In large mixer bowl, combine 2 cups flour and yeast.
In saucepan, heat milk, sugar, Crisco and salt until warm and Crisco is melted (115\u00b0).
Add to flour mixture; add egg.
Beat at low speed for 60 seconds, until combined.
Beat at high speed for 3 minutes.
Stir in remaining flour with spoon to make a soft dough.
esired. Bake according to specific recipe directions.
For a DOUBLE
50\u00b0.
Place the Crisco in an electric mixer bowl
br>Add eggs, hot water, Crisco oil and vanilla.
Beat
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Put yeast water in Crisco water.
Put in 2
Blend sugar and Crisco.
Add buttermilk, eggs, baking powder, soda, salt, vanilla and flour until stiff.
Roll out; cut into cookies.
Bake at 350\u00b0 for 10 to 12 minutes.
Use your favorite icing recipe and favorite sprinkles.
I always let my girls and now grandchildren put their icing on and sprinkles (making memories).
n bowl.
Cut in Crisco with pastry blender until all
Dissolve yeast in 1/2 cup lukewarm water in first bowl.
Stir Crisco into 3/4 cup boiling water until melted in second bowl.
In third large bowl combine eggs, sugar, 1 cup warm water and salt. Add yeast mixture and Crisco mixture, then add 3 cups of flour one at a time.
Let rise 2 hours in warm place.
Make rolls or kuchen. Let rise again.
Bake at 350\u00b0 for 10 to 12 minutes.
Melt 1 tablespoon Crisco in cast-iron skillet at 500\u00b0 in oven. Blend dry ingredients and cut in 2 tablespoons Crisco. Mix buttermilk in with a fork.
Knead lightly.
Pat out in flour. Cut with cutter.
Put in frypan. Turn to coat.
Bake 10 minutes at 500\u00b0.
Combine flour and salt in mixing bowl.
Cut in Crisco with pastry blender or two knives until mixture is uniform (mixture should be fairly coarse).
Sprinkle with water a tablespoon at a time; toss lightly with fork when all water has been added.
Work dough into a firm ball.
Divide into 2 parts and roll to fit pan. Makes 2 crusts.
Bake according to pie recipe.
edium bowl.
Cut in Crisco using pastry blender (or 2
Cream butter, Crisco and sugar.
Add 1 egg at a time, beating well after each addition.
Add dry ingredients and milk alternately.
Stir in flavoring.
Grease and flour pan lightly and bake in 325\u00b0 oven for 1 hour and 10 minutes.
Do not open oven door or shake floor before time is up.
Tested and tried recipe.
dd milk, flavoring, oil and Crisco.
Melt butter ahead and
Cream the Crisco and sugar; add eggs and beat well.
Mix cocoa in a large measuring cup with food coloring.
Fill 1 food coloring bottle almost full of water; pour from bottle to bottle in order to get all the coloring out of the bottles.
Add to the food coloring and cocoa mixture.
Add this to the Crisco, sugar and egg mixture.
Mix well and add vanilla.
Warm milk, sugar and Crisco. Dissolve dry yeast in the
Beat sugar, Crisco and egg together. Add soda and baking powder to buttermilk and stir until it foams. Add to other mixture. Add vanilla and flour.
Roll out and cut cookies.
Bake in a
400\u00b0 oven.
Cream Crisco, butter and sugar until light and fluffy.
Add eggs one at a time, beating after each.
Sift flour together with baking powder, then add milk, vanilla, salt and food coloring. Bake at 325\u00b0 for 1 hour in sheet cake pan.
ut a big handful of Crisco on top.
Add a
Cream Crisco, vanilla and sugar until mixture is light and fluffy.
Continue creaming and add slowly well beaten egg yolk. Add sifted dry ingredients and milk alternately, beating in dry ingredients and stirring in milk.
First and last addition should be flour.
Beat egg white until stiff.
Fold in.
Pour batter into iron frying pan.
Bake at 350\u00b0 until done.
Measure flour, sugar, salt and ginger into a large mixing bowl.
Add Crisco and molasses.
Mix together 1 minute.
Stir soda into sour milk; mix thoroughly.
Add to rest of ingredients.
Add eggs.
Beat 3 to 4 minutes on medium speed of electric mixer. Drop by large teaspoonfuls on a greased cookie sheet.
Bake at 325\u00b0 to 350\u00b0 (depends on oven).
Yields 6 dozen medium cookies.