"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Caramel Icing, by Barbara Croft, is from The Hansen Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 c. butter 1/2 c. brown sugar 1/3 c. milk about 2 1/4 c. powdered sugar 1 tsp. vanilla
Melt butter on low heat. Add brown sugar to butter and boil for 2 minutes, stirring. Add milk to butter mixture and bring to a boil again. Cool to lukewarm then combine with mixer until right consistency then add vanilla last.
This is a good frosting for Betty's banana nut cake.
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