2018 fair-print

Page 230 2018 Logan County Fair Lincoln Daily News July 29 - August 5, 2018 Red Velvet Cake (David Carter) 1 oz red food coloring 1oz water (or 2oz coloring) 3 TBSP. Cocoa ½ cup+ 2 tsp shortening 1 ½ cups sugar 2 eggs Grease three 8” or two 9” pans. Line pans with parchment paper. Make a paste of food coloring, water and cocoa. Cream together shortening and sugar, beat in eggs. Add food coloring paste. Add 1 cup buttermilk. Add flour, salt and vanilla. Beat with mixer until well mixed. Add vinegar and baking soda and mix in by hand. Immediately pour into prepared pans. Bake at 350º for 25 minutes. Icing 4 TBSP flour 1 cup milk ½ cup shortening Cook flour and milk to a thick paste, stirring constantly. Put through a sieve while hot. Let set until completely cool. Beat together shortening and butter for 2 minutes. Add sugar, beat 2 minutes. Add sugar, beat 2 more minutes. Add milk paste, vanilla and powdered sugar, and mix well. 1 cup buttermilk 2 ½ cups cake flour ¾ tsp salt 1 tsp vanilla 1 TBSP Vinegar 1 tsp baking soda ½ cup butter 1 cup sugar 2 tsp vanilla 6 TBSP powdered sugar White Butter Cake (Carlene Carter) ½ cup butter ¼ cup shortening 1 ½ cups sugar 1 ½ teaspoon vanilla Grease and flour two 9 inch pans. Cream together butter and shortening. Beat in sugar and va- nilla until fluffy. In a medium bowl, sift together flour, salt and baking powder. Add to creamed mixture alternately with milk. In another bowl, beat egg whites until stiff peaks form. Gently fold egg whites into batter. Pour into prepared pans. Bake at 350º for 25-30 minutes. Buttercream Frosting 1 cup butter, softened ⅓ cup shortening Blend ingredients together. Beat until fluffy. 2 ¼ cups sifted cake flour 2 ½ teaspoons salt 1 cup milk 5 eggs whites 2 tsp. Vanilla extract 5 cups powdered sugar 1-2 Tbsp. Milk