New Cake Recipe
by Nancie

I just made this and it smells SOOO good. I am not doing sweets, so I can't even taste it. I have a meeting today, though, and am using my group members as guinea pigs!!! (this is my own concoction) I'll let you know how it turns out, but if it tastes anywhere near as great as it smells....OH BOY!!

4 large egg
1/2 cup milk
1 cup mayo (full fat)
1 box (dry) white chocolate pudding
1 tsp vanilla, butter and nut flavoring
1 tsp gourmet maple flavoring
1 box Betty Crocker Butter Pecan cake mix
1/2 cup chopped pecans

(Grease Pans) Put first 7 ingredients in bowl as listed - mix on low for approx 2 min - scrape bowl - mix on low an additional 4-5 min until mixture is silky. Add pecans and blend gently with a spatula. Divide the mixture between two 9 in rounds. Bake on 325 for approx 40 min (according to your oven, of course)
After cakes bake, immediately turn them onto a baking rack and remove pans. Allow to cool at least an hour then frost with the following:

1 stick Crisco Regular
1 Stick Butter Crisco
1 TB vanilla, butter and nut flavoring
1 TB gourmet maple flavoring
2 lb bag of Conf Sugar

Also in the frosting you need TWO 8 ounce containers of cream cheese, softened. This recipe should make enough to do two- 2-layered cakes. I am thinking of torting mine to make a four layer, just for presentation......sorry about the brain slip

This frosting is NOT for decorating, it will not be near the right consistency. Decorate cake with finely chopped pecans all around.
Hope these are good instructions and I hope I can write again later saying the cake was a hit!!!! I had 5 friends try out the cake I wrote about a few posts back...IT WAS A HUGE HIT!!! I am so excited. I made a similar one to this using Rum Flavoring in the cake and frosting and everyone loved it!!

Snickerdoodle Cake
(as discussed during a chat)
recipe is from "The Cake Mix Doctor" book

1 pkg. white cake mix, Duncan Hines (because it has no added pudding)
1 C. whole milk
8 T. (1 stick) butter, melted
3 large eggs
1 t. vanilla extract
2 t. ground cinnamon
Cinnamon Buttercream Frosting (recipe follows)

Preheat oven to 350°, with rack in center. Grease & flour two 9" round cake pans; set aside.
Place all cake ingredients in a large mixer bowl. Blend at low speed for 1 minute to mix, scrape bowl & increase speed to medium. Blend 2 additional minutes, scraping again if necessary.. Divide the batter between the prepared pans & level.
Bake until golden brown & spring back when lightly touched with a finger, 27-29 minutes. Cool, in pans, on wire racks for 10 minutes. Run a knife around the edges to loosen, and remove cakes  to rack to cool completely.
Prepare the Cinnamon Buttercream Frosting:

8 T. (1 stick) butter, at room temperature
3-3/4 C. sifted powdered sugar
3-4 T. milk
1 t. vanilla
1 t. ground cinnamon

Blend butter on low speed until fluffy. Stop the mixer & add sugar, 3 T. milk, vanilla & cinnamon. Blend at low speed until the sugar is incorporated, 1 minute or so. Increase the speed to medium & beat until light & fluffy. Blend in additional milk if the frosting seems too stiff. Yield: 3-1/2 cups. Use to fill &  ice the Snickerdoodle Cake.

Tracy's notes: I always think the frosting amount is too small, so I doubled it when I made it. You can also make this cake in a 13x9" pan, and just frost the top for a potluck or something!    

Clary’s recipe for
Fondant 

Pumpkin Banana Mousse

From K8

("from food tv Barefoot Contessa but I changed it a bit")

11" graham cracker crust (I used a 10" spring form pan)

2c graham crackers (or 14 crackers)
1/3 c sugar
cinnamon
1 stick melted butter

bake 10 mins 350 oven until firm

Filling:
in the top of a double boiler

1/2 cup of half & half
15 oz can of pumpkin puree
1 cup brown sugar (I recommend cutting this amount in half)
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

combine all that & cook until nice & warm

then in a separate bowl add a little of the hot stuff to two egg yolks to accustom the egg yolks to the heat slowly so you don't cook 'em. Then add that to the above mixture and cook 4-5 mins in the double boiler.

Bloom pkg of gelatin in 1/4 cup water

Off heat add the one mashed banana the softened gelatin and one teaspoon of orange zest and 2 teaspoons of lemon juice

Pour into shell and refrigerate until set - decorate with whipped cream

So a list of all the filling ingredients is:

1/2 cup of half & half
15 oz can of pumpkin puree
1c brown sugar (I recommend cutting this amount in half)
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 egg yolks
1 pkg of plain gelatin
1/4 cup water
1 mashed banana
1 teaspoon of orange zest
2 teaspoons of lemon juice

Ganache 101

From Clary

For 1 cup cream: 11 oz. dark chocolate OR 13 oz. milk chocolate OR 15 oz white chocolate. I'm translating from grams, but don't worry, this is not exact science. There have been times when lacking cream I just put chocolate, a chunk of butter and a splash of milk all in the microwave and voila, ganache. (Do you know I have an old recipe book where it says "take a few eggs" How many? Large? Small? It seems it doesn't matter much, once you have the "feeling" of how the texture has to be).
So you put the chocolate and the cream in the microwave and mix with spoon every 30 seconds. Then you add a splash of liqueur and mix again. If not pouring on cold cake immediately, let set at room temperature, covered. Then you whip the ganache and use it exactly as buttercream. Too soft, put in the fridge, too hard, more time at room temperature. About making roses with it, I haven't seen that, but hey, maybe it can be done.
My favorite combination is espresso/dark chocolate cake with dark chocolate ganache with Kahlua, but it is for real chocoholics, you can use milk ganache for kids, they like it better, and white ganache for ladies, as it is more delicate.

By Request, from Tracy:

Tracy's Note: This is the icing I use on all my cakes. I make it stiffer or looser depending on the weather & the application.... I can make a double batch in my 5 qt. KA mixer, easily.

This buttercream icing has a firm quality, making it good for cake decorations & flowers. Flowers made with this icing may be air-dried. 

 2/3 cup water
4 tablespoons Meringue Powder Mix
12 cups sifted confectioner’s sugar (approx. 3 lbs.)
1 ¼ cups solid shortening
1 teaspoon Clear Vanilla Extract
½ teaspoon Almond Extract
½ teaspoon Butter Flavor
¾ teaspoon salt 

Combine water and meringue powder; whip at high speed until peaks form.  Add 4 cups sugar, one cup at a time, beating after each addition at low speed.  Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth. YIELD: 7 cups.
 Note: Recipe may be doubled or cut in half. If cut in half, yield is 2 2/3 cups. 

