Butter Cream Frosting

Submitted by Sharyn Sadler

Buttercream Frosting:

1 1/2 C. shortening 1/2 C. flour
1/2 C. butter or margarine (not spread) 2 tsp. vanilla
1 C. milk 2 1/2 C. powdered sugar
Put all ingredients into a large bowl and beat 10 minutes or until fluffy.



Richer Buttercream Frosting:

2/3 C. shortening 2 C. powdered sugar
1/3 C. butter or margarine (not spread) 1 tsp. vanilla
1/4 C. evaporated milk 1/8 tsp. salt
Beat all ingredients together until it reaches spreading consistency.

Frosting/Filler between layers:

Cook together:
2 Boxes cooking style pudding 2 C. milk
Immediately cover with plastic wrap placed directly on the surface of the pudding and let cool.
Cream together:
2 C. shortening 2 C. granulated sugar
Beat both mixes together until smooth and fluffy and the grittiness of the sugar disappears.

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Buttery Decorator Icing

Submitted by Jenny Pearson

Ingredients:

½ cup butter, softened
¼ cup shortening
1 teaspoon vanilla
1/8 teaspoon salt
4 cups powdered sugar
2 to 4 tablespoons milk

Directions:

In large bowl, beat butter and shortening until light and fluffy. Add vanilla and salt. Beat in powdered sugar 1 cup at a time, scraping down sides of bowl. Add 2 tablespoons milk; beat at high speed until light and fluffy. Add enough additional milk for desired spreading consistency. Makes 3 cups.

Gloria's Carmel Popcorn

Submitted by Cynthia Schkrohowsky

Makes enough for 4 to 5 microwave popcorn bags

1 pound brown sugar
1 cup corn syrup
Cook for 3 to 4 minutes on medium-high heat until it reaches a slow boil, stir constantly.
Remove from stove and add:
1 can sweetened condensed milk
½ cup butter

Mix until smooth. Pour over popcorn and gently mix until coated. Leftover carmel can be refrigerated and warmed in the microwave.

Lemon Butter Frosting

Submitted by Kim Judd

Ingredients:

1/2 cup butter, softened
1 1/2 teaspoons grated lemon rind
1 pound (appr. 4 cups) powdered sugar
1/8 teaspoon salt
1/4 cup lemon juice

Directions:

Cream butter with lemon rind. Gradually beat in part of sugar, blending well. Add salt, then add remaining sugar alternately with lemon juice. (Can add small amount of additional lemon juice to reach desired spreading consistency, if necessary.)

Apricot Salsa

Submitted by Janene Cook

I like this over BBQed pork chops!

Notes: If making ahead, cover and chill up to 4 hours. Serve salsa cold, or heat in the microwave oven until steaming. It goes well with meat and poultry.

Ingredients

1 pound firm-ripe apricots, pitted and chopped
1 red bell pepper (about 7 oz.), stemmed, seeded, and chopped
2 fresh jalapeño chilies, stemmed, seeded, and chopped
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
Salt

Preparation

Mix apricots with bell pepper, jalapeños, cilantro, and lime juice. Season to taste with salt.

Nutritional analysis per 1/4-cup serving.

Yield

Makes 3 cups

Nutritional Information

CALORIES 22(8.2% from fat); FAT 0.2g (sat 0.0g); CHOLESTEROL 0.0mg; CARBOHYDRATE 5.2g; SODIUM 1.2mg; PROTEIN 0.7g; FIBER 0.7g

Vanilla Orange Glycerin Soap

A Homemade Glycerin Soap.

This homemade glycerin soap is a lavish and invigorating way to treat your skin. The vanilla orange soap is completely natural with no added toxins, additives, chemicals, or synthetic perfumes.

1 lb. White glycerin soap base
1tsp. Sugar
Sweet almond oil
2 drops Orange food coloring
5 drops Orange fragrance oil
10 drops Vanilla fragrance oil

To Make This Homemade Glycerin Soap: Melt glycerin in microwave. Add almond oil, sugar, color and fragrance oil. Stir until mixed. Pour into molds.

