OLD FASHIONED BETTY CROCKER COOKBOOK RECIPES
1962 BETTY CROCKER OLD-FASHIONED SOUR CREAM COOKIES
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Total Time 1 hours
Prep Time 30 minutes
Yield 1
Number Of Ingredients 10
Steps:
- "Heat oven to 425 F. Mix thoroughly shortening, sugar, egg and vanilla. Measure flour by dip-level-pour method. Mix dry ingredients and add to cramed mixture alternately with sour cream. Divide dough and roll out to 1/4-inch thickness on well-floured passtry cloth. Cut with 2-inch cutter; place on greased baking sheet. Sprinkle with sugar. Bake 8 to 10 minutes, or until delicately golden. Makes 4 to 5 dozen 2-inch cookies. Posted to EAT-L Digest by pat hogberg
Nutrition Facts : Calories 4658 calories, FatContent 94.545725 g, CarbohydrateContent 912.225845 g, CholesterolContent 294.616858 mg, FiberContent 11.7321001869142 g, ProteinContent 49.814765 g, SaturatedFatContent 39.806023525 g, ServingSize 1 1 Serving (1220g), SodiumContent 1141.154 mg, SugarContent 900.493744813086 g, TransFatContent 7.1816062 g
PEACH PIE THE OLD FASHIONED TWO CRUST WAY RECIPE | ALLRECI…
This is a simple, quick, old fashioned, baked, two crust peach pie made with fresh peaches and simple ingredients. It's great during summer peach season.
Provided by BERNIERONE
Categories Peach Pie
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (220 degrees C).
- Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
- Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
- Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.
Nutrition Facts : Calories 427.8 calories, CarbohydrateContent 58.6 g, CholesterolContent 30.9 mg, FatContent 19.8 g, FiberContent 2.1 g, ProteinContent 4.7 g, SaturatedFatContent 6.1 g, SodiumContent 358.3 mg, SugarContent 30.1 g
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This is a simple, quick, old fashioned, baked, two crust peach pie made with fresh peaches and simple ingredients. It's great during summer peach season.
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- Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.
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