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DESSERTS Maxine Canons Pound Cake ½ lb. Butter ½ c. Crisco 3 c. sugar 5 eggs 3 c. cake flour ½ tsp. baking powder ¼ c. milk 1 c. sour cream 1 tsp. vanilla ½ tsp. almond flavoring Cream butter & Crisco. Add sugar; cream until fluffy. Add eggs one at a time, beating well after each. Sift together dry ingredients and add alternately with milk and sour cream to creamed mixture, ending with dry ingredients. Pour into greased and floured tube pan. Bake in a pre-heated oven for 1 ½ hour. (If your oven cooks a little faster, 1 hour and 15 minutes will be enough.) Do not over-bake. (Fill small container with water and place on bottom rack while baking. I use a small corningware skillet.)
Toll Oats Cookies ½ lb. Butter 1 c. granulated sugar 1 c. brown sugar 2 eggs 2 Tbsp. Water 1 tsp. vanilla 1 ½ c. sifted flour 1 tsp. baking soda 3 c. oatmeal 12 oz. Chocolate chips 1 c. chopped nuts Cream butter. Add sugars, eggs, water and vanilla. Sift flour and soda together. Add to creamed mixture and blend thoroughly. Add oatmeal, chocolate pieces and nuts. Drop by tablespoonfuls on a sheet pan. Bake at 350 degrees. Do not overbake!!
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