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Many recipes call for Marshmallow Cream.  Here's the recipe.

Smoothing Buttercreme Icing
In the beginning I usually dipped my spatula in hot water to smooth my cakes.  Then one day I decided to put hot water in a spray bottle and sprayed a fine mist all over the icing.  Then just smoothed it with a spatula and I got very smooth cakes but I had to wipe up the water that dripped down the sides and also had to wait a couple of hours for it to dry.   I did get a very smooth cake.  Just be sure that the cake is sealed all the way to the bottom so no water gets under the bottom.

Then I discovered the paper towel method.  That is the way I show my students and they think it is great.  Frost the cake with a spatula and wait about 10 to 15 minutes.   Lightly touch the cake with your hand.  When it is crusted and not tacky then lay a paper towel on top and hold in place with one hand.  Take the other hand and gently rub the top or sides to smooth out the spatula marks.  It works great.  I usually demo this in my first Beginners class and the students are amazed on how easy it is.   You might want to practice on a piece of cardboard until you get a feel for it.   Just spread some icing on a cardboard circle wait until crusted then proceed as described above.    It is fun to see the different patterns you can get from different brands of paper towels.   If you don't want a pattern, then you can also use parchment paper.


Bonnie Butter Cake
 2/3 cup soft butter
1 3/4 cup sugar
2 eggs
1 1/2 teaspoon vanilla
3 cup cake flour or 2-3/4 cup all purpose flour, sifted
2 1/2 teaspoon baking powder
1 teaspoon salt
1 1/4 cup milk
 Cream butter, sugar, eggs and vanilla together until fluffy (Beat 5 min. high speed). Sift together flour, baking powder and salt. Mix in alternately with milk. Pour into greased and floured 9" round pans (2). Bake at 350 degrees for 34 to 40 minutes. Cool and frost.
This is the recipe I use most. It can be doubled with no problem.
Yields: 5-1/2 cups batter

I found this from an old Betty Crocker loose leaf recipe book I received as a shower gift in 1959.

1-2-3-4 Cake
1 cup butter
2 cup sugar
4 eggs
3 cup cake flour, sifted
3 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
1/2 teaspoon almond extract 
 Cream butter. Gradually add sugar, creaming until light and fluffy (Beat 10 min. or electric mixer). Sift flour with baking powder and salt. Add eggs one at a time to creamed mixture, beating well after each addition. Add flour mixture alternately with milk and flavorings, beating after each addition until smooth. Pour batter into 3-9 inch layer pans (greased and floured). Bake at 350 degrees for 25 to 30 minutes. Cool in pans 10 minutes; then turn out and cool on racks.
This recipe is very similar to the Bonnie Butter Cake except it yields more batter.
This recipe I found on the side panel of the Swans Down Cake flour box.

Wedding Pound Cake
 4 cup all purpose flour, sifted
2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground mace
2 cup butter
1 tablespoon vanilla
2 1/4 cup sugar
8 large eggs
1/2 cup milk
Sift together flour, baking powder, salt and mace; set aside. Cream butter with vanilla until softened. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating thoroughly after each addition, then until mixture is light and fluffy. Add dry ingredients alternately in thirds with milk in halves to creamed mixture, mixing only until smooth after each addition. Fill greased and floured pans with batter. Bake at 300 degrees for time indicated 
6x2 rd. - 1-3/4 to 2 c. batter - 40-50 min.
8x2 rd. - 3-1/2 to 4 c. batter - 55-60 min.
12x2 rd. - 8 cups batter - 60 min.

Chocolate Pound Cake
1 cup butter
1 cup shortening
3 cup sugar
5 eggs
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cup cake flour
1/2 cup cocoa
1 cup milk
1 teaspoon vanilla  
 Cream butter, shortening and sugar together. Add eggs one at a time beating well after each addition. Mix or sift baking powder, salt, cake flour and cocoa together, then add alternately with milk and vanilla. Pour into tube pan and bake at 325 degrees for 1 hour and 40 minutes. Yields: 9-1/2 cups

Brown Sugar Pound Cake
 2 1/4 cup brown sugar, packed
1/2 cup sugar
3/4 cup butter, softened
1/2 cup shortening
1 1/2 teaspoon vanilla
5 eggs
3 cup all purpose flour or 3-1/2 cup cake flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 cup chopped pecans
 Heat oven to 325 degrees. Grease and flour tube pan, 10x4 inches. Beat sugars, margarine, shortening, vanilla and eggs in large bowl on medium speed, scraping bowl constantly, until blended, about 30 seconds. Beat on high speed, scraping bowl occasionally, 2 minutes. Beat in flour, baking powder and salt alternately with milk on low speed. Stir in pecans. Pour into pan. Bake until wooden pick inserted in center comes out clean, 1 hr 20 min. to 1 hr. 30 min. Cool 20 minutes; remove from pan. Cool cake completely.
The following frosting is very good on this cake but too soft to decorate; although borders can be piped with it.

I used this recipe for one of the tiers
on my daughter's wedding cake. We got a lot of compliments on it.

Frosting for Brown Sugar Pound Cake

2 cups chilled whipping cream
1/2 cup packed brown sugar
1 tsp. ground ginger
Pecan halves (for garnish)

  Beat whipping cream, brown sugar and ginger in chilled bowl until stiff. Frost cake. Serves 16 to 20 servings.

 Note!! When using whipping cream, cake should be kept in the refrigerator. Note!!

Chocolate Cake Like You Have Never Eaten Before

Mix together in a large bowl:    2 cups flour
                                                 2 cups sugar
In a saucepan bring the following ingredients
to a boil and pour over the flour and sugar mixture,
mix well with mixer.

        1 stick margarine        4 heaping tbsp. cocoa
        1/2 cup solid crisco     1 cup water

Then add:    1 tsp. soda            1/2 cup buttermilk
        2 tsp. cinnamon                1 tsp. vanilla
        2 eggs                              Dash of salt
Cook in a greased 17x11 (cookie sheet) at 400 degrees for 20 minutes.

Icing:   While cake is hot out of the oven put this icing on the cake:
Mix together in a saucepan the following and bring to boil.

        1 stick margarine        1 tsp. vanilla
        6 tbsp. milk                1 cup chopped pecans
        4 heaping tbsp. cocoa

Add one box 10X sugar, mix well and spread over the hot cake.

Chunky Apple Cake with Cream Cheese Frosting
1/2 cup butter, melted
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
4 Granny Smith apples, peeled and sliced
1 cup chopped walnuts, toasted
 Cream Cheese Frosting
 Chopped walnuts, toasted (optional)
Stir together first 4 ingredients in a large bowl until blended.

Combine flour and next 3 ingredients; add to butter mixture, stirring until blended.
Stir in apple slices and 1 cup walnuts. Spread into a greased 13- x 9-inch pan.

Bake at 350° for 45 minutes
or until a wooden pick inserted in center comes out clean.
Cool completely in pan on a wire rack.
Spread with Cream Cheese Frosting (below); sprinkle with walnuts, if desired.        
Yield: 12 to 15 servings
Cream Cheese Frosting:
1 (8-ounce) package cream cheese, softened
3 tablespoons butter or margarine, softened
1 1/2 cups powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
Beat cream cheese and butter at medium speed with an electric mixer until creamy.
Gradually add sugar and salt, beating until blended. Stir in vanilla.
Yield: 1 2/3 cups

Sour Cream Cake
1/2 lb. butter
6 eggs
1 cup sour cream
3 cup cake flour
3 cup sugar
1/2 teaspoon baking soda
1 teaspoon vanilla
 Sift flour, measure after sifting, when you sift second time add baking soda. Set aside. Cream sugar and butter thoroughly. Add eggs one at a time, beating after each. Add sour cream then vanilla. Add flour beating real good. Pour into a tube pan which has been well greased and floured. Bake at 350 degrees for 1-1/2 hr. or until cake begins to leave sides of pan.

Black Walnut Cake
 Use above recipe (Sour Cream Cake) except omit vanilla and add a small package of black walnuts that have been ground in blender.
This recipe was given to me by a neighbor of my mother. The Black Walnut cake is a family favorite at Christmas.

Carrot Cake 2

2 cups all purpose flour
2 cups sugar
2 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
4 eggs
1 cup cooking oil
4 cups grated raw carrots (8 medium carrots)
1/2 cup chopped pecans

Thoroughly stir together flour, sugar, soda, salt and cinnamon.  In large mixer bow, beat eggs till frothy, slowly beat in oil   Gradually add flour mixture beating till smooth.  Mix in carrots and nuts.  Pour into 3 greased and floured 8" round cake pans.  Bake at 350 degrees for 25 to 30 minutes or until done.  Cool 10 minutes.  Remove from pans and cool on rack.

Cream Cheese Frosting:
    4 tbsp. softened butter
    2  3 oz. pkgs. soft cream cheese
    1 lb. box confectioners sugar,sifted)
    1 tsp. vanilla
    1 tsp. maple flavoring

In small mixer bowl, blend butter and cream cheese.  Gradually add confectioners sugar beating until smooth and creamy.  Stir in vanilla and maple.  Garnish with pecan halves.
Made this one several times for my family and we liked it a lot.
From:  Patricia Kirkpatrick, church 

Mildred Brand’s Carrot Cake
(from her class)

1-1/2 cup salad oil                        1 tsp. soda
2 cups sugar                            1 tsp. salt
4 eggs                            2 tsp. cinnamon
2 cup. all purpose flour                    3 medium carrots, grated
2 tsp. baking powder                    1 cup nuts, chopped

Blend oil and sugar.  Add eggs one at a time, beating well after each addition.  Sift together all the dry ingredients and add to the oil mixture, blending well.  Stir in the carrots and nuts.  Bake 50 minutes to 1 hour at 350 degrees in two 9 inch round pans, which have been brushed with pan grease or greased and floured.

