Simple White Frosting

Ingredients: 

1/4 cup margarine, melted
1 tsp. Madagascar vanilla
1/4-1/2 cup milk
3-4 cups powder sugar

Directions: 

Take and melt the margarine. Add the vanilla and 1/4 cup milk. Then start adding the powder sugar. When it gets to thick add a couple more Tblsp. milk. If too thin just add a bit more powder sugar. Get to the consistency that you like.

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

Yellow Cake

Ingredients: 

2 cups flour
1 tsp. baking powder
1 tsp. salt
1/2 cup softened margarine
1 1/2 cup sugar
2 eggs
3/4 cup milk
1 tsp. Madagascar vanilla

Directions: 

Put all ingredients together in a mixing bowl and mix well.

Bake at 375 degrees for 25-30 minutes. Stick a tooth pick in the center and if it comes out clean it's done.

-I love this cake with strawberries. It's a version of strawberry shortcake. Take the fresh or frozen strawberries and mix with some sugar to taste. Smash with a potato masher. Spoon onto a piece of cake.

- Another yummy thing to do with this cake, is to take a can of cherries and spread on bottom of the pan, then pour the dough on top and bake. (it make take a bit longer to bake this way though. You can use the Simple white frosting recipe on top to make it a bit sweeter.

Soft Molasses Ginger Cookies

Ingredients: 

3 cups flour
3/4 tsp. salt
2 tsp. baking powder
1 tsp. ginger
1 tsp. cinnamon
1 cup margarine or butter
1 cup brown sugar
2 eggs
1/2 cup molasses
1/2 cup evaporated milk

Directions: 

Mix dry ingredients and set aside. Next mix the butter, brown sugar, eggs, molasses and milk. Then add the dry ingredients and mix well. Refrigerate until chilled and hardened. Make 1" balls and set on a cookie sheet.

Bake at 350 degrees for 8-10 minutes.

-You can dip the dough ball in white sugar and place face up before baking. Adds a nice touch.

Baking Sheet mat (Purchase at Chef's Catalog) I love these cooking mats! I use them for all my cookies. The clean up is a breeze and it saves your pans.

Jelly Rolls

Ingredients: 

1/2 cup flour
1/8 tsp. salt
3 egg whites
1 tsp. cider vinegar
1/2 cup sugar
3 egg yokes
1/2 tsp. Madagascar Vanilla

Directions: 

Mix together flour and salt, set aside. Beat egg whites until frothy, then add vinegar. Continue beating until egg whites are stiff or just until spoon can be turned over without whites slipping out. Add sugar gradually beating after each little bit.

Beat egg yokes until thick, lemon colored. Add vanilla and beat again. Fold yokes into whites with a spatula, using long deep strokes and as few as possible. Sift in flour, folding it in gradually.

Pour into buttered and floured 8x8" pans. Spread batter 1/2" thick. Bake in hot oven at 425 degrees for 8 minutes or until cake springs back when touched lightly with a finger.

Let cool for a few minutes, then flip pan over a flat surface and cake should come out. Spread with your favorite jam, then carefully roll up. Slice 1" rolls.

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

Fluffy White Frosting

Ingredients: 

2/3 cup sugar
2 Tblsp. water
3 Tblsp. light corn syrup
1/4 tsp. cream of tartar
1/8 tsp. salt
1 egg white

Directions: 

Add all ingredients to a double boiler and cook over rapidly boiling water. Beat with a mixer until frosting reaches stiff peaks. It takes about 7 minutes.
Let cool then frost your cake.
-I love this frosting on Angel Food Cake

Double Boiler (purchase at Sur La Table) This one is just like the one I use.

Russian Tea

Ingredients: 

2 cups tang
1/2 cup instant tea
add sugar to taste
2 tsp. cinnamon
1/2 tsp. cloves
lemonade mix to taste (optional)

Directions: 

Mix together. Take 2 Tblsp. mix and add hot water.

Enjoy!