Chocolate Buttercream
Add ¾ C. cocoa or three 1-oz. squares unsweetened chocolate, melted, and an additional 1 to 2 T. liquid to standard buttercream recipe. Mix until well blended. Adjust to your taste.  

From ChrisF:

Sugar Baby Frosting

1 32 oz. pkg. Confectioner’s sugar, sifted

1/3 cup evaporated skimmed milk

1/3 cup white corn syrup

1 t. vanilla

1/3 cup water, boiling

Combine milk, syrup and vanilla in a saucepan over heat and add boiling water. Blend together with electric mixer. Add confectioners sugar and continue mixing until smooth. The frosting consistency is similar to a glaze. Color with powdered food coloring for decorating cookies. You may purchase the powdered food coloring at cake decorating specialty stores, Walmart cake decorating department, or Hobby Lobby cake decorating department.

Peg
Carrot cake

here you go:

1 cup butter melted
1 cup firmly packed brown sugar
3/4 cup sugar
3 eggs
1 (11oz) can mandarin oranges, undrained
2 1/2 teaspoons vanilla
2 3/4 cups all purpose flour.
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup chopped pecans
4 medium (2 cups) carrots, grated

Combine butter, sugars and eggs in large bowl. Beat at medium until creamy. Add oranges and vanilla, beat until well mixed. Add flour, cinnamon, baking soda and salt. Reduce spped to low, beat until well mixed. Stir in pecans and carrots.

bake at 350 until done 40 minutes give or take

Naty
Wanted to share...........White Chocolate Cake Recipe
Just made a delicious White Chocolate Cake. If anyone is interested, here's the recipe:

6 oz. white chocolate, chopped (I used Baker's White Choc.)
1/2 c. boiling water
1 c. unsalted butter, softened
1-1/2 c. sugar
4 lrg. eggs, separated
1 tsp. vanilla extract
1 c. buttermilk
1 tsp. baking soda
3 c. sifted cake flour

Place chocolate in a bowl. Pour boiling water over chocolate; stir until smooth. Set aside, and let cool. Grease three 9" round cake pans; line with wax paper. Grease and flour wax paper set aside. Beat butter at med. speed of an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, one at a time, beating after each addition. Stir in white chocolate mixture and vanilla. Combine buttermilk and soda. Add flour to butter mixture alternately with buttermilk mixture, beginning and ending with flour. Mix at low speed after each addition until blended. Beat egg whites at high speed until stiff peaks form. Gently fold into batter. Pour batter into prepared pans. Bak at 350 degrees for 25 mins. or until a wooden pick inserted in center comes out clean. Cool in pans 10 mins., and cool completely on wire racks.

Creamy Dreamy Buttercream Recipe
from Chickensmommy KY

So many of you have asked for this recipe, I thought I'd post it this way, so it would be easier to find!
The recipe I got actually called it "Whipped Cream Frosting", but that's deceiving, b/c it has no cream in it! So, I changed the name to Creamy Dreamy Buttercream! IT sounds much yummier, too!

1/2 cup meringue powder
1 tsp. salt
1 1/2 cups granulated sugar
1 cup BOILING water
1 stick softened butter
4 cups shortening (1 1/2 pounds)
2 lb. powdered sugar
2 Tbsp. flavoring (I use regular vanilla, it doesn't even "discolor" the frosting a bit)

Put meringue, salt & Sugar in bowl of stand mixer with whip attachment. Put on low and pour boiling water over as it stirs. Once mixed, start turning up speed until on high. Beat until at stiff peaks.
Switch to paddle and add butter and shortening. Mix until creamy
Add powdered sugar slowly until all mixed in. Add flavoring and turn on high and beat until smooth and satiny.

This frosting will keep at ROOM TEMP - DON'T REFRIGERATE (It gets too hard) for a couple of weeks.

Hope you all like it as much as hubby does!  

ATTN: everyone who likes my creamy dreamy frosting!

 I've discovered how to make it crust better! I needed to make a batch this weekend, but didn't have quite enough shortening, and did NOT feel like dragging both kids out in the cold to get shortening! So...here's what I did, and it crusted JUST like buttercream...you can even do the viva towel do-hicky trick on it!

The recipe is the same EXCEPT...use 3/4 cup of meringue powder instead of 1/2 cup, and use 1 pound of shortening instead of 1 ½ (Hmmm...well, 1 and 1/2 pounds is 4 cups...so...I'd say about 2 2/3 cups if I did my figuring right.). Everything else stays the same. I think I'm gonna start making it this way from now on!  

CREAMY Dreamy Icing Revisions

Okay, I had good intentions of baking a small cake today while baking 4 layer cakes and a bundt, but forgot to reserve the batter! SO...I practiced/experiemented on a small plastic cup turned upside down! I iced the cup with CD icing and then did few decorations (like cornelli lace and drop strings) on it to test. I sat the cup outside - it was 97 degrees - in the SUN at 1:00 pm...at 5:00 pm it still looked and felt great! It did not look wet or moist at all, as if it were melting, and when I touched it, it still had the "crusty" feel to it. NO MELTING!!! Yay!! I'm so glad we know this now!

Note that I used the newest revised version of CD.

Recipe:

3/4 cup meringue powder
1 1/2 cup granulated sugar
3/4 cup water, boiling

Combine meringue and sugar in mixer bowl and pour boiling water over all, turn mixer on and beat to VERY, VERY stiff. I mean, STIFF! The stiffer you get the meringue, the firmer your icing will be in the end!

Now, once that's done, add:
1/2 can shortening (about 1 1/2 pounds-I just eyeball it)
1 stick softened butter

Beat on low to medium until well combined and fairly smooth.

Slowly add in:
1 1/2 bags (again, eyeballed) powdered sugar and beat on low until all mixed in and smooth.
Add:

flavorings to equal two tablespoons. I use clear vanilla, butter and almond.

That's it! IT will store at room temp for several weeks. And, it DOESN'T MELT IN 97 DEGREE TEMPS!!!

Cathy in Ga posted-

We were on a chocolate binge
this weekend, so I threw together a chocolate cake. It was really good, so thought I would share the next time anyone is on a binge and want a quick cake.

