Dedi's Red Velvet Cake

Cream together: 1 1/2 C sugar, 1/2 C shortening.  Add 2 eggs

Mix together 2 C + 2 T flour, 12 T cocoa powder
Add: dash of salt, 1 C buttermilk, 1 tsp vanilla

Mix together: 1 T vinegar, 1 tsp baking soda
Add: 1 oz of red food coloring & 1 oz water (Just fill empty food coloring bottle to measure the water.

Combine 1 - 3  Preheat oven to 350 degrees.  Pour cake into 2-9" round cake pans.  Bake 25 - 30 minutes.

Tip: use Crisco and floured cake pans for easy removal

Frosting:

Cook on medium heat: 1 C milk, 1/4 C flour stirring constantly until thick, then put in fridge to LET COOL.

Cream together: 1 stick of butter, 1/2 C Crisco, 1 C sugar and t tsp vanilla.

When cake has been removed from pan and cool.  Mix both parts of frosting together.  Frost and top with shredded coconut if desired.

Easy Panna Cotta - Epicurious

INGREDIENTS

1. • 1 envelope unflavored gelatin (about 1 tablespoon)
   • 2 tablespoons cold water
   • 2 cups heavy cream
   • 1 cup half and half
   • 1/3 cup sugar
   • 1 1/2 teaspoons vanilla extract

PREPARATION

1. 1. In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
   2. In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
   3. Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.  Serves 8

Creme Brulee

1/2 C sugar
2 tsp cornstarch
5 egg yokes
2 C heavy cream
1/2 C half & half
2 tsp vanilla extract
4 T brown sugar

In a bowl, blend egg yolks, sugar and cornstarch.  In a heavy saucepan, heat cream & half and half until light skin forms on top.  Remove from heat and cool slightly.  Pour 1/2 cream into egg mixture beating quickly.  Pour egg mixture into remaining cream stirring constantly.  Cook without boiling until mixture coasts the back of a spoon.  Remove from heat & add vanilla.  Pour into four 6oz ramekins and chill overnight.  Before serving, sprinkle each with 1 T brown sugar and place under broiler until bubbly.  Chill and serve.

Cooked Caramel Dip

Caramel Dip


2 cups Brown Sugar
1 can sweetened condensed milk
1 c wt. Karo syrup
1 cube margarine

Boil together for 3 minutes.

Pretzel Salad

Original recipe makes 10 to 12 servings

• 
  CRUST
  
  

  2 C crushed pretzels
  2Tbs sugar
  3/4 C melted butter
  
  FILLING
  
  1-8 ounce) package cream cheese, softened
  
  1 C powdered sugar
  1 8 oz tub cool whip

• 
  TOPPING
  
  1 8 oz ounce Raspberry flavored Jell-O® 
  
  2 C boiling water
  1 pkg frozen raspberries
  
  1  (16 ounce) package frozen raspberries

1. Preheat oven to 375 degrees F (190 degrees C).
2. 
   
3. In a medium bowl combine crushed pretzels, 3 tablespoons confectioner's (powdered) sugar and melted butter. Mix well and press into a 9 x 13 inch casserole dish.  I use the smaller pyrex because i like it thick.
4. Bake in preheated oven for 10 minutes. Cool.
5. To make the filling, combine in a medium bowl the cream cheese and 1 cup confectioner's (powdered) sugar; beat until smooth. Stir in whipped topping; spread mixture in cooled crust and refrigerate.
6. Meanwhile, combine gelatin mix and boiling water; add frozen raspberries. Let gelatin mixture thicken slightly, and then pour over the crust and filling layers. Refrigerate for 4 hours.

Never Fail Pie Crust

2 Cups Flour
1 Cup Shortening
½ Cup Cold Water
1/4 tsp salt
　
Combine Flour and salt together; add Shortening - stirring until pea size. Add cold water and mix until dough forms a ball. Turn out onto floured surface and knead slightly. Roll into a double pie crust or 2 singles.  I really like this pie crust because of the large amount of shortening, you can re-roll your crust and it still comes out flakey.

Caramel Apples

6 Sticks
1 Cup Sugar
1 Can Sweetened Condensed Milk
1/4 C butter or margarine
6 apples
3/4 C White Karo
1/8 t salt
1 tsp vanilla
chopped nuts - optional

Combine sugar, karo, sweetened condensed milk and salt. Cook over medium heat until 230 degrees or soft ball. Remove and cool slightly. Stir in butter and vanilla. Dip apples into nuts, and place on wax paper.



Mint Brownies - BYU

1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.) Makes 1 9 x 13 pan.  Prep and cook 90 minutes - cool 1 hr.

MINT ICING

5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Nutty Coconut Brunch Bread - Berthanne King

Beat in large mixing bowl:
4 eggs
Add and blend well:
2 C sugar
1 C salad oil
2 tsp. Coconut flavoring

Sift together:

3 C flour
½ tsp baking soda
½ tsp. Baking powder
½ tsp. Salt

Beating after each addition, add sifted dry ingredients to creamed mixture alternately with:

1 C buttermilk
Fold in:
1 C flaked coconut
1 C chopped black or english walnuts
Spoon into greased and floured 10" tube or bread pans. Bake in oven at 350 until a knife inserted comes out clean.

Meanwhile, combine in saucepan; bring to boil and boil for five minutes:

1 C sugar
½ C water
2 Tbsp. butter or margarine


Remove from stove and add:

1 tsp. Coconut flavoring


Pour hot syrup over the top of the warm bread and allow to stand for 4 hours before removing from pan.  This makes a delicious neighbor gift.

Cake Balls - Kaylee Jensen

Ingredients:
1 cake mix baked according to directions 1 can frostening Almond or chocolate Bark for dipping

Directions:
Make cake mix according to instructions. When cool crumble into a mixing bowl. Stir in entire 1 can of frosting. Form into walnut size balls. Put in freezer until they are hard enough to be dipped into the melted almond or chocolate bark. You can leave them as they are or roll them in sprinkles or nuts. I know it's hard to believe, but these are delicious. Some of the flavor's I have tried are Spice cake/cream cheese, lemon cake/lemon frostening, white cake/strawberry --let your mind go wild. This would also be a great recipe for the younger ones to help with.

Fruit Glaze - like Danish Dessert

2 ½ C Sugar
1 ½ C water
½ C cornstarch
Mix and cook till bubbles are clear. Add 2 C boiling water, and 1-3oz package of jello. Cook for 1 minute.  Let mixture cool.  I have made the following:

                         Pie
Strawberry Jello + fresh strawberries
Peach Jello + fresh peaches
Raspberry Jello + fresh raspberries
Blueberry Jello + fresh blueberries