Ingredient list
2 cups flour
1 1/4 cups sugar
2 tsp soda
2 tsp cinnamon
1 and a 1/2 cups shredded carrots
1 and a 1/2 cups shredded apples
3/4 cups coconut
1/2 cup dates or raisins
1/2 cup nuts
3 eggs
1 cup oil
1/2 tsp salt
1 tsp vanilla
Instructions
Combine dry ingredients. Add rest of ingredients and mix. Bake at 375 degrees in muffin tins for 18 minutes or more.
Ingredient list
1 cup butter, softened
2 cups sugar
3 eggs
2 tsp. grated lemon peel
1 tsp. vanilla
3 1/2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 cups sour cream (16oz.)
Frosting:
3 Tbs. butter, softened
2 1/4 cups confectioner’s sugar
2 Tbs. lemon juice
3/4 tsp. vanilla
1/4 tsp. grated lemon peel
1-2 Tbs. milk
Instructions
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be thick).
Fill cupcake papers with 1/4 cup of batter.
Bake at 350 degrees for 25-30 minutes.
Frosting:
Cream butter and confectioners sugar in a small mixing bowl until light and fluffy. Add lemon juice, vanilla, lemon peel and milk; beat until smooth.
Ingredient list
1/2 pound butter
1 1/2 cup white sugar
2 cups all purpose flour
5 eggs
1 teaspoon vanilla
Instructions
Cream butter and sugar well. Add eggs one at a time beating after each egg. Add flour in three parts beating after each addition til mixed well.
Bake 350 for 1 hour
Ingredient list
2 c. sifted flour
3 tsp. baking powder
1 tsp. salt
1/4 c. shortening
3/4 c. milk
Instructions
Heat oven 450 degrees. Sift dry ingredients together. Cut in shortening finely. Stir in milk. Round up on a lightly floured board. Knead lightly. Roll or pat out about 1/2″ thick. Cut out. Place on un-greased baking sheet, bake 10-12 minutes until golden brown. FOR SOUTHERN: Substitute buttermilk for regular milk but use only 2 tsp. baking powder and add 1/4 tsp soda. Also add 2 more T. of shortening to recipe. Roll out to 1/4″ thick and proceed.
FOR CORNMEAL BISCUITS: Substitute 1/2 c. cornmeal for 1/2 c. flour and roll out 1/2″ thick. Cut out in diamond shapes with knife.
FOR POCKETBOOK BISCUITS: Roll out 1/4″ thick. Cut out rounds spread with butter, fold in half, press edges together and bake.
Ingredient list
1 cup butter
2 cups white sugar
2 eggs
1 cup sour cream
1/2 tsp vanilla extract
2 cups all purpose flour
1 tsp baking powder
1/8 tsp salt
1/3 cup all purpose flour
1/2 cup packed brown sugar
2 Tbsps melted butter
1 tsp ground cinnamon
Instructions
1. Preheat oven to 350 degrees. Grease a 9×13 baking pan (I use a loaf pan)
2. In a large bowl, cream together 1 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups flour, baking powder, and salt. Spread 1/2 of batter in the prepared pan.
3. Prepare the filling: In a medium bowl mix 1/3 cup flour, brown sugar, 2 Tbsp melted butter, and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling, and top with remaining filling.
4. Bake 35-40 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.
Ingredient list
1 3/4 cups flour
1 tbs pumpkin spice
1 tsp baking soda
1/2 tsp salt
1 15 oz can pumpkin puree
1 cup sugar
1/2 cup brown sugar
2 eggs
1/2 cup vegetable oil (or applesauce) 1 tbs vanilla extract
FILLING:
8 oz cream cheese
1/4 cup sugar
1 egg yolk
2 tsp vanilla extract
Instructions
Preheat oven to 375. In medium bowl, whisk flour, pumpkin spice, baking soda, and salt until well combined, set aside. In large bowl, whisk together pumpkin, sugar, and brown sugar. Beat in eggs, oil, and vanilla. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full. In medium bowl, beat cream cheese until smooth. Add sugar, egg yolk, and vanilla, and beat until combined. Top each muffin with about 1 tbs of cream cheese mixture and use tooth pick to slightly swirl into batter. Bake muffins for 18-20 minutes.
Ingredient list
5 cups flour
1 cup crisco
1 tsp. baking soda
1 tsp. salt
1 tsp. baking powder
4 Tbsp. sugar
1 pkg. dry yeast
1/2 cup warm water
2 cups butttermilk
Instructions
Put yeast in bowl ~pour in water~ let stand. Mix dry ingredients. Add crisco to water and yeast. With mixer, start working dry ingredients along with buttermilk into yeast ~water and crisco. Finish blending with hands. Take from bowl and mix with a little flour on counter until well blended. Put back in bowl & cover with cloth. Roll & cut out. Bake for approximately 12 minutes at 400 degrees.
Ingredient list
1/2 c. shortening
1 c. sugar
1 egg
1 tsp. vanilla
1 3/4 c. flour
1/2 c. cocoa
1 1/4 tsp. baking soda
1/8 tsp. salt
1 c. buttermilk
Creme Filling:
1/4 c. butter
1/4 c. shortening
1 c. marshmallow creme
1 1/2 tsp. vanilla
1 1/4 c. confectioners’ sugar
Instructions
Cream shortening and sugar. Add egg and vanilla; beat well. Combine flour, cocoa, baking soda and salt. Add alternately with buttermilk to creamed mixture. Drop by tablespoons 2″ apart onto lightly greased cookie sheet. Bake at 375º for 8 -10 minutes or until cookie springs back when touched lightly in center; cool. Prepare creme filling: cream butter and shortening. Gradually beat in 1 c. marshmallow creme. Blend in vanilla and confectioners’ sugar. Beat to spreading consistency. Spread bottom of one cookie with 1 tablespoon of filling. Cover with second cookie.
Ingredient list
1 c. butter
1/2 c. sugar
1/2 c. Karo Dark corn syrup
2 eggs, separated
2 1/2 c. sugar
2 c. chopped nuts
jam
Instructions
In bowl, with mixer at medium speed, beat butter and sugar until smooth. Beat in Karo and egg yolks. Stir in flour. Chill. Shape into 1″ balls. Dip into egg whites, slightly beaten. Roll in nuts. Place 2″ apart on greased cookie sheet. With thumb, make indentation in center of each cookie. Bake in 325º oven 20 minutes or until golden. Fill with jam. Cool. Makes 4 dozen.
Ingredient list
2 cups white sugar
2 cups packed brown sugar
2 tablespoons butter
1 – 16 oz. jar of chunky peanut butter
1 – 8 oz. jar of marshmallow fluff
Instructions
Butter 9″ x 13″ baking pan.
Over medium heat in a heavy 3 quart sauce pan put:
2 cups white sugar, 2 cups packed brown sugar, and 2 tablespoons butter.
Stir constantly with a wooden spoon until completely dissolved.
Slowly increase heat until mixture comes to a rolling boil.
Stir constantly for 3 minutes.
Remove from heat.
Add jar of chunky peanut butter and jar of marshmallow fluff.
Mix thoroughly and pour into greased baking pan.
Cool before cutting.