Crumble shortening into sugar and flour. Reserve 3/4 c of the mixture for topping. To the remaining dry ingredients add shortening, milk and egg. Mix well and place in deep, 8" square baking dish.Cover with the 3/4 c reserved crumbs. Bake at 350 degrees for 40 minutes or

Chop nuts very finely in food grinder or food processor (a salad shooter works great, put through twice.) Should have 1 cup of ground nuts. Cookies should also be chopped very finely. Combine crumbs, chopped nuts and sugar, and mix thoroughly; drizzle with melted butter and

Mix ingredients until thoroughly blended.Press into a 9" pie pan.Bake @ 375 degrees for 8 minutes.     strongServings: 6/strong  

Contributed to the echo by: Pat Knox Crumb Topping Mix all ingredients together of topping with fork until fine crumbles. Put on top of fruit and bake at 350 degrees for 25 to 30 minutes.     strongServings: 4/strong  

In an electric mixer, cream together butter and sugar until light and fluffy. Add egg and salt and beat until combined. Stir together flour and almonds and add to butter mixture. Slowly mix just until flour is evenly moistened. Do not let it form a ball. Remove dough from b

Preheat the oven to 350 Degrees F. In a 10 X 6 X 2 inch baking dish, combine the first 6 ingredients. Cream the butter with the four and brown sugar, then stir in the oats. Sprinkle over the rhubarb. Bake in a moderate oven, 350 Degrees F., for 40 minutes or until the rhubar

Cream Crisco & sugar together. Add eggs one at a time. Add flour & vanilla. Bake at 325 degrees approximately 1 hour 20 minutes or longer in tube pan. Cool in pan at least 10 minutes. NOTE: You must use CRISCO. Nothing else makes the top crunchy. The middle of the ca

In a 2 quart saucepan, combine corn syrup and brown sugar,. Cook and stir till mixture comes to a full boil. Stir in peanut butter. Remove from heat. Stir in cereal, chocolate pieces and vanilla. Stir in cereal, chocolate pieces and vanilla. Press into an ungreased 9x9x2 inc

Preheat oven to 375 degrees. In a small bowl, combine flourm baking soda, and salt. Set aside. In a large bowl, combine brown sugar, sugar and butter; beat until creamy. Add eggs and vanilla and mix gently. Gradually add the flour mixture; beat in peanut butter and milk. Sti

In large bowl combine pumkin, evaporated milk, eggs and egg whites: beat until blended and smooth. Mix in sugar, cinnamon, allspice, ginger and salt, blending well. Stir in crumbs. Spray high sided 9 inch pie plate with nonstick cooking spray. Pour pie filling into pie plate

These titbits are good with strong coffee to round off a meal. Simmer 500 g peeled chestnuts in water for 20 minutes or until soft. Do not stir in case the chestnuts break up. When they are cooked, remove them gently from the water to a colander, using a slotted spoon.

Mix eggs, flour, 1 tablespoon powdered sugar, salt and rum till smooth. Let the batter rest for 1 hour. Heat butter and oil in a frying pan. When frying temperature is reached, turn heat to low. Dip cherries into the batter and stand them up in the butter and oil. Turn them

Measure the four onto a bread board. make a well in the center and add the egg, water and salt. Knead with your hands until a firm dough is formed. Roll the dough into a rectangle 1/2 inch thick. Cut into strips 1 x 1/2 inches and roll into cylinders with the palm of your ha

One of the joys of making a kitchen garden is getting to grow and taste new and unusual varieties of vegetables. Unfamiliar vegetables are like unfamiliar people. They take time to get to know. Lack of understanding can lead to mistakes takes. So I put most of my energy

Rinse currants in hot water, drain and dry on a paper towel. Cream butter until fluffy, add sugar and spice and cream thoroughly. Beat egg yolks until thick and creamy; add tb butter mixture and blend well. Add one half of the flour and mix until smooth; add remainder of flo

roll out the pastry to a rectangle 14X18 (45X35cm) and brush with the fat. FOR THE FILLING: mix together the filling ingredients and distribute evenly over the pastry. Starting from the shorter side, roll up like a swiss roll. Then use a sharp knofe to cut off slices about 1

Rinse Currents in hot water, drain and dry on a towel. Cream butter until fluffy, add sugar and spice and cream thoroughly. Beat egg yolks until thick and creamy; add to butter mixture and blend well. Add one half of the flour and mix until smooth; add remainder of flou

Heat oven to 350F. Mix together the mango chutney, turmeric & curry powder. Mix in the almonds, ensuring that they become well coated. Spread them on a non stick baking sheet. Bake for 10 minutes. Spread them no plates to cool. Store almonds in covered con

Cut the honeydew melon in half and remove the seeds. Slice into eighths and remove the rind. Cut the melon into small, bite size chunks. Using a stainless steel knife, remove the top and bottom of the pineapple, then stand it upright and cut away the outer rind. Cut the pine

Add the bread to the milk. Beat the eggs slightly, add the sugar and salt and mix thoroughly. Gradually stir in the scalded milk that has been mixed with the vanilla, nutmeg and butter. Pour into a greased 1 1/2 Qt. baking dish, set in a pan of warm water; Bake in a 350 deg

Beat the eggs with the sugar and vanilla until froth and lemon colored. Add the lemon zest and continue beating. Add the milk, whisking all the while. Boil the second half cup of sugar with the water to make caramel and pour into custard cups. Add

