For sugar cookies:.
Preheat the oven
Put the sugar, water, shortening, raisins, cinnamon, nutmeg and cloves on to boil at a slow simmer for 20 minutes.
Remove from heat and cool.
When cool, stir in 1 beaten egg, 2 scant cups of flour and the baking soda with a dash of salt.
Add the fruit and nuts.
Pour into a greased pan and bake at 350\u00b0 for about 40 minutes.
Be sure to test the cake as fruit will make it soft in places and if taken out before done, it will settle and fall.
Stir together the cornstarch, Karo syrup and water.
Put on stove and cook until clear.
Cook 1 to 2 minutes.
Add sugar-free jello and cook 2 minutes on low heat.
Use 6 packets of Equal in 1 quart of fresh or frozen strawberries.
Combine with cornstarch mixture and put in baked pie crust.
Put Cool Whip on top when cool.
Place in refrigerator.
o a large bowl; beating sugar until blended. Add the eggs
LASSES: substitute 1/4 cup for sugar. Reduce milk to 3/
uice, 1 tbsp of coconut & sugar in a blender or food
ay leaves and the cold water in a medium saucepan.
to make sugar water:.
put sugar & water in saucepan, cook over high heat until all sugar is thoroughly dissloved.
set aside to cool.
bottle & refidgerate.
PUNCH:.
pour ALL ingredients into large punch bowl.
Stir to combine.
Add LOTS of ice.
SERVE in punch glasses OR tall glasses for the brave !
>sugar, and 2 teaspoons of ground ginger. Stir in the cold water
Mix and sift flour, baking powder, baking soda and salt.
Cream butter or margarine and sugar.
Add egg and yolk.
Beat until smooth and light.
Add water alternately with dry ingredients.
Add Burnt Sugar Syrup.
Pour into 2 greased and floured 8-inch pans. Bake at 350\u00b0 for 25 to 30 minutes.
Use the recipe for the Burnt Sugar Icing to frost the cake.
ottom, flour mix next, then sugar and liquids; other suggest the
rg bowl. Add enough boiling water to cover it by 1
large saucepan combine the water with 1/2 teaspoon of
Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.
While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.
Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.
Serve with ice, sliced lemons.
Dissolve sugar into water. Do not use honey in place of sugar. Honey
oriander, mustard, bay, salt and sugar. Do not boil. Turn off
round chuck, sherry, cornstarch, pepper, sugar, water and brown gravy mix.
ixer until smooth. Gradually add sugar and beat on medium speed
ver cold water in a mixing bowl.
Set aside for 5
For the peaches and syrup: Adjust