Type what you have

Ingredients

• ✓ margarine
• milk
• greek yogurt
• all-purpose flour
• salt
• baking powder
• egg white

Instructions

1. 1 Stir the milk, margarine, and yogurt together in a bowl.
2. 2 Mix the flour, salt, baking powder, and egg white in a large bowl. Pour the milk mixture into the flour mixture and work the mixture together with your hands until the dough separates from the sides of the bowl, adding flour or water as needed to get the right consistency, which will be neither sticky nor dry. Cover with a damp cloth and let stand at room temperature for 30 minutes.
3. 3 Turn the dough out onto a lightly floured surface; divide into 12 pieces and roll into balls. Roll and stretch each ball to about 1/8-inch thick and 8 inches in diameter.
4. 4 Lightly oil a cast iron skillet and place over medium-low heat. Cook the dough in the hot skillet until it begins to set, 1 to 2 minutes per side. Pierce the dough with a fork 3 to 4 times while it cooks. Wrap the finished pieces in a towel until ready to serve.

By Max_a_romagnolo_In_America

Ingredients

• ✓ margarine
• yeast
• bread flour
• salt
• sugar
• dry milk powder
• water

Instructions

1. 1 Combine flour, salt, sugar, dry milk, butter or margarine, yeast, and warm water. Gather into a ball. Turn out an a lightly floured surface, and knead until the dough is smooth. Place in a well oiled bowl, and turn to coat the surface. Cover with a damp cloth, and place in a warm spot for 2 hours.
2. 2 Punch down the dough. Roll out to fit a 14 inch pizza pan. Allow to rise until doubled in size.
3. 3 Bake at 375 degrees F ( 190 degrees C) until crust is a very light brown color. Remove from oven.
4. 4 Place desired toppings on the pizza. Bake for 20 minutes, or until toppings are done.

By Flute

Ingredients

• ✓ margarine
• parmesan cheese
• garlic powder
• basil
• hot dog bun

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Stir Parmesan cheese, garlic powder, and basil together in a small bowl.
3. 3 Place hot dog buns, cut-sides up, onto the prepared baking sheet. Spread margarine onto buns, then sprinkle Parmesan mixture over top.
4. 4 Bake in the preheated oven until golden brown, about 10 minutes.

By Billie Miller

Ingredients

• ✓ margarine
• egg
• sugar
• baking powder
• all-purpose flour
• anise extract

Instructions

1. 1 Mix ingredients in order given. Should be the consistency of a drop cookie.
2. 2 Heat Pizzelle Iron. Drop about 1 heaping teaspoon on hot iron, wait approx. 40 seconds.

By Ed mr1

Ingredients

• ✓ margarine
• butter
• all-purpose flour
• chicken bouillon
• water
• milk
• white pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter and margarine in a saucepan over medium-low heat.
3. 3 Add flour and crumbled bouillon; stir until well blended, 1 to 2 minutes.
4. 4 Continue to cook and stir until thickened and lightly browned, about 5 minutes.
5. 5 Increase the heat to medium and whisk in water until smooth.
6. 6 Stir in milk; cook and stir until hot and thickened, 2 to 3 more minutes.
7. 7 Season with white pepper.

By KEIRISTY

Ingredients

• ✓ margarine
• egg
• white sugar
• anise extract
• all-purpose flour
• baking powder

Instructions

1. 1 Beat eggs and sugar with an electric mixer until fluffy. Stir in the melted butter and anise extract. Combine the flour and baking powder; stir in gradually. Dough will be sticky.
2. 2 Preheat your pizzelle iron according to the manufacturer's instructions. Drop batter by rounded spoonfuls onto the iron. Close and cook for about 90 seconds, or until steam stops coming out of the iron. Carefully remove and cool. Store in an airtight tin at room temperature.

