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LOOKING for: I would have sworn it was in Mom's 'McCall's Book o

Posted by chery2 (My Page) on
Wed, Jun 11, 08 at 14:16

Book of Cakes and Pies," but I can't find it now. It was a recipe for Creme de Menthe cake or Chocolate Creme de Menthe Cake. I REALLY want to make it for Father's Day. Has anyone seen it? Made it?
And by the way, I don't keep heavy whipping cream on hand, mainly b/c it's so expensive, and secondly b/c it expires so quickly. But some recipes say you can use HWC or milk! Does milk whip? Would it if you used 100% milk? How come you can use it some times and not others? Is there something you could ADD to milk to make it do whatever HWC does? Could you use that whipped cream in a can?
To thank you for putting up w/ my dumb questions, here's a recipe from the "McCalls" [no HWC!]that looks handy:


1/2 c. butter or margarine
1 c. granulated sugar
1/4 c. milk
1 3/4 to 2 c. sifted powdered sugar
1 t. vanilla or 1/2 t. almond extract.

1. Melt butter in small saucepan over med. heat. Remove.
2. Add gran. sugar and milk; stir well.
3. Bring to boil while stirring. Remove from heat; let
4. With mixer or wooden spoon, beat in 1 3/4 c. powd. sugar into warm mixture, beating well after each addition, until frosting is thick enough to spread and barely holds its shape. [Honest! That's what it says.]
5. (Oh, here we go...) If frosting seems too thin to spread, gradually beat in a little more powd. sugar. Add vanilla.
(and this in all caps...) MAKES ENOUGH TO FROST TOP AND SIDES OF TWO-LAYER CAKE OR 13X9 SHEET CAKE. (Are we supposed to assume the filling b/t layers is the "top" of the bottom layer? It does NOT say "tops.")

And while I'm in the mood to find fault w/recipes, my idea of a "small saucepan" wouldn't be big enough to hold all that. Anyway, it still looks handy, now that you know the possible pitfalls.



Follow-Up Postings:

RE: LOOKING for: I would have sworn it was in Mom's 'McCall's Bo

I don't think you can whip milk, even whole milk, but I was remembering that you can whip evaporated milk. I looked it up & here is what I found:
1 teaspoon plain gelatin
1 cup Evaporated Milk
1/4 to 1/2 cup powdered sugar
1 teaspoon vanilla
Sprinkle 1 teaspoon gelatin over 2 tablespoons water in microwave-safe bowl; let stand for 2 minutes. Microwave on HIGH power for 40 seconds; stir. Let stand for additional 2 minutes or until dissolved. Pour 1 cup Evaporated Milk or Evaporated Fat Free Milk and dissolved gelatin into small mixer bowl; follow recipe for Whipped Topping.Pour evaporated milk into small mixer bowl; place beaters into mixture. Freeze for about 30 minutes or until ice crystals form around edge of bowl. Beat on high until very frothy. Gradually add sugar and vanilla ; continue beating until mixture is stiff. If you will be using the whipped cream immediately you can skip using the gelatin. Just make sure the evaporated milk & beaters are very cold.

Makes 4 cups.

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