owl), place 1 cup of Old Fashioned Oats. Pour the milk into
.
Old-fashioned Sour Cream Pound Cake.
Ingredients.
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.
ool and decorate with Old Fashioned Frosting.
Frosting: Cream softened butter and
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.
ozzle.
Arrange the ice cream cones or waffle cups on
Combine baking soda and sour cream.
Cream butter and sugar.
Add eggs, one at a time, blending well after each.
Blend in vanilla.
Blend in sour cream and baking soda.
Combine baking powder and flour and add to sour cream mixture.
Refrigerate until easy to handle, usually at least an hour.
Roll out dough about 1/2 inch thick and cut into shapes.
Bake at 325F(Note:temp varies or different ovens)for 8-10 minutes or until golden brown.
lowly stir in the warmed cream.
Return the soup to
nbeaten egg whites.
Whip cream and fold into Eagle Brand
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.
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).
Heat oven to 350\u00b0F degrees.
Bring water to a boil, add, salt, reduce heat to medium high and add oats.
Cook for 5 minutes.
Transfer the oatmeal to a 6 cup souffle dish.
Add all the remaining ingredients, except milk.
Stir until well combined.
Bake until set (approx 1 hour).
Spoon into bowls and pour milk, cream on it.
Boil raisins in water for 3 minutes; set aside.
Cream butter or margarine, eggs and sugar.
Add baking soda, baking powder, spices and vanilla.
Blend thoroughly.
Cream sugar, shortening and eggs.
Mix flour, salt, soda, nutmeg and cinnamon.
Add small amounts at a time to creamed mixture.
Add raisins, oats and raisin juice and mix well.
Bake at 350\u00b0 for 10 to 15 minutes.
Cream Crisco with sugar.
Add eggs.
Sift dry ingredients together and add first mixture.
Add vanilla and oatmeal.
Stir in nuts.
Shape in rolls and store in refrigerator overnight or drop on a cookie sheet.
Bake 12 minutes at 375\u00b0.
(Do not substitute ingredients.)
Cream the shortening with the sugars.
Add eggs and beat well. Blend in cinnamon, baking soda and milk.
Add oats, flour and raisins.
Cover and refrigerate overnight.
Sift dry ingredients; set aside.
Cream together sugar and shortening; add eggs and lemon extract.
Blend and add sour cream. Combine this mixture with sifted dry ingredients.
Mixture will be stiff.
Refrigerate overnight.
Cream shortening, sugar, egg, and vanilla.
Blend dry ingredients and add to creamed mixture alternating with cour cream. Measure flour by dip level, pour method or by sifting.
Refrigerate dough for at least 1 hour to make easier to roll out.
Roll dough out 1/4\" thick on well-floured surface.
Cut with 3-1/2\" (9cm) round cookie cutter or other shapes.
Place on baking sheet. Can sprinkle with colored baking sugar at this point or wait and frost when cookies have cooled down.
Bake at 350F (175C) for 8-10 minutes.
ake the whip cream topping, whip chilled whipping cream and for best
oconut milk with the table cream to make 3 cups, then