Red Velvet Cake w/ Mock Whipped Cream Icing

1/2 c. Crisco (yes use the REAL criso... it won't do right if you don't)
1 1/2 c. sugar
2 eggs
2 oz red food coloring
1 t. vanilla
2 T.cocoa
1 t. salt
1 c. buttermilk
2 1/2 c. cake flour (yes CAKE FLOUR not all purpose)
1 t. baking powder
1 t. vinegar
1 t. baking soda

Mix vinegar and soda in a small cup and let stand. Cream shortening and sugar, add eggs one and a time. Make a paste of cocoa and small amount of food coloring add to the creamed mixture, add remaining food coloring. Combine salt, baking powder and flour. Alternate adding buttermilk and flour mixture to the creamed mixture. Add vanilla and vinegar/soda mixture.
Pour into to 2 - 8" greased cake pans and bake in a preheated 350 degree oven for 30-45 min.
Allow to cool and and slice cake layers in half to end up with 4 thin layers. Frost all layers etc. with Mock Whipped Cream Frosting.

Mock Whipped Cream Frosting

2 c. milk
4 T. flour
2 c. sugar
2 c. Crisco
2 t. clear vanilla... you don't want to discolor your pure white frosting

Cook milk and flour until thick (note whisk at all times! this is very important or you'll get nasty lumps ), boil and cool stirring while it cools. Cream sugar and crisco until fluffy. Slowly add cooled milk/flour mixture beating all the while. Add vanilla. You'll end up with a wonderful fluffy and not overly sweet frosting.

Spring...

I'm ready for some springtime far... how about everyone else? :)

The BEST Potato Salad

2 pounds of new red potatoes ( personally I use the cheaper big ones and just cut them into huge chunks)
1 cup Hellman's mayonnaise
2 T. Hellman's Dijonnasie Creamy Mustard
2 T. chopped fresh dill (you can use dried dill with the same results)
2 T. white vinegar
1/2 t. salt
1/4 t. pepper (I use 1/2 but I like pepper)
1 c. chopped celery
1/2 c. chopped green onions

Boil potato's in salted water until tender. Drain well...note if you chunk up the potatoes before cooking you won't have to later on. DO NOT use white potatoes either! They fall apart and turn to mush where the red ones won't. Also don't peel them the color is wonderful and besides the skins are very thin.In a large bowl, combine mayo, dijonnasie, dill, vinegar, salt and pepper. Stir in warm potatoes, celery, and onions. Cover and chill for 2-3 hours to blend flavours.

The Best Potato Salad2 pounds of new red potatoes ( personally I use the cheaper big ones and just cut them into huge chunks)1 cup Hellman's mayonnaise2 T. Hellman's Dijonnasie Creamy Mustard2 T. chopped fresh dill (you can use dried dill with the same results)2 T. white vinegar1/2 t. salt1/4 t. pepper (I use 1/2 but I like pepper)1 c. chopped celery1/2 c. chopped green onionsBoil potato's in salted water until tender. Drain well...note if you chunk up the potatoes before cooking you won't have to later on. DO NOT use white potatoes either! They fall apart and turn to mush where the red ones won't. Also don't peel them the color is wonderful and besides the skins are very thin.In a large bowl, combine mayo, dijonnasie, dill, vinegar, salt and pepper. Stir in warm potatoes, celery, and onions. Cover and chill for 2-3 hours to blend flavours.

Lemonade

4 Large lemons
1 c. Sugar
1 quart water (also it said you can use sparkling water)

Juice the lemons. Mix juice,sugar, and water and stir until sugar is dissolved. Enjoy!

Carmel Popcorn

7 qts popped popcorn or as much as you want... you can stretch it as much as you like so have fun!

1 c. butter
2 c. brown sugar
1 t. salt
1/2 c. white corn syrup
1 t. vanilla
1/2 t. baking soda
1 c. peanuts - optional

In a heavy saucepan combine butter, sugar, salt, and syrup. Bring to a boil and boil for 5 minutes. Take off heat and add vanilla, soda, and peanuts. Mix well and over popped corn. Mix to cover.
You can also toast this in the oven and then put in baggies for later munching.

Chopped Apple Cake

4 c. chopped apples
2 c. sugar
2 t. vanilla

Mix and let stand.

2 eggs
1/2 c. oil
2 c. flour
2 t. baking soda
1 t. cinnamon
1 t. salt
1 c. chopped walnuts (or what ever nut you have)

Beat eggs slightly, beat in oil, add to apple mixture and stir well. Sift together flour, soda, cinnamon, and salt. Stir in alternately with apple mixture, add walnuts. Pour into a greased 9x13 pan. Bake at 350 about 1 hour or until cake tests done. Let cool and then frost with a lemon or butter frosting.

Also if you just want to make a thin powdered sugar glaze with lemon added to it, you can pour this over while the cake is still warm. Oh so good!