Vanilla Buttercream Frosting

Quick & easy frosting!

These cupcakes were made for my youngest daughter, Abby's,  bridal shower last summer. I wanted a cream color because I was going to make a 'cake' that looked like her wedding gown! (You  know. The cupcakes assembled on a tray in the shape of a dress?....)

She was going for a semi retro-theme and her wedding dress was a reproduction of my Mother's dress! My parents were married in 1958, and my Mother's dress was made by HER Mother, my Grandmother! It was off-white in color and made of either satin or taffeta with a dotted swiss silk organza overlay!

My parents on their wedding day, July 4, 1958. My father was in the Air Force and was on leave for
the holiday. They're standing on the steps of the courthouse. Unfortunately, this is the
only photo I have of their wedding day and my Mother's dress...

I still owned the dress and Abby was actually considering wearing it, but when we got it out it was falling apart! It fit her perfectly, but the fabric was rotten (it hadn't been 'stored' the way we do with wedding dresses now) and there were stains on the dress!

The dress in 2013...It's a perfect fit, but the fabric is rotten and stained!

A back view...

We considered sending it out to a company that did restorations, but they were out-of-state, which made us very nervous. We came to a decision... I would make the new dress! (YIKES) I was excited and scared at the same time! What if I couldn't do it? Or what if it didn't look right? This WAS her wedding, after all!... In any event, the dress not being totally done at the time of the shower, but all of us anticipating the final outcome, I made this shower 'cake' to slightly resemble the real thing.

This was my first time making anything like this... using a piping bag to frost the cupcakes, and also making
a 'shape' with the cupcakes. I used some of the leftover fabric from the wedding dress I was making
and added it to the yoke area, to mimic the piece on her dress... didn't turn out exactly how I envisioned it! 

Ingredients:

1 cup Crisco

1 Tbls extract (I used vanilla, but you can use other extracts, as well)

6 - 8 Tbls of half & half

Cream the previous three ingredients together. Once these are well blended, add:

1 - 16 oz bag Powdered Sugar

Pinch Salt

I made one recipe per each batch of 18-24 cupcakes.

The finished dress on the wedding day!!... In case you were wondering if I ever finished it!!

Sal & Abby at their 'Ice Cream Social' Wedding Reception....

Strawberry Jam DIY

Delicious Homemade Strawberry Jam!!!

Ingredients:

2 1/2 cups mashed strawberries (wash and remove greens)

4 cups sugar

I box Sure-Jell or Pectin

Instructions are the same as for the Apricot Jam, except no lemon juice is used in this recipe. This batch yields 5 - 8 oz jars.

Here's the link to the step-by-step instructions for the Apricot Jam found here on my blog: http://www.domesticdivaonadime.blogspot.com/2014/06/apricot-jam-diy.html

Apricot Jam DIY

Easy-to-make Homemade Apricot Jam

Ingredients:

This is the brand I use, but there are
many others available.

2 1/2 cups chopped apricots (discard pits, do not peel) This is about 1 3/4 lbs of  fruit
2 Tbsp fresh lemon juice
1 box Sure-Jell or Pectin (see photo, right)
5 1/2 cups sugar
*DON'T FORGET the canning jars, lids and rings. (I used 6 small jars for this recipe and there was a bit left over) Wash jars with hot, soapy water; rinse and dry. Also, if you own a funnel for filling your canning jars, (they do make such things, photo below) wash and dry it at the same time. I used jars that held 8 oz or a half pint.

A funnel for helping get the hot jam into the jars without a huge mess!
Totally worth the money!!

These are the lids & rings I purchased to go with jars I already had..

These are the new jars I purchased, because I had so much fruit this year!
These come with lids and rings...

STEP 1: Place fruit, lemon juice and pectin in large pot. (below)

Cut-up apricots, lemon juice and 1 box of Sure-Jell or Pectin.

Turn heat to high and bring to a boil. I used a high-temp rubber spatula while cooking so that I can clean down the sides easily. Also, start boiling water in a large pot as needed in step 4, just 3-4" deep to start, as the filled jars will raise the water level.

STEP 2: In the few minutes while waiting for the fruit to come to a boil, measure the sugar and set aside.

Measure the sugar and set aside.

Also, place the lids in a small saucepan and cover with boiling water. Set aside until ready to place on filled jars.

STEP 3: Once the fruit comes to a full rolling boil, add the sugar all at once.

Once the fruit comes to a boil, add sugar all at once.

Stir well to incorporate all the sugar, and bring to a full rolling boil once more. Boil for exactly one minute.

Boil for one minute!

Remove from heat.

STEP 4: Ladle quickly into the prepared jars to within 1/8" of the rim.

After ladling hot jam into prepared jars, wipe rims down with a clean, wet cloth.

A close-up of a filled jar with the rim wiped clean.

Place lids and rings on each jar.

Lids straight from the saucepan, placed atop the filled jars.

Add the rings next...

Make sure the rings are tightened before you place the jars
in the large pot of water that you started to boil in STEP 1.

STEP 5: Now it's time to 'process' your jam: If you own a canning pot with wire racks for your jars, place the closed jars onto the rack and lower it into the water. If not, use a large pot and place jars down into the water. The water should cover the jars by at least 1". ( photo below) If more water is needed, boiling water from the kettle may be used.

I just use a large pot to 'process' my jam. Cover with
at least 1" of water and gently boil for 10 minutes.

Bring to a gentle boil. Boil for 10 minutes. Remove from water and place on a towel on the counter.

All done! When cooled, check the tops to make sure they've sealed, as described below...

I usually start hearing my lids 'sealing' at this time. It sounds like a 'pop'. Allow the jars to cool completely. Once cool, check each seal by pushing on the center of each lid. There should be no noise or give. If lid pops back up, it didn't seal properly and refrigeration is necessary.

DIY Toothpaste

Save money & make it at home!!!!

Ingredients:

6 Tbsp baking soda
1 Tbsp vegetable-based glycerin
1 Tbsp hydrogen peroxide
6 drops peppermint
Stevia, to taste (optional)

Mix all ingredients thoroughly and place in an airtight container. 

Enjoy!