3/4 cups butter 1 cup confectioners sugar 1 cup granulated sugar 1 cup oil 2 beaten eggs 1 teaspoon vanilla 4 cups plain flour 1 teasp. baking soda 1 teasp. of cream of tarter Cream butter, oil and sugars. Add Read More …
3/4 cups butter 1 cup confectioners sugar 1 cup granulated sugar 1 cup oil 2 beaten eggs 1 teaspoon vanilla 4 cups plain flour 1 teasp. baking soda 1 teasp. of cream of tarter Cream butter, oil and sugars. Add Read More …
This is the best southern sweet tea I have even had. BE WARNED: It is very sweet, cut back on the sugar if you need to. The baking soda takes the bitterness away from the tea. 6 tea bags; regular Read More …
An easy to make sugar-free version of the classic drink. Use frozen lemon juice for that fresh squeezed taste and Equal for sweetness, and save 81% of the calories from the traditional recipe. 1 cup 100% pure lemon juice from Read More …
Using frozen pre-peeled and precooked pearl onions makes preparation of this favorite Thanksgiving vegetable easier. The onions are glazed rather than creamed to appeal to lighter contemporary tastes. 2 tablespoons unsalted butter 1 package (16 ounces) frozen small whole onions, Read More …
8 carrots, peeled & thinly sliced 1 cup golden raisins 1 cup honey 1/2 cup light brown sugar 1/2 cup butter, melted 1/4 teaspoon ground ginger 1/4 teaspoon cinnamon In a medium saucepan; cover carrots with water. Bring to a Read More …
Sweet but crisp is the key to these tortillas, filled with apple pie filling and enhanced with sugar-cinnamon topping before heating until warmed through and crunchy. 1/2 cup granulated sugar 2 tsp. ground cinnamon Vegetable oil, as needed 24 8″ Read More …
Yield: 100 Portions (8 pans) Each Portion: 2 cookies Temperature: 400° F Oven Pan Size: 18 x 26 inch sheet pan Ingredients Weights Measure Eggs, whole 1 lb 1-7/8 cups (10 eggs) Shortening 1 lb 8 oz 3-1/3 cups Water Read More …
Servings: 2-1/4 Quarts (1-1/8 Quarts Per Sheet Cake) 2 quart (3 lb) sugar, brown 3/4 cup (6 oz) butter or margarine 2 cups water 7 tablespoon (2 oz) milk, nonfat, dry 2-1/2 quart (2-1/2 lb) sugar, powdered, sifted 2 tablespoon Read More …
1 batch frosts two full sheet cakes or six 9-inch (2 layer) cakes or 6 9×13 cakes: Spread about 1+3/4 cups (1 lb) frosting on each cake. OR 13 dozen cupcakes thinly, spread about 1 tablespoon frosting on each cupcake; Read More …
Servings: 1-1/2 gal Strong Tea Portions: 2-8 oz Glasses (5 oz tea and 3 oz crushed iced) Each 24 oz jr Tea, Instant, with Lemon and Sugar, on dispenser (varaible) water, cold Follow manufacturer’s directions for preparation and dispensing of Read More …
Serves: 100 dozen 12 lb. Shortening 11 quarts Sugar 72 eggs, well beaten 1 quart Milk 24 quarts Flour 2 cups and 1 tablespoon baking powder 1 cup salt 1 cup vanilla Cream shortening and sugar until light, using medium Read More …
1 1/2 pounds sugar snap peas, trimmed 2 tablespoons unsalted butter 2 tablespoons finely shredded fresh mint leaves, divided In a kettle of salted boiling water cook the snap peas for 1 to 3 minutes, or until they are crisp-tender, Read More …
15 ml butter 1 tbsp 250 g sugar snap peas, trimmed 8 oz salt 60 ml vegetable stock or chicken broth 1/4 cup 30 ml fresh mint, finely chopped 2 tbsp 2 ml lime zest, finely grated 1/2 tsp 15 Read More …
Using frozen pre-peeled and precooked pearl onions makes preparation of this favorite Thanksgiving vegetable easier. The onions are glazed rather than creamed to appeal to lighter contemporary tastes. 2 tablespoons unsalted butter 1 package (16 ounces) frozen small whole onions, Read More …
8 carrots, peeled & thinly sliced 1 cup golden raisins 1 cup honey 1/2 cup light brown sugar 1/2 cup butter, melted 1/4 teaspoon ground ginger 1/4 teaspoon cinnamon In a medium saucepan; cover carrots with water. Bring to a Read More …
1 cup bran flakes 1 cup milk 1/4 cup vegetable oil 1 large egg 1 1/4 cups all-purpose flour 1/4 cup packed brown sugar 3 teaspoons baking powder 1/4 teaspoon salt In a bowl, mix together bran and milk. Beat Read More …
This sugar recipe can be used for sprinkling on fruits, added to iced tea or lemonade, or even sprinkled on cakes and cookies. 6 limes 2 and 1/4 cups sugar Remove zest from limes in thin strips using a vegetable Read More …
15 ml butter 1 tbsp 250 g sugar snap peas, trimmed 8 oz salt 60 ml vegetable stock or chicken broth 1/4 cup 30 ml fresh mint, finely chopped 2 tbsp 2 ml lime zest, finely grated 1/2 tsp 15 Read More …
Dry Ingredients: 1 cup whole-wheat pastry flour 1 cup unbleached all-purpose flour 1/4 cup soy flour 1 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda Wet ingredients: 1/2 cup white grape juice concentrate, thawed 1/2 cup apple juice Read More …
Dry Ingredients: 1 cup whole-wheat pastry flour 1 cup unbleached all-purpose flour 1/4 cup cocoa powder or carob powder 1 teaspoon baking soda 1 teaspoon salt Wet Ingredients: 1 cup soymilk or 7/8 cup rice milk 3/4 cup pure maple Read More …
Using frozen pre-peeled and precooked pearl onions makes preparation of this favorite Thanksgiving vegetable easier. The onions are glazed rather than creamed to appeal to lighter contemporary tastes. 2 tablespoons unsalted butter 1 package (16 ounces) frozen small whole onions, Read More …
8 carrots, peeled & thinly sliced 1 cup golden raisins 1 cup honey 1/2 cup light brown sugar 1/2 cup butter, melted 1/4 teaspoon ground ginger 1/4 teaspoon cinnamon In a medium saucepan; cover carrots with water. Bring to a Read More …
5 cup Sifted all purpose flour 2 cup Sugar 1 teaspoon Salt 3 tablespoon Butter OR oil 1 package Active dry yeast 1 cup Warm water (105 – 1150F) 1 Egg, slightly beaten 1/2 cup Melted butter 2 teaspoon Ground Read More …
Yield: 4-1/2 cups Ingredients Weights Measure Cinnamon, ground 1 ounce 1/4 cup Sugar, brown, packed 1 lb 9 ounces 3-1/4 cups Combine cinnamon and brown sugar. NOTE: In Step 1, 1 lb 8 ounces (3-1/4 cups) granulated sugar may be Read More …
1 1/2 pounds sugar snap peas, trimmed 2 tablespoons unsalted butter 2 tablespoons finely shredded fresh mint leaves, divided In a kettle of salted boiling water cook the snap peas for 1 to 3 minutes, or until they are crisp-tender, Read More …