Seminary Frosting

When my mom was the seminary teacher while I was in high school, she made it a tradition to bake each student a cake for their birthday. She always bake a sheet cake with this whipped buttercream frosting on top and hence the name "Seminary Frosting". Birthday cake was an interesting breakfast at 6:00am but I don't remember anyone ever complaining! :-)

3 Tbsp flour
1 cup milk (skim is fine)
1 cup butter
1 cup sugar
1 tsp vanilla

In a saucepot, whisk flour into milk. Stir constantly over medium heat until milk is thickened. Remove from heat, cover with lid, and allow to cool. In a stand mixer, beat butter, sugar and vanilla until light and fluffy; approximately 10-15 minutes. Beat long enough that the sugar is no longer grainy in the frosting but be careful not to overbeat or the bonds will break down. Fold milk mixture into sugar mixture. Use to frost 24 cupcakes or 1 sheetcake.

Frosting Cupcakes Magnolia's Bakery Technique

Magnolia's Red Velvet Cupcakes

The first time I remember red velvet cake was when my Dad and Mike made a red velvet cake for the Father-Son Cub Scout Cake Bake in Virginia. I've loved red velvet cake ever since but never tried to make one myself. Then, we discovered Magnolia's and Amy discovered their red velvet cupcakes and learned they are to die for! She decided that we should make a different dessert together each week and it was no surprise that Magnolia's red velvet cupcakes were first on her list!

3 1/3 cups cake flour (not self-rising)
3/4 cup butter, softened
2 1/4 cups sugar
3 large eggs, at room temperature
6 Tbsp red food coloring (I used about 2 1/2 Tbsp because that's all I had and they the cupcakes had a nice red color)
3 Tbsp unsweetened cocoa
1 1/2 tsps vanilla
1 1/2 tsps salt
1 1/2 cups buttermilk
1 1/2 tsps cider vinegar
1 1/2 tsps baking soda

Fill cupcake tins with paper liners. In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well. In a liquid measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter in smooth. Fill each cupcake tin about 2/3 full with batter. Bake in a preheated 350 oven for 20 minutes. Let the cupcakes cool in pans for 1 hour. Remove from the pans and cool completely on a wire rack. (I removed them from the pans immediately because I only have one cupcake tin and I needed it to bake the rest of the cupcakes). Yields: 30-36 cupcakes

Cream Cheese Frosting

2-8oz packages cream cheese, softened
6 Tbsp butter, softened
1 1/2 tsp vanilla
5 cups confectioner's (powdered) sugar

In a large bowl, on medium speed of an electric mixer cream the cream cheese, butter and vanilla until smooth and creamy bout 3 minutes. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing for 2-3 hours (but no longer) to thicken before using. When cupcakes are cool, spread the frosting liberally on the cupcakes.

Magnolia's Carrot Cake with Cream Cheese Icing

2 cups all-purpose flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 cup canola oil
1 3/4 cups sugar
3 large eggs, at room temperature
1 1/2 tsps vanilla
2 cups lightly packed shredded carrots
1-8oz can crushed pineapple in its own juice, with juice
1 cup coarsely chopped toasted pecans
3/4 cup sweetened shredded coconut

Preheat oven to 325. Grease and lightly flour 2 9x2 inch round cake pans, then line the bottoms with parchment paper. In a small bowl, sift together the flour, baking powder, cinnamon and salt. Set aside. In a large bowl, on medium speed of an electric mixer, beat together the oil and sugar. Add the eggs, one at a time, and beat until light and thick, about two minutes. Add the vanilla and beat well. Gradually add the dry ingredients, beating until well incorporated. Stir in the carrots, pineapple with juice, pecans and coconut, Divide the batter between the prepared pans and bake for 40-50 minutes or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on wire racks. When the cake has cooled, ice between the layers, then ice the top and sides of the cake with cream cheese icing. Garnish with toasted pecans if desired. You can also make these as carrot cake cupcakes. I baked them at 350 for 20-25 minutes...they were fabulous and a huge hit at the Duty to God fireside!

