Mix all ingredients well.Store in covered 5-quart plastic ice cream container in refrigerator for up to 8 weeks.Bake muffins for 20 to 25 minutes at 350\u00b0.Yields 2 1/2 dozen.You can bake them ri ...
Melt chocolate in top of double boiler.Remove from hot water.Let stand five minutes to partially cool.Add salt, raisins and nut meats.Blend well.Drop from teaspoon onto a sheet of waxed paper.Makes ...
Dissolve Jell-O in 2 cups boiling water. Add strawberries. Add pineapple, nuts and bananas.(I let the strawberries thaw first, they seem to mix better.)After you have mixed the ingredients all toget ...
Mix milk and bran flakes together, let set for 5 minutes.Add oil and eggs, mix well, add this with flour and sugar and bake for 25 minutes at 400\u00b0. ...
Boil eggs.Allow to cool.Cut into halves, remove yolks and place in bowl.Set egg whites aside.In bowl with yolks, add relish, dressing and salt.Mix.Spoon mixture into egg whites. Serve. ...
Beat shortening and sugar.Add eggs, one at a time.Add dry ingredients alternately with milk.Stir blueberries in by hand. Grease top of muffin pan.Use cupcake pans.Put all the batter in 12 cups.Sprin ...
Mix dry ingredients in a large bowl.Mix eggs, oil and buttermilk.Add to dry mixture and stir well.Store in refrigerator in Tupperware.Bake as needed, 1 dozen or 1/2 dozen at a time.Bake at 400\u00b0 ...
In a pan over medium heat, stir soup and sherry until hot and smooth.Remove from heat; set aside.In a small bowl, toss cheeses lightly to mix; set aside.Beat together eggs, milk, parsley, dill weed ...
In mixing bowl, sift together flour, sugar, baking powder and salt. Add egg, milk and melted shortening. Mix well.Spoon into greased muffin pans. Bake at 425\u00b0 for 20 minutes. Makes 1 dozen muff ...