1/2 cup margarine
1 cup sugar
2 teaspoons cream of tarter
1 egg
1 teaspoon lemon flavoring
1/2 cup milk
1 teaspoon baking soda dissolved in milk
3 1/2 cups all purpose flour sifted
Sift dry ingredients together. Cream shortening, add sugar, add egg and mix
until light and fluffy. Add dry ingredients alternately with milk to sugar
mixture. Bake 10 minutes at 400 degrees.
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Christmas Shaped Cookies
1 cup of shortening
3/4 cup of sugar
2 1/4 cups of sifted all-purpose flour
1 egg
1 teaspoon of almond extract
1/4 teaspoon of baking powder
1/4 teaspoon of salt
Food coloring
Cream shortening and sugar together. Mix in the egg and almond extract. Blend
in the dry ingredients and tint with red or green food coloring. Form cookies
into Christmas trees, wreathes, etc. using a cookie press on an ungreased cookie
sheet. Decorate with cinnamon balls or multicolored sprinkles. Bake 10 to 12
minutes at 375 degrees. Place immediately on a cooling rack.
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Easy Breakfast Treat
2 7.5 oz cans Biscuits
1/3 cup margarine or butter
3/4 cup brown sugar
1 Tablespoon vanilla
1 Tablespoon cinnamon
2 Tablespoons water
Preheat oven to 400 degrees. Cut each biscuit into 4 pieces and put in a
bowl. In a saucepan over medium heat, melt butter with brown sugar, vanilla ,
cinnamon and water until well mixed. Pour over biscuit pieces until all pieces
are well coated. Place mixture in a greased bundt pan (spray with Pam). Bake for
approximately 15-20 minutes.
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Lemon Bread
1-1/2 cups sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
Grated rind of one lemon (always grate over batter)
1/2 cup butter softened
1 cup sugar
2 eggs
1/2 cup milk
1 teaspoon lemon extract
Sift together flour, baking powder and salt then stir in grated lemon rind.
In another bowl cream butter and sugar until light and fluffy. Add eggs one at a
time beating well after each addition. Add extract. Add flour mixture
alternately with milk. Pour into a well buttered and floured loaf pan and bake
in preheated 350 degrees oven for 50 minutes or until done. Dissolve 1/2 cup
confectioners sugar in 1/4 cup lemon juice over low heat. Pierce top of bread
and pour on topping (while bread is still hot) . Cool in pan 15 minutes or
longer. Turn out and cool completely on rack.
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Snowballs
1/4 cup butter
2 cups coconut
1/4 cup milk
1 cup white sugar
3 Tablespoons cocoa
2 cups rolled oats
1 Tablespoon vanilla
Boil butter, milk and sugar for 5 minutes; add rolled oats, cocoa, vanilla
and coconut. Stir all together and roll into balls. Roll in coconut and place in
fridge to cool.
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Classic Pecan Pie
1 cup sugar
4 eggs
1 cup corn syrup
1/3 cup butter
1 teaspoon vanilla extract
1/4 teaspoon salt
9" unbaked pie crust
1-1/2 cups hand picked pecan halves
In a medium sauce pan, combine sugar, corn syrup and butter. Stir mixture
constantly while cooking over slow heat. Stir until sugar dissolves and butter
is fully melted. Remove from heat. It is very important that you let this
mixture cool. Add eggs, vanilla and salt to the cooled mixture. Stir well. Fill
pie crust with mixture and top with pecan halves. Start in the very center of
the pie and hand place each pecan starting with a large pecan half in the
middle. Place the pecan halves to form rings or circles of connecting pecan
halves. Continue making additional rings of pecan halves until you have covered
the pie. This takes extra time, but makes this pecan pie a classic. Bake at 325
degrees for 50 - 55 minutes.
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Dark Chocolate Fudge
3 6 oz packages semi-sweet chocolate chips
1 (14 oz) can sweetened condensed milk
Dash Salt
1/2 to 1 cup chopped nuts
1 1/2 teaspoon vanilla extract
In heavy saucepan, over low heat, melt chips with sweetened condensed milk
and salt. Remove from heat, stir in nuts and vanilla. Spread evenly into 8 or 9
inch square pan lined with wax paper. Chill 2 hours or until firm. Turn fudge
onto cutting board, peel off wax paper and cut into squares. Store loosely
covered at room temperature.
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Chocolate Angel Food
4 squares unsweetened chocolate
2 envelopes unflavored gelatin
6 eggs separated
2/3 cup sugar
2 Cups heavy cream
1 can (5-1/2 ounces) chocolate syrup
shaved sweet or milk chocolate
Melt unsweetened chocolate and add 1-1/2 cups of water. Stir until smooth. Dissolve gelatin in 1/4 cup cold water. Add to chocolate and stir until dissolved. Cool. Beat egg yolks until thick. Stir in chocolate mixture. Beat egg whites until foamy. Gradually add sugar and beat until stiff. Fold into chocolate mixture. Pour this on cake which has been cut into one inch cubes. ( I tear my cake apart - I think it is faster and better) Fold until cake absorbs mixture. Pour into a 9 inch spring form pan and refrigerate until set. Just before serving unmold and frost with heavy cream whipped stiff into which has been folded the chocolate syrup. Sprinkle with shaved chocolate. Delicious. Note: you can use cool whip and use your judgment about amount of chocolate. Some syrups are thicker and better than others. It takes a big bowl to mix cake pieces and chocolate mixture together. Keep refrigerated.