Drain pineapple.Save liquid.Spread pineapple in a lightly greased 13 x 9 x 2-inch pan.Add pie filling, spreading gently over pineapple.Sprinkle dry cake mix evenly over pie filling. Top with pecans. ...
Line a 15 x 10 x 1-inch pan with foil.Place crackers in a single layer.Combine butter and sugar in medium saucepan.Heat and stir over medium heat until it boils.Boil for 3 minutes. Pour over cracker ...
Cream shortening; graduallyadd1cup sugar, beating until light and fluffy.Add egg and molasses; mix well. ...
Cream shortening, add sugar gradually and cream until light and fluffy.Add eggs, 1 at a time, beating vigorously after each addition.Add flavorings.Make a paste of cocoa and red food coloring and bl ...
Combine coconut and margarine in a skillet; cook over low heat, stirring frequently, until coconut is golden brown.Press into a 9-inch pie plate to form crust; chill. ...
Combine cream cheese, margarine and vanilla. Mix until well blended. Gradually add powdered sugar, beating until light and fluffy. Stir in nuts. ...
Mix all ingredients together in order given.Pour in unbaked pie shells.Bake at 350\u00b0 for 45 minutes. ...
Cream shortening and sugar. Add sifted dry ingredients and mix well, adding milk gradually.Stir in nuts.Form into rolls and wrap in wax paper.Chill 2 hours and slice and bake at 375\u00b0 for 8 to 1 ...
Mix in order given. Refrigerate dough for 20 minutes. Roll, cut out and bake at 350\u00b0 for 6 to 10 minutes. ...