February 11th, 2008 by alice
Tags: Butter, Frosting
INGREDIENTS
- 1/2cupbutter(room temperature)
- 3cupsconfectioners’ sugar
- 3tablespoonsmilk
- 1teaspoonvanilla
DIRECTIONS
- Mix the room temperature butter with the sugar and milk.
- Beat well for several minutes till very fluffy adding a tad more milk only if necessary and then a little at a time.
- Add the vanilla and beat well.
- Frost your cake.
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February 11th, 2008 by alice
Tags: Filling, Lemon
INGREDIENTS
- 1cupsugar
- 4tablespoonscornstarch
- 1/2teaspoonsalt
- 1cupwater
- 2tablespoonslemon rind
- 1/2cuplemon juice
- 2tablespoonsbutter
DIRECTIONS
- Mix ingredients in a saucepan.
- Bring to a rolling boil and boil for 1 minute, stirring constantly.
- Remove from heat and cool stirring occasionally.
- Chill before using.
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February 11th, 2008 by alice
Tags: Cheese, Chocolate, Cream, Frosting
INGREDIENTS
- 1/4cup softbutter
- 1 (8 ounce)packagecream cheese
- 3ouncesunsweetened chocolate squares(melted)
- 3cups siftedconfectioners’ sugar
- 1/4-1/3cupcream
- 1teaspoonvanilla
- 1dashsalt
DIRECTIONS
- Melt the chocolate.
- Mix all of the ingredients in a bowl, saving the cream to add slowly as it may not need all of the 1/3 cup, but maybe it will.
- Beat till smooth and fluffy.
- Frost your cake.
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February 11th, 2008 by alice
Tags: Chocolate, Cream, Frosting, Topping, Whipped
INGREDIENTS
- 1 1/2cupswhipping cream
- 1/4cupsugar
- 2tablespoonscocoa
- 1teaspoonvanilla
DIRECTIONS
- Mix all the ingredients in a bowl and blend with a fork.
- Set in the refrigerator for two hours.
- Whip and frost the cake.
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February 11th, 2008 by alice
Tags: Baked, Beans, Boston
INGREDIENTS
- 2cupsdried navy beans, soak overnight
- 1/2lbbacon, uncooked and chopped
- 1onion, chopped
- 4tablespoonsmolasses
- 3tablespoonsketchup
- 1/3cupbrown sugar
- 1/2teaspoondry mustard
- salt
- pepper
DIRECTIONS
- Soak beans in water overnight.
- Mix together all ingredients in slow cooker.
- Add water to cover.
- Check frequently.
- Cook on high for about 8 hours.
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