Vegetables Fried Okra I am very fortunate to have a small country store not far from our home that stocks a mass array of cooking basics and seasonal fresh produce. Usually we grow our okra but if the weather hasn't cooperated, we tend to gravitate to this place. Most of the okra they sell is usually 2 to 3 inches in length, but never over 4 inches. Okra is one of the vegetables that you either love it or hate it! We happen to love it, especially fried this way and it freezes beautifully. After slicing the ok ra and soaking it in buttermilk, this recipe will go quickly. I prefer to fry in peanut oil, canola oil or a mixture; they tend to drain better and it have a higher flash point, which is one reason we also use them to fry turkeys during the holidays. Ingredients 1 lb. fresh okra 2 cups good buttermilk 1 cup self-rising flour 1 cup self-rising cornmeal 1¼tsp salt ¼ tsp ground red pepper or black pepper Cooking oil (Canola oil, peanut oil or a mixture) Instructions 1. Pour buttermilk into a medium bowl. Trim okra, cutting off tips and stem ends; cut into scant ¾- inch pieces. place into buttermilk, gently stir, cover and chill for about 45 minutes. 2. In the meantime, pour oil about 2 inches deep in a large pot, like a Dutch oven. Start heating to 375 degrees when okra comes from the fridge. 3. Combine flour, cornmeal, salt and pepper in a medium bowl. Remove okra from buttermilk with a slotted spoon or strainer; discard buttermilk. Place the okra, in small batches, in the flour mixture; shake off excess flour. Fry in small amounts for 4 minutes to a golden brown; drain on several layers of paper towels. Watch carefully when frying as it can quickly overcook. Tips • Gently shake okra after frying to remove excess oil before placing on paper towels. • Small batch frying prevents the temperature of the oil from dropping too low. • If freezing, cook okra until light brown, drain, then slightly cool and place in freezer on baking sheets until frozen. Quickly pour into bags and freeze. Reheat in frying pan with scant amount of oil until done. • For more heat, add another ¼ teaspoon red pepper. Did You Know? • Self-rising products produce a lighter coating because of the baking powder they contain. • Peanut oil in about 90% saturated fat. That is why it is mostly used in Asian cooking in small amounts. • Canola oil is low in saturated fat and also contains omega-3 fatty acids.

A variety of fabulous sauce recipes. Sauces Marinara Sauce Lemon Butter Sauce Cajun Remoulade Sauce Simple BBQ Sauce Stir Fry Sauce Hot Pepper Vinegar Sauce Easy BBQ Sauce & Marinade Best Cocktail Sauce Basic BBQ Sauce Tartar Sauce

Fish & Seafood A simple no nonsense approach to good food and daily living Oyster Stew If you are an oyster lover, this is for you! Not to be confused with a chowder, this stew contains fresh oysters that have been heated slightly in butter, seasoned, then topped off with cream. This stew is simmered, never boiled, to keep the oysters tender and flavorful. Ingredients • ¼ cup (½ stick) butter • ¾ tsp celery salt • 1/8 tsp tsp paprika • ¾ tsp sea salt • 1/8 tsp white pepper • 1 pint of shucked raw oysters (with liquid) • 1 quart (4 cups) half & half cream • Oyster crackers for serving • You will need a large double boiler with simmering water in the bottom.* Instructions 1 In a large skillet, melt the butter; add celery salt, paprika, salt and pepper. Add oysters with liquid; heat until edges on oysters start to curl; reduce heat and leave pan on the stove. 2. Pour the half & half cream into the top of the double boiler: cook over simmering water until cream is hot; add the oysters with the liquid and heat 15 minutes longer; should be very hot. 3. Ladle stew into bowls; put a dab of butter on the top of each one; serve with oyster crackers. *You can make a double boiler by putting a bowl on top of a large pot with simmering water. KEYWORDS oyster stew, oysters

