Dissolve the yeast and sugar in the warm water and leave for 5
e flour, salt and sugar until blended. Add butter and process briefly until
nion, dill, white sugar, mayo, buttermilk, vinegar and salt and pepper. Mix well
Combine beaten eggs and garlic in a large, shallow dish. Add pork steaks to egg mixture, turning to coat. Cover and chill for 15-30 mins. Combine breadcrumbs, sage and lemon zest and spread over a tray.
Remove steaks from egg mixture, 1 at a time, allowing excess egg mixture to drain off. Coat firmly with breadcrumb mixture. Heat oil in a large frying pan and fry pork until golden brown on both sides and cooked through. Serve with lemon wedges, boiled potatoes and sugar snap peas.
Mix together margarine and sugar, add eggs, then remaining ingredients.
Roll out and cut into shapes desired.
May be decorated if desired.
Bake at 375\u00b0 for approximately 12 minutes.
Preheat oven to 400\u00b0.
Sift flour, baking powder and salt together.
Cream together butter and sugar.
Add eggs and vanilla, beating until light and fluffy.
Gradually add sifted dry ingredients.
Form dough into 1-inch balls and place 2 inches apart on greased sheet.
Butter bottom of large flat tumbler glass; dip in sugar and then press balls of dough until they are 1/8-inch thick.
Bake 10 minutes.
Also, dough may be dipped by rounded teaspoonfuls.
Combine crumbs, margarine and sugar substitute (several). Stir well.
Press into bottom of spring-form pan.
Bake at 350\u00b0 for 8 minutes.
Cool.
Stir yogurt and drain through cheesecloth. Sprinkle gelatin over lime juice.
Let stand 1 minute.
Add 1/2 cup sugar.
Cook until dissolved.
Remove and let cool.
In food processor, blend
cottage cheese, cream cheese and gelatin. Process until smooth.
Add yogurt and process until smooth.
Stir in rind.
Pour over crust.
Cover and chill.
ides.
Add the onion and sugar snap peas; stir-fry until
o consistency of mayonnaise; add sugar gradually while continuing to cream
Cream the sugar and margarine together.
Add egg and vanilla. Mix well. Slowly add milk.
Mix all dry ingredients together and slowly add to sugar mixture.
Mix cinnamon and sugar together (1/3 cup sugar and 1/2 teaspoon cinnamon) in a small bowl.
Roll cookie dough in ball and dip in sugar and cinnamon mixture.
Pat out in pan. Bake at 400\u00b0 until lightly brown.
Scrape well, wash and grate raw carrots.
Mix with 1/2 cup of sour cream and peas.
Shape into cone and place in a salad dish. Pour over cone 1/2 cup sour cream mixed with salt and sugar.
Top cone with sliced fresh tomatoes and lettuce leaves.
Mix flour, cream of tartar, soda and salt; set aside.
Mix shortening, sugar and eggs.
Stir in the flour mixture.
Roll into walnut size balls.
Roll balls in cinnamon and sugar mixture. Place on ungreased cookie sheet, 2 inches apart.
Bake at 400\u00b0 for 8 to 10 minutes.
Place 2 thin slices of cucumber in a bowl with basil leaves and sugar and smash with a fork until softened; pour in a teaspoon of watermelon vodka to loosen the mixture. Place crushed ice into a cocktail shaker and transfer cucumber-basil mixture into shaker; top with remaining watermelon vodka, lime juice, and simple syrup. Shake and strain into 2 chilled martini glasses; garnish each cocktail with 1 slice of peeled cucumber. Best enjoyed wearing flip-flops.
Cream together well the first 5 ingredients. Sift together, then add, the flour, baking soda and baking powder.
Get ready for middle of cake batter.
Mix the brown sugar and cinnamon together. Pour half of the batter in well-greased and floured pan, then add cherries, brown sugar, cinnamon and sugar in middle.
Add the other half of batter.
Top with cinnamon and sugar. Bake 1 hour at 350\u00b0.
stockpot.
Add carrots and sugar snap peas; cook 3 minutes
Combine Sugar, Yeast, and Water in Mixer Bowl. Let
Melt Crisco
to
make
1-inch
deep; heat to 365\u00b0.
Mix pancake mix and
sugar.
Add
milk
and
egg;
stir just until pancake mix is
moistened.
At once, drop a few at a time into Crisco.
Brown doughnuts on both sides.
Drain on paper towel. Shake in bag with cinnamon and sugar (or) confectioners sugar. Makes 3 dozen (1 3/4-inch) doughnut balls.
Mix flour, baking powder, salt, pudding, butter, egg and milk and pour into a greased 10-inch square pan.
Mix together peaches, sugar, cream cheese and peach juice.
Put over batter.
Sprinkle top with cinnamon and sugar.
Bake 30 to 35 minutes.
Mix peanut butter, butter and sugar in small bowl. Set aside.
Toast bread. Spread toast with peanut butter mixture. Enjoy while warm.
Mix margarine and sugar.
Add eggs and vanilla.
Then add flour, cream of tartar, baking powder.
Blend both mixtures together well.
Chill dough for about one hour.
Form into balls and flatten with a glass dipped in flour.
(Dip the glass in the flour for each cookie).
Sprinkle with cinnamon and sugar.
Bake in 350 oven for 10-15 minutes or until cookies are delicate brown.