PAPER, PENCIL and RULERS

Yesterday was my daughters first day of school, kindergarten. She was so excited. She loves being with the other kids! A relief for me, knowing she is okay on her own. I was able to can 21 quarts of pears while she was away. Not too much time to miss her. Later in the afternoon when the dust settled, I missed her.



For the frosting on the cake I used light butter. Land o Lakes makes a light butter that comes in sticks. It works pretty well in baked goods. I have used it in a number of recipes and it has worked pretty well. Most of the time I like Real Butter but if I want something a little lighter I will use this instead. My sister in law turned me onto it when she used in her Baked Grits.

Peanut Butter Frosting

1 cup peanut butter
1 cup butter (light or regular)
2 teaspoons vanilla
1/4 cup milk
4 cups of powdered sugar/confectioners

Cream butter then add peanut butter. Cream together. Add about half of the confectioners sugar. Slowly add the milk. Pour in the remainder of the confectioners and the vanilla. If it is too runny add more confectioners. If the consistency needs to be more spreadable. Add more milk, one tablespoon at a time.

CLASSIC WHITE CAKE

2 1/4 cups cake flour (9oz)
1 cup 1 percent milk, room temperature
6 egg whites, room temperature
1 teaspoon almond extract
1 teaspoon vanilla
1 3/4 cups sugar (12 1/4 oz)
4 teaspoons baking powder
1 teaspoon salt
3/4 unsalted butter, softened but a little firm

Preheat oven to 350. Spray a jelly roll pan and lay parchemnt paper down. Spray again.

Combine cake flour, sugar and baking powder. Set aside.

Combine egg whites, extracts and milk in another bowl.

Blend butter into the dry mixture until it is absorbed and dough is in little pea size pieces. Add three quarters of wet liquid to the dough. Beat one minute. Scrape down sides and add remaining liquid. Beat thrity seconds more.

Pour into the prepared jelly roll pan and bake for approximately 20 minutes.