Cut up fruit and nuts; add coconut.Dredge in flour.Cream oleo and sugar; add eggs.Add flavorings, flour, baking powder and liquid.Pour over fruit mixture; mix well.Put in pan or pans.Bake at 350\u00 ...
Blend very well, then put mixture into greased and lined cake tin (8-inch in diameter) and bake at 250\u00b0 for about 2 hours.This is a good moist cake which keeps very well.Chopped nuts may be add ...
Mix well and refrigerate a few hours before serving.Serve with crackers. ...
Place cream cheese in bowl and cream until soft and smooth. Slowly blend sugar into cheese. Add vanilla, salt and pecans; mix well until blended. Press into a well-greased shallow pan. Refrigerate u ...
Mix graham cracker crumbs and margarine together.Reserve 1/3 cup for topping.Press remainder into 9 x 13 x 2-inch pan or Pyrex dish.In large bowl blend (with electric mixer) the pineapple, sugar, dr ...
Soften cheeses and beat all ingredients, except parsley, together.Form into a ball and roll in parsley.Refrigerate 8 hours. ...
Add sugar and vanilla to cream.Blend.Add remaining ingredients.Blend thoroughly.Put in freezer until frozen around edges.Beat with electric mixer until smooth and fluffy.Pour into crust.Top with a f ...
Mix 1 egg, butter and dry cake mix until crumbly.Reserve 1 cup of mix.Pat remaining mix into a 9 x 13-inch ungreased pan. Bake 15 minutes in a 350\u00b0 oven. ...
Sift flour with baking powder.Add salt and work in cheese. Work in butter with fingertips and add milk.Drop by spoonfuls onto baking sheet and bake at 375\u00b0 for 15 minutes. ...
In a large mixing bowl, mix eggs, cream cheese, sugar and lemon juice.Beat for 30 minutes and pour over graham cracker crust in cheese cake pan.Bake at 325\u00b0 for 1 hour. ...