4 to 5 cups sliced apples, peeled and cored
1/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Mix together and put in a 7-inch by 11-inch pan. Cover with topping.
Topping:
3/4 cup brown sugar, packed
1/2 cup butter (1 stick)
1/2 cup flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon cinnamon
3/4 cup old fashioned oatmeal
Mix all ingredients (except oatmeal) until crumbly (like coarse cornmeal). Stir in oatmeal. Bake at 350 degrees F. for 1 hour, or at 375 degrees F. for 45 minutes.
Monday, September 23, 2013
Saturday, September 21, 2013
Easy Chocolate Frosting
1/2 cup semi-sweet chocolate chips
1/4 cup whipping cream (evaporated milk works, too)
1/2 cup butter (1 stick)
1 and 1/2 cups powdered (confectioners) sugar (NOT sifted)
Combine the chips, cream and butter in a saucepan. Melt them together over very low heat, stirring constantly. When everything is melted, turn off the heat and move the pan to a cold burner. Stir everything smooth with a wooden spoon or a heat-resistant spatula. (Alternatively, you can melt the chocolate chips with the cream and the butter in a microwave-safe bowl for 1 minute on HIGH. Stir to see if everything's melted and if it's not, heat it in 30-second increments until it is.)
Measure the powdered sugar, packing it down in the cup when you do so. Place it in a bowl large enough to also hold the chocolate mixture.
Give the chocolate mixture in the saucepan a final stir and then pour it over the powdered sugar. Do this fast and all at once. Start stirring immediately and mix until the frosting is smooth. This frosting will look "runny," but don't worry. It'll harden up when the butter solidifies. If it hardens too much, just heat it very gently over low heat on the stove top, or if you made it in the microwave, heat it again on HIGH for 20 seconds or so.
Yield: This frosting should frost 2 to 3 dozen cookies, or a small cake.
1/4 cup whipping cream (evaporated milk works, too)
1/2 cup butter (1 stick)
1 and 1/2 cups powdered (confectioners) sugar (NOT sifted)
Combine the chips, cream and butter in a saucepan. Melt them together over very low heat, stirring constantly. When everything is melted, turn off the heat and move the pan to a cold burner. Stir everything smooth with a wooden spoon or a heat-resistant spatula. (Alternatively, you can melt the chocolate chips with the cream and the butter in a microwave-safe bowl for 1 minute on HIGH. Stir to see if everything's melted and if it's not, heat it in 30-second increments until it is.)
Measure the powdered sugar, packing it down in the cup when you do so. Place it in a bowl large enough to also hold the chocolate mixture.
Give the chocolate mixture in the saucepan a final stir and then pour it over the powdered sugar. Do this fast and all at once. Start stirring immediately and mix until the frosting is smooth. This frosting will look "runny," but don't worry. It'll harden up when the butter solidifies. If it hardens too much, just heat it very gently over low heat on the stove top, or if you made it in the microwave, heat it again on HIGH for 20 seconds or so.
Yield: This frosting should frost 2 to 3 dozen cookies, or a small cake.
Raspberry Bar Cookies
Preheat the oven to 350 degrees F., rack in the middleposition.
1 cup cold butter (2 sticks)
2 cups flour (don't sift--pack it down in the cup when you measure it)
1/2 cup powdered sugar (not sifted)
____________________________
4 beaten eggs (just whip them up in a glass with a fork)
2 cups granulated sugaar
1/2 cup seedless raspberry jam
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup flour (don't sift--pack it down when you measure it)
____________________________
1/4 cup seedless raspberry jam
1/2 cup butter (1 stick)
1 cup granulated sugar
1/3 cup cream
1/2 cup semisweet chocolate chips
1 teaspoon vanilla extract
Spray a 9-inch by 13-inch cake pan with PAM.
The Shortbread Crust: Cut each stick of butter into eight pieces. Process them with the flour and the powdered sugar in the food processor, using an on and off motion, with the steel blade until the mixture looks like coarse cornmeal. Spread it out in the bottom of the cake pan. Pat the crumbly mixture down with your freshly washed hands.