1 DH devils food cake mix
1 tablespoon flour
1 cup water
1/3 cup Amaretto liquor
3 eggs
1/2 cup of oil ( I use Canola oil)
1 tsp vanilla
bittersweet chocolate chunks, ever how many you want to use. I used about 1/2 cup. I added these last and stirred them in to the mix. (I used Scharffenberger)
Mix it all up and bake at 350. I made a 9x13
I made a chocolate icing out of 1/2 stick margarine, cocoa, and powdered sugar. I also added a small amount of the amaretto to this. 

Cathy in NY provided:

Jacques’ Fondant Recipe
 Here it is:

1 T gelatin
1/4 cup water
1/2 cup corn syrup
1 T vegetable oil
2 T shortening
8 cups conf. sugar, sifted
cornstarch for dusting

(I added some almond and lemon extract, so it was a little sticky - I would put in more conf. sugar next time to compensate.)

Place gelatin & water in a pan over low heat and melt it. (This only takes a minute, and then shut off the heat - I left the first one on too long, and it got a little strange!) Combine remaining ing. in bowl of mixer, add melted gelatin and beat at low speed until combined. This will form a paste; cover & put in fridge a few mins. to let harden slightly.

Use cornstarch to dust work surface (some people use conf. sugar) and roll fondant to whatever thickness you need.

I have never made it before, and I know many recipes use glucose (instead of corn syrup) and glycerin. I was happy with this, and the taste wasn't bad - texture wasn't either. My kids especially loved it. Enjoy!

From Charlotte

Chocolate Peanut Butter Bars

1 cup (2 sticks) unsalted butter, softened
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
¾ cup brown sugar
½ cup creamy peanut butter, divided
1 tsp. vanilla
2 eggs
2 sm. boxes (3.8 oz.) Devil's Food Instant Pudding mix (Jello)
1 ½ cups flour
¼ tsp. salt
1 tsp. baking soda
2 ½ cups Regular Rolled Oats
1 cup Nestle semi-chocolate chips
3 cups Nestle Peanut Butter chips, divided
½ cup Smucker's Toppings Hot Fudge (or any brand)
1 (14 oz.) can Sweetened Condensed Milk
1 ½ cups dry roasted peanuts, unsalted
PAM Spray

In a large bowl, cream together the butter and cream cheese. Add the sugar, ¼ cup peanut butter, vanilla and eggs. Mix well. Add the pudding mixes, flour, salt and baking soda; mix till well blended. Add the oats, chocolate chips and 1 cup peanut butter chips to the dough and mix well. Cover with saran wrap and refrigerate at least 4 hours or overnight.

Heat oven to 350 degrees F. Spray a 13x9" baking pan with PAM spray, line with FOIL then and well spray again. Set aside.

Spray hands with PAM and pat ½ of the cookie dough evenly into the bottom of the prepared pan. Bake for 20 minutes. In a small bowl, mix ¼ cup creamy peanut butter and the chocolate fudge together. Using a spoon or spatula, spread mixture evenly over the cookie dough, then evenly spread or sprinkle the 2 cups peanut butter chips on top of the fudge mixture. Pour and spread the Condensed Milk evenly over the chips, then sprinkle the roasted peanuts evenly over that, covering the top. Set aside.

Spray a large piece of foil with PAM and again, one's hands. Pat the remaining dough on top the foil, making it about the same size as the baking pan. Flip it over on top of the roasted peanuts, peel off foil and spread or adjust dough to evenly cover the filling, creating a top crust. Bake at 350 degrees F for 30 minutes. Remove pan from oven and cool, then cover with foil and refrigerate several hours to firm up. Uncover, loosen foil then lift it out from the pan. Cut baked creation into bars or 1 ½" squares. Remove from foil and store in a ziploc bag or an airtight container. Best if kept refrigerated but not necessary.

Note: For cookies, leave out the filling and just add chopped peanuts to the dough.

Joy posted
A salsa recipe for you

Fresh Vegetable Salsa
8 jalapeno peppers
7 cups prepared tomatoes, 7-8 medium-large or 2lb(1kg)
2 cups coarsely chopped onions 500ml
1 cup coarsely chopped green bell pepper 250ml
3 cloves garlic, finely chopped
1 can (156) ml Hunts Italian with garlic tomato paste
3/4 cup white vinegar 175 ml
1/2 cup loosely packed chopped fresh cilantro 125ml
1/2 tsp ground cumin
1/2 tablespoon pickling salt
1/2 tsp pepper( I use restaurant grind)
1/2 Tablespoon sugar
2-3 stalks chopped celery (optional) I add it.
1. Remove seeds and finely chop jalapeno peppers. Blanch, peel and coarsely chop tomatoes. Measure 7cups (1.75L)
2. Combine jalapeno peppers, tomatoes, onions, green peppers, garlic, tomato paste, vinegar, cilantro and spices in a large stainless steel or enamel saucepan. Bring to a boil and boil gently, about 30 minutes or until salsa reaches desired consistency.
3.Ladle salsa into a hot jar to within 1/2 inch(1cm)of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to 1/2 inch. Wipe jar rim removing any stickiness. Center snap lid; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining salsa.
4. Cover canner; return water to a boil; process 20 minutes. remove jars. Cool 24hrs. Check jar seals. (sealed lids curve downward.) You can remove screw bands (I never do) and store in a cool dark place. Makes 5 pints(500ml) jars. *wear rubber gloves when handling hot peppers.* I didn't add the part about having the canner ready as it looks like you know all that stuff. I do this with Bernardin Snap lids, as that is all that is available here. So you might have different lids, if so, check the directions. I have won a blue ribbon with this recipe, its really quite good. (Forgot to add, I sometimes use yellow banana peppers with the green bell ones,) am always wanting to try different combinations! Hope you like it. Joy

Missy WY says,
You can make your own piping gel. Here's a recipe

I have made this many times. No sense giving Wilton more $$.

2 envelopes (2 Tbsps) Knox gelatin
2 Tbsps. cold water
2 cups Karo syrup

Sprinkle the gelatin over the cold water in a small saucepan and let set for about 5 minutes. Heat on low until the gelatin has become clear/dissolved - DO NOT BOIL. Add the syrup and heat thoroughly.

Cool and store, refrigerated, for up to 2 months. This can be colored and/or flavored as desired

Mickie shares a 
Recipe for luster piping

this is from Nick Lodge's new sugarcraft book:

2 teaspoons 10X sugar
2 teaspoons luster dust
clear alcohol (gin or vodka or lemon extract)
1 teaspoon piping gel

mix the sugar and luster. Add a few drops of alcohol and mix to make a stiff paste. Add piping gel, a little at a time, until a piping consistency is reached.

