Cream together butter and the 1/2 cup sugar. Add eggs and beat until fluffy. Stir in vanilla and flour, mixing well. Spread evenly in buttered 9 inch round cake pan. Place apple wedges into cake batter to form a circular pattern. Mix together 1/4 cup sugar and cinnamon. Sprinkle over cake. Sprin

Cream Crisco, butter, sugar, eggs and vanilla. Sift together salt, baking powder, cocoa and flour. Add alternately with 1 cup sweet milk. Then add 1 cup black walnuts or pecans. Bake at 325 degrees for 1 to 1 1/2 hours. Check at 1 hour. Cover after 10 minutes cooling, or put in a cake box. Ice i

Mix all ingredients (except carrots, coconut and nuts) well for 3 to 4 minutes. Stir in carrots, coconut and nuts. Grease and flour a 9 x 13 inch pan. Bake at 350 degrees for 50 to 55 minutes. Frost with your favorite cream cheese frosting. Freezes well.

Bring mixture to boiling, stirring. Spread warm over cake. CAKE: Beat eggs and sugar until thick and pale. Beat in vanilla. Mix flour, baking powder and salt. Add to egg mixture and mix to blend. Scald milk in small saucepan. Add butter, stirring until melted. Add milk mixture to flour mixture,

Melt butter and add sugar and crumbs. Pat in 9 x 12 inch dish. Mix these items for pudding. Layer fruit and pudding as follows: Crust, pudding pineapple chunks, bananas, strawberries, Cool Whip, then nuts. When fruit is cool, it does better. Frozen strawberries will great,

Bake cake according to direction on package. Use a 9 x 13 x 9 inch baking pan. Remove cake from oven and while hot, prick holes in cake with fork. Pour mixture of Eagle Brand milk and Cream of Coconut over hot cake. Let mixture soak in. When cake is completely cooled, frost with Cool Whip and sp

Punch holes in cake after it cools. Pour Jello (after it has cooled) on top of cake, down in the holes. Spread Cool Whip. Refrigerate.

Cream oil, sugar and egg yolks. Add sifted dry ingredients gradually while beating. Mix in carrots and nuts. Beat 4 egg whites until stiff and fold in carefully. Bake in greased and floured tube pan at 325 degrees for 1 1/2 hours. Cool for 10 minutes, remove from pan. Cream all ingre

Sift dry ingredients and cut in Crisco. Add milk, mixing to soft dough. Knead. Roll 3/4 inch thick. Cut with 3 inch biscuit cutter and place on baking sheet greased with Crisco. Bake at 450 degrees for 12 minutes. Split biscuits and put berries between. Top with whipped cream and whole berry.

Let cream cheese get room temperature. Mix cream cheese, Eagle Brand milk and lemon juice until smooth. Pour into graham cracker pie crust until very cold and firm. Top with strawberry, cherry or blueberry topping. Cheese cake can be served plain.

Assemble all the needed tools and ingredient. Sift and measure all dry ingredients. Combine together. Make a well at the center. Place a liquid ingredients at the center of the well and blend thoroughly. Beat egg whites until fluffy and fold in the batter mixture. Bake in a alined pan at 350o F.

Cream butter and sugar; add egg yolks one at a time. Slowly add the 1/4 teaspoon soda and 3 cups flour with 1 cup sour cream. Beat egg whites until stiff. Fold into batter. Grease and flour tube pan; bake at 300 degrees for 1 1/2 hours. Let cake cool in baking pan for about 15 minutes before tak

With hands, mix together until crumbly. Put in bottom of 9 x 13 inch pan. Mix together; pour this mixture over the first one. Bake at 350 degrees for 30 to 40 minutes.

Melt butter and pour over sugar, mix and fold in eggs, whites last. Pour into 8 inch pan. Bake at 350 degrees for 45 minutes.

Mix these items together and put on top of mix above. Bake for 30 to 45 minutes at 300 degrees.

Mix margarine, milk and cocoa. Heat over low heat (do not boil). Add sugar, pecans, vanilla. Pour over cake as soon as removed from oven.

Beat butter or margarine, egg yolk, vanilla and rum until fluffy. Gradually beat in 2 cups sifted powdered sugar. Add 2 ounce unsweetened chocolate, melted and cooled. Beat until fluffy. Grease an 8 inch springform pan; coat bottom and sides with 1/4 cup coconut. Stir together 1/2 cup coconut, f

Every good cook occasionally needs to prepare a quick and easy dessert that looks spectacular. If you have a ready baked angel food cake on hand in the freezer, you can put this dessert together in minutes

Beat egg and milk. Mix dry ingredients and add slowly to egg mixture. Beat until smooth. Drop into hot fat (375 percent) thru funnel working from center--out. Sprinkle with powdered sugar. Serve warm.

Mix all ingredients together. Pour into cupcake papers that have one vanilla wafer in the bottom of it. Bake at 350 degrees for 15 minutes. When finished top with jelly or jam.

Sifted flour, measure dry and liquid ings. Cream the butter, add sugar gradually continue beating until the mixture is light and fluffy. Frequently separate the side of the bowl. Drop eggyolk into the mixture one at a time. Beat well. Beat eggwhites and cream of tartar in large bowl until foamy.