Bake the crust at 350 degrees F. for 15 minutes, or until golden around the edges. Remove the pan from the oven, set it on a wire rack or a cold stove top burner, BUT DON'T SHUT OFF THE OVEN.
While the crust is baking, make the filling so it's ready to pour on top of the crust when it comes out of the oven.
The Raspberry Filling:
With an electric hand mixer, mix the eggs with the sugar until they're nice and fluffy.
Melt the 1/2 cup seedless raspberry jam in a microwave-safe cup on HIGH in the microwave for 30 seconds. Stir the jam for another 30 seconds to cool it and then beat it into the egg and sugar mixture.
Add the salt and baking powder. Mix them in thoroughly.
Mix in the flour and beat until everything is combined. This filling will be runny.
When the crust comes out of the oven, pour the filling over the top. Stick the pan back into the oven and bake it at 350 degrees F. for another 30 minutes. Take the pan out of the oven and set it on a cold burner. Let it cool for 10 minutes. Then make the Raspberry Glaze.
The Raspberry Glaze:
Measure out 1/4 cup of seedless raspberry jam and heat it in the microwave for 30 seconds. Stir it until it's smooth. Using a pastry brush, brush the melted jam over the top of the bar cookies. This very thin layer of jam will be the glaze.
Place the pan in the refrigerator so that the jam will cool and solidify--about 30 minutes.
The Chocolate Frosting:
Make the frosting by placing the butter, sugar, and cream into a medium-size saucepan. Bring the mixture to a boil at MEDIUM-HIGH heat, stirring constantly. Then lower the heat to MEDIUM and cook for exactly 2 minutes.
Add the 1/2 cup of chocolate chips, stir them in until melted, and then remove the saucepan from the heat and slide it onto a cold burner.
Stir in the vanilla extract. (Be careful--it may sputter.)
Pour the frosting over the cookie bars, grab the cake pan, and tip it so that the frosting covers the whole top.
Stick the pan back into the refrigerator for at least an hour before you attempt to cut and serve the cookie bars.
To serve, cut the cookie bars into brownie-sized pieces and place them on a pretty platter.
1 cup cold butter (2 sticks)
2 cups flour (don't sift--pack it down in the cup when you measure it)
1/2 cup powdered sugar (not sifted)
____________________________
4 beaten eggs (just whip them up in a glass with a fork)
2 cups granulated sugaar
1/2 cup seedless raspberry jam
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup flour (don't sift--pack it down when you measure it)
____________________________
1/4 cup seedless raspberry jam
1/2 cup butter (1 stick)
1 cup granulated sugar
1/3 cup cream
1/2 cup semisweet chocolate chips
1 teaspoon vanilla extract
Spray a 9-inch by 13-inch cake pan with PAM.
The Shortbread Crust: Cut each stick of butter into eight pieces. Process them with the flour and the powdered sugar in the food processor, using an on and off motion, with the steel blade until the mixture looks like coarse cornmeal. Spread it out in the bottom of the cake pan. Pat the crumbly mixture down with your freshly washed hands.
Bake the crust at 350 degrees F. for 15 minutes, or until golden around the edges. Remove the pan from the oven, set it on a wire rack or a cold stove top burner, BUT DON'T SHUT OFF THE OVEN.
While the crust is baking, make the filling so it's ready to pour on top of the crust when it comes out of the oven.
The Raspberry Filling:
With an electric hand mixer, mix the eggs with the sugar until they're nice and fluffy.
Melt the 1/2 cup seedless raspberry jam in a microwave-safe cup on HIGH in the microwave for 30 seconds. Stir the jam for another 30 seconds to cool it and then beat it into the egg and sugar mixture.
Add the salt and baking powder. Mix them in thoroughly.
Mix in the flour and beat until everything is combined. This filling will be runny.
When the crust comes out of the oven, pour the filling over the top. Stick the pan back into the oven and bake it at 350 degrees F. for another 30 minutes. Take the pan out of the oven and set it on a cold burner. Let it cool for 10 minutes. Then make the Raspberry Glaze.
