Frosted Pumpkin Cookies

Pumpkin Cookies:Combine:
1 Cup Shortening or Butter
3 Cups Sugar
Add:
2 eggs
Mix in:
1 large can pumpkin (30 ounces)
Now add:
1 tsp. vanilla
5 cups flour
And then add:
2 tsp. cinnamon
2 tsp. nutmeg
2 tsp. baking soda
2 tsp. baking powder
1 tsp. saltNow, bake @ 350 for about 10-12 minutes. Let cool & then ice using the following Cream Cheese icing.Cream Cheese Icing:Combine:
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
Gradually mix in:
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extractBlend until smooth. Store in the refrigerator after use.

Marshmallow Frosting

Ingredients:

4 large egg whites
1 Cup ordinary sugar (white or brown)
1 pinch of salt
1 tsp vanilla essence
Place all ingredients except the vanilla essence into a bowl which you can place over a pot of simmering water, or use a double boiler.
Whisk the egg white mixture constantly over simmering water until the sugar dissolves and the mixture is hot to the touch.  About 5 min.
Pour the mixture into a bigger bowl and beat with an electric mixer for 3 minutes. Add the vanilla while beating. After 3 minutes, the mixture will be lovely and fluffy.
Bosch or Kitchen Aid mixer works well.
I love using disposable piping bags – or you could even use a plastic bag without a nozzle, I simply piped straight out the end of the piping bag directly onto the cupcakes.

"Banana Bread" Frosted cookies

Ingredients:
3/4 cup butter, softened 
¾ cup brown sugar
1 egg
1 teaspoon vanilla extract
2 large ripe bananas, peeled and mashed
1 heaping tablespoon sour cream
¼ teaspoon salt
1 teaspoon baking soda
2 cups flour 

Frosting:
6 tablespoons brown sugar
1/4 cup whole milk 
4 tablespoons butter
powdered sugar
½ teaspoon vanilla extract

Directions:
For cookies, cream together butter nd sugar. Add egg, flavorings, bananas and sour cream; beat well. Add dry ingredients; mix well. Drop by spoonfuls onto greased cookie sheet. Bake at 350 degrees for about 10 minutes, until bottoms are just lightly browned. Cool and frost.


For frosting, combine brown sugar, milk and butter in saucepan; bring to a rolling boil. Remove pan from heat; beat in enough powdered sugar to make frosting spreadable; beat in vanilla. As this frosting cools, it will become difficult to spread. If this happens, reheat it in the microwave for a few seconds, or add a bit more milk to thin it. I like to frost the cookies while the frosting - and the cookies - are still just a bit warm, so that it drapes over the cookie and coats it nicely.

Cream Cheese Glaze for Monkey Bread

Recipe By: Wendy Connors (from Stephanie Lee)

Ingredients
4 oz Cream Cheese, softened
1/2 Cup Powdered Sugar
1-2 T Milk

Directions
Beat, Cream Cheese and sugar with electric mixer until well blended, add 1 T of milk at a time beating until desired consistency is reached. Spoon over warm loaf.

Mint Brownie Topping

Recipe By: Faith & Hailey Connors

Ingredients
Brownie Mix or Aunt Janes Recipe
2 boxes Andes Mints, opened

Directions
Remove Brownies from oven according to recipe for brownie baking. Add mints to top of cooked brownies. Place back in the oven until the mints melt, spread with spatula.

Frosting

Recipe By: Wendy Connors

Ingredients:
4 Cups Powdered Sugar
1 Cup Unsalted Butter softened
1/2 - 3/4 tsp Vanilla Extract
Water (few drops)
Food coloring as desired

Directions:
Mix all ingredients in mixer add drops of water with your fingers SLOWLY make sure you don't add too much or the frosting will not be fluffy. Once the right consistency is formed, beat on high speed for at least 5 minutes.

Great on top of home made cupcakes or cake mix cupcakes or home made cake. Freezes well.

Cream Cheese Frosting

Recipe By:Wendy Connors

Ingredients
6 T Cream cheese
1 T Cream
1/3 Cup Butter
1 tsp Vanilla Extract
1 3/4 Cup Powdered Sugar

Directions
Mix All ingredients thoroughly until no lumps. Frost, cake or cookies as desired.

Sugar Cookies

Recipe By: Henke Family Favorite

Ingredients
1/2 Cup Butter
2 Cups Flour
3/4 Cup Sugar
1/4 tsp Salt
1 Egg
1/2 tsp Baking Powder
1/2 tsp Vanilla
1/2 tsp Baking Soda
1/2 tsp Orange Extract
2-3 Tbsp Milk

Frosting:
2 Cups Powdered Sugar
1/2 Cup Unsalted Butter
1/4 tsp Orange Extract
1/8 tsp Vanilla Extract
Food Coloring as desired

Directions
Preheat Oven to 375 degrees. Cream Butter and sugar, add egg, vanilla and Orange extracts and mix well. Add Dry ingredients add milk if too thick.
Roll out on floured wax paper and cut using cookie cutters. Bake on greased pan for 10-14 minutes until light golden around the edges, do not over cook for best results.
Frost and serve or they freeze well for a few weeks.

Pudding Frosting

Recipe By: Claudia Witt

Ingredients
1 3 oz pkg instant pudding (any flavor)
1/4 cup powdered sugar
1 8 oz Cool Whip
1 Cup Cold Milk

Directions
Put pudding mix, sugar, milk in bowl. Mix with wire whisk (not beater) Let stand until set, fold in cool whip and frost cake.

Chocolate Icing

Recipe By: Wendy Connors

Ingredients
4 T Butter
1 T Cocoa
1/2 Cup Packed Brown Sugar
1 tsp Vanilla extract
2 T Milk
1 1/2 Cups Powdered Sugar

Directions
In saucepan melt, butter and brown sugar over medium heat. Stir until sugar is dissolved, then add milk. Bring to boil and remove from heat.
Sift together cocoa and powdered sugar. Bend into butter mixture and add vanilla. If consistency is too stiff add more milk.
Spread quickly over cooled cake as frosting will set very fast.