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Frosting and Fillings

 

Divinity Frosting

Lorane Burnside

  • 3 cups sugar

  • ½ cup white corn syrup

  • ¾ cup water

Cook for 3 to 4 minutes with lid on and stir.

Remove lid and cook o 240 degrees.  Beat 2 egg whites till stiff and add syrup to egg whites and beat till done.  Add ½ tsp salt and 1 teaspoon flavoring.  Yummy!

Cooked Frosting

Roma Christensen

  • ½ cup milk

  • 2 ½ tablespoons flour

  • Beat together and cook until thick.

  • Add ½ cup granulated sugar

  • ½ cup shortening

Mix together and add a pinch of salt.  Surprisingly good!

Twinkie Filling

Lorane Burnside

Mix together:

  • 5 tablespoons flour

  • 5 tablespoons sugar

  • 1 cup milk

Cook stirring constantly to paste consistency.  Remove from heat and cool to room temperature. 

Add:

  • ½ cup butter

  • ½ cup shortening

  • ¾ cup granulated sugar

Beat all ingredients together for 5 minutes.

Use pastry filler to fill cup cakes.  Fills 40 cup cakes.

Coconut Pecan Frosting

Alice Byington

  • 1 Egg

·         2/3 Cup Evaporated Milk

·         2/3 Cup Sugar

·         ¼ Cup Butter

·         Dash Salt

·         1 1/3 Cups Flaked Coconut

·         ½ Cup Chopped Pecans

In a saucepan beat eggs slightly.  Stir in milk, sugar, butter, and salt.  Cook and stir over medium heat about 12 minutes or till thickened and bubbly.  Stir in coconut and pecans.  Cool thoroughly.  Spread on cake.  Frosts top of one 13 X 9 inch cake or tops of two 8 or 9 inch layers. 

Hungarian Chocolate Frosting

Ines Laughlin

  • 3 sq. unsweetened chocolate, melted

  • 4 Tbsp. hot water

  • 2 well beaten eggs

  • 2 ½ cups sifted powdered sugar

  • ½ cup unsalted butter or Crisco (not salad oil)

Melt chocolate, add hot water and blend; add eggs and sugar stirring constantly until blended.  Remove from fire but allow mixture to stand over hot water until slightly thickened, stirring constantly, for about 3 minutes.  Cool quickly until lukewarm, adding butter, 2 tablespoons at a time, stirring and blending after each addition; add 1 teaspoon vanilla.  Will cover tops and sides of three 9 inch layers.  This frosting may be kept in refrigerator until needed.  It can then be spread on cake layers that are nearly cold.  The warm cake will soften the frosting so it will spread easily.

Broiled Frosting

Roma Christensen

  • 6 teaspoons butter or margarine

  • ½ cup brown sugar

  • ¼ cup canned milk

  • 1 teaspoon vanilla

  • ½ cup coconut

  • ½ cup nuts

Put on top of cake and glaze in oven or broil rack one minute.  Watch closely. 

Very good!

Fudge Frosting

Roma Christensen

  • 2 1-oz squares unsweetened bakers chocolate

  • 3 cups sugar

  • 3 tablespoons light corn syrup

  • 1 cup milk

  • ¼ cup butter or margarine

  • 1 teaspoon vanilla

Butter sides of heavy 3-quart saucepan

In it combine first 4 ingredients and ¼ teaspoon salt.  Cook and stir over low heat till sugar dissolves and chocolate melts.  Cook to soft-ball stage (234 degrees) without stirring.  Remove from heat; add butter and cool to warm (110 degrees) without stirring.  Add vanilla; beat till mixture is of spreading consistency.  Frosts two 9-inch layers.

Butter Cream Frosting

Roma Christensen

  • ½ cup butter or Crisco shortening

  • ¼ cup milk or cream (scalded)

  • ¼ teaspoon salt (only with Crisco)

  • 4 to 5 cups powdered sugar.

