FROSTING AND GLAZE RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ALMOND GLAZE (12-02-92) (20:46) IN SMALL BOWL, MIX 1 CUP CONFECTIONER'S SUGAR, 2 TABLESPOONS MILK AND 3/4 TEASPOON ALMOND EXTRACT UNTIL SMOOTH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLUEBERRY TOPPING (04-25-92) IN SAUCEPAN, OVER MEDIUM HIGH HEAT, HEAT 2 CUPS FRESH OR FROZEN BLUEBERRIES, 1/4 CUP WATER AND 2 TEASPOONS LEMON JUICE TO A BOIL. IN SMALL BOWL, BLEND 2 TEASPOONS CORNSTARCH INTO 1 TABLESPOON WATER; SLOWLY STIR INTO BLUEBERRY MIXTURE. COOK, STIRRING CONSTANTLY UNTIL MIXTURE THICKENS AND BEGINS TO BOIL. REDUCE HEAT; SIMMER FOR 1 MINUTE. REMOVE FROM HEAT; STIR IN 1 PACKET LOW CALORIE SUGAR SUBSTITUTE. COVER; CHILL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BOILED FROSTING 2 CUPS SUGAR 3/4 CUP WATER 1 TABLESPOON LIGHT CORN SYRUP DASH SALT 2 STIFFLY BEATEN EGG WHITES 1 TEASPOON VANILLA COOK FIRST 4 INGREDIENTS OVER LOW HEAT, STIRRING UNTIL SUGAR DISSOLVES. COVER PAN 2 TO 3 MINUTES TO DISSOLVE SUGAR CRYSTALS ON SIDES OF PAN. UNCOVER; COOK TO SOFT BALL STAGE (240 DEGREES). GRADUALLY ADD HOT SYRUP TO EGG WHITES, BEATING CONSTANTLY WITH ELECTRIC MIXER. ADD VANILLA; BEAT UNTIL SPREADING CONSISTENCY, ABOUT 6 MINUTES. IF TOO THIN, LET STAND 3 MINUTES TO SET UP SLIGHTLY; STIR ONCE OR TWICE. FROSTS TWO 8 OR 9 INCH LAYERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BOILED ICING (12/12/93) (14:49) 1 CUP SUGAR 4 TBSP WATER, COLD 1 EGG WHITE, BEATEN 1 TSP VANILLA ADD THE WATER TO THE SUGAR AND BOIL UNTIL THE SYRUP SPINS A THREAD. POUR THE HOT SYRUP VERY SLOWLY INTO THE BEATEN WHITE OF EGG, WHIPPING CONSTANTLY. FLAVOR WITH VANILLA AND SPREAD THE ICING ON THE CAKE. FOR CHOCOLATE ICING, ADD 2 TBSP GRATED CHOCOLATE TO THE WARM ICING. TO TINT ICING: LEMON JUICE WILL WHITEN ICING. THE GRATED RIND OF AN ORANGE WILL GIVE A YELLOW COLOR. STRAWBERRY, RASPBERRY OR CRANBERRY JUICE WILL GIVE A PINK SHADE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BRIGHT YELLOW FROSTING IN MEDIUM BOWL, WITH MIXER AT LOW SPEED,BEAT 2 1/2 CUPS CONFECTIONERS' SUGAR, 1/4 TEASPOON CREAM OF TARTAR, AND 2 EGG WHITES UNTIL BLENDED. INCREASE SPEED TO HIGH; BEAT MIXTURE UNTIL SO STIFF THAT KNIFE DRAWN THROUGH MIXTURE LEAVES A CLEAN-CUT PATH. BEAT ENOUGH YELLOW FOOD COLORING INTO FROSTING TO TINT A BRIGHT YELLOW COLOR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROILED COCONUT TOPPER CREAM 1/4 CUP BUTTER AND 1/2 CUP BROWN SUGAR. ADD 2 TABLESPOONS MILK; MIX WELL. STIR IN 1 CUP FLAKED OR SHREDDED COCONUT. SPREAD OVER WARM 8 OR 9 INCH SQUARE CAKE. BROIL 4 TO 5 INCHES FROM HEAT, ABOUT 3 MINUTES OR UNTIL GOLDEN BROWN. SERVE WARM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROWNED BUTTER ICING 1/3 CUP SOFT BUTTER OR MARGARINE 3 CUPS CONFECTIONERS' SUGAR ABOUT 2 TEASPOONS MILK 1 1/2 TEASPOONS VANILLA BEFORE BLENDING, BROWN BUTTER IN SAUCEPAN OVER MEDIUM HEAT UNTIL DELICATE BROWN. BLEND BUTTER AND SUGAR; STIR IN LEMON JUICE AND PEEL. BEAT UNTIL SMOOTH AND OF SPREADING CONSISTENCY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BUTTER FROSTING 6 TABLESPOONS BUTTER 1 1 POUND PACKAGE CONFECTIONERS' SUGAR, SIFTED (ABOUT 4 3/4 CUPS) LIGHT CREAM (ABOUT 1/4 CUP) 1 1/2 TEASPOONS VANILLA CREAM BUTTER; GRADUALLY ADD ABOUT HALF THE SUGAR, BLENDING WELL. BEAT IN 2 TABLESPOONS CREAM AND VANILLA. GRADUALLY BLEND IN REMAINING SUGAR. ADD ENOUGH CREAM TO MAKE OF SPREADING CONSISTENCY. FROSTS TWO 8 OR 9 INCH LAYERS. NOTE: FOR A MORE CREAMY FROSTING, BEAT IN 1 EGG INSTEAD OF THE FIRST 2 TABLESPOONS OF LIGHT CREAM. AFTER BLENDING IN THE REMAINING CONFECTIONERS' SUGAR BEAT IN JUST ENOUGH CREAM TO MAKE FROSTING THE DESIRED SPREADING CONSISTENCY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CAPPUCCINO FUDGE SAUCE (11-12-92) (21:15) 1 TEASPOON CINNAMON 1 TABLESPOON INSTANT COFFEE 1 TABLESPOON WATER 1 (18 OUNCE) JAR HOT FUDGE TOPPING IN MEDIUM BOWL MIX CINNAMON, INSTANT COFFEE AND WATER UNTIL COFFEE HAD DISSOLVED. STIR MIXTURE INTO HOT FUDGE TOPPING. REFRIGERATE UNTIL READY TO USE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CARAMEL CANDY FROSTING COMBINE 1/4 POUND (16) VANILLA CARAMELS AND 1/4 CUP WATER IN 1 1/2 QUART SAUCEPAN. MELT CARAMELS OVER LOW HEAT, STIRRING OCCASIONALLY. COOL TO ROOM TEMPERATURE. CREAM 3 TABLESPOONS BUTTER OR MARGARINE; ADD DASH OF SALT. ADD 2 CUPS SIFTED CONFECTIONERS' SUGAR ALTERNATELY WITH CARAMEL SAUCE, BLEND UNTIL FROSTING IS SMOOTH AND CREAMY. ADD 2 TABLESPOONS CHOPPED WALNUTS. CHILL UNTIL OF SPREADING CONSISTENCY, ABOUT 30 MINUTES. FROSTS ONE 9 INCH SQUARE CAKE OR 1 DOZEN CUPCAKES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CARAMEL FUDGE FROSTING PUT IN 2 QUART SAUCE PAN: 1/3 CUP BUTTER 1/4 CUP OF MILK 1 CUP OF BROWN SUGAR FIRMLY PACKED OVER LOW HEAT STIR AND BRING TO A BOIL FOR 2 MINUTES. COOL UNTIL HAND CAN BE HELD COMFORTABLY ON THE BOTTOM OF THE PAN. STIR IN: 2 CUPS POWDERED SUGAR 1 CUP AT A TIME ADD: 1 1/2 TEASPOONS VANILLA. BEAT UNTIL SMOOTH AND CREAMY. IF TOO THICK TO SPREAD ADD 1/2 TEASPOON OF MILK UNTIL DESIRED CONSISTENCY IS REACHED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CARMEL ICING (05-02-93) (21:12) IN SMALL SAUCEPAN, MELT BUTTER OR MARGARINE; STIR IN BROWN SUGAR. COOK STIRRING CONSTANTLY, UNTIL MIXTURE BUBBLES; REMOVE FROM HEAT. COOL 5 MINUTES. STIR IN MILK AND BLEND IN POWDERED SUGAR; BEAT UNTIL SPREADING CONSISTENCY IS REACHED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CARROT CAKE ICING (05-15-92) (1:57) 1 (3 OUNCE) PACKAGE CREAM CHEESE 1/2 STICK (1/4 CUP) MARGARINE 1/2 (10 OUNCE) PACKAGE POWDERED SUGAR 1 TEASPOON VANILLA EXTRACT LOW FAT (1%) MILK CREAM ALL