Recipe for...Spooky Halloween Tree


Recipe for... cake recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Spooky Halloween Tree This recipe is rated : 0 Recipe Ingredients 1 package Betty Crocker? SuperMoist? white or yellow cake mix 1/3 cup shortening 1/3 cup butter or margarine, softened 1/2 teaspoon vanilla extract 1 egg Liquid or paste orange food color Cooking Procedures Heat oven to 375 degrees F. Stir together about half of the cake mix (dry), the shortening, butter, vanilla, egg and food color in large bowl thoroughly, using spoon. Stir in remaining cake mix. Divide dough in half. Roll each 1/4 inch thick on lightly floured cloth-covered board, using cloth-covered rolling pin. Cut into desired shapes with 2 1/2-inch cookie cutters; cutting out eyes, nose, etc., if desired, using sharp knife. Bake on ungreased cookie sheet 6 to 8 minutes or just until set (centers will be soft). Cool 1 minute before removing from cookie sheet. Immediately make hole in tops of some cookies, using end of plastic straw; trim any cut edges with sharp knife to straighten. Cool completely on wire rack. Tie ribbon or yarn through holes to hang. Hang ornaments on tree branches anchored in a pot or on Halloween tree (available at craft stores). Decorate remaining cookies as desired. High Altitude (3500-6500 ft) - No changes.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: with cream or milk. Barley Soup No. 2. Take the coarse-grained barley; do as before, leaving out the celery root. After the barley is about half done add the meat-liquor, and finish cooking it until quite soft. Rub through a wire sieve, add egg and cream, and serve over crisply fried bread, or little bread balls, of which later. All these soups may be served without the egg, if the broth is a first-rate one. Rice-flour Soup. Take one ounce of rice flour (two tablespoonfuls) ; stir unt
© 2009