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

Cream Puffs

Cream puffs are always a very special dessert... a little time consuming, but not especially difficult for as impressive as they look. The filling recipe is one I came across in a magazine years ago, and nothing really beats it for a fabulous cream puff.

For a shower or special luncheon, the cream puff shells can be filled with chicken salad, egg salad etc. It makes an elegant finger food.

Cream puffs are like potato chips- you can't eat just one. Ask Joanna and Scott how many they ate once.

Making Cream Puffs

1 cup water
½ cup butter
¼ teaspoon salt
1 cup flour
4 eggs

In a saucepan heat water, butter an d salt to a full rolling boil. Reduce heat and quickly stir in flour. Mix vigorously until mixture leaves the sides of the pot. Place mixture in mixing bowl. Beat in eggs one at a time beating 20 seconds after each addition, until dough is smooth again. After all eggs are incorporated, beat 15 seconds at medium speed.

Drop dough onto parchment lined or greased baking sheets.. about 1 tablespoon dough for small cream puffs. I put dough in a large ziplock bag and pipe it out onto the tray, small Hershey-kiss-like dollops.

Bake at 400 degrees for 10 minutes. Reduce heat to 350 and bake for 25 minutes more until puffs are golden brown and dry looking. Cool completely on wire racks.

This dough for cream puffs does not double well; it needs to be baked right away and cannot sit waiting for the first batch to bake. I just make 2 or 3 consecutive batches when I need lots and lots of cream puffs.


For filling a single recipe of dough use:
8 oz. cream or small container of cool whip
1 cup milk
small box of pudding
and some vanilla to taste

Filling for two recipes of dough:
16 oz. heavy cream whipped and lightly sweetened (or large container of coolwhip)
1 large package of instant vanilla pudding
2 cups milk
1 teaspoon vanilla

To prepare filling:
Whip heavy cream and sweeten lightly. Set aside. Mix pudding, milk, and vanilla for two minutes until thickened. Fold in whipped cream . Chill while baking cream puff shells. I usually chill it right in the ziptop bag I am going to use for filling the cream puffs.

To fill cream puffs, slice a small portion of the top off. Fill cream puffs and replace top. Dust with powdered sugar.

To make eclairs: Pipe dough into lines about as long as, and slightly thicker than your finger. Bake and fill as for cream puffs. Top with your favorite fudge frosting or ganache.... I am still looking for the perfect ganache recipe.

Nothing like a warm muffin on a cold winter day

Today I had occasion to make muffins for a friend, so I thought I would post my muffin recipes. I think peach muffins in the summer are the best, but you can make them with canned peaches if you must. We freeze blueberries just so we can have blueberry muffins in the winter.

Muffins make a gret breakfast on a frosty morning or a nice addition to a simple meal. Whenever they are served, muffins are best served warm. To make it easy to prepare breakfast muffins I often mix the dry ingredients the night before and put the liquid ingredients in a jar in the fridge. In the morning I preheat the oven, mix the wet and dry ingredients and pop them in the oven. I can usually be done in the shower by the time the muffins are ready. This helped greatly when i had to have breakfast ready for the triplets by tbe time they arrived in the morning.


Sweet Muffins
From the Orange Betty Crocker Cookbook circa 1979 (out of print)
Makes 12 muffins
Oven temp: 400 °

• ½ cup milk
• 1 egg
• ¼ cup vegetable oil or melted butter
• 1 1/2 cups flour
  
• ½ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon salt

Optional ingredients:

• 1 cup blueberries
• 1 cup finely chopped apples + 1 teaspoon cinnamon

Preheat oven to 400 °. Grease bottoms of 12 standard muffin cups (2 ¾ inches in diameter), spray with cooking spray or use foil or silicone muffin cups. Fruit muffins stick to paper muffin cups.

.Beat egg well. Stir in milk and oil, Mix in remaining ingredients just until flour is moistened. Gently stir in optional ingredients. Batter should be lumpy.

Fill muffin cups 2/3 full. I use the largets cookie scoop for evenly sized muffins. Bake 20-25 mminutes or until golden brown. Let stand in pan 3-5 minutes. Remove from pan and let cool on wire rack.


