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Hi Steve, I hope one of these recepies help you. you'll find some tasty frostings and fillings at the end... Sylvia **************
GINGERBREAD HOUSE Ingredients: 1/2 cup softened butter 1/2 cup brown sugar 1/2 cup molasses 3 1/2 cups all purpose flour 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon ginger 1/2 teaspoon salt 1/4 teaspoon cloves 1/3 cup water. Directions: Cream butter and sugar together with an electric mixer. Beat in the molasses. Blend all dry ingredients. Alternately add blended dry ingredients and water to your butter/sugar mixture. Your dough will then become stiff, so the last dry mixture may have to be added by hand. Work dough until it is consistently smooth. If the dough sticks to your hands, lightly dust them with flour. When dough is easy to work, you're ready to roll it out and make the house pieces. You will need about 3 batches of dough to make a good sized house. Tip: Refrigerated dough will keep for a week, but be sure to remove it 3 hours before rolling. --------------------------------------------------------------------------- ICING Important Icing Tip: This type of icing is great for putting your gingerbread house together, because it dries nice and hard and lasts for weeks without softening or crumbling. It is very important that all utensils and bowls are greased free before you begin, as this will cause the icing to break down. Also, the icing dries fast so cover any icing not being used immediately with a damp cloth. Icing Recipe: 3 level Tbsp Meringue Powder Mix 4 cups sifted confectioner's sugar 6 Tbsp water (less for stiffer icing) Directions: Beat all ingredients at low speed for 7 to 10 minutes until icing forms peaks. This icing can be stored in an air tight container and rewhipped before using.
Cherry Chip Cake Ingrediants: 1 box cherry chip cake mix 1/2 cup butter softened 2 8oz packages cream cheese 1 tub cherry frosting 3 eggs Instructions: heat oven to 325F. mix cake mix and butter until crumbly. reserve 1 cup. spread remaining mixture into an ungreased 9x13 pan to form crust. mix together cream cheese and frosting. add eggs 1 at a time until well blended. pour over crust. Sprinkle remaining crumb mix over the top. bake about 45 minutes or until set. cool completely about 1 hour and chill at least 2 hours. From Betty Crocker Recepies
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HAPPY BIRTHDAY CAKE Ingrediants: 1 cup butter 2 cups white sugar 1 teaspoon vanilla extract 4 eggs 3 teaspoons baking powder 3 cups all-purpose flour 1 cup milk 1 pinch salt Instructions: Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan or three 8 or 9 inch round layer cake pans. Cream the butter and sugar together until smooth and fluffy. Mixin the vanilla extract. Separate the eggs and set the egg whites aside. Add the egg yolks one at a time to the creamed mixture, beating after each one. Measure the baking powder into the flour, sift a little of the flour into the creamed mixture. Continue adding the flour and the milk alternately, while continually beating the mixture. Beat the cake batter until a few air bubbles show. Beat the 4 egg whites with a dash of salt until stiff. Gently fold egg whites into the batter. Pour batter into prepared pan(s). Bake at 350 degrees F (175 degrees C) until cake(s) test done, approximately 25 to 35 minutes. Ice Cream Cake Tools you will need: 1 large baking pan (14.75 x 10.5 or 9 x 13) 1 or 2 rubber spatulas 1 medium mixing bowl 1 gallon-size plastic storage baggie 1 kitchen towel 1 plastic or wooden cutting board 1 kitchen mallet or other heavy item (like a can of veggies) 1 pastry bag with tip (optional) plastic wrap Ingredients: 2 1.75 containers of ice cream (your choice of flavor/brand) 1 package of chocolate sandwich cookies 1 tub of non-dairy whipped desert topping icing and food coloring (optional) Directions: 1. Let ice cream and whipped topping stand at room temperature to soften. 2. Place cookies in storage baggie and seal. Cover baggie with towel and place on cutting board. Using your kitchen mallet, pound cookies until they are broken into crumbled pieces. Set aside. 