Icing for Carrot Cake
    1 stick butter                        1 tsp. vanilla
    1 pkg. (8 oz.) cream cheese            2-1/2 cups powdered sugar
    1 tbsp. milk

Blend butter and cheese together.  Add milk and vanilla.  Blend.  Add powdered sugar and beat smooth.

Carrot Cake
From Alice Washburn
2-1/4 cup unbleached flour (10 oz.)
1 tbsp. baking powder
1 tbsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. orange peel
1/2 tsp. mace
1/4 tsp. ground cloves
On baking day:
Prepare pans (3” deep pans are used for solid wedding cake tiers).  Wrap pan with well-soaked Magi Strip.  Grease with pan coater, line with baker’s parchment and grease and flour parchment (do not omit the parchment).

Prepare 1 lb. of carrots for each batter; peel, chop and finely process.  Set aside to add last to batter.

For each batter:  beat together 1-1/2 cups sugar and 1-1/2 cups oil for 5 minutes, or until sugar is dissolved and mixture is light and well blended.  Add 1 tsp. each pure vanilla and orange extracts.  At low speed, blend in dry ingredients from one Ziploc bag and 4 large eggs.  Beat at medium speed for 3 minutes.  Turn mixer to lowest speed and add carrots.  Mix slowly until blended.  Pour batter into prepared pans, filling pans to within one inch of the top.  Sprinkle nut/raisin mixture onto cakes.  Stir in gently.  Bake at 350 degrees according to the chart which follows.

Allow cake to cool in pan 15 minutes.  Turn out onto same sized cardboard circles.  Let cake “breathe” for 12 hours in plastic bag before glasing with confections’ sugar/orange juice mixture.  Frost and decorate with cream cheese icing.

Note:  Bake 4-5 days before serving.  Store in a plastic bag to “mellow”.  Cake freezes well frosted or unfrosted.  Glaze and frost one or two days before serving.  Single or double recipe can be prepared in 5 quart Kitchen Aid.  Up to five recipes will fit in a 12 quart Kitchen Aid.
For each batter, prepare Ziploc bags of raisins/nuts as follows:

    1 cup pecan pieces
    1/2 cup golden raisins
    1 tbsp. flour
Baking Chart for Carrot Cake:
Pan Size (3” high) - Batter - Approx. minimum baking time at 350 degrees

    2 (6”) rounds                             1 recipe        1 hour, 20 minutes
    8-9” round (sm. juice tin)*        1 recipe        1-1/2 hours
    10” round (soup tin)                  2 recipes        1-3/4 hours
    12” round (soup tin)                  2 recipes        1-3/4 hours
    14” round (soup tin)                  3 recipes        2 hours
    16” round (soup tin)                  4 recipes        2 hours

*A heat conductor is required for 10 inch pans or large.  Fill the indicated size tin with coarse salt or stones; grease the outside of the tin with pan coater.

Hummingbird Cake

3 cups all-purpose flour            1-1/2 tsp. vanilla extract
1 tsp. baking soda                1 (8 oz.) can crushed pineapple, undrained
1/2 tsp. salt                    1 cup chopped pecans
2 cups sugar                    1-3/4 cups mashed bananas
1 tsp. cinnamon                1/2 cup chopped pecans
3 eggs, beaten                Cream Cheese Frosting
3/4 cup vegetable oil

Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened.  Do not beat.  Stir in vanilla, pineapple, 1 cup pecans, and bananas.

Pour batter into 3 greased and floured 9-inch round cake pans.  Bake at 350 degrees for 23 to 28 minutes or until a wooden pick inserted in center comes out clean.  Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.

Stir 1/2 cup pecans into cream Cheese Frosting, if desired, or reserve them to sprinkle over top of frosted cake.  Spread frosting between layers and on top and sides of cake.  Yield:  one 3-layer cake.

Cream Cheese Frosting:
    1/2 cup butter, softened            1 (16 oz.) pkg. powdered sugar, sifted
    1 (8 oz.) pkg. cream cheese, softened    1 tsp. vanilla, extract

Cream butter and cream cheese.  Gradually add powdered sugar, beat until mixture is light and fluffy.  Stir in vanilla.  Yield:  enough for one 3-layer cake.

Prize Devil's Food Cake
 2 2/3 cup cake flour, sifted
2 cup sugar
1 1/2 teaspoon salt
3/4 teaspoon baking soda
1 1/2 teaspoon baking powder
3/4 cup shortening
1 1/2 cup milk
3 eggs
3 squares unsweetened chocolate, melted
1 1/2 teaspoon red food coloring (liquid)
 Sift flour, sugar, baking powder, salt, and soda. Stir shortening to soften. Add flour mixture and 1 c. of milk. Mix to dampen flour. Beat 2 min. at medium speed of mixer. Add remaining milk, eggs, chocolate, and food coloring. Beat 1 minute longer. Bake at 350 degrees in three 8 inch layer pans or two 9 inch square pans, lined on bottom with paper, for 30 to 35 minutes.
I have substituted 3 tablespoon cocoa plus 1/2 teaspoon shortening for each square of unsweetened chocolate. I have also used a scoop of red paste color for the liquid type that comes from the grocery store. Yields: 7 cups batter

Chocolate Midnight Lace Cake
 2 oz. unsweetened chocolate
1 cup milk
1/2 cup butter
1 1/2 cup sugar
1 teaspoon vanilla
2 eggs, separated
1 3/4 cup all purpose flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
 Cook chocolate with 1/2 c. milk until smooth and thickened stirring constantly. Cream butter and sugar well. Add vanilla and egg yolks and beat well. Sift flour, baking powder, soda and salt together and add alternately with the remaining 1/2 c. milk; beat until smooth. Blend in cooled chocolate mixture. Beat egg whites until stiff but not dry and fold into batter. Pour into 2 9" layer cake pans. Bake 350 degrees for 30 minutes or until done. Cool.
Yield: 4 cups batter - double recipe: 9-2/3 cups batter.


Vanilla, Butter and Nut Cake
 1/2 cup vegetable shortening
1/2 lb butter
2 1/2 cup sugar
3 cup all purpose flour
1/2 teaspoon baking powder
1 cup sweet milk
1/4 teaspoon salt
6 eggs
1 1/2 teaspoon vanilla, butter and nut flavor
Heat oven to 325 degrees. Grease 10" tube pan and dust with flour. Cream all shortening together. Add sugar and salt gradually. Add eggs one at a time beating after each addition. Add flavor to milk then add alternately with flour and baking powder to above mixture. Pour into prepared pan and bake at 325 degrees about 1-1/2 hr. or until done. 


Red Velvet Cake
 1 teaspoon vinegar
1 teaspoon baking soda
1/2 cup shortening
1 1/2 cup sugar
2 eggs
1 teaspoon salt
3 teaspoon cocoa
1 teaspoon vanilla
2 oz. red food coloring, liquid
2 1/4 cup cake flour, sifted
1 cup buttermilk

 Preheat oven to 350 degrees. Mix vinegar and soda and set aside. Beat together shortening, sugar, eggs, salt, cocoa and vanilla until light and fluffy. Beat in food color. Add alternately the flour and buttermilk. Last of all, fold in the vinegar/soda mixture. Pour into two 9 inch greased and floured round or heart shaped pans. Bake for 30 to 35 minutes in the 350 degree oven. Cool in pans five minutes then remove layers to to finish cooling. Split cooled layers to make four.

This was the original frosting:
Stir 1 cup milk and 1/4 cup flour ("instant", if possible) over medium heat until thick, cool. Beat 1 cup granulated sugar and 2 sticks margarine (not corn oil) until fluffy. Add cooled cooked mixture, 1 tsp. at a time, beating at high speed with electric mixer until smooth. Beat in 2 tsp. and 1 tsp. brandy extract. Frosting will be consistency of whipped cream. Spread between layers and on sides and top of cake. Should be kept in refrigerator.

Turtle Cake
1 box German Chocolate Cake Mix
3/4 c. melted butter
1 can Eagle Brand milk (divided)
14 oz. Nestle's Caramel
1/2 stick butter (1/4 cup)
1 cup chopped pecans

 Mix cake according to package directions then add 3/4 c. melted butter and 1/2 can Eagle Brand. Pour half of mixture into a greased and floured 9x13" pan. Bake 350 degrees for 25 minutes. While cake is baking, melt caramel and 1/2 can Eagle Brand over hot water. Then add 1/2 stick butter and nuts. When cake is done pour and spread hot caramel mixture over baked cake. Add remaining cake batter on top of caramel. Bake 350 degrees for 25 minutes or until done. Frost with chocolate icing.

White Chocolate Cake
1 cup butter, softened
2 cups granulated sugar
1/4 lb. white chocolate, melted and cooled
4 eggs
2-1/2 cups cake flour
1/4 tsp. baking powder
1/4 tsp. salt
1 cup buttermilk
1 tsp. vanilla
1 cup chopped pecans
1 cup flaked coconut
 Cream butter and sugar until light and fluffy. Add chocolate and blend well. Add eggs, one at a time, beating well after each addition. Sift together dry ingredients. Alternately add dry ingredients and buttermilk, beating well after each addition. Fold in vanilla, pecans and coconut. Pour into 2 greased and floured 9-inch round cake pans. Bake at 350 degrees for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool and frost with White Chocolate Frosting. (6 cups in 10" pan) (1-1/2 recipes = 12 cups batter)
White Chocolate Frosting:

 3/4 cup white chocolate, melted over hot water
3 tbsp. flour
1 cup milk
1 cup granulated sugar
1 cup butter
1-1/2 tsp. vanilla

(Got this recipe from Mildred Brand when I took her Comprehensive Cake Decorating Class many years ago.)

