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MUZZLE LOADER CLUBS


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COMFORT FOOD RECIPES FOR WINTER


Ahhhh, finally refresing Spring is here.
So, we're going to bring you some of Grandma's wonderful Spring recipes for Breakfast, Lunch, Dinner, and Desserts. Enjoy.


recipe Recipe: Easter Lamb Cake
Taste of Home

Lamb cake might be the most impressive Easter dessert centerpiece! We’ll walk through every step of making this lovely cake so it’s achievable for bakers of all skill levels.

Making a lamb cake from scratch can feel like a tricky feat, but don’t fret! We’ve simplified the process into a no-fail recipe so you can present an adorable little lamb cake every Easter. Our foolproof method uses an easy-to-make cake batter that bakes in a lamb cake mold. A simple cream cheese frosting is spread over the lamb, and it’s finished off with a coating of shredded coconut and candy as the eyes, ears and nose.
Recipe by Debra Waggoner ~ Grand Island, Nebraska
    Ingredients:
  • 3 large egg whites
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup 2% milk
  • 1/4 teaspoon cream of tartar

  • Frosting:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 3-3/4 to 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • Assorted decorations: Sweetened shredded coconut, sprinkles and jelly beans

  • Preparation Instructions:
  • lace egg whites in a small bowl; let stand at room temperature 30 minutes.
  • Meanwhile, preheat oven to 375°. Thoroughly grease and flour inside of a 3D lamb cake pan.
  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, sift flour, baking powder and salt together twice; add to creamed mixture alternately with milk, beating well after each addition.
  • Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites.
  • Gently transfer to bottom half of mold (the bottom half is the face of the lamb). Place top mold (back of lamb) on top, interlocking seams (make sure half with vent hole is on top to permit steam to escape). Place on a baking sheet.
  • Bake until a toothpick inserted in vent hole comes out clean, 45-50 minutes. Let cool 15 minutes before removing to wire rack to cool completely.
  • For frosting, in a large bowl, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar and vanilla. Frost cake. Attach sprinkles for eyes and nose; sprinkle body with coconut. If desired, decorate with additional coconut and jelly beans.

  • Servings: 16
COOK BOOKS WORTH HAVING:
Vintage Recipes of the American Colonies: Cooking in America During the 18th Century
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HOLIDAY TRADITIONS


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The MountainGnome Outdoors has put together Holiday Traditions that have been brought to America by our ancestors in England, Germany, France, Italy, Ireland, Poland, Russia, China, and so many other Countries throughout the world, who sought freedom and prosperity!

You will find cultural variations on Christmas, New Year's, Thanksgiving, and other holidays, relating to traditions, stories, foods, events, games for the kiddies, and more. You will also find the origins to these various traditions.

*** Please feel free to email us information on your special traditions. We will be happy to add them to our site. ***
We hope you enjoy exploring the Holiday Traditions site.
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