from the kitchen of Rona
Batter:
1 1/2 cups milk
4 eggs
1/2 C. flour
1 tsp salt - whirl
in the blender until mixed
Anaheim Chilis: 12 - 16 fresh (roast, peel, remove seeds, and steam in the microwave for 3-4 minutes), OR use app. 27 ounce can of drained chilis (Walmart). Slit them & flatten when you layer.
Layer chilis with 8 - 16 ounces grated mild cheddar cheese, ending with cheese into TWO 8 inch square pans. Pour batter over the top, slice through 4-5 times in both directions and bake at 350 degrees for 40 - 50 minutes OR microwave for 15 minutes. Baking it will sometimes cause the edges to brown too much, BUT we liked the browning.
Glass pans will cook hotter than metal. Let it set up 10 minutes before serving.
Thursday, February 10, 2011
Boterkoek (Dutch Butter Cake)
from the kitchen of Rona
Mix all by hand:
3 cups flour
1 cup sugar
3 sticks BUTTER, softened
1 egg yolk mixed
1/4 tsp almond oil
dash of salt
I get the almond oil at Bakers Cash & Carry in Salt Lake and it lasts a long time.. If you use almond extract, you need to use a scant teaspoon, but the oil is better.
Use pastry blender to mix, pat into 9X13 pan, brush top with beaten egg white, score with fork if desired, and bake at 500 degrees for 10 minutes to a light golden brown. Cool slightly and cut on the diagonal to form diamond shapes.
Mix all by hand:
3 cups flour
1 cup sugar
3 sticks BUTTER, softened
1 egg yolk mixed
1/4 tsp almond oil
dash of salt
I get the almond oil at Bakers Cash & Carry in Salt Lake and it lasts a long time.. If you use almond extract, you need to use a scant teaspoon, but the oil is better.
Use pastry blender to mix, pat into 9X13 pan, brush top with beaten egg white, score with fork if desired, and bake at 500 degrees for 10 minutes to a light golden brown. Cool slightly and cut on the diagonal to form diamond shapes.
Wednesday, February 9, 2011
The Best Frosting - Good on ANYTHING (even cardboard)
from the kitchen of Marissa
*Note: this frosting takes a bit of advance planning since the frosting needs time to cool so plan ahead!
*Makes about 4 cups frosting
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk
2 teaspoons pure vanilla extract
24 tablespoons (3 sticks) butter, cut into 24 pieces and softened at room temperature
In a medium bowl, combine the sugar, flour, cornstarch and salt. Slowly whisk in the milk until the mixture is smooth. Place a fine-mesh strainer over a medium saucepan and pour the milk mixture through the strainer into the saucepan. Cook the mixture over medium heat, whisking constantly, until the mixture boils and is thick enough that it starts to become difficult to easily whisk. This could take anywhere between 5-10 minutes, depending on your stove, heat, etc. It should bubble quite a bit at the end and thicken considerably.
Transfer the mixture to a clean bowl and cool to room temperature. I refrigerated my initial mixture overnight. If you do this, make sure to pull it out in time to let it warm back up to room temperature. If you try to proceed with the rest of the recipe and the mixture is too cold, the butter won't absorb into the frosting like it should.
Once the frosting is completely cooled to room temperature (it should have no hint of warmth at all!), beat the mixture with the vanilla on low speed until it is well combined, about 30 seconds (a stand mixer will work best for this). Add the butter, one piece at a time, and beat the frosting until all the butter has been incorporated fully, about 2 minutes. Increase the speed to medium-high and let the mixer work it's magic. Beat the frosting for five minutes, until it is light and fluffy. Let the frosting sit at room temperature until it is a bit more stiff, about 1 hour. If you chill it for an hour or so, it would be stiff enough to actually pipe with instead of frosting with a rubber spatula.
Chocolate Version: Add 1/4 cup cocoa powder to the sugar, flour, cornstarch, salt mixture in the first step. Once the frosting has been mixed for five minutes and is light and fluffy, mix in 3 ounces of semisweet chocolate that has been melted and completely cooled to room temperature.
