Preheat oven to 350\u00b0.
Grease 13 x 9 x 2 pan with Pam.
Beat eggs until foamy in large bowl of electric mixer.
Beat in sugar, vanilla and Crisco (butter) 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 at 350\u00b0 for 25-30 minutes or until top is light brown.
Cool 10-15 minutes and cut into bars.
Yield:
2 dozen.
Cream Crisco, butter and sugar together.
Add eggs one at a time.
Add flour and milk alternately.
Add flavorings; beat well. Cook in a greased and floured tube pan for 1 1/2 hours at 325\u00b0.
Cream together crisco, butter and sugar.
Add flour, milk and peanut butter.
Chill 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.
Cream Crisco, butter and sugar.
Beat for 10 minutes until fluffy.
Add vanilla and cream.
Add eggs and beat 4 minutes.
Add baking powder.
Add enough flour slowly to make a soft, stiff dough.
Take a small amount of dough, roll into strips and shape into twists.
Place on cookie sheet.
Sprinkle with sesame seed. Brush each cookie with beaten egg yolk.
Bake in a 375\u00b0 oven approximately 20 minutes until lightly brown.
Makes about 60 cookies.
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.
Cream Crisco and sugar.
Add eggs one at a time, beating well after each egg.
Add flour, a little at a time, until all mixed in.
Add pecans, vanilla and salt and mix well.
Bake in 350\u00b0 oven in Bundt pan for 1 hour.
Mix the flour, salt and Crisco until they are mixed well.
(It will form little balls.
May be some flour loose, that's okay but don't leave a lot).
Then add the water.
You may add a little more water if you need it, but not too much at a time.
Roll the dough in your hands until it is a ball.
You know how to do the rest.
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 lard, Crisco, butter or margarine (whichever one you choose to use) and the sugar well.
Beat in the eggs.
Add the dry ingredients.
If sticky, refrigerate for 1 hour.
Separate into 4 sections.
Roll into a cylinder; cut diagonally across the cylinder with a knife before putting in the oven.
Do not cut through, just mark the cookies with the cut.
Mix sugar and Crisco Butter good- Beat one egg at a time alternating flour and sour cream.
Beat well each addition.
Stir in vanilla.
Pour batter into a well greased floured 10-inch tube pan.
Bake 300 degrees for 1 hour and 40 minutes.
Heat 1 cup of water to a rolling boil in saucepan and add Crisco butter.
Stir in flour, all at once.
Stir vigorously over low heat until mixture leaves the pan and forms into a ball, about 1 minute.
Remove from heat.
Beat in thoroughly one at a time the 4 eggs.
Beat mixture until smooth and velvety.
Drop from spoon onto ungreased baking sheet.
Bake until dry.
Allow to cool.
Cut off top with sharp knife.
Scoop out any filaments of soft dough, then chill.
Cream together well the Crisco, butter or margarine and white sugar.
Add egg and milk.
Mix together flour, oatmeal, baking powder soda and cinnamon.
Add to first mixture.
Add into mixture the raisins and walnuts (optional).
Chill a bit before forming into cookies.
Bake at 350\u00b0.
Makes 200 cookies.
Heat oven to 375\u00b0.
In a large bowl with electric mixer at medium speed, beat butter, peanut butter, sugar and 1/4 cup brown sugar until light and fluffy. Beat in egg and vanilla until thoroughly blended.
rown sugar, shortening and peanut butter until well blended.
Add
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.
8 x 8).
Mix Crisco, peanut butter, both sugars and egg
Whip butter, Crisco, peanut butter, brown sugar and white sugar until creamy.
Add eggs and vanilla.
Combine dry ingredients, except oatmeal and add to creamed mixture. Mix well; then add oatmeal, last.
Roll into balls; put about 2 inches apart on cookie sheets. Bake at 350 \u00b0 for 9-11 minutes.
Mix the peanut butter, butter, crisco and vanilla until well blended.
Add the first cup of powdered sugar and the salt
Continue to add the remaining powdered sugar
Add part or all of the cream to finalize the texture you want.
I immediately put in piping bag and pipe on cooled cupcakes or spread on a cake. You can refrigerate and use later.