Search Results for "Pear"
Recipe Results 10 of 22 pages
Gingerbread Upside-Down Cake
Originally appeared in Farm and Dairy on October 21, 1948 Ingredients: 1/4 cup shortening 1/3 cup sugar 1 egg 1/2 cup New Orleans molasses 1 1/3 cups flour 1/4 tsp. salt 1 1/2 tsp. baking powder 1/8 tsp. soda 3/4 tsp. cinnamon 3/4 tsp. ginger 1/2 cup sour milk Bottom of the pan: 2 Tbsp.
English Toffee Bars
Originally appeared in Farm and Dairy on December 28, 1978 Ingredients: 1 cup butter (2 sticks) 1 cup sugar 1 egg yolk 1 3/4 cup all-purpose flour 1 tsp. cinnamon 1 egg white, slightly beaten 1 cup chopped pecans 3 Tbsp. milk 1 tsp. instant coffee 2 squares (2 oz.) semi-sweet chocolate Directions: Cream butter,
Raisin Buttercups
Originally appeared September 14, 1963 Ingredients: 1/3 cup butter, melted 1 1/2 Tbsp. prepared mustard 6 slices raisin bread 3 strips bacon 6 eggs 1/2 cup milk 1/2 tsp. seasoned salt dash pepper Directions: Blend butter and mustard together; brush over inside of 6 large muffin cups. Fit raisin bread slices gently into muffin cups;
War Cake
Originally appeared in Farm and Dairy on October 6, 1988 by L. Ford of Butler, PA Ingredients: 2 cups brown sugar 2 cups + 2 tsp. hot water 1 Tbsp. shortening 3/4 cup raisins 1 tsp. salt 1 tsp cinnamon 3 cups flour 1 tsp. baking soda Directions: Mix 2 cups brown sugar, 2 cups
Pecan Tassies
Originally appeared: October 15, 1992 Pastry Ingredients: 1/2 cup butter 1 cup flour 3 oz. cream cheese Filling Ingredients: 2 eggs 1 1/2 cups brown sugar (packed) 1/4 tsp. salt 3/4 cup chopped nuts 1 tsp. vanilla Directions: Blend butter and cheese, add flour and blend well; divide into 24 balls and press and shape
Peaches and Cream Cheesecake
Originally appeared: November 14, 1996 Ingredients: 1 can peach slices 1/4 cup flour 1/2 tsp. salt 3 Tbsp. butter 1/2 cup milk 1 tsp. baking powder 1 pkg. vanilla pudding mix (NOT instant, 3 1/8oz.) 1 egg 1 8oz. pkg. cream cheese, softened 1/2 cup plus 1 Tbsp. sugar 1/2 tsp. ground cinnamon Directions: Drain
Cream Cheese Sugar Cookies
Originally appeared: October 17, 1985 Ingredients: 1/2 cup butter 1 3oz. pkg. cream cheese, softened 2 cups all-purpose flour 2/3 cup sugar 1 egg 1/2 tsp. baking powder 1/2 tsp. vanilla 1/4 tsp. almond extract 1/2 cup powdered sugar Directions: Combine butter and cream cheese. Beat until fluffy. Add 1 cup flour, sugar, egg, baking
Cheesy Pumpkin Soup
Archives | Originally appeared: September 20, 1984 Ingredients: 2 Tbsp. butter 1/2 cup chopped green onion 2 Tbsp. flour 1 tsp. salt 1/2 tsp. nutmeg 1/4 tsp. cinnamon 2-1/2 cups milk 1 can pumpkin (16 oz.) 1 cup canned condensed chicken broth, undiluted 1-1/2 cups shredded Muenster cheese (6 oz.) sliced tomatoes shredded Muenster cheese
Crispy Carrot Fries
Ingredients: 6 carrots (about 1 pound), well scrubbed but not peeled 1 teaspoon olive or canola oil 1⁄2 teaspoon kosher salt Directions: With the help of your adult, turn the oven on and set it to 400 degrees. Put the carrots on the cutting board and, with the help of your adult, cut them in thirds.
Asparagus Breakfast Bake
Ingredients: 1 ½ cups egg substitute 4 large eggs ¾ cup cottage cheese, small curd ¼ cup reduced fat Parmesan cheese 4 ounces low-fat cream cheese 1 pound fresh asparagus spears trimmed and chopped into bite-size pieces 1 14 ounce can artichoke hearts roughly chopped ¼ teaspoon black pepper ¼ teaspoon dried thyme Directions: Preheat
