Season roast with salt, garlic pepper and head country.
Add vegs.
Mix gravy mixes with water.
Pour over roast.
Cover.
Bake at 325ᵒ for about 3 to 4 hrs.
Mix together.
Put in loaf pan.
Bake 350ᵒ for about 1 to 1 ½ hrs.
Combine ingredients, using fork to break up salmon.
Spoon into hot grease.
Fry until golden brown.
Brown meat, drain.
Add cottage cheese and spaghetti sauce.
Layer noodles, sauce, and cheeses.
Bake at 350ᵒ for about 15 to 30 minutes.
Brown meat and onion add seasoning, drain.
Soften tortillas in oil.
Roll meat and cheese in tortilla.
Top with remaining meat, sauce, and cheese.
Bake at 350ᵒ until bubble about 15 minutes.
Brown meat, onions and add seasonings, drain.
Add olives, mushrooms, soup, beans, chilies, and chili sauce.
Soften tortillas in oil.
Layer.
Bake at 350ᵒ until bubbly about 20 minutes.
In large pan add chicken and enough water to cover.
Simmer until tender about 1 hour.
Remove chicken from broth.
Remove meat from bones.
Add water to broth to make 4 cups.
Stir in ¼ cup flour to cup of broth to thicken.
Return chicken to broth and make dumplings.
Combine flour, baking powder, salt and paprika.
Cut in shortening.
Stir in milk just until mixture is moist (dough will be soft.)
Drop by teaspoons on top of hot chicken broth.
Cook covered for 20 min.
Combine ingredients.
Chill.
Combine all ingredients.
Bake at 350ᵒ 30 mins.
5 minutes before it’s done top with remaining onions.
Finish baking.
Dissolve yeast in ½ cup warm water.
In large mixing bowl mix flour, sugar, and salt.
Make depression in flour mixture. Put in dissolved yeast and add oil.
Mix dough by adding as much water as needed to make dough medium stiff.
Cover and let rise about 1 ½ hours or until double.
Make into rolls.
Turn over in greased pan so tops are greased too.
Let rise 1 hr. or until double.
Cook at 400ᵒ (until brown.)
Can be frozen.
Pour boiling water over shortening, sugar and salt.
Blend & cool; add beaten eggs.
Sprinkle yeast in warm water and dissolve.
Add to cooled mixture. Add flour; knead.
Refrigerate for at least 4 hour (over night is best).
About 3 hours before using roll into desired shapes.
Place in greased pan and allow to rise at room temperature for 3 to 4 hrs or until doubled in size.
Bake 12 to 15 mins at 425ᵒ.
Scald milk.
Add sugar, shortening and potatoes; let cool.
Add yeast cake, which has been soaked in ⅛-cup water.
Add soda and salt.
Add enough flour for stiff dough.
In large bowl, combine 3 ½ cups flour, undissolved yeast, and salt.
Heat water, milk, honey, and oil until very warm (120ᵒ to 130ᵒ).
Gradually add to dry ingredients; beat 2 minutes at medium speed, scraping bowl occasionally.
With spoon, stir in enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes.
Place in greased bowl, turning to grease top.
Cover; let rise until doubled in size, about 45 to 60 minutes.
(With Rapid Rise Yeast, cover kneaded dough and let rest in floured surface 10 minutes. Proceed with recipe.)
Punch dough down. Remove dough to lightly floured surface; divide dough in half.
Roll each half to 12x7 inch rectangle.
Place, seam sides down, in 2 greased 8 ½ x4 ½ inch loaf pans.
Cover; let rise until doubled in size about 30 to 60 minutes.
Bake at 375ᵒ for 35 to 45 minutes or until down.
Remove from pans; let cool on wire racks.
Stir together flour, cornmeal, sugar, baking powder, and salt.
Add eggs, milk, and oil.
Beat just till smooth (don’t overbeat.)
Pour into a greased pan.
Bake in 425ᵒ oven for 20 to 25 minutes.
Makes 8 or 9 servings.
Mix all ingredients together.
Fry
In large bowl, combine flour, sugar, baking powder, and salt.
With fork cut in shortening until mixture resembles coarse crumbs, set aside.
Place warm water in bowl. Sprinkle in yeast; stir until dissolved.