Oatmeal Muffins
From the Orange Betty Crocker Cookbook
Makes 12 muffins
Oven temp: 400 °

• 1 egg
• 1 cup milk soured with 1 tablespoon vinegar or 1 cup buttermilk
• ½ cup brown sugar
• 1/3 cup vegetable oil or melted butter
• 1 cup quick oats or 1 1/4 cup rolled oats
• 1 cup flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• ½ teaspoon b aking soda

Preheat oven to 400 °. Grease bottoms of 12 standard muffin cups (2 ¾ inches in diameter) or spray with cooking spray. Beat egg well. Stir in soured milk and oil, Mix in remaining ingredients just until flour is moistened. Batter should be lumpy.

Fill muffin cups 2/3 full. Bake 20-25 mminutes or until golden brown. Let stand in pan 3-5 minutes. Remove from pan and let cool on wire rack.

Make this recipe into a quick mix by measuring dry ingredients for several recipes into ziplock bags. List additional needed ingredients on the bag with a permanent marker.



French Breakfast Puffs
From the Orange Betty Crocker Cookbook
Makes 12 muffins
Oven temp: 350 °

• 1/3 cup shortening
• ½ cup sugar
• 1 egg
• 1 ½ cups flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon nutmeg
• ½ cup milk
• ½ teaspoon vanilla
• ½ cup sugar
• 1 teaspoon cinnamon
• ½ cup butter, melted

Preheat oven to 350 °. Grease bottoms of 15 standard muffin cups (2 ¾ inches in diameter) or spray with cooking spray. Cream shortening, sugar and eggs. Stir in milk and vanilla. Stir in flour, baking powder, salt and nutmeg.
Fill muffin cups 2/3 full. Bake 20-25 minutes. Mix ½ cup sugar and 1 teaspoon of cinnamon in a bowl. Dip baked muffins in melted butter and then roll in cinnamon sugar. Serve warm.

Peach Muffins
Original recipe by Anne Marie Huste
Adaptations- Laurie Rambo
Makes 12-15 muffins
Oven Temp: 400°

• 1 egg, beaten
• 1 c. milk
• ¼ c. melted butter
• ½ teaspoon salt
• 2/3 c. sugar
• ½ teaspoon vanilla
• 2 teaspoons lemon juice
• ½ teaspoon cinnamon
• 2 cups flour
• 1 tablespoon baking powder
• 1 cup peeled and diced peaches.

Blend all liquid ingredients together. Add dry ingredients and stir until just moistened. Gently fold in peaches. Fill muffin cups 2/3 full. Don't overfill! Bake 20-25 minutes. Makes 15 average sized muffins.

Chicken Salad

I am often asked for my chicken salad recipe. All the credit goes to the Joy of Cooking cookbook, circa 1979 which offers these guidelines that I have adapted into a recipe of my own.

The basic guideline is to use twice as much chicken in your salad as all other ingredients combined. I often make this for a crowd, so here is how I do it.

Simmer boneless chicken breasts (3-4 lbs) in enough water to cover the chicken completely. I season this chicken well by adding

• 2-3 carrots
• a large coarsely chopped onion,
• 2 stalks of celery
• a few cloves of garlic or a spoonful on prepared minced garlic
• 1 tablespoon parsley flakes
• about 1 tsp. salt,
• about 1 tsp thyme
• about 1/2 tsp oregano
• 3-4 peppercorns,

sometimes I add some rosemary or dill, depending on the mood and most of the ingredients can have more or less depending on your taste, or what is on hand.

Simmer the chicken until it is tender.

When the chicken is done, strain the broth and save for another use. Cool chicken.

When the chicken is cool enough to handle, coarsely chop the chicken. I usually chop about half in the food processor into small bits and chop the other half by hand to have larger bites in the salad. Make sure the bits of chicken are small enough to stay on a sandwich.

To make the salad:

• 8 cups chopped chicken
• 2 tablespoons finely minced onion
• about 1 cup grated carrot
• about 1 cup chopped celery
• about 2 cups red grapes, quartered.

You can add any combination of ingredients, so it equals 4 cups altogether.

to the salad add

• 1 cup mayonnaise
• 1 cup light sour cream
• 1 tablespoon lemon juice
• salt and pepper to taste.

Blend into chicken mixture and refrigerate a couple of hours before serving to blend flavors.

Chicken salad is delicious served on home made wheat bread.

12/21/2012 update:  Recently I was out of sour cream, so I used a bit of buttermilk to thin the mayonnaise.  It was a great improvisation!  I might make it like that next time- on purpose!

Chewy Coconut Cookies

These cookies are very nice too. We have found that even people who don't like coconut like these cookies. Elisa, after eating one fresh from the oven one day said "These are like a soft, warm cloud of coconutty goodness melting in your mouth." From my dear one who doesn't really care for cookies anymore, that was the ultimate compliment.

