White Wedding Cake – From Scratch

This is my variation of a recipe I found on iambaker.net.  Makes two 8″ round cakes or 24+ cupcakes.   INGREDIENTS: 246 grams general purpose flour (2.25 cups) 34 grams corn starch (4.5 Tablespoons) 1 cup evaporated milk 6 large egg whites at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract (clear will keep… Continue reading White Wedding Cake – From Scratch

Frosting and Cookie Glazes

Cookie glazes are firm to hard frostings that are typically used to frost cookies or cinnamon rolls. Wilton Buttercream Frosting: Good consistency for piping.  Add milk to thin this for frosting the surface of cakes.  Frosting can be stored in an airtight container in the refrigerator for up to two weeks or frozen for up to… Continue reading Frosting and Cookie Glazes

Cobbler – Quick – Grandma Pat’s

Ingredients: 1 Cup All purpose Flour 1 Cup Granulated Sugar 1 teaspoon baking powder 3/4 Cup Milk 1 stick butter 21 oz. Can pie filling. (Peach, Cherry, Apple). If you use canned fruit instead of pie filling, strain off liquid before using. Instructions: Heat oven to 350 degrees Grease 9 x 13 pan Melt butter… Continue reading Cobbler – Quick – Grandma Pat’s

Pie Crust

CRISCO PIE Crust: SINGLE CRUST 1 1⁄3 cups Pillsbury BEST® All Purpose Flour 1⁄2 teaspoon salt 1⁄2 stick well-chilled Crisco® All-Vegetable Shortening Sticks or 1⁄2 cup well-chilled Crisco® All-Vegetable Shortening 3 -6 tablespoons ice cold water DOUBLE CRUST 2 cups Pillsbury BEST® All Purpose Flour 1 teaspoon salt 3⁄4 stick well-chilled Crisco® All-Vegetable Shortening Sticks… Continue reading Pie Crust