1/2 of 8-ounce block cream cheese
1/4 cup butter
1 box (4 cups) powdered sugar
1 tsp vanilla
about 2 Tbsp Milk (or to taste and spreadable consistency)
Mix together and whip to make frosting.
Monday, August 7, 2006
American Flag Cake
-Erin Callahan
1 box of your favorite Butter-flavored cake mix - make according to directions on box. Cool completely.
Frost cake with cream cheese frosting or cool whip.
Slice strawberries (I used a heavy-duty egg slicer to slice my strawberries).
Arrange blueberries in the left top corner to form stars of the flag.
Arrange strawberries in four rows on top of the cake to form stripes of the flag. Optional: use more strawberries for border around the bottom edge of the cake for decoration.
1 box of your favorite Butter-flavored cake mix - make according to directions on box. Cool completely.
Frost cake with cream cheese frosting or cool whip.
Slice strawberries (I used a heavy-duty egg slicer to slice my strawberries).
Arrange blueberries in the left top corner to form stars of the flag.
Arrange strawberries in four rows on top of the cake to form stripes of the flag. Optional: use more strawberries for border around the bottom edge of the cake for decoration.
Fruit Salad
-Erin Callahan
2 Bananas (optional)
1 Can Peach Pie filling
2 Small Cans Mandarin Oranges
1 Can Pineapple chunks or tidbits
1 Container frozen strawberries (halved or sliced, sweetened or unsweetened)
Thaw Strawberries ahead of time.
• Empty pie filling into a bowl.
• Slice bananas into bowl. (optional)
• Gentle coat bananas with the pie filling, this helps keep the bananas from changing color. (optional)
• Drain Mandarin Oranges and Pineapple.
• Dump Mandarin oranges, pineapple, and strawberries into banana/pie filling mixture.
• Mix.
• Recommend chilling for at least 4 hours.
• Best if used within 48 hours.
2 Bananas (optional)
1 Can Peach Pie filling
2 Small Cans Mandarin Oranges
1 Can Pineapple chunks or tidbits
1 Container frozen strawberries (halved or sliced, sweetened or unsweetened)
Thaw Strawberries ahead of time.
• Empty pie filling into a bowl.
• Slice bananas into bowl. (optional)
• Gentle coat bananas with the pie filling, this helps keep the bananas from changing color. (optional)
• Drain Mandarin Oranges and Pineapple.
• Dump Mandarin oranges, pineapple, and strawberries into banana/pie filling mixture.
• Mix.
• Recommend chilling for at least 4 hours.
• Best if used within 48 hours.
Coconut Bread
-Originally submitted by Amy Badger
4 eggs
2 cups sugar
2 tsp. coconut flavoring
1 cup oil
3 cups flour
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup buttermilk
1 cup flaked coconut
GLAZE:
1 cup sugar
½ cup water
2 Tbsp. margarine
1 tsp. coconut flavoring
Beat eggs. Add sugar, coconut flavoring and oil. Sift dry ingredients and add to egg mixture. Fold in buttermilk and shredded coconut. Pour into greased and floured tube pan or 2 loaf pans. Bake at 325 degrees for 75 minutes. Or bake in several smaller loaf pans for 35 to 45 minutes.
In saucepan, combine sugar, water, and margarine for glaze. Boil for 5 minutes. Remove from heat and add coconut flavoring. Pour over bread as soon as it comes from the oven. Cool and remove from pans.
Note: For a patriotic flair you can add red Craisins and tint the glaze blue. For a quicker and more simplistic glaze, I just microwave some cream cheese frosting in a can and add 1 tsp. coconut flavoring to it before pouring over bread.
4 eggs
2 cups sugar
2 tsp. coconut flavoring
1 cup oil
3 cups flour
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup buttermilk
1 cup flaked coconut
GLAZE:
1 cup sugar
½ cup water
2 Tbsp. margarine
1 tsp. coconut flavoring
Beat eggs. Add sugar, coconut flavoring and oil. Sift dry ingredients and add to egg mixture. Fold in buttermilk and shredded coconut. Pour into greased and floured tube pan or 2 loaf pans. Bake at 325 degrees for 75 minutes. Or bake in several smaller loaf pans for 35 to 45 minutes.
In saucepan, combine sugar, water, and margarine for glaze. Boil for 5 minutes. Remove from heat and add coconut flavoring. Pour over bread as soon as it comes from the oven. Cool and remove from pans.
Note: For a patriotic flair you can add red Craisins and tint the glaze blue. For a quicker and more simplistic glaze, I just microwave some cream cheese frosting in a can and add 1 tsp. coconut flavoring to it before pouring over bread.
Lemon Cake with Jello
-Bonnie Aamodt
1 pkg. of lemon velvet cake mix
4 eggs
3/4 C. vegetable oil
1 pkg lemon Jello
3/4 C. water
Mix ingredients and bake at 350 degrees. When cake is finished immediately poke holes in top of cake with toothpicks and spread glaze over it.
