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Put in top double boiler, stir, then beat with electric beater until it
holds a peak. 7 Minutes or until glossy.
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Boiled Icing
Heat all ingredients together. Let boil. Ice cake while cake is hot.
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* Exported from MasterCook *
Boiled Icing #1
Boil butter, milk and sugar for 1 minute. Add coconut and nuts.
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Brandy-Sugar Glaze
Put powdered sugar and vanilla in mixing bowl and pour hot mixture over
it, beat rapidly until stiff.
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Combine sugar and butter over low heat until sugar melts. Remove and add
milk, bring to boil, boil 2 minutes
Chill thoroughly.
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Heat butter till light brown and bubbly. (Do not burn.)
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* Exported from MasterCook *
Heat butter over low heat until golden brown; remove from heat.
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Butter Frosting
Cream butter until very soft. Add sugar gradually, blending thoroughly.
Add vanilla. Thin with milk until of right consistency to spread.
Makes enough frosting to cover tops and sides of two 9-inch layers.
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Butterscotch Frosting
Cream butter until soft. Add 1/2 cup confectioner's sugar. Then add sugar
syrup, beating well. Add remaining confectioner's sugar gradually,
thinning with milk to a spreading consistency.
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Caramel Frosting
Melt margarine and add sugar. Stir over heat until light brown.
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Caramel Icing
Put 3 cup's sugar, pinch salt and milk in saucepan and bring to boiling
point.
Melt 1/2 cup sugar in a small iron skillet and pour into boiling milk
mixture.
Remove from heat and cool a few minutes until it begins to cream or gloss.
Spread rapidly on cake.
Recipe By :
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1 pound powdered sugar
1/2 stick butter or margarine
8 ounces cream cheese
1 teaspoon vanilla
Mix together and spread between layers and on top of carrot cake.
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4 tablespoons butter
8 ounces cream cheese
2 cups confectioners' sugar -- sifted
1 teaspoon vanilla
1/2 cup coconut -- grated
1/2 cup chopped pecans
While at room temperature, blend together butter and cream cheese. Slowly
blend in confectioners sugar; add vanilla., coconut and pecans. Mixing
well. Frost the cake.
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2 tablespoons butter
1/3 cup confectioners sugar
1 Square unsweetened chocolate -- melted and cooled
Blend in chocolate.
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4 tablespoons butter
2 cups confectioners sugar
1/2 teaspoon vanilla
1 1/2 Squares unsweetened chocolate -- melted
4 teaspoons milk
Cream butter, add 1 cup sugar and cream together thoroughly. Add vanilla
and chocolate. Add remaining sugar gradually, beating well after each
addition. Thin with milk until of right consistency to spread.
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1 tablespoon butter
1/3 cup sifted confectioners sugar
1 Egg yolk
1 Square unsweetened chocolate -- melted and cooled
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* Exported from MasterCook *
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5 1/2 tablespoons butter -- melted
4 1/2 tablespoons cocoa
2 cups powdered sugar
1/2 teaspoon vanilla
3 tablespoons milk
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1/2 cup sugar
1/4 cup flour
1 dash salt
1 Cup milk
1 egg -- slightly beaten
1 ounce unsweetened chocolate
1 teaspoon vanilla
In small saucepan combine sugar, flour and salt. Gradually beat in milk,
with small whisk. Cook and stir over medium heat until thickened and
smooth. Remove from heat and beat in egg.
Beat in vanilla.
Cut out a waxed-paper circle to fit pan and place right on filling to keep
skin from forming. Chill.
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Chocolate Frosting #1
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1 ounce semisweet chocolate
2 tablespoons butter or margarine
1/2 cup confectioners' sugar
2 teaspoons milk -- up to 3
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Chocolate Frosting #2
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2 1/3 cups confectioners' sugar
1/3 cup shortening
1/4 teaspoon salt
1/2 + 1 1/2 Tbsp. cocoa
2 2/3 tablespoons dry skim milk
1/3 cup cold water
1 teaspoon vanilla
Place all dry ingredients in mixing bowl and add shortening. Mix at low
speed.
Add 1/2 cup cold water and mix until smooth. Turn mixer to medium speed
and continue mixing as remaining water is added.
Add vanilla. Scrape bowl and continue mixing until frosting is light and
fluffy. Whipping gives frosting lighter texture and better volume.
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* Exported from MasterCook *
Chocolate Glaze #1
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Amount Measure Ingredient -- Preparation Method
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2 tablespoons cocoa
1 tablespoon corn syrup
1 tablespoon + 2 Tsp. water
1 tablespoon Crisco oil
1 cup confectioner's sugar -- sift if lumpy
In a small saucepan combine all ingredients except sugar. Cook and stir
over low heat until mixture is smooth.
Remove from heat; beat in sugar. If mixture is too thick to pour easily,
add a little more water.
