Mix together first five ingredients.Add flour, soda and salt; mix well.Refrigerate overnight.Fill muffin tins 2/3 full.Bake at 375\u00b0 for 15 to 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. ...
Melt butter, peanut butter and butterscotch chips together over low heat.Cool slightly.Add marshmallows, nuts and 1 cup of coconut.Mix well.Pat mixture into a buttered 9 x 13-inch pan.Sprinkle on re ...
First, dissolve jello in water.Then fold in, all at once, the strawberries, pineapples, bananas and nuts.Pour half of mixture into serving bowl.Put in refrigerator and chill until firm. Remove from ...
Mix together the flour, sugar, salt and cinnamon.Then add vanilla and chopped walnuts.Stir in the chopped apples and oil. Heat oven to 350\u00b0.Oil muffin tin and fill half full.Bake for 20 to 25 m ...
Mix cereal with sugar, flours, soda and salt.Use a very large bowl.Add eggs, oil and milk.Store in a covered container in the refrigerator for up to 6 weeks.To bake, fill muffin tins that have been ...
Melt butter in large saucepan.Saute onion and celery until very tender.Mix tomatoes with chicken broth, onions, celery and butter in a blender jar; blend until smooth.Pour into the saucepan and add ...
Mix all ingredients together thoroughly.Pour into loaf pan or muffin pan.Bake at 350\u00b0 for 35 to 45 minutes (loaf) or 15 to 20 minutes (muffins).Serves 12. ...