Stir together flour and salt. In a large mixer bowl, beat butter or margarine with electric mixer on medium speed for 30 seconds. Add brown sugar and vanilla; beat until fluffy. Add egg yolk; beat until well combined. Stir dry ingredients into sugar mixture, mixing well Pat batter evenly in a un

Mix thoroughly and bake in 400 degree oven for 7 to 8 minutes. Makes about 2 to 3 dozen.

Cream together powdered sugar, butter and granulated sugar. Add salad oil, eggs, vanilla. Combine flour, soda, cream of tartar and salt; add to mixture. With #40 scoop drop on ungreased cookie sheet. Press down with glass dipped in sugar. Bake 10 to 12 minutes at 350 degrees. Makes 200 cook

Cream sugar, shortening. Add sour milk, soda and salt. Stir in enough flour to make a stiff dough which can be rolled. Roll out, cut, bake in 425 F. oven.

Beat 5 eggs well. Add flour to make a stiff dough to roll out. Cut in diamond shapes and fry in deep lard. Sprinkle with sugar.

Mix all ingredients together. Roll into small balls. Flatten with fork dipped in flour. Bake until brown at 350 degrees. 4 dozen.

Blend Crisco and sugar. Add eggs and beat. Combine flour, baking powder and salt. Add to mixture; blend well. Bake on greased cookie sheet 10 to 12 minutes at 375 degrees. Frost when cool.

Melt 7 ounces semi-sweet chocolate, unsweetened chocolate, and butter in the top of a double boiler; set aside. In a mixing bowl, beat sugar and eggs together until lemon colored; mix in coffee and vanilla. Gradually add flour, baking powder, and salt; mix well. Stir in 4 ounces chopped semi-swe

Cream butter and sugar. Add eggs, one at a time, beating well. Add soda and other ingredients. Drop by teaspoons on cookie sheet. Bake in 300 degree oven for 20 to 30 minutes. Use 1 cup of flour to flour fruit and nuts good.

Combine margarine and sugar together. Add eggs and vanilla. Add baking powder and sifted flour. Divide dough into fourths. Add 1/2 package gelatin to each fourth. Using cookie press, position cookies on ungreased cookie sheet. Sprinkle with remaining gelatin. Bake in a preheated 350 degree oven

Cook over a low heat for 10 minutes, stirring constantly. Remove from stove and add 2 cups of Rice Krispies. Roll in balls and dip in coconut.

Cream butter or margarine and sugar in large mixing bowl. Add eggs and vanilla, blend well. Combine flour, cocoa, baking soda and salt. Blend into creamed mixture. Drop onto ungreased cookie sheet. Bake at 350 degrees for 8-9 minutes. BFROSTING:b  3 tbsp. butter or margarine 6 tbs

Preheat oven to 400 degrees. Sift flour, soda, spices and salt. Set aside. Beat shortening, sugar and egg. Stir in flour mixture alternating with apples and milk. Stir in nuts and raisins. Drop on lightly greased cookie sheet. Bake 10 minutes until golden brown. Brush tops with vanilla glaz

Cream first 4 ingredients together. Mix remainder together in a separate huge bowl. Gradually add creamed mixture to dry mix. Batter will be very stiff. Drop by teaspoonful on ungreased cookie sheet and bake at 325 degrees for 10 to 12 minutes for crunchy or 8 to 10 minutes for chewy. Makes a bu

cinnamon; set aside. In large bowl cream shortening, brown sugar and egg until fluffy; add orange concentrate. Stir in flour mixture, then oats, walnuts, and raisins. Drop by heaping tablespoonfuls 4 inches apart on lightly greased baking sheets. Press with bottom of glass dipped in sugar to 3-1

Heat oven to 350F. In large mixer bowl, beat butter, sugar, eggs and vanilla until light and fluffy. Stir together flour, cocoa, baking soda and salt; add to butter mixture. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 8 to 10 minu

Grind nuts in blender or food processor until as fine as flour. Beat eggs and egg white together. Add sugar and eggs to ground nuts. Knead until no longer sticky. Form into ovals about 1 inch by 1/2 inch. Place separated on a slightly buttered cookie sheet. Let stand overnight. The next day, bak

Cream shortening and 3/4 cup honey. Add eggs. Mix sweet potatoes and remaining honey together, then combine with creamed mixture. Blend in sifted dry ingredients. Fold in raisins and pecans. Chill for 30 minutes. Drop by tablespoonful onto a greased cookie sheet. Bake at 375 degrees

Cream 1 cup butter. Add flour and salt and mix until mixture resembles coarse crumbs. Dissolve soda in water and stir into flour mixture. Blend in almond extract. Cover dough and chill thoroughly. Roll out on a lightly floured surface in a rectangular shape about 1/8 inch thick. Spread half of d

Into large bowl, measure flour, butter or margarine, almond extract, 1/4 cup sugar and egg yolk. With hands, knead ingredients until well-blended and mixture holds together. (Mixture will appear dry at first -- of too dry, add about 1 tablespoon of water while kneading.) Preheat oven to 375 degr

Mix syrup, candy bars and vanilla. Cream sugar and butter and add to chococlate. add eggs to milk. Soift flour and baking soda and add 1/3 at a time. Add buttermilk and mix wel. Pour into greased angel food pan and bake at 350 degrees F for 1-1/2 hours.

