#2940 - Snow Cake

(by Shirley McNevich)

2 1/4 cups sifted flour (measure before sifting)
3 1/4 tsp. baking powder
1 tsp. salt
1 1/2 cups white sugar
1/2 cup Crisco shortening
2/3 cup milk
1/3 cup milk
1/2 cup unbeaten egg whites
1 tsp. vanilla
Baker's angelflake coconut

In a mixer add Crisco and white sugar--beat. Add flour, baking powder, salt and 2/3 cup milk--beat until mixed, then beat for 2 minutes. Add 1/3 cup milk, unbeaten egg whites and vanilla--beat until mixed, then beat for 2 minutes. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost with your favorite white frosting, then sprinkle coconut all over the top of the frosting.

#2894 - Fancy Spice Cookies

(by Shirley McNevich)

4 1/4 cups sifted flour (measure before sifting)
1/4 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. ground ginger
1 cup Domino's dark brown sugar (packed)
1/2 cup softened butter
1/2 cup lard
1 1/2 cups Brer rabbit lite baking molasses
1/2 tsp. cider vinegar

In a large bowl add flour, baking soda, salt, cinnamon, ground cloves and ground ginger--stir to mix. Add brown sugar--mix well. Add the softened butter and the lard--cut in with a pastry blender. Add molasses and vinegar--mix well until dough forms. Cover the bowl and refrigerate the dough overnight. The next day remove dough from refrigerator--roll out a small amount of dough at a time on to a floured counter to 1/8" thick. Keep remaining dough cold in the refrigerator until you need more--just take out what you need so the dough doesn't get warm. Cut the dough into cookies using fancy shaped cookie cutters. Place cookies on greased cookie sheets. Bake at 350 degrees for about 10 minutes.

#2074 - Square Blueberry Cake

(by Shirley McNevich)

1 1/2 cups sifted flour (measure before sifting)
1 tsp. baking powder
2 eggs
1/2 cup Crisco shortening
1 cup white sugar + extra for sprinkling
1/3 cup milk
1 tsp. lemon juice
1 tsp. vanilla
1 1/2 cups fresh blueberries
flour for coating blueberries

In a bowl add blueberries and a few teaspoons of flour--toss to coat--set aside. In a bowl add 2 egg whites--beat until stiff and set aside. In a mixer add Crisco and white sugar--beat. Add 2 egg yolks--beat. Add milk, lemon juice and vanilla--beat. Add baking powder and flour--beat. Remove bowl from mixer--add beaten egg whites--stir until mixed. Add flour-coated blueberries--stir just until mixed. Pour batter into greased and floured 9" square cake pan. Sprinkle some extra white sugar all over the top of the batter. Bake at 350 degrees for 35-40 minutes or until inserted toothpick comes out clean.

#1977 - Quick Homemade Garlic Biscuits

(by Shirley McNevich)

2 cups sifted flour (measure before sifting)
2 tsp. baking powder (sifted)
1/2 tsp. salt
3/4 cup milk
1/2 stick softened butter
garlic powder for sprinkling
extra flour for sprinkling
a little melted butter

Sift the flour and baking powder into a bowl, then add the salt--stir until mixed. Add the softened butter and milk--mix with your hands until a dough ball forms. Sprinkle flour on your counter, place the dough ball on the flour, and sprinkle a little flour on top of the dough. Knead the dough slightly, then roll it out using a rolling pin to about 1/8" to 1/4" thick. Use the top side of a drinking glass to cut biscuits from the dough, then place them on greased cookie sheets. Use a pastry brush to brush a little melted butter on top of each biscuit, then sprinkle a little garlic powder on top of each biscuit. Bake at 400 degrees for 12-15 minutes or until golden brown (if you rolled the biscuit dough thin, they will get done faster).

#365 - Butterscotch Brownies

(by Shirley McNevich)

1/2 cup sifted flour
1/4 cup white sugar
1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
2 - 4oz. boxes Jell-O butterscotch pudding/pie filling mix (NOT instant)
1/3 cup melted butter
1/2 tsp. vanilla
1/2 cup chopped walnuts
1/2 cup Nestle's semi-sweet chocolate bits

Into a bowl, sift flour, white sugar, baking powder and salt--set aside. In a mixer, beat eggs until thick--add flour mixture to the eggs and beat. Add pudding mixes, vanilla, melted butter and beat well. Remove from mixer, add nuts and chocolate bits--stir with a spoon. Pour batter evenly into a 9 x 13 x 2 cake pan. Bake at 325 degrees for 30-35 minutes--test with a toothpick for doneness after 25 minutes or so--if it comes out clean it's ready--if not, bake 5-10 minutes more. Cool, then cut into squares.

#348 - Homemade Onion Rings

(by Shirley McNevich)

1 large onion
frying oil
1 cup sifted flour
2 tsp. salt
1 1/2 tsp. baking powder
1 egg
2/3 cup milk
1 TBSP salad oil

Peel onion and slice about 1/4" thick, then separate into rings. Place rings in a bowl with cold water and let stand for 30 minutes. Drain the rings and spread out on paper towels to dry. Sift flour, salt and baking powder into a bowl and set aside. Beat the egg yolk slightly, then stir in milk and salad oil with the egg yolk. Add the egg yolk mixture to the flour mixture and stir until smooth. Beat egg white in a bowl until stiff peaks form, then fold the egg white into the batter. Heat 1" of frying oil in saucepan to 375 degrees. Dip the onion rings in batter and let excess batter drip off. Drop several rings at a time into hot oil and fry until golden. Drain on paper towels.