Ingredients

• 9 cups (2125 ml) all-purpose flour, sifted
• 1/3 cup (80 ml) baking powder
• 1 cup (225 ml) instant non-fat dry milk
• 4 tsp (20 ml) salt
• 1-3/4 cups (425 ml) shortening

Preparation

• In a very large bowl, stir together flour, baking powder, dry milk, salt; mix well.
• With a pastry blender, cut shortening into dry ingredients until mixture resembles course cornmeal.
• Store in tightly sealing containers.
• Mix may be stored at room temperature for several weeks.
• To make bisuits use 2 cups (475 ml) of the mix to 1/2 cup (125 ml) water.
• Stir water into the mix.
• Turn out onto lightly floured surface.
• Roll around in flour until dough can be rolled.
• Roll into 1/2 inch thickness and cut biscuits.
• Place on an ungreased baking sheet and bake at 450 degrees (225 C.) for 10 minutes, will make about 10-12 small biscuits.
• To make drop biscuits, use more liquid and drop on ungreased baking sheet and bake at 450 degrees (225 C.) for 10 minutes.
• To make dropped dumplings in soups and stews, make dough the consistency for drop biscuits, and slide off of a wet spoon into the lightly boiling liquids and cover and steam for 15-20 minutes.
• To make coffee cakes, add an egg, some vanilla or other flavored extract and sugar to taste and enough liquid to make a good dough, lay in a greased pan and top with apples or other fruit and stuessel topping.

Comments

Hint: Add some powdered Buttermilk in additon to the dry milk for a buttermilk baking mix.

Ingredients:

Directions:

• Heat oven to 350°F. Grease 9-inch square baking pan.
• Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly into prepared pan.
• Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING; spread over brownies. Cut into squares. About 16 brownies.

CREAMY BROWNIE FROSTING

• 3 tablespoons butter or margarine, softened
• 3 tablespoons HERSHEY'S Cocoa
• 1 tablespoon light corn syrup or honey
• 1/2 teaspoon vanilla extract
• 1 cup powdered sugar
• 1 to 2 tablespoons milk

• Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.

Recipe taken from: Hershey's Kitchen

Ingredients

• 1 pint small curd cottage cheese
• 1 small tub of Cool Whip
• 1 pkg. orange jello
• 1 sm. can Mandarin oranges

• Mix in large bowl cottage cheese, cool whip, jello powder, and can of drained Mandarin oranges.
• Cover and chill for 24 hours.
• Serve.

1. This is easy and kids love it, very rich. You can use cherry jello and marichino cherries or fruit cocktail in place of the orange jello and mandrian oranges, which looks more festive for the chrismas holidays.

Ingredients

• 1/2 cup (125 ml) maple syrup
• 1/2 cup (125 ml) ketchup
• 1/4 cup (60 ml) soy sauce
• 2 tsp (10 ml). dry mustard
• 1 tsp (5 ml). ground ginger
• 1/4 tsp (1 ml). garlic powder
• 2-1/2 lbs (1.1 kg). chicken wings tip removed.

• Combine all ingredients, except chicken, in a 2 qt saucepan; mix well.
• Bring to boil; cook over med high heat about 6 minutes.
• Remove from heat; let cool a bit.
• Cut chicken wings in half at joint and place skin side down in baking pan.
• Pour sauce over chicken.
• Cover and refrigerate several hours or over night.
• Turn chicken skin side up.
• Bake at 400 degrees (200 C.) 45 to 50 min. spooning sauce over chicken occasionally.
• If serving at party you can now put in crockpot on low to keep warm.

Ingredients

• 1 head (1 pound) Romaine lettuce washed, drained, and torn into bit-size pieces.
• 2 tbsp (30 ml). mayonnaise
• 1 clove garlic, minced
• 1 tbsp (15 ml). fresh lemon juice
• 1 tsp (5 ml). red wine vinegar
• 1 tsp (5 ml). anchovy paste
• 1/4 tsp (1 ml). Worcestershire sauce
• 1/4 tsp (1 ml). Dijon mustard
• 1/4 tsp (1 ml). coarsely ground black pepper
• 3 tbsp (45 ml). olive oil
• 1/2 cup (125 ml) grated parmesan cheese
• salt

• Place lettuce in large salad bowl.
• In small mixing bowl, combine mayo, lemon juice, garlic, anchovy paste, worcestershire sauce, vinegar, mustard, and pepper till blended well.
• Whisk in the olive oil.
• Pour dressing over lettuce and toss well.
• Add croutons and cheese and toss again.
• Season to taste with salt, and maybe more pepper.

