Boil Imperial sugar and water until clear; cool.
Add fruit juices and chill.
Add ginger ale at serving time.
Pour over ice cubes.
Serves 6 to 8.
Combine chocolate and water in saucepan.
Cook over low heat until chocolate is melted and blended with water.
Add Imperial sugar and salt; bring to boil and cool.
Add vanilla.
Add 2 to 3 tablespoons chocolate mixture to each cup; add hot milk to fill, blend. Top with whipped cream.
If demitasse cups are used, put 1 tablespoon chocolate mixture in each cup and proceed as above. Makes 8 to 12 regular size servings.
Combine sugar, soda, buttermilk and salt in
ectin and 1/4 c sugar.
Add to juices in
Boil mint leaves in 1/2 cup water for 5 minutes and SAVE liquid.
Add to apple Juice to make 6 cups.
Mix Pectin with 1/4 cup sugar and add to apple juice.
Bring to a rolling boil.
Stir in remaining sugar and bring to a rolling boil AGAIN and boil 1 minute.
Add mint flavoring to taste and Green Food coloring to tint.
Skim off foam if needed; Pour into heat-resistant jars with lids and seal.
egg yolks, 3/4 cup sugar and remaining 1-1/2
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!
inutes, stirring occasionally.
Add sugar, butter and molasses and remove
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.
/4 cup of the sugar with the pectin; stir into
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.
Preheat oven to 350 degrees F.
Mix eggs and sugar.
Stir in the breakfast syrup and melted butter.
Stir in the pecan halves.
Line a 9-inch pie pan with the pie dough.
Pour in the pecan pie filling mixture.
Bake for 25 minutes with edges covered with foil.
Remove foil from the edges and bake for another 25 minutes (you can insert a knife and have it come out clean).
Cool on a wire rack.
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
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.
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.
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.)
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 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.
o 25 minutes.
MAKE IMPERIAL TOPPING:
Meanwhile, combine all