Blend sugar, flour, and salt in a heavy saucepan. Stir in the milk. Bring to boiling; stir and cook 1 to 2 minutes. Add a small amount of the hot mixture to egg yolks, stirring constantly. Blend into mixture in saucepan. Cook 1 minute. Remove from heat and cool immediately by b

Heat 2 cups EDENSOY, honey and vanilla (if using) in a saucepan. Add dissolved kudzu and cook until mixture thickens. Great as a dessert filling, with fruit, or as a quick pudding. Variation: Add 2 teaspoons of finely grated lemon zest and mix in well. Cooking Time: 5 m

Combine ingredients;pour into 9" pastry lined pan or pie plate. Bake @ 400 degrees 10 minutes.Then bake @ 300 degrees 50 to 60 minutes.Cool.Top with whipped cream.     strongServings: 6/strong  

Bring milk to boil with cinnamon in sauce pan. Meanwhile, whisk egg yolks with sugar in bowl. Gradually whisk in hot milk. Return to sauce pan and cook over medium heat, stirring constantly, just until mixture coats back of spoon. ***DO NOT BOIL*** Strain, stir in vanilla. R

MIX ALL THE PASTRY INGREDIENTS together in a bowl or food processor until well mixed. Roll the pastry into a ball, wrap it with plastic wrap, and refrigerate for at least 30 minutes. Preheat the oven to 375F. Roll out the pastry to about 1/8 inch thick and press into 6 small

Make syrup of 3 cups sugar and 1 cup of water. When syrup is medium thick, add syrup to the grated coconut. Cool. Beat the yolks and add to coconut mixture. Beat whites until stiff and fold into mixture. Mix one cup sugar and 1/3 cup of water, cook until thickened in a sauce

* Select Packages of Jell O in complimentary colors and flavors. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ CRUST: Preheat oven to 375 degrees F. Combine vanilla wafer crumbs, sugar, and pecans. Cut in butter. Press into 9 X 13 inch pan. Bake

Cream butter and sugar until fluffy. Beat in eggs and vanilla, mix well. Mix salt and 3/ cups flour together. Spread 3/4 of the batter in a greased 11x17 jelly roll pan. Spread with jam, sprinkle nuts over all. Combine remaining / cup of dough and crumble. Sprinkle over the

Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve and drain. In a large mixing bowl, combine the butter, sugar, and the egg yolks. Beat until foamy, then add the cornstarch, milk, rum, cheese, lemon rind and raisins blending well. Beat the egg whit

In medium bowl, combine flour, baking powder, cinnamon and nutmeg. In large mixer bowl, cream butter, granulated sugar and brown sugar. Add eggs, 1 at a time, beating well after each addition. Gradually beat in dry ingredients alternately with water; stir in 1 1/4 c morsels. br

OVER LOW HEAT, MELT PEANUT BUTTER CHIPS, 1 CUP OF CONDENSED MILK, AND 2 TABLESPOONS BUTTER. STIR OCASSIONALLY AND WHEN COMPLETELY MELTED REMOVE FROM HEAT. STIR IN PEANUTS. POUR INTO A WAXED PAPER LINED 8 INCH SQUARE PAN. IN A SAUCE PAN, MELT CHOCOLATE CHIPS WITH REMAINING CO

Cut shortening into flour and sugar (which has been mixed) until lumpy and well mixed. Add tablespoons of water, one by one, and mix (2 3 tablespoons total). Flour board and rolling pin. Roll out dough. Makes one pie crust. Recipe By : Richard Calhoun  

White part: Sift 1/2 cup cake flour and 1/2 cup powdered sugar together three times. Beat egg whites till frothy; add cream of tartar, vanilla, and salt. Beat till soft peaks form. Gradually beat in 1/2 cup granulated sugar. Sift a fourth of the flour mixture at a time over

Mix in order given. Roll out 1/4 inch thick, cut with cookie cutter and press into cupcake tins. Put 1 tsp. of raspberry jam into each. Bake at 350 F until light brown. When cool ice with butter icing.     strongServings: 12/strong  

Soften gelatin in small saucepan with 3/4 cup water. Stir egg yolks into sugar. Add to gelatin mixture with lime juice; rum and rinds and cook over med. heat. stirring constantly until mixture thickens and bubbles. Cool. Beat cheese in large bowl until light and fluffy. Slow

Put water in a pan. Sprinkle gelatin on top; let stand at least 5 minutes. Beat egg yolks and sugar together until pale and fluffy. Add lime and lemon rind; mix to blend. Cook gelatin mixture over low heat until dissolved. Add egg yolk mixture; cook gently, stirring constant

Combine pumpkin, sugar, salt, cinnamon and nutmeg. Blend in eggs, milk, cream and vanilla. Pour into pie shells and bake at 400F for 50 minutes, or until firm. Cool on a rack. Garnish with whipped cream and chopped walnuts. Source: The Harrowsmith Cookbook Volume Three

Combine pumpkin, sugar, salt, cinnamon and nutmeg. Blend in eggs, milk, cream and vanilla. Pour into pie shells and bake at 400F for 50 minutes, or until firm. Cool on a rack. Garnish with whipped cream and chopped walnuts. Source: The Harrowsmith Cookbook Volume Three

1.Make a yeastdough out of flour, 1 sugar, salt, yeast, milk, egg and oil. 2. Let rise and then roll out, 2 3 cm thick and cut with a round cutter into 5 cm diameter circles, let rise again. 3. Fill ech circle with one prune ,pinch good on edges. 3. Heat butter and sugar in a