Preheat oven to 350 degrees. Cream butter; gradually add sugar and cream until fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt. Gradually add to creamed mixture; beat well. Reserve 1/2 cup batter. Spread remaining batter in buttered 8" x 8" x 2" baking pan. Spread cherry filling over batter. Drop reserved batter by teaspoons around outside edge of pan over cherry filling. Bake 50-55 minutes. Serve warm or cold topped with vanilla ice cream.
Pour in unbaked pie shell. Bake at 350 degrees for about 40 minutes until solid.
Mix all ingredients and pour into crust. For top use 1/2 cup flour, 1/2 cup sugar and 1 stick butter. Mix well. Pour on top and slide apple pie in brown paper bag and slightly fold end. Cook for about an hour. Bake 375 degrees.
Stir first 7 ingredients until blended. Stir in pecans. Pour in crust & bake. Insert knife halfway between center and edge until it comes out clean. Bake 350 degrees 55 to 60 minutes.
Heat water and oleo together. When warm, add beaten egg yolks. Mix flour, cocoa and sugar together and add to mixture. Cook until thick and glossy. Add vanilla. Pour into baked pie shell and top with meringue made with egg whites. Bake at 350 degrees until brown. For Coconut Cream Pie, omit cocoa and add 1 cup coconut.
Blend flour, shortening and salt together. Beat egg in a measuring cup. Add vinegar and enough water to make 2/3 cup. Add egg mixture to flour mixture and stir. Divide and roll out on floured board. Place in pie pans and bake. Makes 3 crusts.
Heat milk to just below boiling and add rice. Beat eggs, add sugar, vanilla and raisins. Combine with rice and milk mixture and pour into shallow baking dish. Bake at 325 degrees for about 25 minutes until custard is firm. 8-10 servings.
Preheat oven to 350 degrees. Grease 13 x 9 x 2-inch pan. Dump undrained pineapple into pan; spread evenly. Dump in pie filling and spread into even layer. Dump dry cake mix onto cherry layer; spread evenly. Sprinkle pecans over cake mix. Put butter over top. Bake at 350 degrees for 45 to 55 minutes. Serve warm or cooled.
Combine dry ingredients, cut in butter with fork. Add other ingredients. Use mixer as far as you can, but batter gets too stiff for it or a spoon. Must use hands to completely mix. Separate into two balls. Put on flowered board and roll to 1/4" thickness. Cut out, put on cookie sheet and bake 8-10 minutes or until they're brown enough for you. 350 degree oven.
Blend first five ingredients on low speed of mixer. Add remaining ingredients and beat 2 minutes on medium-high speed. Pour into 7" x 11" or 8" x 12" greased and floured pan. Bake 350 degrees about 35 minutes or until inserted toothpick comes out clean. Add your favorite icing or use the following: Beat 3 egg whites until stiff; add 1/2 cup sugar. Beat until stiff. Add 1 teaspoon coconut flavoring and 1 cup white syrup which has been heated to boiling. Beat until stiff. Cover warm cake. Add coconut, if desired.
Spray pan to bake cake. Break vanilla waffers in small pieces, pour pet milk over them and set aside. Stir 3 tablespoon of flour over fruit mix together to keep from sticking together. In large pan mix eggs, sugar, cinnamon, nutmeg, all spice, & salt together. Then mix cookies and fruit and mixture all together. Put cake in oven and bake at 350 degrees. Put pan of water in lower rack of oven to keep cake moist while baking. Bake at 350 degrees for 1 1/2 hours.
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