 Stir flour into melted chocolate. Add milk, a little at a time and blend well. Cook over medium heat, stirring constantly, until very thick. Cool completely. In a large mixing bowl, beat sugar, butter and vanilla until light and fluffy. Gradually add cooled chocolate mixture and beat until icing is the consistency of whipped cream.

Apple Spice Cake
1-1/2 cups oil                                   
2 cups sugar                                    
4 eggs                                              
2 cups all purpose flour                  
2 tsp. baking powder                      
1 tsp. soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1 tsp. vanilla flavor
2 cups grated apples
1 cup raisins
1 cup nuts, chopped
 Blend oil and sugar in a large bowl. Add eggs, one at a time, beating well after each addition. Sift together dry ingredients. Add to oil mixture, beating until smooth. Stir in vanilla, apples, raisins and nuts. Bake in two 9" round pans at 350 degrees for 50 minutes.
Caramel Icing:
1/2 cup butter
1 cup brown sugar, firmly packed
1/4 tsp. salt
6 tbsp. milk
3 cups sifted powdered sugar

 Melt butter in a medium sized sauce pan. Stir in brown sugar and salt. Bring to a boil and continue boiling for 2 minutes, stirring constantly and vigorously. Remove from heat and add milk. Return to heat and bring to a boil again. Cool to lukewarm. Stir in powdered sugar and beat until smooth. A few drops of milk may be added if the icing gets too stiff.

(This would be good on the Brown Sugar Pound Cake)
(Also got this recipe from Mildred Brand)

Apple-Walnut Bundt Cake
The perfect texture, studded with chopped apples and plump golden  raisins.  Thiscake freezes beautifully, too!
 3 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt chopped
1/4 teaspoon ground nutmeg
1 cup vegetable oil
1/2 cup apple juice
2 teaspoons vanilla extract
3 large eggs
3 medium size Golden Delicious or Granny Smith
       apples, peeled, cored, and coarsely
1 cup walnuts, coarsely chopped
1 cup golden raisins
confectioners' sugar for garnish

 Preheat oven to 350 degrees F. Grease and flour 10-inch Bundt pan. Into large bowl, measure all ingredients except apples, walnuts, raisins, and confectioners' sugar; with mixer at low speed, beat until well mixed, constantly scraping bowl with rubber spatula. Increase speed to medium; beat 2 minutes, occasionally scraping bowl. Stir in apples, walnuts, and raisins. Spoon batter into pan, spreading evenly. Bake 1 hour 15 minutes or until cake pulls away from side of pan and toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes. Invert cake onto wire rack; remove pan and cool completely. If you like, wrap cake well and freeze up to 1 month. Sprinkle with confectioners' sugar to serve. Makes 16 servings.

(Great recipe!! My family likes this one a lot)

German Sweet Chocolate Cake
1 pkg. (4 oz.) Baker's German Sweet Chocolate
1/2 cup boiling water
1 cup butter or margarine
2 cups sugar
4 egg yolks, unbeaten
1 tsp. vanilla
2-1/2 cups sifted cake flour
1/2 tsp. salt
1 tsp. baking soda
1 cup buttermilk
4 egg white, stiffly beaten
 Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks, one at a time and beat well after each. Add melted chocolate and vanilla and mix well. Sift together flour, salt and soda. Add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten egg whites. Pour into 3 - 8 or 9 inch layer pans, lined on bottom with paper. Bake at 350 degrees for 30 to 40 minutes. Cool. Frost tops only with Coconut Pecan Frosting.

COCONUT PECAN FROSTING: Combine 1 c. evaporated milk, 1 c. sugar, 3 egg yolks, 1/2 c. butter or margarine, 1 tsp. vanilla. Cook and stir over medium heat until thickened -- about 12 minutes. Add 1-1/3 c. Baker's Angle Flake Coconut and 1 c. chopped pecans. Beat until thick enough to spread. Makes 2-1/2 cups.

Good on German Sweet Chocolate Cake
(This is one of my favorites cakes and frosting is wonderful)

Pineapple Graham Cracker Cake
 Cream well:     2 sticks butter (1 c.)
                         2 cups sugar

Add one at a time:   6 eggs

Add:   1 lb. crushed graham cracker crumbs
           1 tsp. baking powder

Mix ingredients well then add:
           1 medium can crushed pineapple (drained)
           4 oz. flaked coconut
           1 cup chopped nuts (walnuts or pecans)
           1 tsp. vanilla
 Pour in floured and greased tube pan. Bake at 350 degrees for 1 hr, 30 minutes.

Pecan Bourbon Cake
3 cups sifted flour
2 tsp. baking powder
2 tsp. nutmeg
2 cups sugar
1 cup butter or margarine
6 eggs, separated
1 lb. pecans, coarsely chopped
1 lb. golden raisins
4 oz. jar diced candied fruit
1 cup bourbon whiskey
 Grease bottom and sides of a 10" angel food cake pan, line entire inner surface with brown paper; grease paper. Mix 2 tbsp. of flour with the pecans and candied fruit, reserve. Sift the remaining flour with the baking powder and nutmeg. Cream butter and sugar; thoroughly beat in one egg at a time. Beat in sifted dry ingredients alternately with the bourbon; if necessary continue to beat until batter is very smooth. Stir in pecans and fruit mixture. Beat egg whites until stiff; fold into batter so there are no blobs of whites left. Turn into the prepared pan. Bake in a very slow (250 degree) oven for 4 hours or until cake tester inserted in center comes out clean. Place a shallow pan of water on top shelf of oven during the first 2-1/2 hours of baking. Place cake in pan on wire rack to cool for 30 minutes; turn out; remove brown paper; cool completely.

To store cake, dip a double piece of cheesecloth in bourbon and wrap cake in it; wrap again in transparent plastic wrapping and store in an airtight metal container. Cake slices well shortly after baking. Wrap and keep in refrigerator. (Can substitute rum or brandy.)

I make this almost every Christmas. It's like a fruit cake but I like better because more nuts than fruit.

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Fondant Icing
Whipped Cream

Because it dries candy-hard and lasts for weeks without softening, royal icing is also ideal for mortaring and decorating your gingerbread house* see "Glue" below.

Before you make the following royal icing recipe, be sure your mixing bowl and utensils are grease-free. The slightest trace of grease causes royal icing to break down. Royal icing dries fast, so keep any icing your're not using covered with a damp cloth.

3 level Tbsp. Meringue Powder
4 cups sifted confectioners sugar (approx. 1 lb.)
6 Tbsp. water (1 less Tbsp. for stiffer icing)
Beat all ingredients at low speed for 7 to 10 minutes. (to to 12 minutes on high speed for portable mixer), until icing forms peaks. This icing can be stired in an airtight container and rewhipped before using. Yield: 3 cups.

To give royal icing decorations a shiny snow-like effect, add 1 Tbsp. corn syrup to 1 cup royal icing.

ROYAL ICING:  Egg White Recipe
From:  Wilton Yearbook
3 egg whites (room temp.)
4 cups confectioners’ sugar
1/2 tsp. cream of tartar
Beat all ingredients at high speed for 7 to 10 minutes. 
Use immediately, rebeating will not restore texture.    Yield:  2-1/2 cups

6 egg whites
8 cups powdered sugar
2 teaspoons cream of tartar
* BEAT egg whites and cream of tartar with electric mixer until foamy.

* GRADUALLY beat in sugar and continue beating until stiff peaks form.

* KEEP covered with plastic wrap to prevent drying out. Use same day.

Buttercream  Recipes


If using a Hand-Held Mixer:  Don't add all the sugar so you won't ruin the mixer.  When icing is nice and fluffy,  THEN add the rest of the sugar, or enough to get it to spreadable consistency.  You may need to stir in the remainder of the sugar.  If mixer gets hot, turn it off for 20 minutes to cool down or its ruined!

Butter melts just sitting out;  it also melts in the bag in your warm hands!  Work in a cool kitchen if possible and avoid over-handling.  In buttercream recipes, you can substitute butter for Crisco  (same amounts) or substitute half butter half Crisco.   I do this because I like the taste better, but it will affect your colors somewhat.

Snow White Buttercream
2/3 cup water
4 tbsp. Meringue powder
12 cups sifted confectioner’s sugar (approximately. 3 lbs.)
1-1/4 cups solid shortening (Crisco)
3/4 tsp. salt
1/2 tsp. almond extract
1/2 tsp. clear vanilla
1/4 tsp. butter extract
Combine water and meringue powder, whip at high speed until peaks form.  Add 4 cups sugar, one cup at a time, beating after each addition at low speed.  Alternately add shortening and remainder of sugar.  Add salt and flavorings; beat at low speed until smooth.  Yield:  7 cups.  Note:  Recipe may be doubled or halved, if halved, yield is 2-2/3 cups.

Marilyn's Buttercream Recipe:
2 lbs. sifted confectioners sugar
1 cup Crisco, solid shortening
1/2 cup water or milk
2 tsp flavoring (clear vanilla, almond, butter, etc.)
(my favorite is a combination of butter/vanilla and little almond)
Dash of salt
Start with shortening and liquid in your bowl and add half of the powder sugar.  Mix with mixer.  Add the remaining sugar, flavor and salt gradually until all is mixed together.  If you have a hand mixer, be careful not to over heat it.  You may need to mix the last part of the sugar in by hand.  If you have a Kitchen Aid table model, you can mix in all the the sugar. 

Keep your icing covered as it will crust and clog up your tips.  When finished decorating your cake put left over icing in handiwrap or plastic sandwich bags to keep for your next cake.  I keep these bags in a sealed bowl in the refrigerator. 

