I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Tuesday, January 5, 2016

Eric's Cream Cheese Icing

1 8 oz. package cream cheese (low fat is fine)
1 cup sugar
1/8 tsp. salt
1 tsp. vanilla extract
1 1/2 cups heavy whipping cream

Put bowl, whisk and cream in freezer for 15 minutes before whipping. In a small bowl beat whipping cream until stiff peaks form; set aside. Be careful to stop just when stiff peaks form. Over whipping will create butter. In a large mixer bowl, combine cream cheese, sugar, salt and vanilla. Beat until smooth. Then fold in the whipped cream. Eric whips a couple of seconds in the mixer to mix well. Also be careful with this, as overbeating will remove the air from the whipped cream and make the frosting heavy. Spread on completely cooled cake. Store cake in refrigerator. 

Eric used this recipe for Gage's third birthday cake. He doubled the recipe and made a chocolate cake and a yellow cake in 9 x 12 pans. He filled and frosted the cake with this icing. Very good!!
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