| Frosting help, please? - CLICK HERE for the Cooking Forum Index |
| JeanineAlyse |
Being not an abuntly experienced baker, I would like advice on making a
very simple powdered sugar frosting for the (probably) 50 year old
raisin bars recipe I've made many times, though without ingredient
measurements for the frosting. Perhaps one of you frequent "frosters"
here could advize? These are quite good, and I always do okay simply
winging it for the frosting amounts, but I'd like best instruction to
cite next to their ingredient tells....
OLD FASHIONED RAISIN BARS
Ingredients in order, all mixed just by hand using merely a rubber bowl
scraper:
1 cup raisins
1 cup water
1/2 cup shortening (oil, perhaps peanut or vegetable)
1 cup granulated sugar
1 slightly beaten egg
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. ground nutmeg
1/2 tsp allspice
1/4 tsp. salt
1/4 tsp. ground cloves
1/2 cup chopped walnuts
1-3/4 cups all purpose flour
Mix each ingredient into one good sized bowl by the order given. Pour
well mixed batter onto a parchment lined or flour/oil lined COOKIE
SHEET - not any other baking dish, as these bake a very short time,
needing to end up under one inch thick. Bake in center area of
preheated 375 degrees (farenheit) oven for 15 minutes. Cool the sheet
of baked bars while still on the cookie sheet (setting the sheet onto a
wire rack if possible), until no longer even warm (an hour or so?)
before frosting and cutting for serving and storage.
POWDERED SUGAR FROSTING
___ Powdered sugar
___ Milk
___ Butter
___ Vanilla
I have a sheet of these today-to-become raisin bars cooling now, which
I would like to frost later, though with best instruction for the
frosting ingredients' various amounts. In advance of response, I thank
you so much!
Picky ~JA~
|
|
|
| JeanineAlyse |
Maybe I've google-found it?
--------------------------------------------------------------------------------
Basic Butter Frosting
2 tablespoons butter
1 cup confectioners sugar
2 tablespoons milk, cream, sherry, rum or brandy
1/2 teaspoon vanilla
Cream butter and sugar well, add the flavoring and liquid until mixture
is smooth.
|
|
|
| jacqui{JB} |
"JeanineAlyse" <PickyJAZ@msn.com> wrote in message
news:1115496527.442176.181980@o13g2000cwo.googlegroups.com...
> Being not an abuntly experienced baker, I would
> like advice on making a very simple powdered
> sugar frosting for the (probably) 50 year old raisin
> bars recipe I've made many times, though without
> ingredient measurements for the frosting. Perhaps
> one of you frequent "frosters" here could advize?
> These are quite good, and I always do okay simply
> winging it for the frosting amounts, but I'd like best
> instruction to cite next to their ingredient tells....
>
> OLD FASHIONED RAISIN BARS
These sound really good. I know this isn't the advice you were looking for,
but I think these would be excellent with a lemon juice/powdered sugar
glaze -- say, a cup of powdered sugar with enough lemon juice to make a nice
drizzling consistency. I wouldn't completely frost them; just drizzle the
glaze from a spoon in a pleasing pattern over the bars.
Just to add to the general confusion. :)
-j
|
|
|
| JeanineAlyse |
PickyJAZ@msn.com | My Groups | Help | Sign out
Web Images Groups News Froogle LocalNew! more =BB
Advanced Groups Search
Preferences
My Groups
My starred topics
My recent groups
rec.food.cooking
alt.cooking-chat (92)
alt.cooking-chien (23)
alt.food (3)
rec.food.recipes (102)
Product Reviews
Create a new group
About Google Groups
Topic in rec.food.cooking
Start a new topic - Unsubscribe or change membership - About this
group
Fixed font - Proportional font
Frosting help, please?
All 3 messages in topic - view as tree - 1 new
JeanineAlyse May 7, 4:08 pm show options
Newsgroups: rec.food.cooking
From: "JeanineAlyse" <Picky...@msn.com> - Find messages by this author
Date: 7 May 2005 13:08:47 -0700
Local: Sat,May 7 2005 4:08 pm
Subject: Frosting help, please?
Reply | Reply to Author | Forward | Print | Individual Message | Show
original | Remove | Report Abuse
Being not an abuntly experienced baker, I would like advice on making a
very simple powdered sugar frosting for the (probably) 50 year old
raisin bars recipe I've made many times, though without ingredient
measurements for the frosting. Perhaps one of you frequent "frosters"
here could advize? These are quite good, and I always do okay simply
winging it for the frosting amounts, but I'd like best instruction to
cite next to their ingredient tells....
