This is wonderful when paired with a chocolate cake like the one I posted yesterday, cupcakes, or brownies!
1/4 cup butter, melted
2 1/2 T baking cocoa
1 box powdered sugar
1/4 cup strong black coffee
dash of vanilla
Mix melted butter and Baking Cocoa in a mixing bowl. Add the confectioners Sugar and the black Coffee. Mix well. Stir in vanilla.
TIP OF THE DAY: If frosting is too thin, put in fridge for a few minutes until it thickens.
Tomorrow's Daily Special: Apple Pie Fudge
Tuesday, December 18, 2007
Monday, December 17, 2007
Chocolate Buttermilk Birthday Cake
This is a wonderful, classic chocolate cake that you can match with any kind of frosting from cream cheese, to chocolate, to mocha.
2 cups flour
1/2 cup unsweetened cocoa powder
1/2 t baking powder
1/2 t baking soda
1/2 t salt
2 sticks butter at room temperature
1 1/2 cups sugar
2 large eggs
2 large egg yolks
1 t vanilla
1 cup buttermilk
4 ounces bittersweet chocolate, melted and cooled
Preheat oven to 350 degrees and butter and flour two round cake pans. Line the bottoms with parchment or waxed paper. Whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside. Beat butter on medium speed till soft and creamy. Add sugar and beat for 2 minutes. Add the eggs and yolks- one at a time- beating for one minute after each addition. Add vanilla and mix well, Scrape down sides of bowl as needed. Alternate adding dry ingredients and buttermilk, starting and ending with dry ingredients. Mix only until each new batch is blended into the batter. Fold in melted chocolate. Divide batter between the cake pans. Bake for 26-30 minutes. Transfer to wire racks and cool for about 5 minutes. Run a knife around the sides of the cake, unmold them and peel off the waxed paper. Invert and cool to room temperature. Frost with your favorite frosting.
TIP OF THE DAY: I think that the key to a moist cake is to add 1/2 to 1 cup of sour cream to every single cake recipe- boxed or from scratch. Even if it doesn't call for it- I add it to every cake I make- and it seems to make a really moist cake every single time!
Tomorrow's Daily Special: Mocha Chocolate Frosting
2 cups flour
1/2 cup unsweetened cocoa powder
1/2 t baking powder
1/2 t baking soda
1/2 t salt
2 sticks butter at room temperature
1 1/2 cups sugar
2 large eggs
2 large egg yolks
1 t vanilla
1 cup buttermilk
4 ounces bittersweet chocolate, melted and cooled
Preheat oven to 350 degrees and butter and flour two round cake pans. Line the bottoms with parchment or waxed paper. Whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside. Beat butter on medium speed till soft and creamy. Add sugar and beat for 2 minutes. Add the eggs and yolks- one at a time- beating for one minute after each addition. Add vanilla and mix well, Scrape down sides of bowl as needed. Alternate adding dry ingredients and buttermilk, starting and ending with dry ingredients. Mix only until each new batch is blended into the batter. Fold in melted chocolate. Divide batter between the cake pans. Bake for 26-30 minutes. Transfer to wire racks and cool for about 5 minutes. Run a knife around the sides of the cake, unmold them and peel off the waxed paper. Invert and cool to room temperature. Frost with your favorite frosting.
TIP OF THE DAY: I think that the key to a moist cake is to add 1/2 to 1 cup of sour cream to every single cake recipe- boxed or from scratch. Even if it doesn't call for it- I add it to every cake I make- and it seems to make a really moist cake every single time!
Tomorrow's Daily Special: Mocha Chocolate Frosting
Sunday, December 16, 2007
Cake Mix Frosting
My daughter Madison LOVES Cold Stone Creameries Cake Batter ice cream- so when I saw this frosting recipe that said it tasted just like their ice cream, I knew I had to try it! Monday was her 1/2 Birthday so I thought that would be the perfect opportunity! She ABSOLUTELY loved it and asked to eat the frosting off of the cake (of course I said no to her request)! It seems odd, but is actually wonderful!
1-2 cup whipping cream
1 (18 ounce) package cake mix, any flavor (I used white)
Use 1/2 the cake mix. Pour into bowl and with electric beater, mix until most lumps are gone. Pour in whipping cream. Start with 1 cup, add more as needed. This can get very thick fast, so just add more whipping cream until you reach desired spreading consistency.
