Authors: Unknown Author
Untitled (34 page)
Ganache can stay at room temperature for 2 days, as long as it's kept in a cool place.
Makes about 1 cup.
Buttermilk Sugar Cookies
1
1
⁄
2
cups sugar
1 cup vegetable shortening
2 eggs
1 teaspoon vanilla
4
1
⁄
2
cups flour
1
⁄
2
cups flour
⁄
2
teaspoon baking soda
2
teaspoon baking soda
3 heaping teaspoons baking powder
1 cup buttermilk (or commercial eggnog)
1 cup buttermilk (or commercial eggnog)
In a large bowl, cream together sugar and shortening until fluffy. Add eggs and vanilla. In a separate bowl, mix flour, soda, and baking powder. Alternate adding buttermilk and dry ingredients to the creamed mixture.
Refrigerate overnight.
Divide dough into 4 equal pieces. Roll out a portion on floured surface to
1
⁄4 inch thickness. (To keep dough from getting tough, use confectioner's sugar instead of flour.) Cut out with your favorite cookie cutters. Place on lightly greased or nonstick cookie sheets or parchment paper-covered baking trays.
Bake at 350° for 8–10 minutes, until they just start to brown.
Cool in pans for about 5 minutes; transfer to cooling/wire racks, and cool completely before decorating.
Makes (approximately) 4 dozen.
frosting
1
⁄
2
cup confectioner's sugar
2
cup confectioner's sugar
1
1
1
⁄
2
tablespoons water
2
tablespoons water
3 to 4 drops food coloring (or more as needed)
Colored sprinkles (optional)
Colored sprinkles (optional)
In a small bowl, mix sugar and water to form a thick, smooth icing. Stir in food coloring to reach desired shade. Use separate bowls for additional colors. Frost cookies. Add sprinkles before icing dries.
Red Velvet Cake
1
⁄
2
cup shortening
2
cup shortening
1
1
1
⁄
2
cups sugar
2
cups sugar
2 eggs
2 tablespoons cocoa
1
1
2 tablespoons cocoa
1
1
⁄
2
ounces (or 3 tablespoons) red food coloring
1 teaspoon salt
2
1
2
ounces (or 3 tablespoons) red food coloring
1 teaspoon salt
2
1
⁄
2
cups flour
2
cups flour
1
1
1
⁄
2
teaspoons vanilla
2
teaspoons vanilla
1 cup buttermilk
1 teaspoon baking soda
1 tablespoon vinegar
Cream shortening; beat in sugar gradually. Add eggs, one at a time; beat well after each addition. Make a paste of cocoa and food coloring; add to creamed mixture. Add salt, flour, and vanilla alternately with buttermilk, beating well after each addition. Sprinkle soda over vinegar; pour the mixture over batter. Mix well.
Bake in 3 prepared 8-inch pans or 2 9-inch pans for 30 minutes at 350°, or until toothpick tester comes out clean.
12 servings
frosting
1 package (8 ounces) cream cheese, softened
1
1
⁄
2
cups butter, softened
3
3
1
1
⁄
2
cups butter, softened
3
3
⁄
4
cups confectioners' sugar
4
cups confectioners' sugar
3 teaspoons vanilla extract
In a large mixing bowl, combine ingredients; beat until smooth and creamy. Spread between layers and over top and sides of cake.
Frosts one cake.
blood glaze
You can color your cream cheese frosting with red food coloring, or make your own "stage" blood.
1 cup white corn syrup
1 tablespoon red food coloring
1 tablespoon yellow food coloring
1 tablespoon water (optional; it'll "thin" the
"blood")
Mix well, drizzle over one side of cake.
Makes 1 cup (or
1
⁄4 pint).
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