Readers (all 2 of you), welcome back from the long weekend. Did you do anything exciting? I *almost* won a new car…but, alas, my name was drawn two names too early and I lost. Oh well. Timothy is thrilled to still be in the family. Anyway, on to the post:
In my church, the first Sunday of (almost) every month is fast Sunday. For two meals (or ideally 24 hours-if you remember the day before…), we fast. Each month, my old ward has a “Break Fast” potluck in the afternoon. Bubba and I still go, even though the ward is technically for the young NON-married kiddos. Really, the Bishop is one of my best friends, and who can turn down free food?
My favorite part about break fast is that it gives me an opportunity every month to try out a new recipe. So, without further ado, here is the recipe of the month:
turned out okay for such a quick decorating job...
SUPER AWESOME WHITE CAKE
- 2 1/4 cup cake flour
- 1 1/3 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup shortening
- 1/4 cup butter
- 1 1/2 teaspoon white vanilla
- 1 1/2 cup buttermilk (add the vanilla to this)
- 5 egg whites
- 1/3 cup sugar
Cream shortening and butter. Mix all dry ingredients together and add to creamed butter/shortening. Add the buttermilk (with vanilla) and mix until smooth.
In a separate bowl, beat the egg whites until they turn white; add the sugar and beat until meringue-like.
Fold meringue into batter until evenly mixed.
Bake at 350 until a toothpick comes out clean (ovens are all too different to be timed).
BEST EVER BUTTERCREAM
- 1 cup shortening
- 1 cup butter
- 1 teaspoon white vanilla
- 1/2 teaspoon butter flavoring
- 1/2 teaspoon almond extract
- 6 tablespoons milk
- 8 cups powdered sugar
- 2 tablespoons meringue powder
Cream together shortening, butter, vanilla, butter flavoring, almond extract, and milk until creamy. Gradually add powdered sugar and meringue powder. If it’s too stiff, add more milk; if it’s too thin, add powdered sugar until you reach a comfortable consistency.
