Thursday, September 30, 2021
Monday, September 27, 2021
Sunday, September 26, 2021
Saturday, September 25, 2021
Tuesday, September 21, 2021
Wednesday, September 15, 2021
Monday, September 13, 2021
Ingredients: 3 sticks which is 1 ½ cups soft butter, 1 cup confectioners’ sugar, 3 cups regular flour – mix all
Roll a large marble sized piece of dough in the palm of your hand and press it into the tin….try not to go to the very top of the round opening. After baking and cooling, remove them with a thin sharp knife 325 degrees for 13-15 minutes in a regular oven or 10 min convection oven. USING the teflon coated mini muffins tins, this made 100 tart shells so I am freezing quite a few of mine:
Sunday, September 12, 2021
1 1/2 cups loosely packed, coarsely grated zucchini
2 large eggs,1 cup sugar, 3/4 cup corn oil, 1 1/2 tsp vanilla extract, 1 1/2 cups flour, 1 tsp baking powder, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground allspice, 1/4 tsp grated nutmeg, 1 cup walnuts chopped plus 1/4 cup for topping
Frosting: 3 oz cream cheese softened, 2 cups softened confectioner's sugar, 2 Tb milk, dash of salt, 1 tsp vanilla extract
Preheat oven to 350 degrees- butter and flour a 9 x 13 baking dish- set aside.
In a large bowl beat together eggs, sugar and oil until well blended. Beat in vanilla.
In a small bowl, stir together the flour, baking powder, salt, cinnamon, allspice, nutmeg. Stir in flour mix into the egg mix blending well. Add the zucchini and walnuts and mix. Spread into baking dish. Bake about 28-30 minutes in a regular oven or 22 minutes in a convection oven. Do not burn but bake till top springs back when touched. Let cool
To make frosting in a bowl: beat cream cheese till smooth, add sugar and milk, then salt and vanilla- If too thick - add more milk until spreadable. Ice cool cake and sprinkle with more walnuts. Slice with very sharp knife.