The best Southern Banana Pudding. Southern Banana Pudding PRINTABLE RECIPE ▼ 6 to 8 SERVINGS This is my basic recipe for banana pudding. Like most cooks in the South, we each have our tried-and-true recipes. There are many others out there, but this is the one that works for me. It's best to eat the banana pudding within a few hours of making, because the bananas tend to brown. This is the version that I grew up with because the pudding is made from scratch and cooked. It has simple ingredients and takes a minimum amount of time. About the Ingredients • Milk: Only use whole milk. It does make a difference. • Eggs: I use large eggs for most of my cooking, even though they seem smaller than they used to be. • Vanilla wafers: Use a good quality; I've always used Nila vanilla wafers. I am partial to the size and the flavor. • Bananas: Yellow with a few dark spots have the best flavor. • Vanilla: Banana pudding and vanilla go hand in hand. Our recipe for homemade vanilla here . There is a big difference in the flavor of our vanilla pudding and the boxed kind that you find in the store. It tastes so much "cleaner" and fresher because it doesn't have all the preservatives in it. One of my favorite things about banana pudding is the meringue on top. My mom would always put it under the broiler until the "tips" of the meringue would turn brown then immediately take it out. This always left a lot of white and I never felt comfortable eating that. I found that by putting the pudding in a preheated oven, letting it start to turn brown, then quickly turning off the oven and then leaving it in just until the entire top was golden brown. This made it a lot more appetizing to me. Banana pudding is similar to English trifle, which is made from cake, fruit, and pudding (custard). I make my vanilla pudding from scratch, and it tastes so much better than a mix. By constantly whisking the pudding as it's cooking, the result will be so smooth and silky that it will enhance every bite. Favorite Things from the Kitchen Ingredients • 2 ¼ cups milk • 4 eggs, separated (whites will be used for the meringue topping) • 6 Tbsp sugar • 2 Tbsp cornstarch • 1 tsp salt • 2 Tbsp butter • 1 tsp of a good vanilla • 2 Tbsp sugar • Vanilla wafers (about 48) • 4 ripe bananas, sliced (scant ½-inch) Preheat oven to 350°F. You will need a 1½ quart casserole dish - round, square, or rectangular. Instructions 1. Combine the first 5 ingredients in a large saucepan; whisk until smooth*. 2. Cook over medium heat, stirring constantly with a whisk until thickened. Whisk in butter and vanilla; set aside. 3. Place alternate layers of vanilla wafers, bananas and custard in the casserole dish. (Make sure the custard gets into every nook and crannies.) 4. Beat egg whites (with the 2 tablespoons sugar) on high speed until foamy; gradually add sugar and beat until meringue forms stiff peaks. Spread over pudding, making sure to seal at sides of dish. 5. Place the banana pudding in oven; bake until it starts to brown; turn off oven. Leave in the oven and watch closely until the surface is light brown, like the picture shown. *I use my immersion blender for this. It makes it easy to get a smooth and creamy pudding. You can find it here . LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Southern Banana Pudding

Uptown Buttermilk Biscuits If you do a lot of baking, this recipe will remind you of croissants. This recipe was an experiment because I love biscuits with many layers and it worked. Even though it does take a little more time, the results are worth it! Uptown Biscuits PRINTABLE RECIPE ▼ Uptown biscuits? When I was growing up, going uptown for anything meant it was going to be for something special. Well, these biscuits are special. They are everything you want a biscuit to be-flaky, buttery and layered. It does take a little chill time for the best results, but it is so worth it! Uptown Biscuits Ingredients • 4½ cups all purpose flour; extra for dusting surface • 4 tsp baking powder • 1 tsp baking soda • 1 tsp salt • 1½ tsp sugar • 1 cup VERY COLD (not frozen) unsalted butter, cut into ½-inch cubes • 2 cups buttermilk Chill mixing bowl and flour for 30 minutes. Preheat oven to 425°F. Set out ungreased baking sheet; line with parchment paper (optional). Instructions 1. In a large, chilled mixing bowl thoroughly combine all the dry ingredients. 2. Toss in chilled butter cubes and cut in with a pastry blender until you have coarse crumbs; chill again 15 minutes. 3. Slowly pour in the COLD buttermilk while gently folding with a spatula, do a little at a time without overworking the dough. It should be wet and shaggy. 4. Fold it in the bowl 2 more times and turn out onto your well-floured surface surface. Knead gently 3 more times. 5. Pat or roll out the dough into a 1-inch thick square; with a sharp knife, cut the dough in half. Stack one on top of the other and roll again. Repeat this 4 more times. If you feel the dough is getting too warm, stick it in the freezer for a few minutes. 6. Pat out the dough again; cut out the biscuits using a 2-inch cutter (or whatever you have) without twisting. You can also cut into squares with a sharp knife. 7. Place ½-inch apart on baking sheet; put it in the freezer for about 10 minutes; then bake for about 20 minutes. Tops should be golden brown; brush with butter. Cover or wrap with foil to keep warm. Tips • Use a light touch when handling the dough, makes for a lighter, flakier biscuit. Secrets to a Great Butter Biscuit • I like to use butter because it will give the biscuits the highest rise! Just like with fine pastries, the water in the butter creates steam and that expands the layers of the biscuits. • Biscuits made with butter have more flavor than shortening, lard or oils. • Butter helps the biscuits brown more easily. About the ingredients . . . Flour -Use all-purpose flour, not self-rising. I like to use an organic flour or einkorn. Baking powder -Make sure it is fresh with a recent date. It helps the biscuits rise. Baking soda -Balances out the acidity in the mixture. Sea salt -The salt enhances the savory flavor of a butter biscuit. Sugar -Helps to balance the acidity in the biscuits. Butter -I like to use butter for the flavor. Buttermilk -Because it's cultured and is therefore acidic, the buttermilk has a tang to it. It acts as a binder and I like the moistness that it gives the biscuits. Options • Cheese Biscuits -Add grated cheddar cheese, garlic and herbs (optional) to the biscuit dough before starting the folding process. • Sweet Cinnamon Biscuits -Sprinkle cinnamon and sugar on top of the freshly baked biscuits right after brushing them with butter. Serve with soft butter that has been mixed with cinnamon and sugar. • Blueberry Biscuits -Sprinkle fresh or frozen blueberries on top of the middle layers during the last two stacking of the dough layers. Drizzle with a sugar glaze after baking if using right away.

