Preheat oven to 400\u00b0.Butter 2 1/2-inch muffin cups.In large bowl, combine flour, sugar, baking powder, salt and cheese.In small bowl, combine egg, milk and butter until blended.Stir into flour ...
Mix all ingredients. Beat egg whites and fold into mixture. Pour into buttered muffin tins. Set in pan of water and bake 30 minutes in a 350\u00b0 oven. ...
Pour hot water in shallow bowl and sprinkle gelatin over it. When gelatin is dissolved, stir in warmed tomato juice. Stir in all other ingredients, except cream cheese, and cool in the refrigerator. ...
Blend well the cream cheese and mayonnaise, then add the remaining ingredients (no salt).Mix well.Serve on party rye or make little finger sandwiches. ...
Mix in that order.Roll into small balls.Bake in oven at 375\u00b0 for about 10 minutes, until lightly browned.Cool real well. Shake a few at a time in bag with confectioners sugar.Makes 65. ...
Mix well.Bake at 400\u00b0 for 15 minutes. Will keep in refrigerator up to 2 weeks. Cook as needed. ...
Grease 12 cup muffin pan.Preheat oven to 375 degrees.In large bowl with mixer at medium speed, cream butter and sugar until light and fluffy.Add eggs, one at a time, beating well after each addition ...
Mix altogether in a large bowl.Put into an airtight container.Store in refrigerator.Make muffins whenever needed. Can keep for 6 weeks.Be sure to keep the lid on securely.Bake at 400\u00b0 for 12 to ...
Cream butter and sugar.Add eggs and beat well.Add nuts, bananas and flour, then milk with soda and vanilla.Bake in layers in preheated 350\u00b0 oven for 25 to 30 minutes, or until toothpick inserte ...
Combine all ingredients, mixing well. Spoon into paper-lined or buttered muffin tins. Bake at 350\u00b0 for 20 minutes. Yield: 1 dozen. ...