Also known as “country buttercream”, and “decorator’s buttercream”, this sweet and thick frosting is a cheaper and easier alternative to real buttercream.
1 cup butter, softened
2 lbs Icing (powdered) sugar
1 tbsp Pure Vanilla Extract (or other flavor)
1/4 cup Milk
Whip butter until smooth. Add Vanilla and mix until incorporated.
Slowly add powdered sugar a bit at a time, until incorporated completely. Beat on high for 1 minute - mixture will be very, very thick.
Lower mixer speed to lowest setting, and slowly add 1/2 of the milk. Once incorporated, check for consistency. Add more milk or sugar to achieve the consistency you want or need.
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5 egg whites
1 cup granulated - Not Powdered! - sugar
3 sticks unsalted butter
1 Tbsp pure vanilla extract
1-2 packets Oregon instant Chai powder
Mix egg whites and sugar in a *clean* metal mixing bowl, and place over a pot of simmering water on your stovetop. Whisk occasionally until it hits 160 degrees.
Move egg mixture to your stand mixer and whip on high (using the whisk attachment) until stiff peaks form, and mxture is relatively cool. While waiting, cut up the butter into chunks. Set aside.
Empty 1 chai packet into a small bowl, and add 1-2 Tbsp hot water. Stir until no longer gritty. Set aside.
When Meringue has reached the stiff peaks stage, switch to low speed and add the butter a chunk at a time. Add vanilla and Chai paste.
Once vanilla, chai paste, and butter is incorporated into the mix, turn speed back up to high and whip until you have a smooth buttercream. It will go through some weird stages before this point - soupy, maybe curdled. Don’t worry! It will come together!
Taste your frosting, and add more Chai powder (again, make it a paste first!) if desired.
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This is another version of chocolate frosting, for those who don’t want to fuss with melted chocolate!
5 egg whites
1 cup granulated (NOT powdered!) sugar
3 sticks unsalted butter
2 tbsp pure vanilla extract
2-5+ Tbsp cocoa powder (Good cocoa, preferably!)
Mix egg whites and sugar in a *clean* metal mixing bowl, and place over a pot of simmering water on your stovetop. Whisk occasionally until it hits 160 degrees.
Move egg mixture to your stand mixer and whip on high (using the whisk attachment) until stiff peaks form, and mxture is relatively cool. While waiting, cut up the butter into chunks.
When Meringue has reached the stiff peaks stage, switch to low speed and add the butter a chunk at a time. Add vanilla and 2 Tbsp cocoa powder.
Once vanilla and butter is incorporated into the mix, turn speed back up to high and whip until you have a smooth buttercream. It will go through some weird stages before this point - soupy, maybe curdled. Don’t worry! It will come together!
Taste your frosting, and add more cocoa if desired.
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5 egg whites
1 cup granulated (NOT powdered!) sugar
3 sticks unsalted butter
2 tbsp pure vanilla extract
1 cup chocolate (chips or otherwise), melted and cooled slightly - not hardened.
Mix egg whites and sugar in a *clean* metal mixing bowl, and place over a pot of simmering water on your stovetop. Whisk occasionally until it hits 160 degrees.
Move egg mixture to your stand mixer and whip on high (using the whisk attachment) until stiff peaks form, and mxture is relatively cool. While waiting, cut up the butter into chunks.
When Meringue has reached the stiff peaks stage, switch to low speed and add the butter a chunk at a time. Add vanilla.
Once vanilla and butter is incorporated into the mix, turn speed back up to high and whip until you have a smooth buttercream. It will go through some weird stages before this point - soupy, maybe curdled. Don’t worry! It will come together!
Once frosting is ready, turn speed back down to low. Making sure that the melted chocolate is no longer hot, slowly add it to the mixing bowl, pouring down the side of the bowl. Once all of the chocolate is in the bowl, you can speed up the mixer a little until it is all incorporated, and smooth.
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This is the base for all of our delicious frostings… Light, yet rich and soo creamy!
5 egg whites
1 cup granulated (NOT powdered!) sugar
3 sticks unsalted butter
2 tbsp pure vanilla extract
Mix egg whites and sugar in a *clean* metal mixing bowl, and place over a pot of simmering water on your stovetop. Whisk occasionally until it hits 160 degrees.
Move egg mixture to your stand mixer and whip on high (using the whisk attachment) until stiff peaks form, and mxture is relatively cool. While waiting, cut up the butter into chunks.
When Meringue has reached the stiff peaks stage, switch to low speed and add the butter a chunk at a time. Add vanilla.
Once vanilla and butter is incorporated into the mix, turn speed back up to high and whip until you have a smooth buttercream. It will go through some weird stages before this point - soupy, maybe curdled. Don’t worry! It will come together!
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This was the first recipe I ever had published, back when I was in grade 5! I used to make this for bake sales in my front yard, as gifts, and whatever. It’s pretty addictive - especially the grape and pineapple flavors, IMO! This was first published in my class newsletter, and a few years later in a fundraising recipe book.
This was way before the internet, so it’s kinda weird to see some really close variations out there now. I remember that I got the base recipe from a friend’s mother, then tweaked it some how. Something wasn’t working right.. argh! So long ago! I’m reading the fundraiser recipe book.. kinda fun to walk down memory lane!
1/4 cup butter
1/4 cup light corn syrup
3/4 cup sugar
1 small package Jello, any flavor
10 cups popped popcorn
Melt butter and corn syrup together in a heavy pan. Add sugar and Jello, bring to a boil over medium-high heat. Let boil for 5 minutes, then pour over popcorn. Mix well. Spread popcorn out on a greased cookie sheet, and allow to cool.
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With all of the projects on our horizon, it just seemed right that we add a recipe section to the site.. and now, here you are reading it!
The selection will be pretty sparse in the beginning, but I plan to be diligent on posting recipes and entertaining ideas on a somewhat regular basis. I plan to start chronologically - my first recipe was published when I was in grade 5! - and work my way to now. The whole thing will be sprinkled with some “family favorite” recipes along the way.
Feel free to email us with any questions or recipe requests. 
Enjoy!
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