Gregg’s Butter Pecan Pound Cake Becky W. Barefoot
| 1 box Butter Pecan Cake Mix
|
4 eggs
|
2/3 cup oil
|
1 cup milk
|
˝ cup chopped pecans |
1 can Coconut Pecan Icing
|
Prepare a Bundt Pan or Tube Pan. Chop the pecans and sprinkle in the bottom of the pan. Mix together cake mix, eggs, oil and milk.
Add coconut pecan icing and mix well. Pour into prepared pan. Bake at 325 degrees for 1 hour 15 minutes.
You can also use this with Chocolate Cake Mix or Red Velvet Cake Mix. I have only tried Chocolate.
Becky W. Barefoot In Memory of Gregg Barefoot .
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Brooklyn Blackout Cake - Ann Cole
| 1/4 cup vegetable shortening
|
1 stick butter
|
2 cups sugar
|
3 eggs
|
2 teaspoons vanilla extract |
3/4 cup unsweentened cocoa powder |
1 teaspoon baking powder
|
1 teaspoon baking soda
|
1/2 teaspoon salt
|
2 1/4 cups cake flour
|
1 cup milk whole 25 OR 1%
|
CUSTARD
| 3 cups water
|
2 1/2 cups sugar |
1 tablespoons corn syrup
| 2/3 cup cornstarch
|
1 1/2 cups unsweetened cocoa powderr |
6 tablespoons unsalted butter
| 1/2 teaspoons vanilla extract
|
Preheat the oven to 375 degrees.
Butter and flour 2 (9-inch) cake pans. I used two 10 inch pans and cut baking time to 20 to 25 minutes.
Cut 2 circles of parchment paper or waxed paper to fit the bottoms of the pans, then press them in.
In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter and shortening togeth
er.
Add the sugar and mix until light and fluffy.
One by one, add the eggs, mixing after each addition.
With the mixer running at low speed, add the vanilla, cocoa, baking powder, baking soda, and salt and mix.
With the mixer still running at low speed, add about 1/3 of the cake flour, then about 1/3 of the milk, and mix.
Repeat with the remaining cake flour and milk and mix.
Pour into the prepared pans and bake until dry and springy to the touch
and a tester inserted into the center comes out clean (a few crumbs are okay), 30 to 35 minutes.
Let cool in the pan for 15 minutes, then turn out onto wire racks and let cool completely, to room temperature.
Using a long serrated knife, cut the cake layers in half horizontally.
Reserving 3 halves for the cake, put the remaining half in a food processor, breaking it up with your hands.
Pulse into fine crumbs.
Custard: Pour 2 1/2 cups of the water, the sugar, corn syr
up and cocoa powder into a large non-reactive saucepan and bring to a boil over medium-high heat, whisking occasionally.
Meanwhile, in a small bowl, whisk the remaining 1/2 cup of water and the cornstarch.
Whisk into the cocoa mixture in the saucepan and return the mixture to a boil, whisking constantly.
Cook, whisking constantly, until very thick, 3 to 4 minutes.
Remove from the heat and stir in the butter and vanilla.
Pour into a bowl.
Cover with plastic wrap, lightly pressing the plastic ag
ainst the surface to prevent a skin from forming.
Chill until firm, about 45 minutes.
To finish the cake, place a cake layer on a cake plate or serving platter
(reserving the most even layer for the top) and spread with cooled custard.
Top with another layer of cake, then custard, then the final layer of cake.
Cover the top and sides of the cake with the remaining custard. Coat the cake with the cake crumbs.
Chill until ready to serve, at least 2 hours.
Serve the same
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Egg Penguins- Ann Miller
| 9 large ripe black olives |
6 hard cooked eggs |
12 small baby carrots |
For the penguin heads, attaach one olive to the top of each egg with a toothpick.
For beaks, cut six carrots 1/2 inch from the pointed end; attach the flat side of a pointed piece to the
center of each head wih half a toothpick.
For the feet, make a lengthwise cut throught the remaining carrots;
place flat side down in pairs (trim carrots if necessary). Place a toothpick in each carrot; press an egg on top of each pair.
For flippers, cut the remaining olives lengthwise into quarters; attach one olive quarter to each side of eggs with a toothpick.
cover; refrigerate intil serving. Yield 6 penguins.
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Truffle Mice - Ann Miller
| 4 oz. semi-sweet chocolate chopped |
1/3 cup sour cream |
1 cup Oreo cookie crumbs |
1/3 cup confectioners' sugar |
gold and silver beads |
slivered almonds |
small round licorice |
Melt chocolate in top of double boiler, stirring constantly. Remove from heat.
Blend in sour cream, stirring well. Add Oreo cookie crumbs, mix well.
Refrigerate, covered for 1 hour until firm. Roll scant 1 tablespoon of chocolate mixture in confectioners' sugar.
Form into oval for body of mouse. Please 2 beads for eyes, 2 almonds for ears and licorice strips for tails. Yields 12.