You could use half butter and half Crisco for a better tasting icing.   Use this only for frosting your cake not for decorating.   The decorating frosting is best made with Crisco.  The heat from your hand will cause  the butter to separate and it  will be more difficult to decorate.

If making with water and Crisco, it will keep for a long time.  If making with milk or butter it will only keep in the refrigerator for about 2 weeks.

Variations on flavoring:  Loran Oils (all flavors) - 10 - 12 drops

Class Decorating Buttercream Icing
(from Course 1)
Stiff Consistency:  For flowers with upright petals   Yield:  3 cups
1 lb. confectioners sugar (sifted)
1 cup solid Crisco shortening
2 tbsp. milk or water
1 tsp. clear vanilla extract
Dash of salt
1 tbsp. meringue powder, optional
1.  Sift confectioners sugar and meringue powder, into a large mixing bowl and set aside.
2.  Cream shortening, flavorings and milk or water.
3.  Gradually add sifted dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
4.  Blend an additional minute or so, until creamy.

Medium Consistency:  For borders and flowers with petals that lie flat. 
Add one tsp. of milk or water to each cup of stiff consistency icing (one additional tbsp. of liquid when you are using the full recipe).  Mix until all ingredients are well blended.

Thin Consistency:  For writing, making stems, leaves and frosting a cake.
Add two tsp. of milk or water for each cup of stiff consistency icing (two tbsp. of additional liquid for the full recipe).  Mix until all ingredients are well blended.  

Buttercream Frosting
1/2 cup Crisco shortening
1/2 cup butter
2 lbs. sifted confectioners sugar
1/2 cup milk
1-1/2 tsp. cream bouquet flavor
Dash of salt
Place shortening and butter in mixing bowl with half of sugar and begin mixing.  Alternate adding sugar and milk until blended.  Add salt and flavoring and continue mixing until blended.
(Cream Bouquet flavor is sold at Party Cakes 'n Things - 757-420-5628)

Extra Special Buttercream Icing
This icing is similar to the flavor and consistency of bakery icings.
It is ideal for frosting and borders.
*2 cups shortening
2 lbs. confectioner's sugar (There are 4 cups in a pound)
1/2 tsp. salt
1 to 2 tsp. flavoring
6-8 oz. whipping cream
Cream shortening until fluffy.  Add sugar and continue creaming until well blended.  Add salt, flavoring and whipping cream; blend on low speed until moistened.   Beat at high speed until fluffy.  Yield:   7-1/2 cups

*You may substitute 1/2 butter or margarine to change the taste.
From Wilton’s Course 2 Student Book (old one)

Buttercream Icing from CK
5 tbsp. water
1/2 cup vegetable shortening or high ratio shortening
1 tsp. vanilla
1/4 tsp. butter flavor
1/2 tsp. almond flavor
1/2 tsp. salt
1 lb. confectioners’ sugar (sifted if lumpy)
Combine all ingredients and beat on medium speed until well blended, about ten minutes.
Blend several minutes on low speed.   Will make approx. 3 1/2 cups of icing (Ice and decorate one 8” two layer round cake or one 9 x13 sheet cake)


Mayra's Buttercream/Cream Cheese Frosting
4 oz. cream cheese
1 stick butter
1 cup shortening
2  to 3 lbs. confectioners sugar
1/4 c. milk
1/2 - 1 cup corn starch
1/4 cup amaretto liquor
1 tsp. almond flavor
1/2 tsp. nordic cream flavor
Cream together cream cheese, butter and shortening.  Add confectioners sugar, little at a time with milk and corn starch; then add liquor and flavors.  (Uses corn starch to cut sweetness)

"Wilton Training Icing"
3 tbsp. meringue powder
1/2 cup cold water

2 cups granulated sugar
1/4 cup corn syrup
1/2 cup water
Beat meringue powder and cold water until stiff, about 4 minutes. In microwave safe bowl stir sugar, corn syrup and water. In microwave bring syrup mixture to a boil (approx. 5 minutes). Remove, let mixture cool slightly (1-2 minutes). Then slowly add syrup to meringue mixture. Beat on HIGH for 4 minutes.     YIELD  8 cups.

For top of range  Mix sugar, corn syrup and water in 2 qt. saucepan. Bring to boil; cool slightly and follow directions above.
From   http //

Gloria Griffin’s Butter-cream Cheese Icing
8 oz. cream cheese, softened
1 lb. confectioner's sugar
1/4 cup softened butter
2 tsp. vanilla
Add all ingredients and mix.

Like Whipped Cream Frosting
1 cup milk
3 tbsp. corn starch
1/2 cup margarine or butter
3/4 cup Crisco
1 cup granulated sugar
3 tsp. vanilla
Combine cornstarch with milk in saucepan.  Cook until thick, stir until cool.  Combine margarine, shortening and sugar.  Beat until creamy.  Add to cool mixture.  Beat until like whip cream.
From:  a student

Mock Whipped Cream Frosting
From:  Laura
1/2 cup Cricso                            1 tsp. vanilla
1/2 cup margarine                            2 tbsp. flour
1 cup granulated sugar                        2/3 cup lukewarm milk
Mix all indredients together and beat with electric mixer for 12 to 15 min.  Nice creamy, and not too sweet frosting.  From:  Diane Shavkin’s web site

Mock Whipped Cream Frosting 
From:  Chef Paul
1 pint Cool Whip
1 box, 3.4 oz Instant pudding mix (any flavor) 
1 1/2 cup cold milk 
Mix pudding mix and milk.  Wire whisk 2 min.  Let stand 2 minutes more.  Then, fold in the Cool Whip.  Mix well and refrigerate for 1 hour.  Apply with spatula or cake frosting tool.  (Cannot be told from commercial bakery whipped cream frostings).   This will stand up better than any of the commercial products and is always delicous.
Frosts a 2-layer 9" round cake
From:  Diane Shavkin’s web site

From:  Carolyn Neal, Va. Beach   Carolyn uses this recipe on her coconut cake.
12 oz. Cool Whip
8 oz. sour cream
1-1/2 cups granulated sugar
9 oz. coconut - don't add all at once put some on top
Stir above ingredients together.  Don't use mixer.
Keep in refrigerator.

Cream Cheese Icing
3/4 cup butter
12 oz cream cheese, softened
2 teaspoons vanilla
1-1/2 lbs confectioner's sugar, sifted
Using an electric mixer, blend the butter, cream cheese, and vanilla together. Add confectioner's sugar gradually, beating continually until smooth. This icing isn't so sweet tasting, but is rather soft and off-white in color.

Roland Winbeckler’s Student Buttercream Icing
2 lb. powdered sugar
1/3 cup water (or slightly more if needed)*
2 cups shortening (Crisco or Sweetex)
1/4 - 1/2 tsp. popcorn (fine grain) salt, if not available omit salt
2 tsp. vanilla
If using a Kitchenaid mixer, mix ingredients with the paddle (not wire whip).  Mix sugar, water, 1/2 cup of shortening, salt, and vanilla on a low speed until smooth** (no lumps), approximately 2-5 minutes (or longer if necessary to get icing smooth), scraping bowl once halfway through this first mix.

Scrap down the bowl after the first mix, add remaining shortening, and beat at medium speed for 3-5 minutes until shortening is well mixed and volume has been added.

NOTE:  When scraping icing from mixing bowl into containers, be sure to avoid scraping the “heavy residue” that may form on the bottom on sides of the bowl.  This will be lumpy and clog your tips.

*It may be necessary to increase or decrease the amount of water in the recipe depending on the relative humidity.  The icing should be firm enough to create buttercream decorations that will stand up (such as flowers).

**Before the remainder of the shortening is added, the icing may be mixed as long as necessary to get rid of sugar lumps.  Once the remaining shortening is added, the friction from overmixing will breakdown (melt) the shortening and cause soft, grainy icing.  Be sure to get rid of any lumps in the first mix.


Frances Kuyper’s Buttercream Icing
1/2 cup water (scant 1/2 cup)
1/2 tsp. salt
1 tsp. flavor
6 cups confectioners sugar
1 cup solid shortening
Add water, salt, flavor and powder sugar.  Turn mixer on slow to mix then a little faster to mix well back to slow and add shortening.  Turn mixer to high speed for a few second then to speed 4 or medium speed for 8 minutes.  If need to thin icing use 2 tbsp. clear Karo syrup.

Chocolate Buttercream Icing
The thick but creamy texture of this flavorful icing makes it ideal for decorating. It can be refrigerated in an airtight container for up to one week. Rewhip before using.
1/2 cup solid vegetable shortening
1/2 cup butter or margarine
1/2 cup cocoa
1/2 cup milk
1-1/2 tsp. vanilla
5 cups confectioner's sugar (4 cups to one pound)
In a large mixing bowl, cream butter and shortening with electric mixer. Add vanilla, cocoa and milk; beat.  Gradually add in sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. Beat at high speed until light and fluffy.  Keep icing covered with a damp cloth until you are ready to decorate.  For best results, keep icing bowl in refrigerator when not using.  For darker color, add one (1) ounce unsweetened chocolate, melted, or brown paste color.  Icing may need to be thinned for stringwork or writing if melted chocolate is used.  Yield: 3-1/2 cups

Chocolate Buttercream Frosting
6 tbsp. butter (softened)
2-2/3 cups confectioners sugar
Hershey's Cocoa--1/3 cup for light flavor;  1/2 cup for medium flavor;  3/4 cup for dark flavor
1/3 cup milk
1 tsp. vanilla extract
In small mixer bowl cream butter.  Add cocoa and confectioners' sugar alternately with milk; beat to spreading consistency (additional milk may be needed).  Blend in vanilla.  Yields:  about 2 cups frosting.