Add yeast mixture and warm buttermilk to dry ingredients; blend well.
Remove dough to floured surface.
Knead dough 10 to 15 times; form into ball.
Roll dough to ¾-inch thickness.
Cut into 2 ½ inch circles.
Place on ungreased baking sheet.
Cover; let rise until doubled about 30 to 45 minutes.
Bake at 400ᵒ for 15 minutes.
TIP: To make buttermilk you add 3-tea lemon juice to your milk
In large bowl, combine flour, sugar, baking powder, soda, sugar and salt.
With fork cut in shortening, set aside.
Place warm water in cup.
Sprinkle in yeast; stir until dissolved.
Add yeast and warm buttermilk to dry ingredients; blend well.
Knead. Cut into biscuits.
Place on baking sheet.
Let rise at least 30 minutes.
Bake at 400ᵒ for 15 minutes.
Mix dry ingredients; cut in shortening until mixture resembles coarse crumbs.
Add milk all at once stir until dough follows fork around bowl.
Turn out on lightly floured surface knead gently with heel of hand about 20 strokes.
Roll dough to ¾ inch thickness.
Dip 2-inch biscuit cutter in flour cut straight no twisting.
Place on lightly greased baking pan.
Bake at 425ᵒ for 10 to 15 minutes.
Salute in butter until done.
Break in small pieces and pour water over bread; add celery, onion, eggs, poultry seasoning, and sage.
Chop celery and onions.
In sauce pan cover with water and cook until soft.
And onions, celery and water that they were cooked in.
Add remaining ingredients.
Bake at 350ᵒ for 1 hour.
Stir together until blended but slightly lumpy.
Pour onto a hot lightly greased skillet.
Cook until golden brown on medium heat.
Mix egg, milk, sugar, and cinnamon together.
Dip bread into mixture turning once to coat both sides.
Cook in hot skillet on both sides until golden brown.
Dissolve yeast in warm water.
Beat in 3-tbs. sugar, salt, 2-tbs. margarine, egg and 1 cup flour.
Stir in enough additional flour to make soft dough.
Turn out onto floured board; knead about 2 minutes, until smooth.
Roll to 18x9. Brush with margarine.
Sprinkle with sugar, and cinnamon.
Roll up. Seal sides firmly.
Cut into 12 equal pieces.
Arrange, cut side down in greased 8 inch round pan.
On the center rack of cold oven pour boiling water into a large baking pan.
Place rolls on wire rack over pan in water.
Cover. Let rise 30 minutes.
Uncover rolls; remove rack and pan of water.
Turn oven to 375ᵒ. Bake 30 to 35 minutes.
Frost.
Mix together. Add enough milk to make drizzling
In large bowl, combine 2 cups flour, ½ cup sugar, undissolved yeast, and salt.
Heat water, milk and ½ cup butter until very warm (120ᵒ to 130ᵒ); butter does not need to melt.
Stir into dry ingredients.
Stir in eggs and enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes.
Cover; let rest on floured surface 10 minutes.
Roll dough to 22 x 10-inch rectangle.
Melt remaining butter; brush on dough.
Evenly sprinkle with remaining sugar, cinnamon.
Beginning at long end, roll up tightly. Pinch seam to seal.
With thread cut roll into 15 pieces.
Place, cut sides up in greased 13 x 9-inch baking pan.
Cover; let rise in warm draft-free place until doubled in size about 30 to 60 minutes.
Bake at 375ᵒ for 30 minutes or until done.
Mix together. Add enough milk to make drizzling
Place water in large warm bowl.
Sprinkle in yeast; stir until dissolved.
Add milk, sugar, butter, salt, and 1 ½ cups flour; blend well.
Stir in eggs, potatoes, and enough remaining flour to make soft dough.
Knead on floured surface until smooth and elastic, about 6 to 8 minutes.
Place in greased bowl, turning to grease top.
Cover; let rise until doubled, about 1 hour.
Punch dough down.
Remove dough to floured surface; roll to ½ inch thickness.
Cut; place on greased baking sheets.
Cover; let rise, until doubled about 1 hour.
Fry in 1 to 2 inches of oil.
Drain and glaze.
Mix all ingredients together.
Grease 2 loaf pans.
