1 tsp. vanilla extract
1 tsp. almond extract
4 T. milk or water
2 c. shortening
2 T. Wilton Meringue Powder
2 lb. (approximately 8 c.) powdered sugar
Sift powdered sugar and meringue powder into a large mixing bowl and set aside. Cream shortening, flavorings and milk or water. Gradually add sifted dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so, until creamy. Don’t overmix, or you’ll have too many air bubbles.
This recipe makes a STIFF frosting; use it for making flowers or upright designs. To create a MEDIUM consistency, add 2 T. more of liquid to the original recipe. Use this for borders and flowers with petals that lie flat. To create a THIN consistency, add 4 T. more of liquid to the original recipe. Use thin consistency frosting for writing, making stems, leaves and frosting a cake.
Tuesday, May 31, 2011
Melissa's Fluffy Strawberry Salad
With summertime here, I'm looking for great salad recipes. I have to take a salad to a Relief Society activity this month, and would love to have you gals post your favorite salad recipes on here to give me some ideas! Meanwhile, here is one of my favorite summer Jell-O salads. Sorry, Melissa, for posting your recipe, but it is such a great one!!
1 small box strawberry Jell-O
1 3 oz. box vanilla pudding (cook & serve)
1 small carton Cool Whip
1 box fresh strawberries
The day before: Pour Jell-O and pudding in saucepan. Add 2 cups water. Bring to a boil. Boil for 2 minutes. Remove. Let cool. Put in the fridge to set.
Next day: Whip Jell-O and pudding mixture with cool whip in mixer bowl. Cut up strawberries. Add to mixture and put in fridge to set until time to serve.
1 small box strawberry Jell-O
1 3 oz. box vanilla pudding (cook & serve)
1 small carton Cool Whip
1 box fresh strawberries
The day before: Pour Jell-O and pudding in saucepan. Add 2 cups water. Bring to a boil. Boil for 2 minutes. Remove. Let cool. Put in the fridge to set.
Next day: Whip Jell-O and pudding mixture with cool whip in mixer bowl. Cut up strawberries. Add to mixture and put in fridge to set until time to serve.
Snickerdoodles
2 T. sugar
2 tsp. cinnamon
1 c. shortening
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
Mix the sugar and cinnamon together in small bowl and set aside. Cream the shortening, sugar and eggs. Add the rest of the ingredients while mixing. Roll into balls and then roll in the cinnamon sugar mixture. Bake at 400 degrees for 8 – 10 minutes.
2 tsp. cinnamon
1 c. shortening
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
Mix the sugar and cinnamon together in small bowl and set aside. Cream the shortening, sugar and eggs. Add the rest of the ingredients while mixing. Roll into balls and then roll in the cinnamon sugar mixture. Bake at 400 degrees for 8 – 10 minutes.
Green Tomatillo Dressing
Fabulous on top of a sweet pork salad!
Puree together in a blender:
about 1 cup of fresh cilantro
3 tomatillos, peeled of outer shell & quartered
1 clove garlic, peeled of outer shell
1 jalapeno pepper*, optional (I'm not a huge spicy food fan, but my understanding is that the smaller the pepper, the more spicy it is. I used a large green jalapeno).
Then add:
1 pouch Hidden Valley Ranch Buttermilk style dressing
1/3 to 1/2 cup buttermilk, depending on desired thickness
1 cup mayonnaise
1/8 up to 1/2 teaspoon Cheyenne pepper, depending on desired kick.
Blend again until smooth. Refrigerate several hours before serving.
*For extra kick, bottled hot jalapenos may be added prior to the puree step in addition or as a substitute to the fresh one.
Puree together in a blender:
about 1 cup of fresh cilantro
3 tomatillos, peeled of outer shell & quartered
1 clove garlic, peeled of outer shell
1 jalapeno pepper*, optional (I'm not a huge spicy food fan, but my understanding is that the smaller the pepper, the more spicy it is. I used a large green jalapeno).
