Cook of the Week Heyne recipes
Buttercream Frosting
1 cup solid white vegetable shortening
1 teaspoon no-color vanilla extract
2 tablespoon water
1 pound pure cane confectioner's sugar
1 tablespoon meringue powder (find it where Wilton cake supplies are sold)
A pinch of salt
Cream shortening, flavoring and water in a stand mixer. Add dry ingredients and mix on medium speed until they have all been mixed together. Mix an additional minute or two until creamy.
I usually make a double batch whenever I make this frosting because powdered sugar comes in a 2 pound bag. I either use it all or refrigerate or freeze the leftovers for a future use!
Whipped Honey
Buttercream Frosting
½ cups unsalted butter, at room temperature
4 tablespoons honey
2 cups powdered sugar
1 tablespoon heavy cream
In a stand mixer, using the paddle attachment, cream together butter and honey for 2 minutes. Add 1 cup of the powdered sugar. Begin with mixer on low speed until sugar is incorporated, then increase speed to medium and beat until smooth and creamy, about 3-5 minutes.
Add another cup of powdered sugar, again mixing on low speed to incorporate.
Add heavy cream at low speed. Mix on medium speed about 2 minutes until mixture is smooth.
You may need to add additional powdered sugar as needed for desired consistency.
Makes enough to frost approximately 12 cupcakes. Great as a topping for everything from plain old vanilla to peanut butter cupcakes. Get creative and try it with your favorite!
Sugar Cookie Icing
2 and ¾ cup powdered sugar
2 teaspoon vegetable shortening
3 tablespoon water
1 tablespoon corn syrup
½ teaspoon vanilla
Food coloring
Beat all ingredients well. The icing should be a little stiff. Add food coloring and stir well. Start out by placing half of the icing in a piping bag fitted with a small round tip. You will want to pipe the outside shape of the cookie; this acts as a dam so the icing doesn't drip off the sides. To the remaining icing (and you can add back any icing that didn't get used from piping the edges) add a little more water. Start small, about a teaspoon at a time, and stir. You want a thinner consistency that is easy to spread, but you don't want it to be too runny. Using a spoon or knife put some icing in the middle of the cookie and spread it to the borders that were piped earlier. The border should keep the icing from spilling over. It dries quickly, so if you are adding any sprinkles or toppings now is the time!
Chicken Tacos in the Crockpot
Approximately 5 pounds chicken breast
2 packets taco seasoning of choice
1 jar of salsa of choice
Put it all in the crock pot on low for 6-8 hours. Shred right in the crock pot with a fork. Make tacos with shells and toppings of your choice!
I love this recipe because you don't need to be exact about any of it. You can have more or less chicken, a larger jar of salsa or a smaller one, I've tried a bunch of different things and it always comes out amazing. It's fast and easy. We always have extras to freeze for tacos another night.
Red Velvet Pancakes
2 cups red velvet cake mix
½ cup all-purpose flour
1¼ cup milk or water
1 egg
1 Tablespoon butter or oil for greasing the pan
Cream Cheese Syrup
4 ounces cream cheese at room temperature
¼ cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla
Heat skillet on medium heat while you prepare the batter.
In a medium bowl whisk the egg and milk until well combined. Add the red velvet flour and all-purpose flour at the same time. Beat by hand for 2-3 minutes until the batter is fluffy.
Brush the pan with oil or butter and pour ¼ cup of batter onto the skillet, spread out with a spoon if the batter is too thick. Cook until the small bubble (about 1 minute or less) begin to form of the pancake, flip and cook for no more than 1 minute. Make sure to leave the heat on medium/low so the pancakes don't burn. Keep a close eye on them while cooking.
Cook pancakes one by one until all are finished.
Cream Cheese Syrup: Beat cream cheese, powdered sugar, milk, and vanilla for 1-2 minutes by hand. Drizzle over pancakes and enjoy!