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Glenda's Toffee Frosting recipe

Glenda's Toffee Frosting recipe

  • Recipes
  • Dish type
  • Cake
  • Cake decorating
  • Icing

A lusciously creamy toffee icing to top your favourite cake. This is sweet, but a nice alternative to buttercream when you're looking for something different. Use on sponge, chocolate cake, banana cake...

324 people made this

IngredientsServes: 12

  • 110g butter
  • 220g dark brown soft sugar
  • 1/4 teaspoon salt
  • 6 tablespoons milk
  • 350g sifted icing sugar

MethodPrep:5min ›Cook:10min ›Extra time:20min cooling › Ready in:35min

  1. Melt butter in a saucepan, stir in the dark brown soft sugar and the salt. Bring to the boil and boil for 2 minutes, stirring constantly. Remove from heat and add the milk, stirring all the while.
  2. Return to heat and bring to the boil again. Remove from heat and allow to cool until lukewarm (approximately 20 to 25 minutes). Stir in the icing sugar and beat until smooth and cool enough to spread. You might need to add a few drops of milk if frosting gets too stiff.

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Reviews & ratingsAverage global rating:(201)

Reviews in English (176)

This is fantastic! Made vanilla cupcakes (12) and topped with this frosting. This recipe gave more than a generous topping and they turned out just like the picture. Will definitely be using this again-05 Oct 2013

Yes you can I did taste yummy made it to go with banana cupcakes-26 Apr 2013

I really liked this - it tasted great, and was really easy to make and pipe. However, I didn't use anywhere near all of the icing sugar recommended, as the icing became very thick and was sweet enough. Other than that, this was a great frosting!-23 Feb 2015

My Mom's Recipe Box

Didn't know that having some teeth pulled would put me out of sorts for awhile. Did bake these sugar cookies before I went to the dentist, but never got it the recipe or pictures on until now. Also a down size is that it is too hot to bake and heat up a kitchen. So I will have to try and see what recipes are in the box for summertime!
Will be putting on all the recipes for sugar cookies, as there are a few and everyone should know how to make your favorite.
I chose this recipe to bake up as it is from a dear friend and a neighbor we use to live by for more than 30 years. I am still best friends with the daughter. In fact Debbie is my BFF. We have known each other since we were eight years old, so that makes over 50 years of friendship! Maybe that is one good thing of getting older, knowing and keeping your best friends.
How I love the Christmastimes we have spent together as children. At the Palmquist house, they would open presents on Christmas Eve and Santa would visit on Christmas morning. In our house, we were allowed to open just one present on Christmas Eve and the rest on Christmas morning, along with Santa's gift. But as soon as we were done with opening of gifts, Debbie and I would go to each others homes as see what everyone received. Good times. You see we just lived across the street from each other and the streets weren't very large, so it was like a hop, skip and a jump and we were there! We graduated together, she was my maid-of-honor, and has always been there when I needed her. She also spoiled my two oldest daughters, as we lived close then. Now we live in different states. There are so many good memories, that I could share, but will get on with this recipe from her mom, Audrey.

My moms handwriting, Audrey's recipe, how special is that?

Sugar Cookies
1/2 cup fat (part butter) - meaning 1/4 cup vegetable shortening and 1/4 cup butter
3/4 cup sugar
1 egg
1 teaspoon vanilla
1 tablespoon milk or cream
1 1/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Chill dough - roll out, cut and bake at 400 degrees - 5-7 minutes.

Glenda's way of mixing the recipe:
In a large bowl, mix with electric mixer: shortening, butter with sugar, until light and fluffy. Add egg, vanilla and milk, mix until smooth.

Sift flour, baking powder and salt and add to creamed mixture.
Chill dough in refrigerator for at least an hour.

Roll out dough on floured board or counter top and cut with cookie cutters. Put onto greased cookie sheets. Bake in preheated oven (400 degrees) for 5-7 minutes. Watch and don't let burn. The edges will just start to brown as you take them out.

I decided not to use cookie cutters, but just put them on with two teaspoons and made round cookies. They were delicious! As you can see from the first picture, I also made ginger cookies that day. They are posted here:

Now for the other sugar cookie recipes!
Again my mom doesn't put on the whole instructions on how to bake. She and I just know and so we use short-cuts to write out recipes. I'm thinking you do too!
1/2 cup butter, part vegetable shortening
3/4 cup sugar
1/2 teaspoon grated orange peel
1 egg
1/2 teaspoon vanilla
2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2-3 tablespoons milk
In a large mixing bowl, mix: butter, shortening, sugar together until light and fluffy. Mix in egg, vanilla, and orange zest.
Sift flour, salt, baking soda and baking powder together and add to creamed mixture along with milk. Rolled out on floured board or counter top and cut with cookie cutters. Put onto greased cookie sheets. Bake in pre-heated oven at 375 degrees F for about 12 minutes. Watch to make sure they don't burn.

This recipe was printed in the Los Angeles Times sometime in December 1995. It mentions that is originally came from the Valley Hunt Club in Pasadena. I wonder if Julia Childs parents were members there, back in the day?? Did she have this recipe?

Sugar Cookies
1 cup butter
2 cups sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
3 eggs, beaten
3 2/3 cups flour
2 teaspoons baking powder

  • Cream butter and sugar. Blend in baking soda, salt and vanilla extract. Add eggs and beat until smooth.
  • Combine flour and baking powder and add to creamed mixture, mixing until smooth. Chill dough until firm enough to roll out and floured pastry cloth.
  • Cut into shapes with cookie cutters. Place on greased baking sheets and bake at 450 degrees until cookies are golden, 8 minutes.

Interesting that this recipe add the soda with the wet ingredients verses the dry. I might have to try these and see what difference that makes.
Hope you enjoy these recipes!

