Buttercream Frosting for Decorating

by Ellie Weightman

1 cup Butter Flavored Crisco OR 1/2 cup regular Crisco and 1/2 cup butter (softened)

2 - 3 T warm water

1/2 tsp vanilla extract

1/2 tsp almond extract (can be substituted)

1/4 tsp rum extract (can be substituted)

4 cups SIFTED confectioners sugar

1 tblsp corn syrup (helps with glide)

Directions:

In a mixing bowl (a stand mixer best) add the crisco/butter and mix until creamy on low speed.

Add the warm water and the desired extracts.  Mix again until well incorporated.

Add the sifted confectioners sugar to the mix, one cup at a time, mixing well with each addition.  Add the corn syrup to help moisten the icing - add more for desired consistency. If using a pastry bag consistency is important for piping.

If you want to color the entire mix, add food coloring.  To make different colors of this one batch, divide the icing and mix your colors in using a spatula - mix well.

Coat the cake with the white icing.  Decorate using pastry bags.  Decorate cupcakes with a pastry bag and a larger star tip.

FYI:  if you want a truly white cake, you must use regular Crisco, no butter and Clear Vanilla extract and omit the almond and rum extracts.  You can add more clear vanilla to make up the difference for losing those two extracts.

For a chocolate flavor, add dutch cocoa powder but mix with hot water first before adding to the mix (a little peppermint added too will be good with the chocolate).

Vanilla Sugar

by Ellie Weightman

1 cup granulated sugar
1 vanilla bean stalk

Have a plastic container large enough to hold a few cups of sugar ready with a tight fitting lid.

With a sharp paring knife, split the vanilla bean down the center being careful not to cut in half. Open the pod and using the edge of the knife, scrape out the tiny black beans. Put the beans right in to the sugar and stir well. Add the empty bean stalks, stir and bury the stalks in the sugar. Cover tightly and let sit for two weeks. You may want to occasionally stir the sugar to avoid clumping.

You can increase your recipe using 1 stalk for every 2 cups of sugar.

As your sugar gets low, just add more sugar and stir and again allow to sit for 2 weeks.

Vanilla sugar can be used in any recipe where you use white granulated sugar. It is excellent in coffee, tea, cake recipes – almost anywhere you would use the granulated sugar. Yes you will have black beans, but that is the beauty and flavor of real vanilla.

Hint: Remove some of the sugar to a Mason Jar or other jar with a tight lid and use everyday. Add more sugar to the vanilla bean container, stir and wait 2 more weeks to replenish your mason jar. After a while you will have to replace the bean stalks with fresh vanilla bean pods, but they can be used over and over again.

Oatmeal Cake with Raisins and Pecans

by Ellie Weightman, adapted recipe from Southern Cakes Book, 2007

BEST MAKING A DAY IN ADVANCE AS IT FIRMS UP WHEN SITTING ONE DAY.  THIS IS THE SAME CONSISTENCY OF A REALLY GOOD RESTAURANT CARROT CAKE.

Who says oatmeal is only for breakfast!!  Not your traditional cake but a little less guilt with all the fiber. If you love oatmeal cookies, you will love this one!

Cake Ingredients:

1 cup old-fashioned oatmeal (not quick-cooking)
1/2 cup (1 stick) butter, cut into 6 chunks
1 1/2 cups boiling water
1 1/2 cup all-purpose flour
1 tsp baking soda
1 tsp salt
1 tsp ground nutmeg
1 cup sugar OR vanilla sugar
1 cup light brown sugar
2 eggs, beaten well
1 tsp vanilla extract
1/2 cup golden raisins
1/2 cup chopped pecans

Coconut-Pecan Frosting Ingredients:

1/2 cup (1 stick) butter
1/4 cup evaporated milk
1 cup sugar
1 tsp vanilla extract
1 cup chopped pecans
1 cup shredded coconut

Preheat oven to 350 degrees and generously grease and flour two 9-inch round cake pans or one 13 x 9 inch pan. 

In a medium bowl, combine the oatmeal, butter, and boiling water and stir to mix them together.  Set aside to cool for 20-30 minutes.

In a medium bowl, combine the flour, baking soda, salt and nutmeg and stir with a fork to mix well. 

In a mixing bowl, combine both sugars with the eggs and vanilla and beat with a mixer at medium speed for 2 minutes, stopping to scrape down the bowl until thick and light colored.

Stir the flour mixture into the egg mixture in 2 batches, beating just long enough each time to make the flour disappear.  Mix in the oatmeal, raisins and chopped pecans folding well to combine everything into a nubby but well-mixed batter.

Fill prepared pan and bake for 25-30 minutes until the cakes are golden brown, spring back when touched lightly in the center and begin pulling away from the sides of the pan.  Cool in pan on wire rack for 10 minutes.  For round cakes, turn over onto wire racks, top side up and finish cooling.  For the rectangular pan, just continue to cool in the pan.

Frosting:

In a medium saucepan, combine the butter, evaporated milk and sugar and place over medium heat.  Bring to a gentle boil, stirring often.  Remove from the heat and stir in the vanilla, pecans and coconut.  Beat well with a spoon or spatula until it is thickened.  Cool. 

Spread frosting between the two layers and then on the top of the cake - do not frost sides.  If using a rectangular pan, spread icing on top and serve right from pan.