Quick Mix Cookbook
1/3 cup butter or margarine
2 cups confectioners' sugar
1 1/2 tsp. vanilla
2 to 4 Tbsp. hot water
Melt butter in saucepan. Blend in sugar and vanilla. Stir in water, 1 tablespoon at a time, until glaze is of proper consistenscy. Glazes a 10 inch angel food cake.
Variations:
Browned butter glaze: Heat butter in saucepan over medium heat until it becomes a delicate brwon color.
Butter-Rum Glaze: Substitute 1 1/2 teapoons run flavoring for the vanilla; stir in hot water, one teaspoon at a time until glaze is of proper consistency.
Chocolate Glaze: Stir in 2 ounces melted unsweeted chocolate (cool) with the sugar.
Orange or Lemon Glaze: Add 1/2 teaspoon grated orange or lemon peel to melted butter and substitute orange or lemon juice for the vanilla and water.
Showing posts with label frosting. Show all posts
Showing posts with label frosting. Show all posts
Mom's Cinnamon Rolls
Janet Connell
Ingredients:
2 cups scalded milk
1 cup mashed potatoes --instant work just fine!
2 TBSP yeast
2 cups flour
1 cup sugar
2 eggs, beaten
2 tsp vanilla
5-6 cups flour
PART ONE:
Mix together:
2 cups scalded milk
1 cup mashed potatoes (or 2 cups if you want them even MORE light and fluffy!)
In a separate small bowl mix 2 TBSP yeast with a small amount of warm (NOT HOT!) water. Let sit for about 5 minutes. After 5 minutes, pour 1/4 cup sugar on top of yeast mixture. Let sit for another 5 minutes. Add yeast to potato/milk mixture.
Add 2 cups flour and mix, then let the mixture raise for 20 minutes. After raising for 20 minutes, dough should look spongy.
PART TWO:
Add in the sugar, eggs and vanilla, then mix in the flour a 1/2 cup at a time.
Let dough raise one hour.
Roll dough out into about 1/2 inch thick rectangle. Spread butter on top of dough, then sprinkle your desired amount of sugar and cinnamon on top of the butter.
Roll dough into one large roll (cinnamon roll shape). To cut out, use a piece of thread and guide under the large roll and criss cross the ends, letting the thread slice the rolls. (I usually slice them about 1- 1 1/2 inch thick.)
Place on a greased pan and let raise for one hour.
Bake @ 350 for 15 minutes.
Frost with Buttercream Frosting.
Buttercream Frosting*
1/3 cup soft butter or margarine
3 cups confectioners' sugar
1 1/2 teaspoons vanilla
About 2 Tablespoons milk
Blend butter and sugar. Stir in vanilla and milk; beat until frosting is smooth and of spreading consistency. You might need to double the frosting recipe to cover all of the rolls.
*perfect for cakes too!
It might take a few tries to get this exactly right---I still think mine need a little more work to get them tasting as good as Mom's, but they sure are good anyway!
Ingredients:
2 cups scalded milk
1 cup mashed potatoes --instant work just fine!
2 TBSP yeast
2 cups flour
1 cup sugar
2 eggs, beaten
2 tsp vanilla
5-6 cups flour
PART ONE:
Mix together:
2 cups scalded milk
1 cup mashed potatoes (or 2 cups if you want them even MORE light and fluffy!)
In a separate small bowl mix 2 TBSP yeast with a small amount of warm (NOT HOT!) water. Let sit for about 5 minutes. After 5 minutes, pour 1/4 cup sugar on top of yeast mixture. Let sit for another 5 minutes. Add yeast to potato/milk mixture.
Add 2 cups flour and mix, then let the mixture raise for 20 minutes. After raising for 20 minutes, dough should look spongy.
PART TWO:
Add in the sugar, eggs and vanilla, then mix in the flour a 1/2 cup at a time.
Let dough raise one hour.
Roll dough out into about 1/2 inch thick rectangle. Spread butter on top of dough, then sprinkle your desired amount of sugar and cinnamon on top of the butter.
Roll dough into one large roll (cinnamon roll shape). To cut out, use a piece of thread and guide under the large roll and criss cross the ends, letting the thread slice the rolls. (I usually slice them about 1- 1 1/2 inch thick.)
Place on a greased pan and let raise for one hour.
Bake @ 350 for 15 minutes.
Frost with Buttercream Frosting.
Buttercream Frosting*
1/3 cup soft butter or margarine
3 cups confectioners' sugar
1 1/2 teaspoons vanilla
About 2 Tablespoons milk
Blend butter and sugar. Stir in vanilla and milk; beat until frosting is smooth and of spreading consistency. You might need to double the frosting recipe to cover all of the rolls.
*perfect for cakes too!
It might take a few tries to get this exactly right---I still think mine need a little more work to get them tasting as good as Mom's, but they sure are good anyway!
Totally Scrumptious Sunday Afternoon Chocolate Marshmallow Brownies
Connell Family
1/2 c. butter
1/3 c. cocoa
2 c. sugar
4 eggs
1 1/2 c. flour
2 t. vanilla
1 1/2 c. nuts (optional!)
Cream butter, cocoa and sugar. Add on egg at a time and beat well. Blend in flour, nuts and vanilla. Pour batter into greased 13x9 inch pan. Spread evenly. Bake @ 350* for 25 minutes. Remove from oven. Place marshmallows on. Put back in oven until marshmallows are browned. Frost with Chocolate Frosting.
Chocolate Frosting:
1 oz square chocolate (3 T. cocoa and 1 T. shortening)
3 c. sifted powdered sugar
4 1/2 T. hot water
1 egg
1/2 c. soft butter
1 1/2 t. vanilla
Melt cocoa over stove top. With electric beater, blend in sugar and water. Beat in egg, then butter and vanilla. If thin, place pan/bowl in cold ice water and beat frosting until desired consistency.
1/2 c. butter
1/3 c. cocoa
2 c. sugar
4 eggs
1 1/2 c. flour
2 t. vanilla
1 1/2 c. nuts (optional!)
Cream butter, cocoa and sugar. Add on egg at a time and beat well. Blend in flour, nuts and vanilla. Pour batter into greased 13x9 inch pan. Spread evenly. Bake @ 350* for 25 minutes. Remove from oven. Place marshmallows on. Put back in oven until marshmallows are browned. Frost with Chocolate Frosting.
Chocolate Frosting:
1 oz square chocolate (3 T. cocoa and 1 T. shortening)
3 c. sifted powdered sugar
4 1/2 T. hot water
1 egg
1/2 c. soft butter
1 1/2 t. vanilla
Melt cocoa over stove top. With electric beater, blend in sugar and water. Beat in egg, then butter and vanilla. If thin, place pan/bowl in cold ice water and beat frosting until desired consistency.