Spoon Lickin’ Recipes

Here you will be able to find all of my tried and tasty recipes so you can enjoy them too!

White Almond Sour Cream Cupcake (WASC)

1 box white cake mix
1 cup all-purpose flour
1 cup granulated sugar
3/4 tsp salt
4 egg whites
1 1/4 cups water
2 Tbsp vegetable oil
1 cup (8oz carton) sour cream
1 tsp vanilla extract
1 tsp almond extract

Directions:  Heat oven to 325 degrees. Line cupcake tin with cupcake liners.

Add all dry ingredients to a large mixing bowl and mix together thoroughly with a whisk. Add the wet ingredients to the bowl and using a hand mixer, mix on low for about 2 minutes. Using a large cookie scoop, fill cupcake liners 2/3 full.

Bake at 325 degrees for 15-20 minutes. Allow cupcakes to cool in cupcake tin on a cooling rack before removing and allowing to cool the rest of the way on cooling racks.

 

Wilton’s Buttercream Icing

1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 tsp vanilla extract
4 cups sifted confectioners’ sugar (approximately 1 lb.)
2 tablespoons milk

Directions:  In a large bowl beat shortening and butter together until light and fluffy.  Beat in vanilla.  Gradually add sugar one cup at a time.  When all sugar is mixed, add in milk 1 tbsp at a time if necessary.

 

Alfredo Sauce
2 Sticks of Butter/Margarine
2-3 Cups of Heavy Whipping Cream
3 Cups Shredded Parmesan Cheese
Salt and Pepper to Taste

Melt Butter and Heavy Whipping Cream in sauce pan over low heat. Once melted, remove from heat and stir in Parmesan cheese. Add salt and pepper to taste.

 

Easy Sugar Cookies

2 3/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 tsp vanilla extract

DIRECTIONS:  

  1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
  2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
  3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

 

Sugar Cookie Icing

1 cup confectioner’s sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon extract (almond or vanilla)
Food coloring

DIRECTIONS:

  1. In a small bowl, stir together confectioners’ sugar and milk until smooth. Beat in corn syrup and  extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
  2. Divide into separate bowls, and add food coloring.  
  3. To ice cookies:  Dip cookies in icing, use a spatula, paint with a brush, use a knife, or just use a finger!

 

Strawberry Shortcakes

Preheat oven to 425 degrees.  Line a pan with parchment paper.

For the Dough:
1 3/4 cups all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup cold unsalted butter, cut into 1/2″ pieces
1 egg
1/3 cup heavy cream, plus extra to brush top of biscuit
2 tbsp sugar

For the Filling:
4 cups strawberries (YUMMY!), hulled and sliced
3 tbsp granulated sugar
Whipped cream

Directions:
In a bowl, stir together the flour, granulated sugar, baking powder, and salt.  Using a pastry blender or 2 knives, cut in the butter until the mixture forms large, coarse crumbs the size of small peas. In a small bowl, whisk together the egg and the 1/3 cup cream until blended.  Pour the egg mixture over the dry ingredients and mix with a rubber spatula just until moistened.  You may need to add 1 tbsp of heavy whipping cream at a time to moisten it enough to roll out.

For rolled and cut shortcakes, turn the dough out onto a lightly floured work surface and knead gently a few times until the dough stays together.  Roll out about 3/4″ thick.  Using a 3″ round biscuit cutter, cut out rounds.  Place on prepared pan 1″ apart. Brush tops with heavy whipping cream and sprinkle with sugar.  Bake until lightly brown 12-15 minutes.

While the shortcakes are baking, prepare the strawberry filling.  Cut and hull the strawberries.  Add the granulated sugar, mix well, and refrigerate for up to 30 minutes.

Let shortcakes cool, slice in half and top with strawberries and whipped cream!!!! ENJOY :):)

Here’s the Recipe for Devil’s Food Cake Amped Up:

1 box Devil’s Food cake mix
1 cup whole milk
1/2 cup melted butter
3 eggs
1 cup semi-sweet morsels

Directions:
Set oven to 350 degrees. Line pan with cupcake liners. Mix all ingredients together. Fill liners 2/3rds full. Bake 19-23 minutes. Let cool.

 

Recipe for Peanut Butter Buttercream:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine
3/4 cup peanut butter
1 vanilla extract
4 cups powdered sugar
2-4 tbsp milk

Directions:
Cream shortening and butter together. Add vanilla. Slowly add powdered sugar until all blended. Add milk if too thick.

 

Recipe for Ganache:
1 cup heavy whipping cream
10 oz semi-sweet chocolate morsels

Directions:
Heat heavy whipping cream on stove just until it starts to boil. Remove from heat and add chocolate chips. Mix until smooth.

