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Essie's Cobbler
Golden cake-like topping rises to the top during baking; fruit and juice go to the bottom.
Serve warm with big pitcher of cream.
1
1
1
2
1
1
/4 cup soft butter
/2 cup sugar
cup sifted Gold Medal Flour
teaspoons baking powder.
/4 teaspoon salt
/2 cup milk
Drained raspberries, blueberries or sliced peaches from No. 2 can
1
/4 to 1/2 cup sugar (depending on fruit)
cup fruit juice
1
HEAT oven to 375°F. CREAM butter, sugar until light and fluffy. SIFT together
flour, baking powder, salt and ADD to creamed mixture alternately with milk.
BEAT until smooth. POUR in greased 10x5x3 loaf pan, or greased 1 1/2 quart
casserole. SPOON drained fruit over batter. SPRINKLE with sugar, juice. BAKE
45 to 50 minutes. SERVE with cream, whipped cream or whipped ice cream.
From Cookies:
Chocolate Crinkles
1
4
2
4
2
1
2
2
1
/2 cup corn oil
squares (4 ounces) unsweetened chocolate, melted
cups sugar
eggs
teaspoons vanilla
/2 teaspoon salt
cups flour, sifted
teaspoons baking powder
cup confectioners' sugar
MIX oil, chocolate, sugar. BLEND in 1 egg at a time until well mixed. ADD vanilla.
STIR in salt, flour, baking powder. CHILL several hours or overnight. HEAT oven
to 350°F. DROP teaspoonful of dough into confectioners' sugar. ROLL around
and SHAPE into a ball. PLACE about 2-inches apart on greased baking sheet.
BAKE 10 to 12 minutes. Makes about 50 of another one of Caj's favorite cookies.
Oh my, yes, it certainly does.
Oatmeal Cookies
3
1
1
1
1
1
/4 cup shortening
cup brown sugar, packed
/2 cup sugar
egg
/4 cup water
teaspoon vanilla
MIX until creamy.
ADD:
1
cup flour
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