morgan_dl Recipe Reviews (Pg. 1) - (19241972)

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Southern Red Velvet Cake

Reviewed: Feb. 25, 2012
This icing is a variation of my grandmothers: 1 cup butter or margarine, 1 cup sugar, beaten until light and fluffy. Cook until thick 5 Tablespoons AP flour and 1 cup milk. Cook completely. Add cooled four mixture to creamed butter and sugar. Add 1 teaspoon vanilla. Beat until stiff, about 5 minutes.
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Traditional Mashed Potatoes

Reviewed: Jan. 24, 2012
I cook my salted potatoes, which I have cut into equal size chunks, until a fork can piece them easily. I drain them and put them back into the cooking pan, off the stove. Any water that drains evaporates off. I heat about 1 cup of milk in the microwave. Put the drained potatoes in a mixer bowl. Turn on the mixer, slow at first, while the potatoes are mixing slowly, add butter or margarine. Turn up the mixer to whip the potatoes and add the milk slowly, scraping the sides of the bowl. Keep adding milk slowly until they are whipped and hold their shape. Taste, adding more salt and pepper to taste.
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Butternut Pound Cake

Reviewed: Mar. 5, 2013
I used 2 sticks butter and 1/2 Cup Crisco, 3 cups sugar, 1 small can of evaporated milk with water added to make 1 cup, and 1 tablespoon of Superior brand Vanilla Butter & Nut Flavoring. Been a recipe I've used for 40 years. I often use Land O Lakes margarine and 1/4 teaspoon of salt. I have put it into a cold oven but prefer to preheat oven to 325 and bake 1 hour and 15-30 minutes. Needs no garnish.
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Debi's Decorator's Icing

Reviewed: Feb. 17, 2012
You can make decorator's cream cheese icing from this recipe with a few adjustments and additions. Add 1/2 teaspoon more vanilla and reduce milk to 1/3 cup. After mixing the ingredients, they will appear to be somewhat dry), add 8 oz. of room temp cream cheese. Beat 3-5 minutes. This will be stable enough to decorate cupcakes with and will keep shape for hours. Using all Crisco allows the icing to behave the way a decorating icing should. Should you like more chream cheese flavor, don't add any milk before adding more cream cheese. If needed, add milk, a tablespoon at a time to get the right consistency.
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Blue Ribbon Sugar Cookies

Reviewed: Dec. 10, 2011
I add 1 teaspoon of nutmeg to make a great flavor that kids and adults alike think is delicious.
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Classic Dinner Rolls

Reviewed: Dec. 4, 2014
This is like my grandmother's except she used cake yeast and an egg. I have made these rolls many many times now with these adjustments. I add an egg when adding the 1/4 c. Flour. I proof the yeast in the 1/4 c water. I used bread flour and increase it 1/4. All 2 1/4 goes in. I spray bowl then use dough hooks for 6 min. Spray dough with Pam, cover, and let rise. Form rolls from 20-24 rolls in a 10 inch sprayed baking pan. Cover. Let rise. Brush with melted butter. Bake middle rack 18-20 min at 375. Brush with melted butter again when removed from oven. The 1/4 cup flour added to mix is to compensate for egg. By using bread flour I can knead with dough hooks without adding flour and very little is needed to form rolls or crescent. I use rapid rise to shorten time but use same directions. Otherwise active dry yeast is fine.
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Wedding Cake Icing

Reviewed: Aug. 9, 2014
This is like mine except I add 1 tablespoon of meringue powder, 1 teaspoon butter flavoring, and only 1/4 teaspoon salt. I use a full 2 lb bag powdered sugar and all Crisco. Love it.
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Fluffy White Frosting

Reviewed: Jan. 14, 2013
Exactly like mine except I add 8 quartered marshmallows or 1 cup miniature when syrup comes to soft ball stage. The rest is the same.
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