Cream Cheese Icing

1 lb cream cheese, softened and cut into small pieces
6 Tbsp butter, softened and cut into small pieces
1 1/2 tsp vanilla
5 cups sifted confectioner's (powdered) sugar
cream or milk, if desired to adjust consistency

In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes.
Add the vanilla and beat well. Gradually add the sugar, one cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing for 2-3 hours (but no longer) to thicken before using. Thin with milk or cream if desired

Thai Mango Sticky Rice (Khao Niaow Ma Muang)

I was very tempted to put this recipe in the "On the Side" category but I guess it really is a dessert. When we visited Thailand in August 2006, I was first introduced to Mango Sticky Rice. It was so delicious, I ordered it every day for lunch. Everyone would let me know I was ordering dessert but I figured with the rice and the fruit, it was a perfectly good lunch! I wanted to try making it myself but was always a little bit nervous about getting the rice just right. Finally, I googled the recipe and tried this one...it turned out fantastic!

1 cup Thai Sweet Rice (available at Asian food stores)...I used regular rice from my pantry and it was fine
1 3/4 cups water
1-2 ripe mangoes, cut into bite-size pieces
1/4 cup plus 1 Tbsp brown sugar
1 can good quality coconut milk
1/4 tsp plus pinch of salt
1 tsp vanilla
2 tsp cornstarch dissolved in 2 Tbsp water

Soak the rice in 1 cup water for 20 minutes or up to 1 hour in a rice cooker.
Add 3/4 cup more water to the rice plus 1/4 can of coconut milk, 1/4 tsp salt and 1 Tbsp brown sugar. Stir this into the rice.
Cook rice according to rice cooker instructions. To make the sauce, warm the rest of the can of coconut milk together with 1/4 cup sugar, a pinch of salt, 1 tsp vanilla over medium heat (5 minutes). Add cornstarch (dissolved int he water) to the sauce and stir to thicken it slightly. As it thickens, turn down heat to low. When thickened, remove from heat. Tip: do not boil the sauce or you will lose the wonderful coconut flavor! To serve: Place scoops of sticky rice in bowls. (It can be served cold, warm or at room temperature) Ladle a generous amount of warm coconut sauce over the rice creating an "island" of sticky rice. Add slices of ripe fresh mango.

Pavlova

Evan returned from his mission to Australia with a variety of great recipes from around the world. One of the few truly "Australian" dishes he learned to make in Sydney was Pavlova. This is a favorite dessert for Australians...kind of like apple pie in the United States, I guess. It takes a little time to make but its worth the effort...and tons better than apple pie!

Ingredients
wheatened corn flour for dusting...not sure if this is hasa marina (corn flour) or corn starch. we used hasa marina the first time we tried it.
6 egg whites
1 1/2 cups caster sugar (blend sugar in a blender or food processor until very fine)
2 cups thickened cream (heavy whipping cream)
2 tsp vanilla
fresh fruit (strawberries, raspberries, kiwi, mango, etc)

Preheat oven to 120 C
Line 2 round cake pans with parchment paper, cut to fit. Grease and dust with cornflour
Combine 2 egg whites and 1/2 cup sugar. Beat on high with an electric mixer until thick and glossy and firm peaks form.
Stir in 1 tsp of cornflour.
Divide mixture evenly between 2 pans spreading to full circles. Bake for 1 hour until firm and dry. Remove from oven and immediately peel off baking paper. Place on cooling rack to cool.
Repeat process 2 more times. Now you will have 6 baked "merengues"
Beat cream and vanilla until soft.
Layer cream, fruit and pavlova rounds to form a tower.
Decorate as desired.
Serve immediately.
Do not keep. You won't have to worry about having any leftovers, though!

Fruit Pizza

Sugar Cookie Dough
8 oz vanilla yogurt
Variety of fresh, canned or frozen fruits cut into bite sized pieces

Roll sugar cookie dough into large circle about 1/4 inch thick on large cookie sheet. Bake at 350 for 10-15 minutes or until edges are just started to turn golden. Cool completely. Spread yogurt over cookie. Cover with pieces of fruit. Slice with a pizza cutter and serve immediately or refrigerate, covered, until ready to serve.
As an alternative, you can make indivdual fruit pizzas and let everyone select their own "toppings". You may also want to sprinkle the top with chopped nuts.
This does not keep well to the next day as the yogurt will make the cookie crust soggy.

