fudge
Posted: October 29, 2016 Filed under: desserts | Tags: butter, chocolate, corn syrup, foodie fail, milk, nuts, pecans, sugar, vanilla Leave a comment
Oh, Fudge: How Sweet It Is
This recipe is long overdue making its debut on Betty’s Cook Nook.
I was supposed to make this fudge during my big getaway to Italy in 2012-2013 but I wasn’t able to score all the ingredients while in Tuscany so the recipe sat here online without pictures or a story behind it … until now.
Out of all of my Mom’s recipes that I’ve been intimidated to make, I think it was this one takes 1st place because of the special note Mom included on the recipe: “Call Inez for help when making 1st time.” If Mom needed counsel the first time making this fudge, I was surely destined for a foodie fail – especially after my run-in with the red candy apple on a stick disaster from 2011.
Turns out I was right!
foodie tips
❤ Eureka! I learned something significant that you probably already know – the difference between condensed milk and evaporated milk! I always knew these as “milk in a can” but if you asked me the difference I would have said one is evaporated and one is not. Bad guess.
It turns out that both milks have the majority of water removed from them but condensed milk is sweetened milk (a.k.a. sweetened condensed milk or “SCM”) and evaporated milk is not. Since this recipe calls for sugar, I can create confidently knowing that “cold milk” (per the original recipe below) would have been shorthand for evaporated milk. My culinary cred just rose by +1!
I’m not sure why the recipe calls for the milk to be cold only to heat it up in step one, but hey, don’t mess with instructions, right?
❤ Even though the recipe doesn’t call for it, I enlisted the aid of my candy thermometer to try and prevent another culinary wreck. Turns out I would need the aid of the entire Justice League to try and save this mess.
I’m not sure what I made but I think it was a cross between a Texas praline, a chocolate crepe, and a brick (translation: FLAT and HARD). After two candy-coated foodie fails I think I’ll be trading in my Sur la Table candy thermometer for something more reliable. Maybe a digital candy thermometer!
❤ I distinctly remember Mom making this fudge at the holidays when divinity, rum balls and ribbon candy made special appearances. While we had the fudge with chopped nuts, Mom made the fudge with pecan halves on top most often so that’s the way I made them (hint hint).
❤ Here in Texas “nuts” is an abbreviation for Texas Pecans. Y’all can trust me on this!
❤ On the next “go” of this recipe I’m going to try it in a deep glass dish then cut it into squares. Seems like many of the modern day recipes call for that technique and maybe I’ll be luckier in the end.
❤ Fudge Lover? Get in line! Here’s another fabulous fudgey find from Mom’s cookbook.
i. ingredients
½ cup | cold canned milk (evaporated milk)
2 cups | sugar
½ cup | karo corn syrup
2 squares | chocolate
2 tablespoons | butter (go big with unsalted Falfurrias Brand)
1 teaspoon | vanilla
a handful or 2 | nuts (a.k.a. texas pecans), *halves* or chopped
ii. what to do
1. Put all of the ingredients (except the butter, vanilla and nuts) into a large pot.
2. Cook over very low heat, stirring occasionally, until melted.
3. Turn up the heat and bring to a boil, boiling for 3-4 minutes. Cook to the “soft ball” stage (about 235°F – 240°F).
4. Remove the mixture from heat and add the vanilla and butter.
5. Place the molten pot into a sink filled with water. Beat by hand until creamy.
6. Drop by spoonfuls (I think onto a glass or ceramic dish would work best). Top with your pecan halves (if using), let rest… then dig in! Enjoy!
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
A Scan Of Mom’s Fudge Recipe From Our Neighbor Inez
Who is “Inez Eversole”?
I grew up living in a house on a corner lot at 2927 Trailend in San Antonio. The house right behind us sat on a large piece of land that was one acre in size; ten houses were neighbors to a slice of this great space. The yard was meticulously beautiful with plush grass and large shade trees that made it look like a plantation dropped in the middle of San Antonio.
Inez and Herb Eversole were a wonderful older couple who lived in a charming 1951 stone house that sat right in the middle of the tiny world all its own. I’d climb our fence and peer over it to see what was going on with our backdoor friends. Mrs. Eversole was always kind to me and I’d often visit to have a chat about the goings on at school and home. Mr. Eversole had a riding lawnmower that I thought was just about the neatest thing I had ever seen.
