1 pound butter
2/3 cup fruit sugar
4 cups flour, all-purpose
Cream butter, add sugar and cream gradually, add flour 1/2 at a time. Knead dough, put in the refrigerator to cool approximately one hour. Roll out and cut with cookie cutters. Bake at 325-degrees for 8 minutes.
A vintage recipe card for Chili Egg Puff made with eggs, flour, baking powder, small curd cottage cheese, jack cheese, butter, and green chilies.
A vintage recipe from Honeybaked Ham for an Impossible Quiche made with Honeybaked Ham, bacon, milk, Bisquick, eggs, salt, pepper, onion, cheese, and mushrooms.
A vintage clipped recipe for a Crustless Garden Quiche made with eggs, flour, soda, salt, cottage cheese, cheese, onion, peppers, green onions, and parsley.
