Best of 2023

 Best of 2023---Before January 2024 ends!!!

Buttermilk Brownies

2 c. flour

2 c. sugar

1/2 c. butter

1/2 c. shortening

1 c. water

1/4 c. cocoa

1/2 c. buttermilk or 1/2 c. milk with 2 t. vinegar or lemon juice (Let sit 5 minutes) 

2 eggs

1 t. baking soda

1 t. vanilla

In mixing bowl combine the flour and sugar and set aside.

Combine in a saucepan, butter, shortening, water and cocoa.  Stir and heat to boiling.  Pour over the dry flour and sugar mixture and stir.  Add the buttermilk, eggs, baking soda and vanilla.  Stir or beat well.  

Pour into a greased cookie sheet (18x11inches).  Bake at 400 for 15 to 18 minutes.  

Frost with Chocolate Frosting while slightly warm. 

Easy Chocolate Frosting

6 T. butter

1/2 c. chocolate chips

1/4 c. milk

2 c. powdered sugar

Combine butter, chocolate chips and milk in a bowl. Microwave for 40 to 60 seconds. Beat in powdered sugar.  Spread frosting over warm brownies. Let cool to set.

I used to have a great stroganoff recipe that hasn't resurfaced since our fire.  I wanted an Instant Pot version so I tried to remember what was in my old favorite recipe and came up with this.....

Instant Pot Beef Stroganoff

1/2 c. water

1 lb. hamburger

1 c. diced onion

2 t. granulated garlic or 2 minced garlic cloves

2 t. season salt

1/2 t. pepper

10.5 oz. cream of mushroom soup

4 to 6 c. beef broth or water

1 T. worchestershire sauce

1 T. beef bouillon

1 T. parsley flakes

6 to 8 c. egg noodles

1 1/2 to 2 c. sour cream 

Press Saute and add 1/2 c. water and hamburger and cooked until browned.  

Add onion, garlic and seasonings and saute a few minutes more.  

Add soup, broth, worchestershire sauce, bouillon, parsley and noodles.  Make sure all the noodles are covered with liquid, if they aren't add some more.  

Press cancel to turn off Saute and then press manual and set for 4 minutes.  Do a quick release.  Stir in the sour cream and serve.  If it is too liquidy, return to saute for a few minutes until it thickens up. 

I combined a few recipes and came up with this recipe at Brody's request.  

Oreo Pizza

Cookie layer

1/2 c. butter, softened

1/2 c. brown sugar

1/4 c. sugar

2 eggs

1 t. vanilla

1 1/4 c. flour

1/2 t. baking soda

1/2 t. salt

1 c. mini semi-sweet chocolate chips

Beat together butter, brown sugar and sugar.  

Beat in eggs and vanilla.

Beat in the dry ingredients.  

Stir in the chocolate chips.

Press onto a sprayed pizza pan.  Bake at 350 for 10 to 12  minutes.  Cool.

Cream Cheese Frosting 

1/4 c. butter, softened

4 oz. cream cheese, softened

1 to 2 c. powdered sugar

2 T. water 

1 t. vanilla

1/4 t. salt

12 to 15 Oreo Cookies, crushed

Beat together all the ingredients except the crushed cookies.  Add more water or powdered sugar as needed for desired consistency.  Spread over cooled cookie layer.  Sprinkle with crushed Oreo Cookies.  Add a few broken pieces of Oreo Cookies if desired for contrast.  

Kara's Texas Sheet Cake

Kara asked me to make this for her birthday.  This recipe came from Justin's Grandpa, Willie Joe  Thompson.  It is an old recipe and a Hugo family favorite.  Then I realized.....it is the same recipe I got from my roommate at college...and Connie got the same recipe from her sister when she lived in Georgia......the best Texas Sheet Cake recipe ever.  

Kara's Texas Sheet Cake  (the Thompson family calls it, Willie Joe's Chocolate Cake)  
Sift together and set aside.
2 c. sugar

2 c. flour

1 t. baking soda

Bring to boil in saucepan and then add to dry ingredients.

1 c. water

1 cube margarine

1/2 c. cooking oil

4 T. cocoa

Mix and add to Chocolate batter.

1/2 c. buttermilk

2 eggs slightly beaten

1 t. vanilla

Pour into greased and floured oblong pan.  (I used a sprayed cookie sheet)

Bake 20 minutes at 400 degree oven.

When cake is about done mix icing.

Melt and bring to boil in saucepan. 

1 cube margarine

4 T. cocoa

6 T. milk

Add to 1 box of powdered sugar (about 4 1/2 c.)

Add..

1 t. vanilla

1/4 c. chopped nuts (if desired)

Mix well and pour over cake.  Cool cake 5 minutes before icing.  

Chocolate Ganache/Glaze

Bundt cakes are one of my favorite things to make.  It has taken me a while to come up with an actual recipe for the glaze that I like.  Here it is.....

Ganache/Glaze

1/2 c. heavy whipping cream

1 c. semi sweet chocolate chips/morsels

2 to 3 c. powdered sugar

Place heavy whipping cream in a large microwave safe bowl and heat for about 2 minutes. You want the cream to be just boiling.

Pour the chocolate chips into cream... it may rise up and bubble and this is ok.

Let sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute.  Then beat in the powdered sugar until desired consistency.  

