Recipe for the month of August.
Blueberry Dessert Ingredients:
2 cups flour
1 and 1/2 cups sugar
2/3 cup butter, softened
2 teaspoons baking powder
1 teaspoon salt
2 unbeaten egg yolks
2 egg whites
1 cup milk
1 cup drained blueberries (fresh, frozen or canned)
Directions:
Mix together flour and sugar. Cut butter in with fork till the size of small peas. Reserve 3/4 cup of entire mixture for crumb topping. Add baking powder, salt, egg yolks and milk to the rest of the mixture. Beat for three minutes on low speed. Beat two egg whites until stiff, fold in gently into batter. Spread in a greased and floured 9x12 baking dish. Arrange blueberries over batter. Sprinkle with reserved crumb mixture. Bake at 350 degrees F for 40 to 50 minutes. Serve warm or cold with whipped cream or vanilla ice cream.
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Recipe for the month of July.
Carrot Cake with Creamy Supreme Frosting Ingredients:
2 and 1/2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
2 cups sugar
1 cup extra virgin olive oil or softened butter
2 teaspoons vanilla
2 eggs
2 cups shredded carrots
8 1/4 ounce can crushed pineapple (well drained)
1/2 cup raisins
1/2 cup chopped walnuts
8 ounce package of cream cheese
2 and 1/2 cups powdered sugar
6 tablespoons butter, softened
2 teaspoons vanilla
1 cup coconut
1/2 cup chopped walnuts
Directions:
Heat oven to 350 degrees F. Grease and flour 13x9 inch baking dish. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, baking soda, salt and cinnamon; set aside. In large bowl, combine sugar, oil, 2 teaspoons vanilla and eggs; beat well. Stir in flour mixture; mix well. Stir in carrots, pineapple, raisins and 1/2 cup of chopped walnuts. Pour into prepared pan. Bake at 350 degrees F for 50 to 60 minutes or until cake springs back when touched lightly in center. Cool completely.
In medium bowl, combine cream cheese, powdered sugar, butter and 2 teaspoons vanilla; beat until smooth. Stir in coconut and 1/2 cup of chopped walnuts. Spread over cooled cake.
Note: Cake must be kept refrigerated once frosted.
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Recipe for the month of June.
Lemon Bars Ingredients:
6 tablespoons butter, softened
1/4 cup sugar
1 cup flour
2 eggs
3/4 cup sugar
2 tablespoons flour
3 tablespoons and 1 teaspoon lemon juice
1/4 teaspoon baking powder
Directions:
Grease an 8x8x2 inch baking dish. Beat butter for 30 seconds; add the 1/4 cup sugar and 1/4 teaspoon salt, beating till fluffy. Stir in the 1 cup flour. Pat dough onto bottom of baking dish. Bake in a 350 degree F oven for 15 minutes.
Meanwhile, beat eggs; add remaining 3/4 cup sugar, 2 tablespoons flour, lemon juice and baking powder. Beat three minutes or till slightly thickened. Pour over baked layer. Bake in a 350 degree F oven 25 to 30 minutes longer or till light golden brown around edges and center is set. Cool shift powdered sugar over top, if desired. Cut into squares. Makes about 16.
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Recipe for the month of May.
Chocolate Crinkles Ingredients:
1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup butter
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners' sugar
Directions:
In a medium bowl, mix together cocoa, white sugar, and butter. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
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Recipe for the month of April.
Double Chocolate Cookies Ingredients:
2 and 1/2 cups flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla
2 cups semi-sweet chocolate chips
Directions:
Mix flour, cocoa, baking soda and salt in a small bowl. Beat butter, sugar and brown sugar in large bowl with mixer until fluffy. Blend in eggs and vanilla. Add flour mixture, beating until blended. Stir in chocolate chips. Bake at 375 degrees F for 8 to 10 minutes. Drop by rounded teaspoons onto ungreased cookie sheet. Cool two minutes. Remove from cookie sheets; cool on wire racks. Makes about 5 dozen cookies.
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Recipe for the month of March.
Snickerdoodles Ingredients:
1 cup (2 sticks) butter, softened
1 and 1/2 cups sugar
2 eggs
2 and 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
Directions:
Mix butter, sugar and eggs together thoroughly. Sift together flour, cream of tartar, baking soda and salt and add to the mixture. Chill dough for half an hour. Roll into balls the size of small walnuts. Roll the balls of dough in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place balls of dough about two inches apart on an ungreased cookie sheet. Bake at 400 degrees F for 8 to 10 minutes or until lightly browned but still soft. The cookies puff up at first while baking then flatten out with crinkled tops when done. Makes about 5 dozen cookies.
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Recipe for the month of February.
Red Velvet Cake with Cream Cheese Frosting Ingredients for the cake:
oil for the pans
2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon sea salt
1/2 cup cocoa powder
1 1/2 cups butter (softened)
1 cup plain yogurt
2 large eggs, at room temperature
2 tablespoons red food coloring (optional)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Directions:
Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.
In a large bowl, beat butter for thirty seconds. Sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the yogurt, eggs, food coloring, vinegar, and vanilla.
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting.
Ingredients for the frosting:
1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract
Directions:
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.
Yield: enough to frost a 3 layer (9-inch) cake
Note: Cake must be kept refrigerated once frosted.
On the first of each month a recipe will be posted to share with the club, one pony will also be selected as the "sweetheart" of the month. Contests will be happening a minimum of once per month. Some will be simple, others will be more complex. Prizes of course will be handed out. 
I'll be weeding through the rest of my stables when I have the time 
