nd 1/4 cup Marzetti Old Fashioned Caramel Dip and beat with an
nd creamy.
Add Marzetti Old Fashioned Caramel Dip and mix until smooth
dd 1/3 cup Marzetti Old Fashioned Caramel Dip and sour cream and
pread 1/2 of Marzetti Old Fashioned Caramel Dip onto center section of
re just golden. Add Marzetti Old Fashioned Caramel Dip and cream and stir
ver crust.
Transfer Marzetti Old Fashioned Caramel Dip to a microwave safe
Leave oven on from baking pie shells. Whisk together the 1-
owl), place 1 cup of Old Fashioned Oats. Pour the milk into
our pie recipe.
This makes a super crust for my Old Fashioned Apple Pie
ith cookie crumbs and Marzetti Old Fashioned Caramel Dip.
Lightly dust a
oss with 1 cup Marzetti Old Fashioned Caramel Dip.
Divide the apples
Preheat oven to 350 degrees F. Butter a shallow baking pan and add 1/4 cup water.
Place acorn squash, cut side down, into prepared pan. Bake 30 to 40 minutes or until squash is tender and easily pierced with a fork. Remove from oven.
In a medium bowl, combine butter, orange juice, spice, apples, pecans and bread and toss well to coat all.
Spoon Marzetti Old Fashioned Caramel Dip into each squash shell and spoon mixture into squash shells.
Bake for 20 minutes or until lightly brown. Serve warm.
pples and toss with Marzetti Old Fashioned Caramel Dip. Spoon the apples into
Brown 1 cup white sugar to a darkened color in an iron skillet. Do not burn, then set aside. Mix together 1 cup unbrowned sugar, egg, cornstarch and milk. Slowly add this mixture to browned sugar in the iron skillet and stir until mixture is thick and smooth. Pour in crust and top with meringue. Bake at 325\u00b0 until golden brown. Makes 2 small pies or 1 large pie.
Cook cushaw in water until tender.
Drain.
Add the butter, sugar and cream, beating with mixer after each addition.
Add eggs and salt.
Pour into crusts.
Grate nutmeg on top.
(You have to use whole nutmeg, freshly grated, to get the right flavor.
A basic cream pie with a cup of cushaw added is also delicious.) Bake old fashioned pie at 350\u00b0 until filling sets.
On lightly floured surface, roll out 1/2 of pastry into an 11-inch circle.
Use to line a 9-inch pie plate; trim. Refrigerate, with rest of pastry, until ready to use.
Preheat the oven to 350\u00b0.
Combine the honey, eggs, oatmeal, coconut, brown sugar, butter or margarine, raisins and walnuts; mix well.
Pour into the pie shell and bake for 40 to 45 minutes or until the filling browns and a knife blade inserted near the center comes out clean.
Cool before serving (with optional whipped cream).
Simmer raisins for 20 minutes.
Remove raisins from juice and let cool.
You will need 1/2 cup of juice from raisins.
Cream together margarine, eggs, sugar and vanilla, then add raisin juice.
Sift flour, baking powder, salt, soda and spices together. Slowly mix dry ingredients into creamed mixture. When thoroughly mixed add old fashioned oats, nuts and raisins last.
Bake at 400\u00b0 on top rack for 10 minutes.
br>Cool and decorate with Old Fashioned Frosting.
Frosting: Cream softened
Cream oil, sugar and cocoa.
Add eggs.
Add flour mixture alternately with buttermilk.
Add soda and salt. Add vanilla to hot water and fold water into cake. Bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done.
Icing For Old-Fashioned Chocolate Cake: Bring margarine, cocoa and whole milk to boil.
Remove from heat and add powdered sugar and vanilla.
Mix until smooth and of spreading consistency.
This is my favorite chocolate cake.