Friday, July 17, 2009
Kelli's Berries & cream in a Cookie Shell...
Tuesday, July 7, 2009
Rosemarie's Fresh Mint Lemonade...
Thursday, July 2, 2009
don't forget...
2 1/4 sticks butter, at room temperature
3 cups sugar
8 large eggs, at room temperature
1 cup sour cream, at room temperature
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon salt
1 teaspoon baking soda
Frosting:
4 sticks butter, at room temperature
3-8 oz. packages cream cheese, at room temperature
1 pound confectioners’ sugar
2 teaspoons pure vanilla extract
2 half-pints blueberries
4 half-pints raspberries
Preheat oven to 350 degrees. Spray an 18 x 12 x 1 1/2
sheet cake pan with Pam for baker”s or Baker’s Joy. Cream the butter and sugar on high speed until light and fluffy. On medium speed, add eggs, then add sour cream and vanilla. Scrape down the sides and stir until smooth. Sift together the flour, cornstarch, salt, and baking soda in a bow. With the mixer on low speed,
add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20-30 minutes, until a toothpick comes out clean. Cool to room temperature.
For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer. Mix just until smooth. Spread 1/2 of the icing on top of the cooled sheet cake. Outline the star section of the flag with a
toothpick. Pipe two rows of icing, then place 2 rows of raspberries, alternating, to form the stripes of the cake. Fill the upper left corner with blueberries. Pipe stars on top of the blueberries.
Before covering cake with plastic wrap, place toothpicks in the corners & a few in the middle of the cake to keep the plastic from touching your work of art:)