 

Here’s the recipe for Brown Sugar Cupcakes:

1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 stick of butter or margarine
1 cup of packed light brown sugar
2 large eggs
1 tsp vanilla
1/2 cup of buttermilk

Directions:

Preheat oven to 325 degrees. Line muffin tin with papers. Combine flour, baking powder and salt; set aside.

Cream butter and brown sugar until fluffy. Add eggs, one a ta time until each are mixed in. Add vanilla. Alternating adding flour mixture and buttermilk until combined.

Bake for 25 minutes.

 

Recipe for Caramel sauce:

2 cups brown sugar
1 can (12-14 oz) sweetened condensed milk
1/2 cup margarine or butter
1 tsp vanilla

Directions:

Stir sugar and condensed milk together. Heat over low to medium heat. Stir until sugar is dissolved. Remove from heat. Add butter and vanilla. Stir well.

 

Recipe for Toffee:

1 cup butter
1 cup sugar
1 tsp vanilla

Directions:

Line pan with parchment paper. Stir butter and sugar in a pan over a medium high heat. Bring mixture to a boil and stir constantly. Use candy thermometer to bring mixture to 300 degrees, this is the ‘Hard Crack’ on the candy thermometer. Once temperature is reached, remove from heat and quickly add in vanilla. Pour on parchment paper and spread it out thin. Let cool completely.

*Kaycee’s Pepperoni Rolls Recipe:

1/2 cup warm water
1/2 cup scalded milk, cooled
1/2 tsp white sugar
1 package active dry yeast (2 1/4 tsp)
5 cups all-purpose flour
1/2 cup sugar
2 tsp salt
1 egg, beaten
1/2 cup butter, melted
8oz pepperoni slices
8oz pepperjack cheese (optional)

*Directions:
*This is made using a KitchenAid Stand Mixer and a dough hook. If making by hand, follow directions to step 4.  At step 4 knead the dough by hand.

1. Dissolve 1/2 tsp sugar in 1/2 cup warm water. Add yeast and let stand for about 5 minutes.
2. When yeast is ready add milk, melted butter, and beaten egg to yeast mixture.
3. Mix flour, 1/2 cup sugar and salt in a separate bowl.
4. Using a dough hook, add flour mixture slowly to yeast mixture until the dough is no longer sticky. It’s okay to add more flour if the dough is still sticking to your fingers when you touch it.
5. Take dough out of bowl and form into a ball. Put back in bowl and cover with a clean towel and let rise in a warm, draft-free place. Let rise to double in size, about 90 minutes.
6. Once dough is doubled in size, punch the dough down and then form into balls.
7. Preheat oven to 350 degrees. Grease a baking pan with butter.
7. Lightly flour your work surface.  Flatten the dough balls by hand and form a rectangle.
8. Butter the top of the dough and add 6 pieces of pepperoni and your choice of cheese. Roll length-ways and pinch closed. Butter top of roll.
9. Place on pan. Bake for 15-20 minutes, or until tops are slightly brown. Add butter to top of cooked pepperoni rolls.
10. Enjoy a piece of our Heaven!

 

Crock Pot Whole Chicken Recipe:

  • 3 or 4 lb whole chicken
  • 1 tsp paprika
  • 1 tsp salt
  • 2 tsp garlic powder
  • 1/2 tsp pepper
  • 1 onion

Directions:
1. Combine the dried spices in a bowl.
2. Loosely chop the onion and place in bottom of slow cooker.
3. Remove any giblets from the chicken and then rub spice mixture all over.
4. Put chicken on top of onions in the crock pot, cover it, and turn it on high.
5. Cook for 4-5 hours.

Crock Pot Chicken Stock:

  • Leftover chicken bones and carcass
  • 1 rib of celery
  • 1 carrot, roughly chopped (no need to peel)
  • 1 tsp parsley
  • 1 tsp garlic
  • salt
  • pepper

Directions:
1. Remove all edible meat from the chicken and leave the bones, skin, cooking juices, and onions in the crock pot.
2. Add the celery, carrot, and spices on top and then fill the crock pot with water. Leave about a 1/2″ at the top.
3. Turn crock pot on low after dinner and cook all night long or in the morning for 8-10 hours.
4. Strain the stock to remove all bones, vegetables, etc.
5. Refrigerate or freeze stock.