Pour/drizzle over cooled cake and top with chopped heath bar or coconut or chocolate chips or whatever you like.  Serve.

White Fluffy Frosting

 Gary & Kristen came to visit last week and it was Gary's birthday so I made him a cake.  His favorite chocolate cake with White Fluffy Frosting.  Tyler usually makes it for him....so this is his frosting recipe.  It was really good!

White Fluffy Frosting

1 c. sugar

1/3 c. water

1/4 t. cream of tartar

1/8t. salt

2 egg whites, unbeaten

1 t. vanilla

Combine sugar, water, cream of tartar and salt in saucepan.  Bring to boil to dissolve the sugar.

Slowly add sugar syrup to unbeaten egg whites in mixing bowl, beating at high speed until stiff peaks form (about 7 minutes).

Beat in vanilla.  Frost cake.  

Lazy Daisy Cake

Yesterday I helped with a funeral luncheon.  My friend, Alison brought this cake.  I couldn't stop eating it.  My Grandma Whiteley used to make this cake.  I haven't had it since I was a teen.  So glad to have this VINTAGE recipe again.

Lazy Daisy Cake
4 eggs
2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup butter, cubed
FROSTING:
1-1/2 cups packed brown sugar
3/4 cup butter, melted
1/2 cup half-and-half cream or milk or evaporated milk
2 cups sweetened shredded coconut or 1 c. coconut & 1 c. chopped pecans

In a large bowl, beat the eggs, sugar and vanilla until thick and pale yellow, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture and beat just until combined. In a saucepan, bring milk and butter to a boil, stirring constantly. Add to batter and beat until combined.
Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Combine frosting ingredients; spread over warm cake. Broil 4 inches from heat until lightly browned, about 3-4 minutes.

Nutrition Facts
1 piece: 343 calories, 15g fat (10g saturated fat), 72mg cholesterol, 244mg sodium, 51g carbohydrate (40g sugars, 1g fiber), 4g protein.
Originally published as Lazy Daisy Cake in Taste of Home October/November 1995
But it originally came out in the early to mid 1900s.

Here is a little bit of interesting history that I found on this recipe.
The Lazy Daisy rose in popularity again in the 1950’s during a whirlwind spree of potluck and church event cakes. The  1954 “Improvement Era” journal, Volume 57 (october edition), describes a quick and easy technique that is simple with results that are: “sure and delightful, (texture is superb) which makes it ideal for the busy homemaker who likes to hear compliments from family and friends.”

The earliest version came out in 1911 and was called the Lazy Dazy Cake.
It was the rage in the 1930's and was published in a 1936 University of California "Extension Bulletin".

A date with your family.....a 1950's video can be found here.
https://bakethiscake.com/2014/07/31/lazy-daisy-cake/

Speedy Donuts....little batch & big batch....all the toppings

My all time favorite doughnut recipe......came from Margaret Vickery years ago.  

Speedy Donuts   (Makes 2 to 3 dozen)                                                        

½ c. warm water, but not too warm

2 T. yeast + a pinch of sugar

1 c. scalded milk

½ c. shortening

2 eggs

¼ c. sugar

2 t. salt

4 ½  to 5 ½ heaping c. flour (I prefer BREAD flour) 

Oil for frying

 In a 1 cup measure place warm water, yeast & sugar.  Stir & set aside to allow the yeast to work.

Scald the milk in a small saucepan over medium heat until the milk starts to bubble around the outer edge of the pan & a skin starts to from (do not boil).  Remove from heat and add the shortening and stir until melted.  Set aside.

Place in Mixing bowl:  eggs, sugar, salt & 4 ½ c. flour.  Pour yeast mixture over & mix slightly.  Then add the scalded milk mixture.  Beat well until dough is smooth & elastic.  Add more flour ONLY if very sticky. 

Let dough rise about 30 minutes.  Spray counter & roll out dough about ½ to ¾ inch thick and cut with doughnut cutter and place on cookie sheet.  Allow to rise again (can place in warm oven to speed this up = heat to 170 degrees and turn oven OFF).

Preheat oil in electric frying pan to 375.  Fry doughnuts until golden brown on each side.  Place on paper towels on cooling rack to cool.  Glaze while warm but not hot. 

Glaze (enough for 2 batches) X 2

2 lbs. powdered sugar

¾ c. water

1 T. vanilla

¼ t. salt

Stir together.  Add more water or powdered sugar as needed for desired consistency.  Brush glaze on with a pastry brush on both sides.  This is the messy part!!  Place on cooling rack with waxed paper underneath it until glaze is set.  Serve! 

Note:  Donuts are best the day they are made!!  However, leftovers can be reheated in the microwave for about 8 to 10 seconds. 

Speedy Donuts x 4......in the BIG mixer

Place in 8 c. measure:

2 c. warm water

1/2 c. yeast

1 T. sugar

Stir & let sit.

In another 8 c. measure:

4 c. milk, scalded in the microwave (on high  stirring 2 or 3 times until milk reaches 185 to 195 degrees)

I did 3:33 x 2 + 1 minute

After milk is scalded stir in:

2 c. Crisco Shortening

Stir until melted & set aside.