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Chocolate Glaze #2
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1 package Baker's German's Sweet Chocolate -- broken into pieces
3 tablespoons Water
3 tablespoons butter
Melt chocolate and water over low heat, stirring constantly. (Or heat in
a nonmetal bowl in microwave at high power for 1 1/2 to 2 minuets,
stirring once until completely melted.)
Remove from heat and stir in unsalted butter.
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Chocolate Glaze #3
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2 ounces each semisweet chocolate
1 tablespoon margarine or butter
3/4 cup powdered sugar
1/2 teaspoon vanilla
4 tablespoons hot water -- up to 5
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* Exported from MasterCook *
Chocolate Glaze #4
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2 tablespoons milk
1 tablespoon butter or margarine
1 ounce unsweetened chocolate
1 teaspoon vanilla
3/4 cup confectioners' sugar
In small saucepan heat milk and butter over low heat until hot.
MICROWAVE DIRECTIONS: Combine milk and butter in 2-cup glass measure; cook
1 minute or until hot. Add chocolate and stir until melted. Stir in
vanilla and sugar until smooth.
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Chocolate Glaze #5
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2 tablespoons butter
2 ounces unsweetened chocolate
In small saucepan over low heat melt butter and chocolate and stir to
melt and until smooth.
Possum Kingdom Lake Cookbook
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Chocolate Glaze #6
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6 ounces semisweet chocolate pieces
6 tablespoons butter
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Chocolate Icing
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2 cups sugar
1/2 cup white Karo syrup
3/4 cup cream
1 Square melted unsweetened chocolate
1 teaspoon vanilla
3 tablespoons butter
Cook all ingredients together, except vanilla and butter, until soft ball
stage.
Remove from fire, add vanilla and butter, beat and spread.
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1/2 cup sugar
1 Egg
1/2 cup butter -- softened
4 ounces semi-sweet chocolate -- melted
1/2 cup sifted confectioner's sugar
2 teaspoons milk
To make chocolate portion, blend sugar and egg in top of double boiler.
Heat, stirring constantly, until mixture is amber colored. Remove from
heat; add butter and chocolate. Stir occasionally until butter melts.
Then combine confectioners sugar and milk and beat until smooth.
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1 box Powdered sugar
1 stick butter -- softened
2/3 cup cocoa
1 teaspoon instant coffee
1/4 cup boiling water
1 teaspoon vanilla
Sift sugar, add cocoa and mix well, add softened butter - cream well.
Add 1/4 cup boiling water to instant coffee. Add coffee to creamed
mixture and blend thoroughly. Ice only after cake is totally cold.
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Coconut-Pecan Frosting
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1 cup evaporated milk
1 cup sugar
3 Slightly beaten egg yolks
1/2 cup butter
1 teaspoon vanilla
1 1/3 cups Baker's angel flake coconut
1 cup chopped pecans
Combine milk, sugar, egg yolks, butter, and vanilla in a saucepan. Cook
and stir over medium heat until thickened, about 12 minutes.
Add coconut and pecans. Cool until thick enough to spread; beat
occasionally.
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Cooked Frosting
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2 cups sugar
1 stick butter
1/4 cup corn syrup
1/2 cup can milk
Salt to taste
Stir and cook on low heat until it boils. Cook one minutes. Add vanilla
and beat.
Cover Up Icing
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1/4 cup sugar
1 1/2 tablespoons corn starch
1/4 teaspoon salt
1 Cup milk
1 Egg -- well beaten
1 teaspoon vanilla
Cook and stir over medium heat until mixture boils 1 minute.
Gradually stir half the hot mixture into beaten egg, then stir into
mixture in saucepan.
Chill.
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8 ounces cream cheese -- softened
1/4 cup sugar
1 teaspoon cinnamon
1 Egg
1 1/2 Tsp. vanilla
Beat all ingredients in small mixer bowl, scraping bowl occasionally,
about 2 minutes.
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2 teaspoons cornstarch
1/2 cup water
1 can evaporated milk -- (5 1/2 oz.)
2 tablespoons butter or margarine
1/8 teaspoon salt
6 ounces semisweet chocolate pieces
1 teaspoon vanilla or rum extract
In small heavy saucepan cook and stir cornstarch, water, milk, butter and
salt over low heat until thickened and smooth; remove from heat.
Stir in vanilla.
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1 can evaporated milk -- (13 oz.)
1 cup sugar
1/2 cup butter
3 Egg yolks
1 teaspoon vanilla
1 1/2 cups flaked coconut
Combine milk, sugar, butter, egg yolks and vanilla in a heavy saucepan.
Cook over medium heat, stirring constantly about 12 minutes or until
thickened.
Mixture will be the consistency of pudding. Remove from heat and stir in
coconut.
