What could be better than a great book, great friends, and bringing both together at a gorgeous setting. Thanks again Cindy. Pictures attached!Also from Kathryn Stockett's web page, click here for link for the never fail Creamy Caramel Icing Recipe.
Never Fail Creamy Caramel Icing2 1/2 c. sugar
1 slightly beaten egg
1 stick of butter
3/4 c. milk
1 t. vanilla
1 slightly beaten egg
1 stick of butter
3/4 c. milk
1 t. vanilla
Melt 1/2 cup of sugar in iron skillet slowly, until brown and runny. Mix egg, butter, remaining sugar, and milk in a saucepan and cook over a low flame until butter melts. Turn the heat up to medium and add the browned sugar. Cook until it reaches the soft ball stage or until mixture leaves sides of pan. This takes about 10 minutes. Remove from fire, let cool slightly, and add vanilla. Beat until right consistency to spread. If it gets too thick add a little cream. This will ice a 2 layer cake.
Reprinted by permission from The Junior League of Memphis, Inc. from “The Memphis Cookbook” © 1952; recipe submitted by Mrs. Phil Thornton, Jr.
1 comment:
Dream Works has the movie rights!
Post a Comment