Friday, April 23, 2010

Decorator's Frosting

Source: My mom

Serves: Enough to frost roughly 1-1/2 cake mixes

  • 1 2 lb. bag of confectioners sugar (it's better if it doesn't have cornstarch in it)
  • 2 cups Crisco
  • 1 tablespoon vanilla
  • 1 teaspoon flavoring (butter, lemon, almond, etc.)
  • 4 tablespoons of WARM water (amount could vary. Add water until frosting is correct consistency)
  1. Combine all ingredients using a mixer until it is very smooth.
  2. Add food coloring until it is your desired color.
  • To easily measure Crisco, get a large glass measuring cup. Fill it with water to the 2 cup line (or how ever much Crisco you need). Then add spoonfuls of Crisco until the water line rises to double the amount you need (4 cups in this case). Dump out the water, and then spoon the Crisco into your mixing bowl. It is easier and neater than using a metal/plastic measuring cup.
  • Frosting can be refrigerated for quite some time, and can be frozen for even longer.

Saturday, April 17, 2010

Cookie Dough Brownies

Source: Beantown Baker


  • 1 box brownie mix (or any other recipe) I use Duncan Hines Brownie Mix
  • 1 cup butter
  • 2 cups sugar
  • 3 1/2 - 4 cups flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 8 teaspoons water (or however many it takes to give the dough the correct consistency)
  1. Prepare brownies as indicated in recipe or on box.  Bake accordingly, in a 13x9 pan.
  2. Allow brownies to cool completely (I put them in the freezer for a little bit).
  3. While the brownies are cooling, combine all of the cookie dough ingredients, except the flour. Add the flour 1 cup at a time.
  4. Using a knife, spread the cookie dough over the top of the brownies.
  5. I put the brownies in the freezer to harden the dough a little bit, which made them easier (and neater) to cut.

Friday, April 2, 2010

Cod Francais

Source: My mom

Serves: 4


  • 12 small peeled potatoes
  • 1 lb center cut cod
  • Margarine
  • Thyme
  • 1/4 teaspoon basil
  • 12 small white onions or 2 yellow onions, cut into wedges (we omitted)
  • 1/4 teaspoon tarragon
  • Paprika
  1. Pre-heat oven to 350°.
  2. Parboil potatoes and onions, separately.
  3. Grease a shallow oven dish with margarine and place the cod in the center.
  4. Arrange the onions and potatoes around the fish and sprinkle with the herbs.
  5. Bake for about 30 minutes, basting frequently with melted margarine (the more the better).
  6. Sprinkle with paprika 10 minutes before removing from the oven.