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* Exported from MasterCook *
Creamy Glaze
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1 1/2 cups confectioners' sugar
2 tablespoons butter -- softened
1 1/2 teaspoons vanilla
1 tablespoon hot water -- up to 2
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1 cup Karo light corn syrup -- or dark
1/2 cup firmly packed brown sugar
3 tablespoons prepared mustard
1/2 teaspoon ground ginger
1 dash ground cloves
Stirring constantly, bring to boil over medium heat and boil 5 minutes.
Makes 1 cup.
MICROWAVE DIRECTIONS:
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3 tablespoons cornstarch
2 cups egg nog
1/2 teaspoon rum extract
Recipe By :
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1/2 cup butter or margarine -- softened
3 ounces unsweetened chocolate -- melted and cooled
2 1/2 cups unsifted confectioners' sugar
4 tablespoons hot water
1 teaspoon vanilla
Stir in vanilla.
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Fluffy Frosting
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1 cup sugar
2 Egg whites -- unbeaten
4 tablespoons cold water
1/4 teaspoon cream of tartar
1 dash salt
1/2 teaspoon vanilla
Combine sugar, egg whites, water, cream of tartar and salt in upper part
of double boiler.
Place over boiling water and beat constantly with rotary beater until
frosting will stand in peaks, or about 7 minutes. Add vanilla last.
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Frosting
Beat together butter, powdered sugar and vanilla with cooled mixture a
little at a time.
Fudge Frosting
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Amount Measure Ingredient -- Preparation Method
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8 tablespoons cream
1 1/2 cups sugar
1 ounce chocolate cut in pieces
1 Egg yolk
1 tablespoon butter
1/2 teaspoon vanilla
Cook very slowly to 232 degrees or until a soft ball stage is reached.
Add butter and vanilla. Cool to lukewarm or 110 degrees. Beat until a
thick enough to spread.
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Fudgy Frosting
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3 cups sugar
1 Cup milk
4 ounces unsweetened chocolate
3 tablespoons corn syrup
1/2 cup butter or margarine
1 teaspoon vanilla
`With wooden spoon beat until creamy and frosting begins to hold its
shape.
If frosting becomes too stiff, add a few drops hot water; beat until
creamy.
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Glaze #1
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2 cups confectioners sugar
1 tablespoon soft butter
1/2 teaspoon pumpkin pie spice -- or combination of
-- cinnamon, nutmeg or
-- cloves)
2 tablespoons milk -- up to 4
In small bowl, combine sugar, butter, and spice. Add milk gradually to
achieve desired consistency and stir until smooth.
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Glaze #2
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1 tablespoon butter
3/4 cup confectioners sugar
1/4 teaspoon vanilla extract
2 tablespoons cherry syrup
2 teaspoons milk -- up to 3
Glaze #3
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2 tablespoons butter
2 tablespoons orange juice
3/4 cup confectioner's sugar
1/4 teaspoon grated orange rind
Add to confectioners sugar and grated orange rind; beat until smooth.
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Glaze #4
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1 cup powdered sugar
2 tablespoons margarine or butter -- softened
1/2 teaspoon vanilla
4 tablespoons milk -- up to 5
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1 cup sugar
1/2 cup butter
1/4 cup dark rum
1/4 cup water
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Icing Mix
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1/3 cup softened margarine
6 ounces softened cream cheese
1 3/4 cups confectioners sugar
1 teaspoon vanilla
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Lemon Filling
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Juice and grated rind of 1 lemon
1/2 cup sugar
3/4 cup water
2 1/2 tablespoons cornstarch
2 tablespoons water
1 Egg yolk
Combine lemon juice, rind, sugar and 3/4 cup water. Slowly bring this
mixture to boiling point.
Make a smooth paste of cornstarch and the 2 Tbsp. of water. Add slowly
to syrup, stirring constantly. Cook until mixture is thick and clear, or
about 5 minutes. Remove from heat.
Add small amount of slightly beaten egg yolk. Beat vigorously. Return
to remaining mixture and blend well. Cool.
Lemon Icing
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1 1/4 cups confectioners sugar
2 tablespoons ReaLemon
Food coloring if desired
Mix confectioners sugar and ReaLemon until smooth. Add food coloring if
desired.
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2 tablespoons soft butter
1 1/2 cups sifted powder sugar
1 teaspoon grated lemon peel
1/4 teaspoon mace
1/4 cup well drain pineapple
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Maple Frosting
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8 ounces cream cheese
1 1/2 pounds confectioners' sugar
1 Tsp. maple flavoring -- (1 to 2)
1 tablespoon milk
Add sifted confectioners' sugar, maple flavoring and milk. Mix well. Add
additional milk, 1 Tsp. at a time if needed for desired consistency.
