Sugar Cookie Icing

Ingredients

• 1 cup confectioners' sugar
• 4 teaspoons milk
• 2 teaspoons light corn syrup
• 1/4 teaspoon almond extract
• assorted food coloring

Directions

1. In a small bowl, stir together confectioners' sugar and milk until smooth [you may need to add additional milk to reach desired consistency]. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

Streusel Rhubarb Bread

Ingredients

• 1 1/2 cups packed brown sugar
• 1/2 cup vegetable oil
• 1 egg
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups chopped fresh or sliced frozen rhubarb
• 1/2 cup chopped walnuts or pecans

TOPPING:

• 1/2 cup sugar
• 1/4 teaspoon ground cinnamon
• 1 tablespoon cold butter

Directions

1. In a mixing bowl, combine brown sugar and oil. Add egg, mix well. Beat in buttermilk and vanilla. Combine the flour, baking soda and salt; stir into brown sugar mixture just until combined. Fold in the rhubarb and nuts. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans.
2. For topping, in a bowl, combine sugar, cinnamon and butter until crumbly; sprinkle over batter. Bake at 350 degrees F for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Cut with a serrated knife.  

Found at http://allrecipes.com/Recipe/Streusel-Rhubarb-Bread/Detail.aspx  

Grandma Cushman's Sugar Cookies

½ cup soft butter
1 tsp. vanilla
1 cup sugar
½ tsp. salt
2 eggs
¼ tsp. soda
2 tbsp. cream
2 ½ cups flour

Mix batter in order given and chill for 4-5 hours. Roll out, cut with cookie cutters, and bake for 6-8 minutes at 400 degrees.

Allow to cool and frost to your hearts content.

Carrot Cake

The BEST Carrot Cake EVER!!!!

Butter, for greasing the pan
3 cups unbleached all-purpose flour
3 cups sugar
1 tsp. salt
1 tbsp. baking soda
1 tbsp. ground cinnamon
1½ cups corn oil
4 large eggs, lightly beaten
1 tbsp. vanilla extract
1½ cups shelled walnuts
1½ shredded coconut
1⅓ cups pureed cooked carrots
¾ cup crushed, drained pineapple

Cream Cheese Frosting

8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
3 cups confectioners’ sugar
1 tsp. vanilla extract
Juice of ½ lemon

Preheat oven to 350°F. Grease two 9-inch spring-form pans.

Sift the dry ingredients into a bowl. Add the oil, eggs, and vanilla. Beat well. Fold in the walnuts, coconut, carrots, and pineapple.

Pour the batter into the prepared pans. Set on the center rack of the oven and bake until the edges have pulled away from the sides and a cake tester inserted in the center comes out clean, approximately 50 minutes. Cool on a cake rack for 3 hours. Fill and frost the cake with cream cheese frosting.

Cream Cheese Frosting

Cream together the cream cheese butter in a mixing bowl. Slowly sift in the confectioners’ sugar and continue beating until fully incorporated. The mixture should be free of lumps. Stir in vanilla and lemon juice.

Blue-Barb Crunch

4 cups rhubarb, cut into 1-inch pieces
1 cup all-purpose flour
2 cups blueberries
1 cup packed brown sugar
1 cup granulated sugar
½ cup rolled oats
½ cup all-purpose flour
½ cup butter, melted
1 tsp. cinnamon
½ cup chopped walnuts
1 tsp. lemon juice
½ cup water

Preheat oven to 375 degrees.

In a large bowl, combine rhubarb, blueberries, sugar, flour, cinnamon, lemon juice, and water. Mix well. Pour into a greased 9x12 baking dish. For topping; in a small bowl combine flour, brown sugar, oats, butter, and walnuts. Sprinkle topping over fruit. Bake for 45 minutes until rhubarb is tender.