*Note: this frosting takes a bit of advance planning since the frosting needs time to cool so plan ahead!
*Makes about 4 cups frosting
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk
2 teaspoons pure vanilla extract
24 tablespoons (3 sticks) butter, cut into 24 pieces and softened at room temperature
In a medium bowl, combine the sugar, flour, cornstarch and salt. Slowly whisk in the milk until the mixture is smooth. Place a fine-mesh strainer over a medium saucepan and pour the milk mixture through the strainer into the saucepan. Cook the mixture over medium heat, whisking constantly, until the mixture boils and is thick enough that it starts to become difficult to easily whisk. This could take anywhere between 5-10 minutes, depending on your stove, heat, etc. It should bubble quite a bit at the end and thicken considerably.
Transfer the mixture to a clean bowl and cool to room temperature. I refrigerated my initial mixture overnight. If you do this, make sure to pull it out in time to let it warm back up to room temperature. If you try to proceed with the rest of the recipe and the mixture is too cold, the butter won't absorb into the frosting like it should.
Once the frosting is completely cooled to room temperature (it should have no hint of warmth at all!), beat the mixture with the vanilla on low speed until it is well combined, about 30 seconds (a stand mixer will work best for this). Add the butter, one piece at a time, and beat the frosting until all the butter has been incorporated fully, about 2 minutes. Increase the speed to medium-high and let the mixer work it's magic. Beat the frosting for five minutes, until it is light and fluffy. Let the frosting sit at room temperature until it is a bit more stiff, about 1 hour. If you chill it for an hour or so, it would be stiff enough to actually pipe with instead of frosting with a rubber spatula.
Chocolate Version: Add 1/4 cup cocoa powder to the sugar, flour, cornstarch, salt mixture in the first step. Once the frosting has been mixed for five minutes and is light and fluffy, mix in 3 ounces of semisweet chocolate that has been melted and completely cooled to room temperature.
Coconut Cake/Cupcakes
from the kitchen of Marissa
1 (18.25 ounce) package white cake mix
1/4 cup vegetable oil
3 eggs
1 (8 ounce) container sour cream
1 (8 ounce) can coconut cream
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a medium bowl, combine the cake mix, oil, eggs, sour cream and cream of coconut. Mix until well blended. Spread evenly into the prepared pan.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
Make the frosting while your cake cools. Frost cooled cake/cupcakes then sprinkle with coconut and top with a maraschino cherry.
1 (18.25 ounce) package white cake mix
1/4 cup vegetable oil
3 eggs
1 (8 ounce) container sour cream
1 (8 ounce) can coconut cream
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a medium bowl, combine the cake mix, oil, eggs, sour cream and cream of coconut. Mix until well blended. Spread evenly into the prepared pan.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
Make the frosting while your cake cools. Frost cooled cake/cupcakes then sprinkle with coconut and top with a maraschino cherry.
Almond Cookies
from the kitchen of Debbie
1 C butter, softened
2/3 C sugar
1/2 tsp almond extract
2 C flour
1/3 to 1/2 C seedless raspberry jam
GLAZE:
1 C confectioners sugar
2-3 tsp water
1/2 tsp almond extract
Cream butter and sugar. Beat in extract, gradually add flour until dough forms a ball. Cover and refrigerate one hour or until easy to handle. Roll into 1" balls. Place one inch apart on ungreased baking sheets. Using end of a wooden spoon handle, make indentation in center. Fill with jam. Bake 350 for 14-18 minutes or until edges lightly browned. Remove to wire racks. Drizzle glaze over.
1 C butter, softened
2/3 C sugar
1/2 tsp almond extract
2 C flour
1/3 to 1/2 C seedless raspberry jam
GLAZE:
1 C confectioners sugar
2-3 tsp water
1/2 tsp almond extract
Cream butter and sugar. Beat in extract, gradually add flour until dough forms a ball. Cover and refrigerate one hour or until easy to handle. Roll into 1" balls. Place one inch apart on ungreased baking sheets. Using end of a wooden spoon handle, make indentation in center. Fill with jam. Bake 350 for 14-18 minutes or until edges lightly browned. Remove to wire racks. Drizzle glaze over.
