Snickerdoodle Cupcakes

Cinna

mon Cupcakes

11/2 cup

s all-purpose flour

1/4 tsp salt

1 1/2 tsp baking powder

3 tsp cinnamon

1/2 cup shortening

1 cup sugar

2 eggs

1 tsp vanilla

3/4 cup soy milk

Cream shorting, sugar, and eggs. Mix dry ingredients and add to creamed mixture alternately with milk. Fill cupcake tins 3/4 full and bake 15-20 minutes at 350°.

Snickerdoodle Cookies

1/2 cup shortening

3/4 cup sugar

1 large egg

1 1/2 cups flour

1 tsp cream of tartar

1/2 tsp baking soda

1/8 tsp salt

1 1/2 tbsp sugar

1 1/2 tsp cinnamon

Cream shorting, sugar, and egg. Mix dry ingredients and add to creamed mixture. 

Bake 10 minutes at 350°.

Cinnamon-Buttercream Frosting 

 1 cup butter, room temperature

2 1/2 cups powerdered sugar 

2 tsp vanilla

1 tsp cinnamon 

1 Tbsp soy milk 

Beat butter and gradually add other ingredients. Make sure the butter is not melted or frosting will not stiffen!

I altered the cupcake and snickerdoodle recipes slightly but found the framework and decoration ideas here.  The buttercream frosting was original. Enjoy! 

Chocolate Cake Variations

"Grandma Irwin's Chocolate Cake"

1 cup milk

1 Tbsp vinegar

2/3 cup shortening

2 cups sugar

2 eggs

1/2 cup cocoa powder

1 tsp vanilla 

2 1/3 cup flour 

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 cup boiling coffee

Combine milk and vinegar and let sit (may also use 1 cup buttermilk). Cream shortening and sugar. Add eggs, cocoa, and vanilla. Sift together dry ingredients and add to chocolate mixture alternatively with vinegar and milk mixture. Add hot coffee. Bake in 3 9" rounds or one large rectangular pan for 25 minutes, 350°.

--------------------------------------------------------------------------------------------------------------

Chocolate-Raspberry Cake

For a raspberry layer cake, bake chocolate cake as directed (I used 9" rounds).When cake has cooled, spread cooled raspberry mouse generously between layers and frost with chocolate frosting (see recipes below). Decorate with fresh raspberries.

 

Raspberry Mousse*

12 oz. fresh or frozen raspberries

2/3 cup water (less if using fresh raspberries)

1 cup sugar

1 Tbsp lemon juice

3 Tbsp corn starch dissolved in 1/4 cup water

2 Tbsp cream cheese

8 oz. whipped cream

Bring raspberries, water, sugar, and lemon to a boil. Simmer about 15 minutes (until raspberries break down). Add cornstarch and water, stir constantly. Bring to a boil for 5 minutes (careful that the bubbles do not "explode"!). Let cool completely. Beat cream cheese and add to raspberry jelly. Fold in whipped cream. 

Chocolate Frosting 

1 cup butter, room temperature (not melted!)

3 1/2 cup powdered sugar

1/2 cup cocoa powder

1 tsp vanilla

1/2 tsp almond

3-4 Tbsp heavy cream

Cream butter. Sift in 3 cups powdered sugar and cocoa, mix well. Beat in vanilla, almond, salt, cream. Add sugar and milk to thicken or thin mixture until it has reached the desired consistency. 

*Recipe for Raspberry Mousse slightly modified from cakecentral.com.

--------------------------------------------------------------------------------------------------------------

Chocolate Peanut-Butter Cake 

For a peanut-butter layer cake, add 1/2 cup peanut butter to the coffee before combining with chocolate cake. For a mini layer cake, I baked the cake in a large rectangular pan and cut out two circles for the layers. Frost generously with Peanut-Butter Frosting (see recipe below). Decorate with peanuts or chocolate (I used "De Ruijter" sprinkles).

Peanut-Butter Chocolate Fudge Frosting*

1/2 cup peanut butter

1/2 cup butter, room temperature

2 1/2 cups powdered sugar

3/4 cup cocoa powder

1/2 cup vanilla 

3 Tbsp cream

Cream butter and peanut butter. Slowly add powdered sugar and cocoa. Add vanilla and cream and beat until creamy. 

*Recipe for Peanut-Butter Frosting found here. 

