Combine the first 5 ingredients in a very large bowl.Add raisins (optional).Make well in center and pour in eggs, buttermilk and oil.Stir until mixed.Cover; store up to 6 weeks in refrigerator.Bake ...
Mix all dry ingredients together.In mixing bowl, mix eggs and all wet ingredients, add dry ingredients.Mix only enough to blend ingredients.Fill muffin tins 2/3 full.Bake at 375\u00b0 for 20 minutes ...
Put sugar and Crisco in a bowl and blend.In a large bowl, combine flour, salt, baking powder, cinnamon, nutmeg and cloves. Set aside. Combine tomato soup, water and baking soda.Add to Crisco mixture ...
Heat a fondue pot. Rub the garlic against the inside of the pot. Add the chopped tomato. Cook the tomato over very low heat for several minutes. Add the tomato juice and bring it to a boil. Sprinkle ...
Cream margarine.Add sugar and egg; beat until fluffy.Add remaining ingredients; stir just until blended.Pour into muffin tins.Bake at 375\u00b0 for 20 to 25 minutes. ...
Dissolve Jell-O in water.Add berries, stirring until dissolved.Pour juice from pineapple in another bowl.Add softened cream cheese and beat until smooth.Set aside.Add pineapple and nuts to berry mix ...
Beat egg.Stir in milk, brown sugar and oleo.Add other ingredients (batter will be lumpy).Fill muffin cups 2/3 full. Muffin cups need to be greased and floured.Bake in 400\u00b0 oven for 14 to 16 min ...
Measure margarine, dates, cherries and sugar into medium size saucepan.Cook over medium heat, stirring constantly, until mixture becomes a soft paste.Remove from heat.Add Rice Krispies cereal and pe ...
Mix together all ingredients in a bowl.Chill well.Form into a ball and roll in mixture of 1/2 cup chopped pecans and 1/2 cup chopped parsley to coat completely.Serve with toothpicks. ...