Cream the butter and sugar together, add the
paddle attachment, cream the butter and 2 sugars on high
up bundt pan.
Beat butter and sugar with a mixer
For bars:
Preheat oven to 350\u00b0F.
Cream butter.
Add brown sugar, eggs, pumpkin, and vanilla; mix well.
In separate bowl, sift all of dry ingredients together.
Gradually add to the wet mixture and mix well.
Pour into a greased 9x-inch13 pan and bake for 15-20 minutes.
Let cool then top with brown butter icing.
Icing directions:
In a heavy bottomed pan, heat butter over low heat until it is a light brown color.
Remove from heat and add powdered sugar, vanilla, and milk.
Whisk until smooth and well blended.
lectric mixer, cream together the butter, shortening and sugar until fluffy
Cookies.
Cream butter.
Add sugar and eggs, cream together.
Sift flour, baking powder, baking soda, and salt together.
Add to sugar mixture with sour cream and vanilla.
Blend in nuts.
Chill until firm enough to drop onto cookie sheet.
Bake 10-15 minutes at 400\u00b0.
When cool, ice with.
Burnt Butter Icing.
Melt butter until golden brown.
Blend in confedtioner's sugar and vanilla.
Stir in 1-2 T hot water until icing spreads smoothly.
This amount of icing is enough to frost about 30 cookies.
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.
ver or chocolate butter icing or lemon/orange butter icing.
Simple butter icing- icing sugar, butter, cocoa, tiny
preheat oven to gas mark 4.
sift first 4 ingredients into a large mixing bowl.
add eggs.
mix using wooden spoon or hand mixer.
place into 8 cupcake cases.
cook in oven for 20 minutes.
for the icing, mix last two ingredients together,.
when cakes are cooled down, cut the tops off and cut into half to make wings.
place a generous spoon of icing in the middle of the cake.
push the wings into the icing at an angle.
Mix icing sugar and 1/4 cup of milk.
Add vanilla.
Mix well until smooth.
Add peanut butter.
If consistency is stiff, add additional milk accordingly.
In a stand mixer fitted with the paddle attachment, cream the butter on medium speed until it is very light in texture - about 2 minutes.
Add the confectioner's sugar, vanilla and salt and mix on a low speed until the sugar and butter are blended, scraping down the bowl as needed.
Increase the speed to medium and add the cream in a thin stream.
Increase the speed to high and whip the buttercream about 5 minutes until very smooth, light and a good spreading consistency. Adjust with cream or confectioners sugar as needed.
Stir yogurt and vanilla into icing sugar until thick.
Quickly add and mix in the hot water.
Immediately spread on cakes/cookies etc.
y 5 minutes.).
Cream butter or margarine with sugar until
r food processor blend well, butter, sugar, cocoa, eggs and vanilla
luminum foil and grease with butter or cooking spray.
Using
br>FILLING- In pot add butter or margarine, sugar, milk, and
about 30 minutes.
Melt butter in a saucepan over medium
Combiine the wine, vinegar, lemon juice, garlic, and shallots in a medium saucepan. Boil over high heat, reducing the liquid until about 1/4 cup remains. Slowly whisk in the butter, making sure you keep the temperature even, not too hot or too cold. When all the butter has been added and you have a creamy smooth sauce, season with salt and pepper to taste.
Serve immediately. Do not try to hold the sauce longer than 1 hour. Enjoy!
Cream butter and sugar. Add beaten eggs
eanwhile, make icing: In a small saucepan, heat butter over medium-low