Category: Desserts

Ingredients

• 1 cup Crisco
• 1 cup flour
• 1¾ cup oil

Ingredients

Pastry
• 2 cups flour
• 1 8oz. cream cheese, softened
• 1½ sticks butter, softened
Filling
• 1 ½ cup brown sugar
• ½ stick butter melted
• 2 eggs
• 2 tsp. vanilla
• 2 cups chopped pecans

Instructions

1. Preheat oven to 350º
2. With electric mixer using bread hook mix butter and cream cheese until smooth.
3. Add flour and mix until fully combined.
4. In mixing bowl, stir together the filling ingredients and set aside.
5. Shape dough into 48 balls, about 1 in. in diameter.
6. Press each ball into a cup of a greased muffin tin, spreading evenly up the sides.
7. Spoon 1 teaspoon of the pecan mixture into each muffin cup.
8. Bake at 350º for 20-25 minutes until golden
9. Cool 10 minutes in tin and remove to cool completely
*I use coated muffin tins – no cooking spray required

Ingredients

Cake
• 1 pkg. white cake mix
• 1 3oz. strawberry jello
• 1 cup mashed stawberries with juice (1 ½ c. whole)
• 1 c. oil
• ½ c. whole milk
• 4 large eggs
• 1 c. coconut
• ½ c. chopped pecans
Icing
• 8 oz. cream cheese (room temp.)
• 1 stick butter (room temp.)
• 3 ½ c. confectioners’ sugar (sifted)
• ¾ c. mashed strawberries, drain well
• ½ c. coconut
• ½ c. chopped pecans

Instructions

Cake
1. Preheat oven to 350.
2. Pour batter into 3 9-inch round greased/floured cake pans.
3. Bake 25 – 30 minutes, cool for 10 minutes.
4. Remove from pan and allow to cool completely before frosting.
Icing
5. Combine cream cheese and butter with electric mixer.
6. Add sugar and strawberries.
7. Fold in coconut and pecans.
8. Refrigerate for 30 minutes before spreading on cake layers.
*Also makes enough for a sheet cake and 6 cupcakes. Bake the cupcakes for 20 minutes and the sheet cake for about 35.

Ingredients

• 2 c. heavy cream, chilled
• 1 c. powdered sugar
• 1 tsp. cream of tartar
• 1 tsp. pure vanilla extract
• 8 oz. cream cheese, chilled

Instructions

1. In a stand mixer with a completely cleaned bowl, add cream, powdered sugar, cream of tartar, and extract. Beat on high using the whisk attachment until stiff peaks form, as if you were making whipped cream. It should be stiff yet smooth. If you accidentally beat the cream too long to where it starts to curdle towards butter, add a tablespoon or so more of heavy cream to bring it back to the correct consistency. Slowly incorporate. Set aside.
2. In a separate bowl using a hand mixer, beat the chilled cream cheese until it's a spreadable and creamy, about 2 minutes. Test spreadability by dragging a spatula through it.
3. Add cream cheese into the whipped cream mixture and beat at medium speed until completely smooth, still using the whisk attachment. Frosting will be light be very sturdy. Ice cooled cakes or cupcakes immediately.

Notes

Ingredients

• 1 pkg of white almond bark (melted)
• 1 cup chunky peanut butter
• 1/2 cup semi-sweet chocolate chips (melted)

Instructions

1. Melt white almond bark in microwave.
2. Stir in chunky peanut butter.
3. Spread on wax paper in 9 x 12 pan
4. Melt semi-sweet chocolate chips. Drop by spoonfuls onto almond bark/peanut butter mixture. Using a butter knife, swirl the chocolate throughout the mixture.
5. Chill 20 - 30 minutes. Break or cut apart.

Ingredients

• ¾ cup Crisco
• ¾ tsp. salt
• 2 tbsp. milk
• 1 tbsp. kayro corn syrup
• ¼ c. water
• 2 tsp. Wilton Butter Flavor
• 1 lb. sifted confectioners' sugar
For white chocolate icing: Add 6 oz. melted white chocolate which has cooled to room temperature.

Instructions

1. Mix first 6 ingredients together until smooth on low speed, gradually adding 1 lb. sifted confectioners’ sugar.
Add kayro as needed to thin for icing. Add more sugar to stiffen for decorating