In 9 x 13-inch pan, melt butter in 425\u00b0 oven.In separate bowl, beat eggs at high speed; gradually add milk, then flour and pour in pan.Bake until puffy and well browned, about 20 or 25 minutes. ...
Cream butter and sugar.Add remaining ingredients and mix well.Chill.Shape into small balls.Place on ungreased cookie sheet and press flat with tines of fork.Leave plain or decorate with sugar or cho ...
Cream butter and sugars.Blend in eggs, water and vanilla. Add dry ingredients.Cover and refrigerate 2 hours.Open a package of Rockwood chocolate mint wafers.Enclose each wafer in 1 tablespoon of dou ...
In a 1-quart glass dish, combine brown sugar, salt, spices and water.Cook, uncovered, 2 minutes, stirring once.Add 1/2 cup nuts to syrup mix.Stir with fork until coated, then lift out nuts with fork ...
Put 1 tablespoon butter in small bowl.Microwave on High 45 to 60 seconds.Stir in cracker crumbs; set aside.Put 1/2 cup butter in medium mixing bowl.Microwave 15 to 30 seconds.Add flour, brown sugar ...
Cream sugars and margarine together.Add eggs, vanilla, flour and baking soda.Mix.Stir in chocolate chips and nuts.Bake at 350\u00b0 for 12 to 15 minutes. ...
Melt chocolate chips and butter.Cool and add nuts and marshmallows; mix well.Sprinkle coconut on 3 pieces wax paper. Spoon mixture on paper and roll into log form.Put log on foil and roll and seal.P ...
Mixthoroughly the shortening, sugar and egg.Stir in the buttermilkandvanilla.Sifttogetherand stir in the flour, bakingsoda,saltand cocoa.Chill at least 1 hour. Drop by spoonful on a greased cookie s ...
Mixingredientsuntilthoroughlycombined.Cover loosely with plastic wrap;\tlet stand 3 to 5 days, stir once a day.Refrigerateafter5daysincoveredcontainerfor freshness.\tWill keepfor\t2 weeks.Be sure to ...