The Raspberry Glaze:
Measure out 1/4 cup of seedless raspberry jam and heat it in the microwave for 30 seconds. Stir it until it's smooth. Using a pastry brush, brush the melted jam over the top of the bar cookies. This very thin layer of jam will be the glaze.
Place the pan in the refrigerator so that the jam will cool and solidify--about 30 minutes.
The Chocolate Frosting:
Make the frosting by placing the butter, sugar, and cream into a medium-size saucepan. Bring the mixture to a boil at MEDIUM-HIGH heat, stirring constantly. Then lower the heat to MEDIUM and cook for exactly 2 minutes.
Add the 1/2 cup of chocolate chips, stir them in until melted, and then remove the saucepan from the heat and slide it onto a cold burner.
Stir in the vanilla extract. (Be careful--it may sputter.)
Pour the frosting over the cookie bars, grab the cake pan, and tip it so that the frosting covers the whole top.
Stick the pan back into the refrigerator for at least an hour before you attempt to cut and serve the cookie bars.
To serve, cut the cookie bars into brownie-sized pieces and place them on a pretty platter.
Wednesday, September 18, 2013
Raspberry Brownies
For the Brownies
Make a double batch of your own favorite brownie recipe in a 9-inch by 13-inch cake pan OR use the shortcut below:
1 family size box of brownie mix (enough to make a 9-inch by 13-inch pan of brownies) and the rest of the ingredients listed on the box of brownie mix you bought
For the Glaze
1/2 cup seedless raspberry jam
For the Frosting
1/2 cup (1 stick) butter
1cup granulated sugar
1/3 cup cream (evaporated milk works)
1/2 cup semi-sweet chocolate chips
1 teaspoon vanilla extract
Preheat oven to whatever it says on the box of brownie mix you bought.
Spray the bottom of a 9-inch by 13-inch cake pan with PAM or another non-stick cooking spray. Alternatively, you can line the pan with aluminum foil and spray that.
Mix the brownies according to the package directions.
Bake the brownies 2 minutes longer than it says on the package directions.
After the brownies have baked, let them cool on a cold stovetop burner or on a wire rack for 10 minutes.
After the brownies have cooled for 10 minutes, put the jam in a microwave-safe bowl and heat it on HIGH for 30 to 45 seconds or until it liquifies.
Pour the jam over the top of the brownies and quickly spread it out with a rubber spatula.
Refrigerate the brownies and jam glaze for at least 30 minutes. An hour is even better. Overnight is fine, too.
Take the pan out of the refrigerator and place it on the counter close to the stovetop.
Make the frosting by placing the butter, sugar, and cream into a medium-size saucepan. Bring the mixture to a boil at MEDIUM HIGH heat, stirring constantly. Then lower the heat to MEDIUM and cook for 2 minutes.
Add the half-cup chocolate chips, stir them in until melted, and then remove the saucepan from the heat and slide it onto a cold burner.
Stir in the vanilla extract. (Be careful--it may sputter.)
Pour the frosting over the glaze, grab the cake pan, and tip it so that the frosting covers the whole top.
Stick the pan back into the refrigerator for at least 30 minutes before you attempt to cut and serve them.
Make a double batch of your own favorite brownie recipe in a 9-inch by 13-inch cake pan OR use the shortcut below:
1 family size box of brownie mix (enough to make a 9-inch by 13-inch pan of brownies) and the rest of the ingredients listed on the box of brownie mix you bought
For the Glaze
1/2 cup seedless raspberry jam
For the Frosting
1/2 cup (1 stick) butter
1cup granulated sugar
1/3 cup cream (evaporated milk works)
1/2 cup semi-sweet chocolate chips
1 teaspoon vanilla extract
Preheat oven to whatever it says on the box of brownie mix you bought.
Spray the bottom of a 9-inch by 13-inch cake pan with PAM or another non-stick cooking spray. Alternatively, you can line the pan with aluminum foil and spray that.
Mix the brownies according to the package directions.
Bake the brownies 2 minutes longer than it says on the package directions.
