Royal Icing

Ok let’s be honest.  Royal icing is a necessary evil.  You need it for its consistency but most people do not like the taste.  For me taste is what it is all about so I doctor mine up to make it more flavorful. 

 

Royal Icing

recipe by Wilton

Ingredients:

• 3 tablespoons Meringue Powder

• 4 cups (about 1 lb.) confectioners' sugar

• 6 tablespoons warm water

• 1 teaspoon vanilla

• 1/4 teaspoon almond flavoring

Makes:

About 3 cups of icing.

Step 1

Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).

Step 2

NOTE: Keep all utensils completely grease-free for proper icing consistency.

* For stiffer icing, use 1 tablespoon less water.

**When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.

Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency.

Decorator’s Icing

When I was a kid, my mother used to decorate cakes for others.  I loved her cakes.  This is her icing recipe that I grew up licking off the beater.  I use this icing on cakes and cookies. 

Mom’s Icing (aka Decorator’s Icing)

2 lb bag powdered sugar, sifted
1 cup shortening
1 teaspoon clear vanilla
1/8 teaspoon butter flavoring
1/2 cup water or more

Cream shortening with mixer until smooth.  Add powdered sugar 1/2 cup at a time while the mixer is on lowest setting.  Add water as the mixture stiffens.  Add vanilla and butter flavorings.  Once all the powdered sugar is incorporated add water to reach desired consistency.  Ideally the icing should be smooth and creamy but maintain its shape.

Bruschetta

My dear friend Jenn makes this delicious Bruschetta.  It’s the best I have ever had.  Here is the recipe.

Bruschetta

recipe by Jennifer Taylor

Ingredients

1/4 onion, diced

1/2 cucumber, diced

olive oil

4 tomatoes

1/2 T basil

2 cloves garlic, minced

1/2 pkg feta cheese

1/2 c parmesan cheese

kosher salt

fresh cracked pepper

bread (hard, italian style)

mozzarella Cheese

Directions

Dice onion and cucumber.  Cook slightly in olive oil. 

In a bowl, mix onion, cucumber, tomatoes, basil, garlic, feta, parmesan, salt, garlic salt, and pepper.

Cover baking sheet with foil.  Place bread on baking sheet.  Spoon mixture over bread and drizzle with olive oil.

Cover in mozzarella.

Bake at 450 until cheese melts.

Tortilla Rollups

These little bites of deliciousness are often found as appetizers at local home parties.  They are a bit addictive.  I have two recipes for tortilla rollups to pick from based on your taste.

Green Chile Tortilla Rollups

recipe by Becky Pinkerton

2 - 8 oz pkgs cream cheese

8 oz sour cream

1 small can chopped black olives

1 small can chopped green chilis

1 cup mexican shredded cheese

2 packages of tortillas

Mix cream cheese, sour cream, olives, green chilis and cheese.  Spread generously on tortilla.  Roll tightly and store in frig until hard (about 3 hours).  Can chill overnight.  Slice and serve. 

Green Onion Tortilla Rollups

8 oz pkg cream cheese

8 oz sour cream

1 small can chopped black olives

4 oz picante sauce

1 cup sharp cheese, shredded

1 bunch green onions (tops only), chopped

2 packages of tortillas

Mix cream cheese, sour cream, olives, sauce, cheese and onions.  Spread generously on tortilla.  Roll tightly and store in frig until hard (about 3 hours).  Can chill overnight.  Slice and serve.

Enjoy!

White Wine Vinaigrette

Recipe by Allrecipes

White Wine Vinaigrette

Ingredients

• 1/3 cup vegetable/canola oil
• 1/3 cup white wine vinegar
• 2 cloves garlic, minced
• 1 tablespoon white sugar
• 1/2 teaspoon salt
• 1 pinch ground black pepper

Directions

1. Place the oil, vinegar, garlic, sugar, salt and pepper into a jar with a tight fitting lid. Close the lid, and shake vigorously to blend. Use right away, or store in the refrigerator for up to two weeks.

Babe’s Salad Dressing

This is my take on the infamous simply sweet dressing served at Babe’s restaurants in DFW. 

Babe’s Salad Dressing

3/4 cup canola oil

1/4 cup Heinz white vinegar

1/4 cup sugar

Salt & Pepper to taste

Combine all the ingredients above.  Toss with torn iceberg lettuce. 

Enjoy!

Chex Mix

This is my mother’s recipe for Party Mix.  I believe it came from my grandmother.  It’s me & my brother’s favorite chex mix.  We start looking forward to it each Fall.

Chex Mix

recipe by Cindy Faulkner (my mom)

Ingredients

1 box Rice Chex cereal

1 box Corn Chex cereal

1 box Wheat Chex cereal

1 box Cheerios (optional)

1 bag Pretzel sticks

1 can (2 cups) mixed nuts or pecans (optional) 

1 lb butter

2 t garlic salt

2 t celery salt

4 T worchestershire sauce

3 – 4 T tabasco sauce

Red pepper to taste

Directions

Preheat the oven to 225 degrees. 

In two large pans (preferably 12 x 18 cake pans), pour half of the cereals, pretzels and nuts into each pan.  Gently combine the mix. 

In a medium saucepan, melt the butter on medium – low. Add the remaining spices.  Stir then pour half on each pan of mix.  Stir the mix gently to coat.

Place the pans in the preheated oven.  I usually place one pan on the top rack and the second pan on the next lower rack.  Bake for 15 minutes. 

Remove the pans, gently mix the party mix.  Place pans back in the oven on the opposite racks so that they are rotating oven position each time.  Bake another 15 minutes.  Repeat this process until the mix has baked 2 hours.

Cool and enjoy!

Store in airtight containers.