By Betty

Ingredients

• ✓ margarine
• almond filling
• egg
• sugar
• all-purpose flour
• baking powder
• green food coloring
• red food coloring
• apricot preserves
• raspberry jam
• semisweet chocolate

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease three 13x9x2-inch pans; line with waxed paper and grease waxed paper.
2. 2 Mix almond filling, egg yolks, margarine, and sugar together in a bowl using an electric mixer until light and fluffy.
3. 3 Combine flour and baking powder in a bowl. Stir into almond mixture.
4. 4 Beat egg whites together in a bowl using an electric mixer on medium speed until soft peaks form. Fold into almond batter.
5. 5 Divide batter equally among 3 bowls. Add green food coloring to 1 bowl; add red food coloring to another. Leave the third bowl uncolored. Pour the contents of each bowl into the prepared pans.
6. 6 Bake in the preheated oven until edges are golden brown, 10 to 12 minutes. Invert onto wire racks, remove waxed paper, and turn right-side-up on a baking sheet.
7. 7 Spread apricot jam onto the surface of the green cake; top with the plain cake. Spread raspberry jam onto the plain cake; top with the red cake. Cover with plastic wrap; set a heavy cutting board or flat pan on top. Refrigerate 8 hours to overnight.
8. 8 Place chocolate in a microwave-safe bowl; heat in the microwave until melted, 1 to 2 minutes. Spread melted chocolate onto the surface of the cake. Allow to set, about 15 minutes.
9. 9 Cut off all 4 sides of the cake to make the edges clean and even. Cut the cake into 1-inch strips; cut strips into bite-size pieces.

By nella marley

Ingredients

• ✓ margarine
• lasagna noodle
• garlic
• all-purpose flour
• milk
• thyme
• asparagus
• ham
• mozzarella cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain. Cut noodles in half crosswise.
2. 2 Meanwhile, melt margarine in a large skillet over medium heat. Add garlic; cook until just fragrant. Stir in flour until no lumps remain; gradually stir in milk. Season with thyme; simmer until thick. Remove sauce from heat.
3. 3 Grease a 9x9-inch microwave-safe glass baking dish. Layer noodles, sauce, asparagus, ham, and mozzarella in the prepared baking dish; repeat layers twice more, starting each layer with noodles and finishing with mozzarella.
4. 4 Cover the dish with a microwave-safe lid or plastic wrap; microwave on high until cheese is melted and bubbly, 9 to 10 minutes (time may vary depending on your microwave). Set aside before serving, 5 to 10 minutes.

By Wendy Hansen

Ingredients

• ✓ margarine
• sugar
• olive oil
• vanilla extract
• egg substitute
• all-purpose flour
• cocoa powder
• baking powder
• milk chocolate candy bar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a large bowl, cream together the sugar, margarine and olive oil until smooth. Stir in the vanilla and egg substitute. Combine the flour, cocoa, and baking powder. Stir into the creamed mixture. Fold in the chocolate pieces. Cover, and chill dough for 10 minutes.
3. 3 Divide the dough into two equal pieces. Roll each piece into a log about 9 inches long. Place the logs onto the prepared cookie sheets about 4 inches apart. Flatten each one down to 1 inch thickness.
4. 4 Bake in the preheated oven for 20 to 25 minutes, or until firm. Cool on sheets for 15 minutes before removing to wire racks to cool completely.
5. 5 Move the cookie loaves to a cutting board. Using a serrated knife, slice each loaf crosswise into 3/4 inch slices. Return slices to the baking sheet cut side down and bake for an additional 8 to 10 minutes on each side, until dry and lightly toasted. Cool completely before storing in an airtight container.

By EHOLT

Ingredients

• ✓ margarine
• baguette
• olive oil
• butter
• garlic
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Set the oven to broil at 425 degrees F (220 degrees C).
2. 2 In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble. Season with salt and pepper. Remove from the heat.
3. 3 Dip each slice of bread into the garlic mixture, turning to coat each side. Place Parmesan cheese on a plate. Press one side of each piece of bread into the cheese, and place cheese side up on a baking sheet.
4. 4 Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.