After the brownies have baked, let them cool on a cold stovetop burner or on a wire rack for 10 minutes.
After the brownies have cooled for 10 minutes, put the jam in a microwave-safe bowl and heat it on HIGH for 30 to 45 seconds or until it liquifies.
Pour the jam over the top of the brownies and quickly spread it out with a rubber spatula.
Refrigerate the brownies and jam glaze for at least 30 minutes. An hour is even better. Overnight is fine, too.
Take the pan out of the refrigerator and place it on the counter close to the stovetop.
Make the frosting by placing the butter, sugar, and cream into a medium-size saucepan. Bring the mixture to a boil at MEDIUM HIGH heat, stirring constantly. Then lower the heat to MEDIUM and cook for 2 minutes.
Add the half-cup chocolate chips, stir them in until melted, and then remove the saucepan from the heat and slide it onto a cold burner.
Stir in the vanilla extract. (Be careful--it may sputter.)
Pour the frosting over the glaze, grab the cake pan, and tip it so that the frosting covers the whole top.
Stick the pan back into the refrigerator for at least 30 minutes before you attempt to cut and serve them.
Tuesday, September 17, 2013
Sharon's Orange Rolls
The night before...
2 Tablespoons regular yeast or 2 packets
1/2 teaspoon sugar
1/2 cup warm (almost hot) water
In a 1 or 2 cup glass measuring cup, dissolve sugar and yeast in warm water--not too hot or it will kill the yeast. "Proof " the yeast by letting it double in volume.
1/2 cup sugar
1/2 cup butter (1 stick)
2 teaspoons salt
1 cup HOT water
3 eggs, beaten well
5 (+) cups flour
In a separate (microwaveable) bowl, dissolve the sugar, butter, and salt in the HOT water; if it doesn't dissolve completely, you can heat it in the microwave, in 30 second intervals, until dissolved.
Add eggs to hot mixture.
Add yeast and half of the flour to the mixture (if it's too hot it will kill the yeast) in a large bowl.
Mix well with an electric hand mixer.
Add the remaining flour, 1 cup at a time, and stir in by hand with a wooden spoon after each addition. Add enough flour so, when you stir with a wooden spoon, the dough "follows" the spoon around in a large ball. (At this point, you aren't really stirring or mixing anything, you are just using the spoon to move the dough around the bowl.) We used about 5 and 1/2 to 5 and 3/4 cups of flour.
Cover with a damp towel. Let it rise 1 hour then stir it down.
Cover tightly with saran wrap, refrigerate over night.
Next day--3 and 1/2 hours before baking...
Filling--mix together
1 stick butter, melted
1 cup granulated sugar
Zest from 1 large or 2 medium oranges
Divide dough in half.
Roll out on a floured surface 3/8" to 1/2" thick into a rectangle about 8" to 10" wide and 18" long.
Spread on half of the filling, leaving 1/2" on the long sides to seal.
Roll up long way.
Using a knife, mark sections in dough about 1" apart making 18 sections.
Use thread to cut the dough by sliding it under to the desired spot, then bringing it up, crossing the two ends over the top and pulling tight.
Spray 3 muffin pans with PAM; place roll slices in pans with cut side up.
Let rise for about 2 and 1/2 hours before baking. To prevent rolls from drying out, spray 1 side of wax paper with PAM and place over rolls.
Bake at 375 degrees for 8 to 10 minutes or until tops are a light golden brown.
Yield: 3 dozen orange rolls
2 Tablespoons regular yeast or 2 packets
1/2 teaspoon sugar
1/2 cup warm (almost hot) water
In a 1 or 2 cup glass measuring cup, dissolve sugar and yeast in warm water--not too hot or it will kill the yeast. "Proof " the yeast by letting it double in volume.
1/2 cup sugar
1/2 cup butter (1 stick)
2 teaspoons salt
1 cup HOT water
3 eggs, beaten well
5 (+) cups flour
In a separate (microwaveable) bowl, dissolve the sugar, butter, and salt in the HOT water; if it doesn't dissolve completely, you can heat it in the microwave, in 30 second intervals, until dissolved.
