|by Maria Middlestead|
This cookery book is intended to explode the myth that whole food is solemn or boring.
1 - 10 of 196 for shortening substitution
Preheat oven to ... on each cooled cookie. Melt chocolate chips and shortening; spread over cookies and sprinkle with chopped nuts. Makes about 5 dozen.
Substitute an equal ... butter for the shortening called for in ... butter. Mix with other ingredients in your recipe and roll out as you would any pie crust.
No matter how much you handle this dough it always will be flaky and tender. The dough may be refrigerated for 3 days or it may be frozen until ready ...
Sift together first ... melted chocolate over shortening and blend well. ... pans. Bake at 325 degrees for 17 to 20 minutes. Makes 64 (1 x 2 inch) bars.
Cream butter, sugar and salt. Beat eggs well and add to butter mixture. Mash bananas to pulp and add half to first mixture. Add the soda to ...
Mix baking powder ... Add the flour, shortening and sugar as ... granulated sugar and if you like, add chopped nuts. Bake 3/4 hour in an oven 350 degrees.
Preheat oven to 350 degrees. Grease 12-cup Bundt cake pan. Combine flour and salt in small bowl, set aside. Combine remaining ingredients, except for ...
In a large ... mixer, beat together shortening, butter and ... weeks and they also freeze well. Makes 75 to 100 cookies, depending on size of cutter used.
To Make Crust: ... butter. Add vegetable shortening and salt. Work ... browns too quickly, cover lightly with foil square until done. Eat at room temperature.
Combine chopped dates, 1 teaspoon baking soda and boiling water and set aside. Combine remaining ingredients in separate bowl; stir in date mixture. ...
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