|Ice Cream: The Delicious History|
|by Marilyn Powell|
In this delicious story of ice cream, we are taken on an exotic journey for the old world to the new, from ice harvesting in ancient China to birt...
1 - 10 of 75 for caramel buttermilk icing
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Mix together first ... first mixture. Mix buttermilk and soda and ... and frost with caramel icing. Caramel Icing: ... immediately. Use oblong or layer pans.
Combine all ingredients. Cook slow over low heat, stirring constantly until mixture forms a soft ball when dropped in cold water. Remove from heat. ...
Combine all ingredients in saucepan. Cook over low heat, stirring constantly. Cook to soft ball stage. Remove from heat. Beat until thick. Spread on ...
Sift half of ... and dates. Heat buttermilk to lukewarm temperature. ... and cool. Now ice with the rich icing. Place all ... soften to the melting point.
Cream shortening and ... Add soda to buttermilk and stir in ... nuts and vanilla. Bake in two 9 inch layer pans for 30 minutes in medium 350 degree oven.
Mix oil, sugar ... Dissolve soda in buttermilk and add to ... taking out of pan. NOTE: May use 16 ounce jar pitted cooked prunes. Drain syrup and chop prunes.
Grease and flour ... Add flour and buttermilk alternately. Dissolve soda ... and frost with Caramel Icing. CARAMEL ICING: ... pan filled with ice cubes. Beat thoroughly until icing reaches spreading consistency.
Cream butter and ... yolks. Alternately add buttermilk and flour, beating ... hour. Beat until smooth. If too hard, add hot water or cream, stirring briskly.
Cream sugar and ... cocoa mixture and buttermilk, then flour. ... bubbles. I usually double recipe to make plenty to cover sides of cake and top of layers.
Cream together shortening ... center. Top with caramel icing (below). In sauce ... milk until of spreading consistency. Spread on cooled chocolate cake.
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