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"I have personally tested each recipe that you will find in this section. The notes provided are designed to help you complete the recipe correctly and end up with the desired result." -Sarah

Everyone has a most treasured secret recipe that was passed down by a grandma or aunt or best friend. These recipes are the best of the best and sometimes these recipes are guarded or even hidden to protect the secret ingredients or methods. Below are my secret recipes and I have decided to share them with you.
     
Just as I'm sure you have, I have been frustrated more than a time or two by recipes that I followed exactly that did not yield the desired results or quantities. I hope that you will find my recipes to be reliable and delicious. Maybe you will even add them to your own collection of treasured recipes.
         
Rycraft's Cookie Stamp Shortbread ~ Mom's Famous Carrot Cake ~ The Best Cream Cheese Frosting ~ Old Fashioned Sugar Cookies
         
Shortbread Cookies  

Rycraft's Cookie Stamp Shortbread

  (Courtesy of Rycraft Cookie Stamps)
     
  1-1/2 Cups Butter . . 3/4 Cup Sugar . . 4 Cups Flour
     
  Cream butter and sugar thoroughly. This is important as the dough can flake off when stamping if not creamed well. Add flour gradually, one cup at a time. Mix this until well blended, but do not overmix. Roll into one-inch balls, and place on ungreased cookie sheet. Stamp with cookie stamp. Bake at 350°F for 15 to 20 minutes.
     
 

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    How to Make These Shamrock Cookies ->
         

Mom's Famous Carrot Cake

(Courtesy of my Mom, Betty Turner)  
        My Favorite Carrot Cake
Place these dry ingredients into a large mixing bowl & mix throughly:
       
  2 Cups - All Purpose Flour 2 Cups - Granulated Sugar
       
  2 Teaspoons - Baking Soda 1 Teaspoon - Cinnamon
       
  1 Teaspoons - Table Salt  
       
Add the following & beat well:  
       
  1 Cup - Vegetable Oil   4 - Eggs (Extra Large)  
       
  2 Cups - Raw Carrots, Grated Fine 1 - 8 oz. Can of Crushed Pineapple  
       
Grease three 9" round pans with Crisco Shortening and then flour coat. Line pans with wax paper rounds & divide batter into them. Preheat oven to 350° and bake for about 30 minutes or until cake springs back when lightly touched. Remove from pans & place on racks to cool before assembling.
         
This recipe makes a large, three layered cake. Use the cream cheese recipe below as filling between the layers and to frost the cake's top and sides. Sprinkle with Coconut or add any decoration of your choice!  
       

The Best Cream Cheese Frosting!

  (So good my Husband has dreams about it)  
       
Blend the following together, starting with the wet ingredients:  
       
  1 - 8 oz. Package of Cream Cheese 1 lb - Powdered Sugar  
       
  1 Stick - Salted Butter (1/2 cup) 1 - 4 oz. Package of Coconut  
       
Note: It is important to Sift the powdered sugar before adding.  
         
Sugar Cookies

Old Fashioned Sugar Cookies

     
  Place these dry ingredients into a large mixing bowl & mix throughly:
 
     
  3 cups - All Purpose Flour (sifted) 1 1/2Teaspoons - Baking Powder
       
  1/2 Teaspoon - Table Salt 1 Cup - Granulated Sugar
       
  Cut in: 1 Cup - Soft Butter (until particles are fine)
     
  Add the following & mixwell:  
     
  3 Tablespoons - Heavy Cream 1 - Slightly Beaten Egg
     
  1 Teaspoon - Vanilla  
     
  Bake at 400 degrees for 5-8 minutes
     
     
     
     
     
     
     
     
         





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