Loaded Carrot Cake PRINTABLE RECIPE ▼ 8 to 12 SERVINGS Our carrot cake is the best I've ever tasted. The carrots, coconut, and pineapple keeps it wonderfully moist. This recipe will make a layer cake, 24 cupcakes, or a 9x13 cake. I used three 9-inch pans for the cake above. If you want a higher cake, use the 8- inch pans. FYI, I used one recipe for the frosting. I would suggest if you are making a cake for a group of people, mark each serving on the top of the cake with some type of decoration; I used rosettes here and topped them with candied pecans. About the ingredients: • Carrots: Fresh grated carrots are the key to this recipe. If my time is limited, I use the prepackaged peeled carrots and grate with my food processor. • Pineapple: If you can't find the small can of crushed, it takes about 3 to 4 slices of canned pineapple, crushed with a fork and drained to make ½ cup. • Coconut: Since it only takes ½ cup, I use the bagged kind that you find in your market. I also have a habit of freezing fresh grated coconut in ½ cup increments if I have it left from making a fresh coconut cake. Use what you have, as long as it's not old and dried out. • Nuts: I like to use pecans or walnuts for this. No need to toast beforehand. Why I like this recipe: • It is a very moist and luxurious cake. • This cake recipe serves a lot of people. • You can make a layer cake, bundt cake, cupcakes, or a 9 x 13-inch cake. I usually make my cake in three pans instead of two. It's just a personal choice, and I like the look of the three layers, especially when I do it "naked cake style". BTW, we used to call that a crumb coat. Ingredients • 1½ cups sugar • 1 cup vegetable oil (I use coconut oil) • 3 eggs • 2 cups all-purpose flour • 2 tsp cinnamon • ½ tsp nutmeg • 1 tsp baking soda • 1 tsp vanilla • ½ tsp salt • 3 cups grated carrots • 1 small can crushed pineapple (8 0z), drained (should be about ½ cup) • 1 cup chopped nuts, pecans or walnuts • ½ cup coconut Heat the oven to 350 degrees F. Spray the bottom of three 9-inch pans* with nonstick spray or use our Pan Release . Instructions 1. In a large bowl, beat sugar, oil, and eggs until blended, about 30 seconds. Add flour, cinnamon, nutmeg, baking soda, vanilla, and salt; beat for about 1 minute at medium speed. By hand, stir in carrots, pineapple, nuts, and coconut until combined. Pour into pans. 2. Bake for 40 to 45 minutes until a toothpick inserted in the center comes out clean. Cool completely, about an hour. Frost with our Cream Cheese Frosting. See the recipe below. *This recipe will also make a 13x9-inch cake or 20 to 24 cupcakes (use greased paper liners). Tip • I used pineapple in its own juice and unsweetened coconut. But if you want additional sweetness, use sweetened pineapple and coconut. Cream Cheese Frosting Ingredients • 8 oz cream cheese • ½ cup butter, softened (1 stick) • 4 cups powdered sugar (1 lb) • 1 Tbsp milk • 1 tsp vanilla • ½ cup toasted nuts, small chop (optional) Instructions 1 . In a mixing bowl, beat cream cheese, butter, milk and vanilla until smooth. On low speed, add the powdered sugar in thirds. Turn the mixer to high speed and beat until fluffy. 2. Spread frosting on the cake and sprinkle with nuts or cinnamon if desired. Store covered in the refrigerator. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Loaded Carrot Cake Favorite Things from the Kitchen Follow LAURA LEE ALICE COOKS on Instagram

