Sugar Cookies

This is one of my oldest and most prized recipes. It is a simple recipe that can be doubled, tripled and yes I have even quadrupled it! I have made them for so many school functions, parties and special occasions.
My daughters were all together with me this Easter and these are the cookies we chose to make to mark the celebration. They have been made in all shapes and sizes and at some point in time for every holiday!

1/2 C unsalted butter softened
1 C sugar
1 large egg
1 t vanilla (I use Mexican vanilla)
Cream together in a mixing bowl with electric mixer
2-21/2 C flour
2 t baking powder
1/2 t salt
Mix together and combine with the wet ingredients in the mixer
Form a disk out of the dough, wrap in plastic wrap and refrigerate for I hour. If you are doubling this recipe then form two disks.
Roll out on floured surface to about 1/4 inch and cut out shapes with cookie cutter and place on an ungreased cookie sheet leaving space for expansion. You can reshape the leftover dough into a ball and roll out again as many times as needed to shape more cookies.
Bake at 375 for about 8-10 min depending on the size of the cookie. The edges should be just ever so slightly brown. Remove cookies immediately from cookie sheet on a wooden surface and cover in icing with a knife while still warm.

Icing
The icing I make is not an exact science but I can give you an approximation.
1/2 stick softened unsalted butter
2-4 C powdered sugar
A couple of tablespoons of milk or more
1 t vanilla
Beat together until smooth and should be the consistency of cake frosting. If you add food coloring you may need to add more powdered sugar unless you are using dry coloring. You will have to play around with it. Have fun decorating!

The photo below are the sugar cookies iced but with fondant decorations on top. Just remember if using sprinkles put them on while the icing is still wet.

White Sandwich Bread

Okay, so I know I have said a million times that yeast and I are not friends, well, now I am happy to say we are bosom buddies. Samantha,my oldest daughter, finally revealed her secret for perfect bread, and that is patience, which I know nothing about. The rapid rise yeast will eventually do it's thing if you can be patient and not kill it by using water that is too warm. Always err on the side of cooler is better even if it takes a little longer to rise, but believe me, it will rise!

1 pkg. dry rapid rise yeast
1 t sugar
1 C warm water or room temperature
1 1/2 T sugar
1 t kosher salt
2 T vegetable oil
3 C gold medal all purpose flour
Melted butter for brushing on top

Dissolve yeast and 1t sugar in warm water. Stir well. Cover with dish towel and let it get bubbly, about 5-10 min.  Add 1 1/2 T sugar, salt and oil to the yeast mixture and stir. In a large mixing bowl add half the flour and then add in the yeast mixture and beat on low speed of mixer until smooth. Stir in enough of the remaining flour to make a soft dough, you might not use all the flour. I used a dough hook but you don't have to. If you use a dough hook you don't have to knead by hand as long.
Turn dough out on to a slightly floured surface and knead with the heel of your hand 8 min or until smooth and elastic. Place dough into a buttered bowl with the greased side up. Cover with a dish towel,  put in a warm place free from drafts and let rise until doubled in bulk, about 2 hours. I put mine in the garage. I also live in south Texas where it is very warm but you want it about 85 degrees.
Punch down dough and turn out on a floured surface and let rest 15 min.
Roll dough into a 14x7 inch rectangle. Beginning at short end roll up dough firmly not leaving any air holes and pinch edges to seal. Tuck under the ends and place seam side down in a buttered 9x5x3 loaf pan, I used Pyrex. Cover and let rise until doubled about an hour.
Bake at 375 for 40-50 min until golden brown and sounds hollow when tapped. Immediately remove from pan and brush the top with butter.

German Chocolate Cake

My youngest daughter, Scarlet, has turned 21 and so my job of raising children is finished and I feel fulfilled! That being said, I still have a cake to bake. She has chosen a German chocolate cake and it has been her favorite from adolescence on.
I also love this cake because of its delicate, moist crumb and mild chocolate flavor coupled with the boiled coconut and pecan frosting which makes it sublime.

1 package (4oz) Bakers German Sweet Chocolate
1/2  C boiling water
2 C flour
1 t baking soda
1/2  t salt
1 C butter
2 C sugar
4 egg yolks
11/2 t vanilla
1C buttermilk
4 egg whites
Coconut filling and frosting

Melt chocolate in boiling water. Cool. Mix flour soda and salt. Cream butter and sugar until light and fluffy. Add egg yolks one at a time, beating thoroughly after each. Blend in vanilla and chocolate. Alternately, add flour mixture and buttermilk, beating after each addition until smooth. Beat egg whites until stiff peaks form and fold into batter.
Pour into three 8 inch layer pans which are lined on the bottom with parchment paper. Bake at 350 for 35 min. or until a toothpick comes out almost clean. Run a knife around the sides and cool in pan for 15 min. Remove from pans  by inverting on racks carefully then pull off paper and cool on racks. Spread frosting between the layers and on the sides and top.

Coconut Pecan Filling

1 C heavy cream
1 C sugar
3 slightly beaten egg yolks
1/2 C butter
11/2 t vanilla
11/3 C flaked coconut (Bakers)
1 c chopped pecans
In a saucepan combine the first 5 ingredients and cook and stir over med. heat until mixture thickens about 12 min. Remove from heat and stir in the coconut and pecans. Let cool a bit till spreading consistency.