BANANA BREAD BROWNIES

BANANA BREAD BROWNIES WITH BROWN BUTTER FROSTING

From Abby Reid

3 ripe bananas, mashed

2 eggs

1.5 cups sugar

1 cup sour cream or plain whole fat greek yogurt

1/2 cup butter, softened

2 t. vanilla extract

2 cups all-purpose flour

1 t. baking soda

3/4 t. salt

1/2 cup walnuts, optional

Preheat oven to 375.  Grease 13 x 9 pan.

Beat sugar, sour cream/yogurt, butter and eggs til creamy.

Add bananas and vanilla.

Add flour, baking soda, salt. Blend for 1 minute.

Stir in walnuts.

Spread batter evenly into pan. 

Bake 25 minutes or until golden brown.

BROWN BUTTER FROSTING

1/2 cup butter

3 cups powdered sugar

1.5 t. vanilla extract

3 T. milk

Heat butter in pan over medium heat. Turn off when it turns a brown color.

Whisk in powdered sugar 1 cup at a time, adding milk as it thickens. 

Add vanilla.

Pour frosting over warm banana brownies and smooth with a spatula.

Let cool before cutting & enjoy!

BAKERY LIKE CUT OUT COOKIES

BAKERY LIKE CUT OUT COOKIES

From Lucy Reid

1  1/4 cups powdered sugar
1 t. salt
1 egg
1/2 t. vanilla
1  1/4 cups Crisco shortening
1/4 t. baking soda
1/2 cup milk
4  1/4 cups cake flour

Mix all ingredients at once in a large bowl.

Roll out desired thickness - cut and bake at 375 for 7-8 minutes or until bottoms are slightly brown. Do not over bake.  Cookies do not spread.

Paint on Icing:

(Color as desired)
2 cups powdered sugar
1 t. corn syrup
1/8 t. meringue powder

Add water until desired consistency.

BEST CHOCOLATE CAKE that I ever made ;)

BEST CHOCOLATE CAKE that I ever made ;)

From Rachel Brown

2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 t. baking powder
1 1/2 t. baking soda
1 t. salt
1 t. espresso powder
1 cup milk, or buttermilk, almond, or coconut milk
1/2 cup vegetable, canola, or melted coconut oil
2 large eggs
2 t. vanilla extract
1 cup boiling water

Preheat oven to 350 degrees.  Lightly grease and flour two 9" cake pans or spray with baking spray.

Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or use paddle attachment to combine.

Add milk, oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. 

Reduce speed and carefully add boiling water to the cake batter until well combined.

Pour cake batter evenly into the cake pans. Bake at 350 for 30-35 minutes, or until a toothpick inserted into the center of cake comes out clean.

Remove from the oven and allow to cool for 10 minutes. Then remove to a wire rack to cool completely before frosting.

Chocolate Buttercream Frosting

1 1/2 cups butter (3 sticks), softened
1 cup unsweetened cocoa
5 cups confectioner's sugar
1/2 cup milk
2 t. vanilla extract
1/2 t. espresso powder

Add cocoa to a large bowl. Whisk through to remove any lumps. Cream together butter and cocoa until well-combined.

Add sugar and milk to the mixture by adding 1 cup of sugar followed by a tablespoon of milk. Turn mixer on a high speed after each addition. Repeat until all sugar and milk have been added.

Add vanilla extract and espresso powder and combine well.

If frosting appears too dry, add more milk a little at a time until it reaches the right consistency.

If frosting appears too wet and doesn't hold its form, add more confectioner's sugar a little at a time until it reaches the right consistency.

CHOCOLATE FROSTING

CHOCOLATE FROSTING 

From Barbara Thompson

1 box powdered sugar
1/3 cup cocoa
1/2 cup melted butter
1/3 cup evaporated milk
1/2 t. vanilla

Combine powdered sugar and cocoa; add remaining ingredients and beat well.

Makes about 2 cups.

PEANUT BUTTER CAKE ICING

PEANUT BUTTER CAKE ICING

From Billie Reid

1/2 cup peanut butter
1/4 cup evaporated milk
3 cups powdered sugar

Mix together. Spread over cake.

CARAMEL FROSTING

CARAMEL FROSTING

From Billie Reid

1 cup brown sugar
1/4 cup water
2 stiff beaten egg whites


Cook sugar and water to soft ball stage, then gradually add to egg whites, beating constantly until mixture forms peaks.

KOOL AID CAKE ICING

KOOL AID CAKE ICING

From Billie Reid

1 cup powdered sugar
1 T. Kool-aid
1 T. butter

Cream sufficiently to give desired consistency for frosting.

Mix all together and spread over cake. No heating required.

THICK FUDGE FROSTING

THICK FUDGE FROSTING

From Billie Reid

2/3 cup sugar
1/3 cup cocoa
2 T. cornstarch
evaporated milk
1/3 cup water
1 T. butter
1/2 t. vanilla

Mix together sugar, cocoa, cornstarch, milk and water in a small saucepan.  

Cook on medium flame about 5 minutes, stirring constantly until mixture becomes thick and creamy.  Remove from flame and stir in butter and vanilla.

Cool.   Spread frosting on cake.

Yield:  enough frosting to cover top and sides of a 10" tube cake.

CHOCOLATE GLAZE

CHOCOLATE GLAZE

From Billie Reid

2 squares unsweetened chocolate
1/4 cup butter
3 T. milk
2 cups sifted confectioners' sugar
1/8 t. salt
1/2 t. vanilla

Melt chocolate; blend in butter and milk. Remove from heat.

Add remaining ingredients; blend until smooth.

If necessary, thin with additional milk.

Spread on top of 10-inch tube cake, allowing glaze to drip down the sides.

