Heat oven to 350\u00b0.
Cream Imperial margarine (\"Imperial\" is a must) and sugar until margarine turns light and fluffy, about 10 to 15 minutes.
Stir in vinegar and soda.
Add flour.
Drop by spoonful on ungreased cookie sheet.
If desired, a nut or sprinkles can be added.
Bake 15 minutes or until lightly browned on bottom.
Preheat oven to 325 Degrees Fahrenheit.
Grease and flour a large tube pan.
In a large bowl, beat Margarine and Sugar until light and fluffy.
Beat in Egs, one at a time.
Beat in Vanilla.
Slowly add Flour, beating until well mixed.
Pour batter into the prepared pan.
Sprinkle lightly with powdered sugar and nuts if desired.
Bake for 1 hour to 1 1/2 hours, or until cake is golden brown and toothpick inserted comes out clean.
Cool in pan for 10 minutes.
Remove from pan and cool completely.
Enjoy!
Cream margarine and sugar; add soda and vinegar, then vanilla and flour.
Drop by teaspoon on ungreased cookie sheet and bake for about 15 minutes at 300\u00b0.
Cream margarine and sugar until fluffy.
Add eggs, one at a time; beat well after each addition.
Add flour and blend.
Pour in greased and floured Bundt pan or two large loaf pans.
Bake at 350\u00b0 for 1 hour.
Cream the Imperial margarine, Crisco and sugar.
Add eggs, one at a time.
Stir in vanilla and almond extract.
Add alternately and beat well the flour and 7-Up.
Pour into greased and floured Bundt pan.
Bake at 325\u00b0 for 1 hour and 15 minutes.
Allow to set in pan for about 10 minutes before turning onto cake platter. Cool, uncovered.
Cream margarine and sugar.
Add eggs, one at a time.
Mix well.
Slowly add flour until mixture is smooth.
Add walnuts; mix well.
Grease and flour cake pan and bake at 350\u00b0 for 1 hour and 15 minutes.
Batter also makes 2 lamb cakes.
Top with Cream Cheese Frosting.
Cream together the margarine, sugar and soda.
Add vinegar, vanilla and flour.
Mix together.
Drop by teaspoon onto greased cookie sheet.
Bake 20 to 30 minutes in a 300\u00b0 oven.
Do not flatten cookies.
Beat together margarine, sugar, salt and soda until light and fluffy (approximately 10 minutes).
Add flour and vinegar.
Drop by teaspoonfuls on ungreased cookie sheet.
Bake at 300\u00b0 for 15 minutes.
Cream the margarine and sugar.
Add vanilla and vinegar and stir.
Add baking soda and flour; mix well.
Drop on cookie sheet and press down with fork dipped in sugar.
Bake
at 350\u00b0 for 10 to 12 minutes.
(Check first batch for timing.)
Mix all ingredients together.
Form into a ball; cover with plastic wrap.
Chill in refrigerator a few hours or overnight. Roll dough out a little at a time in a small amount of flour.
Cut into squares and fill with your favorite fillings.
Fold 2 of the opposite corners to middle and pinch together.
Bake on ungreased cookie sheet in 375\u00b0 oven for 15 minutes or until bottoms are lightly golden.
Mix margarine, sugar and flavoring together by hand.
Add flour.
Mix well until you have a soft dough.
Roll out into balls.
Press down with sugared fork.
Bake at 350\u00b0 to 375\u00b0 about 12 minutes or until very lightly browned.
Cream together margarine and sugar.
Add vinegar, soda and flour.
Drop on ungreased cookie sheet and flatten with a glass dipped in sugar.
Bake about 10 minutes at 325\u00b0.
Preheat oven to 375\u00b0.
Cream margarine and sugar.
Add egg and water, beat well.
Combine with flour, baking powder and salt. Chill at least one hour or overnight.
Roll dough to 1/8 inch thickness.
Cut with cookie cutters.
Bake 6 to 8 minutes.
Frost and decorate.
Cream well first four ingredients.
Add flour.
Roll into 1-inch balls or drop by teaspoons on ungreased cookie sheet.
Bake at 300\u00b0 for 15 to 20 minutes.
Cool slightly.
Fifteen to a pan. Makes 5 1/2 dozen.
astry blender, combine the flour, margarine, brown sugar and cinnamon. mix
Preheat oven to 350.
Oil 3 medium size loaf pans.
In a large mixer, cream together the margarine and sugar.
Add in eggs, vanilla and flour.
Divide evenly among the loaf pans.
Bake about 1 hour.
Cool completely and dust with more confectioners sugar.
Preheat oven to 300 degrees.
Cream together margarine and sugar.
Add flour and vinegar.
Mix well.
Roll into tiny balls and place on ungreased cookie sheet.
Take a glass and dip bottom in sugar. Use this to press down cookies.
Bake in over for 25 to 30 minutes or until light brown.
Scald 3 cups of milk in top of double boiler.
Mix 1 cup cold milk with cornmeal; pour cornmeal mixture slowly into hot milk. Place mixture over boiling water and cook 20 minutes, stirring occasionally.
Add sugar, butter and molasses and remove from heat. Add salt and spices; stir in beaten eggs and pour into well buttered 1 1/2-quart shallow baking dish.
Bake in preheated 300\u00b0 oven for 2 to 2 1/2 hours, stirring every 15 minutes during first hour.
After first hour, pour cream over top of pudding and continue to bake without ...
Stir all ingredients together. Form quarter size balls and press down on cookie sheet with a water tumbler that has been dampened and then dipped in sugar.
Bake at 300\u00b0 until golden, about 25 minutes.
Mix well and set overnight in refrigerator. Next day, divide dough into 4 sections.
Handle lightly and put into rolls. Wrap in wax paper. Store in refrigerator overnight.
Slice thin and bake on ungreased cookie sheet at 350\u00b0 until lightly brown.