Then add:
1 pouch Hidden Valley Ranch Buttermilk style dressing
1/3 to 1/2 cup buttermilk, depending on desired thickness
1 cup mayonnaise
1/8 up to 1/2 teaspoon Cheyenne pepper, depending on desired kick.
Blend again until smooth. Refrigerate several hours before serving.
*For extra kick, bottled hot jalapenos may be added prior to the puree step in addition or as a substitute to the fresh one.
Guacamole
2 avocadoes
1 clove garlic, chopped or pressed
1/2 tsp. salt
2 T. cilantro
1 T. fresh lime juice
To make it even more luxurious add:
Hot green chili to taste (optional)
1 onion (optional) the onion flavor can overwhelm the guacamole
1 tomato (optional, but makes it look really pretty)
Peel and mash the avocadoes. Add the garlic and salt. Add the cilantro and limejuice and other ingredients. Mix well. Eat right away. Cover with plastic wrap pressed directly on to the guacamole and refrigerate.
Are avocadoes a fruit or a vegetable? I labeled them as both! LOL!
1 clove garlic, chopped or pressed
1/2 tsp. salt
2 T. cilantro
1 T. fresh lime juice
To make it even more luxurious add:
Hot green chili to taste (optional)
1 onion (optional) the onion flavor can overwhelm the guacamole
1 tomato (optional, but makes it look really pretty)
Peel and mash the avocadoes. Add the garlic and salt. Add the cilantro and limejuice and other ingredients. Mix well. Eat right away. Cover with plastic wrap pressed directly on to the guacamole and refrigerate.
Are avocadoes a fruit or a vegetable? I labeled them as both! LOL!
Lime Rice
I love this recipe. We always serve it with the sweet pork.
4 T. butter
2 1/2 c. rice
4 1/2 c. chicken broth
1 1/2 tsp. salt
juice of 4 small limes
4 T. chopped cilantro
1/2 tsp. cumin
Mix everything in a rice cooker and cook until done. (Or in a pot on the stove top, if you don't have a rice cooker.)
4 T. butter
2 1/2 c. rice
4 1/2 c. chicken broth
1 1/2 tsp. salt
juice of 4 small limes
4 T. chopped cilantro
1/2 tsp. cumin
Mix everything in a rice cooker and cook until done. (Or in a pot on the stove top, if you don't have a rice cooker.)
Homemade Eggnog
I have always hated eggnog. It's so gross!
A lady in my ward made this last year at a ward party and convinced me to try a “sip.” It is seriously the most delicious thing I had ever tried! I drank two cups that night! (Beware: This is NOT low in fat!) This is definitely going to be an annual tradition around the Reynolds home now. If you think you hate eggnog, you should give this recipe a try once – you might change your mind!
1 quart half-and-half milk (or whole milk if you don’t have any half-and-half)
3/4 c. sugar
6 eggs
1 tsp. Mexican vanilla
1 pint heavy whipping cream, whipped with 2 T. sugar
nutmeg
Mix together in a blender the half-and-half, sugar, eggs, and vanilla until well blended. Pour into mugs and top with whipped topping and sprinkle with nutmeg. Drink. Faint.
A lady in my ward made this last year at a ward party and convinced me to try a “sip.” It is seriously the most delicious thing I had ever tried! I drank two cups that night! (Beware: This is NOT low in fat!) This is definitely going to be an annual tradition around the Reynolds home now. If you think you hate eggnog, you should give this recipe a try once – you might change your mind!
1 quart half-and-half milk (or whole milk if you don’t have any half-and-half)
3/4 c. sugar
6 eggs
1 tsp. Mexican vanilla
1 pint heavy whipping cream, whipped with 2 T. sugar
nutmeg
Mix together in a blender the half-and-half, sugar, eggs, and vanilla until well blended. Pour into mugs and top with whipped topping and sprinkle with nutmeg. Drink. Faint.
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