American Buttercream Frosting

I found this recipe and want to save it! Find the post here:
http://glorioustreats.blogspot.com/2011/08/american-buttercream-frosting-recipe.html


1 cup (2 sticks) butter (salted, or unsalted)
1/4 teaspoon salt (if using unsalted butter)
4 cups powdered sugar
1 teaspoon vanilla extract (best quality available)
2-3 tablespoons

heavy cream, half and half or milk.

*Optional- As mentioned above, I like a cream cheese version of this frosting best. The cream cheese adds to the creamy texture, and cuts down on the sweetness just a bit. If desired, for a very light cream cheese flavor add 1/2 block (4 oz). cream cheese, leaving the other ingredients (as listed above) the same. For a more traditional cream cheese flavor, reduce the butter to 1/2 cup, and add 1 block (8 oz.) of cream cheese. If using a full block of cream cheese, you can reduce the cream or milk to 1 tablespoon total.

Flavoring options- An almost unlimited number of flavoring options can be added in addition to, or instead of the vanilla. Orange and/or lemon zest, citrus extracts, mint extract, coconut extract or the seeds of a vanilla bean are all wonderful options. In most cases I'll still add 1/2 teaspoon of vanilla, then 1/2 teaspoon of the other flavoring. For zest, add about 1 teaspoon fresh zest. For chocolate buttercream, add 1/2 cup (good quality) unsweetened cocoa powder.

Directions-
* In the bowl of an electric mixer, fitted with the whisk attachment, beat butter (on medium speed) until completely smooth (30 seconds to a minute). (If you are adding cream cheese, add it now, then beat until smooth)
* Add salt (if needed).
* One cup at time, add 2 cups of powdered sugar, beating after each addition.
* Add vanilla, or other flavorings and beat to combine.
* Add about 1 tablespoon of cream, and continue beating.
* Add the remaining 2 cups powdered sugar, one at a time.
* Add an additional 1-2 tablespoons cream until desired consistency is reached. If you want to pipe the frosting on cupcakes, the frosting should be nice and thick. Continue to beat another minute or so. The frosting should now be smooth and fluffy.

Troubleshooting-
* If your frosting is not smooth, it is likely because the butter was not fully smooth before adding the other ingredients.
* If your frosting will not hold up when piped on cupcakes, your frosting has too much liquid or is too warm. Put entire bowl of frosting in the fridge for 15-20 minutes and it will stiffen up. If it is still too thin, then add 1/4 to 1/2 cup powdered sugar, beat well.

With many thanks to Gloria for permission to include her recipe so I can find it to use it!

Filled Strawberries

1 – 8 oz pkg cream cheese, softened **
1/2 cup confectioners sugar
1 teaspoon almond extract
1 quart fresh whole strawberries, stems removed

In a medium bowl, beat cream cheese, confectioners sugar, and almond extract until smooth. Spoon cream cheese mixture into a pastry bag fitted with a medium star tip. Chill 1 hour.

Quarter Strawberries from tip to stem end without cutting through stem end. Pipe cream cheese mixture into strawberries. Chill until ready to serve.

from The Twiggery

Sarah made these for several tea parties and we cored the strawberries by cutting out the "woody" centers. We used *strawberry cream cheese* instead of the plain cream cheese. It is the almond flavoring that makes these so divine!

Strawberry Punch

1 quart fresh strawberries, washed and stems removed
1/2 cup sugar
3 cups orange juice
3/4 cup lemon juice
2 quarts ginger ale
fresh whole strawberries for garnish

Blend strawberries, sugar, orange juice, and lemon juice in blender until well blended. Right before serving add ginger ale. Garnish glasses with a whole strawberry. Note: The punch base can be made ahead of time and frozen in milk jugs until the party day. Just thaw and add ginger ale in a punch bowl.

from The Twiggery

Regency Ginger Crisps

Do not preheat oven yet, dough must chill before baking.

3/4 cup melted butter
1 cup brown sugar
1 large beaten egg
4 T. molasses (1/4 c.)
2 tea. baking soda
1/2 teas. salt
2 teas. ground ginger
2 1/4 c. flour

1/2 cup white sugar in a small bowl for later

Melt butter and mix in sugar. Cool, then add egg. Add soda, molasses, salt, and ginger. Stir. Add flour and mix in. Chill the dough for an hour or more.