Bake at 350ᵒ for 55 minutes.
Cool in pan 10 minutes
Stir together flour, baking powder, soda, and salt.
Set aside.
Beat sugar and shortening with mixer till light, scraping sides of bowl often.
Add eggs one at a time, and the milk beating till smooth after each addition.
Add flour mixture and banana alternately to creamed mixture, beating till smooth after each.
Fold in nuts.
Place batter into a lightly greased loaf pan.
Bake at 350ᵒ for 60 to 65 minutes.
Cool in pan 10 minutes.
Combine dry ingredients.
Add eggs, oil, strawberries, and nuts.
Stir until moistened.
Spoon into 2 greased loaf pans.
Bake 60 to 70 minutes at 350ᵒ.
Cool in pans 5 minutes and remove to wire racks to cool.
Mix together.
Add enough milk to make dough.
Bake at 325ᵒ for 25 to 30 mins.
Cut peppers in half and seed.
Put in cheese and wrap in bacon.
Cook in oven or on grill.
Melt butter.
Add Worcestershire and seasons.
Pour over cereal mixture.
Bake 1 hour at 250ᵒ stirring every 15 mins.
Melt chips and butter.
Add peanut butter.
Stir; add cereal.
Place in bag; add 2 cups powder sugar.
Shake till well mixed.
To make strawberry puree: I buy frozen whole strawberries and put into a blender until smooth.
Preheat oven to 350. Grease cake pans.
Stir together cake flour, sugar, baking powder, and salt.
Add the butter, milk and vanilla.
Mix well with an electric mixer about 1-2 mins.
Add the strawberries and egg whites. Beat another 1-2 mins.
Bake at 350 for 25 minutes or until done.
Cool completely before frosting.
To make strawberry puree: I buy frozen whole strawberries and put into a blender until smooth.
Beat cream cheese and butter until smooth.
Add powdered sugar and vanilla.
Mix in strawberry puree a little at a time until you get the right constancy.
In large bowl, combine flour, and sugar.
In heavy saucepan, combine butter, shortening, water and cocoa.
Stir and heat to boiling.
Pour boiling mixture over the flour mixture.
Add buttermilk, eggs, baking soda, and vanilla. Mix well.
Pour into greased 13x9 baking pan.
Bake at 400ᵒ for 20 minutes.
TIP: Buttermilk- Use ½ cup milk add 2 tea vinegar or lemon juice.
In saucepan, combine the butter, cocoa, and milk.
Heat to boiling.
Mix in powdered sugar and vanilla until frosting is smooth.
Pour warm frosting over brownies as soon as you take them out of the oven.
In bowl combine flour, sugar, cocoa, soda, and salt.
Blend well. Add remaining ingredients.
Beat 8 minutes.
Bake at 350ᵒ for 65 minutes.
Cool 15 minutes before removing from pan.
Ice with chocolate glaze.
In pan bring to boil butter and milk.
Stir in remaining ingredients.
Cream butter and sugar.
Alternate flour and eggs.
Add lemon and vanilla.
Pour into greased bunt pan.
Bake at 300ᵒ for 1 hour.
Preheat oven to 375ᵒ.
Combine flour, baking powder, and salt set aside.
Beat butter about 30 seconds.
Add sugar and vanilla; beat till well combined.
Add eggs, one at a time, beating 1 minute after each.
Add dry ingredients and milk alternately to beaten mixture, beating after each addition.
Pour into greased and floured pans.
Bake 30 to 35 minutes.
Cream shortening, eggs, and sugar.
Add other ingredients.
Bake at 325ᵒ for in bunt pan or 2 round pans at 350ᵒ for 25 minutes.
Pour on cake while still hot.
Drain pineapple; reserve liquid.
Halve slices.
Melt butter in 9x1-½ inch round baking pan.
Stir in brown sugar and 1 Tbs reserved pineapple liquid.
Add water to remaining liquid to make ⅔ cup.
Arrange pineapple in pan.
Combine flour, baking powder, and salt.
Beat shortening about 30 seconds.
Add egg and vanilla; beat till well combined.
Add egg and vanilla; beat 1 minute.
Add dry ingredients and the ⅔-cup liquid alternately to beaten mixture, beating after each addition.
