Recipes

RECIPES

Vanilla Citrus Sugar Cookies

1 lb butter (2 c)

1 lb sugar (2 c)

2 eggs

1 Tbls. vanilla

2 Tsp Baking Powder

2 lbs Flour (6 c)

Cream Butter and Sugar. Add egg, vanilla and baking powder. Mix well. Add flour. Let dough rest 4-8 hours. Roll and cut. Bake @ 375 for 9 minutes.

Chocolate Sugar Cookies

1 C. Butter

½ C. Brown sugar

1 C. Sugar

1 Tbls. Vanilla

2 eggs

2/3 C. Cocoa powder

3 C. Flour

½ tsp Salt

¾ Tsp Baking Powder

Cream butter, sugar and brown sugar. Add egg, vanilla, cocoa powder, baking powder. Mix well. Add flour. Chill slightly. Roll and cut. Bake @ 375 for 9 minutes.

Royal Icing W/Pasteurized egg

1/3 C. Pasteurized egg white

½ tsp Cream of tartar

3 C, powdered sugar

Mix all ingredients on low speed until combined. Mix on high speed 2-4 minutes until bright white.

Royal Icing w/ Meringue powder (Sunnyside)

¼ C. Meringue Powder

½ C. Water

4 C. Powdered Sugar

Combine all ingredients and whip until light and fluffy. Add water to thin icing.

Royal Icing w/ Meringue powder (Wilton)

¼ C. Meringue Powder

½ C. Water

4 C. Powdered Sugar

Combine all ingredients and whip until light and fluffy. Add water to thin icing.

Marshmallow Fondant

16 Oz. White Marshmallows

2-4 Tbls. water

2 lbs Powdered sugar (8 cups)

Melt marshmallows and water at 30 second increments in the microwave. Mix well. Add powdered sugar and knead until all the sugar is incorporated. Let fondant rest overnight.

Chocolate Ganache

1 lb finely chopped chocolate flavor of choice

1/3 C. heavy whipping cream

Heat Cream until hot but not boiling. Pour cream over chocolate and let rest 1-2 minutes. Gently stir ganache until smooth. Let set at room temperature until cool.

Dense Golden Vanilla Cake

1 box Betty Crocker golden vanilla cake mix

2 C. Flour

1 C. Sugar

3 Lg. eggs

¾ tsp Salt

1 1/3 C. Water

1 C. Sour Cream

Mix all dry ingredients. Slowly add water, eggs, and sour cream. Mix until combined. Bake at 350* for 45-50 minutes or until done.

Dense Chocolate Cake

1 box Betty Crocker Devil’s food cake mix

2 C. Flour

1 C. Sugar

3 Lg. eggs

¾ tsp Salt

1 1/3 C. Water

1 C. Sour Cream

Mix all dry ingredients. Slowly add water, eggs, and sour cream. Mix until combined. Bake at 350* for 45-50 minutes or until done.

Dense Spice Cake

1 box Betty Crocker spice cake mix

2 C. Flour

1 C. Sugar

3 Lg. eggs

¾ tsp Salt

1 1/3 C. Water

1 C. Sour Cream

Mix all dry ingredients. Slowly add water, eggs, and sour cream. Mix until combined. Bake at 350* for 45-50 minutes or until done.

Dense French Vanilla Cake:

1 box Betty Crocker french vanilla cake mix

2 C. Flour

1 C. Sugar

3 Lg. eggs

¾ tsp. Salt

1 1/3 C. Water

1 C. Sour Cream

Mix all dry ingredients. Slowly add water, eggs, and sour cream. Mix until combined. Bake at 350* for 45-50 minutes or until done.

Red Velvet Cake

12 Tbls. (6 oz) unsalted butter (softened)

½ C. (4 oz) vegetable oil

2 C. (14 oz) granulated sugar

3 large eggs

1 ¼ C. (6 oz) all-purpose flour

1 ¼ C. (5 oz) cake flour

2 Tbls. cocoa powder

1 ½ tsp. baking soda

¾ tsp. salt

1 C. buttermilk

½ C. sour cream

1 Tbls. cider vinegar

2 tsp. Vanilla

2 Tbls. red food coloring

  1. Preheat oven to 350 F (180 C). Spray three 8-inch round cake pans with Baker’s Joy or grease and flour.
  2. Beat butter, oil and sugar on medium-high speed for 3 minutes. Add eggs one at a time and beat until incorporated.
  3.  In a 2 cup measuring cup combine buttermilk, sour cream, vinegar and vanilla and whisk to blend.
  4. Whisk together flours, baking soda, salt and cocoa (sift if there are noticeable lumps of cocoa or flour after whisking). Add dry mixture to butter mixture and stir on low until the dry ingredients just start to get moistened. Add half of buttermilk mixture and stir until it is just incorporated. Add remaining liquids and stir to combine. Gently stir in red food coloring and mix for about 30 seconds, scraping down once until the batter is uniform and smooth.
  5. Pour into prepared pans and bake for about 25-30 minutes until a cake tester comes out clean. Be sure this rich tender batter is fully done or you could encounter structural problems Cool 20 minutes in pan and then turn out to a cooling rack. Cool completely if using immediately, or wrap in two layers of plastic wrap if using later. I suggest working with this cake when it is chilled since it is very fragile. Frost the cooled cake with White Chocolate Cream Cheese Buttercream or your buttercream of choice. Enjoy!