INGREDIENTS TOGETHER, ADDING MILK A TEASPOON AT A TIME UNTIL SPREADABLE. SPREAD ICING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHERRY PINEAPPLE GLAZE 1/2 CUP CRUSHED PINEAPPLE 1/4 CUP COARSELY CHOPPED MARASCHINO CHERRIES 1/4 CUP LIGHT CORN SYRUP 2 TABLESPOONS WHITE VINEGAR 1/4 TEASPOON CLOVES 2 DROPS RED FOOD COLOR 1 1/2 TEASPOONS WATER 1 1/2 TEASPOONS CORNSTARCH HEAT PINEAPPLE, CHERRIES, CORN SYRUP, VINEGAR, CLOVES AND FOOD COLOR TO BOILING, STIRRING OCCASIONALLY. REDUCE HEAT; SIMMER 15 MINUTES, BLEND WATER AND CORNSTARCH; STIR INTO FRUIT. COOK, STIRRING CONSTANTLY, UNTIL MIXTURE THICKENS AND BOILS. BOIL AND STIR 1 MINUTE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE BUTTERCREAM FROSTING (11-14-93) (13:13) 1 SQUARE (1 OZ) UNSWEETENED CHOCOLATE, 2 C POWDERED SUGAR, SIFTED MELTED AND COOLED 3 T MILK (AS NEEDED) 4 T BUTTER, SOFTENED 1/2 T VANILLA EXTRACT BEAT CHOCOLATE AND BUTTER TOGETHER UNTIL SMOOTH. CONTINUE BEATING AND ADD 1 C SUGAR FOLLOWED BY 1 T MILK, FOLLOWED BY MORE SUGAR AND MILK, UNTIL ALL SUGAR IS BLENDED IN. USE ONLY ENOUGH MILK TO MAKE IT GOOD CONSISTENCY FOR SPREADING. BEAT IN VANILLA. SPREAD ON COOLED CAKE. MAKES ABOUT 1 1/2 CUPS FROSTING -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE BUTTER FROSTING 6 TABLESPOONS BUTTER 1 1 POUND PACKAGE CONFECTIONERS' SUGAR, SIFTED (ABOUT 4 3/4 CUPS) LIGHT CREAM (ABOUT 1/4 CUP) 1 1/2 TEASPOONS VANILLA 2 1 OUNCE SQUARES UNSWEETENED CHOCOLATE CREAM BUTTER; GRADUALLY ADD ABOUT HALF THE SUGAR, BLENDING WELL. BEAT IN 2 TABLESPOONS CREAM,VANILLA, AND THE CHOCOLATE. GRADUALLY BLEND IN REMAINING SUGAR. ADD ENOUGH CREAM TO MAKE OF SPREADING CONSISTENCY. FROSTS TWO 8 OR 9 INCH LAYERS. NOTE: FOR A MORE CREAMY FROSTING, BEAT IN 1 EGG INSTEAD OF THE FIRST 2 TABLESPOONS OF LIGHT CREAM. AFTER BLENDING IN THE REMAINING CONFECTIONERS' SUGAR BEAT IN JUST ENOUGH CREAM TO MAKE FROSTING THE DESIRED SPREADING CONSISTENCY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE DRIZZLE (07-25-93) (13:58) MELT 1/2 CUP CHOCOLATE CHIPS WITH 1 TEASPOON SHORTENING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE FLUFF FROSTING (01/14/94) (0:20) 2 OZ UNSWEETENED CHOCOLATE 1/2 C CONFECTIONERS' SUGAR; SIFTED 1/4 C BUTTER OR MARGARINE;SOFTENED 1 T VANILLA 2 EA EGG WHITES; LARGE 1 C CONFECTIONERS' SUGAR; SIFTED MELT CHOCOLATE OVER HOT WATER. COOL TO ROOM TEMPERATURE. BLEND TOGETHER CONFECTIONERS' SUGAR, BUTTER, MELTED CHOCOLATE AND VANILLA IN A BOWL AND BEAT UNTIL SMOOTH. IN ANOTHER BOWL, BEAT EGG WHITES UNTIL SOFT PEAKS FORM, USING AN ELECTRIC MIXER AT HIGH SPEED. GRADUALLY BEAT IN 1 C SIFTED CONFECTIONERS' SUGAR, 2 T AT A TIME, UNTIL EGG WHITE MIXTURE IS GLOSSY AND STIFF. FOLD IN CHOCOLATE MIXTURE INTO THE BEATEN EGG WHITES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE FROSTING MELT OVER HOT WATER AND COOL; 3 OUNCES CHOCOLATE CHIPS, SET ASIDE IN A SMALL SAUCE PAN COMBINE: 1 CUP SIFTED CONFECTIONERS' SUGAR 3 TABLESPOONS MILK 1 EGG 1 TEASPOON VANILLA STIR IN MELTED CHOCOLATE. ADD 3 TABLESPOONS SOFT (NOT MELTED) MARGARINE, ONE AT A TIME, BEATING WELL BY HAND AFTER EACH ADDITION. CHILL 10 MINUTES IN REFRIGERATOR. THEN PLACE IN A BOWL OF ICE WATER. ( DO NOT REMOVE FROSTING FROM THE PAN BECAUSE IT GIVE YOU A HANDLE TO HOLD WHILE BEATING). BEAT FROSTING OVER ICE UNTIL JUST RIGHT TO SPREAD. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE FROSTING 1 PUT 1-6 OUNCE PACKAGE CHOCOLATE CHIPS AND 1/2 CUP EVAPORATED MILK. STIR OVER LOW HEAT UNTIL CHOCOLATE MELTS. REMOVE FROM HEAT, STIR IN 3 CUPS POWDERED SUGAR UNTIL SMOOTH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE FROSTING 2 HEAT UNTIL JUST MELTED: 3 TABLESPOONS BUTTER 1/3 CUP MILK PUT ASIDE SIFT TOGETHER: 3 1/2 CUPS POWDERED SUGAR 1/2 CUP COCOA 1/8 TEASPOON SALT; ADD 1/2 OF THIS MIXTURE TO THE MELTED BUTTER AND MILK BEAT UNTIL SMOOTH. STIR IN REMAINING DRY PORTION MIXTURE. ADD 1/2 TEASPOON VANILLA AND BEAT UNTIL SMOOTH NOTE: IF FROSTING IS TOO THICK TO SPREAD EASILY BEAT IN 1/2 TEASPOON OR MORE OF MILK OR MORE DEPENDING ON DESIRED CONSISTENCY -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE FROSTING 3 2 UNBEATEN EGGS 1 1/2 CUPS GRANULATED SUGAR 2 TEASPOONS LIGHT CORN SYRUP OR 1/4 TEASPOON CREAM OF TARTAR 1/3 CUP COLD WATER DASH SALT 1 TEASPOON VANILLA PLACE ALL INGREDIENTS EXCEPT VANILLA IN TOP OF DOUBLE BOILER (DON'T PLACE OVER BOILING WATER); BEAT 1/2 MINUTE AT LOW SPEED ON ELECTRIC MIXER TO BLEND. PLACE OVER, NOT TOUCHING, BOILING WATER. COOK, BEATING CONSTANTLY, UNTIL FROSTING FORMS STIFF PEAKS, ABOUT 7 MINUTES (DON'T OVER COOK). REMOVE FROM BOILING WATER. IF DESIRED, POUR INTO MIXING BOWL. ADD VANILLA, BEAT UNTIL OF SPREADING CONSISTENCY, ABOUT 2 MINUTES. FOLD IN TWO 1 OUNCE SQUARES UNSWEETENED CHOCOLATE, MELTED AND COOLED, JUST BEFORE FROSTING CAKE. FROST TOPS AND SIDES OF TWO 8 OR 9 INCH LAYERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE FROSTING 4 DIVIDE 1 PACKAGE CHOCOLATE FUDGE FROSTING MIX IN HALF. HEAT 3 TABLESPOONS MILK AND 1 1/2 TEASPOONS CORN SYRUP. ADD TO HALF THE FROSTING MIX (DRY); BEAT UNTIL SMOOTH. ICING WILL SET WITHIN 1/2 HOUR. RESERVE REMAINING FROSTING MIX FOR FUTURE USE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE FROSTING 5 (12-15-92) (1:16) MSB 1 TABLESPOON MARGARINE 1 OUNCE UNSWEETENED CHOCOLATE 1 TABLESPOON MILK 1 TEASPOON VANILLA 1 1/2 CUPS ICING SUGAR, SIFTED MELT MARGARINE AND CHOCOLATE ON MICROPOWER HIGH FOR 1 MINUTE. ADD MILK, VANILLA, AND STIR. ADD ICING SUGAR AND MIX UNTIL SMOOTH, ADDING MORE MILK IF NECESSARY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE FROSTING 6 (01/23/94) (12:38) 1 - CUP CONFECTIONERS SUGAR 1/3 - CUP COCOA 3 - TBSP. BUTTER OR MARGARINE 1 TO 2 - TBSP. MILK 1/2 - TSP. VANILLA COMBINE CONFECTIONERS SUGAR AND COCOA;SET ASIDE.CREAM BUTTER OR MARGARINE WITH 1/2 CUP OF COCOA MIXTURE IN SMALL BOWL. ADD REMAINING COCOA MIXTURE ALTERNATELY WITH MILK,BEATING TO SPREADING CONSISTENCY.BLEND IN VANILLA. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE FUDGE FROSTING (01/10/94) (2:09) 3 TABLESPOONS UNSWEETEDED COCOA POWDER 1 CUP SUGAR 1/3 CUP EVAPORATED MILK 3 TABLESPOONS SAFFLOWER OIL 1/4 TEASPOON SALT 1 TEASPOON VANILLA IN MEDIUM SAUCEPAN, COMBINE ALL INGREDIENTS EXCEPT VANILLA. BRING TO A BOIL, REDUCE HEAT AND SIMMER 1 MINUTE. REMOVE FROM HEAT. ADD VANILLA; BEAT 5 MINUTES. SPREAD OVER CAKE. NOTE: ADD ADDITIONAL MILK OR WATER IF NEEDED FOR A CREMIER SPREADING CONSISTENCY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE-MINT FROSTING (03/14/94) (19:42) COMBINE OVER HOT (NOT BOILING) WATER, THE MINT-CHOCOLATE CHIPS AND BUTTER. STIR UNTIL CHIPS ARE MELTED AND MIXTURE IS SMOOTH. STIR IN VANILLA EXTRACT AND SALT. TRANSFER TO A LARGE BOWL. GRADUALLY BEAT IN THE CONFECTIONERS' SUGAR ALTERNATELY WITH MILK; BEAT UNTIL SMOOTH. (IF NECESSARY ADD MORE MILK UNTIL DESIRED CONSISTENCY IS REACHED.) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COCOA FROSTING (01/14/94) (0:21) 1/2 C BUTTER OR REGULAR MARGARINE 6 T MILK 1/4 C COCOA; BAKING 1 LB CONFECTIONERS SUGAR; (1 BOX) 1 T VANILLA EXTRACT COMBINE BUTTER, MILK, AND COCOA IN SAUCEPAN. COOK OVER MEDIUM HEAT UNTIL BUTTER IS MELTED AND MIXTURE IS SMOOTH. STIR IN CONFECTIONERS' SUGAR, THAT HAS BEEN SIFTED. CONTINUE COOKING OVER LOW HEAT UNTIL CONFECTIONERS' SUGAR IS COMPLETELY DISSOLVED. REMOVE FROM HEAT. STIR IN VANILLA. FROST CAKE IMMEDIATELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COCOA GLAZE (03/05/94) (1:44) 1 TABLESPOON LIGHT CORN OIL SPREAD 1 TABLESPOON COCOA 2 TABLESPOONS WATER 1/2 CUP POWDERED SUGAR 1/2 TEASPOON VANILLA EXTRACT IN SMALL SAUCEPAN OVER LOW HEAT, MELT SPREAD. STIR IN WATER AND COCOA. COOK, STIRRING CONSTANTLY, UNTIL THICK. DO NOT BOIL. REMOVE FROM HEAT; GRADUALLY ADD POWDERED SUGAR AND VANILLA, BEATING UNTIL OF DRIZZLING CONSISTENCY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COCOA ICING (11-13-92) (8:28) 1 CUP CONFECTIONERS' SUGAR 1 TABLESPOON COCOA 1/2 TEASPOON VANILLA EXTRACT 1 TABLESPOON SKIM MILK IN MEDIUM BOWL BLEND ALL ICING INGREDIENTS. BEAT WITH WIRE WHISK UNTIL SMOOTH. SPREAD. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COCOA ICING 1 (01/14/94) (0:25) 1/2 C BUTTER OR REGULAR MARGARINE 1 OZ BAKING CHOCOLATE 1 LB CONFECTIONERS' SUGAR; SIFTED 1 EA EGG WHITE; LARGE 1 T VANILLA EXTRACT 1 T LEMON JUICE 3 T MILK COMBINE BUTTER, AND CHOCOLATE IN THE TOP OF A DOUBLE BOILER. PLACE OVER HOT WATER; STIR UNTIL MELTED. REMOVE FROM HEAT; COOL TO ROOM TEMPERATURE. SIFT CONFECTIONERS' SUGAR INTO A LARGE MIXING BOWL. MAKE A WELL IN THE CENTER AND ADD EGG WHITE, VANILA, AND LEMON JUICE. POUR IN THE CHOCOLATE MIXTURE. BLEND UNTIL SMOOTH, USING AN ELECTRIC MIXER SET AT MEDIUM SPEED. ADD MILK TO MAKE FROSTING OF A SPREADING CONSISTENCY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COCONUT CREAM CHEESE FROSTING (04-25-92) IN MEDIUM BOWL, WITH ELECTRIC MIXER AT MEDIUM SPEED, BEAT 1 (3 OUNCE) PACKAGE SOFTENED CREAM CHEESE AND 1/4 CUP SOFTENED MARGARINE UNTIL SMOOTH. ADD 1 (16 OUNCE) PACKAGE CONFECTIONERS' SUGAR ALTERNATELY WITH 2 TABLESPOONS MILK AND 1/2 TEASPOON VANILLA EXTRACT, BEATING UNTIL SMOOTH. STIR IN 1/2 CUP TOASTED FLAKED COCONUT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COCONUT FROSTING 1 6 OUNCE CAN EVAPORATED MILK 2/3 CUP SUGAR 1/4 CUP BUTTER OR MARGARINE 1 SLIGHTLY BEATEN EGG 1 TEASPOON VANILLA 1 1/3 CUPS FLAKED COCONUT 1/2 CUP CHOPPED PECANS IN SAUCEPAN COMBINE MILK, SUGAR, BUTTER, EGG, AND DASH SALT. COOK AND STIR OVER MEDIUM HEAT UNTIL MIXTURE THICKENS AND BUBBLES, ABOUT 12 MINUTES. ADD REMAINING INGREDIENTS. COOL. FROSTS TOP OF 13 X 9 X 2 INCH CAKE OR TWO 8 INCH LAYERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COCONUT PECAN FROSTING 1 CUP EVAPORATED MILK 1 CUP SUGAR 3 SLIGHTLY BEATEN EGG YOLKS 1/2 CUP BUTTER OR MARGARINE 1 TEASPOON VANILLA 1 1/3 CUPS COCONUT 1 CUP PECANS, CHOPPED COMBINE EVAPORATED MILK, SUGAR, EGG YOLKS, BUTTER OR MARGARINE AND VANILLA. COOK AND STIR OVER MEDIUM HEAT UNTIL THICKENED, ABOUT 12 MINUTES. ADD 1 1/3 CUPS COCONUT AND 1 CUP CHOPPED PECANS. COOL UNTIL THICK ENOUGH TO SPREAD, BEATING OCCASIONALLY. MAKES 2 1/2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COCONUT PECAN FROSTING 1 (04-09-93) (1:46) IBM 1 CAN (5 1/3 OUNCES) EVAPORATED MILK 1/2 CUP SUGAR 2 EGG YOLKS 1 CUP FLAKED COCONUT 1 CUP CHOPPED PECANS IN MEDIUM MIXING BOWL COMBINE EVAPORATED MILK, SUGAR AND EGG YOLKS. MICROWAVE AT HIGH FOR 3 TO 4 MINUTES, OR UNTIL MIXTURE THICKENS AND BEGINS TO BOIL, STIRRING WITH WIRE WHISK EVERY MINUTE. ADD COCONUT AND PECANS. MICROWAVE AT HIGH FOR 2 MINUTES. STIR. COOL BEFORE SPREADING ON CAKE. FROSTS 2 LAYERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CONFECTIONERS' ICING ADD LIGHT CREAM TO 2 CUPS SIFTED CONFECTIONERS' SUGAR FOR SPREADING CONSISTENCY. ADD DASH OF SALT AND 1 TEASPOON VANILLA. