Post by Darlene on Aug 30, 2010 18:22:57 GMT -5
sauce pan
1/2 cup flour minus one measured tablespoon
dash salt
1 cup milk
1 cup regular sugar
1/2 shortening
1 stick butter or margarine
1 teaspoon vanilla
Put the flour and salt in the sauce pan. Add the milk gradually,
whisking as you go so the flour isn't lumpy.
Cook on low-medium heat stirring constantly so it doesn't scorch (I
use a rubber spatula). Cook it till it gets thick and balls up, it'll
be real pasty. Take it off the heat and gather it all into a ball, so
you don't have very much of the gunk on the sides of the pan. Take
the spoon out, scraping off any gunk that's on the spoon into the
ball. Now, take a piece of saran wrap and place it right over the top
of the "dough" like you would on cooked pudding so it doesn't get a
hard film on the surface. Stick it in the fridge and let it get COLD.
While the goop is getting cold, in mixing bowl put sugar, shortening
and butter (so the butter softens).
When the goop is cold, add vanilla to the sugar and cream the sugar,
shortening and butter till it's mixed up good. Add the cold goop and
mix the hell out of it till when you sample it you don't feel any
sugar granules on your tongue. Then it's done!
Like mom, I never really measure the flour but it's hard to explain
how I do sort of measure it (it's like those spoons...not the size
spoon like you'd eat cereal with but the one size bigger but not the
big serving size spoon). I use 3 heaping spoon fulls, but I'm used to
eyeballing it, so I just went ahead and got a close measure. It's not
an exact science but the half cup flour and then take a measuring
tablespoon out will do it.
