So it'll probably be double if not triple that here,if it's here at all,lol,which isn't bad.Sometimes you guys have things in the US that we don't here in Canada.Sucks but hey,you make do,lol.Sometimes if you don't have a name brand ingredient the generic form is just as good.That's what I do most of the time.
We buy alot of president's choice and a few "no name"brands which are just as good if not sometimes better than the name brands that cost sometimes three times as much,lol.Artificial sweetners are good too if you can get away with it in recipes.We have a few "no name"brands here that aren't bad.
Oh man those heavenly Onions sounds good!!! I have a dessert that is super easy to make and has quickly become a family favorite!
Snack and a half!
Ingredients: 2 tubs of cool whip Bag of oatmeal cookies Glass of milk Two crispy crunch bars
Dip each cookie in the glass of milk. Line the bottom of a glass lasagna tray with the cookies. Put a good layer of cool whip on top. Add another layer of milk dipped oatmeal cookies. Add another layer of cool whip. Smash up your crispy crunch bars and sprinkle them on the top of the cool whip. Freeze til your ready to eat. Takes approx. Ten minutes to make!!
Take some graham crackers and squirt a bunch of reddi-whip on them ( I use redi whip because it's real cream and cool whip is oil and full of other crap) Then take the crackers and lay in the top like a sandwich. Stick in the freezer.... Not only yummy but low-fat!
1 cup butter (2 sticks), softened to room temperature 2 1/2 cups sugar 6 eggs 3 cups self-rising flour (If you use plain flour, for each cup of plain flour, add 1/2 teaspoon salt and 1 1/2 teaspoons baking powder to covert to self-rising flour.) 8 oz. sour cream 2 teaspoons vanilla 3 tablespoons unsweetened cocoa powder (2) 1-oz. bottles red food coloring
Beat 1 cup butter at medium speed with electric mixer until creamy. Gradually add 2 1/2 cups sugar, continuing to beat until light and fluffy. Add 6 eggs, one at a time, beating just until blended after each addition. Stir together 3 cups self-rising flour and 3 tablespoons unsweetened cocoa powder. Add to butter mixture alternately with 8 oz. sour cream, beating at low speed just until blended. Stir in 2 teaspoons vanilla and (2) 1-oz. bottles red food coloring. Stir until well blended. Divide batter into 4 equal parts, and pour batter into (4) 9-inch cake pans that have been greased and floured. Use 2 racks to bake the 4 layers in a 350 oven for 20 minutes, or until a toothpick inserted in each comes out clean. Remove cake pans from oven and set aside and cool to room temperature before frosting. Now, make your Cream Cheese Frosting. Chill the Cream Cheese Frosting, and then assemble your cake. Remove each layer of cake from its pan, one by one, and place them on a nice cake stand. Spread Cream Cheese Frosting between the layers as you assemble your cake. Next, spread Cream Cheese Frosting around the sides of the cake, and finally on top. Swirl the frosting on the top and sides for a nice look. (I put 4 skewers, extending through the layers to make sure the cake would not shift before it had time to set up.) Place the cake in a refrigerator to firm up. This cake takes a lot of space, so you may have to dispense with the skewers or make only a 2-layer cake on a flat cake dish. Keep the cake refrigerated, because the frosting is not meant to sit at room temperature. If you cannot use all of this cake at one time, you may cut it into usable chunks and freeze them.
Cream cheese Frosting:
1 cup butter (2 sticks), at room temperature (2) 8-oz. blocks of cream cheese, at room temperature 2 pounds (32 oz.) confectioner's sugar 2 teaspoons vanilla extract
In a *large* bowl, use a fork to mash 1 cup butter and (2) 8-oz. blocks of cream cheese together. Then, use an electric mixer to beat thoroughly. Stir in 2 tablespoons of vanilla extract. Add 2 pounds of confectioner's sugar, a little at a time. Stir in each addition, and then beat it with a mixer. Continue until all of the 2 pounds of confectioner's sugar is incorporated into the frosting mixture. Beat the entire mixture, until it is very smooth. Cover with plastic wrap, and refrigerate for a couple of hours before spreading it on a cooled cake or on cupcakes. This is one of the most delicious and versatile frostings that you can find! I hope you enjoy it!