Spread in pan.
Bake in a 350ᵒ oven 40 minutes.
Cool 5 minutes; invert onto a plate. Serve warm.
Mix well. Bake at 300ᵒ for 20 minutes.
Top with marshmallows and place under broiler until melted.
Top with icing.
Cook butter, milk, cocoa and salt for a minute or 2.
Stir in powdered sugar and vanilla.
Cream together butter, eggs, and sugar.
Sift in flour with cinnamon and nutmeg.
Add to first mixture alternately with buttermilk and soda.
Fold in preserves.
Add pecans and vanilla.
Melt together shortening, butter, cocoa, and water.
Bring to boil.
Cool and remaining ingredients.
Mix and pour on cake while cake is hot.
Cream sugar and shortening.
Add eggs one at a time.
Alternate flour and 7-up.
Add extracts, beat well.
Grease and flour bunt pan.
Bake at 350ᵒ for 1 hr and 15 minutes.
Cream butter and sugar until light and fluffy.
Add eggs one at time.
Stir in bananas.
Add buttermilk alternately with shifted dry ingredients.
Fold in pecans.
Add vanilla.
Bake at 350ᵒ for 30 to 40 minutes.
Cream butter.
Add powdered sugar, bananas, vanilla, and milk.
Beat until light and smooth.
Sprinkle pecans between layers and on top of cake.
In small bowl beat butter till light and fluffy.
Gradually add about half of the powdered sugar, beating well.
Beat in the milk and the vanilla.
Gradually beat in remaining powdered sugar, then additional milk, if necessary, to make frosting of spreading consistency.
In small bowl, beat 1 cup powdered sugar, cocoa, butter, 2 Tbs milk and vanilla until creamy.
Gradually add remaining 2 cups sugar alternately with remaining 3 to 4 Tbs milk, beating until smooth.
In bowl stir together flour and salt.
Cut in shortening till pieces are the size of small peas.
Sprinkle 1 Tbs of water over part of the mixture; gently toss with a fork.
Repeat till all is moistened.
Form dough into ball.
On a lightly floured surface roll dough to the size you want.
Prick bottom and sides with fork.
Bake 450ᵒ for 10 to 20 minutes.
Prepare pastry for double pie.
Line a 9-inch pie plate with half of pastry.
Fill.
Cut remaining crust into strips.
Place on top of pie.
In small bowl beat the egg whites, vanilla and cream of tartar at medium speed for about 1 minute or till soft peaks form.
Gradually add sugar, about 1 Tbs at a time, beating at high speed until mixture forms stiff glossy peaks and sugar is dissolved.
Immediately spread meringue over pie carefully sealing to edge of pastry to prevent shrinkage.
Bake as directed in individual pie recipe.
Preheat oven to 350ᵒ.
In Large bowl stir first 5 ingredients until well blended.
Stir in pecans.
Pour into pie crust.
Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.
Preheat oven to 425ᵒ.
Beat eggs lightly in large bowl.
Stir in remaining ingredients in order given.
Pour into pie crust.
Bake for 15 minutes at 425ᵒ.
Reduce temperature to 350ᵒ; bake for 40 to 50 minutes or until knife inserted in center comes out clean.
Preheat oven to 375ᵒ.
Drain cherries; reserve 1 cup liquid.
In saucepan combine ¾ cup of the sugar, flour and dash salt.
Stir in reserved cherry liquid.
Cook and stir over medium heat till thickened and bubbly.
Cook and stir 1 minute more.
Remove from heat.
Stir in remaining ¾ cup sugar, cherries, butter, and almond extract.
If desired, stir in red food coloring.
Let stand while preparing pastry.
Cover edge of pie with foil; bake for 25 minutes.
Remove foil; bake for 25 to 30 minutes more or till crust is golden.
Preheat oven to 350ᵒ.
For filling, In a medium saucepan combine sugar, flour, cocoa, and salt.
Gradually stir in milk.
Cook and stir over medium heat until thickened and bubbly.
Reduce heat; cook and stir 2 minutes more.
Remove from heat.
Separate egg yolks from whites; set whites aside for meringue.
Beat egg yolks slightly.
Gradually stir 1 cup of the hot mixture into yolks.
Return egg mixture to saucepan; bring to a gentle boil.
