Breakfasts

CHEESE BLINTZES

Makes 12 2 eggs 1 teaspoon salt 1 to 1-1/4 cups water 1 cup all-purpose flour Filling1-1/2 cups creamed cottage cheese (pot cheese)1/2 teaspoon salt 1/2 teaspoon pepper Sugar if desired1 egg 2 tablespoons CRISCO all-vegetable shortening or 2 tablespoons CRISCO Stick, for fryingBeat the eggs slightly. Add the salt, 3/4 cup water, the flour, and the rest of the water, if needed to make a thin, smooth batter. Cover a hot, well-Criscoed skillet with a thin layer of the batter, tipping skillet in all directions to obtain a thin layer. Fry until it is golden brown on one side and then turn out on a clean cloth. Continue until all batter is used.Mix filling ingredients together. Place a full tablespoon of the mixture in the center of each batter sheet on the brown side. Roll up, tucking in the ends. Fry in a well-Criscoed skillet immediately or place in refrigerator until needed.Serve with fruit sauce, fresh fruit, butter sauce, jelly, sour cream, or cinnamon. Other fillings: meat, mushrooms,...

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PANCAKES

Makes 16 pancakes. 2 cups sifted flour 3 teaspoons baking powder 1 teaspoon salt 2 eggs 2 cups milk 1/4 cup CRISCO, meltedIn bowl, combine the flour, baking powder, and salt. Combine the eggs and milk; stir in melted Crisco.Add milk mixture to flour mixture; blend thoroughly. Pour batter on hot, greased griddle or in lightly greased skillet. Turn when tops are...

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CHERRY CREAM CHEESE BRUNCH CAKE

Prep time: 30 minutesBake time: 55 minutesMakes One 9-inch Cake Cake2-1/2 cups cake flour 3/4 cup sugar 3/4 cup CRISCO all-vegetable shortening or 3/4 CRISCO Stick 1 cup (8 ounces) dairy sour cream 1 egg 1 teaspoon almond extract 1 teaspoon vanilla extract 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt Filling2 packages (3 ounces each) cream cheese, softened1/2 cup sugar 3 tablespoons cake flour 2 tablespoons Butter Flavor CRISCO Stick or 2 tablespoons Butter Flavor CRISCO all-vegetable shortening 1/2 teaspoon vanilla extract1 Egg 1 21-ounce can cherry pie filling 1 teaspoon almond extract ToppingReserved 1 cup crumb mixture 1/2 cup sliced almonds Additional sliced almonds, toastedHeat oven to 350°. Grease 9-inch springform pan* with Butter Flavor Crisco. Flour lightly.For cake, combine 2-1/2 cups flour and 3/4 cup sugar in large bowl. Add 3/4 cup Butter Flavor Crisco. Beat at low speed of electric mixer until coarse crumbs form. Reserve 1 cup crumbs for topping.Add sour cream, egg, almond extract, vanilla, baking powder, baking soda and salt to remaining crumb mixture in bowl. Beat at medium speed until well blended. Spread batter in bottom and 2 inches up side of pan.For filling combine cream cheese, sugar, flour, Butter Flavor Crisco and vanilla in medium bowl. Beat until blended. Add egg. Beat just until blended. Pour over batter. Combine pie filling and almond extract in small bowl. Spread over cream cheese mixture.For topping, combine reserved 1 cup crumbs and almonds. Sprinkle over filling. Bake at 350° for 55 minutes or until filling is set in center, crust is deep golden brown and toothpick inserted in center comes out fairly dry except for pie filling. (Cover edge of cake with foil, if necessary, to prevent over-browning.) Cool 15 to 20 minutes. Loosen cake from side of pan with knife or metal spatula. Remove side of pan. Cool completely. Remove bottom of pan using thin metal spatula or pancake turner. Place cake on serving plate. Garnish with additional nuts if desired. Serve immediately or refrigerate until serving time. Refrigerate leftovers. * Bake cake in 9-inch heart-shaped springform pan, if desired. Note: To toast nuts, spread on baking sheet. Bake at 350° for 5 to 10 minutes or until golden brown, stirring...

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QUICK CRUMB COFFEE CAKE

Makes 16 servings 2 cups all-purpose flour 1-1/2 cups sugar 2 teaspoons baking powder 1/4 teaspoon salt 3/4 CRISCO Stick or 3/4 cup CRISCO all-vegetable shortening 2 eggs 1/2 cup milk 1 teaspoon vanilla 1/2 cup chopped pecans Heat oven to 350°. Grease two 8 x 1-1/2-inch round cake pans; set aside.Combine flour, sugar, baking powder and salt in a medium mixing bowl. Cut in shortening until crumbly. Reserve 1 cup crumb mixture for topping.Stir together eggs, milk and vanilla. Add to remaining crumb mixture. Stir just until moistened. (Batter will be slightly lumpy.) Spread batter evenly in prepared pans.Combine reserved crumbs and chopped nuts. Sprinkle evenly over batter. Bake at 350° about 25 minutes or until edges are lightly browned and toothpick inserted in center comes out clean. Do not over bake. Cool on wire rack. Serve warm or...

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CRISPY POTATO PANCAKES

4 cups freshly grated Idaho potatoes 4 eggs, beaten1 -1/2 cups flour 1 cup grated onion 2 teaspoons salt 2 teaspoons nutmeg CRISCO Oil Grate potato into bowl; cover with cold water. Rinse potatoes under slowly running cold water until starch disappears, about 5 minutes. Drain well and pat completely dry.Mix eggs and flour together until smooth.Add onion, salt and nutmeg. Add to grated potatoes and mix well.Heat 1/4-inch Crisco Oil in a heavy skillet until almost smoking.Drop 1/4 cup portions of batter into oil. Do not flatten. Turn after 2 minutes. Flatten slightly and cook an additional 2 minutes, or until golden brown.Drain on paper towels. Serve hot with applesauce, fried apples or a dollop of sour...

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QUICK WAFFLES

Makes three 9-inch waffles. 2 egg yolks, beaten1-1/3 cups milk 2 tablespoons CRISCO, melted2 cups Homemade Crisco Quick Bread Mix 2 egg whites, stiffly beatenIn bowl, combine the egg yolks, milk, and melted Crisco. Stir in the Crisco Quick Bread Mix; beat smooth with rotary beater. Carefully fold in egg whites, leaving a few puffs of egg white.Bake the batter in preheated waffle...

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