May 15, 1989
1 1/4 c. sugar
1 c. oleo
1 and 1/2 c. all-purpose flour
1/4 t. baking soda
2 t. ginger
2 T. buttermilk
2 eggs
Cream together 1 cup of the sugar and oleo. Add eggs one at a time, beating well after each addition. Combine flour, baking soda salt and ginger. Mix together and add buttermilk. Spread into a greased 15"x10" pan. Sprinkle batter with remaining sugar. Bake 20 minutes at 400*. Cool. Makes: a lot!
Eggs
I believe the experts on buying eggs only from refridgerated cases. When you get home, store them in their cases and not in the door slots. Store eggs with the large end up to keep the yolks centered.
Eggs that have been stored and chilled at least a week, peel easier when boiled.
Always throw out any raw cracked eggs
