rease baking sheet with butter flavor Crisco.
Combine butter flavor Crisco, light brown sugar, egg
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.
o 375\u00b0.
Combine butter flavor Crisco, brown sugar, milk and vanilla
Preheat oven to 375\u00b0.
Cream butter flavor Crisco, brown sugar, milk and vanilla in large bowl.
Blend until creamy.
Blend in egg. Combine flour, salt and baking soda.
Add to creamed mixture gradually.
Stir in chocolate chips.
Drop rounded measuring tablespoonfuls of dough 3 inches apart on ungreased baking sheet. Bake at 375\u00b0 for 8 to 10 minutes for chewy cookies.
Will appear light and moist.
Bake 11 to 13 minutes for crisp cookies.
Makes 3 dozen.
Heat oven to 375\u00b0.
Combine butter flavor Crisco, brown sugar, milk and vanilla in a large bowl.
Beat at medium speed of electric mixer until creamy.
Beat egg into creamed mixture.
Cream together sugars, butter, Crisco (butter flavor), vanilla and oil until creamy; add eggs and beat for 2 minutes.
Add sifted flour, cream of tartar, baking soda and salt slowly.
Mix in with chocolate chip and butterscotch chips, also nutmeats.
Drop by teaspoon onto lightly greased cookie sheet.
Bake in 350\u00b0 oven for 10 to 12 minutes.
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.
Heat oven to 375\u00b0.
Grease baking sheet with butter flavor Crisco.
Combine butter Crisco, brown sugar, egg, milk and vanilla in a large bowl.
At medium speed with electric mixer, blend well.
Combine Crisco, brown sugar, milk and vanilla in large bowl. Beat with electric mixer at medium speed until creamy.
Beat egg into creamed mixture.
Combine flour and baking soda to creamed mixture until blended.
Stir in chocolate chips and pecans.
Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet.
Bake at 375\u00b0 for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies.
Cool on baking sheet for 2 minutes.
Move to cooling rack.
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 shortening and peanut butter.
Add sugar and cream until smooth.
Beat in egg and add flour to mixture.
Mix well.
Roll into 1-inch diameter balls and place on lightly sprayed or greased cookie sheet.
Flatten rolls with fork and bake at 350\u00b0 for 9 to 10 minutes.
Makes 24 cookies.
Preheat oven to 375\u00b0.
Combine Crisco, brown sugar, milk and vanilla.
Beat at medium speed until well blended.
Add egg. Combine flour, salt and baking soda.
Add to creamed mixture. Stir in chocolate chips and nuts.
Drop rounded tablespoonful of dough 3 inches apart onto ungreased baking sheet.
Bake for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies.
Do not overbake.
Cool before removing to wax paper.
br>1/4 cup shortening, butter flavor is best.
1 large
Cream margarine and Crisco together; add sugar, then eggs, about 2 at a time, mixing after each addition.
Sift flour, baking powder and salt together; add to mixture alternating with milk and flour.
Add vanilla last.
Put in bundt pan and cook at 350 degrees for about one hour.
Cream Crisco, butter and sugar until fluffy.
Add eggs, one at a time, and beat until light.
Add flour slowly.
Add vanilla. Scrape sides of bowl and beat for two minutes on medium speed. Bake in tube pan at 325\u00b0 for about 65 minutes.
Cream Crisco and sugar.
Add eggs one at a time and beat well. Add a little flour at a time.
Use desired flavoring.
Put in oven and turn to 325\u00b0.
Bake 1 hour and 10 minutes.
f a mixer, combine the butter, sugar, and salt and cream
Blend cream cheese,
1/2
cup oleo, 1/4 teaspoon butter flavor and flour
thoroughly.
Chill
dough,
then
press into 9-inch pie pan.
Trim\tand
flute
dough.
Slightly beat eggs, blend in sugar, salt,
corn syrup and oleo, vanilla and butter flavoring. Arrange pecan
halves
on
bottom
of crust.
Pour filling over them.
Bake 50 to 60 minutes at 350\u00b0 until center of pie is almost set.
Do not overbake for filling will set as it cools.
Cool 1 hour before cutting.
Whisk together butter flavor and flax seed oil in a bowl. Add dash of salt and whisk (optional). Heat gently if desired. Do not heat or serve on a butter warmer as the flax seed oil will oxidize.