By PTrish

Ingredients

• ✓ margarine
• sugar
• olive oil
• egg substitute
• vanilla extract
• all-purpose flour
• cocoa powder
• baking powder
• milk chocolate candy bar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
2. 2 In a large bowl, beat the sugar, olive oil and margarine until smooth. Stir in the egg substitute and vanilla. Combine the flour, cocoa and baking powder, gradually stir into the wet ingredients. Mix in the chopped candy bar. Chill dough for 10 minutes.
3. 3 Divide the dough into two equal pieces. Roll each piece into a 9 inch long log. Place the logs onto the prepared cookie sheet 4 inches apart and flatten to 1 1/2 inch thickness. If there is not enough room, put each one onto a separate sheet.
4. 4 Bake for 20 to 25 minutes in the preheated oven until somewhat firm. Cool on the baking sheets until cool enough to handle.
5. 5 Remove baked loaves to a cutting board and cut each one crosswise into 1/2 inch slices with a sharp knife. Place the slices cut side down back onto the baking sheets, and toast on each side for an additional 8 to 10 minutes. Cool on wire racks and store in an airtight container.

By EHOLT

Ingredients

• ✓ margarine
• water
• bread flour
• milk powder
• sugar
• salt
• parmesan cheese
• italian seasoning
• yeast

Instructions

1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
2. 2 Select the Medium Crust and Basic/White Bread settings, and press Start.

By Kathy Kauffman

Ingredients

• ✓ margarine
• spaghetti
• sausage
• onion
• green pepper
• tomato
• tomato sauce
• italian seasoning
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain.
2. 2 Cook and stir sausage in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir onion, bell pepper, and margarine into sausage. Reduce heat to low, cover, and cook until onion is soft, 3 to 5 minutes.
3. 3 Stir tomatoes, tomato sauce, and Italian seasoning into sausage mixture; bring to a boil. Stir in Parmesan cheese and pour over cooked spaghetti. Top with mozzarella.

By kcs

Ingredients

• ✓ margarine
• broccoli floret
• angel hair pasta
• olive oil
• onion
• garlic
• shrimp
• salt
• black pepper
• mozzarella cheese

Instructions

1. 1 Bring a pot of water to a boil, and cook the broccoli 5 minutes, just until tender. Drain, and set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Add angel hair pasta, cook for 4 minutes, until al dente, and drain.
3. 3 Heat the margarine and olive oil in a skillet, and cook the onion and garlic until tender. Mix in broccoli and shrimp, and cook until heated through. Toss with the cooked pasta, season with salt and pepper, and top with cheese to serve.

By Kahala

Ingredients

• ✓ margarine
• active dry yeast
• water
• bread flour
• sugar
• salt
• olive oil
• butter
• garlic powder
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Sprinkle yeast over water in a bowl; let stand until dissolved, 5 to 10 minutes.
2. 2 Stir flour, sugar, and salt together in a large bowl. Add yeast mixture and oil; beat with a sturdy spoon until dough begins to pull away from sides of the bowl. Cover bowl; set aside in a warm place until doubled in volume, about 35 minutes.
3. 3 Turn dough out onto a floured surface; knead briefly. Roll dough to 1/4- to 1/2-inch thickness or to the size of a baking sheet.
4. 4 Grease a baking sheet; place dough on the prepared baking sheet. Spread butter evenly over top; sprinkle with garlic powder, followed by Parmesan cheese, then mozzarella cheese. Rest while oven preheats.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until golden brown and cheese is bubbly, about 20 minutes. Serve warm.

