Kathy’s Frosting

Kathy's Frosting on a Flower Cake

My brother celebrated his 5th anniversary with his lovely wife Marilee a few days ago.  Marilee’s autie Kathy used this frosting recipe for their individual wedding cakes.  It is a great tasting recipe because it is not too sweet and it has a wonderful flavor. 

Last spring I took a cake decorating class with my friend Beth from Bobcat.  We had so much fun creating fun cakes and listening to Stella’s, the Norweign instructure, jokes.  My Grandma, Auntie Mary, and Mom all decorated wedding cakes for couples in our community.  So I was trying to continue the tradition; I guess I am still practicing!

• 3 1/2 C powdered sugar
• 3/4 C shortening
• 1 egg white
• 1 t vanilla
• 1/4 t salt
• 1 1/2 T water
• 2 T corn syrup (heat and add slowly)

Mix together with wisk and enjoy.

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Guacamole

Colorful Guacamole

Super Bowl is less than a month away, but this recipe is a hit for all occassions!  WARNING: It looks discusting.  I’m not going to lie, but people don’t eat it unless you tell them how good it is.  And it is so good.  You’ll find it hard to stop eatting once you’ve started.  Jodi Askew at the NDSU Bookstore gave me this recipe after one of the many potlucks at the bookstore.

• 2 ripe avocados, pitted and diced into 1/4″ pieces
• 1 large tomatoe diced
• 1/4 C red onion chopped
• 2 garlic cloves, minced
• 2 T fresh or dry cilantro
• 1 lime squeezed or 1/4 C from bottle
• 1/2 t ground cummin
• 1/2 t black pepper
• 1/2 t salt

Let sit in the refridgerator.  Enjoy with chips!

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Sugar Cookies (Flora)

Shh…don’t tell anyone about this sugar cookie recipe…it’s kinda a secret.  Not anymore!  These are not chewy or soft; which is my usual favorite in terms of cookie texture.  The only flavor is butter and sugar.  Yet it’s simplicity makes it amazing.  They are a little time consuming, as you have to roll them out, cut, and frost them.  I usually make a double batch.

• 1/2 C butter (do not melt)
• 1 1/2 C flour
• 1/4 t baking soda

Mix together like pie crust.  Beat 1 egg and 1/2 C sugar together.  Mix flour and egg mixture together.  Roll thinly on a lightly floured surface.  Bake for 6-8 minutes at 350 degrees or until golden around the edges.

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Ginger-Orange Honey Mustard Glaze

Ginger Orange Honey Mustard Glaze on Salmon

This is my absolutely favorite way to eat salmon, and I have had alot of good salmon.  The flavors are perfect for salmon: sweet and tangy.  Even if you don’t like salmon, I encourage you to give this a try.  Grilling salmon can get tough so you might want to use high temperature cooking spray or use aluminum foil.

• 1/4 C Fresh Orange Juice
• 1/4 C Lite Soy Sauce
• 1/4 C Dry Sherry
• 1/4 C Dijon Mustard
• 1/2 t Ground Ginger, or 2 Tbsp Grated Peeled Fresh Ginger (I have used crystalize ginger too)
• 2 T Honey
• 4 (6 oz.) Salmon Fillets

Combine first 6 ingre

dients in a large zip-lock bag. Add salmon to bag; seal and marinade in the refrigerator for 30 minutes. Remove salmon from bag, reserving marinade.
Prepare grill or broiler. Place salmon on grill rack or broiler pan coated with cooking spray. Cook 6 minutes on each side, or until fish flakes easily when tested with a fork, basting frequently with reserved marinade.
Place remaining marinade in a saucepan; bring to a boil. Serve with salmon (and I like using the remaining marinade on white rice.)

Number of Servings: 4-8

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Cinnamon Roll Cookies

Such beaty with the Cinnamon Roll Cookies

One of my favorite flavors of Quaker oatmeal is cinnamon roll.   So I had to give this recipe a try when I saw it this past fall.  They sure didn’t last long when I brought them with tailgating.  Mom thought they tasted better after a day, aka not fresh.  I was surprised how close they tasted to the real thing.  I found this recipe on iVillage, they also have provide a photo.

Mix together…

• 1 1/2 cup powdered sugar
• 1 cup margarine
• 1 egg
• 1 tsp vanilla
• 2 1/2 cup flour
• 1 tsp baking soda
• 1 1/2 tsp cream of tartar

Refrigerate for 2 hours

• Mix together…
• 1 cup brown sugar
• 2/3 cup flour
• 1 tsp cinnamon
• 1/2 cup margarine

Glaze:

• 1/3 cup milk
• 1/2 tsp vanilla
• 3 cups powdered sugar

Remove dough from refrigerator, press dough into a rectangle on a floured surface. Press cinnamon mixture firmly into dough. Roll dough up tightly and wrap in plastic wrap (parchment paper works great too) and return to refrigerator for another 2 hours. Remove and slice into 1/2 inch rounds. Preheat oven to 350 degrees and bake for 10 -15 minutes. Let cool and drizzle with glaze. Enjoy!

Cinnamon Roll Cookies Layed Flat

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Microwave Caramels

Just one left!

My favorite food and flavor is caramel.  This is the easiest recipe for homemade caramels; a tradition for my family at Christmas time.  Mom says she got it from Mary Voss at the Farm City Supply in Breckenridge.  As a kid, I remember Mom making a batch a week during Christmas season.  Then she would use our nimble, little hands for slave labor.  Luckily the salary was sweet 🙂

I also use this recipe for stroopwaffels containing lemon and cinnamon, a perfect combination for taste buds.

Microwave Caramels

1 cup butter
2 and 1/3 cup brown sugar
1 cup light corn syrup
1 – 14 oz. can sweetened condensed milk
Pinch of salt
1 teaspoon vanilla extract

Combine all ingredients except vanilla in 2-quart dish. Microwave on high 3-4 minutes, stirring after 2 minutes and at the end. With no further stirring, continue to microwave on high 10-14 minutes or until 245 degrees (firm ball stage). Remove from microwave and stir in vanilla. Allow to stand 10 minutes, stirring several times. Pour into buttered 9 x 13 pan and cool. Score into individual caramels and wrap each in waxed paper.

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