TIP OF THE DAY: For a great variation-- use chocolate cake mix, mix as directed, stir in mini marshmallows, slivered almonds and chocolate chips for a rocky road frosting.
Tomorrow's Daily Special: Chocolate Buttermilk Birthday Cake
1-2 cup whipping cream
1 (18 ounce) package cake mix, any flavor (I used white)
Use 1/2 the cake mix. Pour into bowl and with electric beater, mix until most lumps are gone. Pour in whipping cream. Start with 1 cup, add more as needed. This can get very thick fast, so just add more whipping cream until you reach desired spreading consistency.
TIP OF THE DAY: For a great variation-- use chocolate cake mix, mix as directed, stir in mini marshmallows, slivered almonds and chocolate chips for a rocky road frosting.
Tomorrow's Daily Special: Chocolate Buttermilk Birthday Cake
Saturday, December 15, 2007
Peanut Brittle Oatmeal Bars
Tony loves peanut brittle so when I saw this recipe, I knew I simply had to make it for him. I had high hopes for it and was NOT disappointed at ALL. What a great use for any peanut brittle you have lying around!
3/4 cup butter, softened
1 1/4 cups peanut butter
1 cup sugar
1/2 cup brown sugar, packed
1 t baking powder
1/2 t baking soda
2 eggs
1 t vanilla
1 1/4 cups flour
2 cups regular or quick cooking oats
1 1/4 cups crushed peanut brittle
8 ounces white baking chocolate, chopped
Preheat oven to 375 degrees. Line a 15 x 10 x 1 inch baking pan with foil, extending foil over edges of pan; grease foil. Set baking pan aside. Beat butter and 1/2 cup of peanut butter in a large bowl with an electric mixer on medium till well combined. Add sugars, baking powder, and baking soda. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Stir in oats and 1/2 cup of peanut brittle. Press dough on bottom of the prepared pan. Bake for 15 minutes. Center will not appear set; bars sink as they cool. Cool completely in pan on wire rack. Heat and stir white baking chocolate and remaining 3/4 cup peanut butter in a small saucepan over low heat until mixture is melted and smooth. Spread evenly over cooled mixture in pan. Sprinkle with remaining peanut brittle. Chill bars for about 30 minutes or until chocolate mixture is nearly set. Use foil to lift baked mixture from pan. Cut into bars. Store in refrigerator.
Tomorrow's Daily Special: Cake Mix Frosting
3/4 cup butter, softened
1 1/4 cups peanut butter
1 cup sugar
1/2 cup brown sugar, packed
1 t baking powder
1/2 t baking soda
2 eggs
1 t vanilla
1 1/4 cups flour
2 cups regular or quick cooking oats
1 1/4 cups crushed peanut brittle
8 ounces white baking chocolate, chopped
Preheat oven to 375 degrees. Line a 15 x 10 x 1 inch baking pan with foil, extending foil over edges of pan; grease foil. Set baking pan aside. Beat butter and 1/2 cup of peanut butter in a large bowl with an electric mixer on medium till well combined. Add sugars, baking powder, and baking soda. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Stir in oats and 1/2 cup of peanut brittle. Press dough on bottom of the prepared pan. Bake for 15 minutes. Center will not appear set; bars sink as they cool. Cool completely in pan on wire rack. Heat and stir white baking chocolate and remaining 3/4 cup peanut butter in a small saucepan over low heat until mixture is melted and smooth. Spread evenly over cooled mixture in pan. Sprinkle with remaining peanut brittle. Chill bars for about 30 minutes or until chocolate mixture is nearly set. Use foil to lift baked mixture from pan. Cut into bars. Store in refrigerator.
Tomorrow's Daily Special: Cake Mix Frosting
Friday, December 14, 2007
Coconut Candy Bars
These are VERY similar to the Mounds Candy bars. YUMMY!