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YANSS Podcast 030 &ndash How practice changes the brain and exceptions to the 10,000 hour rule with David Epstein

Photo by Glenda S. Lynchard - Source:

The Guest: David Epstein

You don’t know this because your brain lies to you and then covers up the lies, which is a good thing. If your brain didn’t fudge reality, you wouldn’t be able to hit a baseball, drive a car, or even carry on a conversation.

You may have already noticed this through its absence. Sounds that come from very far away don’t get edited. Maybe you’ve been high in the bleachers at a sporting event and saw the crack of a bat or the crunch of a tackle, but the sound seemed to arrive in your head just a tiny bit later than when it should have. Sometimes there is a delay, like reality is out of sync. You can see this in videos too. If you see a big explosion or a gun shot from far away, the sound will arrive after the camera has already recorded the images so that there is gap between seeing the boom and hearing it.

The reason this occurs, of course, is because sound waves travel much more slowly than light waves. But if that’s true, why isn’t there always a lag between seeing and hearing? How come you can carry on a conversation with someone at the end of a long hallway even though the light that’s allowing you to see her mouth is arriving well before the sound of her voice?

You can talk to people across a distance because your brain holds on to light info, waits for the sound info to arrive, edits them so that they line up, and then it releases the combined information to your consciousness. But that all takes time, and that’s why sometimes you catch the brain in a lie.

According to research by David Eagleman, it takes about 80 milliseconds for the brain to generate consciousness, to take all the information flowing in and construct a model of reality from moment to moment. You interact with that 80-millisecond-old model, the afterglow. Everything you think is happening now already happened 80 milliseconds ago, and you are just now becoming aware of it over and over again. As George Musser explains at Scientific American, sounds that occur more than 30 meters away take longer than 80 milliseconds to get to your ears, and so those sounds don’t arrive in time to get stitched together with the visual information. It’s called the 80-millisecond rule. That’s why you usually see the lightning well before you hear the thunder. You live in the center of a sphere about 60 meters in diameter. In the center, sounds and sights line up perfectly. Anything farther out does not. It’s also why you can snap your fingers and it seems like the sound waves are moving at the same speed as the light waves. They aren’t. It’s a lie, a representation of reality that’s more useful than the truth.

Since you live in the past, it should be impossible to do things like hit a baseball or duck a punch, yet athletes do these sorts of things all the time. As our guest, author of The Sports Gene, David Epstein explains in the latest YANSS Podcast, professional baseball players and boxers don’t have faster reaction times than the average human being. No human being can make the circuit from eyes to brain to muscles fast enough to hit a ball in midflight or avoid an oncoming fist. You can’t change those natural limits with any amount of practice. So how do they do it?

Epstein explain that practice strengthens intuition, not reaction times. Even among chess players, practice builds up a cognitive database that nonconsciously informs our decisions and reactions. Experience and mastery are demonstrations of a robust, well-trained unconscious mind that senses tiny cues in the environment and then prepares an action that will occur later, syncing up reality the way you stitch together sounds and sights. All sports are a display of brains predicting the future based on intuition built up by practice – brains compensating for lag by seeing what is happening now, before the ball is thrown, before the punch is launched, and making a best guess on what will happen later. We also talk about the 10,000-hour-rule, nature vs. nurture, and how come the best athletes seem to come from the smallest towns.

After the interview, I discuss a news story about the psychology behind trying to get children to eat their vegetables.

Domestic Engineer

I have found these wonderfully delicious pancakes! Yasmeen, you have a great idea, so I re-did mine just a bit. Please see her recipe as well as this one.  The family loved them. They puffed up beautifully.

1 cup flour (can use all-purpose-unbleached or wheat or ½ white and ½ wheat)

¼ teaspoon nutmeg, freshly ground

1 cup sweet potato, cooked and pureed (let cool)

¾ cup fresh blueberries (can be frozen blueberries)

    In a 2 quart bowl, whisk or sift together the flour, wheat germ, baking powder, soda, salt, nutmeg and cinnamon.

Add to this the egg, oil, buttermilk, and sweet potatoes.

Bake on pre-heated and greased pancake pan. Bake about 1-2 minutes each side.

Serve with your favorite syrup.

 *Note: I still had to add about ¼ cup more milk to make the batter thinner. I used regular milk for this part.

Cherry's in the Garden and More

Texas which I had never heard of before but in reading their web site the pottery has a rich history.

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I started following Barb back last summer and have enjoyed every second of it. Her barn pictures are wonderful. I don't get to see a lot of that around here so I really enjoy all that she shares .

Miss Ginger just makes me smile.. I can hear her voice as I read her wonderful post. I had the pleasure of meeting Miss Ginger this year and she is a grand southern lady .. She has already received the Sunshine Award, but I don't care. I want her know how much I appropriate all the sunshine she shares with each of us.

I love her blog, her humor and the fact that she makes me want to learn more about gardening. She has or will find the answer and dang if she doesn't remind me of my momma. Her love for gardening shines through in each and everyone of her post..

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Online grocery shopping in Faringdon
Do you ever order products online at BrandAlley ? We notice that lots of supermarkets have also a webshop. Create your supermarket account, find amazing groceries like Kelloggs Glorious Nut Muesli or Smoke A5 Exercise Books. Or navigate to a shelf such as For Him or filter all groceries by brands as Jello. Look around, and put all supermarket-items in your cart. Then it is time to select a delivery date + time and address. Very practical: make use of groceries pay after deliver, safe and easy with the debit card. Did you know, many online supermarkets also offer click and collect? It is not hard: buying online groceries and try for example the Sainsbury’s grocery delivery in Faringdon.

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