Mix together sugar, baking power, baking soda, flour
Preheat oven to 350\u00b0.
Beat egg whites until stiff, but not dry, and set aside.
Beat the applesauce with the sugar until light and creamy.
Sift the flour with the baking powder and salt.
Blend the skim evaporated milk with the water and extract. Add the flour mixture to the creamed applesauce alternately with the milk mixture, beginning and ending with the flour mixture. Gently fold in the beaten egg whites.
Boil sugar, vinegar,
salt
and celery seed until sugar is dissolved.\tLet cool;
pour over pickles, onion and pepper. Refrigerate 24 hours.
Ready
to eat.
Do not freeze.
Keeps a month or so, covered.
n a larger bowl, cream sugar and softened butter until smooth
In a 2-quart glass dish, combine peanuts, sugar, syrup and salt. Cover and microwave on High 4 minutes. Remove; stir. Replace cover and microwave again for 4 minutes. Add vanilla and margarine; cover and microwave for 2 minutes. Add sifted baking soda; stir swiftly and pour onto greased cookie sheet. Spread thinly; allow to cool. Break up and store in an airtight container.
Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
Place bananas, flour, 1/2 cup sugar, butter, walnuts, egg, baking soda, and salt in a bowl. Mix until well combined. Drop 3 tablespoonfuls of dough 2 to 3 inches apart onto baking sheet. Sprinkle 1 tablespoon sugar on top.
Bake in the preheated oven until golden brown and edges are set, 15 to 20 minutes.
Mix sugar, Kool-Aid and pineapple juice with a can of water form the pineapple juice.
Put in refrigerator until needed.
Add ginger ale last, when it is needed.
Can use an ice ring in it or sherbet.
Put sugar, syrup and one cup of cream in a heavy saucepan. Boil on medium heat to soft ball, then add second cup of cream, and again boil to soft ball.
Add third cup of cream and boil to a firm ball.
Add vanilla and pour into a lightly greased 9 x 13-inch pan.
When cooled slightly, cut into squares.
You can cut with scissors.
Mix the salt, celery seed, sugar and white vinegar together and heat until salt and sugar are dissolved.
Pour over cucumbers, onions and pepper.
Put in jar and store in refrigerator.
These pickles will keep a long time and are delicious.
Heat together the sugar and milk in a 2-quart saucepan.
Boil 3 minutes.
Remove from heat and add peanut butter, then add vanilla and crackers.
Mix well.
Cool.
Form into 1-inch balls. Makes 34.
In a 2 quart microwave- safe dish with a lid, combine apples, sugar, lemon juice, cinnamon, and a pinch of salt.
Cover, and microwave on high until very tender, 10- 15 minutes, stirring halfway through. Mash apples with the back of a spoon.
Serve warm; or cover, refrigerate at least 1 hour, and serve chilled. Store, covered, in the refrigerator for up to 1 week.
In large bowl, beat 3/4 cup sugar, margarine, oil, milk, almond extract and egg until light and fluffy.
Stir in flour, baking powder and salt; blend well.
Spread evenly into an ungreased 15 x 10 x 1-inch baking pan; sprinkle with 1 tablespoon sugar.
Bake at 375\u00b0 for 10 to 12 minutes or until light golden brown.
Cool 5 minutes.
Cut diagonally into bars.
Cream sugar and softened butter together, then add the egg and molasses.
Combine sifted flour, baking soda, salt and all of the spices together with fork or whisk in a separate mixing bowl.
Combine dry ingredients into the wet ingredients, roll into balls and then roll in sugar.
Bake at 350F for 12 - 15 minutes then sprinkle the tops lightly with sugar.
Note: Chilling dough between batches helps.
Preheat oven to 350\u00b0.
Cream sugars, oil and butter. Add egg and vanilla.
Add sifted dry ingredients and mix.
Refrigerate for 1 hour.
Drop on cookie sheet in small balls.
Dip glass in sugar and press down on each ball.
Bake 8 to 10 minutes.
cup of the icing sugar until finely ground.
Blend
Heat oven to 375\u00b0.
In large bowl combine 3/4 cup sugar, shortening, oil, milk, almond extract and egg; mix well.
Lightly spoon flour into measuring cup; level off.
Stir in flour, baking powder and salt.
Spread evenly in ungreased 15 x 10-inch jelly roll pan; sprinkle with 1 tablespoon sugar.
Bake at 375\u00b0 for 10 to 12 minutes or until light golden brown.
Cool 5 minutes.
Cut into squares.
Makes 4 dozen cookies.
Place all dry ingredients into a large bowl; add shortening and vanilla; mix as you would a pie crust. Break eggs into a 1 cup measure and fill with milk. Add liquid to mixture, mixing well. Chill, roll, and cut into shapes. Sprinkle with sugar and bake at 375\u00b0 for 10 minutes. Can also be dropped.
Beat eggs well until blended. Stir in cooking oil, vanilla and lemon rind. Blend in sugar until thickens. Sift together flour and baking powder; stir in. Bake at 350\u00b0 until done. Cookies are soft.
Preheat oven to 375 degrees F (190 degrees C). Stir flour, baking soda, and baking powder in a small bowl.
Beat butter, yogurt, and sugar with an electric mixer in a large bowl until smooth. Add egg allowing it to blend into butter mixture. Beat in vanilla extract. Mix in flour mixture until just incorporated. Roll dough into walnut-sized balls and place 2-inches apart onto ungreased baking sheets.
Bake in preheated oven until golden, 8 to 10 minutes. Let stand on baking sheet two minutes before removing to cool on wire racks.
aking sheet.
Combine white sugar, 1 cup butter, 8 ounces