Glaze: powdered sugar and lemon juice
Mix to about consistency of thin gravy and spread over cake. Lime Jello can be substituted and gives a light green color.
The above is the original recipe; if you use a white cake mix you can use any kind of Jello and get a different color. Use water or milk or appropriate juice for the glaze.
1 pkg. of lemon velvet cake mix
4 eggs
3/4 C. vegetable oil
1 pkg lemon Jello
3/4 C. water
Mix ingredients and bake at 350 degrees. When cake is finished immediately poke holes in top of cake with toothpicks and spread glaze over it.
Glaze: powdered sugar and lemon juice
Mix to about consistency of thin gravy and spread over cake. Lime Jello can be substituted and gives a light green color.
The above is the original recipe; if you use a white cake mix you can use any kind of Jello and get a different color. Use water or milk or appropriate juice for the glaze.
Frosting
-Carly Paulsen
3 Tablespoons butter
2 1/2 Cups sifted powdered sugar
2 Tablespoons milk
1 teaspoon vanilla
Extra Milk
Food Coloring
In a mixing bowl beat butter until fluffy. Gradually add 1 cup of the powdered sugar beating well. Slowly beat in 2 Tablespoons of milk and vanilla. Slowly beat in remaining powdered sugar. Beat in additional milk if necessary to reach spreading consistency. If desired tint with food coloring.
3 Tablespoons butter
2 1/2 Cups sifted powdered sugar
2 Tablespoons milk
1 teaspoon vanilla
Extra Milk
Food Coloring
In a mixing bowl beat butter until fluffy. Gradually add 1 cup of the powdered sugar beating well. Slowly beat in 2 Tablespoons of milk and vanilla. Slowly beat in remaining powdered sugar. Beat in additional milk if necessary to reach spreading consistency. If desired tint with food coloring.
Sugar Cookie Cut-Outs
-Carly Paulsen
1/3 cup butter or margarine
1/3 cup shortening
3/4 cup sugar
1 teaspoon baking powder
Dash of salt
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
Beat butter and shortening on med. to high for 30 seconds. Add sugar, baking powder, and a dash of salt. Beat until combined. Beat in egg and vanilla. Beat in as much flour as you can with mixer and stir in the rest. On a lightly floured surface roll dough 1/8 inch thick. Use cookie cutters to cut desired shapes. Transfer to ungreased cookie sheet. Bake in 375 degree oven for 7 - 9 minutes or until edges are firm and bottoms are very lightly browned. Top with frosting.
1/3 cup butter or margarine
1/3 cup shortening
3/4 cup sugar
1 teaspoon baking powder
Dash of salt
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
Beat butter and shortening on med. to high for 30 seconds. Add sugar, baking powder, and a dash of salt. Beat until combined. Beat in egg and vanilla. Beat in as much flour as you can with mixer and stir in the rest. On a lightly floured surface roll dough 1/8 inch thick. Use cookie cutters to cut desired shapes. Transfer to ungreased cookie sheet. Bake in 375 degree oven for 7 - 9 minutes or until edges are firm and bottoms are very lightly browned. Top with frosting.
Homemade Root Beer
-Carly Paulsen
5 gallons of water
5 pounds of sugar
1 2-oz. bottle of McCormick Root Beer Concentrate (found near the spices and extracts in the supermarket)
5 pounds of dry ice
Put in a large drink cooler. Be careful it will probably bubble over and overflow. So you should mix outdoors.
Note: When I made this for the class it was flat. Sis. Woolsten suggested chilling the water until it was ice cold before mixing the ingredients to make it fizz.
5 gallons of water
5 pounds of sugar
1 2-oz. bottle of McCormick Root Beer Concentrate (found near the spices and extracts in the supermarket)
5 pounds of dry ice
Put in a large drink cooler. Be careful it will probably bubble over and overflow. So you should mix outdoors.
Note: When I made this for the class it was flat. Sis. Woolsten suggested chilling the water until it was ice cold before mixing the ingredients to make it fizz.
Brownie Pizza
-Amy Gray
CRUST:
One brownie mix (or use your own recipe) make up brownie according to box and bake as directed for the crust.
SAUCE:
1-8oz cream cheese, softened
1-can marshmallow crème
DIRECTIONS:
Blend together and put on cooled, baked brownie crust.
Garnish with fresh fruit toppings of your choice: such as strawberries, raspberries, blueberries, bananas, etc.
Serve at room temperature. Refrigerate leftovers if any survive.
CRUST:
One brownie mix (or use your own recipe) make up brownie according to box and bake as directed for the crust.
SAUCE:
1-8oz cream cheese, softened
1-can marshmallow crème
DIRECTIONS:
Blend together and put on cooled, baked brownie crust.
Garnish with fresh fruit toppings of your choice: such as strawberries, raspberries, blueberries, bananas, etc.
Serve at room temperature. Refrigerate leftovers if any survive.
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