2 cups graham cracker crumbs
1 1/2 cup whole almonds, toasted
1/3 cup packed brown sugar
2/3 cup butter, melted
1 14-ounce package flaked coconut
1 14-ounce can (1 1/4 cups) sweetened condensed milk
18 ounces dark chocolate pieces, melted
Preheat oven to 350 degrees. For crust place graham cracker crumbs, 1/2 cup of the almonds, and the brown sugar in a food processor. Cover and process till almonds are finely chopped. Add butter, cover and pulse until mixture is well combined. Press crumb mixture on bottom of
ungreased 9 x 13 pan. Bake for 12 minutes. Combine coconut and sweetened condensed milk in a medium bowl. Spread mixture evenly over crust. Sprinkle remaining 1 cup almonds evenly over coconut layer. Bake for 10 minutes. Spread melted chocolate evenly over top of baked mixture. Cool completely in pan on a wire rack. Chill for 20 minutes. Cut into bars.
TIP OF THE DAY: Toast nuts in a shallow baking pan for 5 to 10 minutes at 350 degrees or until nuts are lightly brown.
Tomorrow's Daily Special: Peanut Brittle Oatmeal Bars
2 cups graham cracker crumbs
1 1/2 cup whole almonds, toasted
1/3 cup packed brown sugar
2/3 cup butter, melted
1 14-ounce package flaked coconut
1 14-ounce can (1 1/4 cups) sweetened condensed milk
18 ounces dark chocolate pieces, melted
Preheat oven to 350 degrees. For crust place graham cracker crumbs, 1/2 cup of the almonds, and the brown sugar in a food processor. Cover and process till almonds are finely chopped. Add butter, cover and pulse until mixture is well combined. Press crumb mixture on bottom of
ungreased 9 x 13 pan. Bake for 12 minutes. Combine coconut and sweetened condensed milk in a medium bowl. Spread mixture evenly over crust. Sprinkle remaining 1 cup almonds evenly over coconut layer. Bake for 10 minutes. Spread melted chocolate evenly over top of baked mixture. Cool completely in pan on a wire rack. Chill for 20 minutes. Cut into bars.
TIP OF THE DAY: Toast nuts in a shallow baking pan for 5 to 10 minutes at 350 degrees or until nuts are lightly brown.
Tomorrow's Daily Special: Peanut Brittle Oatmeal Bars
Thursday, December 13, 2007
Butterscotch Eggnog Fudge
This time of year cookies and candy are my favorite type of sweet to make and share. This one combines three great flavors- eggnog, butterscotch, and cashew nuts!
1 cup eggnog
1/2 cup sugar
3 T butter
1 T light corn syrup
1/8 t salt
1 cup butterscotch morsels
1 cup chopped cashews
Butter an 8 x 8 inch cake pan and set aside. In a heavy saucepan combine eggnog, sugar, butter, corn syrup, and salt. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture comes to a boil. Continue to cook until mixture registers 232 to 240 degrees on a candy thermometer. Add butterscotch pieces and continue to cook until they are completely melted, stirring constantly. Add cashews, stirring to combine. Pour mixture into prepared pan. Cool to room temperature and refrigerate. Cut into small squares.
TIP OF THE DAY: When making candy instead of buttering the pan, I line it with waxed paper- with several inches extra at each end. When the candy has cooled and set, I simply pick it up and set it on a cutting board. Once you peel off the paper, cutting is a snap!
Tomorrow's Daily Special: Coconut Candy Bars
1 cup eggnog
1/2 cup sugar
3 T butter
1 T light corn syrup
1/8 t salt
1 cup butterscotch morsels
1 cup chopped cashews
Butter an 8 x 8 inch cake pan and set aside. In a heavy saucepan combine eggnog, sugar, butter, corn syrup, and salt. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture comes to a boil. Continue to cook until mixture registers 232 to 240 degrees on a candy thermometer. Add butterscotch pieces and continue to cook until they are completely melted, stirring constantly. Add cashews, stirring to combine. Pour mixture into prepared pan. Cool to room temperature and refrigerate. Cut into small squares.
TIP OF THE DAY: When making candy instead of buttering the pan, I line it with waxed paper- with several inches extra at each end. When the candy has cooled and set, I simply pick it up and set it on a cutting board. Once you peel off the paper, cutting is a snap!
Tomorrow's Daily Special: Coconut Candy Bars
Wednesday, December 12, 2007
Butterfinger Balls
These are an easy candy to make for the Butterfinger lovers in your life.