Add eggs to hot mixture.
Add yeast and half of the flour to the mixture (if it's too hot it will kill the yeast) in a large bowl.
Mix well with an electric hand mixer.
Add the remaining flour, 1 cup at a time, and stir in by hand with a wooden spoon after each addition. Add enough flour so, when you stir with a wooden spoon, the dough "follows" the spoon around in a large ball. (At this point, you aren't really stirring or mixing anything, you are just using the spoon to move the dough around the bowl.) We used about 5 and 1/2 to 5 and 3/4 cups of flour.
Cover with a damp towel. Let it rise 1 hour then stir it down.
Cover tightly with saran wrap, refrigerate over night.
Next day--3 and 1/2 hours before baking...
Filling--mix together
1 stick butter, melted
1 cup granulated sugar
Zest from 1 large or 2 medium oranges
Divide dough in half.
Roll out on a floured surface 3/8" to 1/2" thick into a rectangle about 8" to 10" wide and 18" long.
Spread on half of the filling, leaving 1/2" on the long sides to seal.
Roll up long way.
Using a knife, mark sections in dough about 1" apart making 18 sections.
Use thread to cut the dough by sliding it under to the desired spot, then bringing it up, crossing the two ends over the top and pulling tight.
Spray 3 muffin pans with PAM; place roll slices in pans with cut side up.
Let rise for about 2 and 1/2 hours before baking. To prevent rolls from drying out, spray 1 side of wax paper with PAM and place over rolls.
Bake at 375 degrees for 8 to 10 minutes or until tops are a light golden brown.
Yield: 3 dozen orange rolls
Monday, September 16, 2013
Frosting for Pink Lemonade Cookies
2 Tablespoons butter, softened
2 cups powdered sugar (no need to sift unless it's got big lumps)
2 teaspoons frozen pink or regular lemonade concentrate, thawed
3 to 4 teaspoons milk (water will also work for a less creamy frosting)
2 drops red food coloring
Beat the butter and powdered sugar together.
Mix in the lemonade concentrate.
Beat in the milk, a bit at a time, until the frosting is almost thin enough to spread, but not quite.
Mix in the 2 drops of red food coloring. Stir until the color is uniform.
If your frosting is too thin, add a bit more powdered sugar. If your frosting is too thick, add a bit more milk or water.
Frost the completely cooled cookies. When the frosting has hardened, you can store them in layers with waxed paper between the layers to keep them from sticking together.
Yield: Approximately 2 and 1/2 to 3 dozen cookies, depending on cookie size.
2 cups powdered sugar (no need to sift unless it's got big lumps)
2 teaspoons frozen pink or regular lemonade concentrate, thawed
3 to 4 teaspoons milk (water will also work for a less creamy frosting)
2 drops red food coloring
Beat the butter and powdered sugar together.
Mix in the lemonade concentrate.
Beat in the milk, a bit at a time, until the frosting is almost thin enough to spread, but not quite.
Mix in the 2 drops of red food coloring. Stir until the color is uniform.
If your frosting is too thin, add a bit more powdered sugar. If your frosting is too thick, add a bit more milk or water.
Frost the completely cooled cookies. When the frosting has hardened, you can store them in layers with waxed paper between the layers to keep them from sticking together.
Yield: Approximately 2 and 1/2 to 3 dozen cookies, depending on cookie size.
Pink Lemonade Cookies
Preheat oven to 350 degrees, rack in the middle position.
1/2 cup softened butter (1 stick)
1/2 cup white (granulated) sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 large egg, beaten
1/3 cup frozen pink or regular lemonade concentrate, thawed
3 drops of liquid red food coloring
1 and 3/4 cups all-purpose flour (pack it down in the cup when you measure it
In the bowl of an electric mixer, beat the softened butter with the sugar until the mixture is light and fluffy.
Mix in the baking powder and the baking soda. Beat until they are well combined.
Mix in the beaten egg and the lemonade concentrate.
Add 3 drops of red food coloring.
Add the flour a half-cup or so at a time, beating after each addition.
