Print This Recipe
2 1/3 C. Bisquick
1/2 C. milk
3 T. sugar
3 T. butter, melted
Preheat oven to 425 degrees.
Mix together Bisquick, sugar, milk & butter until a soft dough forms. On an ungreased cookie sheet, drop dough by spoonfuls, making 6 shortcakes.
Bake for 10-12 minutes.
It works fine to omit butter and increase milk to lower the fat.
Print This Recipe
2 C. Crisco
2 T. vanilla extract (Wilton’s clear)
2 lbs. powdered sugar (sifted)
4-6 T. water (5-6 for frosting cake but less for roses)
Pinch of salt
Cream shortening, salt and vanilla for about 3 minutes. Slowly add powdered sugar and water. Mix another 3 minutes. Use paste food coloring to add color to frosting.
Almond or butter extract can be added for extra flavor.
Print This Recipe
1 C. Miracle Whip Salad Dressing (regular or lite)
1 C. sugar
4 T. baking cocoa
2 C. flour
2 t. baking soda
1 C. cold water
Mix first three ingredients together using an electric mixer. Gradually add remaining ingredients and beat until combined. (The batter will be the consistency of chocolate pudding.) Place baking liners into muffin tins, and fill each 1/2- 3/4 full. Bake at 350 degrees for about 15 minutes, or until toothpick inserted into cupcakes comes out clean. Place cupcakes on cooling rack to completely cool before frosting. Yield: Approx. 18 cupcakes
Print This Recipe
1 C. walnuts, chopped
6-8 medium carrots, peeled & shredded
2 C. sugar
2 C. flour
2 t. baking soda
1 t. cinnamon
1 t. salt
1 C. oil
1 t. vanilla
5 eggs
Cream Cheese Frosting
This recipe is originally designed for a food processor but it could also be done with other kitchen tools.
Insert steel blade into work bowl, add nuts. Process with pulse switch until coarsely chopped. Remove nuts from work bowl, set aside. Insert shredding disc and shred carrots into the bowl. Remove from work bowl, set aside. Reinsert steel blade into work bowl. Add sugar, flour, baking soda, cinnamon and salt. Pulse dry ingredients 4 to 5 times to mix. With food processor running, slowly pour oil and vanilla through the feed tube.
With food processor running, add eggs one at a time. Remove cover, add nuts and carrots to batter. Cover and pulse 8 to 10 times or until nuts and carrots are evenly distributed.
Pour batter into a greased and floured 9×13 pan. Bake in preheated 350 degree oven for 40-50 min. or until wooden toothpick comes out clean. Cool and frost with cream cheese frosting.
Cream Cheese Frosting:
1 pkg. cream cheese, quartered (8 oz.)
1/2 C. butter, quartered (1 stick)
1 t. vanilla
2 C. powdered sugar
Insert steel blade into work bowl, add cream cheese, butter and vanilla. Process until smooth. Add sugar and process until light and fluffy. Frost carrot cake. Makes 15 to 20 servings.