Best Creamy Caramel Frosting EVAH!

contributed by Laura Woloshun Thompson

1/2 cup butter

1 cup packed brown sugar

1/4 teaspoon salt

6 tablespoons milk

3 cups sifted confectioners’ sugar

            Directions

 Melt butter in a saucepan, stir in the brown sugar and the salt. Bring to a boil and boil for 2 minutes, stirring constantly. Remove from heat and add the milk, stirring all the while.

Return to heat and bring to a boil again. Remove from heat and allow to cool until lukewarm (approximately 20 to 25 minutes).

 Stir in the confectioners’ sugar and beat until smooth and cool enough to spread. You might need to add a few drops of milk if frosting gets too stiff.

Cream Cheese Frosting

contributed by Laura Thompson

I often halve this recipe as it makes A LOT, but this frosting refrigerates and freezes well, so you can always make the whole thing, and then just freeze or refrigerate what you don’t use immediately.

2 (8 ounce) packages cream cheese, softened

1/2 cup butter, softened

2 cups sifted confectioners’ sugar

1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.

 

Coconut Pecan Frosting

contributed by Sharon Brening

3 egg yolks

1 c. sugar

1 small can evaporated milk

cook over medium heat until thickened, then  add 1 c coconut and 1/2 c chopped pecans

Homemade Vanilla Extract

contributed by Melonie Reynolds, from Paula Deen

Ingredients
3 Madagascar Vanilla Beans (or Mexican Vanilla Beans)
3/4 cup Quality Vodka (I use Belvedere)
Glass jar w/ tight fitting lid (I use my empty EVOO containers *pretty/pours easier)

1.) Split leaving ends attached and scrape vanilla beans. Place scraped beans and seeds in glass jar.
2.) Warm vodka (I use a sauce pan)
3.) Pour Vodka over beans
4.) Cool completely
5.) Screw cap on tightly, and shake bottle vigorously.
6.) Place bottle in a cool, dark place. Shake bottle vigorously once a week for at least 2-3 months. Store for up to 1 year (the vanilla will darken as it ages).

Note:  When you start to get low, just add another vanilla bean and some more vodka to your batch.  I have been using this for recipe for 3 years. Its worth the effort to get started!  I have already made 3 spare bottles for Christmas gifts.

Maple Nut Bagel Spread

contributed by Laurel Turner

this is so easy and so good and so versatile…
Ingredients
1 carton (8 ounces) PHILADELPHIA 1/3 Less Fat Cream Cheese
3 tablespoons maple syrup
1/8 teaspoon ground cinnamon
1/4 cup finely chopped walnuts, toasted
Bagels, split
Directions
In a large bowl, beat the cream cheese, syrup and cinnamon until smooth; stir in walnuts. Chill until serving. Serve with bagels. Yield: 1-1/4 cups

Strawberries With Syrup

adapted from Martha Stewart by Lori Ann Spears
1 lb strawberries-if they are small (like AK grown strawberries) leave -em, if they are large slice /em
1 cup water
1 cup sugar
1/2 tsp vanilla
1/4 tsp almond extract
2 strips lemon zest (I just use a paring knife and slice about a 1/2″ by 1/4″ bit of peel)
1/2 tsp black peppercorns
Whipped cream

Place strawberries in heatproof bowl.  Combine water, sugar, vanilla, almond extract, lemon zest and peppercorns in a small saucepan over medium heat.  Bring to a simmer and cook for about 1 minute.  Pour over strawberries, through a strainer (or just remove zest pieces and pepper corns.  Cool, cover and place in fridge for about 1/2 hour.  (Make before dinner and cool during dinner).  Serve with syrup (it’s really yummy) and top with whipped cream.

Pumpkin Cream Cheese Frosting

contributed by Laurel Turner

skinnytaste.com

:
8 oz Philadelphia cream cheese or a 1/3 fat cream cheese
1/2 cup canned pumpkin
1 tsp vanilla extract
1 tsp cinnamon
1 tsp pumpkin pie spice
5 tbsp packed brown sugar
combine and spread on cooled cake

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