Mary Starr - Red Velvet Cake Recipe

Mix and Set aside:
3 tablespoons cocoa mix
2 ounces red food coloring

Cream:
1/2 cup vegetable shortening
1 1/2 cup sugar

Add coloring paste & 2 Eggs - Beat Well.

Add:
1 cup buttermilk
2 1/2 cups White Lily Plain All-Purpose flour (sifted three times)
1 Teaspoon salt
1 Teaspoon vanilla

Mix Well:
Stir by spoon: 1 tablespoons vinegar
when well blended, add: 1 teaspoon soda
Mix well. Bake in well greased and floured 8 inch layer cake pans (3)
Bake 30 to 35 minutes at 350.

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Icing:
Cream;
1 stick butter
1/2 cup vegetable shortening
1 cup confectioner's sugar
3 tablespoons White Lily Plain All-Purpose flour (1 at a time)

Add:
2/3 cup milk (room temperature)
1 teaspoon desired flavoring
Beat well with Mixer

For Valentine cake bake 1 square and 1 round layer. Cut round layer in half to form heart.

Mary Starr - One Minute Chocolate Frosting Recipe

Combine in Saucepan:
2 Cups sugar
1/2 Cup Milk
1/2 cup Cocoa
1 Stick Margarine

Place on cold range unit. Turn to medium heat. Bring to boil.
Boil hard one minute. Remove from heat and add 1 teaspoon vanilla.
Cool (set pan in cold water). Beat to spreading consistency.

Mary Starr - German Chocolate Pound Cake

2 Cups Sugar
4 Eggs
3 Cups sifted White Lily Plain All-Purpose Flour
1 Package German's sweet Chocolate
2 Teaspoons butter flavor
1/2 teaspoon soda
1 Cup shortening
2 Teaspoons Vanilla
1 Cup buttermilk
1 Teaspoon salt

Cream Sugar and shortening. Add eggs, flavors and buttermilk.
Sift together; flour, soda and salt and add. Mix well.
Add German Chocolate that has been softened in warm oven or in double boiler.
Blend together well. Cook in 9 inch stem pan, that has been well greased and dusted with flour, about 1 1/2 hours at 300 degrees.
Test with a toothpick.
If done, toothpick will come out clean when inserted in the cakes center.
Place cake under a tight fitting cake cover, while still hot, and leave covered until cold.

Mary Starr - Smoked Barbecued Leg Of Lamb Recipe

(For Enclosed Grill)

6 to 9 lb. leg of lamb
1 onion, minced
Grated rind 2 lemons
3 in. sprig of fresh mint or 2 tablespoons mint jelly
1 tablespoon prepared herbs for salad or 3 teaspoons combined minced herbs (thyme, tarragon, rosemary, marjoram)
3 tablespoons brown sugar
1 teaspoon freshly ground black pepper
1 clove garlic, minced
2 tablespoons olive oil
1/2 cup lemon juice

Prepare lamb for roasting as usual. Form a pan of double thick heavy duty foil to fit lamb, turning up edges of foil 1 inch all around and mitering corners so it's firm. (A low aluminum pan may be used)

Prepare a barbecue sauce as follows:
Saute the garlic and onion 2 minutes in the olive oil
Add other ingredients and simmer for 3 minutes

Let cool and sit for several hours or use immediately depending on the time you have. (If you let it sit for a while, reheat before using)
Brush the lamb on all sides with the sauce and let stand at room temperature for an hour or more, brushing twice more before putting on to cook.
Have fire ready in grill with charcoal white hot. Transfer lamb to rack over the fire, close to cover, adjust vents to 1/2 open and cook for 2 1/2 to 3 hours.
If you use meat thermometer inserted in the thickest part of the meat, not touching the bone, it should register 175 degrees when done.
Baste several times during cooking.
For added flavor add damp hickory bark or green twigs of wild cherry to charcoal about 1 hour before roasting is finished.
When meat is done, transfer to warm carving board and slice.
Add any leftover sauce to drippings in pan and serve with lamb.

Mary Starr - Batchelor Button Cookies

Cream together until light:
3/4 cup shortening
1 egg
1 cup firmly packed brown sugar

Sift together and add (mixing with spoon):
2 cups sifted White Lily Plain All-Purpose flour
1 teaspoon soda
3/4 teaspoon salt

Add 1 teaspoon vanilla and 1/2 cup chopped nuts. Drop by spoonfuls onto greased baking sheet. Bake about 10 minutes at 375. 1/2 cup of any of the following may be substituted for the chopped nuts; coconut, candied or maraschino cherries, chocolate chips, raisins.

Mary Starr - Chocolate Angel Food Cake Recipe

3/4 cup sifted white Lily Plain All-Purpose flour
4 tablespoons cocoa
1 1/4 cups egg whites
1/4 teaspoon salt
1 teaspoon cream of tarter
1 1/4 cups sifted sugar
1 teaspoon vanilla

Sift flour, coca, and sugar together six times. Beat egg whites until foamy throughout.
Add salt and cream of tarter and continue beating until eggs are stuff enough to hold a peak but not dry. Fold in vanilla, sift two to three tablespoons dry ingredients at a time over egg whites. Fold in lightly until all is used. Pour batter into ungreased tube pan and cut through batter with spatula to remove air bubbles.
Bake in 350 degree oven 50 to 70 minutes. Invert Pan and let cake hang until cool.

*You may add whipped cream and fresh cut strawberries like shown below!

Mary Starr - Whipped Cream Topping Recipe

Combine in Saucepan:
Grated rind and juice of one orange
2 egg yolks
1/2 cup sugar

Cook over low heat until thick, stirring while cooking. Set aside to cool. Whip 1/2 pint heavy cream. Blend whipped cream with orange mixture.



Suggested for: Pumpkin pie or other desserts.

"Can be stored for up to 4 days until use" - Mary Starr