"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1/2 c. Crisco 5 eggs (separated) 2 c. sugar 2 c. flour 1 c. buttermilk 1 stick margarine 1 tsp.soda 1 tsp.vanilla 1 small can Angel Flake Coconut 1 c. pecans (finely chopped)
Cream Crisco and margarine (room temperature); add egg yokes and mix well. Sift dry ingredients and mix alternately with buttermilk and mix well. Beat egg whites until stiff and fold in; add coconut, pecans and vanilla. Bake in 3 9. or 4 8. well greased floured pans. Bake @ 350º for 30-35 minutes. Let cool.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.