Caramelize 1/2 cup sugar. Add boiling water. Stir until dissolved. Add butter, milk, salt, and remainder of sugar. Boil to soft ball stage (236 F). Cool to room temperature. Add flavoring. Beat until thick and creamy. Spread on cake. The Household Searchlight from R Cuisine

In a bowl combine flour, sugar, and baking powder. Add milk, butter, egg and vanilla. Beat with an electric mixer on low speed till combined. Beat on medium speed for 1 minute. Pour batter into a greased and floured 8X1 1/2 inch round baking pan. Bake in a 350 oven for 25 to

Preheat oven to 350 degrees F. Drain cherries, saving liquid. Cream butter and sugar together. Alternately add in milk and sifted dry ingredients. Pour into a buttered and floured casserole dish. Top evenly with cherries. Sprinkle sugar on top and cover with saved liqui

Cream sugar and butter. Add egg yolks and beat thoroughly. Sift flour, measure, and sift with baking powder and salt. Add alternately with milk to creamed sugar and butter. Beat thoroughly. Add flavoring. Fold in stiffly beaten egg whites. Pour into well oiled layer cake pa

Butter cream: Combine cream cheese, egg, and sugar in a medium mixing bowl; beat on HI until smooth. Gradually add 2 tbsp of milk, the butter, constarch, and vanilla extract. Add another tbsp. of milk in needed to give smooth consistency. Set aside. Cake: Melt chocolate in t

Cake: Combine cream cheese, 1 egg, and 1/4 c sugar in a medium mixing bowl; beat at high speed until smooth. Gradually add 3 tb milk and the next 3 ingredients, beating well. Set aside. Place chocolate squares in top of a dbl boiler; bring water to a boil. Reduce heat to low

Heat oven to 375. Cream butter flavor crisco, brown sugar, milk, and vanilla in large bowl. Blend until creamy. Blend in egg. Combine flour, salt, and baking soda. Add to creamed mixture, gradually. Stir in chocolate chips and nuts. Drop rounded Tablespoonfuls (about 2 meas

Blend confectioners sugar and butter. Stir in until smooth one of the variations.     strongServings: 1/strong  

Cream butter, gradually add sugar, creaming till light. Add vanilla, then eggs, one at a time beating each time. Sift dry ingredients; stir in. Grease bottom only of 9x5x3 in loaf pan; turn in bater. Bake at 350F for 50 minutes till done. Cool in pan.   &nbs

FOR THE CAKE DOUGH: cream the yeast with 1 tsp of the sugar and 5 tbs of the milk. Sieve 2/3 of the flour into a large mixing bowl, make a well in the center and pour in the yeast; cover with 1/4 in (1/2 cm) layer of flour. Distribute the sugar, flavoring, and melted lukewar

1. Blend flour, salt, and sugar together in a large bowl. Cut butter into 1/2 inch cubes and add to flour mixture. Using a pastry blender or 2 knives, cut butter into dry mixture until it is the consistency of coarse meal. 2. Gradually sprinkle 3 tablespoons water over

Melt margarine in a small saucepan over medium heat; add pecans, and saute 4 minutes or until browned. Drain pecans, reserving margarine; set margarine aside. Combine pecans and 1 tablespoon flour; stir well, and set aside. Combine reserved margarine, corn syrup, and 1/2 cup

Melt 3 tablespoons butter in a 13x9x2 inch baking pan. Stir in pecans, and bake at 350 degrees for 10 minutes. Cool. Cream softened butter in a large mixing bowl; gradually add sugar, beating until light and fluffy and sugar is disolved. Add eggs, one at a time, beating

In heavy saucepan, melt butter. Add half & half, brown sugar and egg yolks, blending with wire whip. Heat and stir until mixture starts to boil. Cook and stir on low heat 5 7 minutes or until frosting has thickened. Add vanilla; cool. Fold in nuts and coconut. Spread bet

In large bowl, combine sweetened condensed milk, pecans, butter and maple; mix well. Stir in remaining ingredients. Pour into ice cream freezer container. Freeze according to manufacturer s directions. Makes 2 quarts. REFRIGERATOR FREEZER METHOD: Omit half & half. Whip w

Crush cookies and mix with softened butter. Pat into 9x13" pan and bake at 325~ for 12 15 minutes. In large bowl, at medium speed, soften ice cream and add dry pudding. Blend a little and add milk. Beat 2 3 minutes and pour into cooled crust. Frost with Cool Whip. Sprin

coat pecans with butter; bake on a baking sheet at 350F. about 5 minutes until toasted. Chop finely; set aside. Beat cream cheese; beat in sugars and vanilla. Stir in pecans. Fold whipped cream into pecans; stir into serving dishes. Garnis with toasted pecan piece

Cream butter with sugar until light. Add eggs one at a time, beating after each addition. Add flour, mixing only until smooth. Turn into 10 inch fluted tube pan. Bake at 325F 1 hour 15 minutes. Cool 30 minutes in pan before turning out on wire rack to cool completely. &n

Cream Butter and add flour gradually. Then add sugar mixed with egg slightly beaten and salt. Scald milk with three ts caramel syrup and add gradually to mixture. Cook fifteen minutes in a double boiler, stirring constantly until mixture thickens, and afterwards occasionally

In bowl, beat eggs lightly. Stir in brown sugar, corn syrup, butter, flour, vanilla and salt until blended. Stir in currants or raisins. Pour in pie shell. Bake in 400F for 5 minutes. Remove heat to 250F. Bake for about 30 minutes longer or till centre is just firm to the to

