Instructions
- Bake 18-20 min. at 350° in shallow pan.
Recipe Notes
Mom Helling (Dad’s favorite)
Share this Recipe
Powered byWP Ultimate Recipe
Archives
Brownie Mix
Ingredients
- 4 cups Flour
- 4 tsps Baking Powder
- 4 tsps Salt
- 8 cups Sugar
- 2 1/2 cups Cocoa
- 2 cups Shortening
Instructions
- Mix in large paper bag. Cut in shortening. Store covered in cool place.
- For 8x8" pan: mix 2 c. mix 2 eggs, 1 tsp vanilla, 2/3 cup nuts.
- For 9”x13” pan: mix 3 cups mix, 3 eggs, 1 ½ tsp vanilla, 1 cup nuts.
- Bake at 350° for 20-20 minutes or 6 minutes in microwave oven.
Share this Recipe
Powered byWP Ultimate Recipe
Barbara’s Sugar Cookies
Ingredients
- 1 1/2 cups Flour
- 1/2 tsp Baking Powder
- 1/2 cup Sugar
- 1/2 tsp Soda
- 1/2 tsp Salt
- 1/2 cup Shortening
- 1 Egg
- 1 tsp Vanilla
- 2 tbl Milk
Instructions
- Sift dry ingredients.
- Cut in shortening until resembles corn meal.
- Blend remaining ingredients and add to mixture.
- Roll out to 1/16” thickness.
- Bake at 400° 6-8 minutes. Makes approx. 5 doz. 2 ½” cookies.
Recipe Notes
Barbara Bell, neighbor across street in Deer Trail when I was growing up in the 50’s, 60’s
Share this Recipe
Powered byWP Ultimate Recipe
Chocolate Raspberry Bars
Ingredients
- 1 Cup All-Purpose Flour
- 1/4 Cup Confectioners' sugar
- 1/2 Cup Butter Or Margarine
Filling
- 1/2 Cup seedless raspberry jam
- 4 Oz Cream Cheese softened
- 2 Tablespoons Milk
- 6 Oz vanilla-flavored chips melted
Glaze
- 3/4 Cup Semisweet Chocolate Chips
- 2 Tablespoons Shortening
Instructions
- In a bowl, combine flour and confectioners' sugar; cut in butter until crumbly.
- Press into an ungreased 9-inch square baking pan.
- Bake at 375 for 15-18 minutes or until browned.
- Spread jam over warm crust.
- In a small mixing bowl, beat cream cheese and milk until smooth. Add vanilla chips; beat until smooth.
- Spread carefully over jam layer.
- Cool completely. Chill until set, about 1 hour.
- For glaze, melt chocolate chips and shortening; spread over filling.
- Chill for 10 minutes. Cut into bars; chill another hour. Yield 3 dozen.
Recipe Notes
Exported from MasterCook II
Share this Recipe
Powered byWP Ultimate Recipe
Fig Newtons # 4
Ingredients
- 12 Oz dried figs chopped
- 1/2 Cup Sugar
- 3/4 Cup Water
- 1 Lemon Juiced
- 1/2 Cup Shortening
- 1 Cup Brown Sugar packed
- 2 Eggs
- 1 Teaspoon Vanilla
- 2 1/2 Cups Cups Flour
- 1/4 Teaspoon Soda
- 1/2 Teaspoon Salt
Instructions
- In a saucepan combine figs, sugar, water and lemon juice. Cook and stir over medium heat until mixture is thick and jam like. Cool.
- In a bowl, combine shortening, brown sugar, eggs, and vanilla. Stir in flour, soda and salt.
- Turn dough out onto a heavily floured surface and knead a few times to make a smooth ball. With a floured rolling pin roll dough out to a 14 x 12-inch rectangle.
- Cut dough with a knife into 4 strips, 3 1/2 inches wide and 12 inches long.
- Spoon filling in a mound down the center of each strip. Using a spatula, turn in sides of each strip to enclose the filling. Press edges together and turn strip seam side down.