The recipe is from the Land o' Lakes butter site.

CHEWY COCONUT COOKIES

Loaded with coconut and butter, these chewy cookies are bound to become family favorites.

Preparation time: 30 min Baking time: 9 min
Yield: 5 dozen cookies


1 c. butter, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 eggs
1 1/2 teaspoons vanilla
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 1/2 cups sweetened flaked coconut
30 red or green candied cherries, halved


Heat oven to 350°F. Combine butter, sugar, brown sugar, eggs and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking powder and baking soda. Beat until well mixed. Stir in coconut by hand.

Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Press 1 cherry half onto center of each cookie. Bake for 9 to 13 minutes or until edges begin to brown. Remove from cookie sheets.

Recipe Tip
Proper storing keeps cookies at their best. If you will not be eating your cookies within three days, freeze them. Make sure the cookies are completely cool before placing them in storage containers. Otherwise, they’re likely to stick together. Keep soft or chewy cookies separate from crisp ones.

Gingersnaps

These are my all-time favorite, Caleb's too! Gingersnaps From the Orange Betty Crocker Cookbook Oven Temp: 375° When measuring spices for this recipe I use generous measurements for a spicier cookie. ¾ cup butter 1 cup brown sugar, packed 1 egg ¼ cup molasses 2 ¼ cups flour 2 teaspoons baking soda 1 teaspoon cinnamon 1 teaspoon ginger ½ teaspoon cloves ¼ teaspoon salt granulated sugar Cream butter, brown sugar, egg and molasses. Blend in spices, salt and baking soda. Add flour. Chill dough one hour. Roll teaspoon sized balls of dough in granulated sugar or gourmet sugar. If making cofffee shop style cookies, flatten the cookies to about 1/2 inch. Bake at 375 degrees for 8-10 minutes, for teaspoon sized cookies. Our family likes them softer, so I generally use the shorter baking time.
Bake at 350 degrees for 15 minutes if making large coffee shop type cookies

Herb Bread

Herb Bread
Makes 4 one pound loaves
Oven TempL 350°

1 c. warm milk or water
1 egg
2-4 tablespoons butter
2 tablespoons sugar
1 ½ teaspoon salt
2 tablespoons parsley flakes
¼ tsp dried oregano
¼ 1 teaspoon dried dill
¼ teaspoon basil
1/8 teaspoon garlic powder
1/3 – ½ cup freshly chopped onion
3 ½ cups bread flour
1 tablespoon yeast ( a package is not a tablespoon.)

Mix all ingredients, knead till dough is elastic and smooth. Rise till doubled. Punch down and shape into small loaves. Rise until doubled. Bake at 350 for 30 minutes or so.

I never make this the same wy twice, so don’t be afraid of messing up the herbs. It always tastes good no matter what I seem to put in. Measurements for herbs can be adjusted to personal taste. ½ c. Pamesan cheese is also a nice addition.

A New Grandbaby

As I've made meals this fall I have tucked containers of this and that into the freezer for Scott and Meg. I think Elisa could check a cooler of food as luggage when she flies to Mississippi in December so they could have easy meals. If they were here I would take them dinner as often as possible. Things like Potluck Chicken, Chicken Pot Pie or a nice roast beef dinner with twice baked potatoes. I'd add some wheat rolls or herb bread to go along with the meal.

Here is my basic recipe for wheat bread, or as Elisa call's it "Mom Bread."

(basic dough for loaves or rolls)
Adapted from LLL’s “Whole Foods for Whole Families”
Makes 2 loaves of bread or 48 rolls.
Oven Temp: 350°

2 cups warm water
1-2 cups dry milk (optional)
1/3 cup brown sugar
½ cup butter
1 ½ teaspoon salt
up to 4 eggs
2 tablespoons yeast
1 cup wheat germ
6-7 cups flour

Mix all ingredients, except for 3 cups flour until batter is smooth. Add remaining flour and knead with dough hook for about 8 minutes. Use the larger amount of flour if you use four eggs.

Let rise about one hour. Shape into 4 one pound loaves loaves (small foil pans) or two larger loaves (regular sized bread pans) or 48 rolls. Let rise about 1 hour ( a little less for rolls. Bake at 350° for about 45 minutes for bread; 30 minutes for rolls.

This freezes nicely, so I often make a big batch and package the rolls in dinner sized portions.