Sugar Cookies
Combine the following and blend together:
1 C Granulated Sugar
½ C Butter (softened)
2 Eggs
2 Tbsp Cream or milk
1 tsp Vanilla
Next add:
2 ½ Cups Flour (white or wheat or ½ ½ )
½ tsp Salt
¼ tsp Baking Soda
Mix together and chill dough for 4 hours.
When ready to bake preheat oven to 350 degrees. Roll dough on floured surface to ¼ to ½ inch thick bake for 8 minutes don’t let them brown. Cool on cooling rack then frost with almond frosting.
Almond Frosting
Beat together until smooth:
½ C of softened butter
2 C powder Sugar
¼ tsp Almond Extract
1 to 2 Tbsp Milk
Add color if desired and frost. Frosting needs to be thick enough to stick to spoon but soft enough to spread easily. Add milk accordingly.
Wheat Texas Sheet Cake
INGREDIENTS:
2 cups all-purpose flour
1 teaspoon baking soda
2 cups white sugar
1/2 cup butter
1/2 cup shortening
1/4 cup unsweetened cocoa powder
1/2 cup buttermilk or milk soured with vinegar
2 eggs
1 teaspoon vanilla extract
1/2 cup butter
1/4 cup milk
1 teaspoon milk
1 teaspoon vanilla extract
2 tablespoons unsweetened
cocoa powder
3 1/2 cups confectioners' sugar
DIRECTIONS:
1.Preheat oven to 400 degrees F (200 degrees C). Grease and flour jelly roll pan or line with parchment paper.
2.In a large bowl, mix together flour, baking soda and white sugar. Set aside.
3.In a saucepan, heat 1/2 cup butter, shortening, and 1/4 cup cocoa until boiling. Stir frequently. Pour chocolate mixture over flour and sugar. Stir in buttermilk, eggs, baking soda and 1 teaspoon vanilla. Spread into jelly roll pan.
4.Bake for 20 minutes in the preheated oven, or until toothpick inserted in center of cake comes out clean.
5. While cake bakes, prepare frosting. Combine 1/2 cup butter or margarine, milk and 2 tablespoons cocoa in a saucepan. Heat to boiling, stirring constantly. Beat in confectioners' sugar and vanilla until smooth. Spread warm frosting over cake as soon as it is taken from the oven. Cool.
Apple Muffins
These dark, moist muffins will keep well for several days. You don't even need to heat them up to enjoy them, which makes them a perfect after-school snack. The brown sugar sprinkled on top adds a crunchy touch, for all you muffin top lovers out there.
1 cup (4 ounces) White Whole Wheat Flour
1 cup (4 1/4 ounces)Unbleached All-Purpose Flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup dark brown sugar, packed
1 large egg, lightly beaten
1 cup (8 ounces) buttermilk or milk soured with vinegar
2 large apples, peeled, cored, and coarsely chopped
Preheat the oven to 450°F. Grease and flour a 12 cup muffin tin and set aside. Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl.Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks. Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely. Yield: 12 muffins.