If the resulting cookie dough is too sticky to work with, refrigerate it for an hour or so. Drop the cookies by teaspoonful, 2 inches apart, on an UNGREASED cookie sheet.
Bake the cookies at 350 degrees for 10 to 12 minutes or until the edges are golden brown.
Let the cookies cool on the cookie sheet for 2 minutes. Then use a metal spatula to remove them to a wire rack to cool completely.
1/2 cup softened butter (1 stick)
1/2 cup white (granulated) sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 large egg, beaten
1/3 cup frozen pink or regular lemonade concentrate, thawed
3 drops of liquid red food coloring
1 and 3/4 cups all-purpose flour (pack it down in the cup when you measure it
In the bowl of an electric mixer, beat the softened butter with the sugar until the mixture is light and fluffy.
Mix in the baking powder and the baking soda. Beat until they are well combined.
Mix in the beaten egg and the lemonade concentrate.
Add 3 drops of red food coloring.
Add the flour a half-cup or so at a time, beating after each addition.
If the resulting cookie dough is too sticky to work with, refrigerate it for an hour or so. Drop the cookies by teaspoonful, 2 inches apart, on an UNGREASED cookie sheet.
Bake the cookies at 350 degrees for 10 to 12 minutes or until the edges are golden brown.
Let the cookies cool on the cookie sheet for 2 minutes. Then use a metal spatula to remove them to a wire rack to cool completely.
Sunday, September 15, 2013
Mini Macaroon Cookies
Preheat oven to325 degrees; rack in middle position.
14 ounce can sweetened condensed milk
2 tsp vanilla
2 7-ounce packages flaked coconut
2 cups mini chocolate chips (12 ounce package)
Chop coconut flakes finer in food processor with an on/off pulsing motion.
Prepare pans:
Mini baking cups in mini muffin pans OR
Mini muffin pans sprayed with PAM with flour OR
Baking sheets lined with heavy duty foil and sprayed with PAM with flour
Empty sweetened condensed milk into a large mixing bowl.
Add vanilla and stir in well.
Add coconut to bowl 1/2 cup at a time, stirring well after each addition.
Add mini chocolate chips. Stir in thoroughly.
Baking cups -- drop some cookie dough inside with a teaspoon. Press it down lightly with a wet fingertip. Fill baking cups close to the top.
Baking sheet -- drop some cookie dough by rounded teaspoon onto cookie sheet. They'll look best if they're a little mounded on top.
Bake at 325 degrees for 15-18 minutes. (Mine took 20 minutes.) They're done when the coconut is toasted to a nice golden color on top. Let the cookies cool for 2 minutes then remove them to a wire rack to cool completely. Store in layers of wax paper in a storage container. Make sure the cookies don't touch each other if they are not in mini baking cups. They can be frozen.
Makes about 4 dozen.
14 ounce can sweetened condensed milk
2 tsp vanilla
2 7-ounce packages flaked coconut
2 cups mini chocolate chips (12 ounce package)
Chop coconut flakes finer in food processor with an on/off pulsing motion.
Prepare pans:
Mini baking cups in mini muffin pans OR
Mini muffin pans sprayed with PAM with flour OR
Baking sheets lined with heavy duty foil and sprayed with PAM with flour
Empty sweetened condensed milk into a large mixing bowl.
Add vanilla and stir in well.
Add coconut to bowl 1/2 cup at a time, stirring well after each addition.
Add mini chocolate chips. Stir in thoroughly.
Baking cups -- drop some cookie dough inside with a teaspoon. Press it down lightly with a wet fingertip. Fill baking cups close to the top.
Baking sheet -- drop some cookie dough by rounded teaspoon onto cookie sheet. They'll look best if they're a little mounded on top.
Bake at 325 degrees for 15-18 minutes. (Mine took 20 minutes.) They're done when the coconut is toasted to a nice golden color on top. Let the cookies cool for 2 minutes then remove them to a wire rack to cool completely. Store in layers of wax paper in a storage container. Make sure the cookies don't touch each other if they are not in mini baking cups. They can be frozen.
