Browse Items (8 total)
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French Cream
French Cream
6 tablespoon Crisco 1 egg white
2 " corn starch 1 teasp. vanilla
½ salt. 1½ cups conf-sugar.
Cream crisco corn starch salt, egg white. and V.
and add sufficient confectioners sugar until
the right consistency to put through a pastry bag
and tube. white or two colored as desired.
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# French Cream
## Ingredients
- 6 Tbsp Crisco
- 2 Tbsp corn starch
- 1/2 tsp salt
- 1 egg white
- 1 tsp vanilla
- 1 1/2 cups confectioners sugar
## Instructions
1. Cream Crisco, corn starch, salt, egg white, and vanilla.
2. Add sufficient confectioners sugar until the right consistency to put through a pastry bag and tube.
3. White or two colored as desired. -
Never Fail Pie Crust
Never Fail Pie Crust
3 Cups flour 1 egg
1¼ Cup Crisco 5 Tablespoon water
1 teaspoon salt 1 Tablespoon vinegar
Cut Crisco into flour & salt mixture
until mealy. Beat egg well and add
water & vinegar to egg. Pour this liquid over
flour mixture all at once. Mix until moist
& roll out on board
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Taxol cancer drugs
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# Never Fail Pie Crust
## Ingredients
- 3 cups flour
- 1 1/4 cup Crisco
- 1 tsp salt
- 1 egg
- 5 Tbsp water
- 1 Tbsp vinegar
## Instructions
1. Cut Crisco into flour and salt mixture until mealy.
2. Beat egg well and add water and vinegar to egg.
3. Pour this liquid over flour mixture all at once.
4. Mix until moist and roll out on board. -
Nashville House Fried Rolls
Nashville House Fried Rolls
soften 1 cake yeast in 1/4 cup warm water
& 1 qt warm milk
Add 1/4 cup sugar
1/2 " Crisco
5 tsp salt
sift & add 5 to 7 cups flour to 9
kneed on floured surface until
smooth & satiny.
Let rise till doubles in size about 1 hr.
Roll into small balls about the size of golf
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balls & let rise again till double in size.
Deep fry in Crisco for 2 1/2 min on
each size (350°)
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# Nashville House Fried Rolls
## Ingredients
- 1 cake yeast
- 1/4 cup warm water
- 1 qt warm milk
- 1/4 cup sugar
- 1/2 cup Crisco
- 5 tsp salt
- 5 to 7 cups flour (up to 9)
## Instructions
1. Soften 1 cake yeast in 1/4 cup warm water and 1 qt warm milk.
2. Add sugar, Crisco, and salt.
3. Sift and add 5 to 7 cups flour (up to 9 cups total).
4. Knead on a floured surface until smooth and satiny.
5. Let rise until doubled in size, about 1 hour.
6. Roll into small balls about the size of golf balls and let rise again until double in size.
7. Deep fry in Crisco for 2 1/2 minutes on each side at 350°. -
Chocolate Pound Cake
Chocolate Pound Cake
1/2 lb margarine 1 tsp. Baking Powder
1/2 cup Crisco pinch salt
3 cups sugar 1/2 cup cocoa
3 cups flour
Cream margarine and Crisco, add sifted dry
ingredients, then add one cup of milk and five
eggs, one at a time, beating well after each
egg is added. Add 1 1/4 tsp Vanilla.
Bake at 325 degrees for 1½ hours, or until
testing straw come out clean. Cool completely
before icing.
