Cream butter and sugar together.
Add eggs and molasses. Mix well: add soda to buttermilk.
Mix dry ingredients together. Add alternately with milk to batter, beginning and ending with dry ingredients.
Bake in thin layers (about 1/2 in.
thick) in either 9 in. cake pan or old- fashion black griddle for about 12 minutes at 350 degrees.
I use biscuit pan 9 x 13 x 1/2.
Cut to size.
For the Cake: Set oven rack in middle
Cream butter and sugar together.
Add eggs and sorghum and mix well.
Add soda to buttermilk.
Mix dry ingredients together. Add alternately with batter, beginning and ending with dry ingredients.
Bake in thin layers about 1/2-inch thick in either 9-inch pans or old fashion black griddle.
Bake at 350\u00b0 for about 12 minutes.
If you use self-rising flour, leave out salt.
This was Grandma's old fashion \"tea cake.\"
She rolled them out by hand like for biscuits.
But she flattened them out and left her finger prints on them.
I can see them now, where those three fingers left their imprint.
Bake at 350\u00b0 until brown.
Mix cake mix as directed on box.
Stir in nuts.
Spread batter in greased and floured rectangular pan.
Sprinkle chocolate chips evenly over batter and bake as directed on cake mix box. Immediately after baking, poke deep holes through top of cake (still in pan) with meat fork.
Space holes about 1-inch apart. Spread fudge topping evenly over cake.
Serve when completely cool, topped with ice cream or whipped topping.
Cook apples until soft, adding enough water to have juice in apples.
Melt butter; add syrup and sugar.
Stir until all is melted.
Remove from heat.
Add slightly beaten eggs.
Add flour. Mix well.
Use more flour, as needed, to make dough stiff.
Pinch off enough dough to roll out thin (about 8 to 9-inch round).
Make six or eight layers.
Stack layers; spread apples between each layer.
Top layer will be cake.
Bake at 350\u00b0 until done.
Preheat oven to 350\u00b0.
In a very large mixing bowl, empty cake mix packets and run mixer through dry mix until most of the lumps are gone.
Then mix in eggs, water and softened butter.
Dip 1 cup batter into 9-inch cake pans; spread around pan with back of spoon until evenly distributed.
Bake for approximately 20 minutes or until golden brown.
Turn out from pan as soon as you remove from oven.
Yield:
Approximately 11 layers.
Sift cake flour, baking powder and salt; set aside.
Cream Crisco until fluffy.
Add sugar gradually until all is used; add egg whites, one at a time and beat until fluffy.
Add dry ingredients and milk gradually, beginning and ending with dry ingredients.
Add extract and beat 2 minutes.
Bake in a 350\u00b0 oven.
Bring to a boil, coconut juice and powdered sugar.
Spoon over each layer as you frost your cake.
Cream the shortening with sugar until creamy.
Beat in eggs, one at a time.
Beat well, then beat in molasses, buttermilk and pumpkin.
Sift flour with baking powder, soda and spices.
Mix with dates, fruit, raisins and nuts.
Stir into batter, mixing well. Turn into greased large tube cake pan.
Bake at 350\u00b0 for 1 hour or until cake tests done.
Cool cake.
A simple orange icing brings out additional flavor.
Mix together cake mix, pie filling, eggs, vanilla and nuts. Pour into 9 x 13-inch greased pan.
Mix together flour, sugar, butter and flavoring (will be crumbly).
Sprinkle over batter. Bake at 350\u00b0 for 45 minutes.
Cream together sugars and Crisco.
Sift flour, soda and salt together; add to sugar and Crisco.
Add eggs and vanilla.
Mix 3 cups of oatmeal.
Bake at 350\u00b0 for 12 to 15 minutes.
Drop by tablespoonfuls onto cookie sheet.
Cream butter and sugar well; add dry ingredients which have been sifted together, alternately with milk and beat on slow speed for 2 minutes. Add 3 eggs, unbeaten, and vanilla. Beat on slow speed for 2 minutes. Bake in 3 well greased layer pans at 350\u00b0 for about 20 or 25 minutes. When cake layers are cool, ice with the following Divinity Icing.
Blend first 5 ingredients thoroughly with mixer for at least 2 minutes.
Stir in baking powder, then add egg whites, milk and vanilla.
Beat with mixer for 2 minutes.
Pour into 2 deep 9-inch cake pans, greased and floured.
Bake at 360\u00b0 for 35 to 40 minutes.
Cream
the butter and sugar until fluffy.
Add eggs one at
a time.
Mix until smooth.
Add flour, flavorings and milk alternately until all are well mixed together.
Bake in a cold oven at
350\u00b0
to
375\u00b0 for 1 1/2 to 2 hours.
Insert a knife; when it comes out clean, cake is ready.
Beat eggs until light, adding sugar and salt gradually.
Beat mixture well.
Add cream and vanilla.
Add milk last.
Allow about 2 1/2 inches for swelling in freezer can.
Freeze in dasher-type old fashion ice cream freezer.
Beat butter, sugars and vanilla until light and fluffy. Add eggs, beating
until well blended. Combine flour, cinnamon, baking soda and salt, gradually add to butter mixture. Stir in oats, raisins and nuts. Drop by 1/4 cup on ungreased baking sheet. Bake at 350\u00b0, 15-17 minutes until edges begin to brown. Let stand 3 minutes before removing. Makes 2 dozen really big cookies. Can be made smaller if desired.
ut I prefer them the old fashion rustic way: take a piece
Melt Crisco.
Add sugar and eggs.
Mix, then add flour, 1/2 cup at a time.
Add milk and more flour until hard enough to roll.
Cut into squares and fill with favorite pie filling.
May be used as a pie shell.
Makes great old fashion sweet potato pies.
Makes a lot.
Boil eggs, peeled and cut into half, discarding the yolk.
(I always mix the yolk in with my dog's food.
They love it.)
Peel and chunk up potatoes.
Add the egg whites, onion, pickles and mix. Add mustard and mix.
Last but not least, add the fat-free mayo. Mix. There you have it.
Old fashion potatoes minus the fat. Yields 5 servings.
Has 80 calories, fat freee!!!!
Enjoy.
Combine oatmeal and buttermilk and let set overnight.
Add remaining ingredients.
Yield: 18 pancakes.