Place in mixer bowl:

10 eggs

1 c. sugar

2 T. + 2 t. salt

16 to 18 c. bread flour (start with 16 c. and add more as needed)  

Pour in the yeast mixture and mix slightly, using the DOUGH HOOK.

Add the scalded milk mixture and beat well, until dough is smooth & elastic.  Add more flour only if needed.

Let rise about 30 minutes.

Roll dough out to 1/2" thickness.  Cut into doughnut shape & place on a sprayed cookie sheet.  Allow to rise again.  A warm oven can be used to speed up this process.

Fry in 375 degree oil on both sides.  Drain on paper towel lined cookie sheet.  Glaze while slightly warm.

GLAZE  (enough for a X 4 batch of dough)

3 lb. powdered sugar

1 c. water

2 T. vanilla

1/2 t. salt

Stir well.  Add more powdered sugar OR water until desire consistency is achieved.

Maple Glaze   or X 4

1/4 cup butter   1 c.

1/2 cup brown sugar   2 c.

3 TBSP milk      ¾ c.

1 TBSP corn syrup    ¼ c.

2 tsp maple extract  2 ½ T.

2 cups powdered sugar   8 c. 

In a small or large saucepan, combine butter and brown sugar. Whisk in milk and heat for about 5 minutes on medium heat, stirring often, until butter is melted and sugar is dissolved.

Remove from heat and add in corn syrup and maple extract. Add in powdered sugar 1/2 cup at a time, whisking until smooth between additions.

Add 1-2 tsp more milk if necessary. Glaze will begin to harden if you leave it sitting- which is what you want! Once all powdered sugar is added, keep maple glaze warm on the stove, whisking occasionally.

Chocolate frosting   or X 3

1/3 c. butter   1 c. 

4 oz. milk chocolate or semi-sweet chocolate chips    12 oz. 

2 c. powdered sugar    6 c.

1 1/2 t. vanilla   1 ½ T. 

4-6 T. hot water    1 c. (more as needed)  

Heat butter and chocolate over low heat until chocolate is melted. Remove from heat.

Stir in powdered sugar and vanilla until smooth.

Stir in water 1 tablespoon at a time, until desired consistency.

for mutual donut bar.....I made a X2 batch of glaze  and a X4 batch of Maple & X3 batch of Chocolate....a variety of sprinkles......had plenty of everything.

Whipped Cream Frostings

Whipped Cream Frosting
2 cups (1 pint) Heavy Whipping Cream
1 Small Box (3.3 oz.) White Chocolate Instant Pudding Mix
1/3 cup of Powdered Sugar
Place mixer bowl in freezer for about 1 hour.  Add the whipping cream to cold mixer bowl.
Whip using a mixer for a few minutes until peaks form.
Alternate adding the pudding mix and the powdered sugar and continue mixing.
Watch carefully as it may set up fast.  Add more milk or powdered sugar as needed for desired consistency.

Whipped Cream Cream Cheese Frosting
16 oz. cream cheese, room temperature
1 1/2 c. powdered sugar
1 t. vanilla extract
1 c. heavy whipping cream
Beat the cheese, sugar and vanilla until smooth and fluffy. In a separate bowl, beat the heavy cream to stiff peaks, then add the whipped cream into the cheese mixture and briefly beat just to combine. Do not over beat.

Jello Frosting

Jello Frosting
3 oz. Jello any flavor (NOT sugar free)
2/3 c. sugar
1 t. vanilla
1 egg white
Place above ingredients in a stand mixer with whip attachment.  Turn mixer on high adding 1/2 cup of BOILING water. Beat 5-7 minutes and enjoy!
Makes a great flavored whip cream type frosting.  Great on cupcakes, cookies, cakes and even makes a great jello topping. 

Chocolate Brownie Bundt Cake

Chocolate Brownie Bundt Cake
1 box chocolate cake mix
1 box fudge brownie mix
4 eggs
1 1/4 cups water
1 cup oil
Ganache
1 c. heavy whipping cream
2 c. semi sweet chocolate morsels

Combine first five ingredients in a large bowl and whisk for 2 minutes or until lumps are mostly gone.
Pour batter into a sprayed bundt pan and bake at 350 for 50-55 minutes.
When done baking, remove cake and allow to cool in pan for up to five minutes. Carefully turn cake out onto a cooling rack and cool for 30 minutes more.
Then make Ganache. 
Place heavy whipping cream in a large microwave safe bowl and heat for about 2 to 3 minutes. You want the cream to be just boiling.
Carefully pour chocolate morsels into cream... it may rise up and bubble and this is ok.
Let sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute.
Pour over cooled cake and serve.

Soda Pop Bundt Cake

Soda Pop Bundt Cake

1 1/2 c. butter, room temperature
3 c. sugar
5 large eggs, room temperature
3 cups  flour
2 T. Lemon Extract
3/4 c.7-up or Sprite

 Icing
4 T. butter, room temperature
3 c. powdered sugar
1 t. Lemon Extract
2 to 4 T. milk

Cake:  Cream together sugar and butter until fluffy and light.
With the mixer on low, add eggs one at a time and mix well.
Mix in lemon extract and soda and then slowly add in flour and mix until fully incorporated.  Pour batter into a sprayed bundt pan.
Bake at 350°F for one hour and fifteen minutes or until inserted toothpick is removed with very few crumbs.

