Blend first 3 ingredients in food processor fitted with steel blade.Add last two ingredients and pulse briefly.Spoon into serving bowl and chill for 1 hour. ...
Mix dry ingredients and add blueberries.Make a well and add remaining ingredients all at once.Stir only enough to dampen flour.Batter will be lumpy.Fill greased muffin pans 2/3 full. Bake in hot ove ...
Preheat oven to 400\u00b0.Spray tins with Pam.Combine first five ingredients.Set aside. ...
Measure and sift together dry ingredients.Beat egg; add milk and add melted shortening.Combine wet and dry ingredients.Stir just enough to moisten dry ingredients.Do not beat.Fill greased muffin tin ...
Combine first 5 ingredients in a large bowl.Mix orange juice and next 4 ingredients; stir well.Add to dry ingredients, stirring just until moistened.Gently fold in blueberries.Divide batter evenly a ...
Mixallthelisted ingredients.Refrigerate and let stand at least 2 days before baking.Prepare muffin tins with oil or baking cups and fill cups 3/4 full.Bake 20 minutes at 400\u00b0. Thisbatter keeps ...
Mash the yolks.Add sugar.Add pepper to taste.Add Miracle Whip and mustard.Blend together and fill egg halves. ...
Mince salmon with a fork.Add crumbs, potatoes, eggs, seasoning and enough milk to moisten.Shape into loaf and bake at 350\u00b0 for 1 hour.Serve with tomato sauce or creamed peas. ...
Melt butter, chips and peanut butter.Add peanuts and marshmallows and mix.Pour into greased 9 x 13-inch pan.Keep refrigerated. ...
Mix in large bowl the eggs, Crisco and buttermilk.Add dry ingredients and mix well.Store in covered container in the fridge.Bake at 400\u00b0 for 15 minutes.This can be kept in fridge for 6 weeks. ...