The Ottumwa Courier


November 29, 2006

Baking a friendship

Blakesburg women excel at cakes


Cinnamon Roll Icing

2 sticks butter

2 pounds powered sugar

1 teaspoon Walkins vanilla

1 teaspoon Walkins butter flavor

Enough milk to spread

Softened butter and sugar flavoring.

Mix together and add to cinnamon rolls.

— Joanne Ruby

*****************SUSAN HARTER’S RECIPES BELOW********************

Italian Cream Cake

2 c sugar

1 c butter, softened

5 eggs separated

1 c buttermilk

1 t baking soda

2 1/2 c flour

1 c coconut

2 tsp. vanilla

1 c chopped pecans

In first bowl stiffly beat egg whites and set aside.

In second bowl, cream butter and sugar. Add egg yolks, one at a time and beat.

Combine flour and baking soda: Add to creamed mixture, alternately with buttermilk. Stir in vanilla, coconut, and pecans. Fold in stiffly beaten egg whites. Pour batter into 3 well greased 8” or 9” round pans.

Bake at 350 degrees for 25-30 minutes.


1 (8-ounce) package cream cheese, softened

1/2 cup butter, softened

approximately 6 cups powdered sugar

1 teaspoon vanilla

1 cup chopped pecans

pecan halves

Beat cream cheese and butter until smooth. Add powdered sugar and vanilla. Ice cake. Add chopped pecans to side of cake and top with chopped pecans.

— Susan Harter

Basic Decorator Buttercream Icing

7 1/2 to 8 cups icing sugar

1/2 cup water

2 cups shortening

1 tablespoon clear vanilla

Using an electric mixer, mix two cups icing sugar, 1/4 cup shortening, water and vanilla until smooth. Add remaining icing sugar and shortening alternately and mix on low speed for about five minutes. Scrape down sides of bowl and mix for three to five minutes on medium speed.

Store icing in airtight container in fridge for four to six weeks. You can color this icing deep or bright colors. To thin this icing down add a small amount of water. To stiffen icing add a little icing sugar. For richer less sweet icing you can substitute one cup butter and one cup shortening for the two cups shortening. When adding butter, icing only keeps two weeks in fridge and is softer to work with.

— Susan Harter

Dutch Letter Bars

1 stick oleo

1 stick butter

8 ounces almond paste

2 eggs

2 cups flour

2 cups sugar

Mix together. Pat mixture into 9 inch by 13 inch pan. Top with sugar. Bake at 350 degrees for 35 minutes or until golden brown.

— Susan Harter

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