Peanut Butter Fingers
from the kitchen of Shelly
1 C butter or margarine
1 C sugar
1 C brown sugar
2/3 C peanut butter
2 eggs
1 tsp vanilla
2 C flour
1/2 tsp salt
1 tsp soda
2 C oatmeal
Mix first ingredients, then add dry. Spread in large cookie sheet, and bake at 350 for 15-18 minutes. Frost with peanut butter while warm, then frost with icing when cool.
1 C butter or margarine
1 C sugar
1 C brown sugar
2/3 C peanut butter
2 eggs
1 tsp vanilla
2 C flour
1/2 tsp salt
1 tsp soda
2 C oatmeal
Mix first ingredients, then add dry. Spread in large cookie sheet, and bake at 350 for 15-18 minutes. Frost with peanut butter while warm, then frost with icing when cool.
Toffee Squares
from the kitchen of Carol W.
1 C butter or margarine
1 C brown sugar
1 egg
2 C flour
pinch salt
1 tsp vanilla
Spread on ungreased cookie sheet. Bake at 350 for 10-12 minutes. While hot sprinkle chocolate chips on and spread when melted. Refrigerate 15 minutes or so to set chocolate. May sprinkle nuts on top of melted chocolate before set if desired.
1 C butter or margarine
1 C brown sugar
1 egg
2 C flour
pinch salt
1 tsp vanilla
Spread on ungreased cookie sheet. Bake at 350 for 10-12 minutes. While hot sprinkle chocolate chips on and spread when melted. Refrigerate 15 minutes or so to set chocolate. May sprinkle nuts on top of melted chocolate before set if desired.
Quick Cocoa Cupcakes
from the kitchen of Carol
2 C sugar
1 C margarine or butter
2 eggs
2 tsp vanilla
1 C milk
3 C flour
1/2 C dry cocoa
2 tsp soda
1 1/2 tsp salt
1 C boiling water
Cream sugar and butter well. Add eggs and beat. Sift dry ingredients together, and add with milk to first mixture. Add vanilla and boiling water.
Bake at 375 for 20 minutes--either in cupcake cups or cake pan. Half the recipe for less cupcakes.
2 C sugar
1 C margarine or butter
2 eggs
2 tsp vanilla
1 C milk
3 C flour
1/2 C dry cocoa
2 tsp soda
1 1/2 tsp salt
1 C boiling water
Cream sugar and butter well. Add eggs and beat. Sift dry ingredients together, and add with milk to first mixture. Add vanilla and boiling water.
Bake at 375 for 20 minutes--either in cupcake cups or cake pan. Half the recipe for less cupcakes.
Tuesday, February 8, 2011
Peanut Butter Chocolate Chip Cookies
from the kitchen of Shawnalyn
Ingredients:
1 Cup butter
1 1/4 Cup brown sugar
2 eggs
1 1/4 teaspoon baking soda
1 1/4 Cup sugar
1 Cup peanut butter (creamy)
1 1/4 teaspoon vanilla
2 teaspoons baking powder
2 ½ Cups flour
1/4 teaspoon salt
2 Cups chocolate chips
Directions:
Preheat oven to 350*.
Combine butter, sugars, vanilla and peanut butter until creamy. Add eggs, beat until well blended. Add remaining ingredients, leaving chocolate chips for last. Drop Tablespoon or so of dough for each cookie. Bake for 10 min on ungreased cookie sheet.
Ingredients:
1 Cup butter
1 1/4 Cup brown sugar
2 eggs
1 1/4 teaspoon baking soda
1 1/4 Cup sugar
1 Cup peanut butter (creamy)
1 1/4 teaspoon vanilla
2 teaspoons baking powder
2 ½ Cups flour
1/4 teaspoon salt
2 Cups chocolate chips
Directions:
Preheat oven to 350*.
