Strawberry Cake

I found this recipe and my family loved it, so here it is.

INGREDIENTS

1 package white cake mix

1 egg white

1 cup white sugar

1 cup sliced fresh strawberries

1. Prepare the cake according to package instructions for three 8 inch round cake pans. Bake as directed on the package. Cool on wire rack.

2. To make the Frosting: In a large bowl, beat the egg white, sugar and strawberries on high speed until very stiff peaks form. This takes about 15-20 min. The frosting really grows so be sure you use a large bowl.

3. To assemble the cake: Place one layer on a serving plate, put in a couple toothpicks (this helps to hold the layers together) and frost with 1/4 of the frosting. Repeat with second layer. Place third layer on top, and frost top and sides of cake with the remaining frosting. Garnish with additional sliced strawberries.

I refrigerated it when I was done for an hour or two. I took the quick route and used two 8 inch cake pans and did not put toothpicks in the cake. It worked great! Deborah

Soft Sugar Cookies

I made these cookies for our New Beginnings and several have ask for the recipe I used.  I do have to confess Rebecca and Deborah helped with the decorating which is the reason for the beauty.   I used two different frosting recipes for these cookies.  One recipe is a cookie glaze which makes a shiny glaze and the other recipe is a buttercream frosting I used for the top deocorating.

Soft Sugar Cookies

INGREDIENTS:

2/3 cup shortening

2/3 cup butter

1 1/2 cups white sugar

2 eggs

2 teaspoons vanilla extract

3 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1/3 cup granulated sugar for decoration

DIRECCTIONS:

1.  Preheat oven to 350 degrees F (175 degrees C).

2.  In a medium bowl, cream together the butter, shortening and sugar.  Stir in the eggs and vanilla.  Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together.  Roll out dough and cut with a cookie cutter.  Place them on an unprepared cookie sheet about 2 inches apart.

3.  Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown.  Remove from baking sheets to cool on wire racks.

Buttercream Frosting

1/2 cup shortening

1/2 cup butter, softened

1 teaspoon vanilla extract

4 cups confectioners sugar

1 Tablespoons milk

In a large bowl, cream together the butter, shortening and vanilla.  Blend in the sugar, one cup at a time, beating well after each addition.  Beat in the milk, and continue mixing until light and fluffy.  Keepdicing covered until ready to decorate.

Cookie Glaze

2 cups powdered sugar

1 tablespoon milk

6 tablespoons light corn syrup

1.  Mix powdered sugar, milk and corn syrup.  Add more corn syrup.  a tablespoon at a time, to thin, if needed.  Tint with food coloring if desired.

2.  If sprinkles or other decorations are used, add immediately after frosting.

Pazookie 

(Pizza-Cookie)

 This is a weekly dessert at the Heiner home. I don't mean to brag but my chocolate chip cookies do rock, and the pazookie is even better because rod iron pans rock!!! My chocolate chip cookie recipe is no secret, it is the Nestle Tollhouse recipe with one change. Instead of butter I use butter flavored Crisco. I have to giggle any time I say the word Nestle Tollhouse because it reminds me of the Friends episode when Monica can't duplicate Phoebe's Grandma's cookie recipe. Here is the Friends video clip. One trick I learned is to not over-beat the dough. Just beat it until it is combined, not creamy. Follow the directions exactly.

The recipe is on the back of any Nestle Tollhouse chocolate chips bag...

Preheat oven to 375 degrees

2 1/4 cup all purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter (I use butter crisco)

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12 oz package) of Nestle Tollhouse semi-sweet chocolate morsels

1 cup chopped nuts (optional)

Combine: flour, baking soda and salt in small bowl. Beat butter granulated sugar brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased cookie sheets. 

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes. remove to wire racks to cool completely. Makes about 5 dozen cookies. 

Buttermilk Brownie Cake

(Satan's Cake)

John calls this Satan's cake because it constantly tempts us to eat more and whenever I make it we devour it in a day, thus making us feel 5 pounds heavier. If you want a simple, MOIST and delicous dessert, give this a try. The kids LOVE it! Thank you Grandma Sparks for the recipe!

Mix 2 cups sugar,
2 cups flour
1 ½ tsp soda
½ tsp salt

Boil together on stove: 2 sticks margarine 1 cup water 4 Tbs cocoa

Pour in dry ingredients and add ¾ cup buttermilk, 2 eggs, 1 tsp vanilla
Add mixture from stove. Mix well. Pour into large cookie sheet well greased and floured. Bake @350 degrees for 20 minutes.

Frosting: Boil in pan on stove: 1 stick margarine, 2 Tbs cocoa, 6 Tbs buttermilk
Add: 3 ¾ cups powdered sugar and 1 tsp vanilla. Cake can be frosted when warm or cooled. This is one of our family favorites. Nuts optional.

Pumpkin upside down cake

1 large can pumpkin

1 can evaporated milk, 13 0z.

4 tsp. pumpkin pie spice

3 eggs

1/2 tsp. salt

1 c sugar

1 box yellow cake mix

2 cubes butter

1 c. nuts, optional

Mix pumpkin, evaporated milk, spice, eggs, and sugar together and put in a 9x13 pan. Sprinkle dry cake mix on top of pumpkin.  Melt butter and pour over cake mix. Sprinkle nuts on top. Bake at 350 degrees for 1 hr.

This YUMMY recipe came from MaryAnn. This is the first time I have made it and I will be making it often! Its the Perfect fall recipe. I split my batter into two pie pans, so I could cut it into wedges, and it fit perfectly. I have to say it is more of a pie than a cake. YUM.

John D. in all his fabulous glory!