Looking back I think Inez and Herb were our family’s adopted grandparents – not just because of their geo proximity – but because of their genuine awesomeness and willingness to help us out with time-tested tips and tasty dishes.
So there you have it – this is Inez’s very own fudge recipe! I have one or two other recipes from Herb and Inez in Mom’s cookbook and will gladly add them soon.
Cheers to you, Inez and Herb – Thanks for the sweet fudge recipe! And the great memories.
marion’s brownies
Posted: May 14, 2016 Filed under: desserts | Tags: baking powder, chocolate, eggs, flour, pecans, salt, shortening, sugar, vanilla Leave a comment
The Real Deal
Back in a time before baking on the quick, folks made things from scratch.
Sure, it takes a little more time but you might just find that the food tastes better – especially since you’re in full control of what goes into your creation. And more importantly, what goes into your belly!
All Aboard The Chocolate Choo Choo
As one who loves chocolatey greatness, my earliest creations used Hershey chocolate powder mixed into a cold glass of milk. But it wasn’t until the likes of Messy Marvin kicked his way into my life when my sights on chocolate really took off. Before we dive into Marion’s recipe let’s have a peek at some of my favorite vintage chocolate TV spots from the 50s – 80s:
So what’s makes these brownies so good? Real chocolate made with TLC. Thanks for the tasty treat, Marion! If you make a batch of these, let me know how you liked them. :)
foodie tips ~
❤ Don’t forget to let the chocolate cool after melting.
❤ I like my brownies soft and chewy. So if you’re making me a batch, you know what to do!
❤ A cold glass of milk or some ice cream is brownie’s BFF. Just sayin’.
i. ingredients
¾ cup | flour, sifted
½ teaspoon | baking powder
½ teaspoon | salt
1 cup | sugar
½ cup | shortening
2 | cage free eggs, unbeaten
1 teaspoon | vanilla
2 squares (2 ounces) | unsweetened baking chocolate, melted and cooled
1 cup | nuts. And in Texas “nuts” = pecans.
ii. what to do
0. Preheat oven to 350°F.
1. In a large bowl sift together the first 4 ingredients (flour, baking powder, salt and sugar).
2. Add the next 3 ingredients (the shortening, eggs, and vanilla). Beat for 1 minute, making sure to scrape the bowl to ensure a smooth blend.
3. Add the cooled and melted chocolate and the pecans. Beat for 30 seconds longer.
4. Pour the brownie mixture into a greased pan (about 8″ x 8″) and bake at 350°F for 30-35 minutes.
Cut brownies into squares while they are still warm.
~ Patrick
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
Who is “Marion”
After checking-in with my brothers, Tim and Roger, Tim knew who Marion was. Her name was Marion Praino Sands and she was married to Bob Sands.
I did some Googling and found recent obituaries for both. After reading a bit more into their lives I learned that they lived a few minutes from me where I lived in Dallas for 20 years! My heart sunk knowing that Marion’s brownie recipe was sitting in Mom’s cookbook within reach. And if I had researched this post a little sooner our paths may very well have crossed.
My hunch is that Marion and Bob met my Mom and Dad when they lived in San Antonio. The connection didn’t end there – I learned that Marion was a member of St. Patrick’s Catholic Church in Dallas for over 50 years. And if memory serves correctly my Mom was a member of St. Patrick’s Catholic Church in San Antonio, where I was born… and I believe how I came into my name.
magic marshmallow crescent puffs
Posted: February 28, 2016 Filed under: desserts | Tags: bacon, butter, cinnamon, crescent rolls, marshmallows, milk, pecans, powdered sugar, sugar, vanilla Leave a comment
Let’s Make Some Magic
This recipe is a Pillsbury Bake-Off® winner from time warp October 20, 1969! It marked the first time a refrigerated dough won the Bake-Off’s grand prize. Hats off to you, Edna Holmgren Walker (at right), for winning the grand prize that landed you in the Pillsbury Hall Of Fame and into the hearts and tummies of foodies across the globe. And thank you my Mom “Betty” for snagging this recipe so that I could enjoy it!
I think if you were to shout out “Pillsbury” in your local grocery it would soon be echoed with a “Doughboy!” But second to Snuggles, who annoyed my good childhood friend Scotty, the Pillsbury Doughboy just creeps me out. He’s always in a over the top good mood and his platter sized dilated pupils are super freaky. His laugh? Me, oh my!