I would use a tip 1 for this. Another method I have read about, is to mix the luster with a little canola oil. I would say one container to maybe a teaspoon or tablespoon of oil, and brush the inside of the piping bag with the mixture, then fill with buttercream and pipe as usual. Another thing you could try is to pipe the outlines with royal, let them dry, and paint them with luster. Good luck!!

Posted by Laura-
"Here is the wilton recipe"

STABILIZED WHIPPED CREAM ICING
1/2 pint (1 cup) heavy whipping cream
2 tablespoons confectioners’ sugar
2 tablespoons Wilton Piping Gel
1/2 teaspoon Wilton Clear Vanilla

Combine whipping cream and sugar in mixing bowl. Whip to soft peak stage. Add piping gel and vanilla, then continue to whip stiff peaks. Do not overbeat.

YIELD: 1 1/2 to 2 cups.

As an alternative, you can use Frozen Non-Dairy Whipped Topping or Packaged Topping Mix. Thaw frozen whipped topping in refrigerator before coloring or using for decorating. Use packaged topping mix immediately after preparing. Do not allow either to stay at room temperature, as it becomes too soft for decorating. Store decorated cake in refrigerator until ready to serve

Mickie's White Vanilla Icing

Yummy stuff, not too sweet, and a nice white color.

2 cups butter
2 1/2 cups crisco or hi ratio shortening
1 teaspoon salt
3 lbs 10X powdered sugar
1 tablespoon clear vanilla
1 teaspoon creme bouquet
water

combine in mixer: butter, crisco, salt, 4 tablespoons water and 1 clear vanilla. Beat well. Slowly add 1 1/2 lbs. pow.sugar, mixing after each addition. I just add about 3/4 of a 2 lb. bag. Add the rest of the sugar, the creme bouquet and 4 more tablespoons water alternating. This means, Add a lil more sugar, add some water, add a lil more sugar, add creme bouquet, etc., until all the sugar is gone. The purpose of this is only to keep the mixture pretty soft, to be easier on your mixer. When all is combined, beat on low speed for about 5 minutes to lighten. Store 2 months in fridge, or freeze for up to a year. Bring back down to room temp and stir with a big spoon until smooth.

Marshmallow Fondant

From Mickie

 In a large heatproof bowl, in a microwave, melt together on low power, stirring occasionally:
1 cup mini marshmallows and 1 tablespoon water. Add as much 10X sugar as you can stir in. Dust a smooth surface with 10X. Knead in additional 10X until only slightly sticky. Wrap in plastic wrap and let sit overnight. Work it with shortening greased hands. If still sticky, knead in more sugar. Use for pressed lace and molding. If you want to color it, use colored mini marshmallow to pre color, OR color as normal with gel colors. I got this recipe from Sugar Bouquets. If you want it to cover a cake, just roll it out. You will have to make more than one batch for this. The drying time is longer than traditional fondant. =)

this is from
Kelleyincolorado

this is super easy---
One batch of marshmallow fondant is:
1 16 oz bag of mini marshmallows
1 2 lb. bag of powdered sugar
2 to 3 tsp of water.

Put the marshmallows and water in the microwave and nuke em until nearly melted. Stir until it's all smooth.
Grease a large bowl and dump your sugar in there. Add the melted marshmallows and stir around until you've got a lump of stuff going. I grease my hands, then knead it until it's smooth and not sticky anymore. Lightly grease the ball of fondant and wrap in saran wrap and leave on the counter overnight.
Make two batches of this stuff.

Candy Clay
1 16 oz bag of candy melts. I use Mercker's white.
1/3 cup of light corn syrup.

melt the candies. Add the syrup and stir. The texture will become lumpy and it stiffens up a bit. Pour out onto some saran wrap and cover. Leave overnight.

The next day I take the fondant and divide into thirds. do the same for the candy clay. I stick each 1/3 into the microwave for 5 to 10 seconds to soften back up enough to knead (I have bad wrists). I knead the fondant and then add the clay to it a bit at a time. When I have lots of smaller blobs of mixed fondant/clay, I mix it all together to have one big batch.

You can freeze this stuff if you have leftover!

...For Chocolate Marshmallow Fondant:
Add 1 oz. melted chocolate and 1 Tablespoon cocoa powder to the basid MMF recipe.

...For White Chocolate MMF:
Add 1 oz. (maybe 1-1/4 oz.) good quality white chocolate, melted to the basic recipe. ..."

Jessica P (KY)'s

Banana Nut Cake

"Thought I'd post my recipe that I "invented" for the banana nut cake I have due tomorrow. PS--It smells SO GOOD!!!!"

1 DH classic yellow cake mix
1 ripe banana
1 pkg (3 oz) banana cream pudding mix
1 c. buttermilk
1/3 c. oil
4 large eggs
1 tsp. banana flavoring (be careful with this!)
Appx. 1 c. pecans

In large bowl, smash banana up real good. Add all other ingredients except pecans and mix on low speed until moistened. Then mix on medium speed appx. 2-3 minutes until well blended. Add pecans and blend a few seconds to mix nuts into batter.

This recipe will make one 2-layer 8 or 9" rounds. Make sure you use some greased parchment or grease some wax paper in the bottom of the pan. I have found that anything with nuts or coconut tends to stick to the bottom of the pan!
I greased my pan, then greased a piece of wax paper cut to fit the bottom. No sticking for me!!  I doubled the recipe adding a little more flavoring and 3 bananas instead of two, and baked in a 12x18 sheet pan. I also used two flower nails, since some of you recommended that. I baked at 325 for about 40-50 minutes. The cake came out beautifully!!

As for the icing--I made my regular buttercream, but used about 2 tsp of the banana flavoring instead of vanilla. Delicious!! I wanted to use cream cheese icing, but this cake has to sit out all day, and I wasn't feeling that brave!

From Ann- "This is my favorite":

White Chocolate Cream Cheese Icing 

6 oz. white choc. coarsely chopped
1 pkg (8 oz) cream cheese, room temperature
4 tblsp (1/2 stick) butter, room temperature
1 tsp. pure vanilla extract
3 cups confectioners sugar, sifted

1. place the white choc. in a small glass bowl in the microwave on high power for 1 min. Remove the bowl from oven and stir with a wooden spoon or a rubber spatula until it is smooth. Set the chocolate aside to cool.

2. Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined, 30 seconds. Stop the machine. Add the melted white chocolate and blend on low speed until just combined, approx. 30 seconds. Add the vanilla and 2-1/2 cups of the conf. sugar, and blend on low speed until sugar is incorporated. Add more sugar as needed to make the frosting spreadable. Increase the mixer speed to medium and beat until the frosting is fluffy, about 1 minute more..

