Buttercream Frosting for decorating

This is the recipe we used for Ember's rose decorating activity.

1 cup butter (2 cubes), softened at room temperature
1 tsp. flavoring (I used vanilla)
7-8 tsp. water
1 Lb. confectioners sugar (powdered sugar)
1 egg white (I used the canned whites egg substitute)-if you use that it's 2 tsp. + 2Tbsp. water mixed

Cream butter, flavoring and water. Add dry ingredients and mix on med speed until all ingredients have been thoroughly mixed together.

**This makes the stiff version for decorating, to make it thinner add additional water to reach the consistency you want.

Recipe by: Wilton
Demo by: Ember A.

Pastry for 9 inch pie

1 1/2 cups all-purpose flour
1/4 tsp. salt
5 Tbsp. cold butter or margarine, cut up
3 Tbsp. trans fat free vegetable shortening
3-5 Tbsp.ice water

In food processor, blend flour and salt. Add butter and shortening; pulse until mixture resembles course crumbs with pea size pieces.  Sprinkle in water, 1 Tbsp at a time, pulsing until clumps begin to form.  Or in a large bowl, mix flour and salt.  With pastry blender or 2 knives used scissor fashion, cut in butter and shortening until mixture resembles course crumbs.  Add water, mixing lightly with a fork, after each addition, until dough just forms clumps.

Shape dough into disk; wrap in plastic wrap and refrigerate 30 minutes or overnight.  If overnight-let stand 30 minutes before rolling.  Makes 1 crust.

recipe taken from good housekeeping: demonstrated by: Terri Pitcher

Basic cream fondant

4 cups sugar
1/2 cup hot water
1/8 tsp. salt
1 1/2 cups heavy cream
1/4 cup ligh corn syrup
2 Tbsp. butter
1 tsp. vanilla
chocolate for dipping

Combine sugar, hot water, salt, heavy cream and corn syrup in 3 qt. heavy saucepan.  Place over low heat and stir until sugar dissolves and mixture boils.  Cover and cook 3 minutes, then remove. Cover and continue cooking without stirring to the soft ball stage (240 degrees).  If sugar crystals form on sides of pan, wipe them off.

Without scraping saucepan, immediately pour fondant onto moist cold water slab, baking sheet or platter. Add butter, but do not stir. Let cool until center of fondant mass is lukewarm.  If you use a baking sheet, move its position on counter top occasionally to hasten cooling.

When lukewarm, beat with broad spatula, wooden paddle or putty knife until fondant is white creamy, using a sweeping motion forward from under edge to center, turning fondant occassionally.  Then knead with hands until smooth. Add vanilla and knead until blended into fondant.  Wrap in waxed paper and store in tightly covered container in refrigerator.  Let ripen in refrigerator at least 24 hours, but it keeps several week.  If it gets too dry, cover with damp cloth. 

recipe and demonstration by: Bruce and Julie Godderidge

Flour tortillas

4 cups flour
1 tsp. salt
1 1/2 cups warm water
1 Tbsp. baking powder
1/4 cup shortening

Combine flour with baking powder and salt. Add shortening and mix with fingers until evenly mixed. Gradually stir in enough water to make a soft dough. Knead for 5 minutes. Cover and let rest 30 minutes. Preheat an ungreased griddle or heavy skillet over med heat. Form balls and and shape each one into a really flat patty-using your hands and a roller (this will take practice!!) Once you have started rolling it out-don't form it back into a ball and try to start over it makes the dough go hard and it's ruined. Roll very thin. Place tortilla on skillet . Cook until bubbles form on top and underside is flecked with brown. Turn and cook until the other side is lightly brown. Stack tortillas and cover with a dry cloth until ready to serve. Serve immediately or store in plastic bag and reheat briefly before serving.

Makes about 12-14 tortillas

Serving Suggestions: Fill with refried beans and cheese for easy burritos. Fajitas. Or chilli. For easy Mexican desserts spread with cream cheese and a little salt. Or Butter and cinnamon and sugar. Also great for breakfast with scrambled eggs, hashbrowns and sausage and salsa for breakfast burritos.

Recipe by Melissa Hernandez

Individual Serving Ice Cream

Lime Cupcakes and Frosting

Lime Cupcakes: From Rosanne Kunz

1 box Betty Crocker® SuperMoist® lemon cake mix

1 box (4-serving size) lime-flavored gelatin

3/4 cup water

1/3 cup Key lime juice

1/3 cup vegetable oil

3 eggs

2 or 3 drops green food color

Glaze

1 cup powdered sugar

2 to 2 1/2 tablespoons Key lime juice

Frosting

1 package (8 oz) cream cheese, softened

1/2 cup butter or margarine, softened

1 teaspoon vanilla

powdered sugar (to desired consistancy)

Grated lime peel, if desired


Heat oven to 350°F. Place paper baking cup in each of mini muffin cups. In large bowl, stir cake mix and gelatin. Add remaining cupcake ingredients. Beat with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl as necessary. Divide batter evenly among muffin cups, filling each about 2/3 full.


Bake 10 minutes or until toothpick inserted in center comes out clean. Carefully remove from pan to cooling rack. With toothpick or wooden skewer, pierce tops of cupcakes in several places.


In small bowl, mix 2 cup powdered sugar and enough of the 4-5 tablespoons lime juice until glaze is smooth and thin enough to drizzle. Drizzle and spread glaze over cupcakes. Cool completely, about 30 minutes. Then frost with frosting and garnish with grated lime peel. Store in fridge.

I have tried Keylime juice and regular lime juice and I don't think there is a difference in this recipe. I used 1 level Tablespoon of batter each mini cup or the tiniest cookie scoop works great. This recipe made about 90 mini cupcakes or you could make regular sized cupcakes but you would need to adjust the baking time to about 17 min. I also have froze these in advance and then taken them out let them thaw and then frosted them when I was ready to serve them

Malted Milk Smores