Instructions

Preheat oven to 325. Prepare two 8″ round cake pans.
Sift together flour, baking powder, soda, and salt in a bowl and set aside.
In a separate bowl, combine sugar and lemon zest with a fork until well incorporated.
In bowl of mixer, beat butter at medium speed until smooth. Add lemon sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add creme boquette. Alternate adding flour mixture and milk to butter mixture, beating on low after each addition. Add 3 cups of batter to each pan and bake for about 35 minutes.

Instructions

1.in a medium bowl stir together flour, cocoa powder, and baking soda; set aside.
2.in large mixing bowl combine butter, the granulated sugar, brown sugar, and the 1/4 peanut butter; beat with mixer until combined. add egg, milk, and vanilla’ beat well. Beat in as much flour mixture as you can with mixer. Using spoon, stir in any remaining flour mixture. shape dough into 32 balls each about 1 1/4 inches in diameter. set aside.
3. for filling, in bowl combine powdered sugar and remaining 1/2 cup peanut butter. with mixer beat until smooth; knead by hand if necessary. shape into 32 balls.
4.preheart oven to 350. on work surface, flatten a choclate dough ball top with peanut butter ball. completely covering peanut ball. reshape into ball. repeat with remaining balls.
5. place balls 2 inches apart on cookie sheet. flatten with bottom of glass dipped in the 2 tbsp. granulated sugar. bake about 8 minutes. Let stand 1 minutes. transfer to cooling racks. (if you have one)

Instructions

In a medium saucepan, mix powdered sugar, cornstarch and cocoa powder together. Gradually stir in evaporated milk.
Add chocolate pieces and cook over medium heat, stirring constantly until mixture just begins to boil and has thicken.
Remove from heat and stir in vanilla. Refrigerate for 2 hours or until chilled.

Instructions

Mix angel food cake mix and 1 can crushed pineapple with the juice. Mix until well blended. Place in UNGREASED 13 x 9 pan. Bake @ 350 for 30 minutes. Let cool before cutting cake

Instructions

Mix everything together at a low speed until it is fully blended. Do not whip it as it will creat bubbles that will show up in your finished cookie. I store this in the refridgerator for about 1 week. It needs to be room temperature to ice your cookies as the refridgerator will make it appear thick and you may inadvertantly over-thin it. When I want a really white-white, I use Wilton icing white (just a couple drops).
This dries enough to stack and pack. It freezes well when on the cookie and the colors do not bleed. This one is my favorite recipe! Tastes TONS better than straight royal icing.

Instructions

-Preheat oven to 350. Grease and flour a 9×13 inch pan or (2) 8″ rounds.
-Sift together the flour, baking powder and baking soda into a large bowl. In a large bowl, mix together the flour, baking powder, baking soda. Make a well in the center and pour in the sweetened condensed milk, strawberry puree, vanilla, strawberry flavoring and melted butter. Mix well and pour into pan(s).
-Bake in the preheated oven for 30 to 45 minutes for a 9×13 pan, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Instructions

Preheat oven to 325 degrees. Cream the shortening and gradually beat in the sugar. Add the eggs, 1 at a time, beating well after each addition. Make a paste out of the cocoa and red food coloring and add it to the creamed mixture. Add the salt, flour, and vanilla alternately with the buttermilk, beating well after each addition. In a separate bowl, sprinkle the baking soda over the vinegar and pour over the batter. Stir until thoroughly mixed. Bake at 325 degrees for 20 minutes.

Instructions

Put the sugar in the bottom of your mixing bowl and pour the HOT water over it. It doesn’t have to be boiling but very hot. Stir the water and sugar until it’s uniformly melted, a minute or two. Add the flavoring. Place the Sweetex and Brite White into the bowl with the sugar and beat on low until combined (I use the KA whip attachment). When smooth, beat of high for 2-4 minutes until it’s light and creamy. Add the butter and beat until fluffy. Make sure you let the icing come to room temperature if you need to re-beat it or it will curdle. If this happens let it come to room temp and try again, it will usually come back together. This recipe can be made with all Sweetex/shortening and then refrigeration is not necessary.