The aroma of a pot roast is unmistakable, greeting you warmly after a long day . This recipe is versatile, allowing for a variety of root vegetables (see options below). I prefer to add salt and pepper at the end to avoid over-salting. I usually make my stock and sometimes add salt in the preparation. I have also used Better than Bouillon and I know it contains salt as well. Great for Sunday dinner, for company or just when you want to have a warm, comforting meal for your family. Once you get everything in the crockpot and turn it on, it basically takes care of itself. Searing the roast is an important part of cooking the roast. It seals in all those tenderizing juices and makes this roast fork tender. This recipe also makes the most flavorful gravy. The cut of meat is important. A chuck roast is the most tender cut of meat and can be simply pulled apart with a fork. A rump roast, a bottom round or eye of round roast can usually be sliced. My favorite crockpot is about 8 quarts. I like to have room to add additional liquid and vegetables. I have also added liners to my crockpots when cooking; makes for a much easier cleanup. About the Ingredients: • Flour: Plain flour is fine, just don't use stale or old flour. • Spices: ½ teaspoon each of granulated, ¾ teaspoon of freeze-dried. • Roast: I like using a lean chuck roast (will shrink but it's tender) or a bottom round roast. I've also used a rump roast or an eye of round roast. • Vegetable oil-: I prefer olive oil or an oil that has a high flash point. • Onions: Sweet onions are the best for this recipe but use what you have. • Garlic: Fresh is best, but in a pinch, you can use 1 teaspoon of granulated or freeze-dried. • Beef stock: I never use broth. Make your own or use something like Better than Bouillon; watch the additional salt when adding this though. • Tomato paste: I like it because it gives an additional level of flavor. • Vegetables: 1½-inch pieces work the best for this recipe. Russet potatoes stand up better for long cooking. • Sea salt and black pepper: Always taste and add seasonings right before serving. Slow Cooker Pot Roast Ingredients • ¼ cup flour plus ¼ cup for thickening • ½ tsp each oregano, paprika and thyme • 1 boneless beef chuck roast (2-3 pounds) • ¼ cup vegetable oil • 3 small (or 2 medium) onions, cut into wedges • 2-3 cloves garlic, smashed • 2 cups beef stock (or stock made from Better Than Bouillon ) • 1 can (8 oz) can tomato paste, optional • 3-4 carrots, cut into 1½ inch pieces or small carrots in a package • 3 potatoes, preferably Russet, cut into 1½ inch pieces* • Salt and pepper to be added at the end Grease a 6-quart crockpot or use a liner. Start to heat on high. Instructions 1. In a shallow pan, combine ¼ cup flour and spices. Dredge the roast, coating on all sides. 2. Heat oil (medium heat) in a large pan and thoroughly brown meat on all sides, making sure not to leave any pink showing. 3. Place onions and garlic in the crockpot and top with the browned roast. 4. Add ¼ cup water to the still warm browning pan; stir and scrape up the brown bits, then add the beef stock and the tomato paste whisking to make sure they're combined; then stir the mixture into the crock pot. Add additional water to slightly cover the roast. 5. Start the crockpot on high; when it starts boiling, either turn the crockpot to low if cooking longer, up to 10 hours; or leave on high, 4-5 hours if cooking for a shorter time. 6. Add the carrots and potatoes about 1 to 1½ hours before roast has finished cooking. 7. To thicken the mixture, mix ¼ cup flour with cup water (no lumps) and pour into the crockpot; stir. Cook for an additional 10 minutes. Taste for seasoning. *Potatoes are optional; sometimes I like to serve this roast with mashed potatoes or oven-roasted potatoes and carrots. You could also use cooked rice or noodles. Tips • Other vegetables to use are parsnips, butternut squash, baby carrots, and acorn squash. Green peas can be added in the last couple of minutes. • The tomato paste is optional, but I think it gives another layer of flavor. • I use stock instead of broth because it has a richer taste. Slow Cooker Pot Roast PRINTABLE RECIPE ▼ 3 to 4 SERVINGS I like to lay my roast on a bed of onions and garlic. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Slow Cooker Pot Roast