The web is flooded with jokes and videos about the doughy guy. I even found his “fauxbituary” that said he died of a yeast infection caused by being poked in the stomach too many times. This commercial, however, is probably one of my favorites of him – it features Maureen McCormick in a spot from before her Marcia Brady stardom. Marcia! Marcia! Marcia! Thank you for practicing your singing before making what might have been something other than a Sunshine Day.
All kidding aside, the Pillsbury crescent rolls make the perfect wrapper for these sweet treats.
foodie tips ~
❤ Fine dining for two – four? You can half this recipe if you don’t want 16 magical puffs. Or you can make all 16 and get your crazy magic marshmallow puffs on!
❤ I read on some blogs that folks thought it was normal that the puffs had a coating of the marshmallow mixture inside, but otherwise the puff had blown a tire during baking. I absolutely disagree. Obviously there’s an art to creating the perfect magical mouthwatering gooey marshmallow puff and about half of my first batch turned out with no white explosion. Why, look at Edna’s vintage picture above – do you see any exploded puffs? Zero. I tasted both blown and unblown puffs and will eagerly testify in foodie court that these are best enjoyed with the entire marshmallow intact inside the perfect puff. That’s the magic!
❤ Need a piping bag in a pinch? You can fashion one out of a snack bag by inserting your icing and snipping a wee bit of the corner off. Works like a charm!
❤ Here in Texas “nuts” is an abbreviation for “Texas Pecans.” Giddy up!
❤ On my next go of these, I’m going to sprinkle a little fairy dust on top of these magic puffs. By fairy dust I mean crumbled bacon. Mmmm… bacon!
i. ingredients
¼ cup | sugar
1 teaspoon | cinnamon
2 8-ounce cans | Pillsbury refrigerated crescent dinner rolls
16 large | marshmallows
¼ cup | butter, melted (Betty’s Mom “Nanny” would say make it Falfurrias)
¼ cup | chopped nuts (make it pecans – see foodie tip above)
½ cup | powdered sugar
2-3 tablespoons | milk
½ teaspoon | vanilla
ii. what to do
0. Preheat oven to 375°F.
1. Combine the sugar and cinnamon and set aside.
2. Separate the two cans of crescent dough into 16 triangles.
3. Dip a marshmallow in the melted butter then roll it in the cinnamon-sugar mixture.
4. Place the marshmallow on the wide end of the triangle. Fold the corners over the marshmallow and roll it toward the point. Make sure to completely cover the marshmallow and squeeze the edges of the dough to seal. We don’t want any melted marshmallow blowouts, remember?!
5. Dip the pointed side of the puff into butter and place the buttered side down in a greased deep muffin pan. Repeat the process until all your puffs are prepared.
6. Place the muffin pan on a baking sheet and bake for 10-15 minutes, until golden brown.
7. Remove the puffs from the pan and drizzle with your icing mixture. Sprinkle with your pecans and serve warm. Note: While Mrs. Holmgren’s recipe below called for immediate removal and topping I ate my magic puff too fast and it was hot-hot-HOT! I’d suggest letting these rest a few minutes but don’t let them get cold. Nobody likes a cold magical marshmallow puff!
Yields 16 rolls (full recipe)
~ Patrick
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
A scan of my Mom Betty’s original magic marshmallow crescent puffs recipe (see top right)
chocolate pecan ritz pie
Posted: January 17, 2016 Filed under: desserts | Tags: baking powder, butter, egg white, hershey chocolate bar, nuts, pecans, ritz crackers, sugar, whipping cream 2 Comments
Sweet Formations
In honor of my brother’s birthday today (Betty’s son Tim), I’m making pie.
I broke away from my recent sequence of making recipes in the order I find them in Mom’s two cookbooks by skipping right to the dessert section of the green index card file that has about 100 recipes in it. A funny little recipe (see below) caught my eye because it had no name. So I chose it without doubt.
I almost named this “no name pie,” but I thought I could do better than that so “Chocolate Pecan Ritz Pie” seemed suitable enough.
Tim is the oldest of 3 of Louis and Betty’s kids. I’ve known him to be a fan of hunting and fishing, sports and good Tex Mex. Shown here is a picture of Tim as a yell leader at MacArthur High School from the 1970s – a time when our family was eating many of the recipes here at Betty’s Cook Nook.
