FREEZING OKRA TO FRY RECIPES

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ERMINE ICING RECIPE - NYT COOKING



Ermine Icing Recipe - NYT Cooking image

This is an old-fashioned icing, also called boiled-milk frosting. The results are as light as whipped cream but with much more character. It was the original icing for red velvet cake. For best results, you may want to double it: A little extra frosting never hurts.

Provided by Kim Severson

Total Time 15 minutes

Yield Frosts one cake, with 2 or 3 layers

Number Of Ingredients 6

5 tablespoons/40 grams flour
1 cup/235 milliliters whole milk
1 teaspoon/5 milliliters vanilla extract
Pinch of salt
1 cup/ 230 grams unsalted butter, softened
1 cup/200 grams granulated sugar

Steps:

  • Over medium heat, whisk flour and milk in a small saucepan and heat to a simmer, stirring frequently until it becomes very thick and almost puddinglike.
  • Remove from heat, whisk in vanilla and salt. Pour into a bowl to allow it to cool completely. Put plastic wrap on the surface to keep a skin from forming.
  • Use a mixer to cream together butter and sugar until light and fluffy, scraping the sides of the bowl occasionally, about 5 minutes. With the mixer on medium, add the cooled flour mixture a little bit at a time. Continue to beat until the mixture becomes light and fluffy and resembles whipped cream.

Nutrition Facts : @context http//schema.org, Calories 674, UnsaturatedFatContent 15 grams, CarbohydrateContent 57 grams, FatContent 49 grams, FiberContent 1 gram, ProteinContent 4 grams, SaturatedFatContent 31 grams, SodiumContent 110 milligrams, SugarContent 54 grams, TransFatContent 2 grams

HOT WATER CORNBREAD : TASTE OF SOUTHERN



Hot Water Cornbread : Taste of Southern image

Quick and easy Hot Water Cornbread, takes just a few minutes to make. Serve it warm for best results.

Provided by Steve Gordon

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 4

Number Of Ingredients 4

¾ cup Yellow Corn Meal –self rising
¼ cup Self Rising Flour
½ teaspoon Salt
Hot water as needed, about one cup.

Steps:

  • Place the cornmeal in a small mixing bowl.
  • Add the flour.
  • Add the salt.
  • Use a fork to mix the dry ingredients together.
  • Gradually stir in enough hot water to make a thin batter.
  • Let the batter rest while you heat up your skillet.
  • Place a skillet over Medium heat on your stove top.
  • Add enough oil to slightly coat the bottom of the pan.
  • Use a ¼ cup measuring scoop to add batter to the hot oil.
  • Do not crowd the pan.
  • Watch for the bottom edges to turn brown, and for bubbles to appear in the batter.
  • When the top begins to dry, flip the cornbread over.
  • Let it cook for 2-3 minutes per side until done.
  • Remove from pan and place on folded paper towels to drain.
  • Serve warm.
  • Enjoy!

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