Combine butter, sugars, vanilla and peanut butter until creamy. Add eggs, beat until well blended. Add remaining ingredients, leaving chocolate chips for last. Drop Tablespoon or so of dough for each cookie. Bake for 10 min on ungreased cookie sheet.
Cracked Cookie
from the kitchen of Brandi
Ingredients
1/2 cup sugar
1 egg
2 tablespoons vegetable oil
1 (1 ounce) square unsweetened chocolate, melted and cooled
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
confectioners' sugar
Directions
1. In a mixing bowl, combine sugar, egg, oil, chocolate and
vanilla; mix well. Combine flour, baking powder and salt; gradually add
to creamed mixture and mix well. Chill dough for at least 2 hours. With
sugared hands, shape dough into 1-in. balls. Roll in confectioners'
sugar. Place 2 in. apart on greased baking sheets. Bake at 350 degrees F
for 10-12 minutes or until set. Remove to a wire rack to cool.
Ingredients
1/2 cup sugar
1 egg
2 tablespoons vegetable oil
1 (1 ounce) square unsweetened chocolate, melted and cooled
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
confectioners' sugar
Directions
1. In a mixing bowl, combine sugar, egg, oil, chocolate and
vanilla; mix well. Combine flour, baking powder and salt; gradually add
to creamed mixture and mix well. Chill dough for at least 2 hours. With
sugared hands, shape dough into 1-in. balls. Roll in confectioners'
sugar. Place 2 in. apart on greased baking sheets. Bake at 350 degrees F
for 10-12 minutes or until set. Remove to a wire rack to cool.
Vanishing Chocolate Butterscotch Cookies.
from the kitchen of Natalie
1/2 pound margarine or butter, softened
1 cup fimly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose floud
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker Oats (uncooked, quick or old fasioned
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
( makes about 4 dozen)
1. heat oven to 350
2. beat together margaine and sugars until creamy
3. Add eggs and vanilla: beat well
4. Add comined flour, baking soda, cinnamon and salt; mix well.
5. Stir in oats and chocolate chips, and butterscotch chips. Mix well
6. Drop by round tablespoonfuls onto ungreased chookie sheet.
7. Bake 10 to 12 minutes or until golden brown.
8. Cool 1 minute on chookie sheet; remove to wire rack.
1/2 pound margarine or butter, softened
1 cup fimly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose floud
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker Oats (uncooked, quick or old fasioned
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
( makes about 4 dozen)
1. heat oven to 350
2. beat together margaine and sugars until creamy
3. Add eggs and vanilla: beat well
4. Add comined flour, baking soda, cinnamon and salt; mix well.
5. Stir in oats and chocolate chips, and butterscotch chips. Mix well
6. Drop by round tablespoonfuls onto ungreased chookie sheet.
7. Bake 10 to 12 minutes or until golden brown.
8. Cool 1 minute on chookie sheet; remove to wire rack.
Chocolate Mint Cookies
from the kitchen of Brionna
1 pkg. devils food cake mix
2 eggs
1/2 cup oil
1 cup chocolate chips
1 ½ boxes Andes Chocolate Mints
Mix cake mix, eggs, and oil together. Batter will be thick. Stir in chocolate chips. Drop by teaspoonfuls on cookie sheet. Bake at 350 degrees for 7 minutes. After cookies are removed from oven, place one Andes mint on each cookie. When melted, swirl lightly with a toothpick. Makes 2 dozen.
1 pkg. devils food cake mix
2 eggs
1/2 cup oil
1 cup chocolate chips
1 ½ boxes Andes Chocolate Mints
Mix cake mix, eggs, and oil together. Batter will be thick. Stir in chocolate chips. Drop by teaspoonfuls on cookie sheet. Bake at 350 degrees for 7 minutes. After cookies are removed from oven, place one Andes mint on each cookie. When melted, swirl lightly with a toothpick. Makes 2 dozen.
