Prepare pastry according to package directions. Line small tart pans* (2 1/2 inches in diameter and 3/4 inch deep) with pastry. Place on baking sheet. Finely chop raisins and walnuts. Combine with brown sugar, butter, orange juice, egg and half and half. Bake on lower rack at 425F about 20 minutes or until pastry is […]

Sift flour, baking powder and salt three times. In another bowl, cream until fluffy the butter and 2/3 cup of sugar. Add egg yolks; beat until light. Combine cherry juice and enough milk to make 7/8 cup liquid. Add alternately to creamed mixture the flour mixture and liquid ending with flour. Mix well. Stir in […]

Cream sugar and shortening. Add eggs; beat well. Add molasses. Dissolve soda in hot coffee; add to creamed mixture. Add all remaining dry ingredients and nuts; drop by spoonfuls on greased cookie sheet. Bake 10 to 15 minutes at 350 degrees.

Calories per serving: Number of Servings: 12 Fat grams per serving: : Approx. Cook Time: 0:45 Cholesterol per serving: Marks: E *DIRECTIONS* Preheat oven to 350 degrees. In a large bowl, mix all ingredients at low until dry ingredients are moistened and then at medium until smooth. Pour batter into 2 well-greased, 8-inch round layer […]

Blend and sift dry ingredients Combine pineapple, egg and oil and add to dry mixture. Fold in cheese and walnuts. Pour into greased loaf pan and let sit 10 min. Bake in 350 oven 45 – 50 min. or until tooth pick comes out clean when tested with it.

Beat eggs slightly, add sugar, oil & applesauce & beat thoroughly. Add dry ingredients & blend until just combined. Stir in raisins. Spoon into prepared pans & sprinkle with brown sugar. Bake at 375F for 15-20 mins. Makes 18-24 good size muffins.

Heat oven to 350 degrees. In large bowl, combine sugar and butter. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add eggs; continue beating until well mixed (1 to 2 minutes). Add light sour cream, grated orange peel and orange extract. Continue beating; scraping bowl often, until creamy (about 1 […]

Cream the butter and sugar. Add the pumpkin and beat until light and fluffy. Add the eggs one at a time, beating well after each addition. Combine the dry ingredients and slowly add to the creamed mixture. Add the vanilla and beat well. Pour into 2 greased and floured bundt or tube pans and bake […]

Combine all ingredients well. Place in tight container, store in cool dry place up to 3 months.