Baked Salmon with herbs

2 lbs salmon
6 tbs butter
1 garlic clove
1/3 copped onion
1/4 tsp tarragon
1 Tbsp chopped parsley
1/4 tsp thyme
dash if nutmeg
dash of mace
1 tsp of salt
1 Tbsp lemon juice
3/4 C dry bread crumbs

melt butter. saute garlic and onion. Stir in rest of the ingredients (except salmon). Arrange salmon in buttered pan. Top with herb crumb mix. Bake at 400 degrees for 20 to 25 minutes. Serves 4-6

Garlic cheese biscuts

Ingredients
2 cups buttermilk baking mix (small box equals 2 cups, Bisquick or Jiffy Mix )
2/3 cup milk
1/2 cup shredded cheddar cheese (extra sharp?)
1/4 cup butter
1/4-1/2 teaspoon garlic powder
Directions
1Preheat oven to 450*.
2Combine mix, milk and cheese with a wooden spoon until soft dough forms.
3Beat vigorously 30 seconds.
4Drop dough by heaping tablespoonfuls onto an ungreased cookie sheet.
5Bake 8-10 minutes until golden brown.
6Combine butter and garlic powder; brush over warm biscuits before removing from cookie sheet.
7Serve warm.
8Makes 10 large biscuits.

Raspberry Mouse filling

1 8 oz cream cheese, softened
1 15 oz Polander seedless rasberry all fruit
1 8 oz tub cool whip

whip cream chesse in mixer add all fruit combine well. Whip in cool whip. Put in refrigerator for 30 mins to set.

buttercream frosting

This recipe was made from trial and error. I made two mixtures of buttercream. One with salted butter which was too buttery (salty) and one with unsalted butter which was still too sweet. So I combined the two and it became the best buttercream I've ever tasted. I use this recipe for all of my cake orders and it is a hit every time!!!

1 stick butter (unsalted)
1 stick butter (salted)
1 cup shortening
2lb bag of confectioner's sugar
3 teaspoons clear vanilla extract
5-6 tablespoons of milk (cold)

Cream butter and shortening. Add clear vanilla extract then add confectioner's sugar. Allow confectioner's sugar to blend well then add milk. For thinner consistency, add more than 6 tablespoons of milk.
Source:

Wilton Cake Pans

Baking instructions: brease and flusr pans before baking; you may use a vegtabel pan spray or follow recipe directions for treating pans. After baking, cool large cakes on rack for 15 minutes (coller smaller cakes 10 minutes. Run spatula around edge and remove cake from pan. One two layer cake mix yearlds 4-6 cups batter; pund cake mixes yield 3-4 cups batter. Threee inch deep pans should never be filled more that half full. to make one 2 1/2 to 2 3/4 inch high layer; the 14 inch pan takes 15 cups of batter and bakes at 325 doe 75 to 85 minutes; the 10 inch pan takes 8 cups of batter and bakes at 325degrees for 65-75 minutes; the 8 inch pan takes 3 cups of batter and bakes at 350 for 35 to 40 minutes. this size layer , torted, filled and iced with top and bottom border, will make the 3 in layer shown on front of label. Or you may make two 2inch layers. to make on 2 inch layer the 14 inch pan takes 10 cups of batter and bakes at 325 doe 50-55 minutes. the 10 inch pan takes 6 cups of batter and bakes at 350 degrees for 35-40 minutes. the 6 inch pan takes 2 3/4 cups of batter and bakes at 350 degrees for 25-35 minutes.

Decorating Cake

Will hold up to decorating and 3D decorating.
Duncan Hines Yellow (or White) cake mix
4 egg whites
1/2 cup water
1/3 cup vegetable oil
1 small pkg of instant vanilla pudding mix
1 cup sour cream

Preheat oven to 350

Incorporate all ingredients together one by one on low speed.

Make sure to mix thoroughly between each ingredient.

Once all ingredients are mixed turn mixer to medium and mix for approximately 2 minutes.

Bake at 350 for 30 - 35 minutes

lemon yogart cake

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice


For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice


Directions
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.


For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.