Preheat oven 350\u00b0. Grease 13 x 9 x 2 inch pan with butter flavor Crisco. Beat
eggs until light and foamy in large bowl of electric mixer. Beat in sugar, vanilla and butter flavor Crisco until creamy. Combine flour with baking powder and salt. Add to egg mixture. Mix at low speed until blended. Stir in nuts at low speed. (Mixture will be stiff.) Spread evenly in prepared pan. Bake for 25-30 minutes or until top is light brown. Cool 10-14 minutes. Cut into bars. Makes 2 dozen.
Heat oven to 375\u00b0. Cream butter flavor Crisco, peanut butter, granulated sugar, brown sugar, milk and vanilla in large bowl at medium speed of electric mixer until well blended. Beat in egg. Combine flour, baking soda, baking powder and salt. Mix into creamed mixture. Drop rounded tablespoonfuls of dough 2-inches apart onto ungreased baking sheet. Flatten in crisscross pattern with fork dipped in flour. Bake at 375\u00b0 for 8 to 10 minutes. Cool 2 minutes on baking sheet. Remove to cooling rack. Makes 2 dozen 2 1/2-inch cookies.
Preheat oven to 350\u00b0.
Grease a 13 x 9 x 2-inch pan.
Beat eggs until light and foamy.
Beat in sugar, vanilla and butter flavor Crisco until creamy.
Combine flour, baking powder and salt.
Add to egg mixture.
Mix together.
Stir in nuts (mixture will be stiff).
Spread evenly in prepared pan.
Bake at 350\u00b0 for 25 to 30 minutes or until top is light brown.
Cool 10 to 15 minutes.
Cut into bars.
Makes 2 dozen.
Cream together butter flavor Crisco, brown sugar, sugar, milk and vanilla in a large bowl.
Also add eggs plus peanut butter. Blend until creamy.
Add all the dry ingredients and mix into creamed mixture, gradually.
Then stir in chocolate chips.
Place cookie dough onto plastic wrap and roll.
Chill until you are ready to bake the cookies.
Slice cookie dough and bake at 375\u00b0 for 8 minutes for chewy cookies.
Makes about 6 dozen cookies. You may also freeze this cookie dough if you don't use it all.
Heat oven to 375\u00b0.
Lightly grease baking sheet with butter flavor Crisco.
Combine Crisco, brown sugar, egg, milk and vanilla in a large bowl.
Beat at medium speed with mixer.
Blend well. Combine oats, flour, baking soda, salt and cinnamon.
Mix into creamed mixture at low speed until blended.
Stir in raisins and nuts.
Drop rounded tablespoonful of dough 2-inches apart.
Bake for 10 to 15 minutes, or until lightly brown.
Cool, then serve.
Heat oven to 400\u00b0.
Cream butter flavor Crisco and sugar in large bowl at medium speed of electric mixer until well blended. Beat in egg, salt, vanilla and almond extract.
Stir in flour. Place dough in cookie press.
Press into desired shapes 2 inches apart on cooled, ungreased baking sheet.
Bake at 400\u00b0 for 5 to 7 minutes or until set, but not brown.
Cool on baking sheet one minute.
Remove to cooling rack.
Makes 4 to 4 1/2 dozen cookies.
n large mixing bowl, cream butter flavor Crisco, brown sugar, egg, vanilla and
heets.
Combine 1/4 butter flavor Crisco stick, corn syrup, brown sugar
Heat oven to 375\u00b0.
Grease large baking dish with butter flavor Crisco.
Melt butter flavor Crisco in large skillet.
Add mushrooms.
Saute until mushrooms give up their liquid, about 5 minutes.
Place grits in large bowl.
Mash if they are leftovers. Add mushrooms, eggs, evaporated milk, cheese, paprika and cayenne. Stir gently to mix.
Pour into casserole.
Bake at 375\u00b0 for 25 to 30 minutes.
Makes 8 servings.
b>butter flavor Crisco. Place sheets of foil on countertop for cooling cookies. Combine butter flavor Crisco
nch pan with butter flavor Crisco.
Set aside.
Combine butter flavor Crisco and milk
rease baking sheet with butter flavor Crisco.
Combine butter flavor Crisco, light brown sugar, egg
aking sheet with Butter Flavor Crisco.
Cookies:
Combine Butter Flavor Crisco, brown sugar and
Heat oven to 375\u00b0.
Lightly grease baking sheet with butter flavor Crisco.
Combine Crisco, brown sugar, egg, milk and vanilla in a large bowl.
Beat at medium speed with mixer.
Blend well. Combine oats, flour, baking soda, salt and cinnamon.
Mix into creamed mixture at low speed until blended.
Stir in raisins and nuts.
Drop rounded tablespoonful of dough 2-inches apart.
Bake for 10 to 15 minutes, or until lightly brown.
Cool, then serve.
50 degrees. Melt 2 T Butter Flavor Crisco in large skillet on medium
Heat oven to 350\u00b0.
Grease baking sheet with butter flavored Crisco.
Combine oats, carrots, brown sugar and raisins in a large bowl.
Combine flour, baking powder, salt, cinnamon and cloves. Stir into oat mixture with a spoon.
Combine eggs, butter flavor Crisco and milk.
Stir into carrot mixture.
Stir in coconut and nuts.
Heat oven to 375\u00b0.
Grease baking sheet with butter flavor Crisco.
Combine butter flavor Crisco, light brown sugar, egg, milk and vanilla in large bowl.
Beat at medium speed of electric mixer until blended.
Combine oats, flour, baking soda, salt and cinnamon.
Mix into creamed mixture at low speed just until blended.
Stir in raisins and nuts.
Heat oven to 375\u00b0.
Grease baking pan with butter flavor Crisco.
Mix butter flavor Crisco, light brown sugar, egg, milk and vanilla in a bowl.
Beat at medium speed until well blended.
Mix oats and cinnamon.
Mix into creamed mixture at low speed just until blended.
Stir in potato chips.
Drop rounded tablespoonfuls of dough 2-inches apart onto baking pan.
Bake for 10 to 12 minutes or until lightly browned.
Cool 2 minutes on baking pan.
Makes about 2 1/2 dozen cookies.
oaf pans with butter flavor Crisco.
Flour lightly.
Combine butter flavor Crisco, sugar, eggs
Heat oven to 350\u00b0.
Grease a 9 x 13-inch pan with butter flavor Crisco.
Beat eggs in a large bowl at medium speed of electric mixer until light and foamy.
Add brown sugar, butter flavor Crisco and vanilla.
Beat until creamy.