Grandmasbutternutfrosting Recipes

Steps:

• Combine all ingredients in order (butter, flavoring, sugar, cream cheese, then pecans).
• Mix well.
• Use to frost pound cake or bake cake in 3 layers and frost the butternut pound cake.

Steps:

• Cream Crisco, sugar and eggs together.
• Beat on high speed for 5 minutes.
• Then add milk and flour on low speed until mixed well.
• Add butternut flavoring and bake in tube or bundt pan for 1 hour and 15 minutes at 300 degrees F.
• Frost with Butternut frosting if desired.
• See my recipes for the frosting recipe!
• May be baked in 3 layer pans also.

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:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, cream together the butter, 1 cup confectioners' sugar and vanilla until smooth. Stir in the cake flour, then fold in the pecans. Roll dough into 1 inch balls and place them 1 inch apart onto ungreased cookie sheets.
• Bake for 15 to 19 minutes in the preheated oven, until lightly browned. Cool cookies completely before rolling in additional confectioners' sugar. If you are storing the cookies in a tin, add remaining sugar to the tin.

Steps:

• Sift sugar through a fine-mesh strainer into a large bowl.
• Heat butter and peanut butter in a saucepan over medium heat. Whisk to combine and cook until bubbles appear on the edges, 3 to 5 minutes. Stir in salt and vanilla extract. Pour over powdered sugar in the bowl. Mix together using a spatula until smooth.
• Spread mixture into an 8x8-inch baking pan lined with plastic wrap. Wrap fully and refrigerate until firm enough to cut but not too hard, 1 to 3 hours.
• Unwrap fudge and cut into small cubes. Let warm up on the counter before cutting if needed.

Steps:

• Whisk flour and 1 teaspoon salt together in a large bowl; cut lard into flour mixture with a pastry blender until crumbly. Make a well in the flour mixture and place 1 beaten egg into the well.
• Pour ice cold water and vinegar into flour mixture; stir with a wooden spoon until a dough forms. Divide dough into two balls; wrap dough in waxed paper and chill in the refrigerator for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat brown sugar and butter together in a bowl with an electric mixer until smooth; beat in 2 eggs one at a time. Stir raisins and vanilla extract into butter mixture.
• Roll out one ball of dough on a lightly floured surface to 1/8-inch thickness; reserve remaining dough for another use. Cut dough into circles large enough to fit into the bottom and partway up sides of the wells of a muffin tin using a round biscuit cutter. Press dough circles lightly into muffin tin to form tart shells; fill each shell 3/4 full with raisin mixture.
• Bake in the preheated oven until filling is bubbly and pastry is lightly browned, about 20 minutes.

Steps:

• Peel and cook apples adding water as needed.
• Push thru a sieve.
• Then bake in the oven till thick.
• As there was no time or temp please watch them closely.

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!

Steps:

• Heat sugar, buttermilk, and butter in a saucepan over medium heat until mixture starts to boil, about 5 minutes. Remove saucepan from heat and stir baking soda and vanilla into buttermilk mixture.

Steps:

• Mix together the peanut butter and marshmallow cream in a bowl; set aside. Lightly grease a square glass dish with butter.
• Stir together the sugar and milk in a saucepan over medium-high heat; stirring occasionally, bring to a boil at 234 degrees F (110 degrees C) and then immediately remove from heat and stir in the peanut butter mixture and the vanilla; pour into the prepared dish and allow to cool to room temperature before serving.

Steps:

• Prepare muffin pans by rolling out pie dough and cutting 5-1/2 inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill. (I use the top of a Kraft peanut butter jar.).
• In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
• In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt, maple syrup, and cinnamon. Stir well until sugar is dissolved and butter is creamed.
• Add egg and vanilla and mix well.
• Drain raisins.
• Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts.
• Bake at 400°F for 15-25 minutes; filling will be lightly browned but still bubbling. Runny tarts - 15 minutes. Firm tarts - 20-25 minutes.
• Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.

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:

• 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.