Kathryn's favorite Buttercream Frosting

1 stick (1/2c.) of butter
4 cups (one box) powdered sugar
1 Tbsp. flour
1/4 to 1/3 cup milk or evaporated milk
Beat all ingredients together. Start with 1/4 cup milk and add more liquid (a few drops at a time) if it's too thick. Add more powdered sugar if consistency is too runny.

Submitted by Kathryn Class

Ham & Cheese Quiche

Combine:
2 C grated Swiss Cheese
3 Tbs flour
dash of salt and pepper

In another bowl combine:
3 beaten eggs
1 C milk
1-1 1/2 C cubed ham

Combine both mixtures and pour into the pie crust. Bake at 325 for 60 minutes or until a toothpick comes out clean.

Submitted by Tess Douglas

Honey Citrus Salad

The recipe is super simple. This proportion feeds 1-2 people - multiply as needed.

1 orange, peeled & sectioned (preferably with the membrane removed)
1/2 banana sliced
1 tsp - 1Tbs honey depending on how much sweet you need
1/4 cup berries - raspberries, strawberries, etc.
Sprinkle with poppy seeds to add a little color.

Enjoy!

Submitted by Kathryn Class

Marshmallow Fondant Recipe

The following recipe and a detailed tutorial can be found at: http://whatscookingamerica.net/PegW/Fondant.htm

 

Marshmallow Fondant Icing Recipe 

 

     

 

 

 

 

 

 

 

 

 

 

 

16 ounces white mini-marshmallows (use a good quality brand)
 

2 to 5 tablespoons water
 

2 pounds icing sugar (please use C&H Cane Powdered Sugar for the best results)
 

1/2 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)

Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.

Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle.

Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking. If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.

It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.  

Prepare the fondant icing for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible. 
 

MM Fondant icing will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make two (2) batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant icing can be prepared well in advance.

S'more Cookie Dessert

*Submitted by Sara Seipert
a recipe for "what to do with left over S'mores ingredients from Scout campouts"

Ingredients:
1/2 cup (1 stick) butter or margarine, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3/4 cup graham cracker crumbs (just use 1 package of graham crackers)
1 teaspoon baking powder
1/4 teaspoon salt
4 (1.55 oz. each) HERSHEY'S Milk Chocolate Bars
1 cup marshmallow creme (large marshmallows also work, enough to cover the size of the pan)
Hershey's Chocolate Syrup ( I added this for "oo la la" on top!)


Directions:
1. Heat oven to 350°F. Grease 8-inch square baking pan. (I doubled the recipe and used a 9x13 pan)

2. Beat butter and sugar in large bowl until light and fluffy. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough into prepared pan.

3. Arrange chocolate bars over dough, breaking as needed to fit. Spread with marshmallow creme. Scatter bits of remaining dough over marshmallow; carefully press to form a layer.

4. Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. 16 bars.

5. Drizzle with Chocolate syrup to make it look EXTRA good.

Cake Decorating

We used these tutorials:

Baby Booties
Balloons
Chicks Sitting
Dog
Figure Piped Baby Heads
Teddy Bear
Fondant Blue Bird
Pig Laying Down
Half Rose

Wilton Buttercream Icing

Our Buttercream Icing recipe is perfect for spreading or decorating. Follow our instructions to make it the ideal consistency you need.

INGREDIENTS:

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine softened
• 1 teaspoon clear vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
Makes: About 3 cups of icing. (Medium Consistency)

DIRECTIONS:

1. In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
2. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
3. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
4. For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
5. For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.