"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
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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