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Recipe Thu Dec 11 2008
With just two weeks left until Christmas and in the midst of the busiest party season of the year, I wanted to share some of my favorite holiday recipes. With all of the celebrations, I know I get tired of bringing the same dish every single time. So if you're looking to mix it up a bit, I wanted to share some recipes that are sure to be a hit with your family and friends.
As I began looking through my recipes, I realized there were about 10 too many for a single blog post. So, instead I'm going to give you my version of the Twelve Days of Christmas. Throughout the next two weeks I will post 12 new holiday recipes. Eat, share and eat some more - 'tis the season.
The first recipe I'm going to share is a holiday classic. Passed down from my Great Grandma, this recipe for Red Velvet Cake is pretty easy and guests love it.
Red Velvet Cake
- ½ C. shortening
- 1 ½ C. sugar
- 2 eggs
- 1 bottle of red food coloring
- 1 ½ T. cocoa
- 1 C. buttermilk
- 2 ½ C. flour
- 1 t. salt
- 1 t. soda
- 1 T. vinegar
Cream shortening, sugar and eggs; beat well. Make a paste of food coloring and cocoa, add to batter. Add salt, buttermilk and vanilla then slowly add flour. Mix soda and vinegar and add to the batter, mix well. Grease and lightly flour three eight or nine inch round cake pans. Bake @ 350 for 20-25 minutes.
- ¼ C. shortening
- ½ C. soft butter
- ¾ C. sugar
- 1 t. vanilla
Beat above ingredients until fluffy. Mix 3 ½ T. flour with ¾ C. milk, cook over low heat stirring constantly until thick. Cool, add by tablespoon to sugar mixture. Beat after each addition until creamy and as light as whipped cream.
Frost the cake between each layer and on the top, leaving the sides unfrosted. Top with fresh raspberries and enjoy.