Makes 3 cups, enough to frost a 2 or 3 layer cake.

From Julie in GA- It's a version that I got off of the Sugarcraft board...

White Chocolate Icing

2 cups crisco
2 cups butter
2 pounds sifted powdered sugar
2 tablespoons vanilla
6-8 oz. melted & cooled white chocolate

Soften butter to room temp and blend with crisco. Add sugar and mix at low speed until very smooth...this usually takes several mins. Add flavorings, beat well. Add cooled melted chocolate (I used Baker's and it was yummy)

Joy posted these-

"I have never made it, just got it but sounds pretty good".

Chocolate Tiramisu Cake
3 Tbs.+ 1 tsp. instant espresso coffee powder, divided.
1 box devils food cake mix
3 eggs
2/3 cup sour cream
3 cups heavy cream, divided
1/2 cup sugar, divided
3 Tbs.sweet Marsala wine
8 ounces mascarpone cheese
Chocolate covered espresso beans and chocolate curls, optional.

Preheat oven to 350, prepare 2 "8 inch round pans".
In bowl stir 2 Tbs. espresso powder with 1 cup water until dissolved. At low speed beat in cake mix, eggs and sour cream until combined. Increase speed to medium; beat 2 mins. Divide batter between pans. Bake 30 minutes or until done. Cool on rack 5 minutes. Remove from pans; cool on racks 30 minutes.
Microwave 1/4 cup cream on High 10 seconds. Stir in 1 Tbs. espresso powder until dissolved. Transfer to bowl; add 1/4 cup sugar and remaining cream.
At medium-high speed beat mixture until stiff peaks form; reserve 1 cup.
Refrigerate remaining Whipped mixture. In another bowl stir Marsala and 1 tsp. espresso powder until dissolved. Stir in remaining sugar and mascarpone cheese.
Fold in reserved whipped mixture.
Place 1 cake layer on serving plate; spread with mascarpone mixture. Top with remaining cake layer. Spread cake with whipped cream. If desired, garnish with beans and chocolate curls. Refrigerate until ready to serve. Makes 16 servings.
The only thing I might question about this recipe is there does not seem to be any oil in the cake mixture, don't know if that's because of the sour cream or not. Also could add some Kahula? somewhere in it also.
Source: Woman's World HTH.   

~~~~~~~~~~~~~~

"This one is an eagle brand recipe and calls for cream cheese instead of mascarpone, so would be cheaper to do. It also calls for a 4 quart trifle bowl or dish, but I think it could be done without. Sauce would just drizzle down sides of cake ."

DEEP DISH MOCHA TIRAMISU

1 (14-0unce can Eagle brand Sweetened Condensed Milk
1 (18.25-ounce package chocolate cake mix with pudding
1 cup water
2 large eggs
1/2 cup oil
1/2 cup coffee liqueur
Creamy Coffee Filling (to follow)
Espresso Sauce (to follow)
1. preheat oven to 350 prepare 5 8inch round cake pans. Reserve 1/4 cup Eagle Brand for creamy coffee filling.
2.In large bowl, beat 3/4 cup eagle brand, cake mix, water, eggs and oil until blended. Pour 1 cup batter into each prepared pan.
3.Bake at 350 for 13 to 14 minutes. Cool in pans on wire racks 10 mins. Remove from pans; cool completely on wire racks. Prepare creamy coffee filling and espresso sauce.
4.Brush each cake layer evenly with liqueur. Place 1 layer in 4-quart trifle bowl top with 1 1/2 cups creamy coffee filling. Drizzle with 1/2 cup espresso sauce. Repeat procedure with remaining cake layers, 1 cup filling and 1/4 cup sauce, ending with cake layer.

CREAMY COFFEE FILLING
1/4 cup reserved eagle brand sweetened condensed milk
1 8 ounce package cream cheese, softened.
2 tablespoons coffee liqueur
1 1/2 cups whipping cream

In large bowl, beat first 3 ingredients, until blended, about 4 minutes. Add whipping cream and beat until still peaks form. Chill, if desired. (Makes 4 1/2 cups )

Espresso Sauce
1 cup water
1/2 cup ground espresso
1 14 ounce can eagle brand sweetened condensed milk
1/4 cup butter
In small saucepan over medium heat, bring 1 cup water and ground espresso to a boil. Remove from heat and let stand 5 minutes. Pour mixture through fine wire mesh strainer, discard grounds. In small saucepan over medium heat, combine espresso and Eagle brand. Bring to a boil. Remove from heat, stir in butter. Cool.

This recipe says to end with cake layer only and garnish with chocolate coffee beans. I would personally, make extra whip cream with liqueur and sugar and fancy up the top. Add the beans and chocolate curls.

Camille’s Peanut Butter Filling

It's not actually unusual but it sure is TASTY!! I just use equal parts of creamy peanut butter and powdered sugar and mix them together, then I use heavy whipping cream to thin down the mixture to a filling consistency. Folks go crazy for it! Even friends of mine who don't like peanut butter tell me they love it!

I like to fill this in a basic chocolate cake and then pour a semi-sweet chocolate ganache over the top of the cake. Its out of this world!

Cream Cheese Icing

Posted by Laura

 1 cup Butter
1 lb. Cream Cheese
½ cup Crisco
1 Tbsp. Vanilla
½ Tsp. Salt
3½ Lbs. Powdered Sugar

Combine all ingredients on Low speed

Posted by Nancie

Quick and Easy Peanut Butter Cookies

2 eggs beaten
2 Cups sugar
2 Cups Creamy Peanut Butter

Heat oven to 350. Mix eggs, sugar and PB together. Let set for a minute to thicken. Roll mixture into balls, place on ungreased cookie sheet. Make crisscross mark with fork. Bake for approx 11 minutes, depending on your oven of course. When you remove them from the oven sprinkle a little bit of sugar on each one. I use an opal colored sugar b/c it makes them look purdier!!! :-)

Best part of the recipe....EAT EAT EAT...oh yeah, and share with others :-)

Posted by Gaynor

I adjusted this recipe from the Reader's Digest cookbook called "Like Grandma Used to Make".... made it for Easter along with umpteen others and must say it was my favourite of the lot...well, the chocolate cherry ganache was good too... then so was the vanilla raspberry cake...well, now, that carrot cake was quite a delight too...."oh brother"

Butterscotch Cake with Caramel Frosting

2 1/2 cups flour
1/2 tsp cinnamon
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups sugar
1/2 cup butter, softened
2 eggs
1 cup applesauce
1/4 cup sour cream
1/4 cup concentrated frozen OJ (like scoop it out...)
1/2 cup chopped walnuts or pecans

Do all the usual dry and wet things to put that all together....bake at pre-heated 350.

Frosting (this is awesome frosting...tastes like butterscotch fudge....not recommended for decorating though since it just pours over the cake then hardens somewhat)...(good for a filling though...then you can do your buttercream topping)