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CONFECTIONERS' SUGAR GLAZE MIX 1 1/2 CUPS CONFECTIONERS' SUGAR, 2 TABLESPOONS BUTTER OR MARGARINE, SOFTENED, 1 1/2 TEASPOONS ALMOND EXTRACT OR 1 1/2 TEASPOONS VANILLA AND 1 TO 2 TEASPOONS WARM WATER UNTIL SMOOTH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAM CHEESE FROSTING 1 PACKAGE (3 OUNCES) CREAM CHEESE, SOFTENED 1 TABLESPOON MILK 1 TEASPOON VANILLA DASH SALT 2 1/2 CUPS CONFECTIONERS' SUGAR RED AND YELLOW FOOD COLOR BLEND CHEESE, MILK, VANILLA AND SALT. GRADUALLY ADD SUGAR, BEATING UNTIL FROSTING IS SMOOTH AND OF SPREADING CONSISTENCY. IF NECESSARY, STIR IN ADDITIONAL MILK, 1 TEASPOON AT A TIME. TINT ORANGE WITH A FEW DROPS EACH FOOD COLOR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAM CHEESE FROSTING 1 1 3 OUNCE PACKAGE CREAM CHEESE, SOFTENED 1 TABLESPOON BUTTER, SOFTENED 1 TEASPOON VANILLA 2 CUPS SIFTED CONFECTIONERS' SUGAR IN SMALL MIXING BOWL, COMBINE CREAM CHEESE, BUTTER, AND VANILLA. BEAT AT LOW SPEED ON ELECTRIC MIXER UNTIL LIGHT. GRADUALLY ADD SUGAR, BEATING UNTIL FLUFFY. IF NECESSARY, ADD MILK TO MAKE OF SPREADING CONSISTENCY. STIR IN 1/2 CUP CHOPPED NUTS, IF DESIRED. FROSTS ONE 8 OR 9 INCH SQUARE CAKE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAM-CHEESE FROSTING 2 IN SMALL BOWL, WITH MIXER AT MEDIUM SPEED, BEAT ONE 3 OUNCE PACKAGE CREAM CHEESE, SOFTENED, 3 TABLESPOONS MARGARINE OR BUTTER,SOFTENED, AND 1 TEASPOON VANILLA EXTRACT UNTIL SMOOTH. GRADUALLY BEAT IN 1 1/4 CUPS CONFECTIONERS' SUGAR UNTIL BLENDED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAM CHEESE FROSTING 3 (04-09-93) (1:47) IBM 1 PACKAGE (8 3/4 OUNCES) CREAM CHEESE 2 TABLESPOONS BUTTER OR MARGARINE 1 CUP CONFECTIONERS' SUGAR PLACE CREAM CHEESE AND BUTTER IN MEDIUM BOWL. MICROWAVE AT 10% FOR 4 1/2 TO 5 MINUTES TO SOFTEN. BEAT AT LOW SPEED OF ELECTRIC MIXER UNTIL BLENDED. SLOWLY ADD CONFECTIONERS' SUGAR, BEATING AT MEDIUM SPEED OF ELECTRIC MIXER UNTIL SMOOTH. SPREAD ON COOLED CAKE. FROSTS 1 CAKE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAM CHEESE FROSTING 4 (08-11-93) (14:43) SERVINGS: 1 4 OZ MARGARINE OR BUTTER 8 OZ CREAM CHEESE 1 LB POWDERED SUGAR BLEND SOFTENED CHEESE AND MARGARINE IN MIXER. BLEND AND WHIP IN THE SUGAR. READY TO SPREAD. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAM CHEESE FROSTING 5 (11-20-93) (20:24) 1/2 C BUTTER 1 TSP VANILLA 1 PACKAGE (8 OZ) CREAM CHEESE 1 TSP MAPLE SYRUP (MORE TO TASTE) CREAM TOGETHER ALL INGREDIENTS. CHILL ONE HOUR. SPREAD ON COOLED CAKE. MAKES 1 1/4 CUPS OF FROSTING -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAM CHEESE FROSTING 6 (02/13/94) (23:31) YIELD: 6 SERVINGS 1/2 C BUTTER OR MARGARINE 1 8 OZ PACKAGE CREAM CHEESE 2 TS VANILLA 1 PK (1LB) CONFECTIONER'S SUGAR BEAT SHORTENING WITH CREAM CHEESE AND VANILLA. GRADUALLY BEAT IN SUGAR. IF MIXTURE BECOMES TOO THICK, ADD A LITTLE MILK. SPREAD ON COOLED CAKE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAM CHEESE FROSTING 7 (02/13/94) (23:43) 3 OR 4 OZ CREAM CHEESE SOFTENED. 1 1/2 CUP POWDERED SUGAR 1/4 CUP BUTTER SOFTENED 1/2 TEAS. VANILLA MIX ALL INGREDIENTS UNTIL COMPLETELY COMBINED. FROST COOLED CAKE. THEN REFRIGERATE. FROSTS 8X8 PAN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAMY CHOCOLATE FROSTING (01/14/94) (0:23) 1 OZ SEMISWEET CHOCOLATE 3 OZ CREAM CHEESE; SOFTENED 1 T MILK 1 C CONFECTIONERS' SUGAR 1/8 T SALT 1/2 T VANILLA EXTRACT MELT CHOCOLATE IN A CUSTARD CUP IN HOT WATER. COOL SLIGHTLY. COMBINE CHOCOLATE, CREAM CHEESE, MILK, CONFECTIONERS' SUGAR, SALT, AND VANILLA IN A BOWL. BEAT WITH AN ELECTRIC MIXER AT HIGH SPEED UNTIL SMOOTH AND CREAMY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAMY VANILLA FROSTING (11-29-93) (9:16) 3 C POWDERED SUGAR 1/3 C MARGARINE/BUTTER, SOFTENED 1 1/2 T VANILLA 2 T MILK, ABOUT MIX POWDERED SUGAR AND MARGARINE. STIR IN VANILLA AND MILK UNTIL SMOOTH AND OF SPREADING CONSISTENCY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EASY CHOCOLATE GLAZE (01/15/94) (2:19) MAKES ABOUT 2 CUPS. 3 - OZ SEMISWEET CHOCOLATE, COARSELY CHOPPED 1/2 - CUP WATER 6 - TBSP(3/4 STICK) UNSALTED BUTTER 3 - TBSP SAFFLOWER OIL 3/4 - CUP UNSWEETENED COCOA POWDER 1/2 - CUP PLUS 2 TBSP SUGAR HEAT CHOCOLATE, WATER, BUTTER AND OIL IN TOP OF DOUBLE BOILER OVER GENTLY SIMMERING WATER UNTIL CHOCOLATE MELTS. REMOVE FROM HEAT. ADD COCOA POWDER AND SUGAR. STIR UNTIL SUGAR DISSOLVES AND GLAZE IS SMOOTH. LET COOL UNTIL THICKENED SLIGHTLY BUT STILL ABLE TO POUR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EASY CREAMY ICING MIX 3 CUPS CONFECTIONERS' SUGAR, 3/4 TEASPOON SALT, 1 1/2 TEASPOONS VANILLA AND ABOUT 3 TABLESPOONS WATER UNTIL SMOOTH AND OF SPREADING CONSISTENCY. TINT WITH FEW DROPS OF FOOD COLOR IF YOU WISH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EASY ICING MIX 1/2 CUP CONFECTIONERS' SUGAR, 1 TABLESPOON WATER OR MILK AND 1/4 TEASPOON VANILLA UNTIL SMOOTH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FAST FUDGE FROSTING 1 1 POUND PACKAGE CONFECTIONERS' SUGAR, SIFTED 1/2 CUP COCOA (REGULAR TYPE, DRY) 1/4 TEASPOON SALT 1/3 CUP BOILING WATER 1/3 CUP BUTTER, SOFTENED 1 TEASPOON VANILLA COMBINE SUGAR, COCOA, AND SALT. ADD WATER AND BUTTER; BLEND. ADD VANILLA. FROST TOPS AND SIDE OF TWO 8 OR 9 INCH LAYERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FLUFFY CHOCOLATE FROSTING (01/14/94) (0:22) 1 C BROWN SUGAR; PACKED 3 T HALF AND HALF OR LIGHT CREAM 3 T BUTTER OR REGULAR MARGARINE 1/3 C CHOCOLATE CHIPS; SEMISWEET 1/2 T VANILLA EXTRACT COMBINE BROWN SUGAR, LIGHT CREAM, AND BUTTER IN A SAUCEPAN. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL MIXTURE COMES TO A BOIL. BOIL 1 MINUTE. REMOVE FROM HEAT. STIR IN CHOCOLATE CHIPS AND VANILLA. BEAT WITH ELECTRIC MIXER AT HIGH SPEED UNTIL OF A SPREADING CONSISTENCY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FLUFFY ORANGE FROSTING (12-02-92) (20:46) IN SMALL SAUCEPAN OVER MEDIUM HEAT, HEAT ONE 12-OUNCE JAR SWEET ORANGE MARMALADE TO BOILING, STIRRING OCCASIONALLY. IN LARGE BOWL WITH MIXER AT HIGH SPEED, BEAT 2 EGG WHITES, AT ROOM TEMPERATURE, 1/2 TEASPOON VANILLA EXTRACT, 10 DROPS YELLOW FOOD COLOR, AND DASH SALT JUST UNTIL SOFT PEAKS FORM. SLOWLY POUR IN HOT PRESERVES, CONTINUING TO BEAT FOR 6 TO 8 MINUTES UNTIL FROSTING IS FLUFFY AND FORMS PEAKS WHEN BEATERS ARE RAISED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FLUFFY WHITE FROSTING COMBINE 1 CUP GRANULATED SUGAR, 1/3 CUP WATER, 1/4 TEASPOON CREAM OF TARTAR, AND DASH OF SALT IN SAUCEPAN. BRING TO BOILING, STIRRING UNTIL SUGAR DISSOLVES. VERY SLOWLY ADD SUGAR SYRUP TO 2 UNBEATEN EGG WHITES IN MIXING BOWL, BEATING CONSTANTLY WITH ELECTRIC MIXER UNTIL STIFF PEAKS FORM, ABOUT 7 MINUTES. BEAT IN 1 TEASPOON VANILLA. FROSTS TOPS AND SIDES OF TWO 8 OR 9 INCH LAYERS OR ONE 10 INCH TUBE CAKE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRENCH SILK FROSTING 2 2/3 CUPS CONFECTIONERS' SUGAR 2/3 CUP SOFT BUTTER 2 OUNCES MELTED UNSWEETENED CHOCOLATE (COOL) 3/4 TEASPOON VANILLA 2 TABLESPOONS MILK IN SMALL MIXER BOWL, BLEND SUGAR, BUTTER, CHOCOLATE AND VANILLA ON LOW SPEED. SLOWLY ADD MILK; BEAT UNTIL SMOOTH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROSTING FOR BROWNIES MIX 1/4 CUP BUTTER, SOFTENED, 1 TABLESPOON MILK, 2 CUPS CONFECTIONERS' SUGAR AND 1 TEASPOON VANILLA. SPREAD OVER BROWNIES. CHILL UNTIL FIRM. DRIZZLE WITH 1 1/2 OUNCES UNSWEETENED CHOCOLATE, MELTED. REFRIGERATE. FROSTS 13 X 9 X 2 INCH PAN BROWNIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUIT COCKTAIL CAKE ICING (05-01-93) (19:51) SERVINGS: 8 1 1/2 C SUGAR 6 OZ (1 1/2 STICKS) MARGARINE 1/2 C PECANS 1/2 C COCONUT 1 C UNDILUTED EVAPORATED MILK COOK SUGAR, OLEO, AND MILK UNTIL THICK. REMOVE FROM HEAT AND ADD PECANS AND COCONUT. POUR OVER HOT CAKE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FUDGE FROSTING 1 EGG YOLK 2 TABLESPOONS BUTTER MELTED 1 ENVELOPE (1 OUNCE) NESTLE CHOCO-BAKE 1 TEASPOON MILK 1/2 TEASPOON VANILLA 1 CUP SIFTED CONFECTIONERS' SUGAR IN SMALL BOWL, COMBINE EGG YOLK, BUTTER, CHOCOLATE, MILK, VANILLA; MIX UNTIL WELL BLENDED. GRADUALLY ADD CONFECTIONERS' SUGAR; BEAT UNTIL CREAMY. MAKES 16 2 INCH SQUARES AND 3/4 CUP FROSTING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FUDGE FROSTING 1 2 1 OUNCE SQUARES UNSWEETENED CHOCOLATE 3 CUPS SUGAR 3 TABLESPOONS LIGHT CORN SYRUP 1 CUP MILK 1/4 CUP BUTTER OR MARGARINE 1 TEASPOON VANILLA BUTTER SIDES OF HEAVY 3 QUART SAUCEPAN. IN IT COMBINE FIRST 4 INGREDIENTS AND 1/4 TEASPOON SALT. COOK AND STIR OVER LOW HEAT UNTIL SUGAR DISSOLVES AND CHOCOLATE MELTS. COOK TO SOFT BALL STAGE (234 DEGREES) WITHOUT STIRRING. REMOVE FROM HEAT; ADD BUTTER AND COOL TO WARM (110 DEGREES) WITHOUT STIRRING. ADD VANILLA; BEAT UNTIL MIXTURE IS OF SPREADING CONSISTENCY. FROSTS TWO 9 INCH LAYERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GLAZING ICING MIX 1 CUP GRANULATED SUGAR AND 1/2 CUP WATER. COOK OVER MEDIUM HEAT TO 230 DEGREES OR JUST UNTIL SMALL AMOUNT SPINS 2 INCH THREAD. REMOVE FROM HEAT; STIR IN 1/4 CUP CONFECTIONERS' SUGAR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GOLDEN BUTTER FROSTING MELT 1/2 CUP BUTTER OR MARGARINE IN SAUCEPAN, KEEP OVER LOW HEAT UNTIL GOLDEN BROWN. WATCH CAREFULLY TO PREVENT SCORCHING. REMOVE FROM HEAT. PLACE 4 CUPS SIFTED CONFECTIONERS' SUGAR IN MIXING BOWL. BEAT IN MELTED BUTTER. ADD 1 TEASPOON VANILLA OR 1/2 TO 1 TEASPOON MAPLE FLAVORING. BLEND IN LIGHT CREAM UNTIL OF SPREADING CONSISTENCY, ABOUT 1/4 CUP. MAKES ENOUGH TO FROST ONE 10 INCH TUBE CAKE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HUNDRED DOLLAR FROSTING (01/14/94) (0:22) 1/4 C BUTTER OR REGULAR MARGARINE 3 OZ SEMISWEET CHOCOLATE;3 BLOCKS 1 EA EGG; LARGE 2 C CONFECTIONERS' SUGAR 1 T VANILLA 1 T LEMON JUICE 1 C WALNUTS; CHOPPED COMBINE BUTTER AND SEMISWEET CHOCLOLATE IN A DOUBLE BOILER TOP. PLACE OVER HOT WATER, STIRRING UNTIL MELTED. REMOVE AND COOL WELL. ADD EGG AND STIR VIGOROUSLY. STIR IN CONFECTIONERS' SUGAR, VANILLA AND LEMON JUICE. BEAT UNTIL SMOOTH. STIR IN WALNUTS AND FROST CAKE WITH ICING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= JELLY FROSTING COMBINE 1/2 CUP JELLY, 1 UNBEATEN EGG WHITE, 2 TABLESPOONS SUGAR, AND DASH OF SALT IN TOP OF DOUBLE BOILER. COOK OVER BOILING WATER, BEATING CONSTANTLY UNTIL STIFF PEAKS FORM. REMOVE FROM HEAT. BEAT UNTIL SPREADING CONSISTENCY, ABOUT 2 MINUTES. FROSTS TWO 8 INCH LAYERS OR 24 CUPCAKES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= KAHLUA FROSTING (03/14/94) (19:46) 1 LB BOX SIFTED POWDERED SUGAR 6 TBS. BUTTER 3 TBS. UNSWEETENED COCOA 2-3 TBS.HOT COFFEE 3 TBS. KAHLUA IN BOWL, CREAM BUTTER.ADD POWDERED SUGAR AND COCOA, BEAT CONTINUALLY WHILE ADDING KAHLUA. STILL BEATING, ADD HOT COFFEE TO A THICK AND SMOOTH CONSISTENCY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON BUTTER ICING 1/3 CUP SOFT BUTTER OR MARGARINE 3 CUPS CONFECTIONERS' SUGAR ABOUT 2 TABLESPOONS LEMON JUICE 1/2 TEASPOON GRATED LEMON PEEL BLEND BUTTER AND SUGAR; STIR IN LEMON JUICE AND PEEL. BEAT UNTIL SMOOTH AND OF SPREADING CONSISTENCY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON GLAZE BLEND 1 CUP CONFECTIONERS' SUGAR 1/2 TEASPOON GRATED LEMON PEEL 1 TEASPOON LEMON JUICE ABOUT 2 TABLESPOONS MILK 1 DROP YELLOW FOOD COLOR -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON GLAZE 1 COMBINE 3/4 CUP GRANULATED SUGAR AND 1/4 CUP LEMON JUICE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON GLAZE 2 COMBINE 1 SLIGHTLY BEATEN EGG WHITE, 1 TABLESPOON LEMON JUICE, 1/2 TEASPOON GRATED LEMON PEEL, DASH SALT, AND 1 1/2 CUPS SIFTED CONFECTIONER'S SUGAR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MAPLE BUTTER FROSTING (12/26/93) (2:05) 1/2 CUP BUTTER 3 CUPS CONFECTIONERS SUGAR 4-6 T. MAPLE SYRUP 1/4 CUP