Coconut Chicken Curry
from the kitchen of Brionna
1 lb boneless, skinless chicken breast (about 2 large breasts)
1 ½ tablespoons vegetable oil
2-3 tablespoons curry powder (depends on how spicy you want it)
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk (NOT light)
1 (14.5 ounce) can stewed, diced tomatoes
3 tablespoons sugar
1 tablespoon lime or lemon juice
2 tablespoons flour
1 red pepper, cut into pieces
1 potato, skinned, cut into pieces
salt and pepper to taste
Dice onion & cut up chicken. Season chicken pieces with salt and pepper. Heat oil in a large skillet over medium-high heat for two minutes. Add curry and mix thoroughly. Let flavors meld for an additional 5 minutes, stirring occasionally. Stir in onions, garlic, and flour, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 5-7 minutes, or until chicken is mostly cooked through. Transfer mixture to a heated crock pot. Add coconut milk, tomatoes, sugar, potato, lime juice, and red pepper and stir to combine. Cover and cook on low 4-5 hours. Serve over jasmine or basmati rice.
1 lb boneless, skinless chicken breast (about 2 large breasts)
1 ½ tablespoons vegetable oil
2-3 tablespoons curry powder (depends on how spicy you want it)
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk (NOT light)
1 (14.5 ounce) can stewed, diced tomatoes
3 tablespoons sugar
1 tablespoon lime or lemon juice
2 tablespoons flour
1 red pepper, cut into pieces
1 potato, skinned, cut into pieces
salt and pepper to taste
Dice onion & cut up chicken. Season chicken pieces with salt and pepper. Heat oil in a large skillet over medium-high heat for two minutes. Add curry and mix thoroughly. Let flavors meld for an additional 5 minutes, stirring occasionally. Stir in onions, garlic, and flour, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 5-7 minutes, or until chicken is mostly cooked through. Transfer mixture to a heated crock pot. Add coconut milk, tomatoes, sugar, potato, lime juice, and red pepper and stir to combine. Cover and cook on low 4-5 hours. Serve over jasmine or basmati rice.
Soft Sugar Cookies
from the kitchen of Marissa
1 1/2 C. butter softened
2 C. sugar
4 eggs
1/2 C. sour cream
2 tsp. soda
2 tsp. vanilla
1/2 tsp. salt
1 tsp of lemon zest
8 C. flour
Frosting
1 lb powdered sugar (3 1/2 Cups)
1 stick butter
1 tsp vanilla
Add evaporated milk until right consistency
Mix butter, sugar, eggs, and sour cream. Gradually add dry ingredients. Refrigerate for 2 hours. Roll out thick. Cut out with cookie cutters. Bake at 350 for 5 - 8 minutes. Frost when cool.
1 1/2 C. butter softened
2 C. sugar
4 eggs
1/2 C. sour cream
2 tsp. soda
2 tsp. vanilla
1/2 tsp. salt
1 tsp of lemon zest
8 C. flour
Frosting
1 lb powdered sugar (3 1/2 Cups)
1 stick butter
1 tsp vanilla
Add evaporated milk until right consistency
Mix butter, sugar, eggs, and sour cream. Gradually add dry ingredients. Refrigerate for 2 hours. Roll out thick. Cut out with cookie cutters. Bake at 350 for 5 - 8 minutes. Frost when cool.
Cranberry Cookies
from the kitchen of Amy
1 1/2 c. butter
2 c. sugar
1 egg
1 T grated orange peel
2 tsp vanilla
3 c. flour
1 tsp. baking powder
1/4 tsp. salt
1 1/2 c. craisins
1 c. chopped pecans
1 1/2 c. coconut (optional)
Bake at 350* for 10-12 minutes. Done when edges begin to brown.
1 1/2 c. butter
2 c. sugar
1 egg
1 T grated orange peel
2 tsp vanilla
3 c. flour
1 tsp. baking powder
1/4 tsp. salt
1 1/2 c. craisins
1 c. chopped pecans
1 1/2 c. coconut (optional)
Bake at 350* for 10-12 minutes. Done when edges begin to brown.
