Greatest Recipes

1 cup butter or margarine — softened

1 cup sugar

1 teaspoon almond extract

1 3/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup slivered almonds

In a mixing bowl, cream butter and sugar. Add extract; mix well. Combine flour, baking soda, baking powder and salt; gradually add to creamed mixture. Fold in almonds. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 300 degrees for 22-24 minutes or until lightly browned. Cool 1-2

1/3 c Sugar

1 c Oil

3 Eggs

1 ts Salt

1 ts Vanilla

2 c Flour

1/2 ts Baking soda

1 c Chopped walnuts

2 c Finely chopped apples

Mix in order given and pour in greased 9 x 13 inch pan. Bake in 350 degree oven 45 minutes. —–

2 C All-purpose flour — unbleached

1/2 C Rolled oats — old-fashioned

1 T Baking powder

1 T Baking soda

1 T Ground cinnamon

1/4 Ts Salt

1 Lg Egg

1 Lg Egg white

1/2 C Brown sugar, packed

1/4 C Honey

1 Tb Vegetable oil

1 C Buttermilk

1 1/4 C Apples — unpeeled

–finely chopped, 1 to 2 app

Preheat oven to 350 degrees; coat a 9 x 5-inch loaf pan with nonstick cooking spray. Whisk the flour with the oats, baking powder, baking soda, cinnamon and salt; set aside. Beat the egg, egg white, brown sugar, honey and oil with an electric mixer on medium speed until smooth. Add the buttermilk and beat again. Stir the flour and apples into the batter by hand just until combined. Scrape the batter into the prepared pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean. The crust may crack. Cool in the pan on a wire rack for about 10 minutes. Turn out onto rack and cool completely. Makes 1 loaf. Penny Halsey (ATBN65B). Nutrition Analysis: 158 calories, 2g fat.

6 cups All-purpose flour

1 1/2 teaspoons Salt

1 tablespoon Sugar

1 teaspoon Baking powder

1 cup Shortening

1 cup Milk

Mix the flour, salt, sugar, and baking powder in a bowl or in a food processor fitted with a metal blade. Add the shortening and cut in or process until the mixture is the consistency of coarse meal. Pour in the milk and stir or process just until the dough holds together. If it is dry or crumbly, add more milk. If it is too wet, add more flour. Knead briefly in the food processor, then turn out onto a floured board or beat 1,001 times with a rolling pin. when it’s ready, the dough should “snap” when you hit it. Fold the dough in half. Roll out the folded dough until it is 1/2 inch thick. Cut with a 1-1/4-inch biscuit cutter into small rounds. Prick each round with a fork, making two parallel sets of holes in the biscuit. keep rolling out the dough, folding before cutting, until all the scraps are gone and you have made about 100 biscuits. Preheat the oven to 350 degrees. Place the biscuits on a lightly greased pan. Bake for 30 minutes, until crisp, but not browned. They should open easily when split with a fork. They will keep for weeks tightly covered in a tin or in the freezer. Split in two before serving. From Nathalie Dupree’s “New Southern Cooking”

Cake: 2 c All-purpose flour

2 c Sugar

1 c Margarine

4 tb Cocoa

1 c Cold water

1 ts Baking soda

1 ts Vanilla extract

1 ts Ground cinnamon

1/4 ts Salt

1/2 c Buttermilk

2 Eggs

Frosting: 1/2 c Margarine

5 tb Evaporated milk

1 c Pecans; chopped

4 tb Cocoa

1 ts Vanilla extract

1 lb Powdered sugar

Preheat oven to 375 degrees. Sift flour and sugar, set aside. In a saucepan, bring the margarine, cocoa and water to a boil; remove from heat. In a large bowl, mix all remaining cake ingredients. Add the flour mixture and cocoa mixture, stirring well. Bake in a greased and floured 9×13″ pan for 20 to 30 minutes. Check for doneness with a clean toothpick. Ten minutes into the baking of the cake, prepare the frosting. Place the margarine, cocoa, and milk in a saucepan and bring to a boil. Remove from the heat and add the remaining ingredients. Beat until smooth. FROST THE CAKE AS SOON AS IT COME OUT OF THE OVEN. Let it cool a little before cutting, if you can’t possible hold out!. This cake is so good, you’d eat it with one foot in the fire if you had to. —–

-Cake 1 1/2 c Powdered sugar

1 c Cake flour

ds Salt 10 lg Egg whites

1 1/2 ts Cream of tartar

3/4 c Granulated sugar

-Mocha Butter Cream 1 1/2 c Butter

4 tb Instant coffee

2 tb Sifted cocoa

2 c Powdered sugar

All dry ingredients should be sifted. Therefore, start by sifting together powdered sugar and cake flour. Add salt. In a large dry bowl whisk egg whites until soft peaks form. Add cream of tartar at the end. Gradually add granulated sugar to egg whites, whisking all the time. Sift 1/3 of flour mixture over egg whites,lightly fold in. Repeat with remaining flour mixture, little by little. Turn batter into a large ungreased tube pan. Smooth top. Bake at 350^ for about 40 minutes or till cake is done. Cool cake. Loosen around edges, remove cake from pan. Make butter cream by beating butter until very soft and smooth. Add coffee, cocoa, and powdered sugar. Beat until very light. Spread mixture in between layers and around cake. Garnish with chocolate sprinkles. Posted on GEnie’s Food & Wine RT by R.WORKMAN1 [Laura W.] on 2/10/94 :: MM by QBTOMM and Sue Woodward —–