Scant Cup - Recipes - Page 9

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Results 81 - 90 of 2,690 for scant cup

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81. RED CINNAMON CANDY

Combine sugar, syrup and water; boil to hard crack stage (300-310°F on candy thermometer). Remove from heat; add cinnamon oil and food ...

82. BUTTERMILK BISCUITS

Preheat oven to 425°F. In a mixing bowl, add all the dry ingredients (flour, salt, baking powder, baking soda, sugar). Mix very well to ...

83. POTATO SCONES

Boil potatoes in salted water until fork tender. Drain. Mash potatoes while warm (can be done with a hand mixer). Add butter; mix well. Add ...

84. MAPLE PRALINES

Combine all ingredients except flavoring and pecans; cook slowly to soft ball stage (234°F on candy thermometer). Add flavoring. Remove ...

85. BOSTON CREAM FUDGE

Cook sugar, syrup, cream and cocoa; stir to keep from sticking. Cook to soft ball stage (234-240°F on candy thermometer). Remove from heat. ...

86. AMISH PUMPKIN BREAD

Mix sugar, oil, and eggs together; add pumpkin then add dry ingredients, then water, stirring just until mixed. Pour batter into 2 greased ...

87. AMBROSIA CAKE

Cream sugar and shortening, add beaten eggs. Sift the spices with the flour and add alternately with the milk, then add the cocoa and ...

88. FRESH STRAWBERRY (OR PEACH) PIE

Mix crust ingredients together thoroughly ... glaze with 1 cup of the strawberries or peaches ... dough. Roll on generously floured pastry cloth.

89. AMISH PUMPKIN BREAD

Mix dry ingredients; set aside. Mix sugar, oil and eggs together. Add pumpkin. Add dry ingredients, then water, stirring just until mixed. ...

90. 24 HOUR SALAD

Drain through a sieve for 1 hour. Cut in small and drain again. Save pineapple juice for mayonnaise. Cut marshmallows in small pieces and ...

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