Cream together butter and sugar. Add eggs, sour cream and vanilla extract; mix well. Combine flour, baking powder and baking soda; gradually add to butter mixture.
Spread into a greased 13\" by 9\" by 2\" baking dish. Sprinkle with raspberries and blueberries.
Bake in a 325* oven for 40 - 45 minutes or until a toothpick inserted in center comes out clean.
For Glaze: In a mixing bowl, beat sugar, butter, vanilla extract and enough milk to achieve a drizzling consistencey. Drizzle over warm cake. Cook on a wire rack.
Cream crisco, sugar, eggs, and sour cream. Stir in remaining ingredients. Drop by spoonfulls onto cookie sheet; Bake 350\u00b0 7-10 min.
Still soft to touch when done.
May double recipe.
Mix sugar, salt and sour cream, cook over low heat until hard ball forms in cold water.
Remove from heat and add vanilla.
Add nuts and stir until well coated.
Spread on buttered cookie sheet to dry.
Recipe may be doubled.
Preheat oven to 350*.
Line cupcake tins with baking papers.
In a large mixing bowl, beat together the butter, eggs, sugar, vanilla and sour cream until smooth and creamy.
Blend remaining dry ingredients together in a seperate bowl. Gradually beat this dry mixture into the creamed mixture.
Beat until all is well blended.
Fill cupcake liners 1/2-2/3 way full.
Bake at 350 for 22-24 minutes or until toothpick tests clean.
Allow to cool 15-20 minutes before icing with frosting/icing of choice.
Heat oven to 400.
Mix 1 Cup sugar, the margarine, sour cream, vanilla and egg in large bowl.
Stir in flour, baking soda, baking powder, salt.
Drop dough by rounded
into sugar; roll gently until completely coated.
Place about 2 inches apart on ungreased cookie sheets.
Flatten to about 1/4 inch thickness with bottom of glass.
Bake 7-8 minutes or just until set.
Cool lightly; remove from cookie sheet.
In a bowl, cream together the butter, sugar, eggs and sour cream. Add remaining ingredients and mix well. Drop by teaspoonfuls onto greased cookie sheet. Bake in a preheated 375\u00b0 oven for 8 to 10 minutes.
Cream
together shortening, sugar, eggs and sour cream; add vanilla.
Sift
together dry ingredients and add to first mixture. Drop
by
teaspoon on greased cookie sheet.
Flatten with glass that's been dipped in sugar.
Bake in 350\u00b0 oven for 10 to 12 minutes.
Preheat oven to 375\u00b0.
Grease cookie sheet.
Blend dry ingredients (flour, baking powder, soda and salt) together.
Put egg, butter, brown sugar, vanilla and sour cream and mix on low. Add nuts.
Try not to overmix nuts.
Drop by teaspoonfuls on cookie sheets.
Bake about 10 minutes. Cool and frost with Creamy White Frosting.
Makes about 7 dozen cookies.
Combine eggs, shortening, brown sugar, vanilla and sour cream and whip up into airy batter.
Sift together dry ingredients and fold into wet mixture, making a soft dough.
Roll the dough into balls, then flatten with bottom of floured glass.
Place on greased baking sheets.
Bake at 375\u00b0 for about 12 minutes.
This is a cake-like cookie; do not over or under bake.
Combine cinnamon, sugar and pecans; set aside.
Combine cake mix with sugar, oil and sour cream; mix well.
Add eggs, one at a time.
Mix well after each one.
Grease and flour Bundt pan.
Put half of batter in pan, then half of nut mixture, then other half of batter.
Sprinkle rest of nut mixture on top.
Bake at 350\u00b0 for 1 hour.
Combine margarine, sugar, oats, soda, sour cream, baking powder, flour, cinnamon, pecans and raisins in bowl; mix well, adding more flour, if necessary.
Drop by teaspoonfuls onto greased cookie sheet.
Bake at 350\u00b0 for 15 to 18 minutes or until lightly browned.
Remove to wire rack to cool.
Yield:
36 servings.
Beat eggs.
Add sugar, shortening and sour cream.
Add vanilla.
Add dry ingredients.
Bake at 375\u00b0 for 10 minutes.
Drop from tablespoon on greased cookie sheet.
May add 1/2 cup raisins or dates.
ix, 1/4 cup sugar, nutmeg, cinnamon, sour cream and egg until soft
Cream the butter and sugar.
Add sour cream and eggs.
Sift dry ingredients and add to sugar mixture.
Drop by heaping spoonfuls onto greased cookie sheet.
Wet finger, make hole in center.
Sprinkle with sugar.
Bake 370\u00b0 12-15 minutes.
Preheat oven to 375\u00b0.
Sift flour, baking powder, soda and salt together into mixing bowl.
Put egg, butter, sugar, vanilla and sour cream in blender.
Cover and cream on speed 6 until smooth.
Stop blender and add nuts.
Cover and chop on high until nuts are chopped fine.
Pour into flour mixture and stir to mix. Drop by teaspoonfuls onto greased cookie sheets.
Bake about 10 minutes.
Cool and frost with white powdered sugar frosting.
Cream together shortening, brown sugar, white sugar, egg and sour cream. Sift together flour, baking soda, salt, cinnamon, nutmeg and cloves. Combine with dates, raisins, nuts or citron. Drop by spoonful on greased cookie sheet. Bake at 350\u00b0 for 10 minutes.
Cream butter and sugar; add eggs, sour cream and soda.
Beat very well.
Stir in remaining ingredients.
Drop by spoonfuls on a lightly greased or oiled cookie sheet.
Bake at 350\u00b0 for 10 minutes or until they are light brown.
Makes 3 dozen cookies. These are soft and freeze well.
In a large bowl, cream butter.
Add sugar, beating well at medium
Cream butter; add sugar.
Add sour cream slowly.
Beat egg whites until stiff, set aside.
Add egg yolks to butter and sugar mix.
Sift together flour, baking soda, baking powder and salt and mix with eggs and butter.
Add vanilla; fold in egg whites.
Grease Bundt pan.
Sprinkle with confectioners sugar.
Bake 1 hour or a little more at 325\u00b0.
Place cake mix in mixing bowl; add sugar, oil, butter, sour cream and eggs, beaten 1 at a time.
Place 1/2 of batter in greased and floured tube pan.
Mix cinnamon and brown sugar and pecans (optional); sprinkle on batter in pan.
Place remaining batter on top and bake in 350\u00b0 oven for 1 hour.