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Boston Cream Loaf


3 1/2 cup sugar
1 1/2 cup thick cream
1 cup white karo syrup
3/4 cup walnuts, chopped
1/2 jar maraschino cherries chopped

Boil sugar, cream and syrup together to medium soft-ball stage. Set
aside to cool for 10 minutes. Beat, add walnuts and cherries. Beat
until stiff; pour into 2 buttered 8 inch square pans. Cool in
refrigerator. Cut into small squares

Makes 2 to 3 dozen squares.

SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed
for you by Nancy Coleman


Servings: 2



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