Cake Frostings

One Hundred Thousand Dollar Frosting

• 1 c. milk
• 3 tablespoons flour
• 1 cup granulated sugar
• ½ cup Crisco
• 1/2 cup butter
• 1 teaspoon vanilla

Cook milk and flour together ntil it is thickened. Cover tightly and allow to cool completely. When the milk mixture is cool, cream butter Crisco and sugar until light and fluffy. Add vanilla. Add cooled milk mixture and continue to beat until fluffy.

This makes a nice, not-too-sweet frosting that resembles whipped cream.

This also makes a lovely coffee flavored frosting by adding 2 tablespoons instant coffee or espresso powder to the milk mixture after it thickens.

A little of this coffee flavored frosting piped onto a mini-brownie bite (packaged brownie mix baked in miniature muffin pans) makes an very elegant, but easy dessert!


Vanilla Butter Cream Frosting
Frosts 1 13x9 pan or 2 layers

1//3 cup soft butter
3 cups confectioners sugar
1 ½ teaspoons vanilla
about 2 tablesoons milk or water

Blend butter and sugar. Add vanilla and milk. Beat until frosting is smooth and of spreading consistency. If needed, add additional liquid about ½ teaspoon at a time until frosting is spreadable. This is a VERY sweet frosting. Flavorings may be substituted as desired.

For three layers use ½ cup butter , 4 ½ cups confectioners sugar, 2 teaspoons vanilla and about 3 tablespoons milk or water.

Adding a bit of maple flavoring or maple syrup to this makes a marvelous frosting for spice cakes.


Chocolate Butter Frosting
Frosts 1 13x9 pan or 2 layers

1/3 cup butter
2 ounces unsweetened chocolate, melted and cooled
2 cups confectioners sugar
1 ½ teaspoons vanilla
about 2 tablespoons milk or water


Blend butter, melted chocolate and sugar. Add vanilla and milk. Beat until frosting is smooth and of spreading consistency. If needed, add additional liquid about ½ teaspoon at a time until frosting is spreadable. Flavorings may be substituted as desired.

For three layers use ½ cup butter , 3 ounces unsweetened chocolate, 3 cups confectioners sugar, 2 teaspoons vanilla and about 3 tablespoons milk or water.


French Silk Frosting
2 2/3 cups confectioners suar
2/3 cups soft butter
2 ounces melted chocolate, cooled
¾ teaspoon vanilla
2 tablespoons milk

Blend butter, melted chocolate and sugar. Add vanilla and milk. Beat until frosting is smooth and of spreading consistency. If needed, add additional liquid about ½ teaspoon at a time until frosting is spreadable.

Snack Cakes

With people of all ages floating through my house at various times for various reasons, it is always good to have a quick to fix snack cake recipe.

Here are three of our favorites.

Mud Puddle Cake

1 13x9 pan or 2 8x8 pans
Preheat oven to 350

• 3 cups sifted flour (I never sift in real life though)
• 2 cups sugar
• ½ cup cocoa
• 1 teaspoon salt
• 2 teaspoons baking soda.
• ¾ cup oil
• 2 teaspoons vanilla
• 2 teaspoons vinegar
• 2 cups cold water

Mix dry ingredients in mixing bowl. Add wet ingredients and blend till smooth. Bake for 35-40 minutes (test for doneness.)

This is a very moist cake that seldom fails. It goes well with 100 Thousand Dollar frosting.


Oatmeal Spice Cake
From the Orange Betty Crocker Cookbook
Makes 1 13x9 cake
Oven Temp: 350°

• 1 ½ cups all purpose flour
• 1 cup oats
• 1 cup brown sugar, packed
• ½ white sugar
• 1 ½ teaspoons baking soda
• 1teaspoon cinnamon
• 1/2 teaspoon salt
• ½ teaspoon nutmeg
• ½ cup butter or shortening
• 1cup water
• 2 eggs
• 2 tablespoons dark molasses

Heat oven to 350°. Grease and flour 13x9 pan or spray with cooking spray. Measure all ingredients into mixing bowl. Blend ½ minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pan. Bake 35-40 minutes or until a cake tester inserted in center comes clean.

(Maple syrup can be substituted for molasses for a different flavor.)


Applesauce Cake
This recipe is from the Orange Betty Crocker Cookbook, but is similar in most aspects to the Applesauce Cake in the Richwood Cookbook. The only real difference is in how the cake is leavened.
Makes 1 13x9 pan or two 8x8 pans

• 2 ½ cups flour
• 2 cups sugar
• 1 ½ teaspoons baking soda
• 1 ½ teaspoons salt
• ¼ teaspoon baking powder
• ¾ - 1 teaspoon cinnamon
• ½ teaspoon cloves
• ½ teaspoon allspice
• 1 ½ cups applesauce (smooth or chunky)
• ½ cup shortening or butter
• ½ cup water
• 2 eggs
• (Optional: 1 cup raisins)

Heat oven to 350°. Grease and flour pan(s) or spray with cooking spray. Measure all ingredients into mixing bowl. Blend ½ minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pan. Bake 13x9 cake 60-65 minutes, 8x8 pans about 50-55 minutes or until a cake tester inserted in center comes clean. Cool completely if you are going to frost this cake.

