Recipe: Quick Caramel Frosting, Ham and Egg Spread

Quick Caramel Frosting

Makes enough for 9- by 13-inch pan, with leftovers.

This is adapted slightly from "The All New Fannie Farmer Boston Cooking School Cookbook."

• ¹/₂ c. (1 stick) butter

• ¹/₂ c. brown sugar

• ¹/₄ c. milk

• About 2 c. powdered sugar, or more

• Chopped walnuts, optional

Melt the butter in a small saucepan over low heat. Add the sugar and stir until the sugar melts. Add the milk and stir well. Remove from heat and cool. Beat in the powdered sugar and vanilla, adding powdered sugar if necessary to make a spreadable frosting. Stir in the walnuts, if using.

Nutrition information per serving:

CaloriesXX Fat XX gSodiumXXXX mg

CarbohydratesXXX g Including sat. fat XX g CalciumX mg

Diabetic exchanges per serving: vegetable exch., fruit exch., bread/starch exch., other carb. exch., -fat meat exch. and fat exch.

Ham and Egg Spread

Serves 10.

This dead spread is from the book "Lutheran Church Basement Women."

• 3 hard-cooked eggs, chopped

• ³/₄ c. pickle relish

• ³/₄ c. mayonnaise

• 1 tsp. chopped onion

Mix eggs, meat, relish, mayonnaise and onion together in a medium bowl and spread on open-faced buns or between 2 slices of bread.

Nutrition information per serving (with two slices of bread):

Carbohydrates26 g Including sat. fat 3 g Calcium69 mg

Protein12 gCholesterol88 mgDietary fiber1 g