2 cups Self Rising Flour Seedless White Raisins (Optional) Enough Milk to Bind 1/2 Stick Soft Butter 1/4 cup Sugar 1 Egg Pinch SaltRub butter into flour. Add sugar and salt. Add beaten egg. Mix to soft consistency with milk. Bake @ 410 for 15 minutes. A biscuit cutter can be used, or the mixture can be dropped onto the baking sheet.
2 cups Self Rising Flour 2 Eggs 1/2 cup Sugar 1/2 Stick Butter 1/2 cup MilkRub together butter, sugar and flour. Beat eggs and milk together. Grease a cake pan and dust with flour. Pour in mixture and sprinkle top with sugar. Bake @ 350 for 20 minutes.
2 cups Self Rising FLour 1/2 cup Soft Brown Sugar 1 level teaspoon Cinnamon 1/2 cup Marg. Scant 1/4 cup Milk 1 Eggs 1/4 cup RaisinsRub marg. into flour then add the other ingredients and mix well. Bake @ 350 for 45 minutes. When cold ice top and decorate with chopped walnuts and cherries.
ALL BRAN LOAF
1 cup All Bran 1 cup Brown Sugar 1 cup Raisins 1 cup Cold TeaPlace above ingredients in a bowl and let stand a few hours then add 1 cup Self Rising Flour. Place in well greased loaf pan and bake for 1 hour @ 350.
2 cups Self Rising Flour 1 Egg 1 tablespoon Milk 1/4 cup Sugar Pinch Salt 1/4 cup Marg. Coconut Melted JamCream marg., sugar and salt. Add egg with a little flour. Beat well. Stir in the rest of flour. Mixture should be fairly stiff. Divide mixture into 24 pieces, flour hands and roll each piece into a ball. Place on a greased baking sheet and bake at 350 for 8 - 10 minutes. When cold sandwich together with jam, brush over with heated jam or thin water icing and roll in coconut.
1+1/4 cups Butter 2/3 cups Sugar 3+3/4 cups FlourRub butter into flour, add sugar, knead and press mixture together with fingertips till it forms a smooth ball. Roll out to fit baking pan (cookie sheet, cake pan etc.), flute the outer ring and prick all over with a fork. Baking shelf third from top of oven @ 335 for 45 -55 minutes.
2 cups Coconut 1/2 cup Self Rising Flour 1 teaspoon CocoaMix the above ingredients in a bowl.
1 Stick Marg. 1/4 cup SugarMelt above ingredients in a pan.
Mix melted marg. and sugar into dry ingredients. Bake @ 350 for 25 minutes. When cool cover with chocolate icing and cut into fingers.
1+1/4 cups Self Rising Flour 1/4 cup Sugar 1 Stick Marg. 1 Egg Vanilla Essence Corn flakesCream marg. and sugar. Add egg and beat well; add flour and a drop of vanilla essence and mix until smooth. Roll small teaspoons of mixture in corn flakes. Place on lightly greased baking sheet and slightly flatten. Bake @ 350 for 20 minutes.
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