ites until foamy. Add the cream of tartar and continue beating
or with a little whipped cream (recipe follows) or cinnamon on top
For Pecan Cream Filling: A day before you
For the cake: Mix together the eggs, margarine and vanilla.
Add in all the dry ingredients and mix until combined.
Spread in a 9x13 greased baking pan and bake at 350 degrees until golden and toothpick comes out clean (about 25-30 mins).
For the icing: Cream together ingredients until smooth and spread over cooled cake.
Thoroughly cream butter and sugar.
Add egg and beat well.
Add dry ingredients alternately with milk and vanilla and mix thoroughly.
Roll on lightly floured surface and cut with floured cookie cutter.
Bake on greased cookie sheets at 375 for 5 minutes or until firm. Cool dough before icing.
For icing, cream all ingredients. Add enough milk to make icing spread easily. Add food coloring if desired.
br>Cool completely before icing.
For icing: Cream butter and zest then
Cream first 4 ingredients together for one minute.
Add bananas and vanilla and mix for one minute.
Add flour, salt, soda and nuts.
Mix for one minute (do not overmix).
Place in cookie sheet pan.
Bake at 375 degrees for 20-25 minutes.
For icing, cream remaining ingredients on high until fluffy.
A small amount of milk may be added to thin icing.
Spread over bars once they have cooled slightly.
Store in refrigerator.
owards the end of this recipe. We have just completed the
alt.
Add butter, sour cream, eggs, vanilla and melted preserves
Prepare the Roasted Garlic Cream recipe. (see below).
Grill the
instructions.
WITHOUT ICE CREAM MAKER (general instructions for all
op with Herbed Sour Cream.
Herbed Sour Cream.
Combine 1
s cold stir in the cream (and the vanilla extract if
For cake: cream margarine, oil and sugar.
add egg slowly, beating after each addition. scrape down bowl.
Add sifted flour and baking soda into creamed mixture, alternately with buttermilk, and scrape down bowl.
add vanilla, coconut, and chopped pecans.
Pour into greased 9 inch cake pan (24 oz per pan) and bake at 300 x 45 minutes. cool.
For icing: cream softened cream cheese and margarine. Add Vanilla extract, powdered sugar, and chopped pecans. Beat until spreading consistency. Frost cooled cake.
Beat the butter, cream cheese, vanilla, and lemon juice in a bowl until smooth.
Gradually beat in the powdered sugar.
Add the candied ginger.
Spread on top of a spice cake such as carrot, banana, pineapple, etc.
Spread best when cake is still warm.
Enough for a sheet cake to serve 9 or 12.
ith salt.
Combine sour cream, onion, cilantro and sugar.
Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.
br>Add the stock, milk, cream and salt to pot. Bring
Pour heavy cream into the bowl of a stand mixer fitted with a whisk attachment. Beat until stiff peaks form. Fold in sweetened condensed milk, 1 cup marshmallows, and hot cocoa mix. Transfer to a 9x5-inch loaf pan; smooth the top with a spatula. Top cream mixture with the remaining marshmallows.
Cover pan with plastic wrap and freeze until firm, about 5 hours. Remove from freeze to let soften, about 10 minutes.
In heavy saucepan combine the cream, half and half, and the