Frosted Creams Recipes

Steps:

• Preheat oven to 400F and lightly grease baking pans.
• Sift first six ingredients together; set aside.
• Mix butter, brown sugar and boiling water together; let cool.
• Add molasses and eggs; mix well.
• Add dry ingredients to the wet ingredients gradually.
• Spread in prepared pan to a thickness of not more than 1/2 inch.
• Bake until mixture springs back when pressed lightly with a finger, about 25 to 30 minutes (time required will depend upon the thickness of the batter).
• When cool, frost with white icing and cut into squares.
• For the frosting: Cream together sugar and the butter; add vanilla.
• Add the milk and beat on a medium speed until frosting is desired spreading consistency.
• If needed, add additional milk 1 teaspoon at a time until desired consistency is reached.

Steps:

• Heat oven to 400°F. Lightly grease cookie sheet. In large bowl, beat 1/4 cup butter, the brown sugar, sour cream, 1/2 teaspoon vanilla and the egg with spoon. Stir in flour, baking soda and baking powder. Stir in dates and nuts.
• Drop dough by teaspoonfuls onto cookie sheet. Bake about 10 minutes or until golden brown. Remove from cookie sheet to wire rack. Cool completely, about 1 hour.
• Meanwhile, in 2-quart saucepan, melt 1/2 cup butter over low heat. Stir in powdered sugar and 1 teaspoon vanilla until blended. Stir in water, 1 tablespoon at a time, until frosting is smooth and spreadable. Spread cooled cookies with Vanilla Frosting.

Steps:

• Cream shortening and sugar well.
• Add beaten eggs and molasses, mixing well.
• Dissolve soda in sour milk and add to creamed mixture.
• Mix together flour, salt and cinnamon, then add to creamed mixture.
• Bake at 350 in greased jelly roll pan (15x10) for 20-25 minutes.
• Cool and frost with thin powdered sugar butter icing.

Steps:

• 1. Cream together butter and sugar. Add eggs. Beat until light and fluffy. Add molasses. Blend in.
• 2. Sift together flour, ginger, cloves, cinnamon and salt.
• 3. Add baking soda to water.
• 4. Add dry ingredients and water to egg mixture alternatively.
• 5. Bake at 350 degrees in a jelly roll pan for 25 minutes or until cake tests done. Cool cake before frosting.
• 6. To make frosting add brown sugar, milk and butter to a saucepan. Bring to a boil. Remove from heat and add powdered sugar to thicken. Add 1 teaspoon vanilla. Frost the cake immediately while frosting is warm. Spread as you pour. Frosting sets fast and is hard to spread otherwise. I can not see why you can not frost while the cake is still warm. It might make it easier! Just a tip.

Steps:

• Seperate the egg whites from yolks you will need both in this recipe.
• Cream shortening and sugar together. Add egg yolks, mix well.
• Add enough flour to make a stiff batter. Then add remaining ingredients and mix well.
• Pour in a greased jelly roll pan(deep cookie pan) and bake at 350 degrees for 30 minute.
• To make frosting: beat the egg whites till fluffy, set aside. Stir water and karo syrup in sauce pan and cook until it reaches soft ball stage, approx 7 minute Pour over the egg whites beating all the time. Until it is light and fluff then beat in the vanilla.

Steps:

• Prepare brownies according to package directions for cakelike brownies; fold in white chips. Spread half of the batter in a greased 13-in. x 9-in. baking pan. , In a small bowl, beat the cream cheese, butter and sugar until smooth. Beat in egg, flour and orange extract., Carefully spread cream cheese mixture over batter. Drop remaining brownie batter by tablespoonfuls over cream cheese layer. Cut through batter with a knife to swirl. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out almost clean. Cool on a wire rack., For frosting, in a microwave-safe bowl, melt chocolate and butter; stir until smooth. Cool slightly; stir in confectioners' sugar and enough milk to achieve spreading consistency. Frost brownies.

Steps:

• Beat softened butter and cream cheese until well blended.
• Add powdered sugar and vanilla. Beat until creamy.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, cream together the shortening and sugar. Blend in the egg, molasses and hot coffee. Sift together the flour, baking powder, baking soda and cinnamon; stir into the molasses mixture until well blended. Mix in the raisins. Pat the mixture evenly into the prepared pan.
• Bake for about 25 minutes in the preheated oven, or until firm. To make icing, combine butter, confectioners' sugar and cold coffee in a medium bowl; beat until smooth. Frost bars while warm, but allow them to cool before cutting.

Steps:

• In a large bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Stir in molasses and vanilla; mix well. Combine dry ingredients; gradually add to creamed mixture. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 12-15 minutes or until cookies spring back when touched lightly (do not overbake). Remove to wire racks. , For frosting, in a large saucepan, bring the brown sugar, milk and butter to a boil; cook and stir for 1 minute. Remove from the heat (mixture will look curdled at first). Cool for 3 minutes. Add confectioners' sugar, vanilla and salt; mix well. Frost warm cookies.

Steps:

• In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
• Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.

Steps:

• 1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg.
• 2. Combine the flour, baking soda, ginger, cinnamon, and salt; gradually add to the creamed mixture alternately with water, mixing well after each addition.
• 3. Pour into a greased 13"x9" baking pan. Bake at 400* for 13-15 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
• 4. In a small bowl, combine the confectioners sugar, vanilla, and enough milk to achieve desired consistency. Spread over cooled bars

Steps:

• Preheat oven to 350°. Cream butter and granulated sugar. Sift together flour, salt, baking soda and spices; add to creamed mixture. Add eggs, 1 at a time, beating well after each addition, and molasses. Blend in coffee. Spread in a 15x10x1-in. baking pan. , Bake 20-25 minutes. Cool. For frosting, cream butter and cream cheese; add confectioners' sugar and vanilla. Spread over bars. If desired, top with nuts.