I hope you enjoy this pie as much as I did. Hats off to you on your sweet day, big bro!
Here’s a pic of my brother Tim when he was a Yell Leader at MacArthur High School. He’s the 3rd Yell Leader from left to right. #PerfectPosture
foodie tips ~
❤ Whipping cream or whipped cream? So whipped cream is whipping cream after it has been whipped. I’m not sure if this recipe really called for whipping cream to be poured on top, so I whipped mine. I prefer my whipped cream with tall, thick peaks – not flimsy and runny rivers which is what I associate with canned whipped cream.
I suppose I’m a bit of a whipped cream snob as I have a gourmet whipper that I, ahem, whip out when it’s time for the best. It only takes a few moments to make fresh whipped cream and I can sweeten and flavor the cream to my liking. Chocolate whipped cream? I’ve done it, and so can you!
❤ Here in Texas “nuts” is an abbreviation for “Texas Pecans.” Giddy up!
❤ If you also top the pie with more chopped pecans, I’m likely to high five you. #ThisIsTexas!
i. ingredients
3 | egg whites
1 cup | sugar
1 teaspoon | baking powder
1 cup | nuts, chopped (see above for cooking tip)
21 | Ritz brand crackers, crushed
to line pie plate | butter – better make it Falfurrias (my Grandmother’s favorite)
1 cup | whipped cream
to top | hershey chocolate bar, shaved
ii. what to do
0. Preheat oven to 350°F.
1. Beat the egg whites until stiff.
2. Stir together the sugar and baking powder and add to the egg whites and gently fold in.
3. Add the pecans and the Ritz crackers and fold in.
4. Pour your mix into a buttered pie plate and bake in your preheated oven for about 25 minutes. Nobody likes charred pie so please watch carefully so that you don’t overcook this sweet dish!
5. Remove the pie from the oven and let it cool thoroughly. Use a cooling rack if you’re in somewhat of a hurry.
6. Top the pie with some fresh whipped cream and chocolate shavings and chill in the fridge for 1-2 hours. Serve chilled.
Yields about 6 – 8 servings
~ Patrick
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
A scan of Mom’s pie recipe. It was penned without a name so I coined it “Chocolate Pecan Ritz Pie.”
Flashback 1970s
I thought it would be fun to have a look at some vintage 60s and 70s whipped cream advertising.
While we often had Reddi-wip at the ready in our fridge, it looks like they didn’t run commercials in the good ol’ days (just print). Here’s one of the most peculiar print ads I found which seems to promise that serving Reddi-Wip will get you a man or sex. Or both. (Sous Chef‘s Note: We all know sex is really guaranteed after serving the Pineapple Cheese Salad recipe cleverly included in the ad. Um, NO thank you!
Since my family also enjoyed the fresh non-dairyness of Cool Whip Whipped Topping, here are some of their funny commercials:
I don’t have the heart to tell Little Susie that with Cool Whip “Swiggle” she really CAN keep her cake forever – that stuff surely lasts the test of time! #cardboard. Enjoy this 1970s spot:
Gomer Pyle and Cool Whip make for the perfect promotion for all Americans*. *Except those in Wisconsin.
lemon cheese cake
Posted: July 9, 2015 Filed under: desserts | Tags: cream cheese, graham cracker crust, lemon pudding mix, lemon zest, milk, pecans, raspberry chipotle sauce Leave a comment
An Easy Cheesy Cake Pie
I’m not sure of the technical definition for what distinguishes a pie from a cake but I’m pretty sure this would best be referred to as a pie. Oh, well – no matter what we call this it still tastes the same and it’s one of the easiest recipes I can think of. So if you’re in a hurry and you need to produce a cake-pie, I suggest you bookmark this recipe!
foodie tips ~
❤ Because lemon is a versatile flavor you can garnish your cake with some lemon zest, a few drizzles of some Fischer & Wieser Raspberry Chipotle Sauce or even a few chopped Texas pecans to liven up the party.