CHOPPED WALNUTS OR PECANS THOROUGHLY CREAM BUTTER AND SUGAR, ADDING MAPLE SYRUP UNTIL LIGHT AND SPREADABLE. ADD NUTS AND FROST CAKE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MARSHMALLOW FROSTING 2 EGG WHITES 1 1/2 CUPS SUGAR 1/4 TEASPOON CREAM OF TARTAR 1 TABLESPOON LIGHT CORN SYRUP 1/3 CUP WATER 3/4 CUP MARSHMALLOW CREME IN TOP OF DOUBLE BOILER, COMBINE EGG WHITES, SUGAR, CREAM OF TARTAR, SYRUP AND WATER. PLACE OVER BOILING WATER; BEAT UNTIL STIFF PEAKS FORM, SCRAPING PAN OCCASIONALLY. REMOVE FROM HEAT; ADD MARSHMALLOW CREME. BEAT UNTIL OF SPREADING CONSISTENCY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MOCHA BUTTER FROSTING 6 TABLESPOONS BUTTER 1 1 POUND PACKAGE CONFECTIONERS' SUGAR, SIFTED (ABOUT 4 3/4 CUPS) LIGHT CREAM (ABOUT 1/4 CUP) 1 1/2 TEASPOONS VANILLA 1/4 CUP COCOA (REGULAR TYPE, DRY) 1/2 TEASPOON INSTANT COFFEE POWDER CREAM BUTTER, COCOA, AND INSTANT COFFEE POWDER; GRADUALLY ADD ABOUT HALF THE SUGAR, BLENDING WELL. BEAT IN 2 TABLESPOONS CREAM AND VANILLA. GRADUALLY BLEND IN REMAINING SUGAR. ADD ENOUGH CREAM TO MAKE OF SPREADING CONSISTENCY. FROSTS TWO 8 OR 9 INCH LAYERS. NOTE: FOR A MORE CREAMY FROSTING, BEAT IN 1 EGG INSTEAD OF THE FIRST 2 TABLESPOONS OF LIGHT CREAM. AFTER BLENDING IN THE REMAINING CONFECTIONERS' SUGAR BEAT IN JUST ENOUGH CREAM TO MAKE FROSTING THE DESIRED SPREADING CONSISTENCY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MOCHA BUTTER FROSTING FOR CHOCOLATE CAKE BEAT 1 1/3 CUPS SOFT BUTTER UNTIL LIGHT AND FLUFFY. BLEND IN 5 CUPS CONFECTIONERS' SUGAR, 1/2 CUP MILK AND 2 TEASPOONS INSTANT COFFEE; BEAT UNTIL SMOOTH. COVER; REFRIGERATE UNTIL MIXTURE IS OF SPREADING CONSISTENCY. FILLS AND FROSTS TWO 8 OR 9 INCH LAYERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MOCHA CHOCOLATE FROSTING (01/14/94) (0:26) 1 3/4 C CONFECTIONERS' SUGAR 3 T COCOA; BAKING 3 T BUTTER OR REGULAR MARGARINE 3 T COFFEE; BREWED, HOT 1/2 T VANILLA EXTRACT COMBINE CONFECTIONERS' SUGAR, COCOA, SOFTENED BUTTER, COFFEE, AND VANILLA IN A MIXING BOWL. BEAT, WITH AN ELECTRIC MIXER SET AT MEDIUM SPEED, UNTIL SMOOTH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MOCHA FROSTING CREAM 1/4 CUP BUTTER, 2 TABLESPOONS COCOA (REGULAR TYPE, DRY), 2 TEASPOONS INSTANT COFFEE POWDER, AND DASH SALT. BEAT IN 2 1/2 CUPS SIFTED CONFECTIONERS SUGAR, 1 1/2 TEASPOONS VANILLA, AND ENOUGH MILK FOR SPREADING CONSISTENCY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MOCHA FROSTING 1 MIX 2 CUPS SIFTER CONFECTIONERS' SUGAR, 2 TEASPOONS COCOA (REGULAR TYPE-DRY), AND 1/2 TEASPOON INSTANT COFFEE POWDER; ADD 2 TABLESPOONS COLD WATER, 3 TABLESPOONS BUTTER, MELTED, AND 1/2 TEASPOON VANILLA. BEAT UNTIL FROSTING IS OF SPREADING CONSISTENCY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ONE-BOWL BUTTERCREAM FROSTING (01/13/94) (23:42) 6 TBSP BUTTER, SOFTENED 1/2 - CUP HERSHEY COCOA 2 2/3 - CUPS CONFECTIONERS' SUGAR 1/3 - CUP MILK 1 - TSP VANILLA IN SMALL MIXER BOWL, CREAM BUTTER. ADD COCOA AND CONFECTIONERS' SUGAR ALTERNATELY WITH MILK; BEAT TO SPREADING CONSISTENCY (ADDITIONAL MILK MAY BE NEEDED). BLEND IN VANILLA. MAKES 2 CUPS FROSTING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ORANGE BUTTER FROSTING 6 TABLESPOONS BUTTER 1 1 POUND PACKAGE CONFECTIONERS' SUGAR, SIFTED (ABOUT 4 3/4 CUPS) 1/4 CUP ORANGE OR LEMON JUICE 1 1/2 TEASPOONS VANILLA 2 TEASPOONS GRATED ORANGE PEEL CREAM BUTTER AND 2 TEASPOONS GRATED ORANGE PEEL; GRADUALLY ADD ABOUT HALF THE SUGAR, BLENDING WELL. BEAT IN 2 TABLESPOONS CREAM AND VANILLA. GRADUALLY BLEND IN REMAINING SUGAR. ADD ENOUGH CREAM TO MAKE OF SPREADING CONSISTENCY. FROSTS TWO 8 OR 9 INCH LAYERS. NOTE: FOR A MORE CREAMY FROSTING, BEAT IN 1 EGG INSTEAD OF THE FIRST 2 TABLESPOONS OF LIGHT CREAM. AFTER BLENDING IN THE REMAINING CONFECTIONERS' SUGAR BEAT IN JUST ENOUGH CREAM TO MAKE FROSTING THE DESIRED SPREADING CONSISTENCY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ORANGE BUTTER ICING 3 TABLESPOONS SOFT BUTTER OR MARGARINE 1 1/2 CUPS CONFECTIONERS' SUGAR 2 TEASPOONS GRATED ORANGE PEEL ABOUT 1 TABLESPOON ORANGE JUICE BLEND IN BUTTER AND SUGAR. STIR IN ORANGE PEEL AND JUICE. BEAT UNTIL FROSTING IS SMOOTH AND OF SPREADING CONSISTENCY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ORANGE FLUFF TOPPING FOR CHIFFON CAKE 4 EGG YOLKS OR 2 EGGS 1/2 CUP SUGAR 1/3 CUP ORANGE JUICE 1 TABLESPOON GRATED ORANGE PEEL 1 CUP WHIPPING CREAM, STIFFLY WHIPPED 1/2 CUP CHOPPED TOASTED BLANCHED ALMONDS OR GRATED FRESH COCONUT IN TOP OF DOUBLE BROILER, MIX EGG YOLKS, SUGAR AND ORANGE JUICE. COOK OVER HOT WATER, STIRRING CONSTANTLY, UNTIL MIXTURE THICKENS, ABOUT 15 MINUTES. STIR IN ORANGE PEEL. COOL. FOLD IN WHIPPED CREAM AND ALMONDS. SERVE ON SLICES OF CHIFFON CAKE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ORANGE GLAZE BLEND 1/2 CUP CONFECTIONERS' SUGAR, 2 TEASPOONS FINELY SHREDDED ORANGE PEEL AND 1 TABLESPOON ORANGE JUICE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ORANGE LEMON ICING MIX 1 1/2 CUPS CONFECTIONERS' SUGAR, 2 TABLESPOONS BUTTER OR MARGARINE, MELTED, 3 TABLESPOONS ORANGE JUICE AND 1 TEASPOON LEMON JUICE UNTIL SMOOTH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ORNAMENTAL FROSTING IN ELECTRIC MIXER, BLEND 1 CUP SHORTENING AND 1 TEASPOON VANILLA. SLOWLY ADD 4 CUPS SIFTED CONFECTIONERS' SUGAR; BEAT UNTIL JUST COMBINED. STIR IN ABOUT 1 1/2 TABLESPOONS MILK. MAKE TRIAL FLOWER TO CHECK FROSTING CONSISTENCY. ADD A FEW DROPS MORE MILK IF FROSTING IS TOO STIFF. TINT TO DESIRED COLOR. MAKE FLOWERS WITH PASTRY TUBE ON SILICONE PAPER OR WAXED PAPER; PLACE ON COOKIE SHEET. HARDEN IN REFRIGERATOR OR FREEZER 1 HOUR. TRANSFER TO CAKE WITH SPATULA. WORK FAST TO KEEP FLOWERS COLD. MAKES ABOUT 2 1/4 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PENUCHE FROSTING MELT 1/2 CUP BUTTER OR MARGARINE; ADD 1 CUP BROWN SUGAR. BRING TO BOILING; COOK AND STIR 1 MINUTE OR UNTIL SLIGHTLY THICK. COOL 15 MINUTES. ADD 1/4 CUP HOT MILK AND BEAT SMOOTH. BEAT IN ENOUGH OF 3 1/4 CUPS SIFTED CONFECTIONERS' SUGAR FOR SPREADING CONSISTENCY. FROSTS TWO 8 OR 9 INCH LAYERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PENUCHE FROSTING 1 (05-19-92) (1:12) 1/2 CUP BUTTER 1 CUP PACKED BROWN SUGAR 1/4 CUP MILK 2 CUPS CONFECTIONERS' SUGAR 1 TEASPOON VANILLA EXTRACT MELT BUTTER IN A MEDIUM SAUCEPAN. ADD BROWN SUGAR; BOIL 2 MINUTES. ADD MILK; BRING TO BOIL. REMOVE FROM HEAT; COOL TO LUKEWARM. BEAT IN SUGAR AND VANILLA. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PENUCHE ICING (11-20-93) (21:14) 1/2 C BUTTER 1/4 C MILK 1 C BROWN SUGAR 1 3/4 C POWDERED SUGAR IN A SAUCEPAN, MELT BUTTER AND STIR IN BROWN SUGAR. BRING TO A BOIL AND COOK FOR 2 MINUTES OVER LOW HEAT, STIRRING CONSTANTLY. SLOWLY STIR IN MILK AND BRING TO A BOIL. REMOVE FROM HEAT AND LET COOL SOMEWHAT. ADD POWDERED SUGAR A LITTLE AT A TIME, BEATING UNTIL SMOOTH AND THICK ENOUGH TO SPREAD. ADD MORE SUGAR IF NECESSARY TO OBTAIN PROPER CONSISTENCY. IF ICING BECOMES TOO STIFF, ADD A LITTLE WATER. MAKES ABOUT 3 CUPS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEPPERMINT STICK FROSTING 2 EGG WHITES 1 1/2 CUPS SUGAR 1 1/2 TEASPOONS LIGHT CORN SYRUP OR 1/4 TEASPOON CREAM OF TARTAR 1/3 CUP COLD WATER DASH OF SALT 1 TEASPOON VANILLA FEW DROPS OF RED FOOD COLORING AND HARD PEPPERMINT CANDY CRUSHED COMBINE FIRST 5 INGREDIENTS IN THE TOP OF A DOUBLE BOILER. BEAT 1 MINUTE WITH ELECTRIC MIXER. PLACE OVER BOILING WATER; BEAT CONSTANTLY UNTIL FROSTING FORMS PEAKS, ABOUT 7 MINUTES. REMOVE FROM BOILING WATER. POUR INTO MIXING BOWL. ADD VANILLA AND ENOUGH RED FOOD COLORING TO TINT A DELICATE PINK. BEAT UNTIL SPREADING CONSISTENCY ABOUT 2 MINUTES. FROST SIDE AND TOP OF CAKE AND SPREAD SIDE WITH CRUSHED PEPPERMINT STICK. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEPPERMINT STICK FROSTING 1 2 UNBEATEN EGGS 1 1/2 CUPS GRANULATED SUGAR 2 TEASPOONS LIGHT CORN SYRUP OR 1/4 TEASPOON CREAM OF TARTAR 1/3 CUP COLD WATER DASH SALT 1 TEASPOON VANILLA A FEW DROPS OF RED FOOD COLORING PLACE ALL INGREDIENTS EXCEPT VANILLA IN TOP OF DOUBLE BOILER (DON'T PLACE OVER BOILING WATER); BEAT 1/2 MINUTE AT LOW SPEED ON ELECTRIC MIXER TO BLEND. PLACE OVER, NOT TOUCHING, BOILING WATER. COOK, BEATING CONSTANTLY, UNTIL FROSTING FORMS STIFF PEAKS, ABOUT 7 MINUTES (DON'T OVER COOK). REMOVE FROM BOILING WATER. IF DESIRED, POUR INTO MIXING BOWL. ADD VANILLA, BEAT UNTIL OF SPREADING CONSISTENCY, ABOUT 2 MINUTES. FROST TOPS AND SIDES OF TWO 8 OR 9 INCH LAYERS. TRIM CAKE WITH CRUSHED PEPPERMINT CANDY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PETITS FOURS ICING 9 CUPS CONFECTIONERS' SUGAR (ABOUT 2 POUNDS) 1/2 CUP WATER 1/2 CUP LIGHT CORN SYRUP 1 TEASPOON VANILLA 1/2 TEASPOON ALMOND EXTRACT IN TOP OF DOUBLE BOILER, MIX ALL INGREDIENTS; HEAT OVER BOILING WATER JUST TO LUKEWARM. REMOVE FROM HEAT. LEAVE ICING OVER HOT WATER TO KEEP IT THIN; TINT WITH FOOD COLOR IF YOU WISH. IF NECESSARY, ADD HOT WATER, A FEW DROPS AT A TIME, UNTIL OF SPREADING CONSISTENCY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PETITS FOURS FROSTING 1 (12-05-93) (15:23) 2 CUPS GRANULATED SUGAR 1/8 TEASPOON CREAM OF TARTAR 1 CUP HOT WATER 1/2 TEASPOON VANILLA ABOUT 1 1/2 CUPS SIFTED CONFECTIONERS' SUGAR COOK GRANULATED SUGAR, CREAM OF TARTAR, AND HOT WATER TO THIN SYRUP (226X). COOL TO LUKEWARM (110X). -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= QUICK CONFECTIONERS' ICING IN SMALL BOWL STIR 2 TO 3 TABLESPOONS WATER INTO 2 CUPS CONFECTIONERS' SUGAR UNTIL BLENDED AND SMOOTH; ADD LESS WATER OR UP TO 2 TEASPOONS MORE, DEPENDING ON DESIRED CONSISTENCY. MAKES ABOUT 1 CUP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= QUICK ICING MIX 1 CUP CONFECTIONERS' SUGAR, 1 TO 2 TEASPOONS WARM WATER AND 1/2 TEASPOON VANILLA UNTIL SMOOTH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= REDUCED FAT CREAM CHEESE FROSTING (02/13/94) (23:32) YIELD: 1 SERVINGS INGREDIENTS 12 OZ LO-FAT CREAM CHEESE, -SOFTENED 1/2 C POWDERED SUGAR 1 1/2 TS PURE VANILLA EXTRACT IN A MIXING BOWL, COMBINE CREAM CHEESE, SUGAR AND VANILLA; BEAT WITH AN ELECTRIC MIXER UNTIL SMOOTH AND CREAMY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ROCKY ROAD FROSTING 2 1 OUNCE SQUARES UNSWEETENED CHOCOLATE 1 CUP MINIATURE MARSHMALLOWS 1/4 CUP BUTTER 2 CUPS SIFTED CONFECTIONERS' SUGAR 1 TEASPOON VANILLA 1 CUP MINIATURE MARSHMALLOWS 1/2 CUP BROKEN WALNUTS IN SMALL SAUCEPAN, COMBINE CHOCOLATE, 1 CUP MARSHMALLOWS, BUTTER AND 1/4 CUP WATER. COOK AND STIR OVER LOW HEAT UNTIL THE CHOCOLATE AND MARSHMALLOWS ARE MELTED. COOL SLIGHTLY. ADD CONFECTIONERS' SUGAR AND VANILLA; BEAT UNTIL SMOOTH AND THICK ENOUGH FOR SPREADING CONSISTENCY, ABOUT 2 MINUTES. STIR IN ONE CUP MARSHMALLOWS. FROSTS TOP OF 13 X 9 X 2 INCH CAKE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ROYAL FROSTING COMBINE 3 EGG WHITES, AT ROOM TEMPERATURE, ONE 1 POUND PACKAGE CONFECTIONERS' SUGAR, SIFTED (ABOUT 4 3/4 CUPS), 1 TEASPOON VANILLA, AND 1/2 TEASPOON CREAM OF TARTAR. BEAT WITH ELECTRIC MIXER 7 TO 10 MINUTES OR UNTIL FROSTING IS VERY STIFF. KEEP FROSTING COVERED WITH DAMP CLOTH AT ALL TIMES TO PREVENT CRUST FROM FORMING. MAKES 3 CUPS. MAKE FLOWERS WITH PASTRY TUBE ON SILICONE PAPER OR WAXED PAPER. LET DRY 8 HOURS BEFORE PEELING OFF OF PAPER. DAB A LITTLE FROSTING ON BOTTOM OF EACH FLOWER TO ATTACH TO