The Basic White Sauce

Today has been a day for recipe requests. This is the second recipe that's been requested today. I am always up for those quick calls for help from someone in a grocery store or in the middle of a new recipe!

White Sauce is a basic recipe that every good cook should know. It is the base for things like cream gravy, macaroni and cheese and carrot broccoli soup. This recipe can have as many variations in flavor as there are ingredients. It can be made into cream of mushroom, cream of chicken, an herb sauce or a cheese sauce.

For a medium thick sauce to be used in things like sausage gravy, or creamed chipped beef.

• 4 Tablespoons butter
• 4 Tablespoons flour
• 2 cups milk.

In a small sauce pan melt the butter. When melted whisk in flour. Whisk until this is very smooth. Let it bubble for a little bit- 30 seconds or so. Add milk and then stir until sauce thickens and bubbles. Stir in (sausage, dried beef, cheese for mac and cheese) or use in recipes calling for a white sauce or cream of something soup.

If you are making something like cream of mushroom or cream of celery, saute these ingredients in the melted butter before adding flour.

To make macaroni and cheese add the following to the white sauce after it has thickened and been removed from heat.

• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 tablespoon mustard (more or less to taste
• 1-2 cups sharp cheddar or cheddar-jack blend.
  

Pour this cheese sauce over 1/2 pound hot macaroni, cooked and drained.

Bake macaroni and cheese in oven till bubbly, about 20 minutes. This is a great recipe to double for freezer meals. We often freeze it in individual portions for those random times when someone needs and easy meal.

German Potato Salad

I can't say I've ever made this because I don't especially care for it, but it is a big favorite at family picnics every summer. My sister, Kay, makes it best- or so I am told by my husband who wishes I would make it.

• 2 lbs. red potatoes boiled and sliced thin
• 1 med. onion sliced thin
• 4-5 slices bacon
• 2 piece of celery sliced thin
• 1/2 c. vinegar
• 1/4 veg. oil
• 1 Tbs. minced parsley

Fry bacon until crisp, drain off most of the fat. Add vinegar, oil and a little sugar if too sour.
Combine remaining ingredients and add bacon mixture.
Toss lightly to mix well. Season to taste with salt and pepper.

This is good served warm or cold.

Lemon Bars

Here is another recipe from my favorite Betty Crocker Cookbook (circa 1978). It is a tried and true favorite. They made a lovely ending to a lunch of salad, carrot-broccoli soup, wheat bread and conversation with a dear friend.

Begin the lemon bars preheating oven to 350 degrees.

In a large mixing bowl mix:

• 1 cup all purpose flour
• 1/2 cup butter
• 1/4 cup confectioners sugar

until it holds together. Press mixture into an 8x8 pan and bake at 350 degrees for 20 minutes.

While the cookie base is baking beat

• 2 eggs
• 1 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 Tablespoons lemon juice
• 1 teaspoon finely grated lemon zest

Beat until light and fluffy, about 3 minutes. Pour over hot crust. Bake about 25 minutes longer or just until no imprint remains when touched lightly in center. Cool, cut in squares and sprinkle with powdered sugar.

Wheat Germ Breakfast Rolls

Someone was looking for a treat for a church coffee hour and these little rolls are perfect finger food for that kind of event. The recipe was originally found by my mom on the back of a wheat germ jar. I get my wheat germ in bulk at the Amish market. Always buy toasted wheat germ for baking.

Below the original recipe is are the proportions for making these in bulk.. they go quickly!

• 1½ c. Unsifted flour
• 4 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup wheat germ
• ½ teaspoon cream of tartar
• 1/3 cup shortening
• 2/3 cup milk

Cut in shortening until it resembles coarse meal I do this in my kitchen-aid!) Add milk. Stir till blended. Turn out on floured surface. Knead gently about 20 times. Divide in half. Roll out into 7x12 rectangle. Brush with melted butter and sprinkle with cinnamon and sugar. Roll up like cinnamon rolls and cut into 12 pieces. Repeat with second half. Place in well greased miniature muffin pans. Bake at 450 degrees for 10 minutes. These don't get really brown, so don't over bake.

Dip in powdered sugar glaze when cool.

Makes 24 miniature rolls.

Recipe x 3= 6 doz.

• 4 ½ cups flour
• 4 tablespoons baking powder
• ¾ teaspoons salt
• 1 ½ cups wheat germ
• 1 ½ teaspoons cream of tartar
• 1 cup shortening
• 2 cups milk