I found this great recipe on just a random blog. She calls it I Dream of Buttercream.
2 sticks of butter (room temperature)
1 cup crisco
1 tablespoon vanilla
2 pounds powdered sugar
3+ tablespoons cold milk
mix it!
notes:
-butter flavored crisco tastes better but will add color if you are making white frosting
-use clear vanilla if you are making white frosting
-with the milk use up to 6-7 for really fluffy soft frosting, less for holding decorating shape
Showing posts with label christmas. Show all posts
Showing posts with label christmas. Show all posts
Thursday, December 8, 2011
Susie's Sugar Cookies
My friend shared this cookie recipe with me. I don't make sugar cookies very often. I like to make them at Christmastime.
Ingredients
2 C. flour
1/2 tsp. baking powder
6 Tbsp. butter softened
1/3 C. shortening
3/4 C. sugar
1 egg
1 Tbsp. milk
1 tsp. vanilla
1/2 tsp. almond
Preparation Instructions
Mix wet ingredients first. Then mix in dry ingredients. Chill for 3 hours. Roll out and cut with cookie cutters. Bake 8 minutes @ 375*.
Ingredients
2 C. flour
1/2 tsp. baking powder
6 Tbsp. butter softened
1/3 C. shortening
3/4 C. sugar
1 egg
1 Tbsp. milk
1 tsp. vanilla
1/2 tsp. almond
Preparation Instructions
Mix wet ingredients first. Then mix in dry ingredients. Chill for 3 hours. Roll out and cut with cookie cutters. Bake 8 minutes @ 375*.
Peanut Butter Balls
This my grandma's awesome recipe. We always make these at Christmastime to share with our friends and family.
Ingredients
1 1/2 C. peanut butter
1 lb. plus 1 C. powdered sugar
2 sticks oleo (margarine)
1 pkg almond bark
Preparation Instructions
Mix peanut butter and oleo together until well blended. Add powdered sugar. Make this into balls. Melt chocolate in microwave (in small time increments so it doesn't cook the chocolate.. just melt it). Dip balls in chocolate and place on waxed paper or buttered pan.
Ingredients
1 1/2 C. peanut butter
1 lb. plus 1 C. powdered sugar
2 sticks oleo (margarine)
1 pkg almond bark
Preparation Instructions
Mix peanut butter and oleo together until well blended. Add powdered sugar. Make this into balls. Melt chocolate in microwave (in small time increments so it doesn't cook the chocolate.. just melt it). Dip balls in chocolate and place on waxed paper or buttered pan.
Pecan Pie/Chocolate Pecan Pie
This recipe is from Pioneer Woman. It is absolutely delish!
Ingredients
1 pie crust (I use a refrigerated rolled crust)
1 cup White Sugar
3 Tablespoons Brown Sugar
½ teaspoons Salt
1 cup Corn Syrup
¾ teaspoons Vanilla
⅓ cups Melted Butter (salted)
3 whole Eggs Beaten
1 cup (heaping) Chopped Pecans
Preparation Instructions
Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour chopped pecans in the bottom of the unbaked pie shell. At this point, if you would like Chocolate Pecan Pie, add about 1/2c. chocolate chips to the bottom of the pie shell. Pour syrup mixture over the top.
Cover top and crust lightly/gently with foil. Bake pie at 350ยบ for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.
NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75! Allow to cool for several hours or overnight. Serve in thin slivers.
Ingredients
1 pie crust (I use a refrigerated rolled crust)
1 cup White Sugar
3 Tablespoons Brown Sugar
½ teaspoons Salt
1 cup Corn Syrup
¾ teaspoons Vanilla
⅓ cups Melted Butter (salted)
3 whole Eggs Beaten
1 cup (heaping) Chopped Pecans
Preparation Instructions
Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour chopped pecans in the bottom of the unbaked pie shell. At this point, if you would like Chocolate Pecan Pie, add about 1/2c. chocolate chips to the bottom of the pie shell. Pour syrup mixture over the top.
Cover top and crust lightly/gently with foil. Bake pie at 350ยบ for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.
NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75! Allow to cool for several hours or overnight. Serve in thin slivers.
Tuesday, January 1, 2008
Christmas Morning Sticky Buns
These are the infamous rolls that I made Christmas morning that caught my oven on fire. I promise that if you put them in a big enough pan and make sure you've cleaned the oven in the last 6 months then you'll be just fine!
Yield: 12 servings
Cooking Time: 30 minutes
Ingredients:
1 1/2 pkg Frozen roll dough (25 oz)
1 1/2 pkg Butterscotch or vanilla instant pudding mix
3/4 cups Butter or margarine; melted
3/4 cups firmly packed brown sugar
1 tsp ground cinnamon
Procedure:
1. Sprinkle pecans in the bottom of a buttered 12-cup bundt pan. Arrange dough balls
in pan and sprinkle with dry pudding mix. Stir together butter, brown sugar and
cinnamon and pour over rolls. Cover, and chill 8 hours.
2. Bake at 350 degrees for 30 minutes or until golden brown. Invert onto a serving
plate and serve immediately. Yield - 8 servings.
Now that you've read that, THIS is what I do. I actually split one box of pudding between 2 SMALL bundt pans and put about 20 rolls in each. (After this year's disaster, I would suggest that you use REGULAR sized bundt pans!) The butter, sugar, and cinnamon I double and split that between the two bundt pans. I cooked it for 30 minutes both times that I made it and there were doughy rolls. Cook it longer. I don't care how long. Just keep an eye on it.
Another note: you don't have to let these 'rise'. The overnight chill expands them enough. They can go straight from the fridge to the oven. Good luck!
Yield: 12 servings
Cooking Time: 30 minutes
Ingredients:
1 1/2 pkg Frozen roll dough (25 oz)
1 1/2 pkg Butterscotch or vanilla instant pudding mix
3/4 cups Butter or margarine; melted
3/4 cups firmly packed brown sugar
1 tsp ground cinnamon
Procedure:
1. Sprinkle pecans in the bottom of a buttered 12-cup bundt pan. Arrange dough balls
in pan and sprinkle with dry pudding mix. Stir together butter, brown sugar and
cinnamon and pour over rolls. Cover, and chill 8 hours.
2. Bake at 350 degrees for 30 minutes or until golden brown. Invert onto a serving
plate and serve immediately. Yield - 8 servings.
Now that you've read that, THIS is what I do. I actually split one box of pudding between 2 SMALL bundt pans and put about 20 rolls in each. (After this year's disaster, I would suggest that you use REGULAR sized bundt pans!) The butter, sugar, and cinnamon I double and split that between the two bundt pans. I cooked it for 30 minutes both times that I made it and there were doughy rolls. Cook it longer. I don't care how long. Just keep an eye on it.
Another note: you don't have to let these 'rise'. The overnight chill expands them enough. They can go straight from the fridge to the oven. Good luck!
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