❤ If you like easy to make desserts, you should check out more of Mom’s recipes for Blueberry Cheese Pie and Easy Cheese Cake.
i. ingredients
8-ounce package | cream cheese, softened
1 package | instant lemon pudding mix
½ cup | milk
1 ½ cups | more milk
8 inch | graham cracker crust
to garnish | any of the items from the “foodie tips” section above
ii. what to do
0. Soften your cheese. Let your cream cheese sit on the counter for at least 30-45 minutes. I usually open the package to help this process speed-up a bit. If you rush this step your cream cheese may turn out lumpy and nobody likes lumpy cream cheese. :) Please note that I numbered this as step “0” because this step is so easy it really doesn’t deserve a number.
1. Blend things up. In a medium-size bowl blend the cream cheese and the ½ cup of milk. Add 1 ½ cups more milk and the pudding mix and beat as directed according to the pudding mix instructions.
2. Pour it up. Pour the cream cheese mixture into your crust and chill until set.
Serve cold
~ Patrick
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
A scan of Mom’s original recipe
mississippi mud pie
Posted: March 18, 2015 Filed under: desserts | Tags: butter, cocoa powder, coconut, eggs, flour, marshmallow, milk, nuts, pecans, powdered sugar, sugar, vanilla Leave a commentFrom MS to TX. With Love.
This recipe is dedicated to Lou Bodin and Louis Kiker.
I wish y’all had met in person.
~ ❤ ~
In this crazy world there are few things that shake the heart in a great way.
This recipe is one of them.
My sister-in-law’s sister-in law “Dollie” may sound like a far distant relative but I can assure you she is loved family through the heart. And through this recipe.
Dollie gifted me one of the most amazing presents ever – a handmade cookbook of her Mother-in-Law’s recipes. Each page of the cookbook was made with the beauty only time and artistic grace can create – picture recipes and family photos adorned with layers of shiny jewels, custom cutouts, ribbons and more surprises with every turn of the page. The cookbook sits on my highly coveted shelf of Betty’s Cook Nook recipes.
What I find amazing is that Dollie really had no reason to make me a cookbook but as she crafted some books for her family she included me, which means a lot. Her prized recipes helped bolster the family recipes I have from my Mom “Betty” so a new culinary door has been opened!
This pie? I think of it like a super tasty brownie with a magical middle. We ate every last bit of it! If you like chocolate and marshmallow, scroll down now and get started!
Lou Bodin’s Cookbook Lovingly Made By Dollie Bodin
foodie tips ~
❤ In Texas, “nuts” is an abbreviation for pecans. If you think I’m joking, just ask the squirrels. They are crazy for ’em as our doggies Boomer and Harley.
❤ Butter vs. margarine differences aside, my Grandmother Nanny insisted on Falfurrias brand butter so it’s a staple in my kitchen. I have 3 boxes in my fridge right now – just so I don’t accidentally run out. :)
i. ingredients
for the cake
4 | cage free eggs
2 cups | sugar
2 sticks | butter, melted
1 ½ cups | flour
⅓ cup | cocoa
1 teaspoon | vanilla
2 cups | nuts, finely chopped
1 cup | coconut (optional and suggested)
1 jar | cream of marshmallow
for the icing
1 stick | butter
6 tablespoons | milk
⅓ cup | cocoa
1 teaspoon | vanilla
1 box (1 pound) | powdered sugar
2 cups | nuts, finely chopped
ii. what to do
1. Heat It Up: Preheat your oven to 350°F.
2. Make Dough: Beat eggs until “lemoney.” Add sugar, a little bit at a time, and beat two minutes with an electric mixer. Add to this the two sticks of melted butter.
3. Mix It Up: Sift the flour and cocoa together. Add gradually to the egg-sugar mixture. Add the vanilla, nuts, and lastly the coconut (if used). PS ~ I used coconut!
4. To Bake: Pour the dough into a greased and floured 9″ x 13″ pan (or close to that size). Bake your preheated oven for 30 minutes. While still warm, spread the marshmallow cream over the top of the cake. Oooey gooey awesomeness!
5. To Frost: Mix together the butter and milk and warm it all together. Add the cocoa. Gradually add the powdered sugar and the vanilla. Top with the nuts.
Serves: 18 or more servings, depending on the size of your cut
Thank you, Lou, for this recipe! And thank you, Dollie, for your generous gift!
