Browse Items (16 total)
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Burnt Butter Icing
BURNT BUTTER ICING
Melt 6 T. butter till golden brown. Blend in pd. s
2½ C. pd. sugar. Add 1 t. vanilla. Stir in about 4T.
hot water. beat to requred.stiffness.
Card 1 Back: blank
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# Burnt Butter Icing
## Ingredients
- 6 Tbsp butter
- 2 1/2 cups powdered sugar
- 1 tsp vanilla
- About 4 Tbsp hot water
## Instructions
1. Melt butter in a pan until golden brown.
2. Blend in powdered sugar.
3. Add vanilla.
4. Stir in about 4 Tbsp hot water.
5. Beat to required stiffness. -
Chocolate Covered Almond Crunch
CHOCOLATE COVERED ALMOND CRUNCH
Toast 1 cup ground almonds till light brown in slow oven.
Melt 1 cup butter in heavy saucepan, over low heat. Add
1 cup sugar; stir till blended and sugar is melted. Add
2 T. water and 1 T. light corn syrup; bring slowly to boil.
Boil to just barely brittle stage. Remove from fire and
stir briskly into it ½ cup nuts. Pour into shallow pan to
cool. When cold, spread ½ pkg Chocolate chips, melted
ansd sprinkle with ¼ cup nuts. Turn to other side add
repeat frosting, ending with sprinkling with remaining
¼ cup nuts. Cut into xxxxxxxxxxxxxxxxx serving pieces.
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# Chocolate Covered Almond Crunch
## Ingredients
- 1 cup ground almonds, toasted
- 1 cup butter
- 1 cup sugar
- 2 Tbsp water
- 1 Tbsp light corn syrup
- 1/2 cup nuts (stirred in)
- 1/2 pkg chocolate chips
- 1/4 cup nuts (for first side topping)
- 1/4 cup nuts (for second side topping)
## Instructions
1. Toast 1 cup ground almonds in a slow oven until light brown.
2. Melt butter in a heavy saucepan over low heat. Add sugar; stir until blended and sugar is melted.
3. Add 2 Tbsp water and 1 Tbsp light corn syrup; bring slowly to a boil.
4. Boil to just barely brittle stage (300°F to 305°F).
5. Remove from heat and stir briskly into it 1/2 cup nuts.
6. Pour into a shallow pan to cool.
7. When cold, spread melted chocolate chips (1/2 pkg) over the top and sprinkle with 1/4 cup nuts.
8. Turn to the other side and repeat frosting, ending with sprinkling with the remaining 1/4 cup nuts.
9. Cut into serving pieces. -
Chocolate Covered Almond Crunch
CHOCOLATE COVERED ALMOND CRUNCH
TOAST 2 cups ground almonds till light brown. (slow oven
Melt 2 cups butter in a heavy saucepan, over low heat.
add sugar (2cups) and stir in till blended and sugar is
melted. Add ¼ cup water, 2 tbls light corn syrup and
slowly bring to boil. Boil to just barely the brittle
stage. XXXX Remove from fire and stir in briskly 1 1/3
cups of the toasted almonds. Pour into a shallow pan
to cool. When cold, spread with 1 package Chocolate
chips and sprinkle with half the remaining nuts. Turn
to other side and repeat with 1 pkg melted chips. Cut
Card 1 Back:
into serivng pieces.
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# Chocolate Covered Almond Crunch