Complete instructions on how to make and store beef tallow. How to Make Beef Tallow Beef tallow requires only one ingredient-beef fat. This is the white part that you see on a steak or roast. Most butchers will give it away or only charge a nominal fee. The best fat is from grass-fed beef but it's hard to find. It usually takes about four hours of cooking on low for the beef fat to give up the tallow for straining. I usually strain it twice, once with a fine mesh metal strainer and then with an ultra-fine strainer or cheesecloth , You do not want ANY bits of beef fat left in your tallow. I usually strain my tallow into a jar, cover and refrigerate. But it can also be "canned" to keep it on a shelf. In this case, you would heat up your clean jars in the oven at about 225°F. You would then pour in your hot, strained tallow, leaving about an inch headspace. Clean the rim of the jars, then put on the lids and rings. The tallow will become opaque and will be a shade of white. If you canned your tallow, after opening a jar it will need to be refrigerated. How to Make Beef Tallow You will need a large cooking pot, preferably heavy duty. A pot with a thin bottom will not work. Ingredients • 2 to 4 lbs beef fat, trimmed of any red meat ( 2 lbs will make approximately 1 pint of tallow) Instructions 1. Place the fat in the pot; turn heat to medium-low. Allow the fat to simmer (not boil); lower the heat to low, stirring every 10 minutes in the beginning, often scraping the bottom of the pot. 2. After an hour, you can stir and scrape the bottom of the pot every 30 minutes, making sure there are no stuck bits that would burn. 3. Continue cooking the fat until the remaining pieces of fat are brown and some are crispy. There will be no more light colored or fatty pieces left. 4. Using a spider or slotted ladle, lift the pieces of fat and place them in a bowl (not plastic). Strain again over a bowl or large measuring cup using an ultra-fine mesh strainer, cheesecloth or a coffee filter set over a larger strainer. This step can be repeated if you're not satisfied. 5. Let the tallow set for a minutes before slowly pouring into a clean jar. Tallow can be stored safely in the refrigerator for 3 months. PRINT RATE Don’t love it Not great Good Great Love it Jump to Recipe Share Pin Share

Cucumber, Sour Cream and Dill Salad I love cucumbers! I grow them in my garden and every spring I get so excited when it's time to put the little se eds in the ground. When I was growing up, we only ate them fresh or made pickles. Now, they can be used to make appetizers, salad dressings and of course, salads. And boy have salads changed! This is one of my favorites because it involves dill and sour cream , and I find it very refreshing, especially in the summer. Ingredients • 4 medium cucumbers, thinly sliced* • 1 small onion, skin removed and thinly sliced • Sea salt • Black pepper • ¼ cup sour cream • 1 Tbsp vinegar (apple cider vinegar) • 1 Tbsp good olive oil • ¼ tsp dried mustard • 1 Tbsp fresh dill, chopped or 1 tsp dried I nstructions 1 . Place the cucumber and onion in a small bowl ; sprinkle with ½ teaspoon sea salt and toss; let sit in the bowl for 5 minutes. Transfer to a colander and let drain for 45 minutes. 2. In the meantime, in a large bowl, whisk together the sour cream, vinegar, oil and mustard. 3. Drain the cucumber mixture (do not rinse) and add to the sour cream mixture with the dill; stir, then add salt and pepper to taste. Chill until needed. *Pull a fork along the length of the cucumber before slicing; makes a striated design. KEYWORDS cucumber salad, dill cucumber salad

Sweet Onion Dressing I love using sweet onions (like Vidalias) in this recipe. I haven't tried growing them before but I might try this year. When I do grow onions, they usually don't make it past the spring onion phase because I use them in salads. This recipe makes about 2 cups. Ingredients • 1 cup of a li ght vegetable oil • 2/3 cup sugar • 1/3 cup fresh lemon juice • 1/3 cup ketchup • 1 small onion, chopped up • 1 Tbsp Worcestershire sauce Instructions 1. Place all ingredients in a small bowl; using immersion blender, emulsify until smooth OR using regular blender, place all inglredients in container; blend until smooth. 2. Pour into airtight container; chill before using. KEYWORDS sweet onion dressing, sweet onion Great with a chopped garden salad!