In medium saucepan, combine 3/4 cup firmly packed brown sugar, 1/2 cup milk and 2 tablespoons butter. Cook over moderate heat, whisking constantly, until mixture comes to a boil. Cook for 2 mins, whisking constantly. Remove from heat. Let stand 1 hour or until room temperature. With mixer on medium speed, gradually add in 3 cups icing sugar, beating until smooth and spreadable. Use immediately.


I made this cake, put the frosting on, put it in the freezer 'as is' until it froze somewhat, then I put Saran wrap directly around it and on it to seal and popped it right in the freezer. Froze beautifully and thawed beautifully.....took it out of the freezer on Friday, served it on Saturday...and it was still fresh-tasting on Monday!!

From Cakewalk by Margaret Braun published by Rizzoli International Publications Inc. 2001

She states that, 'this will go through several stages where it can appear broken and curdled but not to worry - keep mixing - it will come together and be creamy and perfect. It can be refrigerated up to one week in an airtight container. At that time, remove from refrigerator and place it in a bowl on top of a double boiler, break up the cold pieces, warm up the buttercream without melting it down - and whip it back to shape with an electric mixer.'

Me - I just left mine at room temp for a while - didn't need to beat it and it was perfect.

Margaret Braun's Vanilla Buttercream

Makes about 2 1/2 cups.
Tools needed - 2 large mixing bowls; electric stand mixer; whisk; saucepan.

Ingredients
1 1/3 cups (2 sticks plus 5 tablespoons) unsalted butter at room temperature,
1 tablespoon pure vanilla extract
3/4 cups granulated sugar
3 large egg whites.

Directions
1. In a mixing bowl cream the unsalted butter. Add the vanilla.
2. In a separate bowl, whisk the sugar into the egg whites. Place on a pan of simmering water and heat only until the sugar is dissolved, whisking constantly to prevent the egg whites from cooking.
3. Beat the sugar and egg white mixture on high speed until it forms a medium firm meringue, about 5 minutes.
4. Reduce the speed, and add the creamed butter to the meringue, about 1/4 cup at a time, continue mixing until the buttercream is smooth and creamy.

from Kate - I just put my mixer bowl on top of a pan of simmering water - works great then just make the meringue in the same bowl. Of course no grease of any kind can come in contact with the egg whites - until you get to the 'add the butter ' part. Hope you enjoy this as much as I do.

L&P
K8

Raspberry filling from K8

I made one by putting a 10 oz bag of thawing frozen raspberries (from the grocery store freezer section) or use fresh into a heavy sauce pan with a peeled diced granny smith apple and one third cup of sugar and a squirt of lemon juice and brought to boil stirring often while cooking gently for about 15-20 mins.

Then in a little cup mix 1 tablespoon of cornstarch and 2 tablespoons of water, then pour into bubbling fruit stuff stirring constantly for another two minutes.

Cool, puree in food processor and then strain out the seeds. Add almond extract if you want. Be sure to securely seal the edges of the filling with buttercream.

You can actually use any combination of berries.
This is not difficult and the fresh bursting taste is well worth the little bit extra effort. Enough for a quarter sheet. Yum Yum

From Lisa- Here are some filling recipes I've collected from various boards. Not sure where all of them came from, so I apologize if I'm stepping on someone's toes! Hope this helps you, though!
~Lisa

Raspberry Filling

1 10-oz package frozen raspberries in syrup, thawed
4 t. cornstarch

In a small saucepan combine berries and syrup with cornstarch. Cook and stir until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Immediately press through sieve; discard seeds. Transfer to bowl. Cover surface of filling with plastic wrap. Cool without stirring. Chill at least 2 hours; for maximum stiffness, chill overnight.

I've also mixed the canned filling with whipped cream (whipped to stiff peaks) and it was awesome.

This is strawberry, but I'd think it'd work the same w/raspberries!
1 pint heavy whipping cream (whipped)
1 pint strawberries
1 package strawberry jello
Puree strawberries in blender add enough water to make 1 1/2 cups of puree. Put puree and jello in saucepan and cook until it starts to boil. Place in fridge until mixture starts to set.
Fold in whipped cream and place in fridge to setup

From JChan-

"I called it pineapple cake, but later found out that another name for it is Mexican cake. It is really easy and yummy!"

Pineapple Cake

2 cups flour
2 cups sugar
2 eggs
2 tsp. baking soda
2 tsp. vanilla extract
1 can (20 oz) crushed pineapple, UNDRAINED
1 cup nuts (optional)

* Preheat oven to 350F
* Combined all ingredients and mix well
(sometimes, if I am lazy to use my mixer, I mix it with my hands! Just put your hand in the big bowl and have fun!)
* Put into greased and floured pan
* Baked till cake is done, about 35 minutes, depending on your oven
* remove and cool
* frost if desire

I use these 2 frosting recipes for this cake. Different people like it differently. I like both version or even without any icing.

Cream Cheese Frosting

8 oz. cream cheese
1/2 cup butter (1 stick)
11/2 cups power sugar

* Beat all ingredients till smooth
* Frost on cake

Note: I usually leave the nuts out when I mix the batter for the cake. After I frost the cake, I would score the cream cheese frosting to the serving I want, then top with an almond or pecan as decoration. The cake tastes even better on the 2nd day. I also put the cake in the fridge, For some reason, I think it tastes better when chilled.

Brown Sugar Coconut Frosting

1 cup shredded coconut
3/4 cup packed brown sugar
1/2 cup butter (1 stick), melted
2 tbs half & half (again, I like to use heavy cream)

* Combined all ingredients
* Spread over warm cake
* Broil till top is brown (NOT BURN, it only takes a few minutes)
* Cool in pan

Note: With this frosting, I leave in room temp. The top will harden (in a good way) when cool. It makes a crunchy bite to it.

Nancie says, "This is YUMMY, and most importantly- EEEEEASY!"

Eclair Cake

Box of graham crackers
Large box of instant vanilla pudding
12oz (I think) Cool Whip
1 can chocolate frosting