Heat oven to 350 degrees F. Grease and flour 13 x 9 x 3 pan, 3 8" round pans or 2 9" round pans. Beat all ingredients except fudge frosting in a large bowl on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl constantly. Pour into pan

Toss the chocolate chips and pecans in a tablespoon of the dry cake mix. Beat the remaiong ingredients together for 3 minutes then fold in the chips and pecans. Pour into greased and floured Bundt or tube pan and bake 50 minutes at 350 degrees, or until cake test done.

Boil first 3 ingredients until thick; set aside to cool. Mix together remaining ingredients. Add cooled chocolate; beat with electric mixer 2 minutes on medium speed. Bake in 9 x 13" pan 25 minutes at 350 degrees.

Preheat oven to 350 degrees F. In a medium-size bowl, combine 3/4 cup of the sugar, flour, three tablespoons of the cocoa, baking powder and salt. Blend in milk, melted butter and vanilla; beat until smooth. Spread into an 8 inch square pan. In a small bowl, combine remaining 1/2 cup sugar, brow

Sift flour, cream of tartar, baking soda and salt. Cream butter and vanilla until butter is softened. Add 1 cup sugar gradually, creaming until fluffy. Add beaten eggs in thirds, beating after each addition. Add dry ingredients in fourths to cream mixture. Chill dough 1 hour at least. Greas

Beat brown sugar and butter until creamy, 3 to 5 minutes. Add egg and vanilla. Gradually blend in dry ingredients. Stir in Treasures and nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 375 for 8 to 10 minutes. Let stand 2 minutes before removing from sheets. Makes abou

Put vanilla wafer with a little chocolate icing - yellow or red. Put wafer, then coconut, then yellow or red icing. Put vanilla wafer on top. Then sesame seeds on top of vanilla wafer.

Butter and flour two 9" round cake pans. Combine cake mix, eggs, bourbon, cold water and vegetable oil in large bowl of mixer. Beat for 2 minutes on high speed until very light. Pour into pans. Bake at 350 degrees F for 30 minutes or until tests done. Cool in pans 10 minutes. Remove. Cool comple

Bake cake in a 9x13 pan. While cake is still hot, pour butterscotch topping over cake, poking small holes in cake so that topping can soak in. Cool completely. Crush Butterfinger bars. Reserve 1/2 of one bar and mix the rest into a large carton of Cool Whip along with the pecans. Spread over coo

Stir flour, baking powder, soda, salt and sugar into a mixing bowl. Drop shortening and milk into dry ingredients. Do not dilute the evaporated milk, use full strength. Beat, beat, beat for about 2 minutes on low speed in an electric mixer. Add eggs and melted chocolate. Lastly add vanilla. Beat

Preheat oven to 350 degrees. Grease and flour a 13 x 9 x 2" rectangular baking pan. Beat all ingredients except Caramel Fluff in a large bowl on low speed for 30 seconds, scraping bowl constantly. Neat on high speed for 3 minutes, scraping bowl occasionally. Pour into pan. Bake until a wooden pi

Preheat oven to 350 degrees. Generously grease a 12 c bundt pan. Coat sides with almonds. In a large bowl, beat sugar and butter until light and fluffy. Add eggs, one at a time, mixing well after each egg. Stir in chocolate and almond extract. Combine flour, corn meal, salt and bakin

Preheat oven to 350F. In a small, heavy-bottomed pan, melt chocolate and shortening, stirring over low heat until smooth and melted. Remove from heat and stir in vanilla. In large bowl, combine flour, sugar, baking powder, baking soda and salt. Add chocolate mixture, milk and eggs, beating until

Preheat oven 350 degrees F. Grease and flour 2 - 9 inch layer cake pans. Combine all cake ingredients together in a large bowl. Blend well, then beat at medium speed for 2 minutes. Turn into prepared pans/ Bake for 30 minutes or until cake tests done. Do not underbake. Cool in pans for 10 minute

Preheat oven to 350F. Cream together the butter and sugar in a mixer. Add to the molasses and mix until combined. Add the eggs, then mix in the bananas. Mix in the flour, baking soda, salt and extract until smooth, then fold in the chocolate chips. Place the batter in a buttered and floured 9-in

Cream together margarine and sugar at medium speed until light and fluffy. Add egg substitue, sweetener, and vanilla to creamed mixture and beat at medium speed for 1/2 minute. Stir together flour, baking powder, dry milk, and cocoa to blend. Add 1 cup water to creamed mixture along with flour m

Sift above together 3 times. Put in mixing bowl and make a well in the middle. Put one cup of Miracle Whip Salad Dressing and 3/4 cup of boiling water to which has been added 1 1/2 tsp. of soda and 1 tsp. vanilla into the well you have made in flour. Mix well by hand. Bake in greased and floured

With a small knife remove the hard bit of stem at the tip of each fig. Place the figs in a small saucepan with the rum and water. Bring to a boil over high heat. Cover pan, reduce heat to simmer and continue cooking until figs are tender, about 20 minutes. Set aside. Grease botton and side

Pre-heat oven to 350 degrees F. In a large bowl, combine carrots, sugar & oil. Pour water over the mixture. In a separate bowl, combine the rest of the ingredients. Add to the carrot mixture & mix well. Pour into a non-stick or lightly oiled 8" square pan. Bake for 35 minutes.