White Fudge Frosting

I’m on a mission to find the perfect frosting for Wacky Cake the best ever chocolate cake

Unfortunately I over cooked this frosting and it was delicious but much to hard.

Completely my fault, I know you will have better results! Plus I want to share with you all the recipes I try from my recipe collection.

This recipe was in Grandma R’s recipe box. Check out the note that says “home ec”. I bet this recipe is from her highschool days!

Unfortunately it’s written in pencil so it’s a bit hard to see in pictures.

White Fudge Frosting Recipe:

White Fudge Frosting:

  • 3 C sugar
  • 1/8 tsp salt
  • 1 C milk
  • 2 Tbsp butter
  • 1/2 tsp vanilla
  • 1/2 tsp almond extract

Combine sugar, salt, and milk in saucepan. Bring quickly to boil, stirring only until sugar is dissolved. Boil, without stirring, until a small amount of mixture forms a very soft ball in cold water. (234 degrees). Remove from heat. Add butter and flavoring. Cook to lukewarm. Beat until right consistency. Place over hot water to keep soft while spreading.

Mystery Bars

I found this recipe in Grandma R’s recipe box. Her’s is very neatly organized in an old floppy disk box! It’s marked home ec in the corner. Makes me guess it’s from her highschool home ec class.


I really wish I knew how these bars got their name! What’s so mysterious about them? Maybe how fast they disappeared!

These bars definitely have the gooey factor but stay together surprisingly well.

I sent the leftovers with my hubby to work and someone wanted the recipe! I was so excited to write it out for her on a cute recipe card. It’s the little things right?

I’m going to have to ask around and see if I can find someone that knows more about these.



This one’s written in pencil and a bit hard to read.

As usual I skipped the nuts. I decided to add extra coconut and it worked just fine. If you like nuts the use those!
I’m going to rewrite this one a bit just to make it easier to follow.

Mystery Bars


For the crust.

  • 1 C flour
  • 1/2 C butter
  • 1/2 C brown sugar

Filling

  • 1 C brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 Tbsp flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 C coconut
  • 1 C nuts

Cream butter and 1/2 C of brown sugar. Add sifted flour. Mix to a crumbly mess. Pat it evenly into a well greased 9×13 pan. Bake at 300 degrees until pastry is browned.

Remove from oven.

Beat two eggs until light and lemon colored. Add 1 C brown sugar, 2 Tbsp flour, baking powder, and salt. Stir well. Add coconut and nut meats. Stir until combined. Carefully pour and spread over baked pastry. Bake 350 degrees for 25 minutes.

Let cool before cutting.

Use a light hand when spreading the filling. It’s best to pour in a long line across your pastry and gently spread to the edges.

Using a pizza cutter made cutting much easier.

Butterscotch Brownies

I am lucky enough to have received the recipe box of my husband’s Grandma. It is stuffed full of handwritten recipes, ones cut from magazines, and ones typed on index cards. I am making a point to go through it and see what I can find to make. When we were invited to a family cookout I decided that was the time to give the butterscotch brownies a try. Boy were they a hit! If you are looking for a cookout recipe look no more, this is it!

Grandma's well loved recipe box
Grandma’s well loved recipe box

No one specifically remembered Grandma making these brownies but, food was a part of her love language. One of the main motivations for me learning to can is because of her. My husband claims home canned tomatoes made Grandma’s chili the best ever. Looking forward to cooler weather so we can see if I can come at least close to what he remembers. All of her children and grandchildren have many fond memories of delicious meals and desserts she prepared for her family. I am lucky she let me in on her secret ingredient for meatloaf! Maybe someday I will share it with the world.

I think they were especially enjoyable because they were Grandma’s recipe. I made them again to share here (and who am I fooling to eat some more of) and added my own twist.

Butterscotch Brownies, Grandma's handwritten recipe.
Butterscotch Brownies, Grandma’s handwritten recipe.

The recipe with my notes:

Butterscotch Brownies

4 tbsp butter melted and cooled – I didn’t cool the butter (terrible I know) or melt it all the way and they turned out great

1 cup light brown sugar – I assumed it is a packed cup.

1 egg

1/2 vanilla – She didn’t say teaspoon or tablespoon so I went with teaspoon.

1 cup sifted flour

1 tsp baking powder

1/2 tsp salt

1/2 cup chopped walnuts –  The first time I made these I just skipped the walnuts. The second time I swapped the walnuts for white chocolate chips. Yummy. White chocolate chips were an excellent idea.

Combine butter and sugar. Stir in egg and vanilla. Sift together flour, baking powder, and salt. Stir in sugar mixture. Add walnuts or white chocolate chips. Spread in 8 inch square pan. Bake at 350 for 20 minutes.

The batter is very thick, like a dough. I pressed it to the edges with my fingers, not a spoon because it is really sticky.

Freshly baked.
Freshly baked.
Served hot! We couldn't wait! On a pretty plate my Granny gave me.
Served hot! We couldn’t wait! On a pretty plate my Granny gave me.

If you can’t wait and cut into them before they cool they will be very gooey and messy. Delicious but needing a fork. If you give the recipe a try I would love to hear what you thought! How does food play a role in your family traditions and memories?