Creamy Nut Icing

Ingredients

• 1/2 cup shortening
• 2-1/2 tablespoons flour
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/2 cup brown sugar (packed in cup)
• 2 cups sifted confectioners sugar
• 1/2 teaspoon vanilla
• 1/2 cup nuts, coarsely chopped

Method

1. 1

   Melt in saucepan 1/2 cup shortening (part butter adds flavor).

2. 2

   Remove from heat.

3. 3

   Blend in 2-1/2 tablespoons flour, 1/4 teaspoon salt.

4. 4

   Stir in slowly 1/2 cup milk.

5. 5

   Bring to boil, stirring constantly.

6. 6

   Boil 1 minute, (if mixture curdles, do not be alarmed.) Stir in 1/2 cup brown sugar (packed in cup).

7. 7

   Remove from heat.

8. 8

   Stir in 2 cups sifted confectioners sugar.

9. 9

   Set saucepan in cold water.

10. 10

    Beat until consistency to spread.

11. 11

    Stir in 1/2 teaspoon vanilla and 1/2 cup nuts, coarsely chopped.

12. 12

    (Makes icing for large cake.) Spread on above cake.

Nutrition per serving

As published

This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 17. The excerpt below is the record exactly as published.

1/2 cups milk 2 eggs 1 cup nuts 2 cups sugar Cream butter and sugar, add melted chocolate, well beaten eggs, vanilla and milk. Add flour and baking powder sifted together. Dredge nuts in flour and add. Mix well and pour into loaf pan. Bake 1 hour at 350 degrees. Ice. ICING l/2 cup butter 1 egg, well beaten 1 teaspoon vanilla 1/2 cup nuts 2 squares chocolate l-l/2 cups powdered 1 teaspoon lemon juice sugar Melt butter and add to other ingredients and beat until smooth. Spread on cake. Mrs. F.J. Broadwell, Jr. 39 SPICY CHIFFON CAKE (Large cake, 16 to 20 servings) Measure and sift together into mixing bowl. 1-1/2 cups sugar 1 teaspoon cinnamon 3 teaspoons baking 1/2 teaspoon nutmeg powder 1/2 teaspoon allspice 1 teaspoon salt 1/2 teaspoon cloves Make a well and add in order: l/2 cup Wesson Oil, 7 un- beaten egg yolks, 3/4 cup cold water. Beat with spoon until smooth. Measure into large mixing bowl: 1 cup egg whites (7 or 8), l/2 teaspoon cream of tartar. Whip until whites form very stiff peaks. Pour egg yolk mixture gradually over whipped egg whites, gently folding with rubber scraper just until blended. Do not stir. Pour into ungreased 10 inch tube pan immediately. Bake 55 minutes at 325 degrees F., then 10 to 15 minutes at 350 degrees F. Immediately turn pan up- side down, placing tube part over neck of funnel or bottle, or resting edges on something. Let stand free of table until cold. Loosen from sides and tube with spatula. Turn pan over and hit edges sharply on table to loosen. CREAMY NUT ICING Melt in saucepan l/2 cup shortening (part butter adds flavor). Remove from heat. Blend in 2-1/2 tablespoons flour, l/4 teaspoon salt. Stir in slowly l/2 cup milk. Bring to boil, stirring constantly. Boil 1 minute, (if mixture cur- dles, do not be alarmed.) Stir in l/2 cup brown sugar (packed in cup). Remove from heat. Stir in 2 cups sifted confectioners sugar. Set saucepan in cold water. Beat until consistency to spread. Stir in l/2 teaspoon vanilla and l/2 cup nuts, coarsely chopped

Cook this with the app: pantry check, scaling, and the assistant.