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Jeff McKeown Recipe

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This recipe for Jeff McKeown, by , is from The Human Family Cookbook Past, Present ,and Future, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda hohl
Added: Sunday, February 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c. sugar 1 c. raisins
1 c. butter 3 T. cocoa
1 c. sour cream 1 tsp soda
3 c. flour (sifted 2 or three times with spices)
2 c. jam 1 tsp vanilla
1 c. pecans 1 tsp ea. baking powder, cin,
nutmeg and cloves
1 c. coconut 5 eggs (separated)
You can use store bought jam, but the results are not the same. I had a
quart of berries left from two years ago and I made some jam out of them
and used that.


ICING;
4 C. BROWN SUGAR 1 C. FRESH CREAM
1 C. WHOLE MILK 1 T. FLOUR


Directions:
Directions:
Cream sugar and butter; add sour cream and flour. Cream all together.
Add jam, pecans, coconut, raisins, and vanilla. mix well and add egg
yolks to this mixture. Sift all dry ingredients together, except cocoa
and soda. (This is my own doings) Mix cocoa, soda and about 1/4 c. warm
water and add after a egg yolks. Mix well. Add sour cream and flour
mixture alternately. Then beat the egg whites until stiff and fold in.
Bake in 4- 9 inch pans for 35 minutes.

I grease and wax paper the pans - you can grease and flour. The reason I
do this is because of all the ingredients that can stick to the bottom of
the pan. If you choose to use wax paper. Grease both sides of it and
the pan bottom.

Icing Directions:
(I used l large can of evaporated milk and finished it with milk to make
the second cup.)

Cook until it forms soft ball when dropped in a little cool water. (I bring this to a boil then cook for 19 minutes on medium
heat and it is perfect). Stoves vary so go from there. Beat until thickened and a little to a lighter color. Set off heat and cool slightly. Spread each layer as you stack them, etc. Cover in pecan halves
if desired.

Preparation Time:
Preparation Time:
approximately 4 hrs. Will keep at least two weeks in a cool place in a sealed container.

 

 

 

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