Tuesday, August 28, 2007

Vanilla Cake Frosting

No cake is ready without frosting. There are many types of frosting, but here is one that works well with the cake described previously.

Perfect Butter Cream Frosting

This recipe is from the Baking cups package.
  • 1 pound confectioners sugar
  • 1/2 cup shortening( I prefer oil)
  • 1/2 cup butter
  • 3 tbsp milk
  • 1/2 tsp vanilla extract
Beat 1/2 lb sugar with the shortening and butter. Gradually add milk. Continue beating, and add the vanilla extract. Gradually add the remaining sugar until an appropriate consistency is achieved. The frosting is sufficient to cover 24 cupcakes or a 9"x13" cake.

Eggless Cake Recipe

My sister-in-law shared this recipe with me more than 20 years ago.

Eggless Cake
  • 4 cups all purpose flour
  • 1 tsp baking powder
  • 1 cup milk powder
  • 1 cup milk
  • 2 cups sugar
  • 2 sticks (300gm or 1/2 lb) butter
  • 1/2 tsp vanilla extract
  • Greased and dusted rectangular pan (9x13 in)
  1. Mix sugar and butter and beat until becomes fluffy in a bowl. Add vanilla extract.
  2. Mix flour, baking powder, and milk powder in another bowl.
  3. Add the flour mix and milk alternately to the butter sugar mix with upward motion ( not pressing down) to fluff and ensure that the batter is uniform.
  4. Bake at 350 deg F ( about 30mins). To check if the cake is ready, insert a toothpick into the cake. When the toothpick comes out clean, the cake is done.
To make cup cakes, use the same batter mix and bake for about 20 minutes. The batter is enough for about 24 cup cakes.

To make the cake softer, add 1 cup sour cream instead of milk powder and half&half in place of milk.

For flavoring and texture, I usually add a pureed ripe banana and raisins (1/2 cup) and decrease the sugar to 1 and 1/2 cup. Other options include dates, grated apple, mushed peaches with walnuts or pecans.

Perfect Butter Cream Frosting:
This recipe is from Baking cups package
  • 1 pound confectioners sugar
  • 1/2 cup shortening( I prefer oil)
  • 1/2 cup butter
  • 3 tbsp milk
  • 1/2 tsp vanilla extract
Beat half the sugar with shortening and butter. Gradually add milk. Continue beating, add extract and gradually add remaining sugar until right consistency is reached. It is good enough for 24 cupcakes or 9"x13" cake.

Wednesday, August 1, 2007


by Jackie Redrupp

Ingredients (Makes about 6 dozen pieces):
  • 1 lb. chilled butter
  • 1 cup superfined sugar
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 3/4 cup rice flour or arrowroot flour
  • 5 cups all purpose flour (bleached)
  • Blanched almonds split in half

  1. Dice chilled butter into 1/2 inch cubes. Place in bowl. Add sugar, vanilla and almond extracts. Beat mixture until it is light and fluffy.
  2. Combine flours and add gradually to creamed mixture. The dough will be crumbly. Butter and lightly flour a large cookie sheet and a 10 or 12 inch pizza pan. Preheat oven to 325degF.
  3. Spoon 1/3 of dough in to prepared pizza pan. Push, pat and roll until it is smooth and covers the pan uniformly. With a sharp knife cut circle in to 8 or 12 wedges and decorate with split almonds.
  4. Put remaining 2/3 of dough on to cookie sheet. Push, pat and roll the dough until it covers the sheet uniformly. With a sharp knife , make 3x1 inch rectangles(fingers). Place a split almond at the center of each.
  5. Prick the shortbread all over with the tines of a fork. Bake in the middle of preheated (325degF) oven for 20minutes or until just lightly colored.
  6. Remove from the oven and immediately run sharp knife through all the divisions. Let cool for 5 minutes. Using a spatula transfer pieces to a cooling rack. Store in tightly covered containers.

Oatmeal Cookies

Oatmeal Cookies
(Modified from recipe on Quaker Oats Box)

Ingredients (makes about 5 dozen):
  • 1 cup butter or Vegetable oil
  • 1 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup water (may use juice instead)
  • 1 cup milk powder
  • 1 tsp vanilla
  • 3 cups oats, uncooked
  • 1 cup all purpose flour
  • 1 tsp salt
  • 1/2 tsp soda

  1. Preheat oven to 350 degF.
  2. Beat together butter, sugars, milk powder and vanilla until creamy.
  3. Add combined remaining (oats, flour, soda, salt) ingredients and mix well.
  4. Using rounded teaspoonfuls, drop cookie batter onto greased cookie sheet.
  5. Bake at 350 degF for 12 to 15 minutes.
For variety add chopped nuts, raisins, chopped dates, chocolate chips or coconut. Add cinammon, apple pie spice mix to enhance flavor. Enjoy!