3. Open one softened ice cream container and mix thoroughly with spatula. Pour into pan. Place in freezer to set. 4. Open the second softened ice cream and whipped topping. Divide 1/3 of the ice cream and place in mixing bowl, and reserve the rest. Add whipped topping. Mix together until blended. Place in refrigerator. 5. Remove pan from freezer. By hand, place crumbled cookies onto ice cream. 6. Blend reserved ice cream with rubber spatula. Pour over crumbled cookies. Return pan to freezer. Let set. 7. Once set, remove pan from freezer. Pour ice cream/whipped topping mixture over top. Cover with plastic wrap, return to freezer. You're done! I usually decorate the top by mixing icing and food coloring. I pour the mixture into a pastry bag and decorate the perimeter of the cake, adding a "Happy Birthday" message in the middle. Everyday Cake 1/3 cup shortening 1 1/2 cups sugar 2 cups flour sifted with 2 teaspoons baking powder 3 eggs 1/2 cup milk 1 teaspoon vanilla(or lemon) Cream shortening, add sugar gradually,continue to cream. Seperate the eggs. Beat eggs until thick and lemon colored. Add to creamed shortening and sugar; than add the flour and liquid alternately; fold in the well beaten whites of eggs and flavoring. Bake in 3 well greases layer-cake pans in a moderate oven. Now to the icings and fillings: CHOCOLATE CONFECTIONER'S ICING AND FILLING 2 squares unsweetened chocolate or 1/2 cup ground chocolate 1 teaspoon butter 1 1/2 cups powered sugar 1/3 cup hot water 1 teaspoon vanilla
Directions: enough to spread between the layers. if used for icing only, can be used at one time. **You can use cinnamon for flavoring or use hot coffee instead of hot water. Also chopped walnuts or raisins may be added. Do not put between layers while they are hot or the filling will melt. Caramel Icing and Filling 1 1/2 cups brown sugar 4 tablespoons milk 1 teaspoon butter 1/2 teaspoon vanilla Put sugar in saucepan,add milk and stir until dissolved. Place over the heat until mixture begins to boil...cook 3 minutes. Take from heat and add butter, yurn into a cold bowl and beat until creamy and than add vanilla. This may be used as icing or filling.....1/3 cup chopped nuts can be added. Boiled icing 1 1/2 cup sugar whites of 2 eggs 1/2 cup hot water Add hot water to sugar(be careful not to stir so there will be sugar on sides of saucepan) cover and bring to boil,than remover cover and cook syrup until it will form a soft ball when rolled between the fingers in a cup of cold water, Pour on well beaten whites of eggs and beat until stiff. than flavor as wished. Marshmallow Filling: Make boiled icing. When syrup has been added to the whites, add 8 marshmallows and beat until they are melted. Flavor with 1/2 each of vanilla and orange extract. French Cream Filling 1 cup milk 1/2 cup sugar 1/3 cup flour 1 egg or 2 yolks 1 teaspoon vanilla 1 teaspoon butter Pour milk into double boiler to scald. Mix sugar and flour well, pour hot milk over flour and sugar and put back in double boiler. Stir constantly until somewhat thick; add beaten egg and continue to cook until thick. Cool and add the vanilla. This amount of cream filling will fill 8 cream puffs or a 3 layered cake. Coconut Cream Filling: prepare French cream and add 3 tablespoons of coconut to milk when scalding. Use lemon and orange filling(1 teaspoon each) Chocolate French Cream: Prepare French cream adding 2 tablespoons of ground chocolate to the sugar and flour. or melt 2 squares of unsweetened chocolate over hot water and add after it is cooked. Mocha Cream Filling: 3/4 cup strong coffee 1/4 cup fresh cream 1/2 cup sugar 1/3 cup flour 1 egg or 2 egg yolks 1 teaspoon butter Prepare as French cream. You may want to add 1/2 cup whipped cream when cold. Strawberry Filling 1 cup fresh strawberries 1 cup sugar 1 egg white, unbeaten measure strawberries after washing and removing hulls. Add sugar and egg. beat together with a whip egg beater until as thick as whipped cream. This will take about 15 minutes...This is to be used as filling for everyday cake, sponge cake or cream cakes.
"Surely goodness and lovingkindness will follow me all the days of my life, and I will dwell in the house of the LORD forever." Psalm 23:6 -Sylvia C. Lopez
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