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).
-inch round cake pans with Crisco No Stick Cooking Spray. Line
Beat egg white until stiff. Add rest of ingredients. Beat on high for 2 to 3 minutes, scraping bowl occasionally. Will ice 1 (9 x 13) cake. Is also great for icing brownies!
Beat the butter with the icing sugar with a whisker or kitchen machine
nd vanilla.
Beat well with a wooden spoon until thoroughly
Cream butter and shortening together with electric mixer.
Add vanilla and salt.
Beat in sugar, 1 cup at a time, blending well after each addition.
Scrape sides and bottom of bowl often with a spatula.
Add milk and beat at high speed until light and fluffy. Keep icing covered with lid or damp cloth and store in refrigerator when not in use.
Yields 3 cups.
.
Spread 1 layer with filling.
Top with second layer.
I had to make a double batch of fudge icing to get the right thickness of icing for this cake. The icing recipe I used was a combination of 2 different recipes.
In saucepan combine all ingredients. Bring to a boil, and cook for 1 minute Remove from heat. Whisk with an electric mixer, for 2.5 - 3 minutes, or until it thickens enough. Pour over cooled or warm cake. Doubled this for a 9x13.
ranulated sugar in large bowl with electric mixer until light and
4 inch loaf pan with parchment paper, extending paper at
own on a large platter. With a bread cutting knife, slowly
Heat oven to 425\u00b0. Coat bottom of 13 x 9 x 2-inch pan with Crisco oil.
Combine cornmeal, pepper, garlic salt, lemon pepper and Cajun spice in large flat dish.
Combine egg and water.
Rinse fish.
Dip in egg mixture.
Coat with cornmeal mixture.
Place in pan.
Bake at 425\u00b0 for 22 to 25 minutes or until fish flakes easily when tested with fork.
Serve with tartar sauce if desired. Makes 4 servings.
Mix 1 box of powdered sugar and add second box as needed with Crisco, water and flavoring. This can last safely 2 weeks refrigerated.
Beat together potato & sugar.
Add mixed fruit, milk & flour and mix thoroughly.
Pour into 2 buttered 20cm (8in) round sandwich tins and bake in oven at 180 C (350 F)for 20-25 minutes.
Allow to cool.
Ice with pink glace icing,sprinkle with coconut and serve buttered.
Pink Glace Icing:
Place the sugar in a bowl and stirring constantly, add enough liquid to make a creamy consistency.
Add a drop of coloring at a time until the desired color is achieved.
Preheat oven to 350.
In a large mixing bowl, combine sugar, salt, eggs, cinnamon, oil and carrots.
Beat at medium speed for 2 minutes.
Blend in flour, baking soda and nuts; mixing well.
Pour into agreased and floured 10 inch bundt or tube pan.
Bake for 45 minutes or until toothpick inserted comes out clean.
Let rest for 10 minutes, turn onto rack to cool.
Orange Icing:
In a small bowl, combine ingredients; mix well.
Drizzle with icing, decorate with apricots and coconut if desired.
hree 9 inch cake pans with parchment paper, or instead of
he cake flour, sugar, milk, Crisco and salt. Beat vigorously by
ine 2 large baking sheets with parchment paper and set aside
Blend Crisco, sugar and eggs.
Mix dry ingredients and add alternately with milk.
Place in 9-inch square pan which has been rubbed with Crisco.
Bake in hot oven at 400\u00b0 about 25 minutes. Makes 18 pieces, 3 x 1 1/2 inches.
00b0F Spray 13x9-inch pan with Crisco(R) Original No-Stick Cooking