4 Generations Cook Blog

This recipe has many steps so I will just post the link to the Wilton website where it has the full instructions tips and tricks on how to properly make and use this frosting COLOR FLOW INSTRUCTIONS . If you would rather use Royal icing click here for that recipe.

This is my favorite Sugar cookie recipe, they taste great and hold their shape very well. I have made sugar cookies in the past where I have used very detailed cookie cutters and the cookies would just bake into little blobs that didn't come close to resembling the shape of the cookie cutter. This recipe allows the shape to hold incredibly well. This recipe makes a large amount of cookies close to 5 dozen. Ingredients: 2 cups butter, softened 2 cups white sugar 4 eggs 1 teaspoon vanilla extract 5 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt Directions: In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight). Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on un greased cookie sheets. Bake...

  Preheat oven to  350° What you need:     2 cups all-purpose flour     1 teaspoon baking soda     1 teaspoon baking powder     1 teaspoon coarse salt     1 teaspoon ground cinnamon     1 teaspoon ground ginger     1/4 teaspoon freshly grated nutmeg     1/4 teaspoon ground allspice     1 cup packed light-brown sugar     1 cup granulated sugar     1 cup (2 sticks) unsalted butter, melted and cooled     4 large eggs, lightly beaten     1 can (15 ounces) pumpkin puree Directions:  Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.     In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredient...

Preheat oven to 350° and Butter a 9x13 pan. What you need: 1 1/2 c Flour 3/4 ts Baking powder 1/4 ts Salt 2/3 c Butter, softened 3/4 c Brown sugar, packed 1 1/2 ts Vanilla 2 Eggs 1/2 c Bailey's Irish Cream 1 c Pecans, chopped and toasted 1/2 c White chocolate chips 1/2 c Chocolate chips, semisweet Frosting: 3 1/2 c Powdered sugar 6 tb Butter, softened 1 ts Vanilla 1/3 c Bailey's Irish Cream (more or less as needed) Pecan halves (for garnish) Bars: Combine flour, baking powder and salt; set aside. Beat together butter, brown sugar and vanilla until light and fluffy. Add eggs, beat well. Alternately stir in flour mixture and Bailey's until well blended. Stir in nuts, white chips and chocolate chips. Spread evenly in prepared pan. Bake 20-25 minutes, or until inserted toothpick comes out clean. Frosting: Beat sugar, vanilla, butter and 3 tb Bailey's until smooth. Add enough Bailey's to make smooth, creamy frosting. Spread over cooled...

  Preheat oven to 375° What you need: 2 lbs Cube frozen hash browns 1/2 cup or 1 stick Margarine 1/2 cup chopped onions (optional) 16oz Sour cream 2 Cans cream of chicken 2 Cups shredded cheddar cheese 2 Cups Corn flakes crushed with 1/4 Cup margarine  Directions: Mix all of the ingredients except for the corn flake mix and put into a baking dish. Top with Corn flake mix and bake for 45 minutes at 375°

What you need: Wafer cookies Peanut butter Corn flakes Fondant, taffy or any candy you can easily mold (in colors green and orange or whatever you want for whichever veggies you want to make) Directions: Take you green fondant or gummy candy and roll many little balls for peas. Roll larger balls in orange and lightly press down with your thumb to make the carrots then use a fork to make the imprints on the carrot slices. Crush corn flakes into a ziplock bag Coat the wafer cookies in peanut butter then toss one at a time in the bag full of crushed corn flakes. Serve to children or have you children bring this out to their friends for a snack and watch for the confusion on their faces

  Ingredients: Box of jello mix flavor of your choice Cold Vodka Paper condiment cups (I get mine at smart and final) Directions: Follow the instructions on your box of jello BUT replace 1 cup of the water with Vodka. For example, if your instructions say mix 1 cup boiling water with the jello then mix 1 cup cold. Add your boiling water as directed then replace the 1 cup cold water with 1 cup COLD Vodka. Chill in bowl or glass dish until firm. Scoop jello into the paper cups and serve.  DO NOT CHILL YOUR JELLO IN THE LITTLE CUPS OR YOUR GUESTS WILL BE ANNOYED WHEN IT TAKES 10 MINUTES TO GET ONE SHOT OUT OF THE CUP.

  Ingerdients: 1/2 cup Ice 1/4 cup yogurt 1/2 cup fruit of your choice (fresh or frozen) 1/2 cup juice of your choice Directions:  Add all of the ingredients into your blender.  Blend and enjoy

  Preheat your oven to 350° Ingredients: 4 skinless chicken breasts 1-2 Tbs margarine or butter 1-2 cups cornflakes Seasonings of your choice (salt, pepper etc) Directions: Crush your cornflakes in a ziploc bag with your favorite seasonings Melt butter or margarine and coat the chicken breasts in it. Roll the chicken in the cornflake mix Bake for 30 minutes in a casserole dish (45 minutes for bone in chicken)

Preheat your oven to 350° Ingredients: 3 (12 ounce) packages refrigerated biscuit dough 1 cup white sugar 2 teaspoons ground cinnamon 1/2 cup margarine 1 cup packed brown sugar 1/2 cup chopped walnuts (optional) 1/2 cup raisins (optional) Directions: Grease one 9 or 10 inch tube/Bundt pan. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.