Ingredients

• 1-1/2 sticks of butter
• 1-1/2 cups (350 ml) of sugar
• 6 eggs
• 6 oz (168 grm) of unsweetened chocolate
• 1 pie crust
• Whipped Cream:
• 1 pint heavy cream
• 4 tsp (20 ml) of vanilla
• 2 tsp (10 ml) powdered sugar

• Cream butter well.
• Add sugar until creamy.
• Separate egg yolks and whites and beat seperatly.
• Add to butter mixture.
• Melt chocolate on low heat; when melted, add to mixture and beat well until smooth.
• Pour into cooked pie shell and chill for 2 hours.
• Whipped Cream:
• In a chilled bowl, beat cream on medium speed.
• Sprinkle powdered sugar into cream.
• Add vanilla and beat on high until peaks form and it is thick.
• Chill and serve.

Ingredients

• 20 graham crackers, crushed between sheets of wax paper
• 1 can cherry pie filling
• 1 box Dream Whip (mixed as directed on package)
• 1 cup (225 ml) confectioners sugar
• 3 tbsp (45 ml). sugar
• 1 8 oz (224 grm). pkg. cream cheese
• 1 stick butter

• Melt butter and mix with graham crackers.
• Put in pie pan to make a crust (press crumbs against pie pan).
• In deep bowl mix Dream Whip as directed on package.
• Blend in sugar, confectioners sugar, and cream cheese.
• Pour into pie shell.
• Put cherry pie filling on top
• Chill until served.

Ingredients

• 3/4 cup (175 ml) Hershey's cocoa
• 1/2 tsp (2 ml). baking soda
• 2/3 cup (150 ml) vegetable oil
• 1/2 cup (125 ml) boiling water (measure accurately)
• 2 cups (475 ml) sugar
• 2 eggs
• 1-1/3 cups (325 ml) unsifted all-purpose flour
• 1 tsp (5 ml). vanilla
• 1/4 tsp (1 ml). salt

• Stir cocoa and baking soda in a medium bowl.
• Blend in 1/3 cup (80 ml) vegetable oil.
• Add boiling water; stir until mixture thickens.
• Stir in sugar, eggs and remaining 1/3 cup (80 ml) vegetable oil; stir until smooth.
• Add flour, vanilla and salt; blend completely.
• Pour into lightly greased 13x9x2" pan or two 8" square pans.
• Bake in a 350-degree oven for 35 to 40 minutes for 13x9x2" pan, 30 to 32 minutes for 8" square pans.
• Cool; frost, if desired.

Ingredients:

• 1/4 cup finely chopped flat leaf parsley
• 3 tablespoons finely chopped chervil
• 3 tablespoons finely chopped chives
• 3 tablespoons finely chopped tarragon
• 1 shallot -- minced
• 3 tablespoons chopped capers
• 3 tablespoons finely chopped anchovies
• 1 lemon -- zest grated
• 1/2 cup extra virgin olive oil
• 1 tablespoon red wine vinegar
• salt and pepper to taste.

• Combine all ingredients and season to taste with salt and pepper. Serve with steaks.

Ingredients

1. 4 boned, skinned chicken breast halves
2. 2 Tbsp (30 ml). flour
3. 1/4 tsp (1 ml). salt
4. 1/8 tsp (1 ml). white pepper
5. 3 tsp (15 ml). olive oil
6. 2 cloves garlic, minced
7. 1-1/2 cups (350 ml) fresh mushrooms, sliced
8. 3 green onions, sliced
9. 1/2 cup (125 ml) dry white wine or chicken broth
10. 8 oz (224 grm). cream cheese, cubed
11. 1/2 cup (125 ml) grated parmesan cheese
12. 1/4 cup (60 ml) milk
13. 2 Tbsp (30 ml). fresh sage, chopped
14. 4 cups (950 ml) hot cooked fettuccine noodles
15. sage leaves for garnish

1. Flatten chicken breast halves to 1/4".
2. Dredge in combined flour, salt and pepper.
3. Fry in hot oil until done, about 6 minutes, on each side. Remove from skillet; keep warm.
4. Stir garlic, mushrooms, onions and wine or broth into drippings; cook over low heat until tender, about 3 minutes.
5. Add cream cheese, parmesan cheese, milk and sage and continue cooking over low heat until smooth.
6. Arrange chicken on fettuccine; top with sauce.
7. Garnish with sage leaves.