Holiday Recipe Guide 2013
Fran Frerichs, Gurley, NE
1 C sugar
1 C water
½ C margarine
10 oz jar watermelon rind pickles, cut fine, including juice
1 tsp cinnamon
¼ tsp cloves
2 C flour, sifted
1 tsp baking soda
1 tsp salt
1 C chopped pecans or walnuts
¼ C margarine
5 T brown sugar
5 T heavy cream or half and half
1½ C powdered sugar
Mix in a saucepan, sugar, water, margarine, watermelon rind pickles, cinnamon and cloves. Bring to a boil and simmer until margarine is melted. Cool 10 minutes. When cool, add flower, baking soda, salt and nuts or pecans, stir. Put in 9×13 pan. Bake at 350 for minutes or until done. In a saucepan, cook ¼ cup margarine, brown sugar and heavy cream. Cook until bubbly, then add powdered sugar. Beat until smooth (will be thin). Spread over cool cake.
