ool in pan
upside-down
1 hour.
Then
Sift flour once.
Measure and sift 4 more times.
Beat egg whites and salt with flat wire whisk.
When foamy, add cream of tartar and continue beating until eggs are stiff enough to hold up in peaks, but not dry.
Fold in sugar carefully, 2 tablespoons at a time, until all is used.
Fold in flavoring, then sift small amount of flour mixture and fold in carefully. Continue until all is used.
Pour batter into ungreased angel food pan and bake in slow oven.
Begin at 275\u00b0.
After 30 minutes, increase heat slightly (325\ ...
an with spatula. Serve upside down with peaches on top. Garnish
Sift flour once.
Measure and add baking powder and sift together 3 times.
Cream butter thoroughly. Add sugar gradually and cream together until light and fluffy.
Add egg yolks and beat well.
Add flour alternately, a small amount at a time.
Add flavoring.
Beat well.
Bake in greased pan 8 x 8 x 2-inch in 350\u00b0 oven for 50 minutes or until done.
Frost with your choice.
For a large cake, double recipe.
Melt chocolate in boiling water.
Cool.
Cream butter and sugar until fluffy.
Add egg yolks, one at a time.
Beat well. Add melted chocolate and vanilla.
Mix well.
Cream butter and 2 cups sugar.
Separate eggs.
Add yolks to butter and sugar.
Beat egg whites and add the 2/3 cup of sugar and beat.
Slowly add flour to butter mixture.
As mixture gets too thick to beat, add some of the egg whites and milk until all ingredients are used.
If margarine and Crisco are used, I add 1 tablespoon of butter flavoring.
Preheat oven to 300\u00b0.
Bake in tube pan 1 1/2 hours.
0 minutes. Cool cake upside-down in pan resting on cake
Beat egg whites until slightly foamy, then add 1/2 teaspoon cream of tartar.
Beat again to stiff foam.
Sift together flour, baking powder and sugar, then add to egg yolks.
Then add water, oil and vanilla and beat until creamy.
Pour over egg whites gently; fold until well blended.
Bake at 350\u00b0, in 9 x 13-inch pan approximately 20 minutes and in tube pan 35 to 40 minutes.
Invert tube pan upside down to cool.
Cream Crisco, butter and sugar.
As you continue to blend, add flour, a little at a time.
Add milk slowly, then salt and baking powder.
Add eggs, one at a time, then vanilla.
Grease and flour large tube cake pan.
Fill a little over half the pan (do not fill anymore than this amount, it will cook over and down sides).
Bake at 325\u00b0 for 1 hour and 15 minutes.
Measure sifted flour and add 1/2 cup sugar and sift 4 times. Combine egg whites, cream of tartar and flavorings in large bowl. Beat at high speed of electric mixer or rotary beater until soft peaks form.
Add rest of sugar in 4 additions, beating until blended.
Sift in flour mixture in 4 additions folding in with large spoon.
Turn bowl often.
Pour into ungreased 10-inch tube pan.
Bake at 375\u00b0 for 30 to 40 minutes.
Cool upside-down in pan on cake rack.
Loosen from sides and remove.
Mix soda and sugar together.
Mix butter, sugar and egg together.
Add vanilla and flour.
Roll in balls, the size of a big marble.
Mash down with potato masher.
Bake at 375\u00b0 about 5 to 7 minutes.
Do not grease cookie sheet.
inutes. Cool
upside
down
on
rack.
seconds/speed 6. Scrape down sides.
Add the olive
lice tenderloin into fillets. Hammer down with palm. Season with sea
Saute onion, green pepper and meat into Crisco until lightly browned.
Add sauce and seasonings and let simmer while mixing cornbread mixture.
Pour batter mixture over the hot meat mixture. Bake in a 6 x 10-inch pan for 20 to 25 minutes.
Turn out on a platter upside down and serve.
he kitchen then punch it down and knead it again for
an by turning it upside down over serving plate. The sugar
Mix, by hand, all ingredients as listed.
Pour into unbaked 10-inch pie shell.
Start in 375\u00b0 oven and bake for 15 minutes. Turn oven down to 300\u00b0 and bake for 45 minutes.
The pie should be firm in the middle when it is done.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Mix the cake mix using the lite recipe.
Put the nuts and coconut in a 9 x 12-inch pan; sprinkle coconut on top of the nuts. Pour the cake mix over the nuts and coconut mixture.
Mix powdered sugar, cream cheese and melted butter together.
(Mixture will be thick.)
Drop the mixture into the cake mix; do not stir. Bake at 350\u00b0 for 45 minutes to 1 hour.