-TOPPING – 1/2 c Granulated sugar 1/4 c Vegetable shortening 1/4 ts Salt 1 ts Ground cinnamon 1 Egg yolk 2/3 c Flour Stir together yeast, water, 1 tablespoon sugar and salt until yeast dissolves and bubbles. Add 1-3/4 cups flour and beat well. Cover and let stand in slightly warm place until doubled in […]

ESPRESSO SPREAD -mini-chips 4 oz Cream cheese softened 1 tb Sugar 1/2 ts Vanilla 1/2 ts Instant espresso powder 1 oz Semisweet chocolate; grated Preheat oven to 375F, prepare pans. In a large bowl, stir together flour, sugar, baking powder, coffee, salt & cinnamon. In another bowl, stir together milk, butter, egg & vanilla until […]

1. Preheat oven to 350 degrees. Spray nine regular-sized muffin cups with vegetable cooking spray and set aside. 2. Cut the apple into quarters and remove the core. Coarsely grate the apple and carrots, either by hand or with a food processor. Combine with the lightly beaten egg whites, oil, applesauce, brown sugar and vanilla. […]

Sift together flour and salt in a mixing bowl.Cut in shortening with a pastry blender until mixture resembles large coarse crumbs. Sprinkle water over flour mixture,using a fork to stir it in gently to make it gather into a ball (the less water the better – just enough to hold it together).Turn out onto a […]

Mix together first 5 ingredients; set aside. Mix together the dry ingredients in another bowl and pour thin batter into it. Grease 2 bread tins, bake in oven for about 60 minutes, check with toothpick.

Combine pineapple and cherry filling in long rec. pan. Sprinkle cake mix over. Sprinkle with nuts and melted margarine. Bake 350 deg for forty-five minutes. Good warm with ice cream.

Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add egg yolks, one at a time, mixing well after each addition. Beat egg whites until stiff peaks form; fold […]

Spread the cake layers with jam; arrange in a glass serving bowl. Sprinkle with 3/4 cup wine; let stand 1 hour in the refrigerator. Blend pudding mix with milk and remaining wine. Beat with a rotary beater until thickened. Pour the custard over the cake; stud with almonds. Serves 8.

Cream Crisco ,sugar, milk, and vanilla in large bowl at medium speed of mixer until well blended. Beat in egg. Combine flour,baking powder and salt. Mix into creamed mixture. Cover and refrigerate several hours or overnight. Heat oven to 375 degrees. Cut in desired shapes. Place 2 inches apart on ungreased baking sheet. Sprinkle with […]

1. Place the 1 tablespoon butter in a 2- or 2-1/2-quart nonmetal deep baking dish and place dish in oven. Set oven temperature to 400F. 2. In a saucepan combine cornmeal, salt, sugar, and boiling water. Cook, stirring over low heat, until thick and smooth. Remove from heat and slowly add milk, stirring. Add eggs […]