Icing:   Beat butter until light & creamy.  Add powdered sugar and extract & mix well. Thin with milk as needed.

Chocolate Brownie Bundt Cake

Chocolate Brownie Bundt Cake
1 box chocolate cake mix
1 box fudge brownie mix
4 eggs
1 1/4 c. water
1 c. oil
Ganache/Glaze
1/2 c. heavy whipping cream
1 c. semi sweet chocolate chips/morsels
2 to 3 c. powdered sugar

Combine first five ingredients in a large bowl and whisk for 2 minutes or until lumps are mostly gone.
Pour batter into sprayed bundt pan and bake at 350 for 50-55 minutes.
When done baking, remove cake and allow to cool in pan for up to five minutes. Carefully turn cake out onto a cooling rack and cool for 30 minutes more.
Ganache
Place heavy whipping cream in a large microwave safe bowl and heat for about 2 minutes. You want the cream to be just boiling.
Pour the chocolate chips into cream... it may rise up and bubble and this is ok.
Let sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute.  Then beat in the powdered sugar until desired consistency.  
Pour over cooled cake and serve.

Frosted Banana Cookies

Over the weekend Katie recommended that we have dinner at the Orchard House in Marsing.  She said, "they have the best banana cookies ever".  Well they didn't have any this day.  So I decided to make some today because they sounded so good.  So I googled and found this recipe from Land O Lakes.

Frosted Banana Cookies
3/4 cup Land O Lakes® Butter, softened
3/4 cup firmly packed brown sugar
2 medium (1 cup)ripe bananas, mashed
1 large Land O Lakes® Egg
2 teaspoons freshly grated orange zest
1/2 teaspoon vanilla
2 cups all-purpose flour (ADD MORE)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Frosting
2 tablespoons Land O Lakes® Butter
3 tablespoons firmly packed brown sugar
2 tablespoons Land O Lakes® Half & Half
1 1/4 cups powdered sugar
1/2 teaspoon vanilla
Grated orange zest, if desired
Heat oven to 350°F.
Combine 3/4 cup butter and 3/4 cup brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy.
Add bananas, egg, orange zest and 1/2 teaspoon vanilla; continue beating until well mixed. Add flour, baking powder, baking soda and salt; beat at low speed until well mixed.
Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 8-10 minutes or until edges are lightly browned. Cool completely.
Melt 2 tablespoons butter in 1-quart saucepan over medium heat. Add 3 tablespoons brown sugar and half & half. Continue cooking, stirring occasionally, until mixture comes to a boil. Remove from heat. Add powdered sugar and 1/2 teaspoon vanilla; beat until well mixed; cool slightly.
Frost cooled cookies. Garnish with grated orange zest, if desired. Let stand until frosting is set.

**I used lemon zest instead of orange, because that is what I had.
I added 1/4 c. more flour and I should have added more!!

Cake Decorating 101........the Basics

This is taken from an old handout that my Mom, Evelyn Atkinson used when she taught cake decorating.  I revised it a bit when I started teaching.  It is probably due for another revision as there are more resources and gadgets available.  And.....smooth frosting is no longer required when cake decorating these days.  Rough frosting is now part of the decoration and the decorative touches are very simple.  You decide what your style is!!!

Baking your cake......
When using a cake mix I prefer to use Betty Crocker brand.  Mix the cake as directed on the box.  Or you can try this.....Change the oil to melted butter and double the amount.  Change the water to milk.  Add one additional egg than it calls for.  This will make a much taller & richer tasting cake.  It will also take longer to bake than the box says.  Or if you have a favorite cake recipe,  use it!
Prepare the pans by either spraying or brushing with Crisco.  Then cut a piece of waxed paper to fit the bottom of the pan and place in greased pan.  Then, I lightly spray the waxed paper too.  Fill your pans (no more than 2/3 full)  with the batter and bake.  Start by setting the timer about 5 minutes less than the time recommended on the box.  You do not want to OVERBAKE.  As soon as a toothpick inserted into the center of the cakes comes out clean it is done.
Allow the cake to cool for about 10 minutes and then remove from pan.  Run a spatula around the edge of the pan and then turn the cake out onto a cooling rack.  Gently lift the waxed paper and leave it on the top of the cake.  When completely cooled place in freezer.  A frozen cake is much easier to frost and it will be super moist.

Decorator's Icing 
(You may want to double this if you are doing a lot of decorating, sometimes I even triple it)
Place in mixing bowl in the following order:
1/2 c. CRISCO shortening (Yes, I only use CRISCO)
1 lb. powedered sugar
1/2 t. salt
1 t. flavoring (vanilla or lemon or butter or whatever you like)
1/3 c. milk
Beat well.  Add more milk or powdered sugar as needed to reach desired consistency.  Icing should be stiffer for decorating than for icing the cake.  Roses and flowers need the stiffest icing.  This recipe is great for cookies, cakes, and all types of decorating.  For flowers and roses you can make them ahead and allow them to harden.  Then simply place them on your cake and add leaves.

The secret to a nicely decorated cake begins with a smooth surface.  Your background icing needs to be smooth and even, with no cake showing through. To achieve this smooth look apply plenty of icing to cover the cake and then dip your spatula in hot water and finish smoothing the icing.

