Grease and flour two round cake pans or one large pan for a single layer cake.
Sift together flour, baking powder, baking soda and salt.
Cream shortening. Beat in 1 and 2/3 cups sugar. Blend in vanilla and coconut extracts. Beat in egg whites.
Blend in flour alternately with buttermilk, beginning and ending with flour mixture. Using a mixer, beat on low for 2 minutes. Pour into pans. Bake at 350 degrees for 25 to 30 minutes or until a toothpick tests clean.
Cool 10 to 15 minutes in pans, then finish cooling on racks. Cool ...
In small saucepan, slowly melt margarine and chocolate.
In mixing bowl, beat eggs until foamy.
Add salt.
Gradually add sugar and vanilla.
Combine chocolate mixture and sugar, then fold in flour and chopped nuts, if desired.
Bake in a 9 x 13-inch pan at 350\u00b0 for 25 minutes.
Cut in squares when cool.
Sear meat until gray.
Add water and onion.
Cook for 1 hour and add remaining ingredients. Cook, covered, in a Dutch oven for 45 minutes.
Remove lid and cook until desired consistency. Freezes very well.
(This was a State Fair of Texas prize winning recipe.)
In small bowl, mix flour, soda and salt.
In large mixing bowl, cream together the margarine, Crisco, eggs, sugar and vanilla.
Slowly add flour mixture to mixture in large bowl.
Add chocolate chips and nuts.
Drop in small balls on a greased cookie sheet.
Bake at 350\u00b0 for 8 to 10 minutes.
Makes 6 dozen.
Place ingredients in bread machine pan in order specified by manufacturer. Set for white, light crust.
Combine rhubarb, strawberries, sugar, and tapioca in large bowl.
Let mixture sit for 20 minutes at room temperature to dissolve sugar and tapioca.
Stir every few minutes.
Meanwhile, preheat oven to 450 and put pie crust in pie tin.
After sitting time, add nutmeg, salt, cinnamon, cloves, and lemon juice to mixture.
Stir well and put into crust, draining excess liquid.
Dot top of mixture with pats of butter then place crust on top and seal edges.
Place a cookie sheet under pie to catch drips.
Bake at 450 for 30 minutes, ...
Prepare pie shell as directed.
Cut peanut butter into powdered sugar until appearance of pie dough.
Place half of mixture in cooled pie shell.
Combine cornstarch, sugar, salt and scalded milk, mixing well in a medium bowl.
In smaller bowl, beat egg yolks well.
Pour small amount of milk mixture over beaten egg yolks and mix together.
Combine egg mixture into milk mixture and cook in double boiler until thick.
Add butter and vanilla and mix.
Pour into prepared pie shell.
Top with meringue made from the remaining 3 egg ...
This recipe won first place in the 1989 Indiana State Fair Land O Lakes Sour Cream Quick Bread Contest.
Simmer for 1 hour.
Combine flour, baking powder, salt, eggs, and milk.
Mix thoroughly.
Heat cooking oil in a deep skillet.
Cover tip of funnel with finger and fill with batter.
Hold funnel over skillet; release batter in circular motion, then crisscross batter to form funnel cake.
Batter will rise and expand while cooking. Cook until golden brown on both sides. Sprinkle with powdered sugar or coat with glaze.
Serve warm.
Slice lemon in half.
Squeeze juice from lemon into jar with lid.
Drop in lemon halves.
Add water and sugar.
Cover jar and shake vigorously.
Remove lemon halves and serve lemonade over ice.
Preheat oven to 250\u00b0.
Melt butter in large saucepan.
Add syrup and salt to butter.
Bring to a boil for 7 minutes.
Mix in baking powder; remove from heat and add walnuts.
Mix thoroughly. Butter inside of 8 x 8-inch pan, then place mixture in pan.
Bake for 25 minutes.
Let cool and cut into squares.
Yields 35 candies.
Mix flour, baking soda, cream of tartar, and ground nutmeg.
In a separate bowl, cream butter, adding the sugar gradually.
Add three well beaten eggs and vanilla extract. Mix in dry ingredients.
Wrap dough in plastic wrap and chill in refrigerator. Roll out dough and cut with cookie cutters. Bake at 425 degrees F (220 degrees C) for 6 to 8 minutes. Frost and decorate, as desired.
For Rolls:
Dissolve yeast in warm water, in a large mixing bowl; let rest 2 to 3 minutes.
Add dry milk, butter, sugar, salt, vanilla and egg; mix well. Gradually add in enough flour to make a soft dough.
Turn out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
Place in a greased bowl, turning once to coat.
Cover and let rise in a warm, draft-free place, about 1 to 1-1/2 hours, until doubled in bulk.
While dough is rising, make Caramel Pecan Mixture:
Combine butter, brown sugar, ...
Whisk together all the ingredients. Dip hotdogs into the batter and fry in hot oil until dark golden brown.
In a mixing bowl, beat the eggs and mustard together.
In another small bowl, dissolve the brown sugar in the vinegar; add to egg mixture and stir to combine.
Brush pork chops on both sides with brown sugar mixture; place chops in a 13x9 inch baking dish that has been sprayed with cooking spray.
Sprinkle with seasoned salt.
Grill over direct heat for approximately 10 minutes on each side (grilling time will depend on thickness of chops) or until juices run clear, basting with brown sugar sauce at least once more during grilling ...
ibbon Winner Cookie Entry Minnesota State Fair 1987.
Cream butter; gradually add sugar, beating until light and fluffy.
Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in flavorings.
Beat egg whites (at room temperature) until stiff peaks form; fold into creamed mixture.
Mix in saucepan the tapioca, cornstarch, brown sugar, white sugar, lemon juice and salt.
Bring to boil and boil 1 minute, stirring constantly.
Pour filling into crust.
Sprinkle with nutmeg and dot with margarine.
Add top crust which has been pricked with fork.
Seal and flute edges.
Bake in moderate oven at 400\u00b0 for 35 minutes.
Cool and serve.
Preheat oven to 375\u00b0.
Cream together the brown sugar, Jif and shortening.
Beat in egg.
Stir together the flour, baking soda and salt; add to creamed mixture.
Stir in semi-sweet chocolate chips.
Beat until well mixed.
Shape into 1-inch balls.
Place 2 inches apart on ungreased cookie sheet.
Flatten in a crisscross pattern with tines of a fork (dip fork in water, if necessary, to prevent sticking).
Bake in a 375\u00b0 oven for 10 to 12 minutes, or until lightly browned.
Cool slightly before removing from pan to ...