Cream butter and sugar until light. Add flour and salt. Chill slightly and roll 1/8″ thick between wax paper sheets. Roll only a small amount of dough at a time. Using a 2 1/2″ cookie cutter, cut cookies. Cut center out of half of cookies (I use my thimble to cut centers). Bake all cookies […]

Beat butter and sugar until light and fluffy. Blend in preserves, milk and eggs. Add combined dry ingredients, mixing just until moistened. Stir in nuts. Spoon into greased and floured medium-sized muffin pans, filling each cup 2/3 full. Bake at 350 degrees for 25 – 30 minutes or until lightly browned. Rhapsody of Recipes (Chattanooga […]

FROSTING AND FILLING 1 c Milk 1/4 c Flour 1 ds Salt 1/2 c Shortening 1 Stick margarine 1 ts Vanilla Fresh grated coconut Cream shortening and sugar; add eggs and beat well. Sift three times the flour, salt and cocoa. Combine buttermilk, vanilla and red food coloring. Alternate adding this to creamed mixture with […]

Combine eggs and milk; add flour and corn meal. Sift baking powder, salt and sugar; add to corn meal mixture. grease muffin pan with fat; pour in batter. Bake at 350 degrees for 25 to 30 minutes.

To make mix, combine all ingredients in plastic bag except lemon zest. Add zest and shake bag well. Seal and set aside until needed. To make 1 loaf: sprinkle yeast over warm water and let foam for 5 minutes. Place 2 cups of well sahken mix into a large bowl with the milk, butter and […]

Beat the eggs. In a pyrex pie plate put the butter and put in a 400 oven for 3-5 minutes to melt the butter. To the beaten eggs add the flour,salt and milk. Take the plate out of the oven and add the egg mixture to the hot plate Return to oven and bake 25 […]

-FROSTING – 6 tb Butter Or Margarine; -Softened 2 2/3 c Confectioners Sugar 1/3 c Milk 1 ts Vanilla Extract Cream the butter in a small mixing bowl. Blend in the cocoa and confectioners sugar, alternately with the milk, and continue to beat until a spreading consistency is reached. Additional milk may be needed. Blend […]

Preheat oven to 350~F. Cream butter and gradually add the light brown sugar and sugar. Blend in flour and 1/4 ts salt; mix well. Reserve 1 cup of this mixture for topping. Combine buttermilk, baking soda, 1/8 ts salt, egg and vanilla. Stir into remaining butter-sugar mix. Fold in 2 finely chopped Heath bars. Turn […]

Mix pudding and pie filling with milk for 1 minute on low speed. Add slightly softened ice cream. Mix and pour into pie shell. Top with Cool Whip. Refrigerae for approximately 4 hours before serving. Shaved chocolate sprinkled on top is a nice touch.

-APRICOT FILLING #1 – 8 oz Dried appricots 1 1/2 c ;Water 1/2 c Sugar 1 tb Cornstarch -APRICOT FILLING #2 – 1/2 c Apricot preserves 1/2 c Coconut 1/2 c Chopped pecans or walnuts —-POPPYSEED FILLING—- 2 c Milk; scalded 1 lb Ground poppyseeds 1 1/2 c Sugar Nut Filling: with a fork, beat […]