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Wednesday, March 28, 2012

Sugar Cookie

Hi, WEEC  listeners,

Today's recipe is a sugar cookie that is good frosted..or not.  Celebrate today.  :-)

                                  SUGAR COOKIE 
1 c. powdered sugar
2 tsp. vanilla
1 c. granulated sugar 
5c. flour
1 c. butter
1 tsp. soda
1 c. vegetable shortening 
1 tsp. cream of tartar
2 large eggs 
1/4 tsp. salt
In a bowl, sift together all dry ingredients; set aside. In a separate bowl, cream butter, granulated sugar, and shortening until light and fluffy. 
Slowly add powdered sugar and mix well. Add eggs in, one at a time, mixing after each one. Add vanilla. Mix in dry ingredients, 1 cup at a time, until all is incorporated.
 Roll into small balls, place on cookie sheet, press down with bottom of glass dipped in sugar. bake 10-15 minutes in 350° oven. 

You may also roll out this dough for a frosted cookie.

                 Softer than Royal icing...icing
1 c. confectioners sugar 
1/4 tsp. almond extract
2 tsp. milk 
1 tsp. vanilla
2 tsp. light corn syrup 
paste or gel food color
In a mixer bowl, stir together confectioner' sugar and milk until smooth. Beat in corn syrup and extracts until icing is smooth and glossy. If icing is too thick, add more corn syrup. You may also add other extracts such as strawberry, etc. Frost cookies by placing icing in piping bag, outlining cookies, and filling in the rest of the cookie.

Yield: Will decorate 1 dozen cookies, so adjust amount according to your needs. Store in refrigerator and stir before using.

Note: You can make cutout cookies with this dough, but it does spread out a bit, although not terribly. I've also given another recipe for sugar cookie frosting that is softer than royal icing but tastes like buttercream. After it dries overnight, cookies can be stacked with no smears.

Confectionately Yours,


Monday, March 26, 2012

Corn Chowder

Hi WEEC Listeners,

Here is the recipe shared today on Circle of Friends.  :-)


5 slices bacon, fried crisp and crumbled 
1 (16-oz.) can creamed corn
1 med. onion, chopped
 1 (12-oz.) can evaporated milk
3 c. potatoes, diced
1/2 c. fresh milk
2 c. water 
dried parsley
1 chicken bouillon cube or equivalent (I use chicken soup base)
instant potato flakes, optional

Cook bacon until crisp. Set aside and saute onions in bacon drippings until soft. Add potatoes, water, and soup base mix. 

Bring to a boil. Reduce heat, cover and simmer 12-15 minutes until potatoes are tender. Add corn and milk; heat thoroughly. 

If you want a thicker soup, add instant potato flakes, a tablespoon at a time until desired consistency is reached. Add parsley and garnish with bacon.

Note: I cannot stress enough how much I rely on soup base to flavor soups, gravies and sauces. The concentration can be adjusted to achieve the "rich broth" I refer to in many of my recipes.

Precooked bacon works well for this recipe.  I keep it in the freezer, microwave it 30 seconds or so to re-crisp &  continue with the recipe.

Every so often, I DO buy uncooked bacon.  I lay in a single layer on a cookie sheet and BAKE it at 350 degrees until crisp. I save the drippings & refrigerate them in a jar for later use to flavor soups, green beans, & good ol' soup beans.

Confectionately Yours,


Monday, March 12, 2012

Prizewinning Carrot Cake


2 c. sugar
4 eggs
1-1/2 c. vegetable oil 
2 tsp. baking soda
1 tsp. salt
2 c. sifted flour
3 tsp. cinnamon
3 c. finely grated carrots
2 tsp. vanilla extract

Cream oil and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla.

Sift dry ingredients together; add to creamed mixture
blending well. Bake in three 8" greased and floured pans for 40 minutes in a preheated 325° oven. Layers will not rise high in center. They remain rather even on top. 

Cool 10 minutes in pan and turn out onto a cooling rack. Cool and frost with cream cheese frosting. This cake and frosting freezes well.

Cream Cheese Frosting
2 (8-oz.) pkg. cream cheese, softened 
1 tsp. vanilla
1/2-1 c. butter, softened 
2 lbs. confectioners sugar
Beat cream cheese until softened and no lumps. Add softened butter. Gradually mix in confectioners sugar and vanilla. If you want a softer frosting, use the full amount of the butter. I use the smaller amount of butter for a stiffer frosting so that it can be piped onto cake.

Note: This cake took first prize in 1990 at the Offutt Air Force Base commissary contest. This would be more impressive if you didn't know that only 6 cakes were entered...BUT I beat out the previous years winner, and there were 50 contestants that
year. The funny thing is, I'm not a fan of carrot cake, but every time I made this, those who are ask for the recipe.  Sometimes SELF is denied so others will be blest.  :-)

Confectionately Yours,