3 3/4 cups powdered sugar (1 pound)
2-3 cups Rice Krispies, crushed
1 18 ounce jar creamy peanut butter
4 regular sized Butterfinger bars, crushed
1 T vanilla
1/2 cup butter, melted
Chocolate Almond bark
Combine first 6 ingredients in mixer and roll into balls. Melt almond bark and dip balls into chocolate and lay on wax paper lined cookie sheets.
TIP OF THE DAY: Drizzle the Butterfinger balls with white almond bark to make them look festive! Also be sure to hide the Butterfinger bars after you buy them or your husband might eat them and have to go to the store for more! :)
Tomorrow's Daily Special: Butterscotch Eggnog Fudge
3 3/4 cups powdered sugar (1 pound)
2-3 cups Rice Krispies, crushed
1 18 ounce jar creamy peanut butter
4 regular sized Butterfinger bars, crushed
1 T vanilla
1/2 cup butter, melted
Chocolate Almond bark
Combine first 6 ingredients in mixer and roll into balls. Melt almond bark and dip balls into chocolate and lay on wax paper lined cookie sheets.
TIP OF THE DAY: Drizzle the Butterfinger balls with white almond bark to make them look festive! Also be sure to hide the Butterfinger bars after you buy them or your husband might eat them and have to go to the store for more! :)
Tomorrow's Daily Special: Butterscotch Eggnog Fudge
Tuesday, December 11, 2007
Dark Chocolate Cheesecake Stuffed Cake
This is my version of a recipe in this year's Southern Living Christmas book. It is a little time consuming to make but it truly worth the effort. It's a HUGE, heavy cake that is truly amazing!Cake:
1 package devil's food cake mix
1 (3.4 ounce) chocolate instant pudding mix
3 large eggs
1 1/4 cups milk
1 cup cooking oil
1 T vanilla extract
1 t almond extract
3 (1.55 ounce) Hershey's milk chocolate bars, chopped
3 batches of cream cheese frosting (recipe below)
1 small turtle cheesecake, chopped into small pieces
1 jar dulce de leche caramel sauce
Frosting: (to make 3 bathes of frosting)
3 (8 ounce) packages cream cheese
3 boxes powdered sugar
milk, as needed
Preheat oven to 350 degrees. Grease and dust with cocoa 2 round cake pans. Beat cake mix and next 7 ingredients at low speed with electric mixer for 1 minute, then beat for 2 minutes at medium speed. Fold in chopped Hershey bars. Pour into prepared pans. Bake for 35 minutes or until cake springs back when lightly touched. Cool in pans for 10 minutes. Remove from pans and cool completely. Wrap and chill for at least one hour. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place one cake layer on cake plate and spread with 1/2 cup cream cheese frosting. Spread with 2 T dulce de leche caramel. Sprinkle with one fourth of the cheesecake pieces. Press cheesecake pieces down into frosting. Repeat with other layers, omitting the cheesecake pieces and dulce de leche on top of last layer. Frost sides and top of cake with remaining frosting. Drizzle with dulce de leche and decorate top with remaining cheesecake pieces. Cover and chill until ready to serve.
Frosting: Mix together cream cheese and powdered sugar.
TIP OF THE DAY: The original recipe called for Sara Lee cheesecake bites but since they do not sell them ANYWHERE in this town, I use a small turtle cheesecake. The recipe also called for canned frosting but I prefer to make my own. In order to spread the dulce de leche, I heated it in the microwave for about 10 seconds before spreading it.
Tomorrow's Daily Special: Butterfinger Balls
1 package devil's food cake mix
1 (3.4 ounce) chocolate instant pudding mix
3 large eggs
1 1/4 cups milk
1 cup cooking oil
1 T vanilla extract
1 t almond extract
3 (1.55 ounce) Hershey's milk chocolate bars, chopped
3 batches of cream cheese frosting (recipe below)
1 small turtle cheesecake, chopped into small pieces
1 jar dulce de leche caramel sauce
Frosting: (to make 3 bathes of frosting)
3 (8 ounce) packages cream cheese
3 boxes powdered sugar
milk, as needed
Preheat oven to 350 degrees. Grease and dust with cocoa 2 round cake pans. Beat cake mix and next 7 ingredients at low speed with electric mixer for 1 minute, then beat for 2 minutes at medium speed. Fold in chopped Hershey bars. Pour into prepared pans. Bake for 35 minutes or until cake springs back when lightly touched. Cool in pans for 10 minutes. Remove from pans and cool completely. Wrap and chill for at least one hour. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place one cake layer on cake plate and spread with 1/2 cup cream cheese frosting. Spread with 2 T dulce de leche caramel. Sprinkle with one fourth of the cheesecake pieces. Press cheesecake pieces down into frosting. Repeat with other layers, omitting the cheesecake pieces and dulce de leche on top of last layer. Frost sides and top of cake with remaining frosting. Drizzle with dulce de leche and decorate top with remaining cheesecake pieces. Cover and chill until ready to serve.