By Gina Izzy Shores

Ingredients

• ✓ margarine
• chicken breast
• butter
• garlic
• green onion
• basil
• pizza crust dough
• tomato
• cilantro
• ricotta cheese
• parmesan cheese

Instructions

1. 1 Place chicken breast in a saucepan with enough water to cover. Bring to a boil, and cook until no longer pink, about 20 minutes. Drain and cool slightly, then cut into strips.
2. 2 Meanwhile, in a small skillet over medium heat, melt butter with garlic, onion, and basil. Pour into a chilled dish to cool, and refrigerate until set.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Roll out pizza dough, place onto a pizza pan or other baking sheet, and spread herb butter over surface using the back of a spoon. Arrange chicken on top, then dot with ricotta cheese. Top with tomato slices, cilantro, and Parmesan cheese.
5. 5 Bake for 15 to 20 minutes in the preheated oven, until crust is browned and the center is cooked through.

By ksimone619

Ingredients

• ✓ margarine
• ✓ margarine
• olive oil
• turkey sausage
• sausage drippings
• apple
• onion
• salt
• black pepper
• oregano
• flour
• water
• mashed potato

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Grease a 2-quart casserole dish.
3. 3 Heat olive oil in a skillet over medium heat; cook and stir Italian sausage until browned and crumbly, about 10 minutes. Use a slotted spoon to transfer sausage to prepared casserole dish. Drain drippings and reserve 2 tablespoons drippings in the skillet.
4. 4 Melt 2 tablespoons margarine in a separate skillet over medium heat; cook and stir apple and onion slices until tender, about 8 minutes. Place apple and onion in casserole dish with sausage.
5. 5 Lightly stir sausage, apple, and onion together; season with salt, black pepper, and oregano.
6. 6 Brown flour in reserved drippings in skillet over medium heat. Whisk water into flour until thick gravy forms, about 3 minutes.
7. 7 Pour gravy over sausage mixture in the casserole dish; spread mashed potatoes over the top with a spoon, creating peaks. Lightly brush mashed potatoes with 1 tablespoon melted margarine.
8. 8 Bake in the preheated oven until the potatoes are lightly browned and the sausage mixture is bubbling, about 30 minutes.

By NikkHoff

Ingredients

• ✓ margarine
• ✓ margarine
• shortening
• white sugar
• egg yolk
• all-purpose flour
• baking soda
• buttermilk
• vanilla extract
• coconut
• pecan
• egg white
• cream cheese
• confectioners' sugar
• vanilla extract
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
2. 2 Beat egg whites until they form stiff peaks.
3. 3 In a large bowl, cream 1/2 cup butter and shortening till light. Add white sugar, and beat till fluffy. Beat in egg yolks. Stir together flour and baking soda, and add alternately with buttermilk into the creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla, coconut, and 1 cup pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans.
4. 4 Bake cakes in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 25 to 30 minutes. Cool in pans for 10 minutes. Remove to wire rack to cool completely, about 1 hour.
5. 5 Combine cream cheese, 1/2 cup butter, confectioners' sugar, and 1 teaspoon vanilla in mixer bowl. Beat till smooth. Add coconut if desired. Frost the cooled cake. The remaining 1/2 cup pecans can be stirred into frosting or sprinkled onto the cake after it is frosted.

By cyndi

Ingredients

• ✓ margarine
• ✓ margarine
• all-purpose flour
• baking powder
• salt
• sugar
• egg
• milk
• vanilla extract
• cornstarch
• white sugar
• egg yolk
• milk
• butter
• vanilla extract
• confectioners' sugar

