n highest setting.
mix flour, sugar baking powder and salt
Beat together sugar, oil and vanilla. Add eggs, 1 at a time. Beat well after each addition. Add flour, baking powder and salt. Pour half of the batter in a greased 9 x 13-inch pan. Cover with fruit pie filling. Pour remaining batter over filling. Bake at 325\u00b0 for 35 to 45 minutes. Serve either hot or cold with Cool Whip or ice cream.
First, melt butter or margarine
in
9
x
13-inch pan. Stir in flour, brown sugar,
coconut
and
pecans.
Mix
well until crumbly.
Bake at 350\u00b0 in
oven for 25 minutes, stirring often. Cool.
Remove half of mix
and
set aside for topping. Spread remainder evenly over bottom
of pan.
Then mix instant pudding and milk for about 2
minutes.
Fold
in
the
whipped topping or Cool Whip.
Pour into pan and sprinkle with remaining mix. Refrigerate.
Arrange peaches on an 8 x 8 x 2-inch pan.
Combine 1/4 cup sugar and 1/2 teaspoon cinnamon.
Sprinkle over peaches.
Sift together 1 cup flour, 2 tablespoons baking powder, 3 tablespoons sugar and 1/2 teaspoon salt.
Cut in 3 tablespoons butter until particles are fine.
Combine 1 slightly beaten egg and 1/4 cup milk.
Add to dry ingredients.
Drop by spoonfuls onto peaches. Blend together 1 tablespoon butter, 2 tablespoons sugar and 1 tablespoon flour.
Sprinkle over top.
Bake at 400\u00b0 for 30 to 35 minutes.
Put the apples in a buttered 10-inch pie tin.
Cut together the butter, flour and brown sugar.
Put on top of apples.
Sprinkle cinnamon on top.
Bake at 350\u00b0 for 30 minutes.
Mix margarine, nuts and flour and press into oblong baking dish.
Bake at 350\u00b0 for 30 minutes.
Mix flour, margarine and nuts.
Press like pie crust in 9 x 13-inch pan.
Bake 15 minutes at 350\u00b0 or until slightly brown. Cool.
Fill 9-inch pie plate 2/3 full with apples.
Sprinkle cinnamon mixture over apples.
Mix flour, 1 cup sugar, egg and melted butter.
Pour over apples.
Cream together the butter and sugar in large mixing bowl.
Add the eggs.
Beat until fluffy.
Add the almond extract.
Stir in the flour and baking powder; mix until smooth.
Butter a 13 x 9-inch cake pan.
Put mixture into pan.
Spoon the pie filling into the cake in 16 spots.
Pour warm water in mixing bowl.
Add, stirring, to dissolve dry yeast.
Stir in sugar, salt, soft shortening and egg.
Mix in with hands until dough is easy to handle sifted flour.
Turn onto lightly floured board; knead until smooth and elastic.
Place rounded dough in greased bowl; cover with a damp cloth.
Place in refrigerator (can be left overnight).
Preheat oven to 325 degrees F (165 degrees C). Grease one 8-inch cake pan and dust with almond flour.
Whisk almond flour, honey, walnuts, cocoa powder, eggs, coconut oil, and vanilla extract together in a large bowl. Pour into prepared pan and smooth top.
Bake in the preheated oven until the center is set and edges pull away from sides of the pan, 20 to 25 minutes. A toothpick inserted into the center should be clean or have a few moist crumbs attached.
-cup measure makes for easy pouring; be sure the cup
ightly spooning flour into measuring
old in half of the dessert topping (Cool Whip) and carefully
ight container.
When converting recipes, substitute equal measurements, and add
yrex dish.
Mix the flour, baking powder and salt, and
up muffin pan.
Sift flour, cocoa powder and sugar into
nd egg yolks. Stir in flour. Divide batter evenly between prepared
Preheat oven to 390 degrees.
Stir flour, sugar, salt, and baking powder in a large mixing bowl.
Add sour cream and stir to enough to distribute in the flour mixture but without completely blending it inches.
Add buttermilk and stir just to combine the ingredients.
Melt the butter in a cast iron skillet and remove from heat.
Drop dollops of dough into the butter and turn them once so the tops are coated.
Bake for 23-25 minutes till lightly browned.
dd 2 1/2 tablespoons flour. Combine flour and butter and allow