Flavoring Your Buttercream
Based on 1 cup icing

Nougat / Hazelnut paste (melt over low heat)
Mocha (1/2 tsp instant coffee granules dissolved in 1/2 tsp. water)
Semi-Sweet chocolate, melted
Cocoa & Oil (mix to paste 3 tbsp cocoa powder+2 tbsp veg.oil)
Lorran Oils (all flavors)
2 tbsp
1/2 tsp.
2 tbsp
2 tbsp
10 - 12 drops
From McCalls

Miscellaneous Recipes For Cake Decorating

Poured Fondant Icing 

1 lb. dry fondant
1/4 cup hot water
1/2 teaspoon vanilla
2 tablespoon corn syrup
2 teaspoon glycerin
1/2 teaspoon almond flavor
1/8 teaspoon butter flavor

Mix and let stand a few minutes. Keep in double boiler over warm water. Fondant will store well in refrigerator.

Edible Gloss

60 ml. water
60 g. gelatine
60 g. glucose
(See conversions in my cookbook if you don have these.) Marilyn
Place all the ingredients in a pan and heat gently until the gelatine has dissolved.  While still warm brush onto dry items as required. 
This glaze may be stored in a jar in the refrigerator.  Reheat before using again. From:  Lucy Poulton  “Cake Decorating for all Seasons

Gelatine Droplets

These tiny, clear droplets of gelatine look like raindrops when they are used as part of the decoration on cakes.

2 tbsp. cold water
2 tsp. powdered gelatine
Put water in small heatproof bowl, sprinkle over the gelatine and leave to soften for 2-3 minutes.  Stand the bowl in a saucepan of hot water and heat very gently stirring, until the gelatine has completely dissolved.

Stretch some plastic roasting wrap over a board.  Suck up the dissolved gelatine in a dropper, then dot it over the plastic wrap a drop at a time.  Leave to dry before sticking onto leaves with a tiny amount of royal icing.
From:  Alison Procter   “Flowers for Cakes”

Rolled Fondant:    From:  Mildred Brand

2 lbs. sifted powdered sugar
4 tbsp. water
1/2 tbsp. gelatin

Sift powdered sugar into a large bowl.

Put water in a small saucepan.  Sprinkle gelatin over water.  Put saucepan on the lowest heat and dissolve.  Do not boil!

Add:    1/2 cup glucose
    1-1/2 tbsp. glycerine
    1/4 tsp. salt
    2 tbsp. vegetable shortening
    Little vanilla or almond flavoring

Stir until completely blended and lukewarm.  Pour in the center (make well) of the powdered sugar and stir,  first with a spoon, then with your hands.  Turn out on the table and knead until smooth and white.  Put shortening on fingers and rub on ball of fondant then place in baggie for 24 hours.  Wrap well and store in tightly covered container.  It will keep for 2 weeks in the refrigerator.

Sprinkle confectioners sugar on table to roll fondant.  Roll out a little, turn over, adding more sugar if needed and roll.  May need to do this several times to keep fondant from sticking.  If fondant should stick or tear and you need to re-roll, do not scrape up extra sugar with fondant.  Set it to one side covered with plastic wrap.  Clean area good and sprinkle with sugar and re-roll.  Roll large enough to cover the size of cake you are using.  Example:  8 inch cake needs a 14 inch circle.  Drape over cake and trim to bottom edge of cake.  If you want to crimp the fondant, do so as soon as you cover and smooth the cake.  Mark the top with your pattern, if using one.

      If want to color fondant, it is easier to add color to liquid.  However it can also be colored when kneading.   If fondant is too sweet for you, could add couple thsps. of lemon juice.  (Be sure to adjust liquid amount)      If using a cake dummy, you do not need to add salt or flavoring.  Brush dummy with piping gel before covering with fondant.  If using real cake, brush cake with strained apricot jam, piping gel or buttercreme to get fondant to adhere.  Carefully rub fondant with palm of hand to bring a sheen to the cake.
Covering the Cake:  From Mildred Brand
Fill the cake and ice it with a very thin coating of buttercream.  Let the cake set until the icing has formed a crust.  When the icing is dry, thin piping getl with water until it is a consistency to spread easily with a brush.  Brush a very thin layer of the thinned piping get over the dry icing, making sure every area is covered.

Rub a clean, firm surface with vegetable shortening then sift powdered sugar over the shortening.  Work the fondant (recipe below) until it is pliable, form it into a ball, and flatten it, then roll it to a diameter equaling the diameter of the top of the cake plus 2 times the height of the cake.  For instance, an eight-inch cake that is 3 inches high would need a circle of fondant 14 inches in diameter.  With a thin spatula, loosen the fondant from the surface it has been rolled on, making sure that it is not sticking anywhere.  Slide your arms under the fondant icing and, starting at the side away from you, lay it over the cake.  Smooth the top first with your hands and then ease in the sides and smooth them.  Trim the bottom edge of the fondant with a sharp knife.  Decorate as desired with embossing, lace pieces, embroidery, etc.

Marshmallow Fondant
From: Hassrah Mohammed
16 oz white marshmallows
2 tbsp water
2 lbs icing sugar
Melt marshmallows and water in a double boiler or microwave.Heat until melted. Place half of the sugar in a bowl. Make a well in the middle. Pour melted marshmallow in  and mix. Add remaining sugar and continue as for basic fondant.

Fondant Icing For Petit Fours
1 lb. dry fondant                         2 tsp. glycerin
1/2 tsp. vanilla                            1/2 tsp. almond flavor
2 tbsp. corn syrup                       1/8 tsp. butter flavor
1/4 cup hot water
Mix and let stand a few minutes. Keep in double boiler over warm water. Fondant will store well in refrigerator.

Marshmallow Fondant
From Rosemary Watson
In large heatproof bowl in a microwave melt together on low power stirring occasionally; 1 cup miniature marshmallow and 1 tablespoons water. Add as much confectioners sugar as you can stir in. Dust a smooth surface with confectionery sugar. Knead in additional confectioners sugar until slightly sticky. Wrap in plastic wrap and let set overnight. Work a small amount with shortening-greased hands. If still sticky add more confectionery sugar. Use for pressed lace and molding. Since it dries slowly is has a very long working time. Colored miniature marshmallows make precolored fondant. 

Marshmallow Cream Dough
7 oz jar of MarshmallowCream
2 1/2 cups powdered sugar
Mix one 7 oz. jar of Marshmallow cream and add powdered sugar .  Knead until dough forms the consistency of fondant.

Candy Clay or Chocolate Leather Recipe

1 pound milk or dark summer coating
1/2 cup Karo syrup

Melt summer coating in top of double boiler over hot (not boiling) water.  Warm Karo syrup in sauce pan at medium heat.  Stir together the melted summer coating and the warm Karo syrup.  Mix by hand and immediately place in plastic bag and seal the mixture air tight.  Let set for 12 to 24 hours.

Make other flavors by using vanilla flavored (pastel colors) summer coating and increasing the Karo syrup to 3/4 cup.  Flavor to taste, if desired.

Rolled Buttercream
from Steve Stellingwerf
1 cup Crisco or Sweetex               
1/4 tsp. lemon oil  -  candy type
1 c. Karo white corn syrup               
1/4 tsp. orange oil  -  candy type
1/2 tsp. salt                      
 2 lbs. powdered sugar
Put all ingredients in a heavy mixer bowl.  Beat till all ingredients are almost mixed.  Turn out onto counter and knead 2 to 3 minutes till thoroughly mixed.  It should not be sticky,  if it is add more pwdered sugar, little at a time.  Use at room temperature.  Covers a 9” cake.  Crumb coat cake with buttercream.  Roll out between 2 sheets of plastic (20 guage).  Roll to 1/4” thickness, flip over - peel off top layer of plastic, pick up and drape over cake.  Carefully peel off the plastic. 

White Chocofond
From Mildred Brand
1 cup white candy coating (1 cup of wafers)
3 tbsp. light corn syrup
Melt coating, add corn syrup at room temperature.  Stir to combine and spread out on plastic wrap.

1 lb. powdered sugar
1/2 tsp. vanilla
2 tbsp. water
a few grains of salt
1/4 cup glucose
1 tbsp. vegetable shortening
Put sifted sugar into a large bowl.  Heat the rest of the ingredients until very hot (not boiling).  Add the liquid to the powdered sugar and mix, then knead until a smooth pie-dough-like consistency is reached.  A few drops of water can be added if the mixture is too dry or a little powdered sugar can be added if the mixture is too soft.  When smooth, knead the coating mixture into the fondant mixture, blending completely.  Wrap tightly in plastic wrap.

Chocolate Fondant
From Mildred Brand
1/2 lb. white candy coating
1/2 lb. light chocolate-flavored candy coating
3/4 cup corn syrup
Melt coatings, add corn syrup at room temperature.  Stir to combine and spread out on plastic wrap.

4 lbs. powdered sugar
1/2 cup cocoa
8 tbsp. hot water
2 tbsp. instant coffee crystals
1/2 tsp. salt
4 tbsp. vegetable shortening
1 cup glucose
2 tsp. vanilla
Sift cocoa and powdered sugar together into a large bowl.  Make a well in the center.  Dissolve coffee in hot water.  Add the rest of the ingredients to the coffee and heat until shortening is almost melted.  Pour the coffee mixture into the center of the well of the powdered sugar mixture.  Stir with a spoon until thick then work with your hands.  Turn out onto a powdered sugared board and knead until smooth.  Put chocolate mixture on top and knead the two together, adding more powdered sugar if necessary to make a smooth, dough-like consistency.  Wrap until ready to use.

