Subscribe to:
Post Comments (Atom)
About Me
- Coralie Cederna Johnson
- As a lover of all things vintage, I write about our cottage home, inspirational decorating, vintage finds, thrifty buys, and old-time recipes. I have many additional interests such as reading, writing, blogging, arts and crafts, and quilting...I write about these interests as well as about family, friends, shelties, nature and hobbies.
Grab This Button!
BLESSINGS to all the generous CHURCH LADIES who share the RECIPES so dear to their hearts!
My favorite 1950's CHURCH LADY! My loving, caring, dedicated MOM!
Big Sisters, Corinne & Coralie!
Little Sister, Connie!
Cousin Hulda & Me!
The Story of Spry!
The Microwave Story!
Lovely!! I don't like using sugar (only natural sugars like maple syrup and honey) and wonder if I could tweak this recipe using those two instead of the sugar?
ReplyDeleteLove your blog (:
Love it girl! Thinking of you!
ReplyDeleteHow is brown cane sugar less "natural" than maple sugar? They both come from plants and are cooked to process. Just use a dark raw cane sugar - lovely flavor. Seriously, chemically there is no significant difference. I haven't made seafoam frosting for 20 years. This has reminded me. I will use it on a birthday cake next week.
ReplyDelete