Here’s a recipe from a cookbook (thanks sally for that correction) my mom bought me for my birthday … well I picked it out, she gave me the $$. 😉
There are some really excellent recipes in here that I want to try.
Here’s what you need: ( I made a 1/2 recipe because I just needed a small cake)
1/2 cup softened unsalted butter
1 1/2 cups sugar
4 egg yolks
1/4 cup unsweetened cocoa
3TB red food coloring
1 1/2 tsp vanilla extract
1 cup buttermilk
1 tsp salt
2 1/4 cups sifted cake flour
1 tsp baking soda
1 tsp white vinegar
Preheat oven to 350º, prepare pans with butter or baking spray OR parchment paper
First Cream butter and sugar in bowl using mixer for about 5 minutes.
then add egg yolks and beat again for 1 min
in another bowl stir cocoa, food coloring and vanilla extract..
add both flour and cocoa to butter mixture.. alternating with small amounts of the flour mixture, then cocoa mix.
in a third bowl combine buttermilk and salt and add this to the mix, mix well
Last in a 4th bowl, combine vinegar and soda, then slowly add to mix and blend until creamy. When fully mixed, pour into pan (if using full recipe, use 2 9 in rounds)
Bake for about 30 minutes, until insert toothpick and comes out clean.
If you are using full recipe slice both cake rounds into layers as shown below.
After cake is completely cool, you can Ice it. The icing recipe I used is one container of cool whip, one package of cream cheese and 1/2 cup of powdered sugar. Mix together and ice between the layers.
Then cover the whole cake. Once I find some raspberries I’ll put them on top! Yummy??! we shall see!
I got this from the butter crisco package…. =)
It worked really well for me when I made these pumpkin cut outs on Thurs!
PREHEAT oven to 375º
Here’s the recipe:
1 stick crisco butter flavored (1 cup)
1 cup sugar
1 large egg
2 TB milk
1 TB vanilla
3 cups flour
1 1/2 tsp baking POWDER
1/2 tsp salt
beat crisco and sugar in bowl
beat in egg, milk and vanilla extract until well blended.
IN separate bowl, combine flour, baking powder and salt, then add flour mixture to cream mixture until well blended ( at a low speed is best as to not cover yourself in flour mixture) 😉
Can refrigerate for easier handling or take it like a champ as I did.. heh.
I just put the ball of dough between two layers of LIGHTLY floured wax paper and rolled it out to about 1/8 in thick.
then I cut it out, pulled the excess away and lifted each little pumpkin from the lightly floured wax paper, put it on the baking sheet, again covered with wax paper.. and baked for 7-ish minutes. The recipe card says 375º for 5-9 min, until edges brown.
Then I pull them off the sheet onto a cooling rack. I don’t have a finished product without icing over it.. but here’s what they looked like when I was done cooling icing and sprinkling:
Here’s some other goodies I made:
AND here’s the whole sweets spread. By the way we did have other things so as not to cause diabetic shock: pretzels, apples, cheese dip, peanut mix.
I got this recipe from my friend from high school’s blog!
You can find it here: http://barefoot-in-the-kitchen.blogspot.com/2008/10/ultimate-chocolate-chip-cookie.html
Let me just preface this by saying I have searched high and low for a good chocolate chip cookie recipe. I have just found one, thanks to the cooking sisters. I needed to find one with the perfect balance of chewy and crunchy… ad this is it!
Go to their site for the recipe and look below for pics!
brown sugar and butter flavored crisco..
cream together then add the rest of the stuff.
add chocolate chips and add by BIG spoonfuls 2 inches apart on the baking sheet.
MAKE SURE THEY ARE TWO inches apart!!! Otherwise you’ll be in trouble.
look how delicious!