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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.
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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
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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.
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2 1/4 C. all-purpose flour
1/2 t. baking soda
1/2 t. cream of tartar
1/4 t. salt
1/2 C. butter, softened (1 stick)
1/2 C. confectioner’s sugar
1/2 C. plus 2 T. granulated sugar
1 large egg
1/2 C. vegetable oil
1 t. vanilla extract
1. Preheat oven to 350 degrees. On waxed paper, combine flour, baking soda, cream of tartar, and salt.
2. In large bowl, with mixer on med. speed, beat butter, confectioner’s sugar, and 1/2 C. granulated sugar until creamy, 2 minutes. On low speed, beat in egg, then oil and vanilla. Gradually beat in flour mixture just until blended, occasionally scraping bowl with rubber spatula.
3. Place remaining 2 T. granulated sugar in saucer. With hands, shape dough by rounded measuring teaspoons into 3/4 inch balls. Place balls, 2 inches apart, on ungreased large cookie sheet. Dip glass w/ a star bottom into sugar and flatten each ball.
4. Bake until edges are golden 10-12 minutes. With wide metal spatula, transfer cookies to wire rack to cool.
5. Store in an airtight container for up to one week.
From Good Housekeeping “The Cookie Jar” (2011)
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1 1/2 C. creamy peanut butter
1/2 C. butter, softened
1 t. vanilla extract
2 1/2 c. semisweet chocolate chips
2 T. shortening
4 C. confectioner’s sugar
1. Using an electric mixer, mix peanut butter, butter, vanilla and confectioner’s sugar. (Mixture will be stiff)
2. Shape into small balls and refrigerate to cool. (I used Pampered Chef’s smallest cookie scoop)
3. In a double boiler, melt chocolate chips and shortening. Dip balls in the melted chocolate and let them cool. I also piped white chocolate on the tops in different patterns and placed in small muffin papers.
Makes about 48
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3 egg whites
pinch of salt
1 C. white sugar
1 T. cornstarch
1 t. lemon juice
1 1/4 C. heavy whipping cream
1/2 C. confectioner’s sugar
1 pint fresh strawberries or other berries, fruit
1. Preheat oven to 300 degrees. Line a sheet pan with parchment paper. Draw a 9 inch circle on the parchment. An easy way is to draw around the outside of a 9″ pan with a pencil.
2. In a large bowl, beat egg whites on high speed until soft peaks form. Add 3/4 C. of sugar gradually, while continuing to whip. Make sure sugar is completely dissolved. Mix together the remaining 1/4 C. sugar with the cornstarch; lightly fold into meringue with lemon juice.
3. Spread a layer of meringue to fit circle on parchment, approx. 1/4 inch think. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape.
4. Bake at 300 for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside and slightly moist on the inside.
5. In a large bowl, combine the cream and half a cup of confectioners sugar, and whip until thickened. Decorate with fruit of your choice. Strawberries or raspberries are excellent.
From Allrecipes.com