Breakfasts

EASY OMELETS

2 omelets 6 eggs 2 tablespoons milk 1/4 teaspoon salt 1/8 teaspoon pepper 2 tablespoons Butter Flavor CRISCO, dividedIn small bowl beat eggs, milk, salt and pepper. Set aside while preparing desired filling.In 10-inch skillet melt 1 tablespoon Butter Flavor Crisco. Add half of egg mixture. Cook over medium heat without stirring until eggs are set.Spoon half of filling over one half of omelet. With spatula, carefully loosen other half and fold over filling.Cook for about 1 minute, or until heated through. Slide onto heated platter. Keep warm in 175° oven while preparing other omelet.Repeat with remaining egg mixture and filling. Serve immediately. Try these variations on Easy Omelets: Cheese and Mushroom OmeletsDenver OmeletsZucchini-Tomato...

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SLICE-AND-BAKE OATMEAL COOKIES

60 cookies 1 cup CRISCO 1 cup granulated sugar 1 cup packed brown sugar 2 eggs 1 teaspoon vanilla 1-1/2 cups sifted flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1-1/2 cups quick-cooking rolled oats 1/2 cup finely chopped walnuts In mixing bowl, cream together Crisco, granulated sugar, and brown sugar till light and fluffy. Add eggs, one at a time, beating well after each; add vanilla. Combine the flour, baking soda, salt, and cinnamon; stir into creamed mixture. Stir in oats and walnuts. Shape dough into two 8-inch rolls. Wrap in waxed paper or clear plastic wrap. Chill thoroughly, about 3 hours.Preheat oven to 350°. Cut dough into 1/4-inch slices. Place on greased cookie sheet. Bake at 350° for 8 to 10 minutes. Cool on...

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FRIED EGGS

1st Side &nbsp 2nd Side1 egg 45 seconds to 1 minute 1 to 2 minutes2 eggs 2 to 3 minutes &nbsp

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SPICED PECAN PANCAKES WITH MAPLE RAISIN SYRUP

Makes 12 4-inch pancakes 2 cups maple syrup 1/2 cup raisins CRISCO No-Stick Cooking Spray 1 cup flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves Pinch salt 1 cup buttermilk 2 eggs 1/2 teaspoon vanilla extract 1 tablespoon CRISCO SIMPLE MEASURESÔæô Oil1/2 cup finely chopped pecans Butter (optional)In a medium saucepan, mix syrup with raisins and bring to a boil; reduce heat and simmer while pancakes cook.In a medium mixing bowl, stir together the flour, baking powder, baking soda, cinnamon, cloves and salt. In another medium mixing bowl mix the buttermilk, eggs, vanilla and Crisco Oil; whisk until smooth. Add dry ingredients and whisk until blended. Spray a griddle or large skillet with Crisco No Stick Cooking Spray. Heat over medium high heat until hot. Pour batter by 1/4 cupfuls for each pancake onto hot griddle; sprinkle with chopped pecans. Cook until edges are bubbly; turn pancakes and cook for 2-3 minutes more. Serve with butter, if desired, and warm Maple Raisin...

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GARDEN VEGETABLE SCRAMBLE

Prep time: 5 minutesCook time: 5-8 minutes4 to 6 servings 6 eggs 3 tablespoons milk 3/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons Butter Flavor CRISCO 1/4 cup chopped green pepper 1/2 cup shredded carrot 1/4 cup thinly sliced green onion 1/8 cup shredded cheddar cheese In medium mixing bowl, blend eggs, milk, salt and pepper. Set aside. In medium skillet melt Butter Flavor Crisco. Add green pepper; cook and stir over medium heat until tender. Stir in carrot and green onion. Add egg mixture. Cook over medium heat, stirring frequently with spatula, for 2 to 3 minutes. Stir in cheese; cook for 1-2 minutes more or until desired...

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SPICY PUMPKIN COOKIES

7 dozen cookies 2 cups CRISCO all-vegetable shortening or 2 CRISCO Sticks 2 cups sugar 1 can (16 ounces) pumpkin 2 eggs 2 teaspoons vanilla 4 cups sifted flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground nutmeg 1/2 teaspoon ground allspice 2 cups raisins 1 cup chopped nuts Preheat oven to 350°. In mixing bowl, cream Crisco and sugar. Add pumpkin, eggs, and vanilla; beat well. Combine the flour, baking powder, cinnamon, salt, soda, nutmeg, and allspice. Add to batter; mix well. Stir in raisins and nuts. Drop rounded teaspoonfuls 2 inches apart on greased cookie sheet. Bake at 350° for 12 to 15 minutes. Cool on rack. If desired, frost with vanilla...

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