Your receipe for caramel icing reminds me of a simple inexpensive dessert I used to make for my children when they were little and money was scarce. If we had a good, rich dessert, they were satisfied with cheaper meat dishes. I would prepare a biscuit receipe using a little sugar and work in as many apples as I could. Then I made a sauce similar to the caramel icing only thinner. Poured over the hot apple biscuits, it was delicious and inexpensive.
>>>I would prepare a biscuit receipe using a little sugar and work in as many apples as I could. Then I made a sauce similar to the caramel icing only thinner. Poured over the hot apple biscuits, it was delicious and inexpensive.<<<<<
Fantastic. Guess what’s for desert here tonight!
I gotta try that.
Well, desert is cookin...
I made it like an ‘apple pan doughty’ in a 12” cast iron skillet and it is baking in the oven.
Now I better check out that caramel sauce... :D
That is definitely a ‘down eastern’ comfort food.
I would prepare a biscuit receipe using a little sugar and work in as many apples as I could. Then I made a sauce similar to the caramel icing only thinner. Poured over the hot apple biscuits, it was delicious and inexpensive.<<<
That sounds very good.
Several of the icings, I remember my mother making.
She was famous for a Wintergreen Coconut Cake that she made.
Back in the 1950’s when my brother was in Alaska in the Air Force, she decided she would send him a cake for his birthday and the above was his favorite.
She baked it, froze it, and wrapped it in a wool shirt she had bought for him, and with her Congressman’s help, managed to get it on a Military airplane and to Ray in good shape.
I didn’t get a chance to check all the recipes on that page site or the other ‘old’ books they show there.