## Ingredients
- 2 cups ground almonds, toasted
- 2 cups butter
- 2 cups sugar
- 1/4 cup water
- 2 Tbsp light corn syrup
- 2 packages chocolate chips
## Instructions
1. Toast 2 cups ground almonds in a slow oven until light brown.
2. Melt butter in a heavy saucepan over low heat.
3. Add sugar and stir until blended and sugar is melted.
4. Add water and corn syrup and slowly bring to a boil.
5. Boil to just barely the brittle stage.
6. Remove from heat and stir in briskly 1 1/3 cups of the toasted almonds.
7. Pour into a shallow pan to cool.
8. When cold, spread with 1 package of chocolate chips and sprinkle with half the remaining toasted almonds.
9. Turn to the other side and repeat with 1 package of melted chocolate chips.
10. Cut into serving pieces. -
Chocolate Gloss
Card 1 Front of recipe RCA0010-20260706-0016:
Chocolate Gloss
¾ cup sugar
½ cup coffee cream
1 package (6 oz.) semi-sweet
chocolate pieces
Combine cream and sugar and cook over low
heat until mixture comes to boiling point. Re-
move from heat. Place chocolate pieces in
mixing bowl. Pour hot cream mixture over
chocolate. Beat at low speed until chocolate
is melted. Then beat at high speed until frost-
ing is of spreading consistency. Use as di-
rected above. [Continued on page 68]
Card 1 Back: blank
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# Chocolate Gloss
## Ingredients
- 3/4 cup sugar
- 1/2 cup coffee cream (half and half or table cream)
- 1 package (6 oz.) semi-sweet chocolate pieces
## Instructions
1. Combine cream and sugar and cook over low heat until mixture comes to boiling point.
2. Remove from heat.
3. Place chocolate pieces in a mixing bowl.
4. Pour hot cream mixture over chocolate.
5. Beat at low speed until chocolate is melted.
6. Then beat at high speed until frosting is of spreading consistency.
7. Use as directed above. -
Creamy Chocolate Fudge Frosting
CREAMY CHOCOLATE FUDGE FROSTING
1 Melt over low heat 1/3 cup but-
ter, or other shortening, with 1/4 cup
water. Remove from heat.
(Add 1/8 teaspoon salt if unsalted short-
ening is used.)
2 Stir in 1/2 cup cocoa (less cocoa
may be used if desired).
3 Mix in 2 1/2 cups powdered
sugar—1 cup at a time. Beat smooth
and creamy. Add 1 teaspoon vanilla.
Add a little water if too thick.
Card 1 Front: "CHOCOLATE IS A MAN'S
FAVORITE FROSTING,"
says
Duncan Hines
"You're sure to please
him, and your family as
well, with a rich choco-
late frosting on a deli-
cious white cake. This
Creamy Chocolate Fudge
Frosting (see back of
folder) spreads smoothly
and stays moist and
creamy. The Hawaiian Dream Cake on the
inside of this folder is another treat you'll
want to make for your family."
W-1
---
# Creamy Chocolate Fudge Frosting
*Recipe by Duncan Hines*
## Ingredients
- 1/3 cup butter or other shortening
- 1/4 cup water
- 1/8 tsp salt (add only if unsalted shortening is used)
- 1/2 cup cocoa (less may be used if desired)
- 2 1/2 cups powdered sugar
- 1 tsp vanilla
- A little water, if needed to thin
## Instructions
1. Melt butter (or other shortening) with water over low heat. Remove from heat.
2. If using unsalted shortening, add 1/8 tsp salt.
3. Stir in cocoa.
4. Mix in powdered sugar, 1 cup at a time. Beat until smooth and creamy.
5. Add vanilla.
6. Add a little water if frosting is too thick. -
Fudge Frosting
FUDGE FROSTING (LELA)
Mix together thoroly: 2 c. sugar, ¼ c. white corn
syrup, ½ c. milk, ½ c. shortining, 2 sq. unsweetened
chocolate, ¼ t. salt.
Stir over low heat till short. and chocolate are melted;
then, stirring constantly, bring to full boil. Boil for
exactly one minute
Remove from heat and beat until lukewarm; add 1 t.
vanilla and continue beating till icing loses gloss.
