Marian's Favorite Recipes!

INSTRUCTIONS

Sift flour, baking powder, salt, sugar, and cream of tartar together. Add shortening. Mix with pastry blender, as for making a pie crust. Add milk. Stir with fork. Put on bread board and roll out (about ¾” thick). Use biscuit cutter to make 8 – 12 biscuits. Place on greased cookie sheet. Bake at 425 degrees.

INSTRUCTIONS

Cut oranges in half, (save juice for drinking); discard the pulp; put orange rinds through food grinder. Put in 3 quart saucepan, cover with water; let boil 5 minutes. Drain. Cover with water and repeat 4 times. On the 4th time, add 1 c sugar and 1 c water. Boil until it forms a syrup. Set aside.

Cream sugar and shortening together. Add rest of ingredients.

Bake in greased loaf pan at 350 degrees about 1 hour

INSTRUCTIONS

Grease Bundt Pan; heat oven to 350 degrees

Cream together oleo and sugar. Add eggs. Sift flour, baking powder, and salt together, and added singly and add to above alternately with the sour cream. Add vanilla. Put ½ batter in Bundt pan. Sprinkle with 3 T brown sugar, ½ c nuts, chopped, and 1 t cinnamon well-mixed.

Pour remaining batter on top. Bake one hour at 350 degrees. Let set 10 minutes. Then turn upside down on plate.

INSTRUCTIONS

Cut bread into ½ “ cubes. In baking pan melt butter or oleo, add garlic salt. Mix well. Add bread cubes. Toss to coat. Place in 300 degree oven for 25 – 30 minutes, or until croutons are crisp. Makes 3 c. Store in tightly covered jar in refrigerator.

INSTRUCTIONS

Sift dry ingredients together into large bowl. Add apricots, nuts and zest. Mix together. Add liquid ingredients. Mix together. Add to dry ingredients, using hands to mix well. Divide into 2 pieces, then with floured hands, shape into two 12” x 3” logs. Place 6” apart on a greased baking sheet, and bake 20 – 30 minutes, or until golden brown and firm to touch. Remove from oven, reduce temperature to 300 degrees. Transfer logs to cutting board, cool for 5 minutes. With a serrated knife, cut each log into ¾ inch slices. Arrange slices upright on baking sheet, ½“ apart. Return to oven and bake 15 minutes. After they are cool, store in air-tight container.

INSTRUCTIONS

Preheat oven to 425 degrees. Grease cookie sheet. Sift together flour, sugar, baking powder, salt and soda and put into large bowl. Add butter and shortening using fingertips, rub in until coarse meal forms. Add 1 c buttermilk, currents and orange peel.

Stir gently until dough comes together, and gather dough into ball. On lightly floured board, gently knead 3 or 4 turns to combine well. Divide into 2 pieces; flatten into ¾” rounds. Using floured knife, cut each round into 8 wedges. Transfer wedges to baking sheet. Brush with 2 T buttermilk and sprinkle with sugar. Bake scones until light golden brown, about 15 minutes. Serve warm or at room temperature.

INSTRUCTIONS

Preheat oven to 400 degrees. Cut butter into flour, as for a piecrust. Add currants and orange peel. Beat 1 egg, plus 1 egg yolk in small bowl; add cream. Add to flour mixture. Knead gently a few times. Roll to thickness of 1”. Cut into rounds. Put on cookie sheet (greased). Brush tops with egg white. Sprinkle lightly with sugar. Bake until light brown—15-18 minutes. Serve warm or at room temperature.

INSTRUCTIONS

Preheat oven at 350 degrees

Blend bananas and butter 20 seconds in food processor.

Sift dry ingredients into above mixture. Add rest of ingredients. Process 10 seconds. Add nuts. Process a couple of seconds more.

Put in greased 9’ x 5” pan. Bake approximately 50 minutes.

INSTRUCTIONS

Sift together the dry ingredients; combine with liquids. Add berries which have been dredged in flour. Bake at 375 degrees about 20 minutes.

INSTRUCTIONS

Mix sugar, butter, eggs, and buttermilk well.

Sift flour and soda into batter. Add orange, dates, and nuts. Mix well.

Grease and flour small muffin pans. Bake at 375 for about 15 minutes.

Bring sugar and orange juice to a boil. Have it hot when muffins are done. Drop hot muffins in hot sauce, one or two at a time, and remove immediately. Drain on a rack.

INSTRUCTIONS

Heat oven to 400 degrees. Grease 8” or 9” baking pan.

Combine dry ingredients. Stir in milk, oil and egg, mixing just until ingredients are moistened.

Bake 20 – 25 minutes, or until light brown on top.

INSTRUCTIONS

Have bakery slice bread into 4 lengthwise slices. Can use sandwich loaf, or use 2 loaves, white and whole-wheat, using 2 white and 2 dark slices alternately. Using ½ c softened butter,
l. Spread one side of each slice with butter – place one slice, buttered side up on serving plate.
Spread with Shrimp Salad filling.
2. Top with 2nd slice and spread with cheese pecan filling.
3. Top with 3rd slice and spread with chicken-bacon filling
4. Top with 4th slice.
5. Frost top and sides with 16 oz. cream cheese mixed with ½ c cream
6. Decorate with sliced stuffed olives and toasted almonds.
7. Chill in refrigerator overnight. Cover with plastic.
8. Cut with sharp knife into 1 “ slices.

INSTRUCTIONS

Mix butter and sugar. Add dates, softened in water. Then add beaten egg. Stir.

Add nuts and vanilla. Mix.

Add dry ingredients sifted together. Stir well.

Bake slowly, about 1 ½ hour in loaf pan, or in 2 small pans for about 30 minutes.

INSTRUCTIONS

Warm milk and stir in flour sifted with sugar and salt. Stir in a little melted butter, then the eggs, then the rest of the butter. Melt a little butter in a pan, and pour in a little of the batter so it spreads out evenly in a thin layer covering the whole of the bottom of the pan. Fry pale and crisp on both sides. Serve as hot as possible with sugar and raspberry jam, or maple syrup.