Recipes

Recipe Index Coming SOON!!!

 

 

 

 

Here you will find recipes I use over and over again :)
Italian Cookie Recipe
5eggs
1 1/2cups butter melted and cooled (10 minutes)
5 cups flour
1 ¾ cups sugar
2 tsp baking powder
2 tsp vanilla
In medium bowl whisk eggs and melted butter.
In large bowl stir together flour, sugar and baking powder, make a well in the center of the dry ingredients and add the egg mixture then vanilla.  Mix until shiny. About 2 minutes. Cover bowl with waxed paper and let the dough stand at room temperature for 20 minutes

Heat oven to 350 degrees roll out dough with flour and cut with cookie cutter. Place on a cookie sheet lined with a silpat (silicone mat) or parchment paper. Bake 12 minutes
Makes at least 5 dozen (3inch) cookies.
Let cookies completely cool before icing.


Icing
2 cups confectioners’ (powdered) sugar
4 Tablespoons milk 
1 Tablespoon corn syrup

In small bowl mix together until smooth add more milk if too thick or confectioners’ sugar if too thin.
Add food coloring and mix well.
Let icing set on decorated cookies before storing, this takes about 12 hours.
The cookies won’t go stale, the icing is covering the tops preserving the freshness.



Perfect Chocolate Cupcakes
1 cup unsweetened cocoa
2 cups boiling water
2 3/4 cups sifted flour
2t. baking soda
1/2 t. salt
1/2 t. baking powder
1 cup butter
2 1/2 cups sugar
4 eggs
1 1/2 t. vanilla
In a medium bowl combine cocoa and water mixing with a whisk until smooth. Cool completely. Sift flour with baking soda, salt, and baking powder.
Preheat oven to 350 degrees.
Beat on high butter, sugar, eggs, and vanilla 5 minutes.
On low blend in flour mixture and cocoa mixture
Do Not Overbeat
bake approx 12 to 15 minutes

Cream Cheese Frosting
1/2 package cream cheese
1/2 cup butter
2 cups powdered sugar
1/2 tsp vanilla
beat all together until smooth and creamyButtercream Frosting

1 cup butter
1 cup shortening
6 cups powdered sugar
2-4 Tablespoons milk
1 teaspoons vanilla extract (or what ever extract flavor you would like)
beat butter, add sugar and milk along with extract until smooth and creamy

Chocolate Strawberry scone
2 cups flour
1/4 cup sugar
3 tsp baking powder
1 tsp salt
1/2 cup butter
1 cup fresh strawberries, diced
3/4 cup chocolate chips
1/2 cup buttermilk or {1/2 cup milk and 1/2 T vinegar}
2 eggs
chocolate to melt for drizzling on top
In a large mixing bowl combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add buttermilk, one egg and one egg yolk {reserve white}, Mix until blended then add strawberries and chocolate chips, mix in but don’t crush berries.Drop dough onto lightly foured surface and knead delicately, just until dough comes together.
Flour hands and pat dough into a rectangle and cut into triangles.
brush tops with reserved egg white.
Bake at 350 for 20-25 minutes

Vanilla cake/cupcake Recipe
3 2/3 cups flour
2 tsp baking powder
1 1/4 tsp salt
1 1/3 cups butter
2 1/3 cups sugar
5 eggs. lightly beaten
4 tsp vanilla
1 1/3cups milk
Sift flour baking powder and salt set aside
In mixer bowl, beat butter on medium until creamy, then add sugar until fluffy almost 5 minutes. Stopping to scrape sides down, add the eggs a little at a time, beating well after each addition. Mix in vanilla.
Reduce speed to low and add the flour mixture in three portions alternating with the milk beginning and ending with flour.
Bake at 325
I use this recipe for my giant cupcakes which take 70 minutes to bake
Cupcakes usually take 25-30 minutes.

 


Chocolate Frosting Recipe
1/2 cup butter
1/2 cup shortening
1/2 cup unsweetened cocoa
5 cups powdered sugar
3 T. milk

Beat butter and shortening then add cocoa, powdered sugar and turn on mixer while adding milk, mix until well blended.


Lemon Scone Recipe
2 cups flour
1/4 cup sugar
3 tsp baking powder
1 tsp salt
1/2 cup butter
1/2 cup skim milk
3 T lemon juice
zest of 1 lemon
1 tsp lemon extract
2 eggs
Mix together flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk, lemon juice, zest and extract along with one egg and one egg yolk (reserve other white) Mix until blended. Knead on a floured surface for a rectangle then cut into triangles. Brush tops with reserved egg white. Bake at 350 degrees for 20 -25 minutes until golden brown.
Lemon Icing
Mix 1 cup powdered sugar with 3 T lemon juice and 1 tsp lemon extract and tint if yellow if desired. Then drizzle on top of scones when they are cool.
What a light and refreshing taste!
Marshmallow Fondant
below is a marshmallow fondant covered cookie

Marshmallow Fondant
16 oz mini marshmallows
2-5 T water
2 lbs powdered sugar
1/4 cup Crisco
I made mine on a silicone mat, which made it very easy to work with,
if you don’t have a silicone mat, just grease a cutting board and it will work fine.
Put the entire bag of mini marshmallows in a microwave proof bowl and add 2T water.
Heat in microwave for 2 1/2 minutes but be sure to stop every 30 seconds and stir it.
It will all be all melted, then grease the dough hook and mixing bowl.
{if you do not have a dough hook on you mixer you can mix it on the silicone mat or greased cutting board}
Add 1/2 of the powdered sugar, mix well and then add the other 1/2 of the sugar, knead well.
{If you mix by hand you will need to grease your hands it’s very sticky}
as you are kneading
if it tears easily it’s too dry, add water as needed 1/2 tsp at a time.
Once it’s blended pour out onto your mat and make sure your hands are greased to knead it completely.
I made it the night before I needed to use it, so just grease the fondant and store in a ziploc bag removing as much air as possible, until ready to use.
Keeps well in refrigerator for two weeks,
I had mine out on the counter for a week and it worked great and was fresh.
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