Frosting: Mix together cream cheese and powdered sugar.
TIP OF THE DAY: The original recipe called for Sara Lee cheesecake bites but since they do not sell them ANYWHERE in this town, I use a small turtle cheesecake. The recipe also called for canned frosting but I prefer to make my own. In order to spread the dulce de leche, I heated it in the microwave for about 10 seconds before spreading it.
Tomorrow's Daily Special: Butterfinger Balls
Monday, December 10, 2007
Italian Coconut Cake
This is a recipe that I got from my sweet friend Lora. It's actually her husband's grandmother's recipe and is the BEST coconut cake I have ever tasted. It's a heavy, old fashioned YUMMY treat! I made it for an event at church this past Friday night and one sweet gentleman came back after eating a piece and told me it was the best cake he had ever eaten.
Cake:
2 cups sugar
1/2 cup Crisco
1 stick butter
5 eggs, divided
2 cups flour
1 cup buttermilk
1 t baking soda
1 t vanilla
1 pinch salt
2 cups coconut
Frosting:
2 (8 ounce) packages cream cheese
2 boxes powdered sugar
1/2 cup coconut, optional
1/4 cup nuts, optional
Cake: Preheat oven to 350 degrees. Cream together sugar, Crisco, and butter. Add 5 egg yolks, flour, buttermilk, baking soda, vanilla, and salt. In large mixing bowl, beat 5 egg whites and fold carefully into the batter. Stir in coconut. Pour into 3 greased and floured round cake pans. Bake for 25 minutes or until a toothpick comes out clean. Cool slightly and turn out onto wire racks to cool completely.
Frosting: Mix together cream cheese and powdered sugar. Stir in coconut and nuts. Spread on cooled cake.
TIP OF THE DAY: I do not put coconut and nuts in my frosting but I'm sure it would be yummy. The frosting recipe makes alot of frosting, but if you half the recipe, you really don't have enough to completely cover the cake and make it pretty!
Tomorrow's Daily Special: Dark Chocolate Cheesecake Stuffed Cake
Cake:
2 cups sugar
1/2 cup Crisco
1 stick butter
5 eggs, divided
2 cups flour
1 cup buttermilk
1 t baking soda
1 t vanilla
1 pinch salt
2 cups coconut
Frosting:
2 (8 ounce) packages cream cheese
2 boxes powdered sugar
1/2 cup coconut, optional
1/4 cup nuts, optional
Cake: Preheat oven to 350 degrees. Cream together sugar, Crisco, and butter. Add 5 egg yolks, flour, buttermilk, baking soda, vanilla, and salt. In large mixing bowl, beat 5 egg whites and fold carefully into the batter. Stir in coconut. Pour into 3 greased and floured round cake pans. Bake for 25 minutes or until a toothpick comes out clean. Cool slightly and turn out onto wire racks to cool completely.
Frosting: Mix together cream cheese and powdered sugar. Stir in coconut and nuts. Spread on cooled cake.
TIP OF THE DAY: I do not put coconut and nuts in my frosting but I'm sure it would be yummy. The frosting recipe makes alot of frosting, but if you half the recipe, you really don't have enough to completely cover the cake and make it pretty!
Tomorrow's Daily Special: Dark Chocolate Cheesecake Stuffed Cake
Sunday, December 9, 2007
Coconut Dream Dessert
This recipe is a variation of the fabulous and well loved Chocolate Delight dessert. It's a wonderful dessert- kind of like a coconut cream pie in a big pan.
