/4 cup of the jam on top; cover with the
lour plus the sugar, salt and baking powder in a large
eat butter, granulated sugar, egg and vanilla in a large bowl
Cream sugar and shortening; add beaten egg yolks, then jam and preserves.
Add sifted dry ingredients alternately with milk, beating well after each addition.
Add raisins and nuts; fold in beaten egg whites.
Cook in three 9-inch pans, which have been greased and floured.
Bake at 300\u00b0 for 1 hour.
Preheat oven to 350\u00b0.
In a large bowl, beat margarine and sugar until fluffy.
Add eggs, 1 at a time, beating well after each addition.
Stir in jam and preserves.
Stir together all dry ingredients.
Add alternately with buttermilk to jam mixture. Bake for 40 minutes in 3 well-greased cake pans or Bundt pan. Cool for 5 minutes and remove from pan.
Cream butter and sugar.
Add eggs one at a time and beat well.
Put soda in buttermilk and sift together flour, cocoa and spices.
Add alternately with buttermilk and soda, beginning and ending with dry ingredients.
Then add jam and preserves, nuts and raisins.
Pour into tube pan lined with greased brown paper.
Bake 1 1/2 hours at 350\u00b0.
Makes a large cake.
I just grease and flour the pan.
Top with Caramel Frosting.
Sift together cinnamon, allspice, nutmeg, cloves, baking soda, salt and flour and set aside.
Cream together Crisco, sugar and eggs.
Add jam or preserves (with seeds).
Alternate sifted ingredients and buttermilk with the Crisco, sugar and egg mixture and mix well.
Bake at 350\u00b0 for 35 minutes or until cake pulls from the side of the greased and floured cake pan.
Frost with Caramel Icing.
Open biscuits and place on ungreased cookie sheet.
Cut a cross on the top of each biscuit.
Make an indentation in the center and fill with 1/2 teaspoon jam or preserves.
Bake at 425\u00b0 for 10 to 12 minutes or until golden brown.
Top with another 1/2 teaspoon jam.
Serve hot.
Makes 10.
Sift spices with flour; cream butter and sugar.
Add eggs, beating well.
Add pineapple; continue beating.
Mix soda with buttermilk; add alternately with flour and first mixture.
Add jam and preserves.
Bake at 350\u00b0 for 30 or 35 minutes or until done. Makes 3 large layers; if you prefer, you can make half the recipe. Use any good caramel icing or using following:
lour, the sugar, egg yolks and vanilla. Beat until thoroughly combined
arge mixer bowl, beat margarine and sugar until fluffy.
Add
Preheat oven to 350\u00b0.
In a large mixer bowl, beat margarine and sugar until fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in jam and preserves.
Stir together dry ingredients; add alternately with buttermilk to jam mixture. Turn into well-greased and floured pans (three 9-inch pans).
Bake for 40 minutes, or until wooden toothpick comes out clean.
Cool 5 minutes; remove from pans.
Cool completely.
Frost with Maple Frosting.
Garnish with nuts, if desired.
Preheat oven to 350\u00b0.
In large mixer bowl, beat margarine and sugar until fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in jam and preserves.
Stir together dry ingredients; add alternately with buttermilk to jam mixture.
Turn into 3 well-greased wax paper lined 9-inch layer cake pans.
Bake for 40 minutes, or until toothpick inserted comes out clean.
Cool 5 minutes; remove from pans.
Cool completely.
Frost with Maple Frosting; garnish with nuts, if desired.
Preheat oven to 350\u00b0.
In large mixing bowl, beat margarine and sugar until fluffy.
Add eggs, 1 at a time, beating well after each addition.
Stir in jam and preserves.
Stir together dry ingredients; add alternately with buttermilk to jam mixture.
Turn into 3 well-greased wax paper-lined 9-inch layer cake pans.
Bake 40 minutes or until wooden pick inserted near center comes out clean.
Cool 5 minutes; remove from pans.
Cool completely.
Frost with Maple Frosting.
Garnish with nuts if desired.
Cream sugar and shortening.
Add eggs and beat well.
Add buttermilk, jam and preserves.
Mix well.
In three parts, add flour mixture (all dry ingredients).
Add floured nuts and raisins.
Bake in greased tube pan at 300\u00b0 to 325\u00b0 for 1 1/2 to 2 hours.
Cream together shortening and sugar.
Add eggs, jam and preserves.
Sift together flour, salt, soda, cinnamon, allspice, cloves and nutmeg.
Add alternately with buttermilk.
Fold in raisins and nuts.
Bake in tube pan 1 hour at 250\u00b0, then at 350\u00b0 for 1 more hour.
he crusts from the bread and with a rolling pin or
Put chicken
in bottom of a 9 x 13-inch pan.
Layer jam or preserves, onion soup mix and pineapple slices.
Pour salad dressing over top.
Let set for several hours.
Bake 1 hour at 350\u00b0, uncovered.
Unfold the pie crust onto a lightly floured surface and spread a thin layer of jam or preserves on the dough.
With a butter knife, cut the crust into 20 pie slices.
Then roll up each wedge, starting at it's wider edge.
Chill the roll-ups for at least 1 hour so they will retain their shape during baking.
Cream butter and sugar and then add eggs.
Cream again.
Add jam and cream again.