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Beautiful Bean Salsa - Janice Crissman
| 2 cans (28 oz each) BUSH'S Boston Recipe Baked Beans |
1 cup dried apricots, chopped |
2 cans (2.25 oz each) chopped black olives, drained |
2 packages (10 oz each) frozen corn, thawed |
1 cup chopped red bell pepper |
1 cup chopped fresh cilantro or parsley |
1/2 cup chopped green onion |
1/2 cup lime juice |
1 Tablespoon chopped jalapeno peppers |
1 teaspoon cumin |
Tortilla chips |
Combine all ingredients, except tortilla chips; mix well.
Refrigerate, covered,
two to to three hours to allow flavors to blend.
Stir before serving with torilla chips.
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Sour Cream White Cake - Janice Crissman
| 1 White Cake Mix ( I use DH) |
1 cup all pupose flour |
1 cup sugar |
8 oz. sour cream |
1/3 cup oil |
1 1/4 cups water |
3 whole eggs or 3 egg whites plus 1 whole egg |
1 tsp. vanilla flavoring |
1 tsp. butter flavoring |
1 tsp. almond flavoring |
Blend on low for 1 minute
Srape bowl and beat on medium for 2 minutes.
Put in 9x13 pan and bake at 325 for 50 minutes
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Sour Cream Chocolate Cake - Janice Crissman
| 1 Devil's Food Cake Mix ( I use DH) |
1 cup all pupose flour |
8 oz. sour cream |
1/2 cup oil |
1 cup sugar |
2 oz unsweetened chocolate melted |
1 1/3 cups water |
4 whole eggs |
2 tsp. vanilla flavoring |
Blend on low for 1 minute
Srape bowl and beat on medium for 2 minutes.
Put in 9x13 pan and bake at 325 for 30 to 35 minutes
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Yellow cake Cake - Janice Crissman
| 1 yellow Cake Mix ( I use DH) |
1 cup all pupose flour |
1 cup sour cream |
1/3 cup oil |
1 cup sugar |
3/4 teaspoon salt |
1 1/3 cups water |
4 whole eggs |
1 tsp. flavoring |
Blend on low for 1 minute
Srape bowl and beat on medium for 2 minutes.
Put in 3 9 inch pans pan and bake at 325 for 30 - 35 minutes
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Cucumber Dip - Sue Dail
| 8 oz. cream cheese |
1 onion diced |
1 cucmber diced |
3 Tablespoons mayo |
Mix well serve with buggles
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The Marshmallow Fondant - Teresa Crawford
| 16 oz. bag of mini marshmallows |
2 lb. bag of confectioners sugar |
3 Tablespoons water |
Combine the water and marshmallow in a microwave-safe bowl.
Nuke until nearly melted (about a minute).
Stir until completely smooth.
Grease a large bowl and dump all but about 1-2 cups of the sugar into it.
Make a well in the sugar and add the melted marshmallow mixture.
Stir until it lumps together (it will be sticky).
Lightly grease your hands.
Dust your table with some of the reserved sugar and knead additional sugar into the mixture
until it is no longer sticky.
You will probably NOT use all of the reserved sugar.
When fondant is smooth and no longer sticky,
place into a plastic bag that can be closed air tight.
Let it sit overnight.
I recommend that you follow the recipe the first time
that you make it.
It will give you an opportunity to see how the
fondant should feel and how it behaves.
After that, you can make it in your mixer.
Some folks use the dough hook, others the paddle.
You'll decide which works best for you.
Should the fondant be a little sticky when you're ready to use it,
just knead in more sugar.
If it is too dry, I knead in a dollop of buttercream (shortening base).
I do this until it behaves as fondant should.
This recipe makes approximately 2 lbs.
It tastes great, and takes color and flavoring oils like all other fondants.
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Cream wafers - Jennifer Thomas
| 2 cups all purpose flour |
1 cup butter softened |
1/3 cup whipping cream |
sugar |
filling recipe follows |
Mix flour, butter and whipping cream
Cover and refrigerate at least an hour.
Heat oven to 375. Roll about 1/3 of dough at a time 1/8 inch thick
on floured cloth-cover board
(keep remaining dough refrigerated until ready to roll).
Cut into 1 1/2 inch rounds.
Transfer rounds with metal spatula to piece of waxed paper that is heavily
covered with sugar;
turn to coat each round.
Place about 1 inch apart on ungreased cookie sheet.
Prick each round with a fork about
4 times.
Bake just until set but not brown, 7 to 9 minutes. Cool.
Just before serving
put cookies together in pairs with creamy filling
| FILLING |
1/4 cup butter softened |
3/4 cup powder sugar |
1 teaspoon vanilla |
food color |
Beat until smooth and fluffy.
Tint with a few drops of food color.
Beat in a few drops of water if necessary for spreading consistency.