Preheat oven to 375 degrees.

Roll dough into balls and then roll in the bowl of sugar. Put them on greased cookie sheets and flatten. Bake for 10-12 minutes. Cool on a wire rack.

From Chocolate Chip Cookie Murder by Joanne Fluke

My grandma had a similar recipe made with melted shortening instead of butter. We let the balls flatten during baking and they had a nice crinkly top.

Brown Sugar Angel Food Cake

1 1/2 cups sifted cake flour
1 cup brown sugar (firmly packed)
1 1/2 cups egg whites (10-12 eggs)
1 1/2 teaspoon cream of tartar
1 teaspoon salt
1 cup brown sugar (firmly packed)
2 teaspoon vanilla
powdered sugar for dusting

Combine cake flour and 1 cup of the brown sugar.

Beat egg whites, cream of tartar, and salt until foamy. Gradually add the other cup of brown sugar, beating well until stiff, glossy peaks form. Add vanilla and blend well.

Add flour/sugar mixture in four parts, folding after each addition.

Spoon into ungreased 10 inch tube pan. Bake at 350 degree over for 45 minutes or until done.

Invert cake to cool. Remove from the pan and dust with the powdered sugar.

This is SO delicious! We would make noodles with the egg yolks and use the egg whites for Angel Food cakes to sell at our church bazaar/bake sale.

Raspberry Fudge

from:
http://allrecipes.com/Recipe/Raspberry-Truffle-Fudge/Detail.aspx

Ingredients

• 3 cups semi-sweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 1 1/2 teaspoons vanilla extract
• salt to taste
• 1/4 cup heavy cream
• 1/4 cup raspberry flavored liqueur
• 2 cups semi-sweet chocolate chips

Directions

1. Spray a 9x9 inch pan with non-stick cooking spray, and line with wax paper.
2. In a microwave-safe bowl, combine 3 cups chocolate chips and sweetened condensed milk. Heat in microwave until chocolate melts, stirring occasionally. Be careful not to let it scorch. Stir in the vanilla and salt. Spread into pan, and cool to room temperature.
3. In a microwave-safe bowl, combine cream, liqueur, and 2 cups chocolate chips. Heat in microwave until the chocolate melts; stir until smooth. Cool to lukewarm, then pour over the fudge layer. Refrigerate until both layers are completely set, about 1 hour. Cut into 1 inch pieces.

Nutritional Information

Amount Per Serving Calories: 149 | Total Fat: 7.5g | Cholesterol: 5mg

From a review: My first time of following the recipe, the top layer came out softer than the bottom layer and I had a hard time cutting the fudge due to this. The second time around, rather than layering, I mixed in all ingredients together, which resulted in even raspberry taste all over the fudge (rather than just on top), and even consistency which made it easier to cut.

Cinnamon Almonds

Cinnamon Almonds have an irresistible crunchy shell of vanilla-scented cinnamon and sugar.

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients:

• 1 cup granulated sugar
• 1/2 tsp cinnamon
• 1/8 tsp cream of tartar
• 1/4 cup hot water
• 1/2 tsp vanilla extract
• 1.5 cups whole toasted almonds

Preparation:

1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. In a small saucepan, combine the water, cinnamon, sugar, and cream of tartar over medium-high heat. Stir until the sugar dissolves.

3. Continue to cook, stirring occasionally, until the mixture reaches 246 degrees on a candy thermometer.

4. Once the candy is at the proper temperature, remove immediately from the heat and stir in the vanilla. Add the nuts all at once, and stir with a wooden spoon until they are completely coated with the sugar syrup. Continue to stir until the it becomes difficult to stir and the syrup turns opaque.

5. Quickly turn out onto the prepared baking sheet. Separate the nuts and allow them to cool and harden at room temperature. Nuts can be stored in an airtight Ziploc bag at room temperature for several weeks.

from:

http://candy.about.com/od/nutcandy/r/cinnamonalmonds.htm