Instructions

1. 1 In a large bowl, stir together the flour, baking powder, salt and 1 cup of sugar. Cut in margarine by pinching between your fingers, or using a pastry blender, until the mixture has lumps no larger than small peas. Make a well in the center, and pour in the eggs, 1/2 cup milk and 2 teaspoons vanilla. Stir until the mixture comes together, then knead for about 5 turns on a lightly floured surface.
2. 2 Roll out the dough to about 1/4 inch thickness. Grease two 12 cup muffin tins or tart pans. Cut out 20 circles using a 3 inch cookie cutter or drinking glass. Line the muffin cups with the dough. Set aside the remaining dough to cut out tops for the cups.
3. 3 In the top of a double boiler, or in a metal bowl set atop a saucepan of simmering water, whisk together the cornstarch and 3/4 cup sugar. Gradually whisk in 3 of the egg yolks, and 1quart milk. Heat, stirring constantly, until thick and bubbling. Remove from the heat, and stir in the butter and 1 teaspoon of vanilla until the butter is melted.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Fill the pastry shells half way with the vanilla cream. Roll out remaining dough, and cut into circles for lids. Place over the top of the pastry shells, and seal the edges by pressing with the tines of a fork. Whisk the remaining egg yolk with a fork, and brush the tops of the pastry cups.
5. 5 Bake for 25 minutes in the preheated oven, or until golden brown. Let cool in the tins before carefully loosening the edges to remove. Dust with confectioners' sugar before serving.

By WestCoastMom

Ingredients

• ✓ margarine
• plain yogurt
• chicken breast
• all-purpose flour
• paprika
• salt
• pepper
• olive oil
• lemon juice
• vermouth
• garlic
• lemon juice
• water
• caper

Instructions

1. 1 Coat chicken with yogurt, cover, and refrigerate at least 2 hours, preferably overnight.
2. 2 Rinse chicken, and pat dry with paper towels.
3. 3 In a bowl, stir together flour, paprika, salt, and pepper.
4. 4 Heat oil, margarine, and 1 1/2 tablespoons lemon juice in skillet over medium heat. Dredge chicken in flour mixture. Place chicken in skillet; cook, turning to brown both sides, about 15 minutes. Remove chicken to a plate, and keep warm.
5. 5 Pour vermouth into skillet, and scrape brown bits with a wooden spoon. Stir in garlic, 1/4 cup lemon juice, water, and capers. Cook until reduced by half.
6. 6 Return chicken to the pan, and simmer 3 minutes.

By KBJORNSTAD

Ingredients

• ✓ margarine
• lasagna noodle
• cheddar cheese
• ricotta cheese
• egg
• white sugar
• almond extract
• apple pie filling
• all-purpose flour
• brown sugar
• oat
• cinnamon
• nutmeg
• sour cream
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook until tender, about 8 minutes. Drain, and rinse noodles, and set aside.
2. 2 In a medium bowl, mix together the Cheddar cheese, ricotta cheese, egg, white sugar, and almond extract. Spread one can of apple pie filling in the bottom of a 9x13 inch baking dish. Layer half of the noodles to cover the filling. Spread the cheese mixture over the noodles. Top with the remaining noodles, and spread the remaining can of apple pie filling over the top of those.
3. 3 In a small bowl, stir together the flour, 6 tablespoons brown sugar, oats, cinnamon and nutmeg. Mix in margarine until the mixture is crumbly. Sprinkle over the top of the pie filling.
4. 4 Bake for 45 minutes in the preheated oven. Cool for 15 minutes. While the lasagna cools, stir together the sour cream and 1/3 cup brown sugar. To serve, cut into squares and top with sour cream as a garnish.

By Linda Correia

Ingredients

• ✓ margarine
• onion
• celery
• carrot
• garlic
• all-purpose flour
• chicken broth
• half and half
• milk
• potato gnocchi
• chicken
• spinach
• rosemary
• salt
• black pepper
• nutmeg

Instructions

1. 1 Melt margarine in a large, heavy saucepan over medium heat; cook and stir onion, celery, carrot, and garlic in hot margarine until softened, 5 to 10 minutes. Stir flour into vegetable mixture; cook and stir until vegetables are evenly coated and flour is fragrant, 3 to 4 minutes.
2. 2 Pour chicken broth, half-and-half, and milk over vegetable mixture; cook and stir until mixture thickens and comes to a boil, about 5 minutes. Reduce heat and stir in gnocchi, chicken, and spinach; season with rosemary, salt, black pepper, and nutmeg. Cook soup over low heat until gnocchi is tender, 8 to 10 minutes.

