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Another one from Pam:

  • 3 1/3 cups cups sugar, divided use
  • 1 stick (1/2 cup) butter
  • 1 cup canned evaporated milk
  • 1 egg

Mix 3 cups sugar, butter, evaporated mik, and egg together in a saucepen; bring to a boil.

Meanwhile, brown the remaining 1/3 cup sugar in a heavy pan. Let the sugar melt in pan slowly – keep stirring so it does not burn.

Mix the browned sugar into the milk mixture and boil slowly for about 15 minutes. Cool and beat until ready to spread on cake.

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From my colleague, Pam Cole:

  • 1 ½ (3 sticks) of butter, softened
  • 8 ounces cream cheese, softened
  • 3 cups sugar
  • 6 eggs
  • 2 teaspoons vanilla
  • 3 cups sifted all-purpose flour
  • ¼ teaspoon salt

Preheat oven to 325F. Grease and flour a 10-inch tube pan or 12 cups bundt pan. Beat butter and cream cheese together in mixing bowl until blended. Add sugar to mixture and cream until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in vanilla. Sift flour and salt together. Blend into creamed mixture, spoon batter into prepared pan(s). Bake for one hour and 15 minutes or until toothpick inserted one inch from edge comes out clean. Cool in pan for five minutes, turn onto wire rack and completely cool.

The WordPress.com stats helper monkeys prepared a 2011 annual report for this blog.

Here’s an excerpt:

A San Francisco cable car holds 60 people. This blog was viewed about 3,100 times in 2011. If it were a cable car, it would take about 52 trips to carry that many people.

Click here to see the complete report.