Heat milk to lukewarm in medium-size saucepan.
Remove from heat.
Stir in salt and sugar. Crumble the yeast into mixture. Stir until yeast is dissolved.
Mix in the egg and soft shortening.
Mix in Gold Medal flour (just enough to handle easily).
Mix dough with hands until moderately stiff.
Turn out on floured board and knead several times until smooth.
Shape for Cinnamon Swirls.
Cream first 3 ingredients thoroughly. Add eggs.
Cream with butter and sugar mixture.
Add flour, baking powder, milk and vanilla; mix thoroughly.
Put mixture in large tube cake pan or 2 small tube pans.
Put in cold oven.
Set oven to 325\u00b0.
Bake 1 hour and 15 minutes. When done, cool for 5 minutes.
Mix
all with flour.
May have to add a little more flour but make a soft dough.
Knead real good.
Put in a greased bowl.
Let rise until double in bulk, about
1 hour.
Work down and make into rolls.
Makes 1 1/2 dozen.
Heat oven to 350 degrees. Grease bottoms only of 2 (8X4 inch) loaf pans.
In large bowl, mix sugar and butter. Add eggs, bananas (increase recipe by one banana), buttermilk and vanilla; beat with electric mixer on medium speed until smooth.
Stir in flour, baking soda, salt and nuts (if using) just until moistened. Pour batter into pans.
Bake for one hour or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling rack. Cool about 1 hour before slicing.
Mix flour, salt and baking powder into Crisco.
Cream until like meal. Add very hot water, as hot as you can stand to work with.
Mix with your fingers until all flour is mixed.
Roll into ball and let rest 10 minutes. Separate into 10 to 12 small balls and roll into tortilla shape, about 6 to 7-inches across. Be careful not to work in too much flour.
Cook on ungreased iron skillet.
cups of the Gold Medal All-Purpose flour to the combined mixture
east in water.
Measure flour by dip-level-pour method
Heat oven to 350\u00b0.
Cream shortening and confectioners sugar. Blend in flour.
Press mixture in bottom of ungreased baking pan (13 x 9 x 2-inches).
Bake 12 to 15 minutes.
Mix remaining ingredients; spread over hot, baked layer.
Bake 20 minutes longer.
While warm, spread with Orange-Lemon Icing.
Cool.
Cut into bars about 3 x 1-inch.
Makes 32 bars.
you can simply process the flour mixture and butter together.
n 4 cups of Gold Medal all-purpose flour gradually.
Knead dough
In a large bowl, add the cream cheese, cottage cheese and 1 1/2 cups white sugar; beat well with an electric beater.
Add the eggs, lemon juice and vanilla; beat well.
Add the cornstarch, flour and melted butter.
Mix well.
Add the sour cream; beat well.
Pour into a 10-inch spring pan (it should be a good quality aluminum pan), generously greased with butter.
Bake in a 325\u00b0 oven for 1 hour.
Heat oven to 350\u00b0.
Measure first cup of flour into bowl.
Cut in butter.
Sprinkle with 2 tablespoons water and mix with fork. Round into a ball and divide in half.
Pat dough with hands into 2 long strips, 12 x 3-inches.
Strips should be 3-inches apart on ungreased baking sheet.
In bowl dissolve yeast in water.
Measure flour by dip-level-pour method or by sifting.
Stir sugar, half of flour and salt into yeast.
Beat with spoon until smooth.
Add egg and shortening.
Beat in rest of flour until smooth.
Scrape sides of bowl and cover with cloth.
Let rise in warm place (85\u00b0) until double, about 30 minutes.
Mix flour, 1 teaspoon salt and pepper together.
Coat meat with flour mixture.
Melt shortening in large skillet; brown meat thoroughly.
Add water; heat to boiling.
Reduce heat; cover and simmer 2 hours.
Stir in remaining ingredients; simmer 30 minutes longer, or until vegetables are tender.
If desired, thicken stew. In a covered jar, shake 1 cup cold water with 2 to 4 tablespoons flour until blended.
Stir into stew.
Heat to boiling; stirring constantly, boil 1 minute.
Serves 6.
Place flour and salt in electric mixing
dd 1 1/3 cups flour, sugar, salt, soda, sour cream
ddition. Mix lightly until all flour is moistened and pastry almost
Heat oven to 350\u00b0.
Cream shortening and confectioners sugar. Blend in flour.
Press mixture in bottom of ungreased baking pan (13 x 9 x 2-inches).
Bake 12 to 15 minutes.
Mix remaining ingredients; spread over hot, baked layer.
Bake 20 minutes longer.
While warm, spread with Orange-Lemon Icing.
Cool.
Cut into bars about 3 x 1-inch.
Makes 32 bars.
Dissolve yeast in warm water in a large bowl.
Stir in sugar, shortening, beaten egg, salt and 3 cups of the flour.
Beat until smooth.
Stir in enough flour to make dough easy to handle.
Place dough in greased bowl, then turn greased side up.
Cover and refrigerate at least 2 hours or until ready to use.
Dough can be kept up to 4 days in refrigerator at 45\u00b0 or below; keep covered.
Heat oven to 350\u00b0 (moderate).
Mix butter, sugar, vanilla and chocolate thoroughly.
Measure flour by dipping method or by sifting.
Blend in flour and salt.
If dry, add 1 to 2 tablespoons cream.
Wrap level tablespoonful of dough around well drained maraschino cherry.
Place 1-inch apart on ungreased baking sheet. Bake 12 to 15 minutes.
Cool.