Posted by Trish | Under Cakes, Dessert
Monday Aug 2, 2010
Submitted by Marilyn Braunger
| 2 1/3 c. sugar |
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½ c. water, boiling |
| ½ c. shortening, softened |
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1 1/3 tsp salt |
| 3 eggs |
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2 1/3 c. sifted flour |
| 2½ tsp baking powder |
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1 tsp vanilla extract |
| ½ c. cream |
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6 tbsp butter |
| 3 c. sifted powdered sugar |
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Melt 1 c. sugar in heavy skillet over low heat, stirring constantly. Heat until melted to a golden brown syrup, stirring constantly. Remove from heat. Add boiling water & stir over low heat until lumps are dissolved. Pour into measuring cup ¼ c. of caramel mixture & add enough cold water to make 1 c. of liquid.
Cream together the softened shortening & remaining sugar until fluffy. Beat in thoroughly eggs. Sift together the flour, baking powder, & 1 tsp. salt. Stir in alternately with caramel mixture. Pour into two 9″ layer pans or 13″x9″ oblong pan & bake 35 minutes in preheated 350°F oven.
Heat together remaining caramel mixture, cream, & butter to make the burnt sugar frosting. Beat in the powdered sugar, salt, & vanilla extract.
Chef’s Note: You can substitute 2½ c. Softasilk cake flour for the sifted regular flour
Posted by Trish | Under Cookies, Dessert
Sunday Jul 25, 2010
Submitted by Marilyn Braunger
| 1 c. butter flavored Crisco |
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1 c. sugar |
| 1 egg |
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2 c. flour |
| ½ tsp baking soda |
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½ tsp salt |
| ½ tsp cream of tartar |
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1 tsp vanilla extract |
| colored sugar |
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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.
Posted by Trish | Under Confections, Dessert
Wednesday Jul 21, 2010
Submitted by Michelle Fawver
| 1 c. butter or margarine |
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1 c. water |
| 3 tbsp cocoa |
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½ c. buttermilk or sour milk |
| 2 c. sugar |
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2 c. flour |
| 2 eggs |
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1 tsp baking soda |
| dash of salt |
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Topping
| 2-3 c. mini marshmallows |
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¾ c. chopped walnuts |
Frosting
| ½ c. butter or margarine |
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7½ tbsp milk |
| 3 tbsp cocoa |
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6½ c. powdered sugar |
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 Cookies, Dessert
Saturday Jul 17, 2010
Submitted by Mary Clare Fawver
| 4 c. flour |
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1½ tsp baking soda |
| 1 tsp salt |
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1½ c. butter |
| 1¼ packed brown sugar |
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1¼ c. sugar |
| 3 eggs |
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1½ tsp vanilla extract |
| 2 c. chocolate chips |
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Heat oven to 350°F. Cream butter & sugar. Add eggs & vanilla extract. Add dry ingredients. Add chocolate chips. Bake about 10 minutes.
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 |
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4 eggs |
| 2 tsp vanilla extract |
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3 c. flour |
| 2 tsp baking powder |
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½ tsp salt |
| 1 c. milk |
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Frosting
| 8 oz. cream cheese, softened |
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1 c. butter, softened |
| 2 lb. powdered sugar |
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2 tsp vanilla extract |
| 2-3 tbsp milk |
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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.