Considerable beating is required for creamy consistency
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# Fudge Frosting
*Recipe from the kitchen of Lela*
## Ingredients
- 2 cups sugar
- 1/4 cup white corn syrup
- 1/2 cup milk
- 1/2 cup shortening
- 2 squares unsweetened chocolate (2 oz)
- 1/4 tsp salt
- 1 tsp vanilla
## Instructions
1. Mix together thoroughly: sugar, white corn syrup, milk, shortening, unsweetened chocolate, and salt.
2. Stir over low heat until shortening and chocolate are melted.
3. Then, stirring constantly, bring to a full boil. Boil for exactly one minute.
4. Remove from heat and beat until lukewarm.
5. Add vanilla and continue beating until icing loses its gloss.
6. Considerable beating is required for a creamy consistency. -
Hawaiian Dream Cake / Creamy Golden Frosting
Card 1 Front:
HAWAIIAN DREAM CAKE CREAMY GOLDEN FROSTING
Bake Duncan Hines White or Yellow Cake in (Using 2 egg yolks)
layers as directed on package.
In medium bowl:
PINEAPPLE FILLING
1 Over low heat melt 4 tablespoons
Combine in small saucepan: butter, or other shortening, with 2 table-
spoons water. Remove from heat. (Add 1/8 tea-
2 cups crushed pineapple (with juice) spoon salt if unsalted shortening is used.)
1/2 cup sugar
4 tablespoons corn starch 2 Mix in 2 unbeaten egg yolks
1/4 teaspoon lemon extract
Cook over low heat (stir constantly) until clear.
Remove from heat. Stir in 2 teaspoons 3 Mix in 3 cups sifted powdered sugar,
lemon juice. 1 cup at a time. Beat until smooth and
creamy each time.
Split cooled layers — spread bottom part with
filling — replace top part — sift powdered sugar (If frosting is too stiff to spread easily, add
over top or frost with Creamy Lemon Frosting. teaspoon liquid.)
Enough filling for 2 layers — 1/2 recipe may be
used as filling between layers, then frosting over Start a Duncan Hines Recipe Collection.
top and sides. Watch for New recipes as they Appear
in Duncan Hines Cake Mix Packages.
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# Hawaiian Dream Cake and Creamy Golden Frosting
*Recipes by Duncan Hines*
---
# Hawaiian Dream Cake
## Ingredients
### Cake Base
- 1 package Duncan Hines White or Yellow Cake Mix (prepared as directed on package)
### Pineapple Filling
- 2 cups crushed pineapple (with juice)
- 1/2 cup sugar
- 4 Tbsp corn starch
- 2 tsp lemon juice
## Instructions
### Cake Base
1. Bake Duncan Hines White or Yellow Cake in layers as directed on package.
### Pineapple Filling
1. Combine in small saucepan: crushed pineapple (with juice), sugar, and corn starch.
2. Cook over low heat, stirring constantly, until clear.
3. Remove from heat. Stir in 2 tsp lemon juice.
### Assembly
1. Split cooled layers. Spread bottom part with filling. Replace top part.
2. Sift powdered sugar over top, or frost with Creamy Lemon Frosting.
*Note: Enough filling for 2 layers. 1/2 recipe may be used as filling between layers, then frosting over top and sides.*
---
# Creamy Golden Frosting
## Ingredients
- 4 Tbsp butter or other shortening
- 2 Tbsp water
- 1/8 tsp salt (only if unsalted shortening is used)
- 2 unbeaten egg yolks
- 1/4 tsp lemon extract
- 3 cups sifted powdered sugar
## Instructions
1. In a medium bowl, over low heat, melt 4 Tbsp butter or other shortening with 2 Tbsp water. Remove from heat. (Add 1/8 tsp salt if unsalted shortening is used.)
2. Mix in 2 unbeaten egg yolks and 1/4 tsp lemon extract.
3. Mix in 3 cups sifted powdered sugar, 1 cup at a time. Beat until smooth and creamy each time.
4. If frosting is too stiff to spread easily, add a teaspoon of liquid. -
Luxury Frosting
Luxury Frosting
Melt 2 cups semi sweet bits in top of
double boiler. Cool about one hour.
Cream ½ cup butter or margarine in a
small bowl. Gradually add 1 cup
sifted pd. sugar, creaming well. Add
2 eggs & beat thoroughly. Blend in
2 t vanilla and the melted chocolate
bits. Beat till smooth.
