|Bordeaux: Revised Third Edition|
|by Robert M. Parker|
When Robert M. Parker, Jr.'s Bordeaux was first published in 1985, it was greeted with tremendous enthusiasm by such legendary authorities as Hug...
Results 1 - 10 of 55 for butterscotch frosting
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Melt butterscotch morsels over hot ... milk, butter, and salt and beat until smooth. Gradually beat in confectioners' sugar until spreading consistency.
Use regular milk. ... brown. Cool completely. Frost with Quick Butterscotch Frosting (recipe follows). Top ... for 3 minutes. Remove from heat and cool.
Cream butter and brown sugar until light and fluffy. Add eggs and beat well. Add vanilla and vinegar to evaporated milk. Sift dry ingredients and add ...
Sift together dry ingredients and set aside. Beat sugars, butter, vanilla and eggs until creamy. Mix in dry ingredients. Stir in remaining ...
1. Combine sugars, water and butter in a saucepan. Cook until mixture is at the firm ball stage. (Mixture forms a firm ball when a little is dropped ...
Cream butter and ... cookie sheet. Bake at 375 degrees. Frost while warm. Blend frosting ingredients together. Add a little hot water if too stiff to spread.
Combine sugar, milk, butter and salt in pan. Bring to boil. Boil slowly 3 minutes. Cool. Add powdered sugar and beat. Spread. Good on date cake or ...
Combine brown sugar, shortening, butter and salt in a sauce pan. Bring to a boil. Add milk and boil 3 minutes. Cool. Add powdered sugar and beat ...
Combine brown sugar, shortening, butter and salt in saucepan; bring to boil, stirring constantly. Add milk and boil slowly 3 minutes. Cool. Add ...
Combine brown sugar, Crisco, butter and salt in saucepan and bring to boil, stirring constantly. Add milk; boil slowly for 3 minutes. Cool. Add ...
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