ell. Stir in vanilla and nuts. Pour into a greased and
Beat
together
sugar, butter and egg whites.
Then mix in milk, flour and baking powder.
Fold in hickory nuts.
Bake in
2 round cake pans (10-inch) at 350\u00b0 until sponge back when touched with
finger.
Use
suggested hickory nut icing, then sprinkle with nuts.
Cream together butter, sugar and vanilla until fluffy.
Sift together flour, baking powder and salt.
Add with milk to creamed mixture.
Beat until smooth.
Fold in nuts and egg whites.
Pour into 2 greased 8-inch square pans.
Bake at 350\u00b0 for 35 minutes. Cool and frost with sweetened whipped cream.
Sprinkle some chopped hickory nuts over top.
Sift flour with baking powder.
Cream butter and sugar.
Add milk and flour alternately to mixture.
Add vanilla and fold in egg whites and nuts.
Bake at 350\u00b0 until done.
Frost cake with white icing and decorate with halves or hickory nuts.
Cream butter, sugar and vanilla until fluffy.
Sift flour, baking powder and salt.
Add alternately with the milk to creamed mixture.
Beat until smooth.
Fold in nuts and egg whites.
Pour into 2 greased 8 x 8 x 2-inch pans.
Bake at 350\u00b0 for 35 minutes. Cool.
Before serving, put layers together and frost with sweetened whipped cream.
Sprinkle with chopped hickory nuts.
Preheat oven to 350\u00b0.
Combine sugar, syrup and butter in 2-quart saucepan.
Bring to boil on high, stirring constantly, until butter is melted.
Remove from stove and gradually add hot syrup to eggs; stir all the while.
Add hickory nuts to mixture and cool to lukewarm.
Add vanilla.
Pour into pie shell and bake for 40 to 45 minutes.
Serves 6 to 8.
Cream butter and sugar.
Add beaten eggs from center out.
Add Karo and vanilla.
Stir in hickory nuts.
Pour into a glass 9-inch unbaked pie shell.
Bake at 375\u00b0 for 20 minutes, then reduce heat to 300\u00b0 for 25 minutes.
Variations:
Pecans, peanut butter.
Cream 2 cups sugar and butter.
Add milk alternately with 3 cups sugar and 1/2 cup butter.
Add vanilla.
Fold in whites of 5 beaten eggs.
Add
1 cup hickory nuts.
Bake in layers.
Preheat oven to 325\u00b0.
Melt butter in saucepan.
Add sugar and syrup, stirring well.
Fold in eggs and flour.
Add vanilla and nuts.
Mix well.
Pour in 9-inch unbaked pie shell.
Bake at 325\u00b0 for 45 or 50 minutes.
Preheat oven to 350\u00b0.
In medium size saucepan, heat butter or margarine over low heat until melted.
Remove from heat. With whisk, beat in syrup, sugar, eggs and vanilla until blended.
Put nuts in bottom of pie shell.
Carefully pour liquid over nuts. Bake 50 to 60 minutes or until knife inserted near edge comes out clean.
Cool on rack.
Cream sugar and butter together well.
Sift together dry ingredients (flour, baking soda, baking powder and salt).
Add dry ingredients to creamed mixture, alternating with milk.
Add lemon extract.
Fold in nuts, which have been rolled in flour.
Beat egg whites until stiff and fold into mixture.
Pour into three 8-inch round, greased and floured cake pans.
Bake at 350\u00b0 approximately 20 minutes or until cake springs back to touch.
Frost.
(See recipe for Divinity Frosting.)
Cream together sugar and butter.
Add eggs and beat on medium speed for 2 minutes.
Mix dry ingredients together lightly with fork.
Add dry ingredients alternately with milk.
Mix well.
Stir in vanilla and nuts, saving some nuts for top of cake.
Pour mixture into greased and floured cake pans.
Bake at 325\u00b0 for 45 to 50 minutes.
Let cool.
Beat egg whites stiff; add sugar, nuts and vanilla. Drop from teaspoon on greased pan. Bake at 375\u00b0 for 12 minutes.
Cream together sugar and butter for cake.
Add eggs, beat at medium speed for 2 minutes.
Mix dry ingredients together lightly with fork.
Add dry ingredients alternately with milk.
Mix well. Stir in vanilla and nuts.
Pour into greased and floured 13 x 9-inch pan.
Bake at 325\u00b0 for 45 to 50 minutes.
(Cake may be baked in 8-inch layer pans.)
Cool.
Cream butter and sugar.
Add syrup, unbeaten eggs, salt, milk and vanilla.
Beat together well.
Add nuts.
Pour into a 9-inch unbaked pie shell.
Bake in a 350\u00b0 oven for 45 minutes.
Cream butter and sugar until light and creamy.
Sift flour, baking powder,
and salt 3 times, then add to butter and sugar, vanilla with milk.
Then after you have this well beaten, add 1 cup of Hickory nuts chopped fine.
I usually put about half of the nuts in the blender and make them real fine; other half I chop. Last fold in beaten egg whites, beat egg whites till stand in peaks before you fold them in.
Bake in long pan or 3 - 8 inch pans at 350 degrees until it leaves the pans or until it springs back when touched in center.
Stir sugar and cream together in a large saucepan until sugar dissolves.
Heat to 234F on a candy thermometer or until a drop of the mixture forms a soft ball when dropped into cold water.
Cool to lukewarm.
Add vanilla extract, butter and nuts; beat until creamy.
Drop from spoon onto waxed paper.
Cream, until fluffy, the butter, sugar and vanilla.
Sift together the flour, baking powder and salt.
Add flour mixture alternately with milk.
Beat until smooth and then add stiffly beaten egg whites and nuts.
Slightly beat the eggs with a fork.
Add the syrup, sugar, vanilla and salt and beat again.
Pour into a 9-inch unbaked pie shell, then sprinkle the nuts on the top.
Bake at 350\u00b0 for 10 minutes and then at 300\u00b0 for 25 minutes.
Sift flour, salt and baking powder together 6 times.
Cream sugar, shortening, vanilla and almond flavoring.
Add milk alternately with flour mixture to creamed mixture.
Fold in hickory nuts, then egg whites.
Bake in two greased and floured 9-inch cake pans for 25 to 30 minutes at 375\u00b0.