Makes about 4 dozen.
Toasted Pecans
1 cup pecan halves
1 T butter -- melted
1/4 teaspoon salt
Preheat oven to 300 degrees.
Toss pecans in butter to coat.
Spread pecans out in a single layer on a baking sheet lined with parchment.
Bake for 10 minutes. Stir. Bake another 10 minutes. Watch carefully -- do not over brown.
Remove from oven, sprinkle with salt, and allow to cool.
1 T butter -- melted
1/4 teaspoon salt
Preheat oven to 300 degrees.
Toss pecans in butter to coat.
Spread pecans out in a single layer on a baking sheet lined with parchment.
Bake for 10 minutes. Stir. Bake another 10 minutes. Watch carefully -- do not over brown.
Remove from oven, sprinkle with salt, and allow to cool.
Sunday, September 1, 2013
FUDGY FROSTING
2 cups semi-sweet chocolate chips (a 12-ounce package)
1/4 teaspoon salt
14-ounce can of sweetened condensed milk
2 Tablespoons salted butter
1 teaspoon vanilla extract
Fill the bottom part of a double boiler with water. Make sure the water doesn't touch the under side of the top.
Put the chocolate chips and the salt in the top of the double boiler, set it over the bottom, and place the double boiler on the stove top at medium heat. Stir occasionally until the chocolate chips are melted.
Stir in the can of sweetened condensed milk and cook approximately 2 minutes, stirring constantly, until the frosting is shiny and of spreading consistency.
Shut off the heat, remove the top of the double boiler to a cold burner, and quickly stir in the vanilla. (It may sputter a bit, so be careful.) Then add the butter and stir it in until it melts.
Your frosting is ready to use. Once it cools, it's just like fudge.
1/4 teaspoon salt
14-ounce can of sweetened condensed milk
2 Tablespoons salted butter
1 teaspoon vanilla extract
Fill the bottom part of a double boiler with water. Make sure the water doesn't touch the under side of the top.
Put the chocolate chips and the salt in the top of the double boiler, set it over the bottom, and place the double boiler on the stove top at medium heat. Stir occasionally until the chocolate chips are melted.
Stir in the can of sweetened condensed milk and cook approximately 2 minutes, stirring constantly, until the frosting is shiny and of spreading consistency.
Shut off the heat, remove the top of the double boiler to a cold burner, and quickly stir in the vanilla. (It may sputter a bit, so be careful.) Then add the butter and stir it in until it melts.
Your frosting is ready to use. Once it cools, it's just like fudge.
HOMEMADE SWEETENED CONDENSED MILK
1/3 cup boiling water
4 tablespoons butter
1/4 cup sugar
1/2 teaspoon pure vanilla extract
1 cup powered milk
Using an electric mixer set on LOW, blend together the boiling water and butter; a 4 cup measuring cup works for the bowl. You can also use a blender.
Add the sugar and let it run for a few seconds.
Add the pure vanilla extract and let it run for several additional seconds.
Shut off the mixer, pour in the powdered milk, and then mix on LOW until the resulting mixture is thick.
Use immediately, or store in a covered container in the refrigerator. This homemade version of sweetened condensed milk will last for up to one week in the refrigerator.
Yield: This recipe makes the equivalent of one 14-ounce can of sweetened condensed milk that can be used in pies, cakes, cookie bars and flans.
4 tablespoons butter
1/4 cup sugar
1/2 teaspoon pure vanilla extract
1 cup powered milk
Using an electric mixer set on LOW, blend together the boiling water and butter; a 4 cup measuring cup works for the bowl. You can also use a blender.
Add the sugar and let it run for a few seconds.
Add the pure vanilla extract and let it run for several additional seconds.
Shut off the mixer, pour in the powdered milk, and then mix on LOW until the resulting mixture is thick.
Use immediately, or store in a covered container in the refrigerator. This homemade version of sweetened condensed milk will last for up to one week in the refrigerator.
Yield: This recipe makes the equivalent of one 14-ounce can of sweetened condensed milk that can be used in pies, cakes, cookie bars and flans.
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