Leave cool whip out to thaw. Make pudding according to directions on box (I always use a little bit less milk to make the pudding thicker). Line bottom of 9x13 pan with crackers. After pudding has set and cool whip has thawed, blend the two together, gently, in a large bowl. After the two are combined, spread the mixture over the crackers. Lay another layer of cracker on top of the pudding mixture, spread pudding on top of that, place the final layer of crackers on top of the pudding mixture and spread the chocolate frosting over the top of them. Place in refrigerator for a good 4 hours if possible. I think it is best if left over night.

This is truly so easy and SO So So deeeelish!!!! Now I want some LOL!!

From Kelly in Georgia-

Also sometimes called "Chess cake" or a "Cheese Cake Bar"...I call it Gooey Butter Cake. =)


Gooey Butter Cake

1 box yellow cake mix
1 stick real butter (but I had no problems using margarine
3 large eggs
8 ounces cream cheese, softened
1 box powdered sugar (one pound)

Preheat oven to 350`. Melt butter in glass bowl. Add cake mix and 1 egg and stir until "doughy." Press mixture into a lightly sprayed (or greased & floured) 9X13-inch pan. Using fingers or the handle of a wooden spoon, make ridges and valleys in the dough, careful not to push all the way to the bottom. Set aside.

In a bowl, mix together cream cheese, powdered sugar, and 2 remaining eggs. Beat with mixer until smooth. Pour on top of "crust" and distribute evenly, making sure to fill the valleys completely. Bake for 50 minutes or until top is golden brown. Very Yummy!

Alternative: use any flavor cake mix, chocolate is really good. Since it's Easter, you could swirl some Spring colors into the cream cheese mixture to make it more festive. =)

On a side note, this cake travels very well. I sent several to my husband overseas while he was deployed in support of OIF...they made it through 2 or more weeks of the USPS without becoming stale or moldy.

Dawn posts: "I have a great Oreos cake recipe. It is the one used by Albertson's and Lucky's Grocery stores. (SSSHHHHH,,,,,, don't tell anyone! wink-wink)"

Here is the picture:

http://community.webshots.com/photo/105829476/130851801uhbHuz

Here is the recipe:

It is a standard devils food cake, just plain, right from the box or your own scratch recipe.

The icing is 2 cups buttercream (or standard decorator's frosting) 5-6 T Oreo Cookie Crumbs. I've never measured. I add a handful. Use what looks best to you but it should not look gray or like mud.

IMPORTANT NOTE:
Make your buttercream medium consistency.

Another IMPORTANT NOTE:

For the chocolate drizzle, I use STORE brand Fudge Frosting or homemade ganache (I use ganache). The name brands do not drizzle as well. They are too watery compared to the store brand. This brand also feels dry to the touch after cooling.

Putting the cake together:

9*13: cut cake and fill with buttercream/crumb mixture about 1/4 inch thick.

8" single layer: cut cake and fill with buttercream/crumb mixture about 1/4 inch thick

8" double layer: cut each layer and thinly fill with buttercream/crumb mixture - Also fill between the two original layers about 1/4 inch thick.

Frost cake with buttercream/crumb mixture. You want a smooth cake. You may want to "hot knife" the cake. You may fancy comb the sides. I don't. The store does.

Place 3-4 T fudge in a poly bag and microwave 10-15 seconds. It should be easily runny but not like water. The consistency of catsup, I guess. Cut tip of poly bag to an approximate 1/4-inch hole and drizzle over edge of cake allowing to drip down the sides. You will be covering about 1/2 inch of the top while doing this. Place in refrigerator at least 30 minutes before proceeding to allow fudge to harden.

With plain buttercream (no crumbs added) using tip #18-22 (your choice), pipe a simple shell border around the bottom of the cake. I personally do not do this step. It covers the fudge drips and we think they look cool.

With Plain buttercream/decorator's frosting (no fudge added) pipe large rosettes (9CS or 7CS tip) around edge of cake and in center according to size cake.

Place 1-2 t fudge in a poly bag and microwave 10-15 seconds. It should be easily runny as above. Cut tip of poly bag to an approximate 1/8-inch hole (the previous bag will be too large and this will be too small to properly do the previous drizzle) and drizzle over top of cakes being careful not to drizzle over the sides.

Place Oreos on cake according to cake size and rosette placement.

I also make the cakes using a yellow cake mix since my family does not like chocolate cake. It's great. Be creative. It doesn't have to look exactly like mine. Just keep the frosting true and you'll be a winner! Mine never look the same way twice. I have even decorated a lattice design on top of the cakes using the heated fudge.

This is K8's recipe.....this cake is totally my taste and in my humble opinion, perfection on a plate. I'm a real lemon and vanilla fan and this one definitely does it for me. Don't you just love cake?!?!
xo Cinderella

But it is published in The New Doubleday Cookbook and they call it appropriately, White Wedding Cake However it is a little golden in color - egg yolks & real vanilla -

Golden Cake

6 cups sifted all purpose flour
2 tablespoons baking powder
2 teaspoons salt
2 cups milk at room temperature
2 teaspoons vanilla
1 # butter or margarine or 1 1/3 cups margarine with 2/3 cups vegetable shortening
(the margarine is not vegetable spread)
4 cups sugar
8 eggs at room temperature
2 teaspoons lemon extract
2 tablespoons finely grated lemon rind (optional)

Preheat oven to 325. Sift flour with baking powder and salt and set aside. Combine milk and vanilla and set aside. Cream butter until light, add sugar gradually, continue to cream until fluffy. Add eggs one at a time, beating well after each addition. Mix in lemon extract (and rind). Add dry ingredients alternately with milk beginning and ending with the dry and adding about one sixth of the total at a time. Beat just until smooth. Spoon into 1 ungreased 13" and 1 ungreased 7" pan lined on the bottom with wax or parchment paper filling no more than half full - this is a high-rising batter. Bake larger layer 60-65 mins until it pulls from the sides of the pan and is springy to the touch. Cool upright in pan on wire rack 10 mins then loosen and invert on rack peel off paper turn right side up and cool thoroughly. If you make 3 batches you get two 13", two 7" and two 10 " layers. Make cupcakes with any leftover batter. This is from The New Doubleday Cookbook 1975.

Real good cake. And this recipe is not real fussy - can be halved. Excellent.

*The original* rolled fondant recipe:)

Posted by Anon

Charlotte Collins' Rolled Buttercream
Place in a large bowl:
1/3 cup white shortening
1/3 cup white Karo syrup
1 teaspoon flavoring (any)