- With a sharp knife cut each strip into 10 pieces. Place on greased baking sheets and bake at 375 degrees for 10 - 12 minutes, or until fig newtons are puffed and firm to the touch.
- Cool on a rack and store in an airtight container in a cool dry place. Makes 40.
Recipe Notes
Exported from MasterCook II
Share this Recipe
Powered byWP Ultimate Recipe
Silver White Cake
Ingredients
- 2 1/4 cup Flour
- 1 1/2 cup Sugar
- 2 1/4 tsp Baking Powder
- 1 tsp Salt
- 1 1/3 cup Milk
- 2/3 cup Shortening
- 1 tsp Vanilla
- 5 egg whites
Instructions
- Heat oven to 375˚.
- Put all ingredients except egg whites into mixing bowl. Mix 30 seconds on low. Increase speed to high and beat for 2 minutes.
- Add egg whites all at once and continue beating for 2 additional minutes.
- Pour into 9 inch greased/floured pans and bake 35-40 minutes.
Share this Recipe
Powered byWP Ultimate Recipe
Pineapple Upside down Cake
Ingredients
- 1/4 cup Butter Or Margarine
- 2/3 cup packed brown sugar
- 9 slices pineapple in juice drained, from 14-oz can
- 9 maraschino cherries without stems if desired
- 1 1/3 cups Gold Medal® all-purpose flour
- 1 cup Granulated Sugar
- 1/3 cup Shortening
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 3/4 cup Milk
- 1 Egg
Instructions
- Heat oven to 350°F.
- In 9-inch square pan, melt butter in oven.
- Sprinkle brown sugar evenly over melted butter.
- Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
- In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly.
- Beat on high speed 3 minutes, scraping bowl occasionally.
- Pour batter over pineapple and cherries.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
- Immediately place heatproof serving plate upside down over pan; turn plate and pan over.
- Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan.
- Serve warm. Store cake loosely covered.
Share this Recipe
Powered byWP Ultimate Recipe
Italian Cream Cake
Ingredients
- 1/2 cup Shortening
- 1/2 cup Butter
- 1 2/3 cup Sugar
- 6 Eggs separated
- 1 cup Buttermilk
- 3/4 tsp Soda
- 1/2 tsp Salt
- 2 cups Flour
- 3/4 tsp Vanilla
- 2 cups Coconut
- 1 cup Chopped Pecans
- 1/2 cup Maraschino Cherries chopped
- 1/2 tsp cream of tarter
Frosting
- 1/2 cup Butter
- 8 oz Cream Cheese
- 4 cup Powdered Sugar
- 3/4 tsp Vanilla
- 1 cup Pecans Chopped for on top
Instructions
- Cream shortening, butter, sugar until light and fluffy. Add egg yolks one at a time, beating well after each.
- Add buttermilk along with dry ingredients ending with flour.
- Stir in remaining ingredients.
- Beat egg whites with cream of tartar til stiff. Fold in.
- Bake in 3 9” pans or 4 8” pans at 350° for 30-40 minutes until done.
Share this Recipe
Powered byWP Ultimate Recipe
Fridge Bran Muffins
Ingredients
- 4 cup Kelloggs Allbran
- 2 cup Nabisco 100 Bran
- 1 cup Dates Chopped
- 1/2 cup Raisins
- 2 cup Water Boiling
- 1 cup Shortening
- 2 1/2 cup Sugar
- 5 cup Flour
- 1 tsp Salt
- 4 Eggs
- 1 quart Buttermilk
Instructions
- Mix brans dates raisins. Pour boiling water over. After stirring gently set aside to cool while mixing other ingredients. Cream sugar shortening add flour soda salt eggs and buttermilk. Mix well and blend in bran mixture.
- Store unbaked in refrigerator up to 4 weeks.
- Bake at 425 for 20-25 minutes or microwave for 45 seconds to 1 minute.
Share this Recipe
Powered byWP Ultimate Recipe