Snickerdoodles

Ingredients: 

1 cup margarine
2 eggs
1 1/2 cup sugar
2 tsp. cream of tartar
1 tsp. baking soda
2 3/4 cup flour
1 cup sugar & 1 tsp. cinnamon for dusting dough

Directions: 

Take and mix all ingredients together. Once mixed make 1 inch balls by rolling dough in your hands. Set aside. Mix the sugar and cinnamon together and put into a 1 gallon ziploc bag. Take about 6 of the dough balls and drop into the sugar bag. Close top and shake gently until covered. Take out and place on a cookie sheet.

Bake at 350 for 10 minutes.

Baking Sheet mat (Purchase at Chef's Catalog) I love these cooking mats! I use them for all my cookies. The clean up is a breeze and it saves your pans.

Knox Blox

Ingredients: 

4 envelopes Knox unflavored gelatine
3 packages of flavored jello (3 oz. each)
4 cups boiling water

Directions: 

In a large bowl, combine knox gelatine and flavored jello. Add boiling water and stir until completely dissolved. Pour into a large shallow baking pan and chill until firm. Cut into squares.

Ruth's Cinnamon Rolls

Ingredients: 

2 Tblsp. dry active yeast
1/4 cup warm water
1/4 cup sugar
1/2 cup margarine
1 tsp. salt
1 cup hot milk
1 egg beaten
3 1/2 cups flour
1/2 cup margarine to spread on dough
2 cups sugar
2 tsp. cinnamon
1 cup raisins, optional (soaked in hot water until swollen)
White Frosting:
1/4 cup margarine, melted
1 tsp. Madagascar vanilla
1/4-1/2 cup milk
3-4 cups powder sugar

Directions: 

Combine the warm water, sugar and yeast. Let the yeast proof and rise for 5-10 minutes. While the yeast is rising combine the hot milk (I heat this up in the microwave, be careful not to overflow), 1/2 cup melted butter or margarine, egg and salt. Whisk ingredients together until well blended. Add the yeast mixture to the egg mixture and mix throughly, then add the flour. Knead the dough for about 5 minutes or until well mixed and air bubbles are incorporated. Let rise until doubled in a greased bowl with a moist towel on top.

When dough is risen take it and roll it out with a rolling pin on a floured surface. A large counter or table works well. Roll the dough out into a large rectangle. about 1/2" thickness. Take some soft margarine and rub it on the entire surface of the dough with your fingers. Then mix the brown sugar and cinnamon together and spread evenly over all the margarine. Sprinkle the raisins if you want them over the sugar mixture.

Starting at the bottom of the dough, start rolling gently until you have rolled the complete rectangle and have a large tube. Take dental floss and slide under the roll. Bring both sides up together and then down opposite directions to cut the dough. (This is the best way to cut cinnamon rolls and not deform them.) Start cutting 1" rolls off the tube. When all have been cut place them in 9x13" baking pans. Bake at 350 degrees until lightly browned.

You can then leave plain or frost with a simple white frosting.

Frosting:
Take and melt the margarine. Add the vanilla and 1/4 cup milk. Then start adding the powder sugar. When it gets to thick add a couple more Tblsp. milk. If too thin just add a bit more powder sugar. Get to the consistency that you like, then spread on the cinnamon rolls.

-When I was a kid I made these in the winter time and the smell was so wonderful and tasted the same...

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

Cake Mix Cookies

Ingredients: 

1 box cake mix (lemon, strawberry, devil's food or any flavor
1 box pudding mix to match the flavor of the cake mix
1 egg
1 8 oz. container of Cool Whip

Directions: 

Mix together dry cake mix, dry pudding mix, egg and Cool Whip. Shape into balls and roll in powdered sugar. Put on cookie sheet. Bake at 350 degrees for 13 minutes.

-This recipe is so easy to make and you get very chewy cookies which I love.

Baking Sheet mat (Purchase at Chef's Catalog)I love these cooking mats! I use them for all my cookies. The clean up is a breeze and it saves your pans.

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