I got this same recipe from my Aunt Marj (she called it Bakers Frosting) decades ago, and it has been my very favorite frosting recipe ever since - except I use 4T flour, and combine it with the sugar before adding the milk (from experience, whole milk works best for this) so lumps do not form. I also add 1t vanilla when beating the cooked (& cooled) part into the butter/shortening mixture. You do not want to combine the cooked mixture with the butter & shortening until you're ready to frost your cake (I learned THAT from experience too!)

Reviewed On: Jun. 22, 2009

I used whole wheat lasagna (which I didn't bother to cook), and imitation lobster in place of scallops (which I don't like). It came out great, but not only did I get a full 9 X 13 pan, but a full 8 X 8 pan as well.Next time I'll add a bag of mixed veggies, and start out with a 10 X 14 pan...can't wait to try that!

Reviewed On: Apr. 6, 2009

This is a fabulous recipe that is a snap to make, bursting with lots of "fresh veggie" flavor.

Reviewed On: Jan. 20, 2009