Makes about 3 dozen muffins or 3 large loaves.
My good friend Edith Lamb (who is in her late 90s shared this recipe...It is one of her signature recipes, and they have made it in their family for years.
2 3/4 c
shortening (i use butter flavored crisco)
1 1/2 c
4 1/2 c
1 1/2 tsp
1Mix first four ingredients and bring to a boil. Add the next 3 ingredients. Bring to a boil again, and then cool. When cool add the final 7 ingredients, and mix well.
2Fill greased muffin cups or loaf pans(fill muffin cups 2/3 full). Bake for 1 hour, then turn off the oven. Allow to sit in the oven for 15 minutes. Then cool another 15 minutes out of the oven, but still in the pan. Thus the indicated cook time of 1 1/2 hours. Store in waxed paper or tin foil. Freezes well.