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Cowboy Bread

01 Apr

My Aunt, Jolene Miller (Bachman), was the President of the Arizona State Cowbelles for two consecutive years, 1982 and 1983.  I would also like to mention here, that she was, Vice-President of the Arizona Cattle Industry Research & Education Foundation, Field Crop Superintendent for the Maricopa County Fair.  And she actively worked with the 4H and the FFA receiving, the Honorary Chapter Farmer Degree in 1977. 

Many years ago, I received a wonderful present from her, that I have cherished ever since.  An original cookbook of the Arizona State Cowbelles.  It’s filled with some of the most wonderful recipes ever created and it’s a collection of recipes from Cowbelles throughout the state.

From these very pages, come my next recipe.  Not that I didn’t have enough of my own to share, but this one was just too good to pass up.  It was submitted by Carole DeSpain of Snowflake, Arizona.

Cowboy Bread

  • 1 cup Graham Flour or Whole Wheat Flour
  • 1 cup Sifted Flour
  • 1/4 cup Sugar
  • 3 tsp. Baking Powder
  • 1 tsp Salt
  • 1 Egg
  • 1 cup Milk
  • 1/4 cup Melted Shortening

Combine dry ingredients.  Add the rest and stir lightly.  Pour into well greased 9″ square pan.

Bake at 425^F for 20-25 minutes.

See how quick and EASY this recipe is 😀  Glad I could share it with you.  Hope you find it as easy to make as I did.

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