"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Sheepherder Cake, by Barbara Olson, is from Eagle Scout Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 cups flour 2 cups sugar 2 cups water 3/4 c shortening 2 c raisins 1 c chopped nuts 2 t cinnamon 1 t nutmeg 1/4 t cloves 1/4 t allspice 1 t salt 1 T vanilla 11/2 t baking soda 11/2 t baking powder
Cook sugar, raisins, and spices in 1 cup water 20 minutes. Cool. Add 1 cup water, shortening, soda, baking powder, flour, nuts and vanilla. Mix well. Grease and flour bread pans. Bake 375 until toothpick comes out clean. Wrap in plastic wrap and in tin foil to keep.
A favorite recipe from Grandma Pearson and given out at Christmas time. Carried on by Grandma Helen McLain
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