Ganache Glaze
1/2 cup whipping cream
14 ounce chocolate wafers or coatings
Break wafers into pieces.  Heat whipping cream in heavy saucepan just to boiling.   Remove from heat; add chopped wafers and stir until smooth and glossy.
Cool slightly and pour over buttercream iced cake. This recipe covers a 10 inch round cake.


Marshmallow Flow
This is a technique developed by Suzanne Flowers of Oklahoma
Add to marshmallow cream a few drops of warm water and stir until it will flow easy.  Add paste food color to desired shade.  Set jars of colored marshmallow cream in an electric skillet to warm.  Outline your design in royal icing on top of your cake and let dry.  Put marshmallow cream in bags with small writing tips and flow in as you would for color flow or run sugar work.  Use a wet paint brush to smooth any areas.  This will NOT DRY to a hard stage but will remain very shiny and soft.

USES:  Beautiful for birthday cakes for children.  Tastes good and is so pretty.  Just messy to cut because it is marshmallow cream 

Joan McDaniels Gum paste
2 tbsp. Glucose
2 tsp. gum trag.
1 tbsp. gelatin
2 tbsp. water
1 egg white
2 cup powdered sugar

In a medium container (I use a 2 C. Pyrex mixing cup in a pan of water) dissolve the gelatin in the water and be careful not to over heat. Gelatin turns to rubber when over cooked.  Be sure all gelatin crystals are dissolved. Add the Glucose.  Cool slightly and add the egg white. Mix the Gum Tragacanth and powdered sugar and warm in a greased bowl in the oven 300 degrees.  Make a well (hollowed out in the center) in the sugar mixture and pour the liquid in. Stir with a spoon pulling the sugar gradually into the liquid mixture - DON'T MIX ALL AT ONCE - When this mixture gets too hard to stir with a spoon, grease your hands with Crisco and continue kneading adding another 1 cup of powdered sugar until you have a nice pliable elastic dough. If you stick to the gumpaste use cornstarch on your hands otherwise use Crisco on your hands. When desired consistency is reached (should be soft as it will firm up overnight) divide into smaller pieces, grease outside lightly and double wrap with plastic wrap and store in a tight container. Refrigerate until ready to use. When ready to use take one piece out and warm and work until elastic working a little Crisco into the paste. Do not use hand cream on your hands before working with gum paste. Some medications can also effect the gum paste.

Mrs. Barloca's Gumpaste for flowers

1 tbsp. Gum Tragacanth
3 tbsp. warm water
1 tsp. lemon juice
1 heaping tbsp. glucose
1 lb. powdered sugar

Mix Gum and 1/2 cup powdered sugar in small bowl.

Mix water, lemon juice and glucose. Put remainder of powdered sugar in a large bowl, make a well, add gum/powdered sugar mixture in center of well and then liquid mixture. With a spoon pull sugar slowly in to the liquid mixing slowly and then pulling a little more until you can work the mixture with your hands. Continue adding small amounts of powdered sugar as you knead the mixture on a table top. As soon as the mixture is pliable and can be shaped without sticking to your fingers, you've added enough sugar (a pound or more). Wrap and store in a tight container. This gumpaste will get much firmer when it sits overnight so be sure it is very soft when you store it. You can always add powdered sugar as you are making flowers, bows and etc.

Tylose Gum Paste
1 pasteurized egg white
1 to 1 1/2 cups powdered sugar
2 heaping tsp. tylose (cmc)
Lightly beat egg white, add sifted powdered sugar slowly until soft peak consistency royal icing is made.  Add tylose; the mix will immediately thicken.  Gradually add more sifted sugar until a pliable texture is achieved.  Paste should not be sticky.  Rub a little shortening onto your hands and work paste thoroughly before storing.  Place paste in a plastic bag.  Seal and store in a plastic container.


Dipping Solution for petals and leaves
1/2 to 3/4 cups of vodka
1/2 jar of food color paste
Mix until paste has dissolved,  in a baby food jar.  Areas that you do not want coloring to get on, paint some vegetable shortening with a brush, then dip and twist around fast while removing from color.  Place on wax paper to dry.


Luster Dust Paint
1 tsp. of vodka or lemon extract
1/4 tsp. luster dust, pearl dust
This will go on like paint. do not get it to thin or to thick vodka will evaporate.  Should go on like a liquid eye shadow.  This is what is used for fondant cakes. golds and silvers and other great colors.


Edible  Varnish
1 tsp. gelatin
3 tsp. water
1 tsp. liquid glucose
Sprinkle gelatin in the water, let stand until spongy, dissolve until clear over hot water not boiling add liquid glucose and stir until ingredients are well combined, put it in an airtight container. the mix will get very stiff, to use it, heat in a container of hot not boiling water paint onto item while still hot. do not refrigerate.


Petits Fours - Using Summer Coating
Cut pound cake into shapes, cut pieces in half and spread a filling between halves.  Put back together.  To one lb. of melted chocolate add 3 to 4 tbsp. paramount crystals.  Dip cake pieces into melted coating with a dipping fork, or lay several pieces on a cake rack and pour a spoonful of coating over cake pieces.  Lift and lay on wax paper until dry.  Decorate with small sugar charms or use any of the tiny layon type molds and make your own decoration


Sugar Molding
2 cups granulated sugar
4 tsp. water
Mix well and keep covered to prevent drying out.  I like to mix in a zip lock bag.  If want sugar colored add paste or gel color to water.
(For extra strength, use 5 cups of sugar and one egg white in place of water.)

Remember, candy and chocolate molds may also be used with sugar.  However if you use them for sugar, it may scratch your mold and if used to mold chocolate later there may be scratch marks on your chocolate.

Sugar Painting
From Berta Coburn
1 cup powdered sugar
1 egg white
Mix well by hand until creamy and smooth.  A little of this mixture goes a long way so color very small amounts at a time.  Color with paste or gel food color, just a dob on the end of a toothpick until you achieve the color you want.  (this mixture grabs the color very quickly).  I like to give my dried molded sugar a primer by painting the whole thing with uncolored mixture first.

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Peanut Clusters:
1 lb. Milk Chocolate
14 to 16 oz. Peanuts

Add the peanuts to the melted chocolate and stir. Spoon out by the teaspoon full onto waxed paper or into candy cups.
Set at room temperature.
 Peanut Butter Cups:
1 jar 18 oz. Peanut Butter       (crunchy or smooth)
1 stick Melted Butter or       Margarine
1 lb Confectioner's Sugar,    sifted
Mix peanut butter and melted butter together with a spoon. Add powder sugar and knead with hands until smooth. This peanut butter mixture can be rolled into a ball and dipped in chocolate or used for centers in the bon bon mold or the peanut butter cup mold. Set in freezer for about four minutes then turn mold over, tap finished candy onto table.
Makes 2 lb. - 6 oz.
 Peppermint Patties:
1 cup Dry Fondant (8 oz.    package = 1-1/2 cups)
2 1/2 teaspoon Water or    Milk
3 to 4 drops Peppermint Oil
Mix the above. Next coat peppermint patty mold with a thin layer of chocolate for a shell. Refrigerate for 4 or 5 minutes, just long enough to set shell. Then roll filling into balls, flatten and add to peppermint patty mold with chocolate shell keeping filling within the shell. Do not let it hang over. Add chocolate to bottom, set in freezer just long enough to set chocolate bottom.
 Coconut Bon Bon:
3/4 cup Light Corn Syrup
2 1/2 cup Dry Macaroon    Coconut
In a small pan heat the corn syrup to quite hot but do not boil; pour into bowl containing the coconut and mix thoroughly with a spoon, cover with wax paper and set aside for one hour so that the coconut will become well saturated with the corn syrup. Wet hands and roll into balls. Excellent as a bon bon filling or used in the almond candy mold #199 or candy bar mold #106. Note: Finely chopped nuts and/or almonds or thoroughly dried maraschino cherries may be added to this mixture for variety.

Chocolate Covered Caramels
Cut pieces of Nestle's Caramel and shape into squares, set aside. Use Apollo mold #198, spoon a little milk or dark chocolate into bottom, set piece of caramel on top, spoon a little more chocolate on caramel so that it runs around sides. Set in freezer until set. Remove chocolate covered caramels from mold.

4 1/2 cup milk chocolate coating (about 1 1/3 lb.)
1/3 cup heavy cream
1/3 cup half and half
1 tsp. vanilla
 Melt chocolate over hot water.  Combine cream and half and half; heat to scalding.  Cool cream mixture to 130 degrees.
Add to melted chocolate all at once, beating until smooth and well blended.  Add vanilla and blend into mixture.  Chill in refrigerator until candy is firm but pliable.  Beat with mixer until candy is light and fluffy then return to refrigerator until firm.  Form into 3/4" balls and dip in chocolate or roll in cocoa or chopped nuts.  Makes about 80-85.

Party Mints
 8 oz. cream cheese
2 lbs. powdered sugar
Peppermint oil flavor to taste
Food color
 Mix cream cheese and powdered sugar together.  Knead with hands until it resembles pie dough.  Flavor and color at this time by hand.  Roll in small ball, dip in granulated sugar (this keeps them from sticking to mold) and press into desired mold and pop out immediately.  (I like the rubber type of molds best)  Makes about 150 mints.  Can be eaten immediately or if stored in covered container will keep for several weeks in the refrigerator.  These can be frozen and kept for a longer period of time.  This mixture could also be used as a center in a chocolate covered bon bon mold.