Crust:
1 cup flour
1/2 cup butter or margarine
1/2 to 1 cup chopped pecans
Filling 1st Layer:
1 cup powdered sugar
8 ounces cream cheese, softened
8 ounces Cool Whip
Filling 2nd Layer:
2 (3 ounce) packages cook and serve coconut pudding mix
4 cups milk
Topping:
8 ounces Cool Whip
1/2 cup toasted coconut
1/4 cup chopped pecans
Preheat oven to 350 degrees. Mix all crust ingredients together and press in bottom of a 9 x 13 pan. Bake for 15 and set aside to cool. For first layer beat cream cheese and powdered sugar in a medium bowl till smooth. Fold in whipped cream and spread over cooled crust.
For 2nd layer, cook the pudding with the milk according to package directions and allow to cool completely. Spread over first layer. Cover with Cool Whip and sprinkle with coconut and pecans. Chill and serve.
Tomorrow's Daily Special: Italian Coconut Cake
Crust:
1 cup flour
1/2 cup butter or margarine
1/2 to 1 cup chopped pecans
Filling 1st Layer:
1 cup powdered sugar
8 ounces cream cheese, softened
8 ounces Cool Whip
Filling 2nd Layer:
2 (3 ounce) packages cook and serve coconut pudding mix
4 cups milk
Topping:
8 ounces Cool Whip
1/2 cup toasted coconut
1/4 cup chopped pecans
Preheat oven to 350 degrees. Mix all crust ingredients together and press in bottom of a 9 x 13 pan. Bake for 15 and set aside to cool. For first layer beat cream cheese and powdered sugar in a medium bowl till smooth. Fold in whipped cream and spread over cooled crust.
For 2nd layer, cook the pudding with the milk according to package directions and allow to cool completely. Spread over first layer. Cover with Cool Whip and sprinkle with coconut and pecans. Chill and serve.
Tomorrow's Daily Special: Italian Coconut Cake
Saturday, December 8, 2007
Fruit Cocktail Cake
Cake:
2 cups flour
1 1/2 cups sugar
1 can fruit cocktail (including juice)
2 t baking soda
2 eggs
1/2 cup brown sugar
1 cup pecans
Preheat oven to 300 degrees. Mix together flour, sugar, fruit cocktail, baking soda and eggs. Pour into greased and floured cake pan. Sprinkle brown sugar and pecans on top. Bake for 1 hour.
Topping:
1/2 cup sugar
1 stick butter
1 can eagle brand milk
Mix together in a saucepan. Bring to a boil- stirring constantly. Pour over cake as soon as it comes out of the oven.
Tomorrow's Daily Special: Coconut Dream Dessert
2 cups flour
1 1/2 cups sugar
1 can fruit cocktail (including juice)
2 t baking soda
2 eggs
1/2 cup brown sugar
1 cup pecans
Preheat oven to 300 degrees. Mix together flour, sugar, fruit cocktail, baking soda and eggs. Pour into greased and floured cake pan. Sprinkle brown sugar and pecans on top. Bake for 1 hour.
Topping:
1/2 cup sugar
1 stick butter
1 can eagle brand milk
Mix together in a saucepan. Bring to a boil- stirring constantly. Pour over cake as soon as it comes out of the oven.
Tomorrow's Daily Special: Coconut Dream Dessert
Friday, December 7, 2007
Buttermilk Candy
This is an OLD recipe that was in both my mother's and grandmother's recipe box. YUMMY!
2 cup sugar
1 1/4 cup buttermilk
1/2 t baking soda
2 T white Karo syrup
vanilla
Mix sugar, buttermilk, baking soda, and Karo and heat in large pot over medium heat till mixture boils and thickens. Set off of heat and add vanilla. When lukewarm, beat with mixer till thick like fudge. Pour into buttered square pan. Cool till set and cut into small squares.
Tomorrow's Daily Special: Fruit Cocktail Cake
2 cup sugar
1 1/4 cup buttermilk
1/2 t baking soda
2 T white Karo syrup
vanilla
Mix sugar, buttermilk, baking soda, and Karo and heat in large pot over medium heat till mixture boils and thickens. Set off of heat and add vanilla. When lukewarm, beat with mixer till thick like fudge. Pour into buttered square pan. Cool till set and cut into small squares.
Tomorrow's Daily Special: Fruit Cocktail Cake