CREAM CHEESE FROSTING

CREAM CHEESE FROSTING

From Billie Reid

9 oz. cream cheese
1 stick butter
1 1/2 box sifted confectioners' sugar
1 t. vanilla
1 cup nuts, chopped

Soften cream cheese and butter.  

Mix all ingredients together.

NO-COOK MARSHMALLOW ICING 1964

Mom with Ruth Meadock 

NO-COOK MARSHMALLOW ICING 1964

From Billie Reid

1/4 t. salt
2 egg whites
1  1/4 t. vanilla
1/4 cup sugar
3/4 cup corn syrup

Add salt to egg whites; beat until mixture forms soft peaks.

Gradually add sugar, beating until smooth and glossy.

Slowly add syrup, beating thoroughly after each addition until firmly peaked.

Fold in vanilla.

Add color, if desired.

Beat with rotary or electric mixer.

FLUFF FILLING OR TOPPING 1964

FLUFF FILLING OR TOPPING 1964

From Billie Reid

2 T. unflavored gelatin
1 cup marshmallow creme
2 T. cold water

Soften gelatin in cold water in top of double boiler; dissolve over hot water.

Add slowly, immediately, to marshmallow creme, stirring constantly.  

Let stand at room temperature until mixture thickens enough to hold its shape; stir occasionally.

Quickly spread between cake layers or on top of cake.

Let stand until set firmly.

Yield:  filling for two 8-inch layers.

COLONIAL BUTTERSCOTCH FUDGE FROSTING 1964

COLONIAL BUTTERSCOTCH FUDGE FROSTING 1964

From Billie Reid

Combine in saucepan:

2 cups firmly packed light brown sugar
1/2 cup butter

Cook over low heat, stirring constantly, until mixture darkens slightly - about 5 minutes.

Remove from heat.

Add:
1  1/4 cups granulated sugar
3/4 cup milk
1/2 cup water

Boil without stirring until small amount of mixture forms soft ball stage (232 degrees).

Remove from heat and cool to lukewarm.

Beat until it is of spreading consistency.

PEANUT BUTTER FROSTING 1964

PEANUT BUTTER FROSTING 1964

From Billie Reid

1 lb. confectioner's sugar
2/3 cup evaporated milk
pinch of salt
1/2 cup butter, softened
1  1/3 cup peanut butter (12-oz. jar)

Place sugar in large bowl of electric mixer.

Add remaining ingredients and beat slowly until sugar is well blended.

Increase mixer speed and continue whipping until frosting is creamy.

Makes enough to fill and frost two 9-inch layers.

NO-COOK CHOCOLATE FROSTING 1964

NO-COOK CHOCOLATE FROSTING 1964

From Billie Reid

1 cup marshmallow creme
2 squares baking chocolate
1/2 t. vanilla
3 T. water
1 lb. confectioner's sugar
2 T. butter

Combine melted chocolate and marshmallow creme.

Add water and vanilla.

Stir in sugar, one half cup at a time.

Blend in soft butter.

Yield:  Frosting of 8" layer cake.

SEVEN-MINUTE FROSTING 1964

SEVEN-MINUTE FROSTING 1964

From Billie Reid

2 egg whites
1 cup sugar
1/4 t. cream of tartar
1/8 t. salt
1/4 cup water
1 cup marshmallow creme
1 t. vanilla

Combine all ingredients except vanilla in top of double boiler.

Place over boiling water; beat with rotary beater until mixture holds soft peaks.

Remove top of double boiler from lower part; beat until mixture holds stiff peaks.

Beat in vanilla.

Yield:  frosting for two 8" or 9" cake layers.

MILK CHOCOLATE FROSTING 1964

MILK CHOCOLATE FROSTING 1964

From Billie Reid

Melt together:

1/2 cup cocoa

1/3 cup shortening

Add, mixing well:

3 cups sifted confectioner's sugar

1/2 cup scalded milk

1 t. vanilla

Blend well.  Place pan in ice water and beat until icing is thick enough to spread.

CHOCOLATE FLUFF FROSTING 1964

CHOCOLATE FLUFF FROSTING 1964

From Billie Reid

1/2 cup sugar
3 T. cornstarch
1/4 t. salt
3 squares unsweetened chocolate
3/4 cup boiling water
1  1/2 t. vanilla
2 cups marshmallow creme
2 T. butter

Sift together first three ingredients.

Combine chocolate and water in saucepan; stir over low heat until chocolate is melted.

Add dry ingredients and boil, stirring constantly, until mixture is thick.

Remove from heat. 

Blend in vanilla, marshmallow creme and butter.

Stir while mixture cools.

Use while frosting is warm.

Yield:  frosting for two 8" or 9" cake layers.

CHOCOLATE CREAM CAKE AND FILLING 1964

CHOCOLATE CREAM CAKE FILLING 1964  AND  CREAM CAKE FILLING 1964

From Billie Reid

1/4 cup sugar
1  1/2 T. cornstarch
1/4 t. salt
1 cup milk
1 egg, well beaten
1 t. vanilla

Mix sugar, cornstarch, and salt in top of double boiler.  

Slowly stir in milk.  

Cook and stir over boiling water until mixture thickens.

Stir a small amount into beaten egg - then, at once blend this back into the rest of the hot mixture.

Cook and stir 2 minutes more over hot water.

Remove from heat.

Stir in vanilla.

Chill.

Beat creamy smooth.

Spread between cake layers.

Fills a 9" layer cake generously.


CHOCOLATE CREAM CAKE FILLING

Reduce cornstarch to 1 T. and mix 2 1/2 T. cocoa with the sugar and cornstarch mixture.


FOR EXTRA RICH FILLING:

Fold 1/2 cup whipped cream into either of the above recipes after beating smooth.