Berry Cream Cheese Pie

Berry Cream Cheese Pie

4 oz. cream cheese, softened

1/2 cup powdered (confectioners') sugar

1/2 cup heavy whipping cream, whipped

Berry Topping

2/3 cup sugar

1/4 cup cornstarch

1/2 cup water

1/4 cup lemon juice

 3 cups fresh or frozen berries 

(I use blueberries, raspberries, and strawberries)

Graham Cracker Crust 

2 cups crushed graham crackers

1/2 cup sugar

1/3 cup melted butter

---------------------------------------------------------------------------------------------------------------- 

Directions

Combine crushed graham crackers, sugar, and butter in a bowl until well mixed. Press into a slightly greased 9" pie pan and bake at 400° for 10 minutes. Let cool.* 

Combine cream cheese and powdered sugar until smooth. Fold in whipped cream and pour over graham cracker crust. In a saucepan, combine sugar, cornstarch, water, and lemon juice. Add berries and bring to a boil. At a medium temperature, continue to stir the mixture until it begins to thicken, approximately 2 minutes. When berry topping has cooled, spread over the cream cheese pie. 

Refrigerate until served.

*The pie may also be made using a regular pie crust or prepared graham cracker crust.

Butter Braid with Almond Glaze

Butter Braid
1 Tbsp yeast
¼ cup warm water
1 cup scalded milk
⅓ cup sugar
1 ½ tsp salt
2 eggs

3 ½ - 4 cups flour
2 sticks butter, frozen, sliced
1 egg yolk
2 tsp cream
Cinnamon sugar 

-----------------------

Almond Glaze

2 cups powdered sugar

3 Tbsp butter

½ tsp almond extract

Directions

Dissolve yeast in water. Scald milk, add sugar and salt. Let cool to lukewarm. Lightly beat eggs and add to milk mixture. Add yeast. Knead in flour until dough is smooth and elastic, about 5 minutes. Roll dough into 12x18 rectangle and spread 1 stick sliced butter onto ⅔ of dough. Fold the other third to the middle and quickly fold final buttered third on top. Fold in half the opposite direction. Roll dough into 12x18 rectangle and repeat the folding process with another stick of butter. Wrap dough in greased plastic wrap and refrigerate overnight in a covered container. If the dough becomes too difficult to role out, refrigerate before rolling.

The next day, roll dough into 12x18 rectangle again. Cut the rectangle into six 18" strips. Braid 3 and 3 to form two braids, place on greased jelly roll pan and let rise double (about 1 hour). Brush risen braids with an egg yolk and cream mixture, sprinkle with cinnamon sugar, and bake at 350° for 20 minutes or until golden brown. Watch that the butter does not spill into the oven! Let cool slightly, frost with powdered sugar icing. Add sliced almonds if desired.

Christmas Cashew Cookies

Cashew Cookies

½ cup butter, soft

1 cup packed brown sugar

1 egg

 ½ tsp vanilla

2 cups flour

1/4 tsp salt

1/3 cup sour cream

1 3/4 cup whole cashews

Icing

½ cup butter

½ tsp vanilla

3 Tbsp cream

2 cups powdered sugar

----------------------------------------------------------------------------------------------

Directions

Mix cookie ingredients and drop by the teaspoon on greased cookie sheet. Bake at 375° for 10 minutes or until the edges begin to brown. For the icing, melt butter in a small saucepan. Add cream and vanilla. Gradually stir in powdered sugar. Allow cookies to cool, then frost generously. Recipe from Mable's Table, a family favorite!

Lemon Cake with Blueberry-Orange Sauce

Lemon Cake

1 ¾ cup flour

1 ½ tsp baking powder

1 ½ stick butter, melted

¾ cup sugar

2 eggs

1/3 cup water

Optional: 1 Tbsp lemon curd

Blueberry Topping

1 ½ cup frozen blueberries

3 Tbsp sugar

2 Tbsp orange marmalade

1/3 cup water

1 tsp vanilla

Frost with lemon curd.

Directions

For the cake, cream butter and sugar. Add eggs. In a separate bowl, combine flour and baking powder. Alternately add flour mixture and water to cake batter. Add lemon curd. Mix until smooth but do not over-mix. Pour batter into a greased a 9-inch round and smooth the top with a spatula or knife. Bake at 375° for 35-40 minutes or until cake is a light golden color. Let cool. 

For the topping, bring blueberries, sugar, orange marmalade, and water to a boil. Let boil for 1-2 minutes. Remove from heat and add vanilla. Serve topping either warm or cool. 

When cake is cool, frost with lemon curd (found at most grocery stores). Garnish cake with dried leaves and serve with blueberry topping.