Buttercream Frosting

Buttercream Frosting

I think I got this from Wilton back in the days when I did wedding cakes...excellent basic icing. I always use butter, not margarine, because the flavor is better and it's more consistent. Can be colored easily with paste or liquid color. This covers a jelly roll pan of banana bars, double the recipe for larger cakes.

1 stick butter, very soft
1/2 bag powdered sugar
1 tsp good vanilla
1 tbsp milk

Add butter to mixer and blend with the vanilla and milk. Add the powdered sugar and mix, add more milk if needed to thin it up a little.

Banana Bars

This is a great way to use up over-ripe bananas! Very moist and everyone loves them.

1/2 cup butter (one stick, softened)
1-1/2 cup sugar
2 eggs
1 cup sour cream
1 tsp vanilla
2 cups flour
1/4 tsp salt
1 tsp baking soda
3 medium or 2 large bananas, mashed

Cream butter and sugar in your mixer. Add eggs,sour cream and vanilla. Mix in dry ingredients, then add bananas and mix together. Pour into a jelly roll pan that is sprayed with Pam or baking spray.

Bake 350 degrees for 25 minutes. cool completely and frost with buttercream (recipe on this blog) or cream cheese frosting.

Brown Sugar Frosting

My husband's favorite icing for a chocolate cake! He loves this. Makes enough to cover one 13x9 cake in the pan. This should not be made ahead, so make sure the cake is cooled enough to frost before starting this recipe...

1 cup packed brown sugar
1 stick butter
1/4 cup milk
2 cups powdered sugar

Place powdered sugar in mixing bowl.
In a saucepan, combine the brown sugar and butter. Heat, stirring to mix together. bring to a simmer and cook for two minutes to combine and dissolve sugar. Add the milk, stir to combine, remove from heat.

Pour brown sugar mixture into the powdered sugar in the mixer. Beat until smooth and creamy, ice cake while frosting is warm, as it will harden slightly upon cooling.

Chocolate Cake

Shhh...don't tell your kids there's mayonnaise in this cake. Best chocolate cake!

2 cups flour
2/3 cup cocoa powder
1-1/4 tsp baking soda
1/4 tsp baking powder

3 eggs
1-2/3 cups sugar

1 tsp vanilla
1 cup mayonnaise
1-1/3 cup water

Measure dry ingredients (flour, cocoa, soda and baking powder) in a separate smaller bowl and stir together, set aside.
In mixer, combine eggs, sugar, and vanilla, mix together at medium speed then add mayonnaise and mix on low until combined.
Add flour mixture alternately with water, beginning and ending with dry mixture. Pour into a prepared 13x9 cake pan (sprayed with Pam is ok).
Bake at 350 for 30-35 minutes, until firm in center.

Salsa (Blended)

I've come frighteningly close to cloning Plum Loco's salsa in the squeeze bottle. Danger! Mine is hotter...fills two squeeze bottles nearly full.

Tomatoes, either three quarts of home canned or 6 cans italian style stewed tomatoes,

(drained well)

2 large cloves garlic, peeled

1 large onion, peeled

1 tbsp ground cumin

1 tsp cayenne powder

1 tsp black pepper

1 tsp chipotle powder

1 tsp jalapeno powder

1 tbsp chili powder (texas style)

1 tsp salt, more to taste

1/2 tsp accent (optional)

2 tsp balsamic vinegar

2 tsp lemon juice

2 tsp oregano IF you are using home canned or unseasoned tomatoes.

Blend the garlic and onion in the food processor. Add everything else and blend until well pureed. Fill squeeze bottles and squeeze onto chips. Bliss!

Fresh Pesto

2 cups packed fresh basil (or substitute some spinach), rough chopped
1/2 cup (4 ounces) walnuts or pine nuts, rough chopped
2-3 cloves garlic, peeled
Olive oil

In a food processor, pulse nuts, basil/spinach, and garlic until well blended.
While processing, drizzle a thin stream of olive oil into the processor. Continue adding olive oil until desired thickness is achieved, usually between 1/8 and 1/4 cup.

Store in a covered jar or bowl, lasts a few days. Use as a spread for bread, or mix with heavy cream for pesto sauce.

Rod's Famous Baked Beans

Beans and Frank! Rod Frank that is!...Good. Feeds a crowd...is also a great main dish because it has a lot of meat in it. Takes 3-4 hours in the crock pot.

8 regular size small cans pork and beans

1 lb of bacon, fried and chopped

1 lb jimmy dean sausage, fried and crumbled (we used elk sausage from my friend Matt Leatham)

1 large onion chopped very fine

4 tablespoons garlic minced well (I use the bottled kind)

4 generous splashes worcestershire sauce

2 cup brown sugar

2 tablespoon dry mustard

Jalapeno powder or habenero powder to taste.

Mix all together and crock pot for 3-4 hours...longer the better. Thanks Rod!