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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Browned Butter Frosting

Browned butter is attained when you brown the milk solids found in butter. It will turn a variety of shades of brown, from light tan to dark brown, each with its escalating nutty flavor. Never brown butter over heat that is above medium, or it will easily get away from you and burn, leaving a very unpleasant flavor. Not only is this "sauce" great in frosting, but chefs have been using it to add flavor to eggs, vegetables, meats, poultry, fish, pasta and fruits. Try adding a touch of lemon juice, black pepper and your favorite herbs for savory dishes. The two basic types of "cooked" butter are Beurre Noire(very dark butter, but not black)and Beurre Noisette(which is what we are using in the frosting)


For 1 Batch(es)


  • 6 tablespoon(s) butter
  • 1 tablespoon(s) vanilla
  • 3 cup(s) powdered sugar
  • 5 tablespoon(s) evaporated skim(fat-free)milk

Browned Butter Frosting Directions

  1. In a large saucepan, melt over medium heat. With it remaining on the burner, allow it too cook until it is a nut-brown color, but don't allow it to burn. STIR FREQUENTLY. This will take between 5-7 minutes. Remove butter from heat and pour into a bowl. Refrigerate for at least 30 minutes, uncovered, or until the butter has firmed. Remove, drain any whey that may have settled and place in another bowl. Beat butter and vanilla with an electric mixer, on high, until creamy and room temperature. Add sugar and milk and reduce speed to medium, continuing to beat until frosting is smooth.