SIDE AND TOP OF CAKE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SEA FOAM FROSTING 2 UNBEATEN EGGS 1 1/2 CUPS BROWN SUGAR 2 TEASPOONS LIGHT CORN SYRUP OR 1/4 TEASPOON CREAM OF TARTAR 1/3 CUP COLD WATER DASH SALT 1 TEASPOON VANILLA PLACE ALL INGREDIENTS EXCEPT VANILLA IN TOP OF DOUBLE BOILER (DON'T PLACE OVER BOILING WATER); BEAT 1/2 MINUTE AT LOW SPEED ON ELECTRIC MIXER TO BLEND. PLACE OVER, NOT TOUCHING, BOILING WATER. COOK, BEATING CONSTANTLY, UNTIL FROSTING FORMS STIFF PEAKS, ABOUT 7 MINUTES (DON'T OVER COOK). REMOVE FROM BOILING WATER. IF DESIRED, POUR INTO MIXING BOWL. ADD VANILLA, BEAT UNTIL OF SPREADING CONSISTENCY, ABOUT 2 MINUTES. FROST TOPS AND SIDES OF TWO 8 OR 9 INCH LAYERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SEA-FOAM FROSTING 1 (12/22/93) (1:32) IN SMALL SAUCEPAN, HEAT 1 CUP PLUS 2 TABLESP. DARK CORN SYRUP TILL BOILING. WITH ELECTRIC MIXER AT HIGH SPEED, OR WITH EGG BEATER, BEAT 3 EGG WHITES TILL STIFF BUT NOT DRY; ADD PINCH SALT. SLOWLY POUR SYRUP OVER EGG WHITES, BEATING UNTIL FROSTING IS FLUFFY AND HANGS IN PEAKS FROM BEATER; ADD 1 1/2 TEASP. VANILLA EXTRACT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SEVEN MINUTE ICING 2 UNBEATEN EGGS 1 1/2 CUPS GRANULATED SUGAR 2 TEASPOONS LIGHT CORN SYRUP OR 1/4 TEASPOON CREAM OF TARTAR 1/3 CUP COLD WATER DASH SALT 1 TEASPOON VANILLA PLACE ALL INGREDIENTS EXCEPT VANILLA IN TOP OF DOUBLE BOILER (DON'T PLACE OVER BOILING WATER); BEAT 1/2 MINUTE AT LOW SPEED ON ELECTRIC MIXER TO BLEND. PLACE OVER, NOT TOUCHING, BOILING WATER. COOK, BEATING CONSTANTLY, UNTIL FROSTING FORMS STIFF PEAKS, ABOUT 7 MINUTES (DON'T OVER COOK). REMOVE FROM BOILING WATER. IF DESIRED, POUR INTO MIXING BOWL. ADD VANILLA, BEAT UNTIL OF SPREADING CONSISTENCY, ABOUT 2 MINUTES. FROST TOPS AND SIDES OF TWO 8 OR 9 INCH LAYERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SHADOW ICING IN SMALL SAUCEPAN MELT ONE 1 OUNCE SQUARE UNSWEETENED CHOCOLATE WITH 1/2 TEASPOON SHORTENING OVER LOW HEAT. POUR THE CHOCOLATE FROM THE TIP OF A TEASPOON IN A STEADY STREAM AROUND THE EDGE OF A CAKE FROSTED WITH SEVEN MINUTE OR BROILED FROSTING, LETTING CHOCOLATE RUN DOWN SIDES OF CAKE TO FORM "ICICLES" OF VARYING LENGTHS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SOUR CREAM/CHOCOLATE FROSTING (01/14/94) (0:24) 1/3 C BUTTER OR REGULAR MARGARINE 3 C CONFECTIONERS' SUGAR 1/2 C SOUR CREAM 3 OZ BAKING CHOCOLATE COMBINE THE SOFTENED BUTTER OR MARGARINE, CONFECTIONERS' SUGAR, AND SOUR CREAM IN A MIXING BOWL; BLEND WELL. ADD CHOCOLATE WHICH HAS BEEN MELTED AND COOLED AND VANILLA. BEAT UNTIL SMOOTH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SOUR CREAM FROSTING 1 6 OUNCE PACKAGE SEMISWEET CHOCOLATE PIECES 1/4 CUP BUTTER 1/2 CUP DAIRY SOUR CREAM 1 TEASPOON VANILLA 2 1/2 TO 2 3/4 CUPS SIFTED CONFECTIONERS' SUGAR MELT CHOCOLATE AND BUTTER; COOL SLIGHTLY. BLEND IN CREAM, VANILLA, AND 1/4 TEASPOON SALT. SLOWLY BEAT IN SUGAR UNTIL SPREADING CONSISTENCY. FROSTS TWO 9 INCH LAYERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STRAWBERRY GLAZE CRUSH 3/4 CUP FRESH STRAWBERRIES, ADD 1/2 CUP WATER. COOK 2 MINUTES; SIEVE. IN SAUCEPAN, COMBINE 1/3 CUP SUGAR AND 4 TEASPOONS CORNSTARCH; GRADUALLY STIR IN BERRY MIXTURE. BRING TO BOIL; STIR CONSTANTLY. COOK AND STIR UNTIL THICK AND CLEAR. (ADD FEW DROPS RED FOOD COLORING, IF NEEDED. ) COOL TO ROOM TEMPERATURE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SUGAR GLAZE (01/15/94) (6:00) 3 - CUPS SUGAR 2 - CUPS WATER 1 - CINNAMON STICK 1 - OZ BRANDY MIX FIRST 3 INGREDIENTS IN SAUCEPAN; BRING TO BOIL. BOIL GENTLY UNTIL SYRUP IS THICKENED, ABOUT 20 TO 30 MINUTES. REMOVE CINNAMON STICK; ADD BRANDY. BE SURE TO COOL COMPLETELY BEFORE POURING OVER PASTRY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TROPICAL FROSTING 2 UNBEATEN EGGS 1 1/2 CUPS GRANULATED SUGAR 2 TEASPOONS LIGHT CORN SYRUP OR 1/4 TEASPOON CREAM OF TARTAR 1/3 CUP PINEAPPLE SYRUP DASH SALT 1 TEASPOON GRATED LEMON PEEL PLACE ALL INGREDIENTS EXCEPT VANILLA IN TOP OF DOUBLE BOILER (DON'T PLACE OVER BOILING WATER); BEAT 1/2 MINUTE AT LOW SPEED ON ELECTRIC MIXER TO BLEND. PLACE OVER, NOT TOUCHING, BOILING WATER. COOK, BEATING CONSTANTLY, UNTIL FROSTING FORMS STIFF PEAKS, ABOUT 7 MINUTES (DON'T OVER COOK). REMOVE FROM BOILING WATER. IF DESIRED, POUR INTO MIXING BOWL. ADD VANILLA, BEAT UNTIL OF SPREADING CONSISTENCY, ABOUT 2 MINUTES. FROST TOPS AND SIDES OF TWO 8 OR 9 INCH LAYERS. GARNISH TOP OF CAKE WITH PINEAPPLE TIDBITS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= UNCOOKED FROSTING COMBINE 1 UNBEATEN EGG WHITE, 1/2 CUP CORN SYRUP, 1/2 TEASPOON VANILLA, AND DASH SALT. BEAT WITH ELECTRIC MIXER UNTIL OF FLUFFY SPREADING CONSISTENCY. FROSTS ONE 8 OR 9 INCH SQUARE CAKE OF LOAF CAKE. SERVE WITHIN FEW HOURS OR REFRIGERATE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= VANILLA BUTTER ICING BLEND 1/4 CUP SOFT BUTTER OR MARGARINE AND 2 CUPS CONFECTIONERS' SUGAR. STIR IN 1 TEASPOON VANILLA AND ABOUT 2 TABLESPOONS LIGHT CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= WHIPPED CREAM FROSTING W/RASPBERRY SAUCE (11/01/94) (0:04) YIELD: 6 SERVINGS FOR WHIPPED CREAM FROSTING: 1 PT HEAVY WHIPPING CREAM 6 TB POWDERED SUGAR 2 TS VANILLA, OR LIQUEUR FOR RASPBERRY SAUCE: 10 OZ FROZEN RASPBERRIES IN SYRUP 1 TB CORNSTARCH DIRECTIONS: WHIPPED CREAM FROSTING: WHIP CREAM WITH SUGAR AND VANILLA OR LIQUEUR. SPREAD OVER TOP OF ONE LAYER CAKE. SERVE WITH RASPBERRY OR FUDGE SAUCE. RASPBERRY SAUCE: THAW RASPBERRIES. THICKEN BY COOKING WITH THE CORNSTARCH. CHILL AND SERVE OVER (OR ALONG SIDE) CAKE WITH WHIPPED CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-