Glycerin makes soap making less intimidating because homemade glycerin soap recipes don't require lye and fats. Glycerin can be found at health food stores, some drug stores, craft stores or major department stores. Glycerin is a gentle skin moisturizer soap that is available in clear and opaque. The key to great glycerin soaps is to keep the heat as low as possible. High heating temperatures heat will produce a mushy or beaded appearance. To keep the glycerin from attracting moisture from the air, tightly wrap the glycerin soaps in plastic after making.

This homemade glycerin soap recipe also makes a perfect gift. Your friends and family will appreciate the gift of a relaxing and unique bath and body product. That this vanilla orange soap came from the heart and your hands makes it even more special. Packaging and presentation play a predominant role in the gift-giving of your handmade glycerin soap. Below are several packaging ideas, but don’t let this brief list limit your creativity!

Cellophane and polypropylene are clear plastics that can be used as packaging for odd-shaped soaps and scented soaps. Jute weave washcloths or tulle also make wonderful soap wraps. Fabric can be wrapped around your vanilla orange soap like a gift and tied with a ribbon. Different fabrics will provide different effects. Corduroy and velour provide a rich, plush look while silk gives an elegant look. Calico and burlap throw a truly "rustic" look. The fabric you use depends largely on the soap you made.

Sticky labels, round labels and heavyweight card stock can be used for labeling your homemade glycerin soap.

Boxes and baskets can be nice containers for your homemade glycerin soap, especially when you fill the boxes with other materials. You can fill the box or basket halfway with herbs, dried flowers or potpourri that matches the scent of your soap. Gift basket fillings, other toiletries, washcloths or sponges also make great fillers in the basket with your soap. Once you have added the filler and vanilla orange soap, wrap the box or basket in cellophane.

Coffee mugs also great "baskets." Add a filler to the cup and place a bar of your vanilla orange soap in the center and wrap with cellophane or tulle. Small brown paper bags, cello type bags, wood crates and soap dishes are other containers you can use to package your soaps and salts.

Rubbery Dough

One for the Kids

2 cups baking soda
1 1/2 cups water
1 cup cornstarch

Mix with a fork until smooth. Boil over medium heat until thick. Spoon onto plate or wax paper.

Oven Carmel Corn

Submitted by Kate Lawrence

Ingredients:

1 Cup Margarine
2 Cup light brown sugar
½ cup light corn syrup
1 teaspoon salt
1 Tablespoon vanilla
½ teaspoon soda
6-8 qts. Popped popcorn
1-2 C. peanuts
Pop corn in air popper.

Directions:

Place popped corn in 200 degree oven to keep warm.
Melt margarine add sugar, salt, and syrup.
Boil 5 minutes on simmer without stirring.
Remove and stir fast while adding vanilla and soda. Stir and pout over corn. It will be sticky. Place in large sauce pan in 250 degree oven for 1 hour, stir every 15 minutes. Cool and store in air tight container.

Cinnamon Syrup

Submitted by Amy Clark

(Great with pancakes)

ingredients:

1 cup sugar

2 TBS flour

½ tsp cinnamon

1/8 tsp salt

2/3 cup water

3 TBS butter

Directions:

Mix all ingredients in a small sauce pan. Bring to a boil. It should be thick at this point, remove immediately.

Buttery Decorator Icing

Submitted by Jenny Pearson

Ingredients:

½ cup butter, softened
¼ cup shortening
1 teaspoon vanilla
1/8 teaspoon salt
4 cups powdered sugar
2 to 4 tablespoons milk

Directions:

In large bowl, beat butter and shortening until light and fluffy. Add vanilla and salt. Beat in powdered sugar 1 cup at a time, scraping down sides of bowl. Add 2 tablespoons milk; beat at high speed until light and fluffy. Add enough additional milk for desired spreading consistency. Makes 3 cups.

Butter Cream Frosting

Submitted by Sharyn Sadler

Buttercream Frosting:

1 1/2 C. shortening 1/2 C. flour
1/2 C. butter or margarine (not spread) 2 tsp. vanilla
1 C. milk 2 1/2 C. powdered sugar
Put all ingredients into a large bowl and beat 10 minutes or until fluffy.



