Shortbread Cookies

 

Mix all ingredients together. For cutout cookies, roll out dough, cut and place on an ungreased cookie sheet. Bake at 350 degrees until the bottom edge begins to brown (usually 10 - 12 mins) for bar cookies, press dough onto ungreased cookie sheet, prick with a fork and bake until the top begins to brown (usually about 20 mins) Remove from oven. Cut into bars while still warm.

 

Double Lemon Cake

Almond Apple Crumb

Sugar Cookies

Giant Ice Cream Sandwich

Chocolate Ganache

Mocha Cookies

Royal Icing

Brite White Icing

In a  large mixing bowl, blend the salt, water, vanilla and powdered sugar. Add the brite white and blend. Add the shortening and blend. Then whip until icing is light and fluffy.

Yield: 9 - 10 Cups

* Will keep for 7 weeks without refrigeration / 6 months refrigerated

Chocolate Frosting

Blend butter, vanilla and cocoa in a large mixing bowl. Slowly add the milk and powdered sugar alternating. Beat till well blended.

When using this icing for spreading on the cake, add 1/4 - 1/2 cup more milk for spreadability

Classic Wedding Cake Icing

Shiny Cookie Glaze

Coconut Joys

Hard Candy

Rock Candy

 

Bring 12 oz. of water to a boil. Remove from heat. Spoon in 1 tablespoon of sugar at a time, stirring after each tablespoons until the sugar is dissolved. Continue adding sugar, 1 tablespoon at a time, until the water reaches its saturation point (the sugar no longer dissolves in the water). Pour the saturated water into the glass jar. Immerse a piece of cotton string 3/4 of the way into the jar and tie the other end around a pencil to rest across the top of the jar. Let the contents cool for 15 minutes, then swish the mixture. Repeat after another 15 minutes. Set the jar in a cool, dry place. After 24 hours, the crystals should be done forming. Remove the string with the crystals attached from the jar and let dry.

Caramel Truffle

Heat whipping cream over medium heat until cream starts to bubble around the edges. add caramel to the whipping cream and stir over medium heat until the caramel is melted. Add the cocoa lite to the caramel mixture and stir until completely melted and combined. Chill the truffle until it is firm enough to shape into balls.

Chocolate Truffles

Mix the powdered sugar with the cream cheese with an electric mixer until well blended. Add the melted chocolate and mix well. Add the liqueur or flavoring and mix well. Refrigerate for several hours. Shape mixture into 1-inch balls. Roll in nuts, sugar or cocoa. Store in the refrigerator. 

French Truffles

Work the butter into the melted chocolate.  Blend in the fondant and then the whipping cream.  Whip with a wire whisk.  Chill in the refrigerator.  Use as a filling or roll into balls and coat with chocolate and then roll the balls in chopped nuts or coconut

Caramel Brownies

Preheat oven to 350. Melt chocolate and margarine together over low heat or hot water, stirring until completely melted and blended. Stir in sugar until completely blended. Mix in eggs, one at a time. Stir in the flour, baking powder and salt which have been mixed together. Blend in the Heath Toffee. Spread half the dough in a 9"x9" buttered pan. bake 15 minutes. Set aside and melt the caramel over low heat. Add the pecans to the caramel and stir together. The baked dough will have firmed up. Now pour the melted caramel-nut mixture over the baked dough leaving a 1/4" strip around the edges without caramel. Spread the rest of the dough oven the caramel. Bake another 25-30 minutes. Let cool completely and cut into bars.  

Graham Cracker Cookies

Honeycomb Candy

Cook the sugar, Karo and vinegar to 300 degrees, stirring only until the  sugar is dissolved. Remove from heat. Stir in the baking soda. Stir well. Pour into a buttered 9"x9" pan. Let cool. Break into pieces. 

**pieces may be dipped in chocolate.

Homemade Marshmallows

 1. Dust a 9" square pan thickly with powdered sugar. Set aside.
2. In a small bowl, soak gelatin in 8 Tbsp. cold water. Set aside.
3. Combine granulated sugar and 1/2 cup water in a large heavy saucepan.
4. Cook and stir over medium heat until dissolved. Add gelatin and bring to a boil.
5. Remove from heat. Pour into a large bowl and let stand until partially cool.
6. Add salt and vanilla. Beat with and electric mixer until soft and double in volume.
7. Pour into the prepared pan.
8. Set to cool until it will not stick to the finger.
9. Cut into 1 1/2" pieces and roll in powdered sugar.

Filled Fudge Cake

Generously grease and lightly flour a 10" tube or bundt pan. Combine sugar, oil and eggs into a large bowl beating for one minute at high speed. Add flour, cocoa, baking soda, baking powder, salt, coffee, buttermilk, and vanilla and beat for three minutes at medium speed, scraping the bowl now and then. Stir in nuts. Pour half the batter into the prepared pan. Carefully spoon the filling over batter and top with the remaining batter.

Bake at 350 degrees for 70 to 75 minutes or until the top springs back when lightly touched. Cool completely and drizzle with a glaze made by combining one cup Powdered Sugar, 3 tbsp. Unsweetened cocoa, 2 tbsp. butter, 2 tsp. vanilla and 1 to 3 tbsp. hot water.

Coconut Filling
Beat together the sugar, vanilla, cream cheese and egg until smooth. Stir in the coconut and chocolate chips.
 

Peanut Brittle

1. Combine 2 cups corn syrup and 4 cups sugar in a heavy pan. 
2. Cook over medium heat to 238.
3. Add 4 cups raw peanuts and 1 teaspoon salt.
4. Cook to 290. Add 2 tablespoons baking soda.
5. Pour onto a buttered cookie sheet. Let cool. Break into pieces.

Red Velvet Cake

Preheat oven to 350 degrees F and place rack in center of oven. Butter two - 9 inch round cake pans and line the bottoms of the pans with parchment paper. Set aside. In a mixing bowl together the flour, salt, and cocoa powder. Set aside.
In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)

Cream Cheese Frosting:
In your food processor, or with a hand mixer, process the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and process until smooth. Transfer this mixture to a large mixing bowl.
Then with your electric mixer, or with a hand mixer, whip the cream until stiff peaks form. With a large spatula, gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream, in two stages. If the frosting is not thick enough to spread, cover and place in the refrigerator for an hour, or until it is firm enough to spread.
Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.

Makes one - 9 inch four layer cake.