 

*Kaycee’s Cinnamon Roll Recipe:

  • 1/2 cup warm water
  • 1/2 cup scalded milk, cooled
  • 1/2 tsp white sugar
  • 1 package active dry yeast (2 1/4 tsp)
  • 5 cups all-purpose flour
  • 1/2 cup sugar
  • 2 tsp salt
  • 1 egg, beaten
  • 1/2 cup butter, melted

*Cinnamon Roll Filling:

  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 tbsp cinnamon
  • 1/2 cup butter, melted

*Cream Cheese Icing:

  • 8 oz cream cheese, softened
  • 1/2 cup butter, softened
  • 1 tsp vanilla extract
  • 4 cups powdered sugar

*Directions:
*This is made using a KitchenAid Stand Mixer and a dough hook. If making by hand, follow directions to step 4.  At step 4 knead the dough by hand.

1. Dissolve 1/2 tsp sugar in 1/2 cup warm water. Add yeast and let stand for about 5 minutes.
2. When yeast is ready add milk, melted butter, and beaten egg to yeast mixture.
3. Mix flour, 1/2 cup sugar and salt in a separate bowl.
4. Using a dough hook, add flour mixture slowly to yeast mixture until the dough is no longer sticky. It’s okay to add more flour if the dough is still sticking to your fingers when you touch it.
5. Take dough out of bowl and form into a ball. Put back in bowl and cover with a clean towel and let rise in a warm, draft-free place. Let rise to double in size, about 90 minutes.
6. Once dough is doubled in size, punch the dough down and roll out into a ‘rectangle’ on a lightly floured surface, about 1/4″ thick.
7.  Make the filling:  mix brown sugar, white sugar, and cinnamon together.
8.  Spread melted butter on rolled dough (basting brush works well).  Sprinkle with sugar mixture.
9.  Roll dough from top of long edge to bottom.
10.  Cut the dough in 1 1/2″ slices.  Place rolls touching side-by-side in greased 8×8″ pan or round cake pan.
11. Preheat oven to 350 degrees. Let the rolls rise while oven is preheating, or longer if you have time.
12. Bake for 15-20 minutes, or until tops are slightly brown.
13. While rolls are baking, make the icing.  Cream the cream cheese and butter together.  Once mixed, add vanilla.  Mix well, then add powdered sugar slowly until mixed.
14. Once rolls are done cooking and slightly cooled, ice the cinnamon rolls with cream cheese icing.
15. You did it! Enjoy the greatness!

*Lemon Cupcake Recipe:

1 box white cake mix
1 cup all-purpose flour
1 cup granulated sugar
3/4 tsp salt
4 egg whites
1 1/4 cups milk
2 Tbsp vegetable oil
1/2 cup sour cream
2 tsp lemon extract
2 tbsp lemon zest

*Directions:  Heat oven to 325 degrees. Line cupcake tin with cupcake liners.

Add all dry ingredients to a large mixing bowl and mix together. Add the wet ingredients and lemon zest to the bowl and mix on low for about 2 minutes.  Fill cupcake liners 2/3 full.

Bake at 325 degrees for 15-20 minutes. Allow cupcakes to cool before icing.

*Raspberry Buttercream Icing:

1/2 cup butter or margarine
1/2 cup shortening
1/2 cup raspberries, pureed and strained
4 cups powdered sugar
1-2 tsp raspberry extract

*Directions: 
Cream butter and shortening together until smooth. Add extract and raspberry puree, mix well. Gradually add powdered sugar. Ice cupcakes.

Easy Meatloaf Recipe:
1lb ground burger
1/4th of an onion, chopped
10-15 saltine crackers
1 egg
1/2 cup milk
salt, to taste
pepper, to taste

Easy Meatloaf Topping:
1/3 cup ketchup
2 tbsp mustard
2 tbsp brown sugar

Directions:
Preheat oven to 350 degrees. Grease a loaf pan. Mix all ingredients (except the topping ingredients) by hand in a large mixing bowl. Pat ground burger mixture firmly into prepared loaf pan. Mix topping ingredients in bowl, pour on top of meat. Bake for 1 hour.

Pizza Dough Recipe:

1 package active dry yeast (2 1/4 tsp)
1 teaspoon white sugar
1 cup warm water
2 1/2 cups all-purpose flour
2 tablespoons olive oil
1 teaspoon salt

Directions: (I use a KitchenAid Stand Mixer with dough hook, but you can mix by hand.)

Preheat oven to 450 degrees. In a bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. Stir in flour, salt and oil. Beat with dough hook until smooth. Let rest for 5 minutes. Turn dough out onto a lightly floured surface and roll out about 1/2″ thick. Transfer to a pizza stone or lightly greased baking pan. Add desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown.

Chocolate Buttercream Icing Recipe:

1/2 cup shortening
1/2 cup butter or margarine, softened
3/4 cup cocoa
1 teaspoon vanilla extract
4 cups powdered sugar
3-4 tablespoons milk, as needed

Directions:

In large bowl, cream shortening and butter together. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well. When all sugar has been mixed in, icing may appear dry. Add milk and beat until fluffy.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: