To Die For Carrot Cake
Moriah's Favorite

1 1\4 c oil or unsweetened applesauce
2 c sugar
3 eggs, room temp

2 c flour
1 t baking soda
1 1\2 t baking powder
1\2 t salt
1 t cinnamon
1 T ginger, cloves, any other spices. I used pumpkin pie spice!

2 c grated carrots
1 c shredded sweetened coconut
1 c chopped nuts, optional
1 t vanilla
1 c crushed pineapple, not drained, in juice

Frosting:
1\2 c butter, softened
8 oz cream cheese, softened
1 t vanilla
1 lb powdered sugar
Too with roasted pecans or coconut

Blend oil sugar and eggs. Add dry ingredients. Stir in last set.

Use 9x13, 2 9-inch pans, or 3 8- inch pans. Bake 350 for 35-40 minutes (only 25-30 for 8in pans). Let cakes cool in pan for 10 minutes, then move to cooling rack.
Whip up frosting. After frosting cake, it's best to refrigerate for an hour before serving.

Never Fail Chocolate Cake
a la Mom

1/2 c shortening
2 c sugar
2 eggs
1 c milk
1 T vinegar
2 t soda
1/2 t salt
6 T cocoa
2 1/2 c flour
1 c boiling water

Cream shortening and sugar. Add eggs and beat well. Add vinegar to milk. Sift together dry ingredients. Alternate milk with dry ingredients to creamy sugar. Mix well. Add the boiling water. Stir in well. Batter will be very thin, but don't add more flour.
Bake 350 for 45-55 minutes. I love using a bundt pan!

Baked Chocolate Frosting

6 T canned milk
4 T cocoa
1 cube butter (1/2 c)
1 t vanilla
4 c powdered sugar
1 c nuts, optional

Boil milk, butter and cocoa in a heavy pan until bubbly. Remove from heat, and stir in vanilla, sugar and nuts until smooth. Pour over a hot cake. Eat the rest with your fingers, and try to stop before you feel sick!

Mom's Amazing Cinnamon Rolls
a la mom

2 c scaled milk
1/2 c warm water
2 T yeast
1 c sugar
1 1/2 t salt
3 eggs, beaten
1 1/2 cubes melted butter
2 1/2 lbs flour

3/4 c butter
cinnamon
brown sugar

Dissolve yeast in warm water, sprinkle on a bit of sugar. Heat milk, pour in mixer. Add eggs, salt and melted butter. Add yeast. Gradually add flour until all mixed in. Mix for about 7 minutes. Let rise until doubled.

Roll out 12 inches wide then roll long. spread with butter, cinnamon and brown sugar. Roll up. Cut into 1 in slices with thread. (Note: you can add raisins before you roll, if you like little bits of poison in your rolls).

Bake at 350 for 25-30 minutes.

Frosting:

1 cube butter
1 lb powdered sugar
1/2 t vanilla
1/4 c milk

Mix well together. Frost when cool.

Butterfingers
a la Mom

1 cup butter
1 c sugar
1 c brown sugar
2 eggs
1 c peanut butter
1 t soda
1/2 t salt
2 t vanilla
2 c flour
2 c oatmeal

cream butter and sugars, add eggs, then peanut butter. whisk dry ingredients together, and add to mix.
bake 350 for 12-15 minutes in a cookie sheet pan, all pressed flat. let cool completely. spread a layer of peanut butter, then chocolate frosting. i prefer crunchy pb.

Frosting:
1/4 c cocoa
1/2 cup butter
1/4-1/3 c milk
2 2/3 c powdered sugar

Pumpkin Roll 
a la Grandma Sue

1/4 c powdered sugar (to sprinkle on towel)
3/4 c flour
1/2 t baking powder
1/2 t baking soda
1/2 t cinnamon
1/2 t ground cloves
1/4 t salt
3 large eggs
1 c sugar
2/3 c Libby's pure pumpkin
1 c walnuts

Filling:
1 8oz package cream cheese
1 c powdered sugar
6 T butter
1 t vanilla

Preheat to 375. Grease 15x10 inch jelly-roll pan and line with wax paper. Grease and flour paper. sprinkle a thin, cotton towel with powdered sugar.
combine flour, powder, soda, cinnamon, cloves and salt in small bowl. beat eggs and sugar in mixer until thick. add in pumpkin and beat again. stir in flour mixture. Spread evenly into pan, and sprinkle with nuts, if desired.
Bake for 13-15 minutes. immediately loosed and turn cake onto prepared towel. carefully peel off paper. roll up cake and towel together and cool on wire rack.
for the filling: beat cream cheese and powdered sugar, butter and vanilla until smooth. carefully unroll cake and spread mixture. reroll cake, and tightly wrap in plastic wrap and refrigerate at least an hour.

Chocolate (Philabaum) cake
a la Thompson family

2 c flour
2 c sugar
1 t soda
1/2 t salt
1 c butter
1 c water
1/3 c cocoa
2 eggs
1/2 c buttermilk
1 1/2 t vanilla

sift together flour, sugar and soda. bring to boil water, butter and cocoa. add to dry and combine. add eggs, vanilla and buttermilk and beat for 1 minute.
bake at 350 for 25 minutes for jelly roll pan, or 30-35 minutes for 9x13 pan.  frost while still hot.

Chocolate frosting
1/4 c butter
3 T cocoa
3 T buttermilk
2 1/4 c powdered sugar, sifted
1/2 t vanilla

bring butter, cocoa and buttermilk to boil. add sugar and vanilla. frost a hot cake while frosting is still  hot.

