Cream of Tartar Recipes

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Black Walnut Cake
1/2 cup butter, softened
1/2 cup oil
2 cups sugar
5 eggs, separated
1 cup buttermilk
1 teaspoon baking soda
2 cups all purpose flour, sifted
1 teaspoon Spice Barn Black Walnut Flavor
1-1/2 cups chopped black walnuts
6-ounces frozen coconut, thawed
1/2 teaspoon Spice Barn Cream of Tartar
Cream Cheese Frosting
1 stick of butter, melted
8-ounce cream cheese, softened
1 box powdered sugar, sifted
1 teaspoon Spice Barn Vanilla Extract

Cream butter and oil. Add sugar and beat well. Add egg yolks and beat well. Mix buttermilk and soda. Stir until soda dissolves. Add flour to mixture alternating with buttermilk. Stir in vanilla, add walnuts and coconut and stir well. Beat egg whites with cream of tartar until stiff peaks form. Fold egg whites into batter. Pour batter into 3 greased, wax paper lined 9-inch round pans. Bake at 350 degrees for 30 minutes or until done. Cool in pans for 10 minutes and turn out.

Frosting: Melt butter, soften cream cheese. Add butter to cream cheese and mix. Add powdered sugar and vanilla. Mix well. Spread on layers and top of the cake. Garnish with black walnuts.

Shortbread Cookies
1 cup butter
1 cup sugar
1 cup confectioners sugar
2 eggs
1 cup oil
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon soda
1 teaspoon Spice Barn Cream of Tartar
4 1/4 cups flour, sifted

Cream butter, sugars, and eggs. Add oil and beat well. Combine salt, flour, cream of tartar, and soda; add slowly to creamed mixture. Add vanilla. Preheat oven to 350 degrees. Drop batter by teaspoons onto greased cookie sheet. Dip bottom of glass in sugar and press each cookie. Cook 8-10 minutes.