Wayne and Rebecca Madsen

This was Rebecca's mother's decorators frosting. It comes out sweeter than our other frosting recipe, but you can vary the stiff quality of the frosting.  read more »

Giant Chocolate Chip Cookie Cake
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2 sticks unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1/2 bag semi-sweet chocolate chips

Preheat the oven to 375 degrees F. Line a 14-inch, spring form pan with parchment paper and grease the parchment paper.

In a large bowl, cream the butter and sugars. Add the eggs, beating well after the addition of each.  read more »

Raspberry and lemon pinwheels and whirlybirds
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1 cup defrosted or fresh raspberries
1 cup plus 3 TBS flour
1/4 tsp baking powder
1/8 tsp salt
9 TBS (1 stick) butter
1/2 cup sugar
1 egg
1/2 tsp vanilla
3/4 tsp almond extract
1 tsp lemon zest

Puree raspberries in food processor. Use the back of a spoon to press them through a strainer to remove seeds. Separate 2 TBS of puree.

Mix 1 cup flour, baking powder, and salt.

Put butter in large mixing bowl and beat with electric mixer on medium speed for 15 seconds. Add sugar and beat until blended, approx. 1 minute. Mix in egg yolk, vanilla and almond extract. Add flour mixture and mix until smooth dough.  read more »

Birthday Cake Frosting
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1 cup shortening (decorator shortening or Crisco)
1 TBS glycerine (you buy this in the drug store section of the store—the label says not to eat it but it is edible)
1 lb. Powdered sugar (a package)
1/4 tsp Butter flavoring
1 tsp Flavoring (any kind or combinations)
3 TBS cold water
pinch salt

Beat shortening and glycerine on high speed for about 2 minutes. Add remaining ingredients and beat for 5 minutes. You can double recipe but this takes a bigger mixer than a hand held one.

Divide up frosting and add food coloring as desired afterwards. To add the frosting to the cake, use a metal frosting knife, dip in cold water and then smooth over the cake; the rich buttery texture makes it easy to get a smooth surface.

Cheesecake
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12 Graham crackers - crushed
1 TBS sugar
1/3 cup melted butter
24 oz cream cheese - at room temperature
1 cup sugar
4 eggs
1 TBS lemon juice
2 tsp vanilla
2 cups sour cream
3 TBS sugar
2 tsp vanilla

CRUST: crush the graham crackers and mix with sugar and melted butter. Press into the bottom of a 9 1/2 inch spring form pan.
FILLING: In a mixing bowl, soften cream cheese by beating slowly. Gradually add sugar, beating until creamy and smooth. Beat in eggs one at a time. Add lemon and vanila. Continue beating until smooth and creamy. Pour into crust.
Bake at 350 degrees for 40-45 minutes or until set.
TOPPING: Stir together sour cream, sugar and vanilla. Gently spoon over cheese cake as soon as it is taken from the oven. Continue baking at 325 degrees for 10-15 minutes until set. Remove and cool. Add glaze, if desired.  read more »

Key Lime Cheesecake
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1 1/2 cups graham cracker crumbs
2 TBS sugar
1/4 cup margarine - melted
20 oz of cream cheese
3/4 cup sugar
1 cup sour cream
3 TBS flour
3 eggs
3/4 cup lime juice
1 tsp vanilla

CRUST: mix together graham crackers, 2 T. sugar and melted butter. Press into 9" spring form pan.
Preheat oven to 375 degrees.
FILLING: Beat cream cheese and 3/4 cup sugar until smooth, best to wait until the cream cheese is already at room temperature. Beat in eggs one at a time, beating well after each. Beat in sour cream, flour, lime juice and vanilla. Beat until smooth.
Pour filling over crust. Bake for 15 minutes. Reduce temperature to 250 degrees and back for 50-55 minutes, until center is barely set. Cool on rack and chill.

Lemon Sauce

1/2 cup sugar
1/4 cup butter
2 T water
1 egg well beaten
3 tea lemon juice

Combine all ingredients, heat to boil over low heat stirring constantly.

1 box devil's food cake mix
1 egg
1/2 cup oil
1 1/2 TBS water
1 can cream cheese frosting

Preheat the oven to 350 degrees. Mix egg, oil, water and cake mix in a bowl. This should create a cookie dough like substance. Add the water last, slowly, to make sure your dough doesn't get too gooey. Roll the dough into very small balls, no larger than 1/2 inch in diameter. Cook on a cookie sheet in the oven for 6 - 8 minutes, or until they take shape and aren't stiff. You need to decide if you want hard cookies or soft ones. I like them soft. Let the cookies cool. Then match the different sizes of cookies in pairs, filling the center with the frosting. Any frosting will work, but I think that a store bought cream cheese frosting works the best.

2 oz. unsweetened chocolate
1/3 cup cocoa powder
1 1/2 cup milk
2 large eggs
1 cup sugar
1 cup heavy cream
1 tsp. vanilla extract

Melt the chocolate and gradually whisk in the cocoa, stirring constantly, until smooth. Whisk in a little milk at a time and keep heating until blended. Let cool completely (in a fridge or something).

Whisk the eggs in a separate mixing bowl until fluffy, about 2 minutes. Whisk in the sugar and blend well. Add the cream and vanilla and whisk to blend. Air is very important to make this mixture light and fluffy.

Pour the chocolate mixture into the cream mixture and blend. Refridgerate until very cold, approximately 1-3 hours. We like to leave ours in the fridge overnight. Then stick in a quart ice cream maker and follow the manufacturer's instructions.

1/2 cup butter
1/2 cup shortening
1 cup brown sugar
1/2 cup white sugar
2 1/2 cups flour
1-2 eggs (depending on where you live)
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt
6-8 oz chocolate chips

Mix everything but the chocolate chips together until well blended. Traditionally this is done by hand, because I only recently got a good mixer, but I have been known to use a mixer. We sometimes use 1 egg, and sometimes 2 eggs, depending on how fluffy we want them. If you live in a moist climate, you might need to reduce the butter/shortening quantity a bit and increase the flour a bit so the cookies don't fall flat in the oven. Finally, stir in the chocolate chips, and roll small balls of dough to put on a baking sheet. Bake for 8-10 minutes at 350 degrees. Eat. Enjoy. Served best with milk.