Cupcake Batter

2 cups     flour

2 tsp.      baking powder

1 1/2 tsp  baking soda

1 tsp.      salt

2 tsp.      cinnamon

2 cups     sugar

1 1/2 cup   vegetable oil

4  eggs

2 cups  grated carrots

1 8 1/4 oz. can of crushed pineapple drained

1/2 cup     chopped nuts (optional)

DIRECTIONS

Bake at 350 degrees  for 18 minutes

cool and frost or server warm with whip cream or ice cream.

Frosting

1/2 cup butter

1 8 oz. pkg. cream cheese

1 tsp vanilla

1 lb. confectioners sugar

Add drops of milk to thin if necessary.

Turn the dough out onto a floured surface and knead until the dough comes together.  Divide into 24 pieces.  Make a roughly 6-inch rope out of each piece, then pinch the ends together to form a circle.

Place the circles on the prepared baking sheets and bake for about 20 minutes, or until puffy and golden brown.  

2 sticks (1/2 Pound) butter or margarine

1 cup brown sugar

cream together

add 1 egg yolk

1 tsp vanilla

2 cups flour

Directions

mix together with above

Spread in 2 quart Pyrex (9×13)

Bake at 350 for 15 minutes

Cover with package of chocolate chips. Bake 2-3 minutes.

Spread chocolate- sprinkle with chopped walnuts.

• 1 (8 ounce) package cream cheese
• 1 1/2 cups confectioners’ sugar
• 1 cup peanut butter
• 1 cup milk
• 1 (16 ounce) package frozen whipped topping, thawed
• 2 (9 inch) prepared graham cracker crusts

 DIRECTIONS

1.Beat together cream cheese and confectioners’ sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.

Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm. 

2 Cups  well-cooked wild rice,  chopped

1 Cup buttermilk or sour milk, divided

1 Cup unsweetened applesauce

1/4 Cup vegetable oil

3/4 Cup shortening

1 Cup  firmly packed brown sugar

6  Egg whites

2  Teaspoons vanilla

2 1/2  Cups flour

1 Teaspoon baking soda

1 Teaspoon salt

1 Teaspoon cinnamon

1 Cup chopped nuts

Powdered sugar

Directions 

Preheat oven to 350 degrees.  Grease bottom of 15 x 10 x 1 inch baking pan.  

In medium bowl, combine wild rice, 1/2 cup buttermilk, applesauce and oil;  set aside.

In large mixing bowl, combine shortening, brown sugar, egg whites and vanilla.  Beat at high speed 5 minutes or until smooth and creamy. 

Add remaining 1/2 cup buttermilk;  beat at low speed until well blended. 

Add flour, baking soda, salt, and cinnamon; beat at low speed until well blended.  Stir in wild rice mixture and nuts. 

Spread in prepared pan.  Bake until toothpick inserted in center comes out clean, which will be 25 minutes at least.  

Cool.  Sprinkle with powdered sugar.

1 cup of flour (I use a little bit (maybe a 1/2 cup) of almond flour too)

1/2 cup of butter

2 Tbsp. water

1/2 cup of butter

1 cup of water

1 tsp. almond flavoring

1 cup flour

3 eggs

Heat oven to 350.  Measure 1^st cup of flour into bowl.  Cut in butter.  Sprinkle with 2 Tbsp water; mix with a fork.  Round into ball; *then you can kindof do what you want. Make 2 strips, or a big round circle, etc.

 Mix second amount of butter and water.  Bring to a boil.  Remove from heat; add flavoring.  Beat in flour, stirring quickly to prevent lumping.  When smooth, add one egg at a time, beating well after each addition until smooth.  Spread over evenly over pastries (in whatever form you have them; 2 strips or circle, etc.).  Bake about 60 min. (Puff has a tendency to shrink while cooling, leaving a custardy portion in the center).  Frost with a confectioners’ sugar icing and sprinkle with chopped nuts (or without the nuts). 

Confectioners’ Sugar Icing:

Some powdered sugar (Maybe a cup or 2) – it doesn’t need to be sifted, but makes a smoother icing if it is.

A tiny amount of milk (1 or 2 tsp at a time, until it’s the right consistency)

A little bit (maybe a tsp?) almond or vanilla extract. (I always use almond)

• 1 1/4 cups white sugar
• 1 cup butter flavored shortening
• 2 eggs
• 1/4 cup light corn syrup
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt