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Question: Okay so does anyone know an icing/frosting recipe without shortening/crisco or powdered sugar? IF SO PLEASE GIVE ME A LINK OR THE RECIPE.

Also, does anyone know any amazing, yet easy cookie recipes?


Answers: Okay so does anyone know an icing/frosting recipe without shortening/crisco or powdered sugar? IF SO PLEASE GIVE ME A LINK OR THE RECIPE.

Also, does anyone know any amazing, yet easy cookie recipes?

Gooey chocolate icing

INGREDIENTS
1 (14 ounce) can sweetened condensed milk
1 tablespoon water
1/8 teaspoon salt
2 (1 ounce) squares unsweetened chocolate
1/2 teaspoon vanilla extract

DIRECTIONS
In a double boiler, combine milk, water, salt and chocolate. Heat, stirring constantly until thick. Remove from heat and allow to cool. Add vanilla.
Spread or drizzle over your cake.

===================
Vanilla icing

INGREDIENTS
1 (8 ounce) package reduced-fat cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups heavy cream



DIRECTIONS
Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.

Quick Chocolate SoftiesYield: Makes about 4 dozen cookiesIngredients: 1package (18-1/4 ounces) devil's food cake mix
1/3cup water
1/4cup (1/2 stick) butter, softened
1egg
1cup white chocolate chips
1/2cup coarsely chopped walnuts


Preparation: 1.Preheat oven to 350°F. Grease cookie sheets; set aside.
2.Beat cake mix, water, butter and egg in large bowl with electric mixer at low speed until moistened. Increase speed to medium; beat 1 minute. (Dough will be stiff.) Stir in white chocolate chips and nuts; stir until well blended. Drop dough by heaping teaspoonfuls 2 inches apart onto prepared cookie sheets.
3.Bake 10 to 12 minutes or until set. Let cookies stand on cookie sheets 1 minute. Remove cookies to wire racks; cool completely.

go to taste.com.au they have fantastic recipes and they are dead easy too

This was my absolute favorite frosting when I was growing up. It is so light, fluffy and fat-free too...

7 Minute Frosting

1 1/2 cups sugar
1/4 cup water
2 egg whites
2 tablespoons light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla
Directions
1Combine sugar, water, egg whites, corn syrup, and salt in the top of a double boiler; blend.
2Place over simmering water.
3Using an electric mixer, beat the mixture constantly at high speed for 7 minutes or until the mixture triples in volume and holds firm peaks.
4Remove from heat; beat in vanilla.
5Spread on cooled 2 layer cake.


Easy Oreo Truffles

1 pkg -18oz Oreo chocolate sandwich cookies, divided
1pkg (8oz cream cheese, softened
2 pkg ( 8oz each) Baker's semi sweet baking
chocolate, melted

Crush 9 of the cookies to fine crumbs in food processor; reserve for
later use (I use a blender or you can put them in a resealable
plastic bag and use a rolling pin to crush them.)
Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add
cream cheese; mix until well blended. Roll cookie mixture into balls,
about 1 inch in diameter. Dip balls in chocolate; place on wax paper-
covered baking sheet.
Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about an hour.
Store covered in refrigerator. Makes approx 40-50 truffles

You will have some leftover cookie crumbs. I just put them in a
freezer bag and put them in the freezer. We like to use the crumbs
with ice cream.
For easy dipping, place truffle ball in melted chocolate to coat;
Lift truffle from chocolate using two forks (this will allow extra
chocolate to run off) before placing on wax paper

I also substituted mint Oreo. I had to tweak it a little bit because
there are less oreos in the 18 oz pkg.

I am not sure it this qualifies as it uses butter but it is good on spice cake, carrot cake and chocolate cake - it tastes like cool whip.

THE REAL RED VELVET CAKE FROSTING

1 c. sugar
1 tsp. vanilla
3 tbsp. flour
1 c. butter
1 c. vitamin D whole milk (too runny if you use other)

Cook flour and milk in double boiler until thick, stirring constantly. Cool. Cream sugar, butter and vanilla until as fluffy as possible. Blend cooked mixture with creamed.
This icing must stay refrigerated, will fall apart at room temperature.

easy frosting
1 small box instant pudding, flavor of your choice
1 cup cold milk
1 8 oz. carton cool whip
beat pudding and milk together.fold in cool whip. makes enough to frost an average cake





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