Butter Cookies with Eggnog Frosting
a la cooking channel 

1 c unsalted butter, room temperature
1/2 c sugar
1/2 t salt
1/2 t vanilla
2 large egg yolks
1/2 t finely grated lemon zest
2 1/4 c flour

beat butter, sugar, salt and vanilla until smooth, about 2-3 minutes. add egg yolks one at a time. add lemon zest. turn mixer to lowest setting and gradually add flour until just incorporated.

divide into 2 portions, and roll into a log 2 inches in diameter. roll in plastic wrap and refrigerate for 2 hours or overnight.

remove from fridge and cut into 3/8 in circles. bake at 375 for 14 minutes.

Eggnog Frosting

2 oz cream cheese, softened
1/4 c butter
2 T eggnog
freshly ground nutmeg
1 c powdered sugar
cinnamon

beat cream cheese and butter until smooth. add eggnog and nutmeg. turn to lowest setting and add powdered sugar until incorporated. frost completely cooled cookies, and dust with cinnamon.

Aunt Marsha's Cookies
a la Aunt Marsha

1 c shortening
1/2 c sugar
1/2 c brown sugar
1 t vanilla
1 egg
2 c flour
1 t cream of tartar
1/2 t baking soda
1 t salt

cream shortening, sugars, vanilla and egg until fluffy. sift dry ingredients together and sift  into creamed mixture. bake 350 for 9-11 minutes.

Frosting
1/4 cup butter
2 T milk
1/2 t orange extract
1/4 t vanilla extract
1/2 t almond extract
pinch of salt
food coloring (optional)
powdered sugar (i used about a pound)

Coconut Buttermilk Cupcakes (best cupcakes ever)
a la Sarah Sorenson

Make a box of Betty Crocker vanilla cake mix for cupcake instructions.

Buttercream Frosting
1/2 c butter, softened
3-4 c powdered sugar, sifted
1/4 c milk
2 t vanilla
Cream butter in mixer, then add 3 c sugar with milk and vanilla. Keep adding powdered sugar until desired consistency.

Buttermilk Syrup
1/2 c butter
1 1/2 c sugar
2 T corn syrup or real maple syrup
3/4 c buttermilk
1 t baking soda
1 t vanilla
In a large saucepan over medium-high heat, bring all ingredients except vanilla to a boil. (Make sure to use a large pan since it does boil up) Reduce heat and simmer, stirring constantly until mixture begins to turn golden brown, about 5 minutes. Remove from heat and carefully stir in vanilla. Skim foam from surface and serve.

For cupcakes, I piped in 3 spot on the top. I added some of the syrup to the frosting, along with a little coconut extract. I frosted them and added a little coconut on the top.

Class Buttercream Icing- Stiff Consistency
a la Wilton

1 c solid white vegetable shortening
1 t Wilton flavor
7-8 t milk or water
1 lb pure cane confectioner's sugar (must be pure cane)
1 T meringue powder
pinch of salt, optional

Cream shortening, flavoring and water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so, until creamy. Makes 2 1/2 cups.

Options:
* In case of egg allergies, meringue powder can be eliminated.
*Chocolate Buttercream: Add 3/4 c cocoa or three 1 oz unsweetened chocolate squares, melted, and an additional 1-2 T water to recipe.
* Medium Consistency (stars, borders) using stiff consistency, add 1 t water for each 1 cups of stiff icing (2 1/2 t water for full recipe). Mix until well blended.
* Thin Consistency (writing and printing, leaves, icing a cake). using stiff consistency, add 2 t water for each cup of stiff consistency icing (5 t water for full recipe). Mix until well blended.
** add 1/2 t piping gel per cup of thin consistency icing for writing and printing. It will stretch your icing and make writing easier.

Hummingbird Cake
a la Moriah (The Girl Who Chased the Moon recipes)

3 c all purpose flour
2 c granulated sugar
1/2 t salt
2 t baking powder
1 t ground cinnamon
3 eggs, beaten
1 1/4 c vegetable oil
1 1/2 t vanilla extract
1 can (8oz) crushed pineapple, well drained
1 c chopped pecans
2 c chopped, firm bananas

Sift flour, sugar, salt, baking soda and cinnamon together. Add eggs and oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple and pecans. Stir in bananas last. Spoon the batter into3 greased and floured 9-in round cake pans.
Bake for 25-30 minutes in 350 degree oven, or until a wooden toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting with cream cheese frosting.

Cream Cheese Frosting
1 pound cream cheese, softened
4 c sifted confectioner's sugar
1 c unsalted butter
1 t vanilla extract
in a standing mixer, mix the cream cheese, sugar and butter on low speed until ingredients combine. Increase the speed to high, and mix until light and fluffy. Reduce the speed to low. Add the vanilla, then raise the speed back up to high and mix.

Hawaiian Wedding Cake
a la mom
2 c flour
1 1/3 cup sugar
2 t soda
2 eggs, lightly beaten
1 can (20 0z) crushed pineapple with juice
1 c shredded coconut
1 c chopped pecans or walnuts

Mix together and bake 325 for 30-40 minutes.

Frosting:
4 oz cream cheese
1/4 c butter
2 c powdered sugar
vanilla
Beat until smooth.

Carrot Cake
a la Mom
4 eggs
2 c sugar
1 c oil
4 c grated carrots
2 c flour
2 t soda
2 t cinnamon
1/2 t allspice
1/2 t salt
Mix and bake in greased and floured 9x13 pan at 350 for 1 hour.

Frosting:
4 oz cream cheese
1/4 c butter
2 c powdered sugar
vanilla
Beat until smooth