iddle shelf of the oven for 45-50 minutes, or until
n airtight container for 1-2 days.).
For the icing:.
In
ngreased baking sheets and bake for about 12-14 minutes or
f rectangle to mark area for label set pattern aside.
br>Bake at 425\u00b0 for 10 minutes or until light
Add melted butter, and beat for an additional 1 minute until
ake at 350\u00b0 F for 20 to 30 minutes or
b>recipe. Measure out rest of ingredients. Cream butter and sugar together for
Mix Crisco, salt, vanilla and about 1/3 of the sugar. Add milk and remaining sugar alternately.
Mix until smooth.
Beat with electric mixer for fluffy icing.
Can be used in decorator bags. Can be stored in refrigerator, covered, for weeks.
ogether in a large bowl for 2 minutes. Beat in remaining
rge mixer (kitchenAid is best for the power needed), mix the
1. For the cake: Mix ingredients together
br>Decorate as desired with decorator icing.
Yield:
About 30
r lightly grease muffin tins (recipe makes 24 full-sized or
n.
Start with the icing, though first preheat the oven
Directions for the cake Add oats and
ake is baking, prepare the icing --
Melt butter in a
lf the sugar. Set aside for 10 mins or until frothy
Pour into prepared pan. Bake for 40-45 mins, until toothpick
floured surface. Let stand for 5 mins while you combine