"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Speedy Caramel Frosting Recipe

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This recipe for Speedy Caramel Frosting, by , is from The Rolph Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Aunt Shari Rolph


Uncle Ed’s favorite!!
He likes it on an Applesauce Spice Cake!
Also try with Grandma Rolph’s Banana Cake!

1/2 c. butter
1 c. firmly packed brown sugar
1/4 tsp. salt
1/4 c. milk
2 1/2 c. sifted confectioner’s sugar
1/2 tsp. vanilla

Melt butter in pan. Blend in brown sugar and salt. Cook over low heat 2 minutes stirring constantly. Add milk, continue stirring until it comes to a boil.
Remove from heat.
Blend in confectioner’s sugar gradually. Add vanilla and mix well. Thin with small amount of cream if necessary.
Frosts 8” or 9” layer cake.

(Originally from Helen Grant from Hermina Lindy
Cookbook, Milton Presbyterian Church-1957)




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