Ingredients 1 cup sugar 1 teaspoon baking powder 3 cups all-purpose flour 1 cup butter 1 egg 1 pinch salt 1 pinch ground cinnamon 1 teaspoon vanilla 4 cups raspberries 1/2 cup sugar 3 teaspoons cornstarch Directions - Preheat oven to 375 degrees F. Grease one 13x9 inch pan.
- In large mixing bowl cream the butter and sugar. Add eggs and vanilla, blend well. Combine the flour, baking powder, salt, and cinnamon; mix well with butter mixture. Dough will be crumbly. Pat half of the dough into the prepared pan.
- Combine the remaining 1/2 cup sugar, the cornstarch and berries. Place mixture over dough in pan. Crumble the remaining dough over the tops of the berries.
- Bake at 375 degrees F for 45 minutes or until the top is slightly brown.
Ingredients
3/4 c. butter
1 c. light brown sugar, packed
1 egg
1/4 c. molasses
2 1/4 c. flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
Granulated sugar
Directions
Cream butter and sugar; add egg; mix. Add remaining ingredients and mix well. Make into balls the size of walnuts and roll in granulated sugar. Bake at 375 degrees for 9 minutes. These cookies will be very soft to the touch. They harden somewhat when they cool. Do Not Overbake or the cookies will be hard.
Ingredients 2 cups white sugar 3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 1/2 cup unsweetened cocoa powder 2 cups water 1 cup applesauce (or vegetable oil) 2 tablespoons distilled white vinegar 1 teaspoon vanilla extract Directions - Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix sugar, flour, baking soda, salt and cocoa.
- Add water, applesauce, vinegar, and vanilla. Beat by hand until smooth.
- Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted into center of cake comes out clean. Also can make 24 cupcakes - bake for 20 minutes.
After having made these, I would recommend dusting the tops with powdered sugar
Ingredients
2 cups old-fashioned rolled oats
2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon cinnamon
1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
2/3 cup sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1 cup chopped walnuts
1 cup flaked sweetened coconut
Directions
In a large bowl, stir together the oats, flour, baking soda, baking powder, salt, and cinnamon.
In a separate bowl, blend the butter and sugars with an electric mixer until smooth, about 2 minutes. Add the eggs and continue to beat until fluffy, about 1-1/2 minutes. Blend in the vanilla extract.
Using a wooden spoon, stir the dry mixture into the butter mixture one half at a time. Mix in the chocolate chips, walnuts, and coconut. Refrigerate the dough for 1 to 2 hours.
Heat the oven to 350 degrees. Line a large, preferably light-colored baking sheet with aluminum foil, then grease the foil.
Using a scant 1/4 cup per cookie, shape the dough into balls and place them on the sheet about 2 inches apart.
Use your fingertips to flatten each ball to 1/3 inch thick. Bake the cookies on the center oven rack for 13 to 14 minutes, turning the sheet about halfway through. When they're done, the cookies should be very lightly browned and still look moist. Don't overbake them.
Cool the cookies on the baking sheet for 2 to 3 minutes, then transfer them to a wire rack. Makes about 2 dozen cookies.
Variations
Cranberry White Chocolate Cowboy Cookies: 1 cup each of white chocolate chips and dried, sweetened cranberries.
Peanut Butter Cowboy Cookies: 2 cups of peanut butter chips or 1 cup each of peanut butter chips and chocolate chips.
Ingredients
1 cup butter
2 cups packed brown sugar
1 teaspoon salt
1/2 cup light corn syrup
1 teaspoon baking soda
Directions
Preheat oven to 200 degrees F.
Over medium heat, combine first 4 ingredients and boil for 5 minutes. Remove from heat; stir in baking soda. Stir well. Pour over 8 quarts popped corn. Stir to coat well. Bake in large roaster or pan for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry.
from wilton.com
Makes: About 3 cups of icing.
Ingredients
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine, softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 Tablespoons milk
Directions
(Medium Consistency)
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
Haven't tried yet, but I didn't want to lose the recipe...
Ingredients
2 cups white sugar
1 (3 ounce) package strawberry flavored gelatin
1 cup butter, softened
4 eggs, separated (room temperature)
2 3/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 cup whole milk, room temperature
1 tablespoon vanilla extract
1/2 cup strawberry puree
Directions
Preheat the oven to 350 degrees F. Grease and flour three 9-inch round cake pans.
In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in egg yolks one at a time, mixing well after each. Sift flour and measure after sifting. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Whip egg whites until fluffy and fold into batter. Divide the batter evenly between the prepared pans.
Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.
Notes
When assembling the layers, use a layer of fresh cut strawberries or more strawberry puree with the frosting between layers. Frost with buttercream, vanilla, or cream cheese frosting.
Ingredients
2 1/3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 1/2 cups white sugar
1/2 cup shortening
2 eggs
1 cup milk
1 teaspoon vanilla extract
Directions
For a Yellow Cake: Sift together flour, baking powder, salt, and sugar. Cut in shortening until fine crumbs are formed. Add eggs, milk, and vanilla. Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently.
Pour batter into greased and floured 9x13 inch pan. Bake in preheated 350 degree F oven (175 degrees C) for 25 to 30 minutes.
Variation for a White Cake: Prepare as for the basic cake except use 3 egg whites for the 2 whole eggs. Whites may be beaten separately and added for a lighter cake.
Variation for a Chocolate Cake: Add 1/4 cup cocoa powder to the basic cake mix prior to adding the milk.
Variation for a Spice Cake: Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice to the basic cake mix.
Variation for a Pineapple Upside Down Cake: Melt 1/2 cup butter in the bottom of a 9x13 pan. Add 2/3 cup brown sugar, stirring into the butter. Arrange pineapple slices in the pan. Top with the basic (yellow cake) mix recipe. Bake 30 to 35 minutes, cool 5 minutes, and invert to serve.
Ingredients
1 1/2 c. flour
1/2 tsp baking soda
1/2 tsp salt
2/3 c. butter
1 and 1/2 c. sugar
4 tbsp water
2 cups choc chips
2 tsp vanilla
4 eggs
1 c. nuts or 1 1/2 c. choc chips
Directions
Preheat over to 325. Combine the flour, baking soda and salt and set aside. In a saucepan, combine butter, sugar and water. Bring just to a boil and remove from heat. Add choc chips and vanilla extract. Stir until chips are melted and mixture is smooth. Tranfer to a large bowl and cool. Add eggs one at a time, beating well after each addition. Gradually blend in flour mixture. Stir in nuts (I used choc chips). Spread into greased 13x9 pan. Bake 40-45 min. Cool completely and then cut.
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