Preheat oven to 350F. Cream butter and sugar. Blend in flour. Turn dough into ungreased 9" square pan and pat down. Bake 5 minutes. Whisk all filling ingredients together until blended. Pour over base. Continue to bake 25 30 minutes or just until filling is se

Stir all ingredients to gether but raisins in a bowl and mix well. add raisins Fill tart shells and bake in the bottom third of your oven for 12 minutes at 450 F.     strongServings: 6/strong  

1. Cut each of the breads twice lenghtwise so each is in three pieces. 2. Spread one half of the firts filling on each bread. 3. Put on top breadslice and add the second filling; about three quarters of it. 4. Put last bread slice on top and spread rest of the filling o

Cream butter in small mixing bowl; add cocoa and sugar alternately with milk. Beat until mixture is spraeding consistency. Blend in vanilla.     strongServings: 1/strong  

cream butter and shortening with electric mixer. add vanilla. gradually add sugar, one cup at a time, beating well on meduim speed. scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. add milk and beat at medium speed until light a

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 pe

Combine cracker crumbs and butter. Press 2/3 into bottom of 9 x 13 pan. Combine puddings and prepare using only 2 cups of milk. Blend in the softened vanilla ice cream. Beat until smooth. Pour over crumb mixture. Freeze until partly firm. Remove and cover with Cool Whip. Cru

Cream butter; gradually beat in 2 1/2 c. sugar. Add egg yolks, one at a time, beating well after each addition. Combine flour and baking soda; add to creamed mixture alternately with cour cream, beginning and ending with flour mixture. Stir in flavorings. Beat egg whites, at

Dissolve rennet tablets in water (swirl the bowl until dissolved), set aside. Combine cream, milk, sugar, and vanilla in saucepan and heat stirring constantly to 110 degrees. Pour into the ice cream freezer machine, then add the rennet tablet solution and operate the churn f

Cakes: Butter 32 mini muffin cups (1 3/4" in diameter) or line with tiny paper bake cups. Preheat oven to 375øF. Sift together flour and baking powder. Set aside. In a small bowl, whisk eggs well. Set aside. In a small mixing bowl, cream 1/2 cup butter at medium

Sprinkle the yeast over warm water. Heat milk, sugar, salt and the 1/2 cup butter together until sugar is dissolved and butter melted. Cool to lukewarm. Add dissolved yeast. Place the flour blended with lemon rind in large mixing bowl; form a well in the center. Add yeast mi

* NOTE: To plump currants, cover with boiling water in a small cup and let stand for 10 minutes. Drain, Preheat the oven to Moderate (350F). Grease a 10 inch tube pan. Line the bottom with waxed paper. Grease and dust with flour, tapping out the excess. Stir to

In sauce pan melt butter & cocoa. Blend in water. Add flour, sugar, bs, buttermilk, vanilla and blend with elect mixer for 2 min. Add eggs and blend. Pour into greased 8" pan bake at 350 25 min. FROSTING: Over double boiler mix and melt butter/cocoa/buttermilk till

Preheat oven to 350 degrees. Generously grease two 9" cake pans; set aside. Sift flour, baking soda, cinnamon and salt together; set aside. In a large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla; mix well. Add flour mixture, pineapple, carrots and walnuts; s

Preheat oven to 350F. Combine first 5 ingredients in mixing bowl and beat together with electric mixer. Combine remaining ingredients except the hazelnuts in another bowl. Sprinkle into the wet mixture a bit at a time and beat in with the mixer until velvety smooth.&20;Ligh

PREHEAT OVEN TO 350 DEG F. LIGHTLY GREASE A 9" X 13" PAN. MIX FLOUR, SUGARS, 1 ts SPOON CINNAMON, SALT AND GINGER. STIR IN OIL UNTIL MIXTURE IS CRUMBLY AND EVENLY MOISTENED. FOR CAKE TOPPING, PUT 3/4 CUP FLOUR MIXTURE INTO A SMALL BOWL. STIR IN NUTS AND REMAINING C

CLOVES, SALT AND BAKING SODA. CUT IN BUTTER UNTIL MIXTURE IS CRUMBLY. SAVE ONE CUP OF THE MIXTURE FOR TOPPING. STIR IN BUTTERMILK, MIXING UNTIL WELL COMBINED. ADD RAISINS OR NUTS IF DESIRED. POUR INTO GREASED PAN ( 9" X 13" ) AND SPRINKLE WITH TOPPING. BAKE AT 325 DEG

In saucepan, combine sugar and nonsweetened cocoa; add milk and heat. Stir until sugar dissolves. Cool. Beat smooth buttermilk and vanilla. Combine with chocolate milk. Chill and stir freeze. Note: This recipe is for a 1 quart machine. Double or triple ingredients if ne

Grease and flour a 10 inch bundt pan or two 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Put the uncracked eggs in a bowl, and pour hot tap water over them. Let stand for several minutes to warm the eggs gently. Combine the flour, baking soda, baking powder and salt, and sift

FOR SAUCE: Puree berries with sugar, Grand Marnier and lemon juice in blender. Strain sauce through fine sieve to remove seeds. (Can be prepared 1 day ahead. Cover and refrigerate.) FOR CAKE: Position rack in center of oven and preheat to 350 F. Butter 6 to 8 cup glass