Richer Buttercream Frosting:

2/3 C. shortening 2 C. powdered sugar
1/3 C. butter or margarine (not spread) 1 tsp. vanilla
1/4 C. evaporated milk 1/8 tsp. salt
Beat all ingredients together until it reaches spreading consistency.

Frosting/Filler between layers:

Cook together:
2 Boxes cooking style pudding 2 C. milk
Immediately cover with plastic wrap placed directly on the surface of the pudding and let cool.
Cream together:
2 C. shortening 2 C. granulated sugar
Beat both mixes together until smooth and fluffy and the grittiness of the sugar disappears.

Alien Slime

Submitted by Kelly Jacobson

Measure 1 Tablespoon of Elmer’s glue into a paper cup
Add 2 teaspoons of water
Stir well with a wooden stirrer (Popsicle stick)
Add 2 – 3 drops of green food coloring
Stir well.
Add 2 teaspoons of borax solution* and stir
*Borax solution- dissolve 1 tablespoon of borax in 1 cup of water
The Slime will be sticky for about 1 or 2 minutes.
Remove the solid material from the cup, and pull off of stir stick.
Knead it with your fingers until it feels drier and less sticky.

Granola Recipe One

Submitted by Cynthia Schkrohowsky

In a large bowl combine:
10-13 cups of oats
½ lb coconut
1 cup sesame seeds
¼-½ cup flax seeds
5 cups chopped almonds and /or pecans
2 cups unsalted sunflower seeds (opt.)
1 to 1-1/2 cups wheat germ (opt.)

In the microwave or in a pan on the stove over medium heat, warm:
1-1/2 cups brown sugar
1-1/2 cups canola or vegetable oil
1/2 cup maple syrup
1/2 cup corn syrup
1/2 cup peanut butter

Or replace the corn syrup and peanut butter with 1 cup of honey.
Stir over heat until sugar is dissolved and ingredients are mixed well.
Pour sauce over oat mixture, gradually. Stir to combine. Spread granola onto 2 or 3 baking sheets.
Toast 300 deg F oven for 20-30 minutes, stirring halfway through.
Cool. Add 3-4 cups chopped dried apricots and or dried cranberries.
Store in air tight containers.
Enjoy!

Good Eats Granola Bars

Submitted by Janene Cook

2 Cups old Fashioned Oats

1/2 Cup raw sunflower seeds

1 cup sliced almonds

1/2 cup wheat germ

1/2 cup honey

1/4 cup dark brown sugar

1 once unsalted butter

nonstick cooking spray

2 teaspoons vanilla extract

1/2 teaspoon kosher salt

2 ounces dried apricots, chopped

2 ounces dried cherries, chopped

2 1/2 ounces dried blueberries, chopped, (or any combination of 6.5 ounces of dried fruit)

Directions: Spray a 9x9 baking dish with nonstick cooking spray and set aside.

Preheat the oven to 350 degrees F.

Spread the oats, sunflower seeds, almonds and wheat germ onto a half sheet pan. Place in the oven and toast for 15 min., stirring occasionally.

Meanwhile, combine the honey, brown sugar, butter, vanilla, and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.

Remove the oat mixture from the oven after 15min and reduce the heat to 300 degrees F. Immediatly add the oat mixture to the liquid mixture.

Add the dried fruit to the mixture, stir until just combined.

Place the mixture into the baking pan and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes.

Remove from the oven after 25 minutes and allow to cool completely. Cut into 16 squares.

Store in an airtight container and it can keep for up to a week.

hint: don't eat to many at one time....really good for the digestive system!

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Maple Nut granola

Submitted by Cynthia Schkrohowsky

In a bowl combine:
6 cups of rolled oats
1/2 cup chopped walnuts or pecans
½ cup sliced almonds
2 tsp cinnamon
½ cup wheat germ
In another bowl, whisk together:
2 Tbls vegetable oil
1 cup pure maple syrup
Pour the mixture over the oat mixture all at once and toss well.
Spread granola evenly in a shallow baking dish or baking sheet.
Bake at 250 deg F in preheated oven for 2 hours, stirring every 15 minutes.
Stir in ½ cups of raisins and ½ cups of cranberries.
Cool to room temperature. Store in air tight container at room temperature up to 1 week.
Enjoy!