Decorate in the following order:
1) bottom border
2) top border
3) side border (if any)
4 special finishes (flowers, leaves, figures, and writing)  For writing you may want to make a line to trace over with a toothpick.  It is easier to smooth over a line than it is to try to take off icing if you mess up or run out of room.

Basic Tools:
2 featherweight bags (I prefer WILTON bags)
2 couplers
#9 flower nail
Tips:  #3, #5, #10 round tips for dots and writing
#14, #18, #21 star tips used for borders, stars, shells, rosettes, zigzag borders, etc.
#67, #352 for leaves
#102, #103 for roses, bows & various flower petals
#34, #224 used for drop flowers
LARGE tip:  4B, 2D, 127  used for big decorations
Spatulas:  11" large and 8" small
Paste colors:  red, yellow, blue, green & whatever else you like
Turntable
Walmart is a good place to start.  They should have most of this.  Michael's and Hobby Lobby also carry cake decorating supplies.

REMEMBER:  Lots of PRACTICE AND CREATIVITY is the key to being a successful decorator.  It doesn't take a lot of different tools to make different designs.  Different techniques will make different designs with lots of PRACTICE.  Have Fun!!  Make a decorated cake as a centerpiece for your next special event!  You'll be glad you did!


** If you are a chocolate lover.....here is my Favorite Chocolate Frosting.  It works nicely for decorating too.

CHOCOLATE FROSTING
2 c. (12 ounces) semisweet chocolate chips
1/2 c. butter, cubed
1 c. (8 ounces) sour cream
4-1/2 to 6 c. confectioners' sugar
1/4 t. salt
1/2 t. vanilla

Place butter and chocolate chips in small glass bowl, microwave at 60% power, stirring every 45 seconds until smooth and melted. Transfer to mixer bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar , add salt & vanilla and beat until smooth.  Spread between layers and over top and sides of cake.
**Thin with water or milk to make a great glaze.  I keep this in the fridge all the time, it is great on anything that needs a chocolate finish.

Carrot Cake

Carrot Cake
#1
1¼ c. unsweetened applesauce (or oil)
2 c. sugar
3 eggs, room temperature
#2
2 c. all-purpose flour
1 t. baking soda
1½ t. baking powder
½ t. salt
1 t. cinnamon
#3
2 c. grated carrots
1 c. shredded sweetened coconut
1 c. chopped nuts (optional)
1 t. vanilla
1 c. crushed pineapple (not drained!) {use the pineapple in JUICE not syrup}
Cream Cheese Frosting:
1 c. butter (softened)
16 oz. cream cheese (softened)  Coupons
2 t. vanilla
2 lbs. powdered sugar
top with toasted pecans or coconut if desired
Preheat oven to 350 degrees.
Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
Pour into a lightly greased and waxed paper lined 9 x 13 , two 9-inch pans or three 8-inch pans.
Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You're looking for an inserted toothpick to come out clean.
Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.
For the frosting:
Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth.
Invert the cake onto a cake plate or stand.
Spread top of cake with frosting.
Gently place the second cake on top and continue frosting. Repeat with the third cake if you made three. Frost completely and decorate as desired.
Best when refrigerated for an hour before serving.

Speedy Donuts

Tonight the Beehive Class came over to learn how to make donuts.  Years ago when I was in Young Women's  Margaret Vickery taught me how to make these donuts.  I have been making them every since.  Definitely one of my all time favorite recipes!!  We had a good time, ate a lot of donuts and the girls took them home to their families too!!  They are making recipe books so I made this handout for them to put in their books.

Speedy Donuts   (Makes 2 to 3 dozen)                                                      

½ c. warm water, but not too warm
2 T. yeast + a pinch of sugar
1 c. scalded milk
½ c. shortening
2 eggs
¼ c. sugar
2 t. salt
4 ½  to 5 ½ heaping c. flour (I prefer BREAD flour)
Oil for frying

In a 1 cup measure place warm water, yeast & sugar.  Stir & set aside to allow the yeast to work.
Scald the milk in a small saucepan over medium heat until the milk starts to bubble around the outer edge of the pan & a skin starts to from (do not boil).  Remove from heat and add the shortening and stir until melted.  Set aside.
Place in Mixing bowl:  eggs, sugar, salt & 4 ½ c. flour.  Pour yeast mixture over & mix slightly.  Then add the scalded milk mixture.  Beat well until dough is smooth & elastic.  Add more flour ONLY if very sticky.
Let dough rise about 30 minutes.  Spray counter & roll out dough about ½ to ¾ inch thick and cut with doughnut cutter and place on cookie sheet.  Allow to rise again (can place in warm oven to speed this up = heat to 170 degrees and turn oven OFF).
Preheat oil in electric frying pan to 375.  Fry doughnuts until golden brown on each side.  Place on paper towels on cooling rack to cool.  Glaze while warm but not hot.

Glaze (enough for 2 batches)

2 lbs. powdered sugar
¾ c. water
1 T. vanilla
¼ t. salt

Stir together.  Add more water or powdered sugar as needed for desired consistency.  Brush glaze on with a pastry brush on both sides.  This is the messy part!!  Place on cooling rack with waxed paper underneath it until glaze is set.  Serve!
Note:  Donuts are best the day they are made!!  However, leftovers can be reheated in the microwave for about 8 to 10 seconds.

