Thursday, November 24, 2011

My Mother's Vanilla Frosting





1 pkg Domino’s confectioner’s sugar
3/4  cup + 2 TBsp Crisco
1/3  cup marshmallow fluff
1/4 cup milk
1 tsp. vanilla


Beat crisco and fluff in large bowl.
Add confectioner’s sugar, milk and vanilla. Stir with the beaters before turning on the mixer.   Once combined enough, turn on mixer and beat well, until smooth.

Saturday, October 15, 2011

French Apple Cobbler

Filling:
6 cups peeled sliced apples
3/4 cup sugar
2 Tbsp flour
1/2 tsp cinnamon
1/4 tsp salt
1 tsp vanilla extract
1 Tbsp butter

Batter Topping:
1/2 cup sugar
1/2 tsp baking powder
1/4 tsp salt
2 Tbsp soft butter
1 large egg, slightly beaten
1/2 cup flour


PRE-HEAT oven to 375F.

Filling
Put sliced apples in large bowl and sprinkle the vanilla over the apples. Turn/toss apples so the vanilla gets mixed in a bit.
In a medium bowl, mix sugar, flour, cinnamon and salt.  Add to apples and stir to coat.

Place filling into a 9″ x 9″ baking pan, and spread evenly. Dot with the 1 Tbsp. butter.



Batter Topping
In a medium bowl, beat (with wooden spoon) sugar, baking powder, salt, egg, and butter together.
Mix in flour.
Drop in 9 portions onto the fruit, spacing evenly. It will spread during baking.


Bake for 35 to 40 minutes, until fruit is fork-tender and crust is golden brown.

Saturday, May 28, 2011

Congo Squares

2 2/3 cup flour
2 1/2 tsp baking powder
1/2 tsp salt
2/3 cup Crisco shortening
1 package Domino Light Brown Sugar (1 lb package)
3 eggs (large)
1 tsp vanilla
1 package (6 oz.) chocolate chip morsels

Preheat oven to 350
Grease cookie sheet

Combine dry ingredients in a large bowl; set aside
Melt shortening in a saucepan, then add brown sugar, mixing well.
Cool the sugar mixture, then add to dry ingredients. Mix well.
Add vanilla, and eggs (one egg at a time)
Stir in chocolate chips

Spread evenly in cookie sheet and bake about 15 mintues.
Cut into squares when cool.

Hints - careful not to overbake - the squares should be a light brown, not golden brown.
To store the squares, these must be wrapped well or stored in an air-tight container or they'll get hard quickly.