ift the flour alongwith the sugar in a bowl and add
In a small saucepan whisk 1/2 cup brown sugar with butter and cream over low heat until the sugar dissolves; remove the pan from the heat.
Whisk in icing sugar and molasses.
Let sit at room temperature or chill until the mixture is desired texture, then spread or drizzle over cake or sweet rolls.
Store any unused glaze in the fridge.
Preheat oven to 350F and line cookie sheets with parchment.
In a large bowl whip together margarine and icing sugar. Stir in vanilla until blended. Add flour and mix to form dough.
Roll dough into balls and lay on cookie sheet, press with a fork. Bake until golden brown (6-8 minutes maybe?).
Beat shortening,butter and brown sugar at medium speed with an
ext 3 ingredients; stir into sugar mixture.
Stir in vanilla
our. Cream butter; gradually add sugar, beating well at med. speed
ater overnight.
Sift the icing sugar into a large bowl and
lour, or use pan release recipe #78579.
Combine cake mix
separate bowl beat butter, sugar and vanilla essence until fluffy
cups flour, salt, and sugar to the yeast mixture.
cream together the butter and sugar.
Into a separate bowl
Cool completely.
For the glaze, combine the juice of two
rom pan and pour on glaze while cake is still warm
br>Place the butter and sugar into a large bowl or
cream together the margarine and sugar. Add 1 egg at a
let thaw before continuing.).
Icing: In bowl, beat cream cheese
Beat butter and sugar together by hand or in
nd cream the butter and sugar together until light and fluffy
Powdered Sugar Glaze: Preparation Time 10 minute Makes1/3 cup glaze. Mix together SPLENDA
alt into a bowl. Add sugar, carrot and nuts. Make a