Seminary Frosting

When I was in high school, my mom taught our early-morning seminary class. Each time one of the students had a birthday, she baked a cake and topped it with this frosting and M&M's. Of all the birthday cakes she served at 6am, only one student ever complained about cake that early in the morning. Everyone else loved it!

3 Tbsp white flour
1 cup sweet milk (fat free is fine)
1 cup sugar
1 cup butter
1 tsp vanilla

Dissolve the flour in the milk and cook on medium heat stirring constantly. Cool with the lid on. Beat the sugar, butter and vanilla with mixer for 15 minutes or longer. Fold in the flour mixture carefully. Spread on cooled cake. Top with coconut or any kind of sprinkles.
Frosts one cake

Grandma Haynie's Caramels

The first time I tasted my Grandma's caramels was my freshman year at BYU. I was instantly hooked and couldn't believe I'd never had them growing up. My grandma was "famous" for her caramels making them every year at Christmas time and giving them away as gifts. When I got older, I asked for the recipe and I love it! Be patient while stirring the caramel...it takes a while. Let the whole family take turns stirring if you want.

4 cups white sugar
2 cups white Karo syrup
1 1/2 cups half and half (low-fat is okay)
1 cup whipping cream (light cream is okay)
1 cube butter
1 can sweetened condensed milk (fat free is okay)
dash of salt

Combine all ingredients in a saucepan. Stir well and bring to a boil over high heat. Turn down to medium as soon as the candy boils. Stir constantly with a wooden spoon until right consistency. Test in a cup of ice water or use a thermometer which reads soft ball (about 230 degrees). The color changes when it is ready. It may take 50 minutes to reach this stage. Don't overcook it or it will be stiff rather than soft and chewy. Pour into greased jelly roll pan. Cool. Cut into pieces when it is set up. Pieces can be wrapped in wax paper and stored in an airtight container.
One year we made Casher Turtles using this recipe. Simply lay a spoonful of Cashews onto greased cookie sheet or greased wax paper. Pour a little caramel over top of cashews. When cool and a spoonful of melted chocolate on top.

Magnolia's Famous Banana Pudding

Magnolia's is a popular bakery we discovered and love in Manhattan. Recommended to us by friends, we didn't see anything eyecatching on our first visit. We began to leave when Dad asked why Magnolia's was so famous. At the time I only knew that my New Yorker friend's "insider secret" was to try their banana pudding but I quickly added that "I'm not really a banana pudding person." Little did I know! Well, we went back in to try the banana pudding and we tasted heaven! We've been hooked ever since.

1 (14 oz can) sweetened condensed milk
1 1/2 cups ice cold water
1 (3.4 oz box) instant vanilla pudding (Jell-O brand)
3 cups heavy cream
1 (12 oz box) Nabisco Nilla Wafers (no substitutes)
4 cups sliced ripe bananas

In a small bowl, on medium speed of an electric mixer, beat together the sweetened condensed milk and water until well blended, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate 3-4 hours or overnight before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.
In a large bowl, on medium speed of an electric mixer, whip heavy cream until stiff peaks form. Gently fold the pudding mixture into the cream until well blended and no streaks remain.
To assemble the dessert, select a 9x13 pan or a large, wide bowl with a 4-5 quart capacity. Place 1/3 of the Nilla Wafers over the bottom of the pan/bowl, overlapping if necessary. Cover with 1/3 of the bananas and then 1/3 of the pudding. Repeat the layering twice more garnishing with Nilla wafer crumbs on the top layer of the pudding. Cover with plastic wrap and allow to chill in the refrigerator for 4 hours or up to 8 hours (but no longer!) before serving.

Notes from Mom: Being fat conscious, I substitute fat free sweetened condensed milk and light whipping cream for part of the heavy cream. To me, it tasted just like the pudding from Magnolia's without all the calories and fat. The first 2 times I made the pudding, I used the Nilla Wafers and it was great. The longer it chills in the refrigerator the better. After 8 hours, some of the Nilla Wafers were still crunchy, but the next day, it was perfect! I'm pretty sure the Magnolia's in NYC uses day-old leftover vanilla cupcakes not Nilla Wafers. So, for my third batch of pudding, I made up a batch of Magnolia's Vanilla Cupcakes first and substituted the dried cake pieces for the Nilla Wafers.