Lemon Cake

1 box Betty Crocker lemon cake mix

2 C. Flour

1 C. Sugar

3 Lg. eggs

¾ tsp. Salt

1 1/3 C. Water

1 C. Sour Cream

Mix all dry ingredients. Slowly add water, eggs, and sour cream. Mix until combined. Bake at 350* for 45-50 minutes or until done.

Banana Cake

¾ C. butter

2 1/8 C. granulated sugar

3 eggs

2 tsp. vanilla

3 C. flour

1 ½ tsp. baking soda

¼ tsp. salt

1 1/2 C. buttermilk

2 tsp. lemon juice

1 ½ C. mashed banana

Preheat over to 275 F. In a small bowl, combine mashed bananas and lemon juice. Set aside. In a medium bowl, combine flour, baking soda, and salt. Set aside.

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time; add vanilla.

Beat in flour mixture alternately with buttermilk. Stir in banana mixture. Pour batter into baking dish.

Bake in oven for 1 hour, or until toothpick comes out clean.

Carrot Cake

1 ½ C. plus 2 Tbls. vegetable oil

1 C. granulated sugar

1 C. brown sugar

6 eggs

1 Tbls. ground cinnamon

2 tsp. baking soda

2 tsp. Salt

1 tsp. Baking powder

½ tsp ground nutmeg

pinch ground cloves

1 lb. Finely-grated fresh carrots

(optional: 1 cup chopped pecans or walnuts and/or 1/2 cup raisins)

Preheat oven to 350 degrees F. Grease and flour baking pans.

Mix together oil, granulated sugar, and brown sugar until combined and smooth. Add in the eggs one at a time, then the vanilla, and mix until smooth.

In a separate bowl, whisk together the remaining dry ingredients until combined. Add the dry ingredient mixture to the mixing bowl and beat on medium-speed until just combined. Then fold in the grated carrots by hand and stir until combined. If you would like to add nuts and/or raisins, stir them in at this time as well. Bake for 25-30 minutes or until a toothpick inserted in the middle of the cakes comes out clean.

Buttercream Icing 1

1 C. Softened butter

8 C. Powdered sugar (2 lbs.)

2 Tbls. Corn Syrup

2 Tbls. Heavy Whipping Cream

1 tsp. Pure Vanilla Extract

(Optional: ½ Tsp almond extract)

Cream butter. Add Extracts, corn syrup and powdered sugar. Mix until firm. Add whipping cream 1 Tbls. at a time until desired consistency is reached.

Buttercream Icing 2

1 C. Softened butter

8 C. Powdered sugar (2 lbs.)

2-3 Tbls. Milk

1 tsp. Pure Vanilla Extract

(Optional: ½ Tsp almond extract)

Cream butter. Add Extracts and powdered sugar. Mix until firm. Add milk 1 Tbls. at a time until desired consistency is reached.

Crusting Buttercream

½ C. Softened butter

½ C. Shortening

8 C. Powdered Sugar

3-6 Tbls. Milk

1 Tbls. Vanilla extract

½ tsp butter extract

(Optional: ½ tsp almond extract)

Cream butter and shortening. Add extracts and powdered sugar. Mix until firm. Add milk 1 Tbls. at a time until desired consistency is reached.

Raspberry Filling

2 1/2 C. Raspberries (Fresh or Frozen)

1/2 Cup Water

1/2 Cup Granulated Sugar

1 Tsp Lemon Juice

6 Tbls. Ultra Gel Thickener

On medium heat, mix raspberries, sugar, water and lemon juice. Stir until the raspberries nearly liquefy. Strain the mixture to remove most of the seeds, then return mixture to the pot. Add the thickener slowly until desired consistency is reached. Cool filling before use.

Strawberry Filling

2 ½ C. Coarsely chopped strawberries (Fresh or Frozen)

½ C. Granulated sugar

5 Tbls. Ultra Gel Thickener

On medium heat, dissolve sugar into strawberries. Add thickener slowly to strawberry mixture until desired consistency is reached. Cool filling before use.

Blueberry Filling

3 C. Blueberries (Fresh or frozen)

½ C. Water

¾ C. Granulated sugar

1 Tbls. Lemon Zest

6 Tbls. Ultra Gel Thickener

On medium heat, stir the blueberries, water, lemon zest and sugar gently for about 10 minutes. Add thickener slowly to blueberry mixture until desired consistency is reached. Cool filling before use.

Berry Buttercream Filling

1 C. Buttercream icing

½ C. Berry filling of choice

Optional: Powdered sugar

Mix icing and filling together. Add extra Powdered sugar if mixture is too runny.

Modeling Chocolate

12 oz candy melts

¼ C. corn syrup

Melt candy melts. Add corn syrup and gently fold into the melted candy until fully blended. Wrap tightly and let set several hours or overnight. Knead the dough before using.

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