Monday, May 16, 2011
Wedding Cake Frosting
Beat 4 egg whites until stiff. Beat in 5 cups powdered sugar. Boil 3/4 cup sugar & 3 tablespoons water for 1 minute. Combine 1 1/2 cup shortening and 3 tablespoon almond flavoring and blend well.
White Mountain Frosting
1/2 cup sugar
2 Tablespoons water
1/4 cup light corn syrup
2 egg whites
1 teaspoon vanilla
Mix sugar, water and corn syrup in saucepan. Cover saucepan, bring to rolling boil. Remove cover and cook to 242 degrees or until syrup spins a 6 to 8 " thread. Just before syrup is ready, beat egg whites until stiff enough to hold a point. Pour hot syrup very slowly in a thin stream into the beaten egg whites. Continue beating until frosting holds peaks. Blend in vanilla. When spreading on cake, make swirls with spatula.
2 Tablespoons water
1/4 cup light corn syrup
2 egg whites
1 teaspoon vanilla
Mix sugar, water and corn syrup in saucepan. Cover saucepan, bring to rolling boil. Remove cover and cook to 242 degrees or until syrup spins a 6 to 8 " thread. Just before syrup is ready, beat egg whites until stiff enough to hold a point. Pour hot syrup very slowly in a thin stream into the beaten egg whites. Continue beating until frosting holds peaks. Blend in vanilla. When spreading on cake, make swirls with spatula.
Seven Minute Frosting
3 Tablespoons water
2 egg whites
1 cup sugar
1/2 teaspoon cream of tarter
pinch of salt
1 teaspoon vanilla
Cook in a double boiler over boiling water, beating constantly, until frosting forms soft peaks. Remove from heat. Add vanilla.
2 egg whites
1 cup sugar
1/2 teaspoon cream of tarter
pinch of salt
1 teaspoon vanilla
Cook in a double boiler over boiling water, beating constantly, until frosting forms soft peaks. Remove from heat. Add vanilla.
Decorator Icing
1/2 cup shortening, room temperature
1 lb. sifted powdered sugar
1/2 t salt
4 T water
vanilla to taste
1/4 t almond flavoring
Cut shortening into sugar until it is completely mixed, add salt. Add water, a spoonful at a time, until icing is correct consistency. Add flavoring. This will keep for weeks if tightly covered.
1 lb. sifted powdered sugar
1/2 t salt
4 T water
vanilla to taste
1/4 t almond flavoring
Cut shortening into sugar until it is completely mixed, add salt. Add water, a spoonful at a time, until icing is correct consistency. Add flavoring. This will keep for weeks if tightly covered.
Chocolate Peanutbutter Frosting
Combine and beat til creamy:
1/4 c peanut butter
2 envelopes (2 oz.) Nestles choco-bake
1 teas. vanilla
1/8 t. salt
Add and beat until smooth:
2 c. sifted confectioners sugar alternately with
1/3 cup milk
This recipe fills and frosts two 8" cake layers.
1/4 c peanut butter
2 envelopes (2 oz.) Nestles choco-bake
1 teas. vanilla
1/8 t. salt
Add and beat until smooth:
2 c. sifted confectioners sugar alternately with
1/3 cup milk
This recipe fills and frosts two 8" cake layers.
Wednesday, May 4, 2011
Bibinka (Philippines)
1 1/2 cups rice flour
3/4 cup sugar
3/4 cup condensed milk
1 cup milk
2 eggs (beat lightly)
2 Tbsp butter or margarine
3-4 Tbsp grated cheese (cheddar or parmesan)
3-4 grated coconut
While stirring, gradually add ingredients 3 - 6 to the first 2 ingredients until batter is smooth. Add cheese and coconut last. Pour in a well greased Pyrex pan.
Bake in a preheated oven (350 degrees) 30 - 35 minutes. Cool 30 minutes.
3/4 cup sugar
3/4 cup condensed milk
1 cup milk
2 eggs (beat lightly)
2 Tbsp butter or margarine
3-4 Tbsp grated cheese (cheddar or parmesan)
3-4 grated coconut
While stirring, gradually add ingredients 3 - 6 to the first 2 ingredients until batter is smooth. Add cheese and coconut last. Pour in a well greased Pyrex pan.
Bake in a preheated oven (350 degrees) 30 - 35 minutes. Cool 30 minutes.
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