Easy 15 minute Maple Bars

1 8-count can refrigerated Grand Homestyle Buttermilk biscuit dough
2 c. canola oil, for frying
1/4 c. butter
1/2 cup brown sugar
3 T. milk
1 T. corn syrup
2 t. maple extract
2 c. powdered sugar

Pour 2 cups of canola oil into an electric fry pan & heat to 375.
Open the biscuit dough and separate. Gently stretch the biscuits into an oblong shape, as opposed to the round shape they come in.
In a small saucepan, combine butter and brown sugar. Whisk in milk and heat for about 5 minutes on medium heat, stirring often, until butter is melted and sugar is dissolved.
Remove from heat and add in corn syrup and maple extract. Add in powdered sugar 1/2 cup at a time, whisking until smooth between additions. Add 1-2 tsp more milk if necessary. Glaze will begin to harden if you leave it sitting- which is what you want! Once all powdered sugar is added, keep maple glaze warm on the stove, whisking occasionally.
Once oil is ready, drop bars in 2 at a time. Let cook for about 1 minute, then turn and cook an additional 1 minute on the other side. This process of cooking the doughnuts goes very fast, so have a paper towel covered plate ready to set the bars on when cooked. Bars should be a nice golden brown. Frost with maple frosting.

Note:  this maple frosting can also be used to frost the Speedy Donuts!!

Heavenly Angel Food Cake

Heavenly Angel Food Cake
2 1/2 cups sugar
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 1/2 cups egg whites
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
Lemon-Cream Cheese Frosting (See Below)

GARNISHES:
Gumdrop Rose Petals
Fresh mint leaves

1. Preheat oven to 375°. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides of pan. (Do not grease pan or foil.) Sift together first 3 ingredients.

2. Beat egg whites and cream of tartar at high speed with a heavy-duty stand mixer until stiff peaks form. Gradually fold in sugar mixture, 1/3 cup at a time, folding just until blended after each addition. Fold in vanilla and lemon juice. Spoon batter into prepared pan. (Pan will be very full. The batter will reach almost to the top of the pan.)

3. Bake at 375° on an oven rack one-third up from bottom of oven 30 to 35 minutes or until a wooden pick inserted in center of cake comes out clean. Invert cake onto a lightly greased wire rack; let cool, with pan over cake, 1 hour or until completely cool. Remove pan; peel foil off cake. Transfer cake to a serving platter. Spread Lemon-Cream Cheese Frosting evenly over top of cake. Garnish, if desired.

Note: You may also bake this in an ungreased angel food cake pan for 30 to 35 minutes or in 3 ungreased (9-inch) round pans for 15 to 18 minutes or until a wooden pick inserted in center comes out clean.
Linda Nesloney, Rhome, Texas, Southern Living
APRIL 2008

Lemon-Cream Cheese Frosting
1 1/2 (8-oz.) packages cream cheese, softened
1/4 cup butter, softened
1/4 cup fresh lemon juice
1 (16-oz.) package powdered sugar
2 teaspoons lemon zest
Beat cream cheese and butter at medium speed with an electric mixer until creamy; add lemon juice, beating just until blended. Gradually add powdered sugar, beating at low speed until blended; stir in lemon zest.

Karla's 2016 Favorite Recipes!!

I can't believe 2016 is ending!!  The year has sped by so fast...  I usually wait to compile this until the New Year.  But decided I would make it my Christmas Gift this year!!  Hope you enjoy a taste of our favorites this year!!  

At Thanksgiving time I wanted a Thanksgiving Snack for munching, so I set out to create one.  I love my go to snack of microwave popcorn drizzled with melted almond bark so that became my basic recipe. I added bugles to look like cornucopias, I added pretzels for a color contrast and fall colored candies.   This is what I came up with....and everyone loved it.  I think it will be made very often...not just for Thanksgiving.  It is addicting & easy & everyone loves it!!!  My newest and this year's BEST!!! 

Thanksgiving/Holiday Popcorn Mix

2 bags microwave popcorn, popped 

about 3 c. Bugles (just dump some in)

about 2 c. pretzels (just dump some in)  

1 c. Reese's pieces candy

4 or 5 squares melted almond bark (I prefer 4)  

Mix together in large metal bowl: popcorn, Bugles, and pretzels .

Melt almond bark in microwave at 50% power, stirring every 60 seconds until melted.  Drizzle over the popcorn mixture and stir well. Stir in the candy.  That's it!!

I had planned to add candy corn too but I forgot.  Maybe next time?

For Christmas I used Corn Chex Cereal instead of the Bugles and M&Ms instead of Reese's pieces.  I took this to our Garden Club Party and every crumb was gone.  It would be great for any holiday and can be changed according to your likes....I am changing the name to Holiday Popcorn Mix.  

