Grandmas Butter Creams Recipes

Steps:

• Butter a 13x9-in. pan; set aside. In a heavy saucepan, combine the sugar, water and cream of tartar. Bring to a boil, without stirring, over medium heat until a candy thermometer reads 300° (hard-crack stage). Syrup will turn a golden color. , Remove from the heat; stir in butter and vanilla. Return to heat. Cook and stir until thermometer returns to 300°. Pour into prepared pan. Cool. Break into pieces.

Steps:

• Preheat gas oven 350 degrees, electric 325 degrees. All ingredients should be room temperature. Grease and flour 2 (9-inch) round cake pans. Sift flour, add baking powder and salt. Set aside. On medium speed, cream butter and sugar, until light and fluffy. (Or 150 strokes by hand.) On medium speed, (or another 150 strokes) add 1 egg at a time. After 2 eggs add 2 tablespoons flour. Add flour mix alternating with the milk, ending with the flour. Add extracts. Place cake pan in middle of oven. Pans should not touch. Baking time approximately 35 minutes.
• In a hot cast-iron skillet or heavy saucepan melt butter and brown sugar together on high heat, stirring until sugar is thoroughly melted. Transfer into mixing bowl and, using mixer on low speed, starting and ending with confectioners' sugar; alternately add heavy cream with vanilla, beating until frosting becomes spreadable. Spread on cooled cake.;

Steps:

• Cream butter in mixer until fluffy.
• Add marshmallow cream and cream again.
• Add sugar 1/2 cup at a time until dough isn't sticky any more (I usually mix the last cup by hand as if kneading bread dough).
• You might need more or less sugar to get the right consistency- firm and not sticky.
• Roll dough into one inch balls and place on cookie sheet that has been covered with wax paper.
• Put in refrigerator until chocolate is ready.
• Melt chocolate in top of double boiler.
• You can use bitter, semi-sweet or milk chocolate according to your own taste.
• I add a bit of wax to thin the chocolate out and make it easier for dipping.
• When chocolate is all melted, take balls out of the refrigerator.
• Dip them into the coating (I use a darning needle) and replace on cookie sheet.
• If they start getting soft, just pop the cookie sheet back into the refrigerator for a few minutes until they firm up again.
• Also, this is usually a good time to reheat the chocolate as it gets thick after a while.
• When all the balls are coated, put in the refrigerator for an hour or so until they set, then put in an airtight container for storage.
• I like to keep mine in the refrigerator so they stay firm.

Steps:

• Melt butter.
• Beat in eggs.
• Beat in all other ingredients except raisens or currents.
• Stir in raisens.
• Fill tart shells 2/3 full.
• Bake at 400 degrees until pastry is brown & center is bubbling. Approximately 10-13min.

Steps:

• Preheat oven to 425°F.
• Filling:.
• Mix all ingredients until well blended; set aside.
• Pastry:.
• Cut butter and shortening together using a fork or pastry whisk utensil.
• Slowly add salt and flour to the butter and shortening cutting it in until the mixture looks like small crumbles.
• Add cold water one tablespoon at a time until the dough sticks together.
• Roll out the dough to about 1/8 inch thick.
• Use a wide mouthed glass (I use a pint glass) to cut out circles.
• Place circles into an ungreased cupcake pan.
• Pour filling into the crusts, about a quarter of the way full. Be careful not to over fill as the mixture will bubble up and make the tarts stick to the pan.
• Bake in oven at 425°F for about 12-15 minutes or until crust is golden brown.
• Good luck and enjoy!