Mix till light and fluffy.  Add 1 teaspoon vanilla or flavoring of choice. 

Caramel Frosting

Roma Christensen

  • ½ cup butter or margarine

  • 1 cup packed brown sugar

  • ¼ cup milk

  • 2 cups powdered sugar

Heat butter over medium heat in 2 quart saucepan until melted.  Stir in brown sugar.  Heat to boiling, stirring constantly.  Reduce heat to low.  Boil and stir 2 minutes.  Stir in milk.  Heat to boiling; remove from heat.  Cool to lukewarm.  Gradually stir in powdered sugar.  Place saucepan of frosting in bowl of cold water.  Beat until smooth and of spreading consistency.  If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time.  Frosts a 13x9-inch cake or fills and frosts two 8 or 9-inch cake layers.

7-Minute Icing

Alice Byington

  • 2 egg whites

  • 1 ½ c sugar or 2 cups brown sugar

  • ½ teaspoon salt

  • 1/3 cup water

  • 1 tablespoon corn syrup

Beat with mixer 1 full minute.  Put over rapidly boiling water in a double boiler and beat for 7 minutes or until it will stand in a peak.  Remove from heat and add 1 teaspoon vanilla.  If brown sugar is used leave out the corn syrup.

Cream Cheese Frosting

Roma Christensen

  • 1 3-oz package Cream Cheese

  • 1 cube butter

  • 1 box (1 lb.) powdered sugar

  • 1 teaspoon vanilla

  • Nuts may be added if desired.

Cream together until light and fluffy.  Spread over baked loafs of carrot cake.  Can be frozen.  Wrap cakes in plastic wrap and then in tin foil and freeze.

Cream Cheese Frosting

Grandma Cordelia Sanders

  • 1 8-ounce package cream cheese

  • 1-pound box powdered sugar

  • 1 cube butter

  • 1 teaspoon vanilla

Cream together until light and fluffy.  Frost Cake.

German Chocolate Cake Frosting

Roma Christensen

  • 2 Cups Sugar

  • 2 Cups Evaporated Milk

  • 6 Egg Yolks

  • 1 Cup Butter

  • 1 ½ Teaspoons Vanilla

  • 4 Cups Coconut (Shredded)

  • 2 Cups Pecan Pieces

Cook and stir constantly over low heat about 10 minutes or until the egg thickens.  Do not boil.  Remove from heat and add: Coconut and Pecans.  Spread over cooled 9 x 13 chocolate cake and enjoy!  Yum Yum! 

Biblical Recipe for Effective Child Training

  • 1 gallon faith in God

  • 7 cupfuls love for your child

  • 1 cup patience

  • 1 cup clarified instruction

  • 1 cup consistent discipline (whipped lightly)

  • 3 teaspoons of pure mercy

  • 1 generous dash of humor

  • 2 cupfuls praise

  • 2 cupfuls liberty

 Pour faith in God into any size family.  Mix one teaspoon of clarified instruction and one teaspoon of consistent discipline.  Add only a half-cup of liberty initially.  Stir well and chip lightly.   

Sprinkle in pure mercy and simmer over a steady flame of prayer.  Proceed to fold in additional teaspoons of instruction and discipline, in equal amounts, adding liberty slowly.  Stir well and whip as needed to smooth out any lumps of disobedience.  Never over-beat!   

Sweeten to taste with humor and praise.  Melt any specks of misunderstanding or sour attitude by turning up the level of prayer and adding extra instruction.  Continue this process until all remaining ingredients have been added and all bitterness has been removed.   

When adding the last cup of liberty, be careful not to cause any sudden separation or foaming.  If either of these occur, or if the moral character begins to lose its intended shape, skim off the excess liberty until the desired consistency results. 

Try adding this liberty again later when character is firmer.   

Keep warm over a steady flame of prayer.  Serve with a tender heart and the sincere milk of God's Word.  Never serve with a cold shoulder or a hot tongue.