nder.
Flute.
For recipes using a baked pie crust
Skillet or deep fry in Crisco (see below).
To skillet
Cream the sugar and Crisco together.
Add three eggs and mix.
Add 1 cup flour and mix.
Add the other 3 eggs and mix.
Add the other cup of flour and mix.
Add flavorings and mix for 10 minutes with the mixer on high speed.
Pour batter into an ungreased tube pan.
Cook in 325 degree oven for one hour.
Do not open oven while baking!
Pour
hot water over Crisco, sugar and salt.
Blend and let cool.
Beat
eggs.\tPut
yeast
in warm water;
dissolve. Add yeast
and\teggs
to cooled Crisco mixture and blend.
Add flour and mix well.
Cover and set in refrigerator 4 hours (or overnight).
In large mixer bowl, combine 2 cups flour and yeast.
In saucepan, heat milk, sugar, Crisco and salt until warm and Crisco is melted (115\u00b0).
Add to flour mixture; add egg.
Beat at low speed for 60 seconds, until combined.
Beat at high speed for 3 minutes.
Stir in remaining flour with spoon to make a soft dough.
Combine flour and salt in a mixing bowl.
Cut Crisco with pastry blender or 2 knives until mixture is fairly coarse. Sprinkle with water.
When it forms a firm ball, pull into 2 parts and roll out on a floured board.
Roll into a circle.
Makes 2 (9-inch) pie crusts.
Cream together Crisco and sugar.
Add eggs and beat very well.
Add cake flour then vanilla flavoring.
Beat very Well! Bake at 325\u00b0 for 1 hour.
Cream the Crisco and eggs well.
Mix flour and sugar.
Blend dry ingredients while adding small amounts of creamed Crisco and eggs; blend well.
Add vanilla flavoring and stir.
Pour into well-greased and floured tube cake pan.
Bake at 350\u00b0 for 1 hour. Cool in pan for 20 minutes, then remove onto plate.
Beat together sugar and egg.
Mix well.
Then add Crisco, milk, flour, vanilla and salt.
Beat until creamy (about 10 minutes).
Spread on cake.
You can sprinkle with nuts or coconut.
Beat Crisco, then sugar.
Add eggs, one at a time, beating after each one.
Add cake flour and milk; beat.
Blend in flavoring.
Bake at 325\u00b0 for 1 hour and 10 minutes.
Mix flour, sugar and Crisco gradually.
Add milk, then add eggs and vanilla.
Bake at 350\u00b0 for 1 hour.
Cut Crisco into flour.
Add water. Mix well.
he cake flour, sugar, milk, Crisco and salt. Beat vigorously by
n bowl.
Cut in Crisco with pastry blender until all
Heat Crisco oil in large nonstick skillet on medium high heat. Pour milk into shallow bowl.
Combine flour, paprika, salt, garlic powder and pepper in large plastic food bag.
Dip chicken into milk and shake one piece of chicken at a time in flour mixture to coat. Fry chicken 25 minutes or until meat near the bone is no longer pink.
Cut flour, salt and Crisco with pastry blender until uniform. Sprinkle with water, 1 tablespoon at a time.
Toss lightly with fork.
Work into firm ball.
Cream Crisco and sugar.
Add eggs, one at a time, beating well.
Sift flours together and add alternately with milk and flavoring.
Bake for 1 hour and 35 minutes at 350\u00b0.
Makes a large cake.
Spoon flour into measuring cup and level off.
Mix flour and salt in medium bowl.
Cut in Crisco with 2 knives until all flour is blended in to form pea size chunks.
Sprinkle with water, one tablespoon at a time.
Toss lightly with fork until dough will form a ball.
Press between hands to form 5 or 6-inch pancake. Flour rolling surface and rolling pin lightly.
Roll into circle large enough for pie pan and enough to flute the edges.
Cream Crisco and sugar; add eggs.
Mix. Add half of flour and milk.
Mix and add other half of flour and milk.
Mix well.
Bake in tube pan for about 1 hour at 300\u00b0.
Mix flour, salt and Crisco until like crumbs.
Add water.
Mix well and roll out to fit pie plate.