Basic Buttercream Frosting

 Ingredients

• 3 cups confectioners' sugar
• 1 cup butter
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons whipping cream

 

Directions

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Note: If using in a piping bag, be aware that this icing melts easily and the heat from your hands can let this occur. Also, be cautious to not set desserts with this frosting outside in the heat of the sun. 

Basic Cream Cheese Frosting

This is our basic Cream Cheese Frosting recipe that we use for most recipes.

Ingredients

3/4 Cup of Butter, softened

6 oz Cream Cheese, softened

1 Tsp Vanilla extract

3 Cups Confectioners Sugar

Directions
1. In a mixing bowl whip Cream Cheese until light and fluffy.
2. Add Butter. Beat well.
3. Add Vanilla. Gradually beat in Sugar.

Use immediately or store in fridge

Spinach and Artichoke Dip

1 cup of blanched Spinach, chopped
1 cup (heaping) marinated Artichokes, chopped
1 cup Philly Cream Cheese
1 cup Sour Cream
3/4 c. shredded Parmesan Cheese
1 cup Mozzarella Cheese
1/2 Onion finely chopped
1/2 cup Butter
red pepper flakes to taste

Directions
1. Sauté onions in butter till clear, remove from heat. set aside.
2. Using a mixer, whip Cream Cheese till fluffy. Add Sour Cream and Cheeses. Mix well.
3. Slowly add Onion and Butter mixture into mixer.
4. Add Artichokes and Spinach by slowly folding them into mixture (Do not mix with beaters for you want there to be little hunks in your dip)
5. Pour mixture in an 8x11 inch pan and spread evenly through pan.
6. Place in oven at 375 degrees, bake for 20-30 minutes (Or until slightly browned on top)

Makes approx. 12 servings

Serve hot with chips, crackers, or bread

Bon Appétit!

Pineapple Upside Down Cake

IGREDIENTS

1/4	cup butter or margarine
2/3	cup packed brown sugar
9	slices canned pineapple in juice , drained
9	maraschino cherries without stems, if desired
1 1/3	cups all purpose flour
1	cup granulated sugar
1/3	cup shortening
1 1/2	teaspoons baking powder
1/2	teaspoon salt
3/4	cup milk
1	egg

1. 1 Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.

2. 2 In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.

3. 3 Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

Tropical Fruit Combo

2 Tablespoons Sugar

1 Tablespoon hot water

1 Tablespoon lemon or lime juice

2 Cups Sliced Strawberries

1 Fresh pineapple

1 Kiwifruit

4 Teaspoons flaked Coconut

Slice the pineapple in ½ or ¼ to form a bowl. Remove the pineapple leaving the shell for a bowl.

Combine sugar, water, juice. Stir in water until sugar is dissolved. Puree with ½ cup strawberries. Slice the fruit that you want to use (I use whatever kind of fruit I have at home at the time). Mix the puree with your cut up fruit. Just before serving put in the pineapple shell.

Tastes great and likes very festive.