Coffee Frosting

 1 cup butter

2 cups sugar

1/2 cup strong coffee

1/2 cup milk

 4 1/2 cups powdered sugar

Melt the butter in a large saucepan. Add the sugar; bring to a boil over low heat, stirring constantly. Boil for 4 minute. Combine the coffee and milk; add to the sugar mixture, stirring until the mixture boils. Remove from the heat and cool. Slowly add the powdered sugar, beating with a spoon until the mixture is thick enough to spread.

Tangerine Filling

 1 cup sugar

4 tablespoons cornstarch

1/2 teaspoon salt

1 cup tangerine juice

2 tablespoons tangerine zest

1 1/2 tablespoons lemon juice

2 tablespoons butter or margarine

Combine all the ingredients in a large saucepan. Bring to a boil over high heat; boil for 1 minute, stirring constantly. Chill before using.

Lemon Glaze

 1 cup powdered sugar

1 tablespoon lemon juice

2 tablespoon milk

1 teaspoon oil

Combine the ingredients in a small bowl. Microwave on high for 20 seconds. Drizzle over cake.

Caramel Frosting

1 1/2 cups packed light brown sugar

3/4 cup thin cream or milk

1 tablespoon butter

1 teaspoon vanilla

Combine the sugar, cream, and butter in a medium saucepan. Cook gently until a small amount dropped in cold water forms a soft ball. Remove saucepan from the heat; cool. Stir in the vanilla. Beat the mixture until tit is thick enough to spread.

Spicy Devil's Food Cake

 1 cup butter

2 cups packed light brown sugar

2 large eggs, well beaten

1 cup buttermilk

4 squares baking chocolate, melted

3 cups flour

1 1/2 tablespoons cinnamon

1 teaspoon allspice

1 teaspoon ground cloves

1 teaspoon baking soda

1/2 cup boiling water

1 teaspoon vanilla

Caramel Frosting

Heat the oven to 350*F. Cream the butter and the sugar in a large bowl. Add the eggs. Stir in the buttermilk and chocolate. Combine the flour, cinnamon, allspice, and cloves in a large bowl; add to the creamed mixture. Dissolve the baking soda in the boiling water. Add to the creamed mixture. Stir in the vanilla. Pour the batter into two greased 9-inch round baking pans. Bake for 30 minutes. Remove from the oven and cool on wire racks. Remove the cake from the pans and frost with Caramel Frosting.

Caramel Frosting

1 1/2 cups packed light brown sugar

3/4 cup thin cream or milk

1 tablespoon butter

1 teaspoon vanilla

Combine the sugar, cream, and butter in a medium saucepan. Cook gently until a small amount dropped in cold water forms a soft ball. Remove saucepan from the heat; cool. Stir in the vanilla. Beat the mixture until tit is thick enough to spread.

Angel Food Cake

 1 cup sifted cake flour

1 cup egg whites (8-9 large eggs)

Pinch of salt

1 teaspoon cream of tartar

1 1/4 cups sugar

3/4 teaspoon vanilla

1/4 teaspoon almond or coconut extract

Heat the oven to 325*F. Sift the flour three times; set aside. Beat the egg whites and salt When foamy, add the cream of tartar and continue beating until eggs are stiff but not dry. Fold in the sugar carefully, a small amount at a time. Fold in the vanilla and almond extracts. Fold in the flour, sifting a small amount at a time over mixture. Bake in an ungreased 10 in tube pan for about 1 hour. Remove pan from oven and invert for 1 hour over a plate before removing cake from the pan.

Old Fashioned Buttermilk Biscuits

 2 cups sifted self-rising flour

1/4 teaspoon baking soda
1/4 cup shortening
7/8 cup buttermilk

heat oven to 450*F. Lightly grease baking sheet; set aside. Combine flour and baking soda in bowl. cut in shortening with pastry blender or 2 knives until mixture is consistency of coarse crumbs. Add buttermilk; stir with fork just until dough leaves sides of bowl. Turn out onto lightly floured board or pastry cloth. Knead gently just until smooth. Roll out to 1/2" thickness. Cut into rounds with floured 2 inch biscuit cutter. Place on prepared baking sheet. Bake 10-12 minutes. or until golden brown.

