October 15, 2013 - The Parsons Advocate | The Parsons Advocate
Published On: Tue, Oct 15th, 2013

October 15, 2013

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Halloween is fast approaching and that was one time when I was growing up that we didn’t have to share our “stuff”.  When we got our candy haul from Trick or Treat night we always had to get creative and find a new hiding place so the other kids wouldn’t eat all the good candy.
I tried to trade all the stuff I didn’t like for gum, sometimes it worked and sometimes it didn’t.  I didn’t care much for the candy except if we were lucky enough to get the good stuff like Tootsie Rolls, Snickers or Reeses Peanut Butter Cups.  Those were just about my limit on what I wanted to keep for myself, the gum was the jackpot.
Fall also brings Pumpkin Pie season.  Have you ever noticed nobody bakes a pumpkin pie in the spring or summer?  Momma Said, “It is not like you have to wait for the pumpkin harvest to make a pie.”  It just seems strange how some foods are seasonal.  You hardly see or hear of anyone roasting a turkey in May or June but come November, look out.
I have a recipe from one of my readers that can be whipped up anytime.  It sounds delicious and as Momma Said, “Share and share alike,” so I am sending this to all of you out there.  It comes from Bobbie McWilliams in Texas and I hope everyone enjoys it.

Linnie Greer’s Lemon Pound Cake
1 stick margarine or butter
1 cup shortening
2-2/3 cup sugar
3 cups flour
¼ tsp. salt
1 tsp. baking powder
1 cup milk
2-1/2 Tbsp. lemon flavoring
5 eggs

Beat margarine or butter, shortening and sugar together until smooth.  Add salt and baking powder to flour.  Alternate, adding flour mixture and milk to butter mixture.  Add lemon flavoring.  Add eggs, one at a time, mixing well after each egg.  Bake at 325 degree for at least 1 hour, 15 to 20 minutes.

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