t with 1 tablespoon of sugar, milk and some flour.
prinkle yeast and 2 teaspoons sugar into it.
Allow the
the recipe is a breeze.
Mix butter and sugar and cream
ake the filling: Place plums, sugar and butter in saucepan; cook
Fill 1 quart jar with ripe wild sugar plums, pierce each plum with several holes.
Add 1/2 cup sugar per quart.
Fil jar with rum, vodka or whiskey. White liquor is best.
Store about 30-60 days.
Serve after straining.
/2 tsp of the plum preserves leaving the edges free
Preheat oven to 350\u00b0.
Start mixture; add oil, sugar, plum baby food, vanilla and eggs, one at a time.
Combine flour and spices and add to first mixture.
Add nuts.
Pour into greased and floured tube pan.
Bake for 1 hour.
Preheat the oven to 350 degrees F (175 degrees C).
Roll pastry out onto a flat work surface. Line a tart tin with the pastry.
Bake in the preheated oven for 15 minutes. Leave oven on.
Sprinkle semolina evenly over the pastry. Place plum halves on top in a circular pattern. Sprinkle brown sugar over plums.
Return tart to the oven and bake until plums are tender and pastry is golden, about 30 minutes. Serve warm or cold.
Preheat oven to 350\u00b0.
Combine sugar, flour, baking powder, pumpkin pie spice and salt in large bowl; set aside.
Combine eggs, oil and baby food in a separate bowl.
Stir liquid mixture into dry ingredients; mix just until moistened.
Fold in pecans.
Divide batter evenly between 2 ungreased loaf pans.
Bake 45 to 55 minutes or until toothpick inserted in loaf comes out clean.
Cool in pan. Makes 2 loaves.
Preheat oven to 350\u00b0.
Combine sugar, flour, baking powder, pumpkin pie spice and salt in large bowl; set aside.
Combine eggs, oil and baby food in a separate bowl.
Stir liquid mixture into dry ingredients; mix just until moistened.
Fold in pecans. Divide batter evenly between ungreased aluminum loaf pans.
Bake for 45 to 55 minutes.
Cool in pan.
Mix together oil, eggs and sugar.
Add in flour, spices, salt, nuts, buttermilk and vanilla.
Grease pan well and bake at 350\u00b0 for 1 hour in a tube or Bundt pan.
stirring constantly. Mix in the sugar, stirring constantly, and cook for
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.
Mix thoroughly (softened) shortening, sugar, eggs and flavoring.
Blend in flour, baking powder, cinnamon and salt. Cover and chill 1 hour.
Heat oven to 400\u00b0.
Roll dough 1/8-inch thick on lightly floured cloth covered board.
Cut into shapes. Place on ungreased baking sheet.
Sprinkle with sugar or decorate. Bake 6 to 8 minutes or until very light brown.
Makes about 4 dozen.
ise.
Make colored sugar by mixing sugar with food coloring.
Mix
thoroughly, shortening, sugar, eggs and flavoring. Blend in\tflour,\tbaking\tpowder and salt.
Cover and chill at least 1 hour.
Prepare Sugar Biscuits (recipe#59864): Brush tops of frozen
pice together.
Divide the sugar plum fruit mixture into 12 pieces
arge bowl, dissolve 1 tsp sugar in warm water.
Sprinkle
Combine milk, sugar and salt.
Cool.
Add yeast to warm water. Add 3 cups flour and beat.
Cream shortening, sugar, beaten eggs, nutmeg and vanilla.
Add to sponge mixture and beat.
Add remaining ingredients.