Marys Frosted Creams Recipes

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:

• Preheat oven 350°F.
• Cream butter and sugar.
• Beat eggs and vanilla and beat into butter mixture.
• Sift in dry ingredients, add coconut and mix well.
• Scoop 1 tsp mounds onto prepared cookie sheet.
• Bake for 13 minutes.
• Cool on wire rack.
• TOPPING:.
• Melt chocolate in double boiler and dip in 1/2 of each cookie.
• Lay cookies on sheet of wax paper and sprinkle on vermicilli.
• Place in refrigerator just long enough for chocolate to harden.

Steps:

• Blend tomato juice, lemon juice, frozen tomatoes, Worcestershire sauce, hot-pepper sauce, vodka, salt, and ice in a blender until smooth; season with black pepper. Divide mixture between two glasses.

Steps:

• Place frozen cherry tomatoes, vodka, lime juice, horseradish, and hot sauce in the jar of a blender; season with salt and pepper. Puree until smooth but very thick. Divide among chilled glasses, and garnish with celery stalks and cherry tomatoes. Serve immediately.

Steps:

• In a large bowl, cream together the butter and confectioners' sugar until smooth. Beat in the egg and stir in the vanilla and almond extract. Combine the flour, baking soda and cream of tartar; blend into the creamed mixture. Cover and chill for at least two hours.
• Preheat the oven to 375 degrees F (190 degrees C). Divide the dough into two parts. On a lightly floured surface, roll each piece of the dough out to 3/16 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto greased cookie sheets. Sprinkle cookies with plain or colored granulated sugar.
• Bake for 8 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.