Carmel Buttercream Frosting

Ingredients:

First Stage

• 2 cups sugar
• 1 cup buttermilk
• ½ cup Crisco vegetable shortening
• ½ cup butter
• 1 teaspoon baking soda

Second Stage

• ½ cup butter
• 2 cups confectioner's sugar

Directions:

1. Add all ingredients from the first stage of the frosting recipe in a 3-4 quart pot. Stir ingredients with a wooden spoon as cooking over medium-low heat.
2. Cook to softball stage (235-245 degrees on a candy thermometer as well as using the cold water test).
3. Remove from heat and pour into a large mixing bowl or the bowl of a stand mixer. Using a whip attachment, whip the caramel until it has cooled enough to touch lightly.
4. Add the butter and salt from the second stage of the frosting recipe to the mixing bowl and whip.
5. Add confectioner's sugar in ½ cup increments, stopping after each to scrape sides of mixing bowl. Turn mixer onto high for about 10 seconds after each addition to incorporate air into the frosting.
6. Adjust the amount of confectioner's sugar to result in a frosting that will hold it's shape.
7. Frost cake and store on a cake plate covered with a dome or an airtight container.
8. Best served within 1-3 days.

Adapted from: https://addapinch.com/salted-caramel-buttercream-frosting-recipe/

Butter Cake

Ingredients:

2 Cups of Four
1 1/3 teaspoons baking powder
2/3 teaspoon baking soda
pinch of salt
2/3 cup of butter
1 1/3 cup of sugar
3 eggs, room temp
2/3 cup buttermilk, room temp
1 teaspoon vanilla

Directions:

1. Preheat oven to 350 degrees.
2. Prepare 3 9-inch cake pans with shortening and flour.
3. Combine flour, baking powder, baking soda, and salt with a whisk in a large bowl. Set aside.
4. Cream butter until fluffy and then add sugar. Cream together for about 8 more minutes.
5. Add eggs, 1 at a time, and cream together after each.
6. Add flour mixture and buttermilk, alternately, beginning and ending with flour. Combine each addition of flour and then turn mixer on high to add air into the batter.
7. Add vanilla and beat well. Turn mixer on high once vanilla has been incorporated for about 10 seconds to lighten batter.
8. Divide among pans and bake for 25-30 minutes until set.
9. Turn out of pans onto cooling racks and allow to cool completely.

Make with Carmel Buttercream Frosting

Adapted from: https://addapinch.com/salted-caramel-buttercream-frosting-recipe/

Eileen's Rolls

Ingredients:

• 1 packet of yeast
• 1 1/2 c of warm water
• 1 tsp sugar
• 1 egg (room temp)
• 2 tbsp oil
• 1 tsp salt
• 3 1/2 cup of flour

Directions:

• Combine packet of yeast, warm water, and sugar and let sit 10 minutes
• Add the rest of the ingredients and mix well. Dough will be wet
• Let rise 1 hour in greased bowl
• Separate into rolls and let rise another half hour (preheat oven 375)
• Bake 20 min at 375.

Cookie Icing

Ingredients:

•   2 cups confectioners' sugar
•   2 1/2 tablespoons cream
•   4 tablespoons butter
•   1 teaspoon vanilla extract 

Directions:

In a saucepan, over medium heat, heat cream and butter until butter is melted. Stir in the vanilla and confectioners' sugar. Remove from heat, and beat with an electric mixer until thick and smooth. Refrigerate for a little bit before pipping.

Adapted from: http://allrecipes.com/recipe/10233/butter-icing-for-cookies/ 

Gingerbread Cookies

Ingredients:

• 3 cups all-purpose flour
• 1 ¹⁄₂ teaspoons baking powder
• ³⁄₄ teaspoon baking soda
• ¹⁄₄ teaspoon salt
• 1 tablespoon ground ginger
• 1 ³⁄₄ teaspoons ground cinnamon
• ¹⁄₄ teaspoon ground cloves
• 6 tablespoons unsalted butter
• ³⁄₄ cup dark brown sugar
• 1 large egg
• ¹⁄₂ cup molasses
• 2 teaspoons vanilla

Directions:

In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended. In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended. Add molasses, vanilla, and lemon zest and continue to mix until well blended. Gradually stir in dry ingredients until blended and smooth. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.)

Preheat oven to 375°.
Grease or line cookie sheets with parchment paper. Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over dough and rolling pin. Roll dough to a scant 1/4-inch thick.
Use additional flour to avoid sticking. Cut out cookies with desired cutter-- the ginger bread man is our favorite of course. Space cookies 1 1/2-inches apart. Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!). Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.


Adapted from: http://www.geniuskitchen.com/recipe/the-most-wonderful-gingerbread-cookies-80156

Peanut Butter Blossoms

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 4 ounces (1 stick) butter, at room temperature
• ½ cup smooth peanut butter
• ½ cup granulated sugar, more for rolling
• ½ cup light brown sugar
• 1 large egg
• 1 tablespoon milk
• 1 teaspoon vanilla
• Hershey’s Kisses, foil removed 

Directions:

Preheat oven to 375 degrees

Cream together butter, granulated sugar, brown sugar, and peanut butter. Add the egg, vanilla, and milk. In a separate bowl sift together the flour, baking soda, and salt, and add it to the the wet mixture.

Shape into balls and roll in more granulated sugar before placing about 2 inches apart on a cookie sheet.

Bake for 6-8 minutes. Once removed from oven, gently press a kiss into the center of each one. Return to the oven for an additional 2-3 minutes until golden brown. 

Makes 3 doz.

Adapted from: https://cooking.nytimes.com/recipes/1012939-peanut-butter-blossoms

Chocolate Chip Cookies

Ingredients:

• 1 cup butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups flour
• 1 tsp baking soda
• 2 tsp hot water
• 1/2 tsp salt 
• 2 cups semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10-12 minutes in the preheated oven, or until edges are nicely browned.

Adapted from: http://allrecipes.com/recipe/10813/best-chocolate-chip-cookies/