Posted by Trish | Under Cakes, Dessert
Thursday Jul 29, 2010
Submitted by Marilyn Braunger
¼ c. butter
¼ c. shortening
¼ tsp salt
1½ c. sugar
½ tsp vanilla extract
3 eggs
2 c. sifted all-purpose flour
1 tsp baking soda
1 tsp baking powder
1½-2 tsp ground nutmeg
1 c. buttermilk or sour milk
Cream together butter & shortening; gradually add sugar, creaming until light. Add vanilla & then eggs (one at a time), beating well after each. Sift together dry ingredients; add to creamed mixture alternately with buttermilk, beating after each addition. Pour into greased & lightly floured 13″x9″x2″ pan. Bake in 350°F preheated oven for 30 minutes or until done. Cool & frost.
Posted by Trish | Under Cookies, Dessert
Sunday Jul 25, 2010
Submitted by Marilyn Braunger
1 c. butter flavored Crisco
1 c. sugar
1 egg
2 c. flour
½ tsp baking soda
½ tsp salt
½ tsp cream of tartar
1 tsp vanilla extract
colored sugar
Blend Crisco & sugar; add egg & mix well. Add remaining ingredients & blend. Roll into walnut size balls. Roll into colored sugar & flatten with a glass. Bake 7-10 minutes in preheated 350°F oven.
Combine butter, water, & cocoa & bring to a boil. Mix all ingredients, except topping & frosting ingredients, well (batter will be thin). Bake at 350°F in a greased 11″x16″ pan for 20 minutes. Cover with the topping ingredients.
Bring to a boil the butter & milk from the frosting ingredients. Add additional frosting ingredients & beat until smooth. Frost bars.
Posted by Trish | Under Cakes, Dessert
Friday Jul 9, 2010
Submitted by Monica Fawver
1 c. butter, softened
2 c. chopped pecans, toasted
2 c. sugar
4 eggs
2 tsp vanilla extract
3 c. flour
2 tsp baking powder
½ tsp salt
1 c. milk
Frosting
8 oz. cream cheese, softened
1 c. butter, softened
2 lb. powdered sugar
2 tsp vanilla extract
2-3 tbsp milk
2/3 c. chopped pecans, toasted
In a large mixing bowl, cream sugar & butter. Add eggs, one at a time, beating well. Add vanilla. Combine the flour, baking powder, & salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in pecans. Pour into three greased 9″ round baking pans. Bake at 350°F for 25-30 minutes. Cool for 10 minutes before removing from pans; set aside & cool completely.
For frosting, beat the cream cheese, butter, powdered sugar, & vanilla. Beat in enough milk to achieve spreading consistency. Spread frosting between layers, inserting toothpicks to stabilize layers. Frost top & sides of cakes. Sprinkle with pecans. Store in refrigerator.
