Karen Hall, Lillie School 2 sticks of Land O' Lakes® butter1/2 cup Crisco®3 cups sugar5 eggs1/2 tsp. salt1/2 tsp. baking powder1 cup milk1/2 tsp vanilla flavor1/2 tsp lemon flavor3 cup flour Cream butter, shortening, and sugar until smooth. Add egg; beat about 1 minute on hand. Add milk, then add flour, salt, and baking powder. … Continue reading Cold Oven Pound Cake
Karen Hall, Lillie School Cake: 1 package Duncan Hines® butter recipe golden cake mix1/2 cup Crisco® or Puritan® oil1 (8oz) carton dairy sour cream1/4 cup sugar1/4 cup water4 eggs Filling: 1 cup chopped pecans2 tsp cinnamon2 tsp brown sugar2 tsp reserved cake mix Preheat oven to 375°. In large bowl, blend cake mix, sour cream, … Continue reading Sock-It-To-Me-Cake
Karen Hall, Lillie School 2 cup butter1/2 cup Criscon®1 1/2 cup white sugar1 1/2 cup brown sugar5 eggs3 cup flour1/2 tsp baking powder1/2 tsp salt1 tsp vanilla1 cup milkNuts of choice (pecans, walnuts, raisins) Cream butter, shortening, and sugars until smooth. Add 5 eggs. Add flour, baking powder, and salt. Add milk and flavor. Mix … Continue reading Nut Cake
Karen Hall, Lillie School 1/2 cup melted margarine1 cup sugar2 cup light corn syrup4 eggs1/2 tsp salt2 cups chopped pecans2 unbaked pie shells Mix flour, salt, sugar, eggs, vanilla, and syrup. Add pecans. Pour in unbaked pie shells. Bake at 350°F. for 40 - 45 minutes.
Karen Hall, Lillie School 1 can sweetened condensed milk9 oz Cool Whip®6 oz can frozen lemonade9 inch pie graham cracker shell Combine all ingredients and mix well. Beat until smooth. Pour into shell and freeze for 2 hours.
Karen Hall, Lillie School 1 (6 oz) Johnston's® graham cracker Reddi-Crust®1 (4 oz) package Baker's® German's sweet chocolate1/3 cup milk2 Tbsp sugar (optional)1 (3 oz) package cream cheese, softened1 (8 oz) Cool Whip® non-dairy whipped topping , thawed Heat chocolate and 2 tablespoons of the milk in saucepan over low heat, stirring until chocolate is … Continue reading German Sweet Chocolate Cream Pie
Karen Hall, Lillie School 1/4 cup butter or margarine2 cup Pepperidge Farm herb seasoned stuffing, crushed1 tsp salt2 to 3 lb chicken, cut-up1 egg1 Tbsp waterGravy Gravy: 1 (10 3/4 oz) can chicken gravy1/2 sour cream Preheat oven to 425°F. Put butter in shallow baking pan and place in oven until melted. Meanwhile combine crushed … Continue reading Oven-Fried Chicken