RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1588
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| Recipe Name: |
Mount Vernon Dessert |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
40.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$1.10
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.33 Cup crisco
0.75 Cup milk, whole
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Directions:
Prepare a 12x8x2 loaf pan by greasing with butter. Sprinkle with brown sugar all over pan. Add cherries.
Sift together dry ingredients (1 cup of sugar). Add Crisco, milk and vanilla. Then beat in egg. Pour over cherries.
Bake at 350 degrees for 35 to 40 minutes. Cook remaining sugar, cornstarch and juice until thickened, stirring constantly. Remove from heat and add almond extract. Serve warm over warm cake. |
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| Nutrition per Serving: |
| Calories: |
624 |
Total Carbs: |
120.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
38.2 |
Fat: |
12.9 |
Protein: |
7.10 |
| Fiber: |
1.75 |
Sodium: |
234.06 |
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