Easy Cream Center

 1 lb. dry fondant
2 tbsp. whipping cream
6 tbsp. butter
 Warm cream and butter on the stove.  Stir the dry fondant into the cream and butter.  Finish  kneading it with your hands.  Color and flavor as desired.  Any flavoring can be added to this candy center.  Just vanilla makes a good center.  Mint flavoring and green coloring is a good center also.  This candy center is so versatile any fruit flavor is delicious, cherry, lemon, orange, raspberry or strawberry, etc.  Maple is a common flavor used in candy, to this it is nice to add nuts.
 For variations, use the following measurements:
     1/3 cup Easy Cream Center  -  3 drops oil flavor  (Such as Lorann)
     1/2 cup Easy Cream Center  -  4 drops oil flavor

Rocky Road
14 oz. milk chocolate, melted
1 to 1 1/2 cup miniature    marshmallows
3/4 cup chopped roasted almonds
Add the above ingredients and stir.  Drop by teaspoons onto waxed paper or candy cups and let set.
You could also pour into the ring mold then slice to serve.
Note:  If you are unable to find roasted almonds, buy whole blanched almonds, spread out on a cookie sheet, put in 350 degree oven for 10 min. or until lightly browned.

1 lb. almond paste
1/3 cup light corn syrup
1 tsp. vanilla
1-1/4 cup marshmallow cream
4 to 6 cups powdered sugar

Mix everything together except sugar, then add sugar gradually, kneading until uniform and smooth.  Color as desired.

Almond Paste
You must use a food processor to make this recipe.

1 cup blanched raw almonds
1/2 cup sugar
1-1/2 tbsp. water
1 tbsp. lemon juice

   In food processor, grind almonds very, very fine; leave in work bowl.  In a 1-quart saucepan, combine sugar, water and lemon juice.  Cook over medium heat, stirring constantly with a wooden spoon, until the sugar is dissolved and syrup comes to a boil.  Remove spoon and boil mixture 3-1/2 minutes.
   With food processor running, carefully pour hot syrup through feed tube into almonds.  Run until just blended.  Remove paste and form into a ball.  Place in a tightly covered container and refrigerate 3 to 4 days to mellow.  Makes 11 ounces of almond paste.

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Hershey's Cocoa Fudge
3 cups sugar
2/3 cup cocoa
1-1/2 cups milk
1 tsp. vanilla
4 tbsp. butter
1/8 tsp. salt
Combine cocoa, sugar and salt.  Add milk.  Bring to a boil, stirring constantly.  Cook to 235 degrees WITHOUT STIRRING AT ALL!  Stirring makes grainy fudge.  (So does stirring before it cools to luke warm.)  After fudge is cooked, add butter, vanilla and nuts.  Immerse pan in cold water; don't stir until candy is only luke warm.  Pour into buttered pan.  Cut when fudge sets up.

Bill & Diane's Fudge
4-1/2 cups sugar
1 large can evaporated milk
15 oz. chocolate pieces (or 3 small pkgs. choc. chips)
3 oz. unsweetened chocolate
1 stick butter (1/2 cup)
1 tbsp. vanilla
Pinch of salt
2 cups nuts (your choice)
Put sugar and evaporated milk in heavy pan. Bring to a rolling boil (careful not to scorch, burns easily). Boil for 6 minutes. Add chocolate, butter, vanilla and salt. Beat until it begins to thicken. Add nuts . Pour into buttered dish and let set overnight. Cut the next day.

Maple Walnut Fudge
3 cups sugar
1 cup maple syrup
1 tall can evaporated milk (1-2/3 cups)
2 tbsp. butter
1/4 tsp. salt
1 cup coarsely broken walnuts
1 tsp. maple extract
Put all ingredients except nuts and extract in heavy pan. Cook over low heat, stirring frequently to soft ball stage, about 35 to 40 minutes. Add nuts and extract when about half cooked. Remove from heat. (mixture will have curdled appearance. This disappears when beaten). Cool 15 minutes then beat vigorously until mixture begins to thicken; pour into buttered 8-inch square pan. Before entirely set, cut in 1 inch strips; remove from pan and cut in pieces. Store in covered container in cool dry place. Keeps at least a month.

From: Mildred Folks, Maple Festival, Montery, Va. (I bought some of her fudge and liked it and asked if I could have the recipe. She mailed this recipe to me)

Sugar Coated Peanuts
1 cup sugar
1/2 cup water
2 cups raw shelled peanuts, skin on
Dissolve sugar in water in saucepan over medium heat. Add peanuts and continue to cook over medium heat stirring frequently. Cook until peanuts completely sugared (peanuts coated and no syrup). Pour and spread over ungreased cookie sheet and bake at 300 degrees F. for approximately 30 minutes, stirring at 5 minute intervals.

Caramel Dip with Apples - Melt together 1 to 2 lbs. Nestle caramel (depending on how chewy you like it); 1 can Eagle Brand Milk and 1 stick butter or margarine. Stir together till blended. Cut apples into small wedges and dip into caramel dip. Also can use as an ice cream topping.

Apricot Nut Goodies: 4 cups Crispix, 1 cup chopped apricots, 1-1/2 lbs. white chocolate, 1 cup slivered almonds. Mix all ingredients together and drop by spoonfuls onto wax paper or candy cups. Let set up. Enjoy!!

Caramel Coconut Log: Spread 1 lb. Nestle's Caramel between sheets of wax paper (can use rolling pin). Spread it out in a 5 x 5 square. Take your coconut bonbon recipe which is 1/2 lb. desiccated coconut, 10 drops coconut oil, and 1 cup light Karo syrup. Spread out on top of caramel, and roll into a log, jelly roll fashion. Chill this so that it will be easier to cut in pieces. Use a dipping fork to dip in melted chocolate.

Coconut Cluster - Mix toasted dry desiccated coconut into melted milk chocolate. Drop into paper candy cup or mold.

Pumpkin Pie Candy - 12 oz. orange coating, 4 oz. butterscotch coating, 3/4 tsp. pumpkin pie spice, 1/8 tsp. nutmeg flavoring (concentrated), 1/8 tsp. cinnamon flavoring (concentrated). Mix all together and mold in candy molds. Put in freezer to set and unmold.

Peanut Capped Brownies
Immediately after removing brownies from oven scatter Nestle Peanut wafers on top. Lay a cookie sheet over the top for a couple minutes. Remove and 'frost' brownies.

1 lb. milk chocolate candy coating 1 cup peanut butter
1 lb. butterscotch candy coating

Combine chocolate coating and butterscotch coating, melt; stir to blend. Add peanut butter and mix well. Pipe mixture into bite size candy molds, place in freezer to set.

Eggnog Truffle Cups
6 tbsp. dairy eggnog (do not use canned)
11 oz. white vanilla chips
3/4 tsp. nutmeg
Melt chocolate and coat medium peanut butter cup mold to make shell. Set.  

Heat eggnog in small pan over low heat just until eggnog comes to a simmer. Remove from heat. Stir in white vanilla chips until melted. Refrigerate about 30 minutes or until mixture begins to firm up. Spoon about a teaspoonful eggnog filling into chocolate coated cups. Refrigerate or freeze until ready to serve.

Just before serving sprinkle nutmeg over filling in cups, if desired.

Peanut Butter Fudge

3 cups granulated sugar
3/4 cups butter
2/3 cups evaporated milk (5 1/2 ounce can)
12 ounces Nestles Peanut Butter wafers
1-7 ounce jar marshmallow cream
1 cup chopped nuts (optional)
1 tsp. vanilla
Combine sugar, butter, and milk in heavy 2 1/2 quart saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat, stir in Nestles Peanut Butter wafers until melted. Add Marshmallow Cream, nuts, and vanilla. Beat until well blended. Pour into a greased 9" x 13" pan. Cool at room temperature, cut into squares. Makes approximately 3 pounds.

VARIATIONS: Substitute any of the Merckens Candy Kote Wafers for a different flavor. Cocoa Dark, Cocoa Lite or any of the pastel wafers.

Little Bits Strawberry Fudge
2 lbs. melted Merckens pink or red wafers
2 tbsp. melted paramount crystals
1 can Eagle brand sweetened condensed milk
1-1/2 cups marshmallow cream
1 dram Lorann Strawberry oil
1-1/2 cups nuts
Mix above ingredients together, then as mixture cools a little, stir in 1/2 lb. mini chocolate chips. Pour into foil lined Tupperware Cold Cut Keeper. Let set over night at room temperature. Lift out, peel off foil, cut and replace in Cold Cut Keeper.

Microwave Pralines
From: Jenny Granger, LA

1 cup sugar
1/3 cup evaporated milk
3/4 cup pecans
2 tbsp. butter
2 tsp. vanilla

Put all but vanilla in large microwave safe container. Micro "hi" six (6) minutes. (Stir after 3 minutes). Remove from heat -- add vanilla. Beat till of spooning consistency (will hold shape more or less when dropped). Spoon on wax paper. Cool. (Can be spooned into candy cups).
Yield: 12-14 regular size; 21-22 bite size (candy cups)

Standard Jelly Recipe
Into one small pan:
1 box Sure-Jel
3/4 cup water
1/2 tsp. baking soda
Into a second pan:
1 cup cane sugar
7/8 cup light Karo
Into Pan #1: Mix Sure-Jel, water and baking soda, it will foam. Place over low heat stir until foaming action subsides, this takes about 5 minutes. This mixture only becomes hot -- not boiling.
Into Pan #2: Mix sugar and Karo well. Place over medium heat and cook until boiling, then reduce heat while the Sure-Jel mixture is foaming down.
1/2 tsp. juice from a lemon
3 to 5 drops orange oil

When foaming action has turned to a gray syrup, slowly pour the Sure-Jel mixture into the sugar and Karo mixture keeping a rapid toil. Cook to 210 degrees, add lemon juice, light coloring and oil flavoring and cook to 224 degrees or until sheeting action occurs when spoon is raised from mixture.

