PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. SIFT TOGETHER FLOUR, AND SUGAR, CINNAMON, CLOVES AND GINGER, SET ASIDE FOR USE IN STEP 4. 2. CREAM SUGAR, SYRUP, SHORTENING, SALT, EGGS, AND VANILLA AT LOW SPEED 5 MINUTES OR UNTIL LIGHT AND FLUFFY. 3. RECONSTITUTE MILK; ADD SODA; THEN ADD TO CREAMED […]

TO DUST THE COOKIES 1/4 c Sugar USING A GRATER, grate lemon peels, removing only the yellow part. Place the grated peel in a mixing bowl. Squeeze the lemon juice and set aside in a small bowl. Combine the butter, vanilla, sugar and salt in an electric mixer fitted with a paddle, if you have […]

Preheat oven to 350~. Place butter, flour, sugar, cream and milk in a small pan and heat slowly until butter is melted. Stir in almonds. Grease and flour large baking sheet. Spoon 5 well spaced teaspoons of mixture onto sheet. Bake 8-9 minutes. Cool 1 minute and transfer top side down to paper towels. Repeat […]

In large bowl of mixer, beat margarine and sugars until well blended. Add egg and beat until light and fluffy. Beat in orange juice and vanilla. Stir together flour, salt and baking soda. Stir into butter mixture. Stir in grated orange peel and chopped pecans. If necessary, chill briefly until easy to handle. On waxed […]

In 13x9x2 inch baking pan, combine cornflake crumbs, butter and sugar. Press down firmly with back of spoon. Sprinkle coconut, marshmallows, and cherries evenly over crumb crust. Pour swetened condensed milk over all evenly. Bake at 350~ for about 25 minutes. Cool completely before cutting into squares. Store in tin box between layers of wax […]

HEAT OVEN TO 375F. MIX SUGAR, SHORTENING, VANILLA AND EGGS. STIR IN REMAINING INGREDIENTS EXCEPT RAISINS. STIR IN RAISINS. DROP DOUGH BY ROUNDED TEASPOONFULS ABOUT 1-INCH APART ONTO UNGREASED COOKIE SHEET. BAKE 8 TO 10 MINUTES OR UNTIL LIGHT BROWN. COOL SLIGHTLY; REMOVE FROM COOKIE SHEET. MAKES ABOUT 4 DOZEN COOKIES; 75 CALORIES PER COOKIE. […]

Sift together flour, baking powder and salt; set aside. Melt butter. Add sugar and beat until well mixed. Let cool slightly. Add eggs one at a time, beating well after each addition. Stir in dry ingredients, followed by vanilla. STir in nuts and carob chips. Turn into lightly oiled 9 x 13-inch pan. Bake at […]

BOTTOM LAYER: Combine flour, baking powder and salt. Cut in butter or margarine until mixture is crumbly. Beat egg yolk and milk together with a fork. Stir into crumbs. Press evenly onto bottom of a lightly greased 8 inch pan (square). MIDDLE LAYER: Combine crushed pineapple and its juice and cornstarch in a saucepan. Mix […]

Boil the Karo syrup for 2 minutes, and then add the sugar, butter, and salt. Stir until sugar and shortening are melted, then cool. When cool, add remaining ingredients (except flour). Add flour in increments until dough is very stiff. Chill thoroughly (can even be frozen). Roll chilled dough into rolls about the width of […]

Press about 1/2 cup dough at a time into smooth 5″ circle, crimp edges as for pie crust. Using sharp knife, score each circle into 6 wedges. Brush with beaten egg white; decorate with sliced almonds. Bake 20-25 minutes. Drizzle cooled shortbreads with plain Royal Icing.