Dissolve yeast in cold water.Mix Crisco, sugar, salt and boiling water.Add beaten eggs.Add yeast mixture to Crisco mixture.Cover and store in refrigerator 24 hours or overnight. ...
Bring water to boil; add salt, oats, oleo and molasses.Cool. Add yeast which has been dissolved in the 1/2 cup warm water. Add flour and beat well.Knead on floured board.Put in greased bowl and let ...
Creamtogether shortening, sugar, eggs and sour cream; add vanilla.Sifttogether dry ingredients and add to first mixture. Dropbyteaspoon on greased cookie sheet.Flatten with glass that's been dipped ...
Heat oven to 350\u00b0.For easier slicing and shaping work with half roll of well chilled dough at a time.Refrigerate remaining dough until needed.Slice dough into 1/4-inch slices.For each angel, cu ...
Cream oleo and sugar.Beat eggs, add pumpkin and vanilla. Sift dry ingredients.Add oats, coconut, nuts and raisins, alternately with dry ingredients.Drop by teaspoon on greased cookie sheet.Bake at 3 ...
Preheat oven to 350\u00b0.In a bowl, beat egg yolks. Stir in sweetened milk, lemon juice and rind.Pour into pie crust.In a small bowl, beat egg whites with cream of tartar until stiff. Gradually add ...
Combine all ingredientstogether.Beatwith mixer at slow speed, graduallyincreasing to medium.Beat until thick and smooth and all graininess has disappeared. ...
Beat eggs until frothy.Add sugar, oil and vanilla and beat until light; stir while beating.Add the rest of the ingredients and mix.Pour into two loaf pans, greased and bottom lined with waxed paper. ...
Put warm water in a large bowl; stir in dry yeast.Let stand 5 minutes.Next melt butter in milk over low heat.Add salt and sugar.Add to yeast mixture.Stir in flour.Beat smooth.Let stand overnight at ...
Beat egg white stiff, not dry.Add sugar, spoonful at a time. Add vinegar and vanilla.On well-greased pan, drop by teaspoon 2 inches apart.Bake at 250\u00b0 for 20 to 30 minutes. ...