Cook and stir 2 minutes more.
Remove from heat.
Stir in butter and vanilla.
Pour hot filling into baked pastry shell.
Spread meringue over hot filling; seal to edge.
Bake for 12 to 15 minutes or till golden.
Cool.
Beat cheese until smooth; gradually beat in sugar.
Blend in sour cream, and vanilla.
Fold in whipped topping, blending well.
Spoon into crust.
Chill until set, at least 4 hours.
Garnish with strawberries if desired.
Place in 10x6x2 baking dish apples.
Sprinkle with cinnamon, salt, and water.
Stir together flour, sugar, and butter.
Drop mixture over apples.
Bake 350ᵒ for 40 minutes.
Preheat oven to 375ᵒ.
Combine crisco, brown sugar, milk, and vanilla in large bowl.
Beat at medium speed until well blended.
Beat egg into creamed mixture.
Combine flour, salt, and baking soda.
Mix into creamed mixture just until blended.
Stir in chocolate chips and pecan pieces.
Drop teaspoons of dough onto ungreased baking sheet.
Bake one baking sheet at a time for 8 to 10 minutes.
Preheat oven to 375ᵒ.
Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl.
Beat at medium speed until well blended.
Add egg. Beat just until blended.
Combine flour, salt, and baking soda.
Add to creamed mixture at low speed.
Mix just until blended.
Drop teaspoons of dough onto ungreased baking sheet.
Flatten slightly in crisscross pattern with fork.
Bake for 7 to 8 Minutes.
Preheat oven to 350ᵒ.
Mix together all ingredients.
Make into balls.
Place on baking sheet.
Bake 8 to 10 minutes.
Preheat oven to 350ᵒ.
Cream together shortening, peanut putter, and sugars until light and fluffy.
Add vanilla and eggs beat well.
Mix in flour, baking powder, and salt.
Stir only until blended.
Spread evenly on greased 13x9x2-inch pan.
Bake about 25 minutes.
Preheat oven to 350ᵒ.
Grease an 8x8x2-inch-baking pan.
Melt butter and chocolate.
Remove from heat; stir in sugar.
Add eggs and vanilla; beat lightly just till combined (don’t overbeat or brownies will rise too high, then fall).
Stir in flour and nuts.
Spread batter in pan.
Bake for 30 minutes.
Cool.
Beat butter for 30 seconds.
Add sugar and beat till fluffy.
Add vanilla and 2 tea water; beat well.
Stir in flour and pecans.
Shape into 1-inch balls.
Place on ungreased cookie sheet.
Bake at 325ᵒ for 20 minutes.
Cool completely.
Gently shake a few cookies at a time in a bag with powdered sugar.
Preheat oven to 350ᵒ.
Cut butter into flour until fairly fine.
Add pecans.
Pat into bottom of glass pan.
Bake 25 min.
Cool.
Mix together 1 cup cool whip, powdered sugar, and cream cheese.
Spread on crust.
Mix together instant pudding with milk.
Pour over top of cream cheese.
Spread remaining cool whip on top.
In saucepan combine sugar, flour, and ¼ tsp salt.
Stir in milk.
Cook and stir over medium heat till thickened and bubbly.
Cook and stir 2 minutes more.
Remove from heat.
Gradually stir about 1 cup of the hot mixture into the egg.
Return all to mixture.
Cook and stir 2 minutes.
Remove from heat.
Stir in butter and vanilla till butter melts.
Pour into a bowl.
Chill.
In saucepan combine sugar, flour, cocoa, and ¼ tsp salt.
Stir in milk.
Cook and stir over medium heat till thickened and bubbly.
Cook and stir 2 minutes more.
Remove from heat.
Gradually stir about 1 cup of the hot mixture into the egg.
Return all of mixture.
Cook and stir 2 minutes.
Remove from heat.
Stir in butter and vanilla till butter melts.
Pour into a bowl.
Chill.
In bowl beat eggs.
Add sugar slowly.
Add rest of the ingredients.
Mix well.
Pour into freezer.
Fill freezer to fill line with milk.
In bowl beat eggs.
Add sugar slowly.
Add rest of the ingredients.
Mix well.
Pour into freezer.
Fill freezer to fill line with milk.