~ Patrick
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
Here’s a scan of Lou’s recipe that Dollie included in her cookbook gift – click the image to zoom-in on detail of the recipe instructions … and the crafting skills of Dollie. :)
If you’re still reading why not check out another recipe of Lou’s? Chocolate Covered Peanut Butter Balls!
texas praline cake
Posted: February 28, 2015 Filed under: desserts | Tags: baking powder, brown sugar, butter, cocoa powder, eggs, flour, heavy cream, instant coffee, pecans, salt, sugar, vanilla Leave a comment
Texas Praline Cake (before it’s frosted)
Texas : It’s A State Of Mind
Growing up in Texas I had no clue the true passion folks have for our country state. Nowadays it seems like most everything comes in the shape of Texas these days.
Blocks of cheese. Stepping stones. Sunglasses. Pencils. Coasters. Coffee Tables. Swimming pools. In the kitchen some of my most prized possessions include a Texas-shaped cutting board, ice cube trays, pasta, cookie cutters, a hamburger press and my very, very special Texas waffle maker. I’m not kidding!
My Very Own Chocolate Chip Pecan Waffle. Mine! Mine! Mine!
PS ~ I just ate the Texas Panhandle!
For this recipe, when I saw “Texas” in the name I instinctively knew what I had to do – cut the cake into my favorite shape.
But sadly, when I realized this cake is actually made from a bundt pan (not a sheet cake), I decided to spare you all my creative talents attempting to “Tex-afy” this dish.
foodie tips ~
❤ If this were “fight club” turned “cooking club” the 1st rule of cooking club would be to clearly list all ingredients in your ingredients list! This is not the first time I skimmed a recipe (below), rushed to the store to fill-in my ingredient holes then when making the dish I discover that there were more ingredients buried deep, deep down in the recipe’s body copy. [ insert angry face here ]. This is my own fault of course and I hopefully will remember to read recipes from A-to-Z next time. Just note that I included all ingredients below – including those for the Whipped Cream Imperial – to make it easy for you to have the ingredient essentials at the ready. [ insert happy face here ].
❤ Instant coffee granules? Me, either. But surprisingly they worked magic in this dish. What else am I missing here? Coffee granule brownies? Instant coffee toffee (if only)? Chili con carne con coffee? That’s just wrong.
i. ingredients
for the cake
2 sticks (1 cup) | butter, softened (my Grandmother Nanny insisted on Falfurrias brand butter)
1 cup | Imperial brand brown sugar
½ cup | Imperial brand granulated sugar
4 | cage free eggs
1 ½ teaspoons | vanilla
1 ½ cups | water
1 tablespoon | instant coffee granules (this is not a typo)
4 cups | all-purpose flour
1 tablespoon | cocoa powder
5 teaspoons | baking powder
1 teaspoon | salt
1 cup | pecans, coarsely chopped
for the cream topping
1 cup | heavy cream
⅛ teaspoon | salt
½ teaspoon | vanilla
½ cup | Imperial brand brown sugar, sieved (sifted or strained)
ii. what to do
0. Heat It Up: Preheat oven to 350°F.
1. Make Dough: In a large mixing bowl using low speed, cream butter with the brown and white sugars until well combined. On high speed, add the eggs and cream them about five minutes. Add the vanilla, water and coffee granules and mix on low speed just to combine. In a separate bowl whisk together the flour, cocoa powder, baking powder and salt. Add the dry mix to the wet mix on low speed just until all ingredients are well combined. Stir in the pecans by hand.
3. To Bake: Pour the dough into a 10″ tube pan that’s been greased on the bottom only. Bake in preheated oven about 55 minutes or until cake tests done. Cool your cake in the pan on a metal/wood cooling rack.
4. To Frost: To make the “Whipped Cream Imperial” topping combine by hand the four topping ingredients above (heavy cream, salt, vanilla and brown sugar). Chill the frosting mixture for 1 hour in the fridge. Beat with a chilled beater until stiff.
Serves: 12 or more slices of Texas Praline Cake
I hope you enjoy this recipe!
~ Patrick
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
PS ~ If you’re still reading this recipe you may be wondering why I didn’t include a picture of the cake frosted. Well, me and my gas oven are at odds these days and I think the thermostat is shot and my cake was over-cooked. It still had a good flavor but it was dry so I didn’t frost the cake. This is my second fail proving to me that creating kitchen masterpieces is not as easy as it sounds – especially when your oven hates you. My first fail? These red candy apples. Just looking at a picture of them makes my stomach sad.
A Scan Of Mom’s Original Recipe
