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Recipes from the Front Porch

Whipped Cream Frosting -Tina: From the IE
Ingredients:Directions:
2 C whipping creme
2 Tbsp powdered sugar
1tsp vanilla
Blend all ingredients together thoroughly
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Whipped Butter Frosting -Jackie: From the IE
Ingredients:Directions:
1 cup butter or margarine
1 cup sugar
2/3 cup warm milk
1 teaspoon vanilla extract
or grated lemon or orange rind,
or 1 square unsweetened chocolate, melted
Beat the butter or margarine until it is well creamed.
Add the sugar and blend.
Pour the milk in slowly, beating all the while.
Add the flavoring used and continue beating
for at least 5 minutes.
The frosting will become thick and creamy.
This is delicious frosting
--has the consistency of whipped cream.
It can be refrigerated for several days.
Allow it to come to room temperature before using.
Makes enough to fill and frost two 8" round layers.
Use a mixer to beat
--because it takes so long it would wear your arm out
--beat until you can not feel the graininess of the sugar!
-- does not withstand the heat so keep frosted items cool!
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Zuccini Crisp -Krystal: From the IE
Ingredients: Directions:
5 cups zucchini, peeled and sliced.
1 cup sugar
1/4 cup water
1/4 cup and 2T lemon juice
1 tsp cinnamon
1 yellow cake mix
1/2 cup nuts
1 1/2 sticks of oleo
and 1/2 cup oatmeal
Cook first 5 ingredients in sauce pan
for 10 minutes then let cool.
While cooling, mix remaining ingredients.
Place zucchini mixture in 9X13 pan
and pour dry mix over zucchini
( like a crust)
Bake at 350 degrees F,
about 30 minutes.
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Milky Way Mousse - shared by Traci/OH: From the IE
Ingredients:Directions:
2 qt. whipping cream
4 lb. 4 oz. semisweet chocolate chips, divided
1 qt. plus 2-1/4 cups caramel topping, divided
3 tbsp. vegetable oil
To prepare mousse,
melt together cream and 2 pounds of the chocolate,
stirring to blend smooth.
Chill until cold.
Beat in mixer until consistency of whipped cream.
Pour into 2, 9-inch x 11-inch pans, spreading evenly.
Cover with 1 quart of the caramel topping.
Freeze firm.
To prepare topping,
melt together remaining chocolate and the oil.
Stir to blend smooth.Cut frozen mousse into 1-1/2 inch x 4 inch bars.
Place bars on wire rack over sheet pan.
Ladle 1 ounce melted chocolate topping over each bar,
covering top and sides completely.
Transfer coated bars to another pan and freeze.
For each serving:
Drizzle plate with 1/2 ounce warmed caramel topping.
Arrange frozen mousse bar on plate.
Yield: 36 bars; 4 ounces each
Recipe from Chesaning Heritage House, Chesaning, MI

You may be able to make this and freeze it in a cookie crust rather than in the pan like they call for.

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