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”

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.

ELLIE COLLIN CMKD93F 1/2 tsp BAKING POWDER

2/3 c SHORTENING

2 tsp BAKING SODA

2 2/3 c GRANULATED SUGAR

1 1/2 tsp SALT

4 ea Large EGGS

1 tsp GROUND CINNAMON

2 c APPLESAUCE

2 tsp GROUND CLOVES

2/3 c WATER

2/3 c NUTS; chopped — optional

3 1/3 c ALL-PURPOSE FLOUR — sifted

Sterilize 8 (12 oz Ball Quilted Crystal – #14400-81400) canning jars, lids and r ings by boiling for 10 minutes. Remove the jars and allow to air-dry and cool. L eave the lids and rings in the hot water until ready to use. Once the jars are cool enough to handle, grease them (use a pastry brush) with s hortening (DO NOT use Pam or Baker’s Secret); set aside. Cream together the shor tening and sugar. Beat in the eggs, one at a time, until the mixture is light an d fluffy. Add the applesauce and water; set aside. In another bowl, sift together the flour, baking powder, baking soda, salt, cinn amon and cloves. Blend dry ingredients into the applesauce mixture. Fold in the nuts. Pour batter into the jars, filling them about 1/2 full. Place jars onto a cookie sheet or they’ll fall over. Bake in a preheated 325-deg ree oven for 35-40 minutes or until a pick inserted deep into the center of eac h cake comes out clean. Remove jars from the oven, one-at-a-time (use HEAVY-DUT Y MITTS, the jars ARE HOT!); place a lid, then a ring on top and screw down tig htly. Place jars onto your counter top to cool. You’ll know when the jars have sealed, you’ll hear a “plinking” sound. If you missed the sound, test them by pressing down on the lids once the jars have cooled–they shouldn’t move at all. Store jars in a cool, dry place. They should keep for about a year. I’ve only be en able to keep them for a few weeks, they don’t last that long around here. The y’re wonderful for last minute gifts, especially for single friends.

2 cn Limeade

2 ea Cool whip; med

2 cn Condensed milk.

Gently mix together and put in pie shell of your choice. Maybe you could figure out the amount of key lime juice to substitute for the limeade. This recipe is a little better for those of us who watch our cholesterol — no eggs. Lesley Rackowski FROM: LESLEY RACKOWSKI (VTHG14A) —–

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 —–

3 c All-purpose flour

2 c Granulated sugar

1 ts Baking soda

2 ts Vanilla extract

1 ts Salt

3 c Granny Smith apples (1 lb.)

Chopped & peeled 1 ts Ground cinnamon

1 1/4 c Vegetable oil

1 c Chopped walnuts

3 lg Eggs

3/4 c Raisins — optional

Heat oven to 350. Grease a 15 1/2×10 1/2x 1 inch jelly-roll pan. Mix flour, baking soda, salt and cinnamon in a large bowl. Whisk oil and eggs in another large bowl until blended and smooth. Stir in sugar and vanilla. Stir in flour mixture until blended. Stir in apples, nuts and raisins, if using. Mixture will be very stiff. Spread evenly in prepared pan. Bake 40 to 45 minutes until top is golden and toothpick comes out clean. Let cool completely on wire rack. Cut into 40 squares. Per brownie: Calories without raisins: 165 Fat: 9 grams Sodium: 60 mg. Recipe By : From: Jean@mcc2.Sws.Uiuc.Edu (Jean Denndate: 16 Apr 1996 21:37:58 Gmt

—–

2 Recipes lu lens

-beginners pie Crust 1/4 c Butter,; at room temperature

6 tb All-purpose flour

1/2 c Heavy cream

2 c Firmly packed brown sugar

2 Eggs,; lightly beaten

2 ts Vanilla extract

1 c Fresh or frozen and

-defrosted Berries or p; for garnis Recipe by: NATHALIE DUPREE SHOW #ND40 Preheat the oven to 375 degrees. Line an 8-inch pie pan with half of the pie dough. Roll out the remaining dough or crust into a round to top the pie. Stir the butter with the flour in a heavy saucepan over low heat to make a smooth paste. Whisk in the cream and sugar. Bring to the boil, reduce the heat, and simmer the filling until it thickens, about 3 minutes, whisking constantly. Add a small portion of the warm liquid to the eggs, then stir them into the pan. Stir in the vanilla. Strain the filling into the lined pie pan. Top with the round of pie dough and crimp the edge decoratively to seal. Cut 4 to 5 slits in the top to allow steam to escape. Bake until the crust is nicely browned and the filling is set, 45 minutes to 1 hour. Serve with the fresh berries or peaches. —–

1/4 c Butter

1 ts Vanilla

1/2 ts Almond extract

3/4 c Blanched almonds; sliced

2/3 c Sugar; + 1 tbls

1/2 c Flour

3 Fresh apricots; sliced thin

4 lg Egg whites

1/4 ts Salt

Sweetened Whipped cream -=OR – ice cream Preheat oven to 400~ and butter an 8″ round cake pan. In small saucepan melt butter. Let cool and stir in vanilla and almond extract. In food processor, blend together the almonds, 2/3 cup sugar and flour until almonds are ground fine. In small bowl, toss apricots with remaining 1 tbls sugar. Beat egg whites with salt until stiff. Fold in almond mixture. Spread batter in cake pan, arrange apricot slices evenly on top and bake 20-25 minutes and serve it warm with whipped cream or ice cream.

—–