Our recipe for an easy Crustless Pumpin Pie. Crustless Pumpkin Pie PRINTABLE RECIPE ▼ 6 to 8 SERVINGS This is one of the easiest pies to make, regardless of the occasion, and it is absolutely delicious! Fresh spices are a must for this flavorful pie. And there is no need for a homemade pie crust! Plus, you can use canned pumpkin or your own pumpkin purée. This is not your traditional pumpkin pie, even though it tastes just like it but without the crust! • I like to bake my pie until there is a slight jiggle, then I do the knife test. • Make sure the pie doesn't burn. I've never had a problem but if you see it happening, lay a square of foil on top. • You could also do cookie cut-outs on top. • Wait until the pie cools before slicing. Serves 6 to 8 Ingredients • 1 can pumpkin (16 oz) • 1 can evaporated milk (13 oz) • 2 eggs • 2 Tbsp butter, room temperature • ¾ cup sugar • ½ cup baking mix (Bisquick or our recipe ) • 2½ tsp pumpkin pie spice (fresh is best) • 2 tsp of a good vanilla (our recipe) Heat oven to 350°F. Grease a pie plate using Pam or our Pan Release . Instructions 1. Place all ingredients in a blender in the order shown; blend on high for 45 seconds to 1 minute, scraping down sides twice. 2. Pour into the prepared plate; bake on middle rack in oven until thin knife inserted in the center comes out clean, usually about 50 minutes to an hour. Cool on a rack; slice when cool. Cover and refrigerate to store. Options • Place baked pastry cutouts (pie crust)sprinkled with brown sugar on top of pie after about 45 minutes of baking. Or add baked cutouts on top of pie after baking. Just needs a dollop of whipped cream! LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Crustless Pumpkin Pie

Buttercream Frosting Basic Buttercream Frosting PRINTABLE RECIPE ▼ Makes @ 3 CUPS This is the basic, tried and true frosting that I have used for many years. It has lots of options that I've listed below. About this recipe: • Before frosting in tubs came along for bakeries, this was the standard recipe, although most bakers used all shortening with butter flavoring. • You can use butter-flavored shortening. • I like to use all butter; it gives a richer flavor, but it must be refrigerated. Basic Buttercream Frosting Ingredients • ½ cup vegetable shortening • ½ cup butter (or 1 stick) • 1 tsp vanilla • 1 lb. confectioners' sugar, sifted • 2 Tbsp milk or cream (will definitely need to add more) Instructions 1. Thoroughly cream butter and shortening. Add vanilla. Gradually add sugar, one cup at a time, beating well after each addition. Scrape the sides and bottom of the bowl often. Icing will appear dry after adding all the sugar. Add milk and beat at medium speed until light and fluffy. You WILL need to add more milk, up to 2 tablespoons. I let it beat for a little bit each time after adding milk. To be honest, I usually turn the mixer to a higher speed because I like mine frosting really light and fluffy, unless I'm using it for decorating. 2. Keep icing covered with a damp cloth while using or refrigerate in an airtight container. Can be stored up to two weeks. Beat again before using. Makes about 3 cups, enough for our Yellow Butter Layer Cake . Options • Substitute all shortening, clear vanilla and 1 tsp butter flavoring for white icing. • Or you can just use the "butter shortening" with vanilla for regular icing. • Two sticks of butter can also be used; beat it until light in color and fluffy before adding sugar. • Use almond flavoring (I use Disaronno Amaretto liqueur) instead of vanilla. • Coffee liqueur (like Kahlua) makes a good flavoring for our Basic Chocolate Frosting. (recipe below) • Another alternative is liqueurs or extracts, like orange , lemon or cherry. • Add 1 or 2 drops (not too much) of peppermint oil. Tips • It is really important to sift the confectioner' sugar, makes for a better all-round frosting. • Some liqueur comes in mini bottles; may have better flavor and might be cheaper than the extracts. • If you want to make your own vanilla, check out our recipe here . LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Basic Buttercream Frosting Basic Chocolate Buttercream Frosting Prepare our Basic Buttercream, then add ¾ cup cocoa or 3-1 oz unsweetened chocolate squares (preferred), melted and cooled. If using the cocoa, you may need to add more milk, a little at a time, until it reaches the right consistency.