OLD FASHIONED RAISIN BARS
Ingredients in order, all mixed just by hand using merely a rubber bowl
scraper:
1 cup raisins
1 cup water
1/2 cup shortening (oil, perhaps peanut or vegetable)
1 cup granulated sugar
1 slightly beaten egg
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. ground nutmeg
1/2 tsp allspice
1/4 tsp. salt
1/4 tsp. ground cloves
1/2 cup chopped walnuts
1-3/4 cups all purpose flour
Mix each ingredient into one good sized bowl by the order given. Pour
well mixed batter onto a parchment lined or flour/oil lined COOKIE
SHEET - not any other baking dish, as these bake a very short time,
needing to end up under one inch thick. Bake in center area of
preheated 375 degrees (farenheit) oven for 15 minutes. Cool the sheet
of baked bars while still on the cookie sheet (setting the sheet onto a
wire rack if possible), until no longer even warm (an hour or so?)
before frosting and cutting for serving and storage.
POWDERED SUGAR FROSTING
___ Powdered sugar
___ Milk
___ Butter
___ Vanilla
I have a sheet of these today-to-become raisin bars cooling now, which
I would like to frost later, though with best instruction for the
frosting ingredients' various amounts. In advance of response, I thank
you so much!
Picky ~JA~
Reply
JeanineAlyse May 7, 6:05 pm show options
Newsgroups: rec.food.cooking
From: "JeanineAlyse" <Picky...@msn.com> - Find messages by this author
Date: 7 May 2005 15:05:50 -0700
Local: Sat,May 7 2005 6:05 pm
Subject: Re: Frosting help, please?
Reply | Reply to Author | Forward | Print | Individual Message | Show
original | Remove | Report Abuse
Maybe I've google-found it?
------------------------------=AD------------------------------=AD---------=
-----------
Basic Butter Frosting
2 tablespoons butter
1 cup confectioners sugar
2 tablespoons milk, cream, sherry, rum or brandy
1/2 teaspoon vanilla
Cream butter and sugar well, add the flavoring and liquid until mixture
is smooth.
Reply
jacqui{JB} May 8, 1:28 am show options
Newsgroups: rec.food.cooking
jacqui{JB} adds....
>These sound really good. I know this isn't the advice you were
looking for,
>but I think these would be excellent with a lemon juice/powdered sugar
>glaze -- say, a cup of powdered sugar with enough lemon juice to make
a nice
>drizzling consistency. I wouldn't completely frost them; just drizzle
the
>glaze from a spoon in a pleasing pattern over the bars.
>Just to add to the general confusion. :)
They are quite good, and the entire cookie sheet of them well serve as
pleasing treatsw for my Marines often. Your suggestion of the lemon
glaze is interesting, thank you for offering it. For today's batch I
did make the google-found butter cream frosting, which turned out to be
a wee bit less in amount than I'd like. Next time around I will simply
increase the amounts by 50% (though not the milk) to assure the
frosting/glaze is thicker than transparent.
..=2E.Picky ~JA~
|
|
|
| JeanineAlyse |
Oops. Please, your patience with my learning how to post unadorned and
better, as in just the specific quote I am addressing.
....Picky ~JA~
|
|
|
| Kate Connally |
JeanineAlyse wrote:
> POWDERED SUGAR FROSTING
> ___ Powdered sugar
> ___ Milk
> ___ Butter
> ___ Vanilla
>
> I have a sheet of these today-to-become raisin bars cooling now, which
> I would like to frost later, though with best instruction for the
> frosting ingredients' various amounts. In advance of response, I thank
> you so much!
> Picky ~JA~
When I make icing I always use a whole 1 lb. box of
powdered sugar, 1 stick butter, enough liquid to make
it the right consistency - a couple of tablespoons or
more depending. I would use 1 tsp. vanilla for vanilla
frosting with 1 lb. of powd. sugar.
I most often make strawberry or orange in
which case I use orange juice for the liquid in the approp.
amount and in the case of strawberry I clean, slice, and
sugar the strawberries and let sit overnight and then
just throw some in with their juice and beat with the
mixer. The strawberries get broken up and contribute
to the total liquid.
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:connally@pitt.edu
|
|
|
|
|