1/2 teaspoon salt - or to taste
Juice of 1/2 fresh lemon (strained)
Stir these ingredients together with a spoon until well blended. The add:

1 cup powdered sugar (sift or not)
Blend in with spoon until well blended, then add:
1 more cup powdered sugar
The mixture will become thick and one can use the hands to knead the icing as you keep adding sugar one cup at a time using *almost, but not quite* a full one pound box of sugar.
The more that one works this icing, the smoother and shinier it will become and thus keep working it until it is the proper consistency to roll between two pieces of wax paper. Peel off one piece of paper and place icing on cake and mold it to shape with hands. Coloring can be added to it just as one would regular icing.
(Copied from MailBox News, Aug, 1965; pg17)

I have been doing cookies for years...and am requested to do these for every get -together I am invited to, it seems (it does get old sometimes). Anyway, this recipe makes a LOT of dough, so it makes many many individual cookies or a really big cookie cake. I made one last night and got two 12-inch round by 1-inch thick cookie cakes...you can certainly make them thinner (I actually recommend that, as my thick ones are a bit difficult to get "done" without burning the edges, but this was my first time doing that...you live you learn. =) Anyway, here's the recipe, feel free to email me or post here if you have any questions. Good luck! Posted by Kelly in Georgia

Chocolate Chip Cookies

5 1/2 cups self-rising flour AND
1 1/2 teaspoons baking soda
3 sticks (1 1/2 cups) margarine, softened
1 box (1 pound) light brown sugar
1 1/2 cups sugar
3 large eggs
2 tablespoons vanilla flavoring
2 12-ounce bags of chips, any flavor (I usually use one bag Wal-Mart brand milk chocolate and one bag semi-sweet)

Preheat oven to 350`
Sift together (or just mix) flour and baking soda. Set aside. In a super large bowl, cream sugars and butter until smooth. Add eggs and vanilla, and mix well. Add flour mixture a sup or so at the time until well-blended, reserving 1/2 cup. You will probably have to abandon the mixer, most won't survive this. Mix the reserved 1/2 cup flour with the chips (this helps distribute them evenly in the batter) and add them to the batter. Drop by heaping spoonfuls (depending on what size cookie you want and how long you have to stand there and bake them ) onto lightly sprayed cookie sheets and bake for approximately 11 minutes. Makes, as my husband says, "18 million" cookies.

Variations: These are really great with chopped nuts too. My Dad can't eat chocolate, so I used to only put chocolate chips in half of them and then add an equal amount of chopped pecans to half the batter. Very yummy! Also, I usually dump the dough onto the counter and pat it into a rectangle. Then, using a pizza cutter, I cut it into uniform cubes whatever size I want my cookies to be. That way the cookies are uniform and it is quicker to put a new batch in the oven when you take one out.

Oh yeah! Make sure you use a LARGE bowl...I use my 5qt KitchenAid mixer, but did them for years with a hand mixer and a punch bowl...if using a hand mixer, you will probably have to abandon it and use a spoon and "elbow grease" to get the chips incorporated. I also toss my chips with a little bit of the flour to keep them from sticking together in clumps. I think that's everything...lol. =)

Gaynor’s Chocolate Brownie Cake 

Gaynor’s Carrot Cake 

4 eggs
1 cup sugar
1 cup brown sugar
1 cup oil
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon
2 cups grated carrots
1 cup drained crushed pineapple
1/2 cup coconut
(I like raisins in mine but they're optional...if I add them in, I soak them for a good hour maybe in OJ or even water just to plump 'em up)

DO ALL THE USUAL TRICKS WITH THIS ONE....YOU KNOW, BEAT EGGS, ADD THIS, ADD THAT....MIX UP THE DRY....ADD WET TO DRY ALTERNATELY....BAKE AT 350 FOR A GOOD HOUR, DEPENDING ON YOUR PAN SIZE.

NO-FAIL SUGAR COOKIES

Posted by Jennifer Chan
I can't take credit of that No Fail Sugar Cookies recipe. That was Chris F's VERY FAMOUS, VERY WELL-TALKED sugar cookies. The credit should belong to her.

This recipe is GREAT when using complex cookie cutters. The dough holds its' shape and won't spread during baking. Make sure you let your oven preheat for at least 1/2 hour before baking these or any other cookies.

6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 eggs
2 tsp. vanilla extract
1 tsp. salt

Cream butter and sugar. Add eggs and vanilla. Mix dry ingredients and add to butter mixture. Mix well.

Chill for 1 to 2 hours

Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe can make up to 8-dozen 3” cookies

YUMMY POUND CAKE
from jchan 

3 cups sugar
2 sticks (1/2 lb) butter, softened
6 eggs, room temperature
3 cups cake flour, sifted (I use all purpose flour minus 2 tablespoons per cup)
1 cup whipping cream ( I actually prefer to use heavy cream)
2 teaspoon vanilla extract

* Butter and flour a bundt or tube pan.
* Cream sugar and butter thoroughly
* Add eggs one at a time, beat well after each addition
* Alternately, mix in flour and cream
* Add vanilla extract
* Pour into prepared pan
* Set in COLD oven and turn heat to 350F
* Bake till done, about 70 mins, depending on your oven
* Cool 20 minutes
* Remove from pan and cool

Posted by Chris F.-

Hi, got this recipe from karenscookies.com and it tastes great!! Enjoy


Meringue Powder Buttercream

1/3 cup water
3 T. meringue powder
1/2 cup shortening
5 1/2 cups powdered sugar
1 tsp. vanilla extract (use clear vanilla if you want a pure white icing)
1/4 tsp. almond extract

Beat water and meringue powder until stiff peaks form. Add shortening, sugar, and extracts and whip for 3 minutes. Store well covered.

French Buttercream
Posted by K8 

Take 4 sticks butta out to get room temp - set aside

1 and 1/3 cups of granulated sugar
1/2 cup of flour
1/2 teaspoon of salt
mix well
put in heavy saucepan
add 1 and 1/2 cup of milk
mix well - get out all the lumps
cook med to high stirring constantly from the bottom because it will stick
when it gets nice and thick like lava - spread it out evenly on a pan stick it in the freezer
get butter room temp by grating if necessary and then using little squirts of hair dryer into mixer bowl while it is mixing
Then when freezer mixture is COMPLETELY cool - mix with butter and add vanilla - but no vanilla this time - add your other over flavored stuff to this and get the right flavor

This recipe can be doubled out or whatever however many times - can use all shortening.