Chicken Tortellini Soup in a Crock Pot - I used my instant pot so I could brown the chicken before adding the other ingredients. 
1½ pounds boneless chicken breast (I used thighs, cubed and browned in a little oil, before adding other ingredients - or just add whole chicken pieces and remove and shred or cube after it has cooked)
2 c. carrots, peeled and diced
3 stalks celery, diced
1 medium onion, diced
3 cloves garlic, minced
6 cups chicken broth
1 c. water
2 T. chicken bouillon
1 t. Italian seasoning
1 T. dried parsley
1 t. season salt
1/4 t. pepper
2 c. cheese tortellini

Add all of the ingredients except for the tortellini to a crock pot or instant pot.
Cook on low for 6 hours or high for 4 hours.
Stir in the tortellini and cook for about 20 minutes, until they are cooked all the way through.
Note:  if you are in a hurry & want to cook this using the pressure cooker of the Instant pot - add everything except the tortellini and set on high for 10 minutes.  Meanwhile cook the tortellini on the stove top and add to soup at serving time. .  OR at the end add tortellini to the instant pot and cook at high pressure for 4 more minutes. 

Cucumber Tomato Salad
For the salad:
Approximately 3 cups peeled & sliced cucumbers
3 cups of Juliet & Sun Sugar tomatoes or whatever you have
1/3 c. chopped red onion
1/4 c. chopped fresh basil (I used sweet basil and lime basil)
For the dressing:
1/4 c. extra virgin olive oil
3/4 c. apple cider vinegar
1/2 T. red wine vinegar
1/2 t. dill weed
1 t. sugar
1/2 t. salt 
1/4 t. pepper

Place salad ingredients in large bowl and toss.
Mix dressing ingredients in small bowl; stir to combine well.  Drizzle with the dressing at serving time.

TOMATO BASIL BREAD
1/2 c. warm milk - microwave 30 seconds
1/2 c. pureed ripe tomatoes (blend in blender with the garlic & herbs)
2 T. fresh basil, minced
1 T. fresh chives, minced
2 cloves garlic, minced
1 t. fresh oregano, minced
1 egg
2 T. oil
1/2 t. salt

1 T. sugar
3 c. slightly rounded, bread flour
1 T. yeast

GARLIC CHIVE SPREAD
1/2 c. butter, softened
1 T. fresh chives, minced
1 garlic clove, minced
Place bread ingredients in bread machine pan in order listed.   Check dough after 5 minutes of mixing, add 1 to 2 T. water or flour if needed.  Bake in bread machine or remove dough, form into 2 artisan loaves and bake in oven at 375 for 20 minutes.  

In bowl, combine spread ingredients. Serve with bread. 

I also used this dough to make pizza crust.  It made enough for a cookie sheet and a half sized cookie sheet.  I sprayed the pans.  Patted out the dough and baked it at 375 for 10 minutes.  Then I used 16 oz. tomato sauce, Italian Seasoning, garlic powder, onion powder, basil, oregano, salt & pepper for my sauce.  Sprinkled with cheese and canadian bacon and basil or pizza seasoning.  Baked 15 more minutes.  It turned out great!!  And the tomato lovers garnished it with fresh sliced tomatoes.

** So I can make this all year round I puree my tomatoes and herbs together and freeze them in little jars.  

    

Caramel Coconut Chocolate Chip Skillet Cookie Pie

1/2 c. butter

1 c. sugar

1 T. vanilla

1 1/2 c. flour

1/2 t. baking soda

1/4 t. salt

1 egg

10 caramels unwrapped or 1/2 c. caramel sauce (I used my 6 minute caramel sauce)

1 1/2 c. coconut

1/2 c. mini chocolate chips

caramel and/or chocolate sauce to drizzle for serving

On stove heat 10 or 12 inch cast iron skillet on medium low, add butter. When butter is completely melted stir in sugar. Stir in flour, baking soda, salt, vanilla, and egg. Stir to incorporate all ingredients and pat into a layer of dough covering the skillet. Drizzle caramel on top of dough, then add chocolate chips and coconut. Bake at 350 for 15 minutes. Don't bake until center is totally cooked, the pan will stay hot and it will continue to bake after removing from oven..

Serve warm with a drizzle of caramel and/or chocolate sauce. 

Fresh Raspberry Pie
5 to 6 c. fresh raspberries
2 T. fresh lemon juice
1/2 c. water
1 to 1 1/4 c. sugar
1/3 c. Instant Clear Jel
Mash 2 cups of the raspberries in a medium-sized bowl. Stir in the lemon juice and water.
In a separate bowl, whisk together the sugar and Instant ClearJel, then sprinkle this over the raspberry mixture; stir to combine.
Fold the remaining berries into the mashed berry mixture.
Spoon the berry mixture into the pie shell formed in a 10 or 12"cast iron skillet and fold over the edges or add a top crust.  Brush with milk or cream and sprinkle with sugar. 

Yield: 1 pie, 8 to 10 servings.  With leftovers to drizzle over the ice cream. 

Great in a cast iron skillet.  Bake at 400 for 30 minutes on lowest oven rack.

 

Cast Iron Skillet Chocolate Chip Cookie

2 c. flour

1 t. baking soda

1 t. salt

1 c. butter, softened

2 eggs

1/2 c. sugar

3/4 c. brown sugar

1 T. vanilla 

1 1/2 c. milk chocolate chips, divided

Mix together:  flour, baking soda, and salt and set aside.

Place in mixing bowl:  eggs, both sugars, vanilla, and butter beat well.

Add the flour mixture into the wet ingredients and mix well.

Add 1 c. chocolate chips and mix in.

Spread mixture evenly in a lightly sprayed cast iron skillet.