By Linda Barlow

Ingredients

• ✓ margarine
• basil
• chive
• vegetable stock
• onion
• tomato
• potato
• garlic powder
• onion powder
• cayenne pepper
• cumin
• paprika
• salt
• black pepper
• garlic
• chickpea
• arborio rice

Instructions

1. 1 Heat margarine in a pot over medium heat; cook and stir basil and chives until fragrant, 1 to 2 minutes. Heat vegetable stock in a separate saucepan over medium-low heat; keep warm.
2. 2 Cook and stir onion, tomato, potatoes, garlic powder, onion powder, cayenne pepper, cumin, paprika, salt, and black pepper into chive mixture until onion is tender, about 6 minutes. Add garlic and chickpeas; cook until garlic is fragrant, 1 to 2 minutes. Stir rice into chickpea mixture; cook and stir until rice is coated and lightly toasted, 2 to 3 minutes.
3. 3 Stir warm vegetable stock, 1 cup at a time, into rice mixture, waiting until the broth is absorbed before adding next cup. Continue stirring rice and adding vegetable stock until rice is fully cooked, about 20 minutes.

By Bri Weipert

Ingredients

• ✓ margarine
• sugar
• butter
• milk
• vanilla extract
• almond extract
• egg
• all-purpose flour
• baking powder
• salt
• confectioners' sugar
• milk
• lemon juice
• colored sugar
• festive sprinkles

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Cream sugar, butter, margarine, milk, vanilla extract, and almond extract together in a large bowl. Add eggs, 1 at a time, beating briefly after each addition.
3. 3 Combine flour, baking powder, and salt; add 1 cup at a time to the creamed mixture until a dough forms, using your hands if and when necessary. Turn out onto a floured board and knead briefly until smooth and a bit sticky, but not sticking to your hands. Set aside to rest for 5 minutes.
4. 4 Pull off small pieces of dough, 1 at a time, and roll into a rope. Gently place one end towards the middle, followed by the other end, in a way to slightly overlap each other. Repeat to form remaining cookies and place on the prepared cookie sheets.
5. 5 Bake in the preheated oven in batches until just turning a light brown on the bottom, 10 to 15 minutes. Remove to a wire rack and allow to cool slightly.
6. 6 Meanwhile mix confectioners sugar, milk, and lemon juice together in a small bowl to form a thin glaze.
7. 7 Dip warm cookies in the glaze and sprinkle with sugar or sprinkles. Let set on waxed paper or a cooling rack to dry.

By ROBBILYNNE

Ingredients

• ✓ margarine
• pepper
• salt
• white wine
• green pea
• potato
• broth
• chicken stock
• pearl onion
• mushroom
• green olive
• olive
• garlic
• rosemary
• thyme
• chicken breast
• butter

Instructions

1. 1 Melt butter in a large skillet over medium high heat. Cook chicken breasts, turning occasionally and reducing heat when necessary, 5 minutes per side, or until no longer pink in center and juices run clear.
2. 2 Add thyme, rosemary, garlic, black and green olives, mushrooms, pearl onions, and chicken stock to the skillet. Cover and simmer for 30 minutes, or until chicken is to desired tenderness. Stir in potatoes, peas, and wine. Cover and continue simmering another 20 minutes, stirring occasionally, or until potatoes are tender. Season to taste with salt and pepper, and serve.

By NOT HUNGRY

Ingredients

• ✓ margarine
• pecan
• vanilla extract
• confectioners' sugar
• cream cheese
• pecan
• coconut
• all-purpose flour
• egg white
• vanilla extract
• egg yolk
• shortening
• vegetable oil
• butter
• white sugar
• baking soda
• buttermilk

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease three 9 inch, round cake pans. Combine soda and buttermilk, and let stand a few minutes.
2. 2 In a large bowl, cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each addition. Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 teaspoon vanilla.
3. 3 In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Gently stir in 1 cup pecans and coconut.
4. 4 Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
5. 5 To make the Cream Cheese Frosting: Beat together cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla, and confectioners' sugar. Stir in 1 cup chopped pecans. Frost and fill cooled cake with cream cheese frosting.