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* Exported from MasterCook *
Mint Frosting
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1 cup confectioners' sugar
2 tablespoons butter -- softened
1 tablespoon milk
1/2 teaspoon peppermint extract
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Mocha Frosting
Recipe By :
Serving Size : 1 Preparation Time :0:00
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3 tablespoons butter
2 cups confectioners' sugar
1 dash salt
2 tablespoons strong coffee -- about
Cream butter, add sugar and salt gradually, and cream until light and
fluffy. Add coffee slowly until of right consistency to spread.
Makes enough frosting to cover top of 8x8-inch cake or tops of two 9-inch
layers.
Orange Frosting
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Serving Size : 1 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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Grated rind of 1 orange
2 tablespoons orange juice
2 teaspoons lemon juice
1 Egg yolk -- slightly beaten
1 3/4 cups sifted confectioners' sugar
Add rind to fruit juices and let stand 15 minutes. Strain and add
gradually to egg yolk. Stir in sugar until of right consistency to
spread.
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Recipe By :
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4 cups sugar
4 tablespoons white corn syrup
1 1/2 cups water
1 teaspoon vanilla
6 Egg whites
2 Coconuts -- grated
Cook sugar, corn syrup and water to 248 degrees or until firm ball forms
when tried in cold water.
Add flavoring.
Let cool for 5 to 10 minutes, then poor slowly over the stiffly beaten
egg whites. Beat until it holds its shape.
Spread the layers and sides, sprinkling top with grated coconut.
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Recipe By :
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1/2 cup granulated sugar
1/4 cup water
1/4 teaspoon almond extract
1/2 Tsp ; vanilla extract
1/2 teaspoon butter flavoring
2 teaspoons lemon extract
3 tablespoons milk
2 cups confectioner's sugar -- sifted
Combine 1 Tsp. lemon extract with milk and add to confectioner's sugar,
blending well; drizzle over cake.
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Recipe By :
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powdered sugar
water
Just take some white powder sugar and wet with a little water and mix.
Then after putting nuts on top of cake, take a spoon and let the powdered
sugar glaze run off the spoon onto the cake here and there.
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Prune Frosting
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Amount Measure Ingredient -- Preparation Method
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2 Eggs -- beaten
1 cup prunes -- cooked, pitted and
-- chopped
1/2 cup sour cream
1 cup sugar
1 teaspoon vanilla
1/4 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons butter
1 cup chopped nuts
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Add vanilla to sugar and butter, then add milk mixture gradually beating
constantly.
Keep refrigerated.
Possum Kingdom Lake Cookbook
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Recipe By :
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2 Egg whites -- unbeaten
1 1/2 cups sugar
5 tablespoons water
1 1/2 teaspoons light corn syrup
1 teaspoon vanilla
Put egg whites, sugar, water and corn syrup in upper part of double
boiler. Beat with rotary egg beater until thoroughly mixed.
Place over rapidly boiling water, beat constantly with rotary egg beater,
and cook 7 minutes or until thick enough to spread.
Makes enough frosting to cover tops and sides of two 9-inch layers.
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* Exported from MasterCook *
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Recipe By :
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1 package instant pudding and pie filling -- any flavor (4
-- serving size)
1/4 cup confectioners sugar
1 cup cold milk
3 1/2 cups Birds Eye Cool Whip -- thawed
Combine pudding mix, sugar and milk in small bowl. Beat slowly with
rotary beater or at lowest speed of electric mixer until well blended,
about 1 minute.
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1 cup confectioners sugar
1 Egg -- slightly beaten
1 Dash salt
2 ounces unsweetened chocolate
1/2 teaspoon vanilla
Gradually add sugar to the slightly beaten egg. Beat until smooth and
light.
Add salt and melted chocolate, blending well. Add vanilla. Cool before
spreading.
This makes sufficient to cover tops and sides of an 8x8 inch loaf cake.
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Recipe By :
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1/3 cup butter -- softened
3 ounces melted unsweetened chocolate -- cool
3 cups confectioners' sugar
1/2 cup sour cream
2 teaspoons vanilla
Blend in sugar.
Stir in sour cream and vanilla; beat until frosting is smooth and of
spreading consistency.
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Strawberry Glaze
Recipe By :
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1 tablespoon corn starch
1/4 cup water
1/3 cup light corn syrup
1/4 cup crushed fresh strawberries
1 teaspoon lemon juice
Red food coloring
Strain.
Cool slightly.
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Recipe By :
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2 tablespoons butter
3/4 cup powder sugar
1/2 teaspoon vanilla
1/2 teaspoon milk -- up to 1
Recipe By :
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1 pint whipping cream
1 teaspoon unflavored gelatin -- melted in 2 Tbsp.
-- water
1/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon rum extract
1 Dash salt
If cake is to stand for more than 2 hours after frosting, beat in the
dissolved gelatin. (Dissolve in cup set in boiling water.) Dribble into
cream, beating constantly.
Gradually add the sugar and flavorings and beat until stiff and
spreadable.
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