Drain beets, reserving liquid.Combine sugar and cornstarch; stir in vinegar and beet liquid and stir over low heat until thickened.Add beets and Parkay. ...
Pare the rind and cut into 2-inch squares.Soak in salt water overnight.Drain then cook tender in boiling water, just enough to cover.Put the vinegar and sugar in a kettle then add spices tied in a b ...
Preheat oven to 350\u00b0.Cook for 30 minutes.Thoroughly cream shortening and sugar.Add egg yolks and jam.Beat well.Add dry ingredients alternately with buttermilk, beating well after each addition. ...
*Be sure to use the common wild purple violet, not the American violet (often grown as a houseplant). ...
Drain liquid from beets into sauce pan.Season liquid with the remaining ingredients.Bring mixture to a boil, then thicken with:2 Tbsp. Argo Starch that you have mixed with a little water.Stir into h ...
Add poppy seeds to your batter.Bring water and sugar to a simmer and remove from heat.Quickly stir in butter and almond extract.Pour syrup over hot pancakes.Experiment with different extracts in you ...
Drain beets and reserve the liquid.In a pan, combine the liquid, sugar, vinegar and cloves.Bring to a simmer and cook for 5 minutes.Pour liquid over beets.Cool and refrigerate. ...
Mix all ingredients.Bake in tube pan at 325\u00b0for approximately one hour until cake springs back to touch. ...
Mix first 4 ingredients.Add remaining ingredients.Stir until well blended, but do not beat.Pour into a well-greased 9 x 9-inch pan.Bake for 20 minutes at 400\u00b0.Cut into squares and serve warm wi ...
Mix cornstarch, sugar and salt.Blend in beet liquid, vinegar and butter.Cook over moderate heat, stirring constantly until thick.Add beets to sauce.Let stand 10 minutes or longer to blend flavor.Ser ...