This recipe can get a little fussy, but that's what it's all about in Christmas baking, right?
1/2 c. oleo/butter
1/4 c. shortening
1/2 c. milk
1 1/2 c. flour
Flavorings (see below)
Combine the first six ingredients and blend for 2 minutes at medium speed. Add flavorings you want from this list or make up your own. I like to divide up the batter and make three or four differently flavored cakes, which takes smaller pans. If you make it all the same flavor, use a 9x13 pan.
For egg nog: 1 tsp. nutmeg, 2 tsp. rum extract, 1/2 c. chopped nuts
For cherry: 1 tsp. almond extract, 8 oz. jar of chopped maraschino cherries
For lemon: 2 tsp. lemon juice, 2 tsp. grated lemon peel
For orange: 2 tsp. orange juice, 2 tsp grated orange peel
For nut: 1 tsp. vanilla, 1/2 tsp. almond extract, 1/2 c. chopped nuts
For coconut: 1/2 tsp. coconut extract, 1/4 tsp. almond extract, 1/3 c. flaked coconut
Bake 25-35 minutes at 350 degrees. Cool, cut into shapes (if desired), and dip in thin confectioners' icing. (Mix 1 tsp. of vanilla with one tbsp of butter and 1/4 c. milk. Add powdered sugar until the consistency is right.)
Of course you can color the icing and put sprinkles, etc. on these petits four type cakes.
I left a conversation yesterday wondering how many ways one person can offend another in three minutes. I was outside sweeping my si...
When I sent Sister Saint, Sister Sinner to my editor, she was (as usual) helpful about pointing out areas that needed more development, pa...
My grandmother died on my birthday in 1968. We couldn't wish her back, since she'd been in a lot of pain for a long time. Later, I...
I have really short little fingers. I mean, I know that "little finger" should alert one to the fact that it won't be much, b...