Icing - 1 box powdered sugar, 1 stick margar-
ine, 4 heaping tbsp. cocoa, milk to make
spreadable
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# Chocolate Pound Cake
## Ingredients
- 1/2 lb margarine
- 1/2 cup Crisco
- 3 cups sugar
- 3 cups flour
- 1 tsp baking powder
- Pinch salt
- 1/2 cup cocoa
- 1 cup milk
- 5 eggs
- 1 1/4 tsp vanilla
## Instructions
1. Cream margarine and Crisco.
2. Add sifted dry ingredients.
3. Add one cup of milk, then add five eggs, one at a time, beating well after each egg is added.
4. Add vanilla.
5. Bake at 325 degrees for 1 1/2 hours, or until a testing straw comes out clean.
6. Cool completely before icing.
## Icing
## Ingredients
- 1 box (1 lb) powdered sugar
- 1 stick margarine
- 4 heaping Tbsp cocoa
- Milk to make spreadable
## Instructions
1. Combine powdered sugar, margarine, and cocoa.
2. Add milk as needed until spreadable.
3. Ice the completely cooled cake. -
Fudge Frosting
Fudge Frosting
2 c sugar
2 squares baking bitter Chocolate (cut up fine)
½ c crisco
2/3 c milk (skim)
stir, bring to a boil and boil 1 min. to a
rolling boil. Take off and add 1 tsp Vanilla
Beat (set pan in cold water) Keep stirring
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Chocolate frosting (Cake) p. 37
Better Homes and Gardens
Dessert Cook Book
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# Fudge Frosting
## Ingredients
- 2 cups sugar
- 2 squares baking bitter chocolate, cut up fine
- 1/2 cup Crisco
- 2/3 cup milk (skim)
- 1 tsp vanilla
## Instructions
1. Stir together sugar, chocolate, Crisco, and milk.
2. Bring to a boil and boil 1 minute to a rolling boil.
3. Take off heat and add 1 tsp vanilla.
4. Set pan in cold water and beat, keeping stirring until frosting is ready to spread. -
Freezer Pie Crust
Freezer Pie Crust
(Mix in very lg Bowl)
1 5lb bag of flour
1 3lb can of Crisco
3 Tbsp Salt
Cut with Pastry blender
Blend in:
1/4 c Brn Sugar
4 c luke warm H2O
Makes 20 crusts. Form into
balls & freeze in plastic freezer
bags.
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# Freezer Pie Crust
## Ingredients
- 1 5 lb bag of flour
- 1 3 lb can of Crisco
- 3 Tbsp salt
- 1/4 cup brown sugar
- 4 cups lukewarm water
## Instructions
1. Mix in a very large bowl: flour, Crisco, and salt.
2. Cut in with a pastry blender.
3. Blend in brown sugar and lukewarm water.
4. Makes 20 crusts. Form into balls and freeze in plastic freezer bags. -
Chocolate Chip Cookies
Chocolate Chip Cookies
3/4 c. Crisco - butter
1 1/4 c. brown sugar
2 tbsp. milk
1 tbsp. vanilla
1 egg
1 3/4 c. flour
1 tsp. salt
3/4 tsp. baking soda
1 1/2 c. Chocolate Chips
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heat oven to 375.
Cream Crisco, brown sugar, milk
& vanilla in lg bowl til Creamy.
Blend in egg.
Combine flour, salt & soda. Add
to Creamed mixture. Stir in
Choc. Chips.
Bake for 8-10
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# Chocolate Chip Cookies
## Ingredients
- 3/4 cup Crisco (butter flavor)
- 1 1/4 cups brown sugar
- 2 Tbsp milk
- 1 Tbsp vanilla
- 1 egg
- 1 3/4 cups flour
- 1 tsp salt
- 3/4 tsp baking soda
- 1 1/2 cups chocolate chips
## Instructions
1. Heat oven to 375°.
2. Cream Crisco, brown sugar, milk, and vanilla in a large bowl until creamy.
3. Blend in egg.
4. Combine flour, salt, and baking soda. Add to creamed mixture.
5. Stir in chocolate chips.
6. Bake for 8–10 minutes. -
Peanut Butter Cookies
Peanut Butter Cookies
1/2 c. Crisco
1/2 c. Peanut Butter
1/2 c. Sugar
1/2 c. Brown Sugar
1 egg.
Add: 1 1/4 c. flour
1/4 tsp. salt 1/2 tsp. Baking Powder
3/4 tsp. Baking Soda
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roll dough into balls. Place
on lightly greased Cookie
Sheet. flatten & flour dipped
in flour. Bake at 375
for 10-12 til set.
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# Peanut Butter Cookies
## Ingredients
- 1/2 cup Crisco
- 1/2 cup peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 1/4 cups flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
## Instructions
1. Combine Crisco, peanut butter, sugar, brown sugar, and egg.
2. Add flour, baking powder, and baking soda; mix well.
3. Roll dough into balls.
4. Place on lightly greased cookie sheet.
5. Flatten with a flour-dipped fork.
6. Bake at 375° for 10–12 minutes until set.