Cream sugar and eggs. Add oil, carrots and dry ingredients. Bake in 3 greased and floured 10 inch round baking pans for 30 minutes or until center springs back. Blend frosting ingredients until smooth. Spread generously when cake is cool. Store in refrigerator.

Cream together butter or margarine and sugar. Add eggs, flour, and baking powder alternately with sweet milk and vanilla. Grease pan well. Put in oven, then urn oven on to 325 degrees. Do not open for 1 1/2 hours or more. Cool 10 minutes before turning out.

Cream butter, margarine and cream cheese. Add sugar and cream until light in color. Add flavoring and eggs, one at a time. Add flour and blend well. Bake in greased 12 cup Bundt pan. Bake at 250 degrees 1 1/2 to 2 hours.

Mix together stick of margarine, flour and sugar. Put in 9 x 13 inch pan. Bake 12 to 15 minutes at 350 degrees. Beat at high speed the 10X sugar, eggs, 3/4 cup margarine, cream cheese, and vanilla. Spread over cooled crust. Put on drained pineapple, bananas, and Cool Whip. Decorate with cherries

Preheat oven to 350 degrees. Cut two 14 inch circles of heavy duty foil; line two 9 inch round pans. Grease bottom and sides of foil; leave 1 inch overhang to form handles. Combine cake mix, egg yolks and orange juice. Beat at medium speed for 4 minutes. Pour into pans. Combine egg whites and cr

Beat the eggs and mix with oil. Sift the dry ingredients. Add to egg mixture. Add carrots and nuts. Beat. Bake in 3 layers (8 inch greased pans). Bake at 350 degrees for 35 to 40 minutes.

Blend wet ingredients. Add dry ingredients. Do not over mix. Place into a greased and floured pan. Bake at 325 degrees for approximately 20 minutes or until cake springs back when touched.

Pare and slice apples, sprinkle with sugar and cinnamon, then set aside. Put all other ingredients in a large bowl and beat together for 10 minutes. Fold in half of the apples into the batter, put rest on top. Grease and flour a tube pan. Bake at 350 degrees for 1 1/2 hours or until done.

Mix 1 cup sugar, butter, eggs, vanilla, sour cream, baking soda, baking powder, and flour together. Mix together in a separate bowl: cinnamon, nuts, 1/2 cup sugar. Knife this mixture through the cake mixture previously made. Pour into a greased baking dish. Bake at 375 degrees for approximately

In a saucepan, cook raisins in water until water evaporates. Add applesauce, eggs, sweetener and oil; mix.

Mix and cook according to package in 9 x 13 inch pan. Poke holes in it immediately; pour over 1 can of Eagle Brand milk. Then pour caramel ice cream topping (Smuckers). Let cool completely. Crush 4 Heath bars and sprinkle on top. Then add 1 cup pecans (crushed fine). Ice with Cool Whip. Refriger

The butter, cream cheese, and eggs should be at room temperature. Cream sugar and butter together with cream cheese very well. Add flour alternately with 2 eggs; beat well after each addition. Add vanilla and lemon extract. Beat very well. Bake in a tube pan 60 to 80 minutes at 350 degrees.

Heat oven to 350 degrees. Grease 9 x 13 baking pan. In mixer bowl, beat flour, sugar, melted butter, cocoa, 2 eggs, 1/2 cup milk, 2 teaspoons vanilla and baking powder until well blended. Stir in nuts. Spread into pan. In small bowl, beat cream cheese, 2 tablespoons butter and cornstarch until f

Dice apples in a bowl. Break eggs over the apples. Stir with spoon, add sugar, cinnamon, oil and nuts. Mix dry ingredients together and add to apple mixture, mix well and pour into a greased 9 x 13 pan. Top with mixture of 1/4 cup brown sugar, 1/4 cup white sugar, 1/2 teaspoon cinnamon and 1/2 c

Place ingredients in order given, in mixing bowl. Beat with electric mixer, starting on low speed, through medium and ending on high for about 10 minutes until smooth and liquid. Pour into greased and floured 10 inch round baking dish which is 3 inches deep. Bake at 350 degrees for 1 hour. Allow

Mix all dry ingredients, then add remaining ingredients except for water. Mix for a couple of minutes, will be thick, stir in the water, and mix well. Batter will now be thin. Spray pan or butter it. Pour into bundt type pan. Bake at 350 degrees for 35 to 40 minutes. Drizzles with glaze if desir

Mix dry ingredients well and make one big hole then add 2 cups cold water, 1/2 cup vegetable oil and 2 tablespoons vinegar. Mix together by hand until all ingredients are mixed. Do not over mix. 13 x 9 ungreased pan. Bake 35 to 40 minutes or until done 350 degree oven. Boil 1 minute,

Scald milk. Stir in sugar and butter. Cool to lukewarm. Sprinkle yeast over sifted and measured flour. Add salt. Stir until mixed then add raisins. Pour eggs and liquid ingredients over flour. Beat vigorously for 5 minutes. Cover and let rise in warm place free from draft for 1 1/2 hours or unti

Mix together stick of margarine, flour and sugar. Put in 9 x 13 inch pan. Bake 12 to 15 minutes at 350 degrees. Beat at high speed the 10X sugar, eggs, 3/4 cup margarine, cream cheese, and vanilla. Spread over cooled crust. Put on drained pineapple, bananas, and Cool Whip. Decorate with cherries