Friends of Norwell Center

Recipe Guidelines

• Type or print the TITLE in all CAPITAL LETTERS. Type or print the ingredients with regular capitalization and small letters.
• INGREDIENTS

• List the ingredients in the order they are used in the recipe.
• Give sizes of cans and/or packages in ounces.
• Use standard measurements; do not abbreviate.
• Spell out all words and ingredients and instructions.
• Avoid using brand names if possible. If a specific brand name is important to the success of a recipe, the cookbook committee will contact the manufacturer for permission to use the brand name.
• If the recipe is in two or three parts, list all ingredients for the first part, then ingredients for the second (and third) part. List the instructions for the first part, then the second part (and third), leaving a space between to separate.

• INSTRUCTIONS

• List all steps and procedures necessary.
• Include pan sizes, pan preparation, cooking or baking temperatures/times, yield amount.
• Give hints or notes on preparing recipe.

Here is an example of a correctly written recipe:

SOUR CREAM COFFEE CAKE

1 cup butter or margarine, softened                                               1/4 teaspoon salt

2 cups sugar                                                                                            1 teaspoon vanilla extract

3 eggs                                                                                                         3/4 cup chopped nuts

1 (8 ounce) carton sour cream                                                           2 tablespoons sugar

2 cups all-purpose flour, sifted                                                         1 teaspoon ground cinnamon

2 teaspoons baking powder

In a large mixing bowl, cream butter and 2 cups sugar until light. Add eggs, one at a time, beating well after each addition. Add sour cream; mix well. Stir flour, baking powder, salt and vanilla into batter; set aside. Combine nuts, 2 tablespoons sugar and cinnamon; set aside. Pour half of batter into a greased and floured 10-inch fluted tube pan; sprinkle with half of nut mixture. Repeat with remaining batter and nut mixture. Bake at 350 degrees for 55 to 60 minutes or until done. Let cool slightly in pan; remove from pan and cool completely.

Yield: 10 to 12 servings.

By submitting the form below:  I hereby donate this recipe to the Friends of Norwell Center as obtained from my private recipe collection. I understand it may or may not be included in the proposed cookbook. I also understand the cookbook committee reserves the right to edit this recipe for reasons of conformity and consistency or to amend the title for clarity or to avoid duplicate titles.