Pour into lightly oiled funnel and funnel into oiled molds.

Marshmallow Creme
2-1/4 cups invert sugar, divided*
4-1/2 tbsp. dried egg whites
2-1/4 cups light corn syrup
1 tsp. vanilla

*Invert sugar can be bought (Nulomoline) or made.  Here is a recipe for it.

In a mixing bowl, combine 1-1/8 cups of the invert sugar with egg whites; whip at low speed of electric mixer to blend.  Set aside.  In a saucepan, combine remaining 1-1/8 cups invert sugar and corn syrup.  Heat to approximately 210 degrees.  Slowly add heated syrup to egg white mixture and beat until light.  Add vanilla.  Store in covered container and use in any recipe calling for marshmallow creme.  Makes about 3-1/2 quarts.

Invert Sugar
8 lbs. granulated sugar
1 quart water
1/2 oz. citric acid or the juice of 4 lemons
Combine all ingredients in heavy 8 qt. kettle.
  Bring to a boil, stirring constantly so mixture does not scorch.
 Lower heat and simmer for 1/2 hour, stirring constantly.


Soak:    4 tablespoons unflavored gelatin
             in 1/2 cup cold water.

NOTE!!!   (If you are going to do mostly molding, add 1 more tablespoon of gelatin.
                It will make it a little firmer and tougher and easier to get out of the mold)
Meanwhile, warm together:    (just below boiling point)   
    1/2 cup water
    2-1/2 cups granulated sugar
    1-1/2 cups Nulomoline (liquid sugar)

When warm add gelatin and stir until dissolved.  (Use wooden spoon)  Pour into mixer bowl and begin to mix;

Then add:    3/4 cup corn syrup
                    1 tsp. vanilla
                    (If you desire a colored marshmallow, paste food coloring may be added at this time.)

Whip until white, fluffy and doubled in bulk. The marshmallow can now be molded in the clear plastic molds. Spray the molds well with PAM before putting the warm runny marshmallow into them. Set aside about 1 hour; remove from molds and roll in sugar. Dry candy for a few hours, then store in air tight container.

The marshmallow may also be poured into a parchment lined pan (12x18), lightly oiled on sides or sprayed with PAM. Let set for 24 hours before removing from pan for cutting. To remove from pan, run knife dusted with powdered sugar around sides. Run fingers under parchment paper to help marshmallow to release from pan. Turn out on counter top dusted generously with powdered sugar. Wet the parchment paper with water - wait a few seconds then pull parchment paper off of marshmallow. Cut with scissors dusted in powdered sugar or cut with cookie cutters. These pieces can be dipped in chocolate or summer coating and put on waxed paper until coating is set. These pieces may also be rolled in colored granulated sugar. Store in air tight containers.

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Miscellaneous Recipes

Cold Porcelain
from B. Keith Ryder

1 cup Elmer’s glue
3 tbsp. water
1 cup cornstarch
2 tbsp. baby oil
~1 inch squirt titanium white or leaf/medium green acrylic paint

Mix cornstarch and glue in nonstick pan.  Add water, oil, and paint.  Mix with a wooden spoon and place over low heat on stove.  Stir until it forms a uniform mass.  Remove from heat.  Place another 1/4 cup cornstarch on clean surface, turn porcelain out onto cornstarch and knead until cornstarch is worked in and mixture is smooth and elastic.  Rub with a coating of baby oil, lightly cover with parchment paper and let cool.  Wrap in parchment, then place in zipper bag and let rest at least overnight.

Note:  Knead white paint to cold porcelain (use Nivea cream instead of Crisco to knead in if paste is too stiff).  Roll fairly thin and cut petals  Transfer petals to foam pad and dust well with cornstarch.

Mix Tacky Glue with a little water to thin.  Brush thinned glue to attach sepals.

NOTE!!!   Keith shared this recipe with our cake club when doing the cherry blossoms for the Cherry Tree to be seen at the 2004 ICES Convention in Washington, DC in August.

Pan Coater
From:  Margie Bittenger

1 cup Crisco solid shortening
1/3 cup flour (all-purpose)

Mix and store on shelf.  No need to refrigerate.
Home Made Piping Gel

1-2 envelopes unflavored gelatin (depending on stiffness desired)
2 tbsp. cold water
2 cups clear corn syrup

Soak gelatin in cold water.  Heat on low until clear and dissolved.  Add corn syrup.  Heat thoroughly then store in a covered container in refrigerator.  Color with paste food color if desired.  Because this homemade piping gel has no preservatives, it must be used within a few weeks.  Store in refrigerator  (Welma Hill, CO.
Home Made Vanilla Extract

2 cups Vodka
5 Vanilla beans, cut into 1-inch lengths

Combine the vodka and vanilla beans in a jar with a tight-fitting lid.  Cover the jar and let stand 6-8 weeks.  The vodka mixture will turn amber colored after a day or two.  After half of the vanilla extract is used, add more vodka to cover the beans.  The flavor in the beans is gone when the vodka no longer turns a dark color. (ICES)

Tasty Apricot-Nut  Bread

1 cup dried apricots, chopped
3/4 cup boiling water
1/3 cup butter, softened
1 cup sugar
2 eggs
1/2 cup light corn syrup
1 cup chopped pecans
3 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
 Combine apricots and boiling water in a small bowl; set aside to soak 15 min. Cream butter and sugar; beat in eggs and corn syrup. Stir in apricots (including liquid); add pecans and mix well. Combine remaining ingredients; gradually add to batter, stirring just until all ingredients are moistened. Spoon batter into a well greased 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for 1 hour and 15 minutes to 25 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Remove from pan; serve warm or cold. Yield: 1 loaf

Really a quick-bread, but it has all the makings of a good dessert!

Blueberry Coffeecake
from Pat (my sister)
1/2 cup butter
1 cup sugar
3 eggs, lightly beaten
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon soda
2 cups unbleached white flour, unsifted
1 cup sour cream
2 cups fresh or frozen blueberries Preheat oven to 350 degrees.  Cream butter and sugar.  Add eggs, baking powder, salt and soda.  Alternating, add flour and sour cream.  Fold in blueberries.  Pour into a well-buttered cake pan approximately 9 by 13 by 2 inches.
  • 1 cup brown sugar
  • 1/4 cup butter
  • 1/4 cup flour

For the topping:  Cream brown sugar and butter.  Add flour to get a semidry, lumpy mixture.  Spread on top of the batter.  Bake for 30 minutes or until a toothpick inserted in the center comes out clean.  The topping should melt and partially sink into the batter.

Recipes I've Received:

5 Pound Fudge
Barb, Fort Wayne, IN
1 tbsp. vanilla                   
1 can Carnation milk                        
6 cups sugar
3 cups chocolate chips
    (can use 1 1/2 cups peanut butter  or  1 pkg. peanut butter chips)    2 sticks margarine
Mix sugar and milk and bring to a boil and boil hard for 7 mins. Remove from stove and add rest of ingredients and beat and pour into a buttered cookie sheet.
For Peanut butter fudge add 1 1/2 cups peanut butter or 1 pkg. of peanut butter chips instead of chocolate chips.   Put in 15 1/2 x 10 1/2 cooklie sheet.

Beer Biscuits
Barb, Fort Wayne, IN
2 cups packaged biscuit mix, like Jiffy or Bisquick
1/2 cup (2 oz) shredded cheddar cheese
1/2 cup beer
Stir together biscuit mix and cheese till well mixed.  Make a well in the center and add beer all at once. Stir until dough just clumps together. Knead gently on lightly - floured surface - knead only 5 times.  Roll or pat dough and cut with biscuit cutter or cut into triangles.  Bake at 450 degrees for 8 to 10 mins.   Makes 10 biscuits.

Peach Drop Cookies
Barb, Fort Wayne, IN
1/2 cup butter or margarine, softened
1-8 oz package cream cheese
1/4 cup packed brown sugar
1/2 cup peach preserves
1 1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chopped walnuts
Cream together  1/2 cup butter, cream cheese and brown sugar till light and fluffy. Beat in 1/2 cup preserves. Stir together flour, baking powder, cinnamon, and salt;  Stir into creamed mixture. Blend in nuts.  Drop level tablespoonfuls on a greased cookie sheet.  Bake at 350 degrees till lightly browned about 12 minutes.
Peach Drop Frosting:
Blend together powdered sugar, 1/4 cup peach preserves, and 1 tbsp. butter.  Beat well.  Spread frosting on top of cooled cookies. Makes 2 to 2 1/2 dozen.

Potato, Cheese, and Onion Pie
Barb, Fort Wayne, IN
 I found this recipe in my Woman's Day Encylopedia of Cooker  Vol. 9.
3 cups onions
2 tbsp. butter or margarine
1 can (10 1/2 oz.) cream of mushroom soup
1/2 cup water
salt and pepper to taste
pinch of sage
6 medium potatoes, cooked  and sliced
1/4 pound cheddar cheese sliced (I used shredded cheese)
Brown lightly onions in butter; and cook slowly until tender. Add soup and water; season with salt, pepper and sage. Arrange potatoes and half of cheese in 2-quart casserole.  Pour onion mixture over ingredients in casserole and top with remaining cheese. Bake in preheated hot oven (400 degree) for 15 minutes (I leave it in for 30 minutes to get it heated through) or mixture is heated and cheese is lightly browned.

Top with pastry wedges.  Roll pastry 1/2 inch thick to form a round that fits top of casserole. Cut into 4 wedges and brush with beaten egg yolk or cream.   Bake on cookie sheet in oven with potatoes for 15 minutes. ( I like it much better without the pie pastry).

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Update 7/4/7