Spread the remaining 1/2 c. chocolate chips on the top of the mixture and gently push them in.

Bake at 375 for 17 to 19 minutes.

This recipe was lost for many years.  Grandma Janie Kimball had given this recipe to Caroline McConnel many years ago.  Right before our fire Sharon McConnel (Caroline's daughter) found it and sent it to me.  I knew I had saved it on my computer but my computer was ruined in the fire.  I asked Sharon again but she was unable to locate it.  This year going thru some photos I had saved on my portable hard disc I found it!!  Happy day!!  It has become one of our family favorites!!  It will be our Christmas Dessert this Year!!!  Hope you like it too!! Merry Christmas!!

Grandma Janie Kimball's Devil's Food Cake
Mix together:
1/2 c. soft shortening
1 1/4 c. sugar
Beat in thoroughly one at a time:
2 large eggs
Sift together:
1 3/4 c. cake flour **   (I used 1 1/2 c. flour and 1/4 c. corn starch)
1/2 t. salt
1 t. baking soda
Beat into sugar mixture alternately with:
1 c. sour or sweet milk (sour = buttermilk or sweet = raw milk - Grandma used sweet milk)
Blend in:
2 qs. chocolate (Grandma used 1/2 c. cocoa & fill to 1 cup line with boiling water). Makes a thin batter.  Pour into greased and floured 8 x 12 inch oblong pan.  Bake at 350 for 40 to 45 min. 

**  for 1 cup cake flour you can substitute with 2 T. corn starch & 3/4 c. all purpose flour sifted together. 

***google says qs = quantity sufficient, an old term

This is the frosting I used on it.....my newest chocolate favorite!!! 

CHOCOLATE FROSTING

2 c. (12 ounces) semisweet chocolate chips

1/2 c. butter, cubed

1 c. (8 ounces) sour cream

4-1/2 to 6 c. confectioners' sugar

In a small saucepan, melt chips and butter over low heat (or in microwave). Transfer to mixer bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake.  
**Thin with water or milk to make a great glaze.  I keep this in the fridge, it is great on anything that needs a chocolate finish.

My Christmas Wish for you.......As you sit around the table eating and enjoying the precious gift of family I pray you will feel the love of our Savior and His richest blessing will be yours This Christmas Season. May your CHRISTMAS be MERRY and 2017 be the best year ever!!! Love to all ~ Karla 

Day 20 = Jesus Saw Potential in Others and So Can You
#LIGHTtheWorld

Cookie Dough Frosting

Cookie Dough Frosting
1/2 c.  butter, softened
1/2 c. brown sugar
1 tsp. vanilla extract
3/4 c. all-purpose flour
3 to 4 T. milk
1 t.  salt
1/3 c. mini chocolate chips
Beat together:   butter, brown sugar, and vanilla until light and creamy.
Slowly add flour and salt and beat until fully combined.
Add milk, one tablespoon at a time, until you reach desired consistency.
Fold in mini chocolate chips.

Grandma Janie Kimball's Devil's Food Cake

This recipe was shared with me by Sharon McConnel.  Grandma Janie had given this recipe to her mother, Caroline many years ago.  Grandma Janie was Caroline's Aunt.  It was one of their family favorites!!

Grandma Janie Kimball's Devil's Food Cake
Mix together:
1/2 c. soft shortening
1 1/4 c. sugar
Beat in thoroughly one at a time:
2 large eggs
Sift together:
1 3/4 c. cake flour **   (I used 1 1/2 c. flour and 1/4 c. corn starch)
1/2 t. salt
1 t. baking soda
Beat into sugar mixture alternately with:
1 c. sour or sweet milk (sour = buttermilk or sweet = raw milk - Grandma used sweet milk)
Blend in:
2 qs. chocolate (Grandma used 1/2 c. cocoa & fill to 1 cup line with boiling water). Makes a thin batter.  Pour into greased and floured 8 x 12 inch oblong pan.  Bake at 350 for 40 to 45 min.

**  for 1 cup cake flour you can substitute with 2 T. corn starch & 3/4 c. all purpose flour sifted together.

***google says qs = quantity sufficient, an old term

This is the frosting I used on it.....my newest chocolate favorite!!!

CHOCOLATE FROSTING:

2 c. (12 ounces) semisweet chocolate chips

1/2 c. butter, cubed

1 c. (8 ounces) sour cream

4-1/2 to 6 c. confectioners' sugar

In a small saucepan, melt chips and butter over low heat (or in microwave). Transfer to mixer bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake.  
**Thin with water or milk to make a great glaze.  I keep this in the fridge, it is great on anything that needs a chocolate finish.

Best Ever Chocolate Cake

3/4 c. butter, softened

2 c. sugar

3 large eggs

2 t. vanilla

2 c. all-purpose flour

3/4 c. baking cocoa

1 t. baking soda

1/2 t. salt

1/4 t. baking powder

1-1/2 c. 2% milk

CHOCOLATE FROSTING:

2 c. (12 ounces) semisweet chocolate chips

1/2 c. butter, cubed

1 c. (8 ounces) sour cream

4-1/2 c. confectioners' sugar

Chocolate curls, optional

Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition.

Transfer to prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake. Garnish with chocolate curls if desired. Refrigerate leftovers.