Time 15m Yield 12 Number Of Ingredients 5 Steps:
In a large bowl, beat cream cheese, sugar salt and vanilla until smooth. In a small bowl, whip the heavy cream until stiff peaks form. Fold into the cream cheese mixture.
Time 1h45m Yield 48 Number Of Ingredients 14 Steps:
Heat oven to 400°F. Lightly grease cookie sheet. In large bowl, beat 1/4 cup butter, the brown sugar, sour cream, 1/2 teaspoon vanilla and the egg with spoon. Stir in flour, baking soda and baking powder. Stir in dates and nuts. Drop dough by teaspoonfuls onto cookie sheet. Bake about 10 minutes or until golden brown. Remove from cookie sheet to wire rack. Cool completely, about 1 hour. Meanwhile, in 2-quart saucepan, melt 1/2 cup butter over low heat. Stir in powdered sugar and 1 teaspoon vanilla until blended. Stir in water, 1 tablespoon at a time, until frosting is smooth and spreadable. Spread cooled cookies with Vanilla Frosting.
Time 30m Yield 36 bars Number Of Ingredients 9 Steps:
Cream shortening and sugar well. Add beaten eggs and molasses, mixing well. Dissolve soda in sour milk and add to creamed mixture. Mix together flour, salt and cinnamon, then add to creamed mixture. Bake at 350 in greased jelly roll pan (15x10) for 20-25 minutes. Cool and frost with thin powdered sugar butter icing.
Time 30m Yield about 4 dozen. Number Of Ingredients 17 Steps:
In a large bowl cream shortening and sugar. Beat in egg and molasses. Combine the flour, ginger, baking soda, salt, cinnamon and cloves; gradually add to creamed mixture alternately with water (dough will be soft). , Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 7-8 minutes or until tops are cracked. Remove to wire racks to cool., In a small bowl, beat cream cheese, butter and confectioners’ sugar until light and fluffy. Beat in vanilla and enough lemon juice to achieve spreading consistency. Frost cookies. Store in the refrigerator.
Time 35m Yield 3 dozen. Number Of Ingredients 14 Steps:
In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to the creamed mixture alternately with water mixing well after each addition. , Pour into a greased 13x9-in. baking pan. Bake at 400° for 13-15 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , In a small bowl, combine the confectioners’ sugar, vanilla and enough milk to achieve desired consistency. Spread over cooled bars.
Time 55m Yield 24 Number Of Ingredients 13 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, cream together the shortening and sugar. Blend in the egg, molasses and hot coffee. Sift together the flour, baking powder, baking soda and cinnamon; stir into the molasses mixture until well blended. Mix in the raisins. Pat the mixture evenly into the prepared pan. Bake for about 25 minutes in the preheated oven, or until firm. To make icing, combine butter, confectioners’ sugar and cold coffee in a medium bowl; beat until smooth. Frost bars while warm, but allow them to cool before cutting.
More about “frosted creams recipes”
Time 45m Yield 60 bars Number Of Ingredients 15 Steps:
Preheat oven to 400F and lightly grease baking pans. Sift first six ingredients together; set aside. Mix butter, brown sugar and boiling water together; let cool. Add molasses and eggs; mix well. Add dry ingredients to the wet ingredients gradually. Spread in prepared pan to a thickness of not more than 1/2 inch. Bake until mixture springs back when pressed lightly with a finger, about 25 to 30 minutes (time required will depend upon the thickness of the batter). When cool, frost with white icing and cut into squares. For the frosting: Cream together sugar and the butter; add vanilla. Add the milk and beat on a medium speed until frosting is desired spreading consistency. If needed, add additional milk 1 teaspoon at a time until desired consistency is reached.