Lemon Cream Cupcakes
from the kitchen of Marissa
1 box lemon cake mix
2 eggs
1 cup sour cream
1 package (8oz) cream cheese, softened
2 Tbsp grated lemon zest
Mix all but lemon zest until smooth and creamy. Add lemon zest and combine. Fill paper liners 3/4 full . Bake at 350 for 15 - 18 min. Frost when cool.
Cream Cheese Frosting
8 ounce cream cheese, softened
1/2 cup butter
3 3/4 cups powdered sugar
1 tsp vanilla extract
Beat cream cheese and butter until smooth. Stop mixer and add sugar and vanilla. Start mixer on low and gradually increase speed until fluffy. Frost and refrigerate.
Garnish each cupcake with one raspberry, blueberry or lemon drop.
1 box lemon cake mix
2 eggs
1 cup sour cream
1 package (8oz) cream cheese, softened
2 Tbsp grated lemon zest
Mix all but lemon zest until smooth and creamy. Add lemon zest and combine. Fill paper liners 3/4 full . Bake at 350 for 15 - 18 min. Frost when cool.
Cream Cheese Frosting
8 ounce cream cheese, softened
1/2 cup butter
3 3/4 cups powdered sugar
1 tsp vanilla extract
Beat cream cheese and butter until smooth. Stop mixer and add sugar and vanilla. Start mixer on low and gradually increase speed until fluffy. Frost and refrigerate.
Garnish each cupcake with one raspberry, blueberry or lemon drop.
Red Velvet Cupcakes
from the kitchen of Ann Marie
2 1/4 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups sugar
4 eggs
1 cup sour cream
1/2 cup buttermilk (or milk with 2 teaspoons lemon juice)
1 teaspoon red food coloring
4 teaspoons Pure Vanilla Extract
DIRECTIONS
1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
Bake 18 to 22 minutes or until toothpick inserted into cupcake comes out clean. Gently remove from oven (these are super-moist, and will collapse if you aren’t careful). Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Cream Cheese Frosting
2 1/4 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups sugar
4 eggs
1 cup sour cream
1/2 cup buttermilk (or milk with 2 teaspoons lemon juice)
1 teaspoon red food coloring
4 teaspoons Pure Vanilla Extract
DIRECTIONS
1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
Bake 18 to 22 minutes or until toothpick inserted into cupcake comes out clean. Gently remove from oven (these are super-moist, and will collapse if you aren’t careful). Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Cream Cheese Frosting
Homemade Oreos
from the kitchen on Sarah
2 pkgs. Devil's Food Cake Mix
1 1/2 Cups Shortening
4 eggs
Icing:
1- 8 oz. pkg Cream Cheese
6 Tbsp. Butter
2 Cups Powdered Sugar
1/2 tsp. Vanilla
Combine ingredients for cookie dough Roll into 1/2 inch round balls. Place on cookie sheet 2 inches apart. Bake at 350 degrees for no longer that 8 minutes.
For icing: Combine all ingredients. Spread icing between 2 cookies when cool.
Variation: I like to switch it up sometimes and add mint extract to the icing for mint oreos or a little orange zest and juice for orange icing. (Yummy!) This also works with any flavor of cake mix.
2 pkgs. Devil's Food Cake Mix
1 1/2 Cups Shortening
4 eggs
Icing:
1- 8 oz. pkg Cream Cheese
6 Tbsp. Butter
2 Cups Powdered Sugar
1/2 tsp. Vanilla
Combine ingredients for cookie dough Roll into 1/2 inch round balls. Place on cookie sheet 2 inches apart. Bake at 350 degrees for no longer that 8 minutes.
For icing: Combine all ingredients. Spread icing between 2 cookies when cool.
Variation: I like to switch it up sometimes and add mint extract to the icing for mint oreos or a little orange zest and juice for orange icing. (Yummy!) This also works with any flavor of cake mix.
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