By Barbara

Ingredients

• ✓ margarine
• pecan
• vanilla extract
• confectioners' sugar
• cream cheese
• butter
• pecan
• coconut
• pineapple
• egg white
• all-purpose flour
• vanilla extract
• almond extract
• egg yolk
• white sugar
• shortening
• salt
• baking soda
• buttermilk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. Combine the buttermilk, baking soda and salt. Set aside.
2. 2 In a large bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 1 cup pecans.
3. 3 Pour batter evenly into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely.
4. 4 To make the frosting: Cream together the butter, cream cheese and confectioners' sugar until blended. Stir in 2 teaspoons vanilla and 1 cup pecans. If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.

By BOSQUE

Ingredients

• ✓ margarine
• confectioners' sugar
• orange juice
• milk
• walnut
• cream cheese
• milk
• orange juice
• vanilla extract
• egg
• vegetable shortening
• orange
• salt
• allspice
• clove
• cinnamon
• baking powder
• cocoa powder
• white sugar
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk flour, white sugar, cocoa powder, baking powder, cinnamon, cloves, allspice, and salt together in a large bowl. Stir in orange zest, then mix in vegetable shortening and margarine with your hands until mixture is crumbly.
3. 3 Beat eggs and vanilla in a bowl with an electric mixer until foamy. Add egg mixture to flour mixture along with 1/4 cup orange juice and 1/4 cup milk; knead in the bowl until dough is thoroughly combined and stiff and it doesn't stick to your hands, about 8 minutes. Knead cream cheese thoroughly into dough, followed by walnuts.
4. 4 Form dough into balls about 1 1/2 inches in diameter and place onto ungreased baking sheets.
5. 5 Bake cookies in the preheated oven in batches until lightly browned, 12 to 14 minutes. Cool cookies on racks.
6. 6 Make the frosting: Beat 3 tablespoons milk, 1 teaspoon orange juice, and 1 cup confectioners' sugar in a bowl until smooth. Gradually beat in remaining confectioners' sugar until frosting is thick and drizzles slowly from a spoon.
7. 7 Dip tops of cookies into frosting and place onto racks with waxed paper underneath to catch the drips. Let cookies dry, 8 hours to overnight.

By Allrecipes Member

Ingredients

• ✓ margarine
• mozzarella cheese
• ricotta cheese
• lasagna noodle
• egg
• milk
• all-purpose flour
• parmesan cheese
• onion
• water
• tomato paste
• tomato
• pepper
• salt
• garlic salt
• rosemary
• italian seasoning
• ground beef
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in ground beef, and cook until evenly brown. Drain excess fat. Season with Italian seasoning, rosemary, garlic salt, salt and pepper. Stir in tomatoes, tomato paste and water. Simmer 1 hour, or until sauce has thickened.
2. 2 Melt butter in a saucepan over medium heat. Cook onion until soft and translucent. Stir in flour until smooth. Stir in Parmesan cheese, then milk. Cook, stirring, until thick. Allow to cool, then stir in egg. (Sauce will be very thick.)
3. 3 Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Lightly grease a 9x13 inch baking dish.
4. 4 In prepared baking dish, place a layer of noodles, meat sauce, cheese sauce, ricotta, and mozzarella. Repeat layers. Build to your desired thickness, or make another smaller pan for freezing.
5. 5 Bake in preheated oven for 1 hour. Let cool 15 minutes before serving.

By Tammy

Ingredients

• ✓ margarine
• brown sugar
• pretzel

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix together margarine, sugar, and pretzels. Press the mixture into a 9x13-inch baking pan.
3. 3 Bake in the preheated oven for 10 minutes; fill with desired pie filling.

By Linda K