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Spiced Devilís Food Cake
2/3 cup butter, softened
1 3/4 cups sugar
3 large eggs
 1 tsp. Vanilla
2 cups flour
1/4 tsp. Baking powder
 1 1/4 tsp. Baking soda
 1 tsp salt
1 tsp. Cinnamon
1/4 tsp. Nutmeg
 1/4 tsp. Allspice
2/3 cup cocoa
1/2 cup milk
 1/2 cup cold ,strong coffee
 In a mixing bowl, cream margarine and sugar. Add eggs, one at a time, beating well after each. Add vanilla. Sift together dry ingredients; mix milk and strong coffee.Add dry ingredients alternately with milk mixture to creamed mixture. Pour into two greased and floured 9 inch cake pans. Bake at 350 degrees for 30-35 minutes or until cakes test done. Cool.

Pineapple-carrot cake (moist and delicious)
 3 Eggs 1 cup crushed pineapple(undrained) 1 1/2 cups vegetable oil 2 tsp vanilla extract 2 cups sugar 1 cup chopped nuts(optional) 2 cups (16 oz) baby food carrots 3 cups flour 1 tsp baking powder 1 tsp salt 2 Tbsp cinnamon 1 tsp Baking soda Mix eggs,oil,sugar until well blended. Add pineapple(w/ juice) ,vanilla,and nuts. Sift together dry ingredients. Mix dry ingredients in until mixed. Bake at 350 Degrees F for 1 hour 15 minutes(for tube pans). For sheet cakes lower temperature to 325 degrees F and bake until toothpick comes out clean.

 Red Velvet cake
 1/2 cup shortening (Crisco) 1 1/2 cups sugar 2 eggs 1 tsp vanilla 1 tsp butter flavoring 1 1/2 oz red food color 3 Tbsp cocoa 2 1/2 cups sifted cake flour 1 cup buttermilk 1 tsp salt 1 Tbsp vinegar 1 tsp baking soda Cream shortening,sugar, eggs and flavorings. Make a paste of cocoa and red food color. Add paste to first mix. Alternately add flour and buttermilk, ending with flour. Mix baking soda and vinegar and add to cake mix. Blend and immediately bake in 3-9 or 10" pans 20-25 minutes at 350 degrees F.

 Banana Nut cake- (always very moist)
 2 1/3cups Gold Medal® all-purpose flour 1 2/3cups granulated sugar 1 1/4cups mashed very ripe bananas (3 large) 2/3cup shortening 2/3cup finely chopped nuts 2/3cup buttermilk 1 1/4teaspoons baking powder 1 1/4teaspoons baking soda 3/4teaspoon salt 3eggs 1.Heat oven to 350įF. Grease and flour 13x9-inch pan or two 9-inch round cake pans. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s). 2.Bake rectangle 45 to 50 minutes, rounds 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.

 Lemon curd
 10 servings 5 whole eggs 5 egg yolks 2 cups sugar 1 cup fresh lemon juice( I have also used lime or orange juice before) the zest of 2 lemons 8 tablespoons sweet butter Combine the eggs, egg yolks and sugar in a mixing bowl and beat until smooth. Add the lemon juice and lemon zest and mix. Place the bowl over a pot of boiling water or in the top of a double boiler and stir vigorously with a wooden spoon until the mixture thickens. This mixture will not curdle, so donít worry about overcooking it a little. Remove the bowl from the boiling water and stir in the butter until melted. Refrigerated, this will keep for up to 3 months.
Traditionally served in Britain with crumpets, scones, in tarts and jelly rolls.

 2 lbs semi sweet chocolate 1 lb butter 1 lb heavy cream Chocp chocolate and place into a large bowl. Melt butter and heat up cream in the microwave or on the stove top. Pour over chocolate. Let set 1 minute, stir until mixed and glossy. Stir every 10 minutes until cool enough to spread. This may be stored in the freezer for months and microwaved to warm for use.

BUTTERCREAM ICING RECIPE Buttercream icing is creamy textured and the best tasting of all the decorating icings. It is ideal for frosting and filling cakes as well as making borders, leaves and some flowers. 1/2 cup solid vegetable shortening 1/2 cup butter or margarine 1 teaspoon vanilla extract 4 cups sifted confectionersí sugar (approx. 1 lb) 2 tablespoons milk Cream butter and shortening with an electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.Yield: 3 cups* Add 3-4 tablespoons milk per recipe to thin for icing cakes.

Snow White Buttercream
This buttercream icing has an ideal consistency for frosting cakes. It is usually not necessary to thin this icing for frosting cakes. Do so accordingly if you prefer a thinner consistency for spreading. It has a firm quality making it good for wedding cake decorations and flat surface or flower nail flowers. Air dry decorations for 24 hours. 2/3 cup water 4 tablespoons meringue powder Buy it here 12 cups sifted confectionersí sugar 1-1/4 cups shortening 3/4 teaspoon salt 1/2 teaspoon almond flavoring 1/2 teaspoon clear vanilla flavoring 1/4 teaspoon butter flavoring Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of 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 icing.Recipe may be doubled or cut in half; however, if cut in half, yield is only 2-1/2 cups.

Royal Icing
 Dries hard (a doubled recipe fits in a 5qt Kitchenaid mixer) 2/3 cup warm water 1/4 cup meringue powder 1 tsp. cream of tartar 2 lbs confectioners sugar If strength is needed add 2 Tbsp gum arabic(optional-use when making lace, color flow, any small, breakable items) First of all make sure that ALL the grease is removed from the mixing bowl, beaters, spoons, etc. Any amount can break down the icing. Dissolve meringue powder in water. Whip at high speed until frothy. Add cream of tartar, fold in sugar- beat until dull looking(low speed so you donít incorporate too much air). If needed sprinkle in gum arabic through a tea strainer(never pour it in or it will clump).

Rolled Buttercream
 Similar to fondant, but shinier and tastes like traditional icing. 1 cup shortening 1 cup clear corn syrup 1/2 tsp butter flavoring 1/2 tsp popcorn salt(fine grained salt) 6-7 cups powdered sugar. Place it all in bowl and mix. Then knead like bread dough until smooth and creamy. Roll out between sheets of plastic (or on a counter or board dusted with a mixture of powdered sugar & cornstarch. Be sure to lift & turn, re-dusting icing frequently to avoid sticking. Dust rolling pin also) until approximately 1/4" to 3/8" thick & large enough to cover top & sides of cake. Flip over & remove bottom plastic. Pick up top plastic with icing on it, turn over carefully & center over crumb coated cake. Carefully start to peel plastic away from icing. Fullness around sides can usually be worked out or cut off & smoothed with your hands. If the icing should tear, just put a small piece over the hole & blend with your hand.

 Cream cheese Buttercream
This recipe works best in a Kitchenaid mixer. 5 Lbs. powdered sugar Make a well in sugar and add 3/4 cup water 12 oz cream cheese (warmed in microwave a few seconds) 1 lb Crisco Take paddle off mixer and beat by hand until it is somewhat mixed in or you will end up in a cloud of dust. Add 1/2 tsp vanilla and 1/2 tsp butter flavor, and 1/2 tsp salt Slowly mix until creamy.

 Tylose Flower Paste
1 egg white (or substitute dried egg white and water according to package directions to equal 1 egg white) 1 + cups sifted powdered sugar 2 rounded tsp Tylose powder Lightly beat the egg white , add 1 cup sifted sugar until soft peak forms. Add Tylose and it will immediately thicken. Add more sugar until it is no longer sticky (last amount will be kneaded in by hand.)