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# Luxury Frosting
## Ingredients
- 2 cups semi-sweet chocolate bits
- 1/2 cup butter or margarine
- 1 cup powdered sugar, sifted
- 2 eggs
- 2 tsp vanilla
## Instructions
1. Melt 2 cups semi-sweet chocolate bits in the top of a double boiler. Cool until just slightly warm.
2. Cream 1/2 cup butter or margarine in a small bowl.
3. Gradually add 1 cup sifted powdered sugar, creaming well.
4. Add 2 eggs and beat thoroughly.
5. Blend in 2 tsp vanilla and the melted chocolate bits.
6. Beat until smooth. -
Marshmallow Icing
Marshmallow Icing
¾c gran. sugar white of 1 egg
⅓c water vanilla
6or 8 marshmallows
Boil sugar & water until spins
thread, melt marshmallows in syrup
pour over beaten egg white add flavor
& spread thickly over cake. Melt
2 oz. unsweetened chocolate with
½ t. butter & spread thin coating
over icing when cool.
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# Marshmallow Icing
## Ingredients
- 3/4 cup granulated sugar
- 1/3 cup water
- 6 or 8 marshmallows
- White of 1 egg
- Vanilla
- 2 oz unsweetened chocolate
- 1/2 tsp butter
## Instructions
1. Boil sugar and water until it spins a thread (230–235°F).
2. Melt marshmallows in the syrup.
3. Pour over beaten egg white; add vanilla flavoring.
4. Spread thickly over cake.
5. Melt 2 oz unsweetened chocolate with 1/2 tsp butter and spread a thin coating over the icing when cool. -
Minute Boil Fudge Frosting
Card 1 Front:
Minute Boil Fudge Frosting
Place in saucepan: 2 ounces
chocolate finely cut 1½ cups sugar
7 T. milk, 2 T. butter. 1 T. corn syrup
and ¼ t. salt. Bring slowly to a full
rolling boil. stirring constantly and
boil briskly 1 minute. (1½ min. on rainy
or humid day) cool to lukewarm Add 1 t.
vanilla and beat til thick enough
to spread. If too hard add a little
cream or soften over hot water.
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# Minute Boil Fudge Frosting
## Ingredients
- 2 oz chocolate, finely cut
- 1 1/2 cups sugar
- 7 Tbsp milk
- 2 Tbsp butter
- 1 Tbsp corn syrup
- 1/4 tsp salt
- 1 tsp vanilla
## Instructions
1. Place in saucepan: chocolate, sugar, milk, butter, corn syrup, and salt.
2. Bring slowly to a full rolling boil, stirring constantly.
3. Boil briskly for 1 minute (1 1/2 minutes on a rainy or humid day).
4. Cool to lukewarm.
5. Add vanilla and beat until thick enough to spread.
6. If too hard, add a little cream or soften over hot water. -
Never Fail Chocolate Frosting
Never Fail Choc. frosting
1/3 cup sugar 1/3 c. coffee cream
dash of salt
Boil together one good minute
Pour over 1 pkg. choc. chips
Beat & Beat until spreadable
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# Never Fail Chocolate Frosting
## Ingredients
- 1/3 cup sugar
- 1/3 cup coffee cream (half and half or table cream)
- Dash of salt
- 1 pkg. chocolate chips (6oz)
## Instructions
1. Combine sugar, coffee cream, and salt in a saucepan.
2. Boil together for one good minute.
3. Pour over 1 package of chocolate chips.
4. Beat and beat until spreadable. -
Orange Boiled Icing
Orange boiled Icing
1½ c. sugar ½ c orange juice whites of 2 eggs
Heat sugar & orange juice slowly and boil
without stirring till sirup spins permanent
thread. Pour over beaten whites and
beat till stiff enough to spread
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# Orange Boiled Icing
## Ingredients
- 1 1/2 c. sugar
- 1/2 c. orange juice
- Whites of 2 eggs
## Instructions
1. Heat sugar and orange juice slowly and boil without stirring until syrup spins a permanent thread (230–235°F).
2. Pour over beaten egg whites.
3. Beat until stiff enough to spread.