Applesauce Muffins

 2 cups sifted self-rising flour

1/3 cup sugar
1/4 teaspoon nutmeg
1/4 teaspoon ground cinnamon
1 egg
1 cup applesauce
1/2 cup milk
3 tablespoons shortening melted or oil

Heat oven to 425*F. Grease 12 muffin cups; set aside. Sift flour, sugar, and spices into bowl; set aside. Break egg into separate bowl; beat lightly with fork. Add applesauce. milk, and shortening. Add flour mixture; stir just until blended. Fill muffin cups about 3/4 full Bake 20 minutes or until golden brown.
recipe, cookbook, frugal, eat at home

Popovers

 3 tablespoons butter or margarine

1 cup milk
3 eggs
1/2 teaspoon salt
1 cup flour

Grease six 6oz custard cups. Place 1/2 teaspoon butter in each cup. Place cups on ceramic cooking shelf in preheated oven 5 minutes. Beat milk, eggs, and salt in small mixing owl. Beat in flour until smooth and thickened. Pour batter into hot custard cups. Heat oven to 400*F. Bake 45-60 minutes until crisp and well browned.

Caraway Breadsticks

 1 pkg active dry yeast
1 1/4 cups warm water (105-115*F)
3 1/2 cups sifted flour
3 tablespoons sugar
1 tablespoon caraway seed, divided into 2 teaspoons and 1 teaspoon
1 1/2 t salt
1 tablespoon butter

Grease large bowl; set aside. Dissolve yeast in water in another bowl. Add flour, sugar, 2 teaspoons caraway seed, salt, and butter; blend well. Turn out onto lightly floured board or pastry cloth. Knead 8-10 minutes, or until smooth and elastic. Shape into ball. Place in prepared bowl. Turn once to grease top. Cover and let rise in warm place, free from draft, 1 hour, or until double in size. Punch dough down. Grease 2 large baking sheets; set aside. Shape dough into long roll. Cut into 24 pieces. Use palms of hands to roll each piece into 12 inch stick. Place sticks 1 inch apart on prepared baking sheets. Sprinkle lightly with remaining teaspoon caraway seed. Cover and let rise in warm place, free from draft, 2 hour, or until double in bulk. Preheat oven to 400*F. Bake 15-20 minutes, or until golden brown. Transfer to wire rack to cool.

Potato Breadsticks

 Makes 20-24 sticks

1 medium potato, washed, cooked, peeled, and mashed; reserve 2/3 cup potato water
3 1/2 to 4 cups flour, divided
1 pkg yeast
1/4 cup oil
1 teaspoon sugar
1 teaspoons alt
1 egg white
toasted sesame seeds

Grease a baking sheet; set aside. Heat reserved potato water in small saucepan to 120-130*F. Combine potato, warm potato water, 1 1/2 cups flour, yeast, oil, sugar, and salt in large bowl. Beat with electric mixer on high 2 minutes. Stir in remaining flour. Divide into 20-24 equal parts. Roll each part into a 1/2-3/4" rope. Place 1 inch apart, on prepared baking sheet. Cover with oiled waxed paper. Let rest 2- minutes. heat oven to 350*F. Beat egg white and 1 tablespoon water with fork in small bowl. Brush over breadsticks. Sprinkle with sesame seed. Bake 25-30 minutes, or until golden brown. Cool before serving.

Six Way Muffins

2 Cups sifted flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons sugar 1 cup milk 1 egg 1/2 cup soft shortening Heat oven to 400 degrees Fahrenheit. Grease 12 2 1/2 inch muffin pan cups. Sift flour, baking powder, salt, and sugar into medium size bowl. Put remaining ingredients into blender container in order listed. Blend on low speed until well mixed. Pour over dry ingredients; stir just until moistened. Fill muffin cups 2/3 full. Bake 20-25 minutes or until done. Date-Nut muffins Add 3/4 cup pitted dates and 1/4 cup walnuts to ingredients in blender container. Blend at low speed until dates and nuts are finely chopped. Proceed as for Six Way Muffins Raisin Muffins Add 1 cup seedless raisins to ingredients in blender container. Blend at low speed until raisins are finely chopped. Proceed as for Six Way Muffins Carrot Muffins Add 1 carrot, pared and cut up to ingredients in blender. Blend at low speed until carrot is finely chopped. Proceed as for Six Way Muffins Cranberry muffins Add 1 cup whole cranberries and 1/4 cup sugar to ingredients in blender. Blend at low speed until cranberries are chopped. Proceed as for Six Way Muffins Blueberry muffins Prepare batter in Six Way Muffin recipe. Fold in 1 cup washed blueberries. Bake as for Six Way Muffins

What you'll find on this blog

 What you will find on this blog are recipes. Simple as that.

I know I can't be the only one who is so very over having to scroll the entire page of drama to find the recipe. So on this page there are only recipes. Not all will contain pictures, most will just be text.

This will be simple and clean. If you want to read someone's entire life history while trying to find the recipe the internet will not disappoint you on results.

If you want to cut through all that and just be given the recipe you have found a home here.