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Pumpkin Roll - Jo Drummond
| 3 eggs |
1 c. sugar |
2/3 c. pumpkin |
1 tsp. lemon juice |
3/4 c. flour |
1 tsp. cinnamon |
1 tsp. ginger |
1/2 tsp. nutmeg |
1/2 tsp. salt |
1 tsp. baking powder |
Beat eggs 5 minutes at medium speed of mixer. Gradually add sugar.
Stir in pumpkin and lemon juice. Mix together dry ingredients;
then, gradually add to pumpkin mixture.
Pour into a 15 x 9 x 1 inch greased and floured pan.
Sprinkle top with 1 cup chopped nuts. Bake 15 minutes at 350 degrees.
Turn out onto a terry cloth towel covered with powdered sugar.
Immediately roll up, starting at short end. Let cool; unroll,
spread with filling and roll up. Refrigerate.
FILLING
| 8 oz. Cream cheese |
1 small container Cool Whip |
1 c. powdered sugar |
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pastillage - Mercedes
| 1 pound confectioner's sugar -- sifted |
3 tablespoons water |
2 tablespoons lemon juice |
1 envelope unflavored gelatin |
1 teaspoon glucose -- heaping |
In a double boiler pan put the water, the lemon juice and the gelatin and heat
very gently just until dissolved completely.
Add glucose to the dissolved gelatin and mix well.
Put the sifted sugar in a large bowl and make a well in the center.
Pour the mixture into the well and mix first with a spoon and then with your hands
until you have a nice consistency.
Add more sugar if very soft, drops of hot water if too stiff.
Keep in a plastic bag or airtight container.
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Roast Beef Canapes - Natalie Covey
| 24 bread rounds ( I used a 2" round cutter ) |
olive oil |
1/2 cup mayonnaise |
1/4 cup grated Parmesan cheese |
2 tablespoons chopped fresh clives |
2 tablespoons drained capers |
1/4 teaspoon garlic powder |
pinch of parsley
|
1 lb. cooked roast beef slices ( I used cookie cutters
to cut into shapes ) |
2 Roma tomatoes - cut thin into 24 slices |
small pieces of green pepper |
I like to let the spread sit in the refrigerator overnite to get the full flavor,
it can be used immediately as well.
Heat oven to 350' , place bread rounds on ungreased cookie sheet, brush or spray
lightly with olive oil. Bake for about 8 to 10 minutes.
Mix Mayonnaise, cheese, chives, capers, garlic powder and parsley in a bowl.
Spread mixture on bread rounds, then place 2 pieces of roast beef, one slice
of tomato and top off with a piece of green pepper
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very chocolately raspberry cheesecake - Ann Cole
| 30 cookies chocolate cream sandwiches cookies |
1/4 cup butter -- melted |
4 - 8oz package cream cheese -- room temperature |
1 1/4 cups sugar |
5 large eggs |
1/2 cup heavy cream |
2 teaspoons vanilla |
12 ounces nestle white chocolate -- melted and cooled |
1/2 cup raspberry preserves |
1/2 cup Nestle Quik |
1 tablespoon milk |
Topping |
1/2 teaspoon water |
1/2 cup raspberry preserves |
white & chocolate curls from candy bars |
Preheat oven to 350F. Position oven rack in lower third of oven. Wrap outside of 9 or 10 " springform pan
with foil. Crush the chocolate cookies into fine crumbs and combine with butter.
Press into bottom and up sides of pan. Bake 8 minutes; set aside.
Melt the Nestle white chocolate and set aside.
In bowl at medium speed beat cream cheese until smooth. Reduce speed to low, beat in sugar until
combined, increase speed to high,and beat until fluffy, 2 -3 minutes. Reduce speed to low, beat in
eggs, one at time. Beat in melted white chocolate, heavy cream, and vanilla. Pour the batter into
prepared pan.
In a small bowl combine the Nestle Quick and 1 tablesoon of milk. thick paste. Drop teaspoons
of the raspberry preserves and Quick paste onto the batter. Using tip of a knife, swirl
the quick paste and preserves into the batter.
Place pan in large roasting pan filling roasting pan with hot water halfway up side of
springfrom pan. Bake 15 minutes. Turn heat down to 325 and bake additional 75 minutes,
until center moves slightly when pan is jiggled. Turn off oven and let cake sit in the oven two
hours. When cool remove cake from the pan and refrigerate 8 hours or overnight.
Topping
Mix 1/2 cup rasperry preserves with 1/2 teaspoons water, microwave on medium for 1 minute to warm . Spread mixture evenly over top of cake.
Garnish with white and milk chocolate curls.
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Jo Drummond Sharp Cheddar Cheesecake Recipe from Pillsbury Appetizers
Don't skimp on the required cooling time. It's necessary for neat slicing. Even better, make the
cheesecake a full day ahead of the party.
CHEESECAKE
| 2/3 cup crushed crisp rye or pumpernickel crackers |
3 tablespoons butter, melted |
2 (8 oz.) pkg. Cream cheese, softened |
1/4 cup whipping cream |
1 tablespoon Worcestershire sauce |
1/2 teaspoon dry mustard |
2 eggs |
8 oz. (2 cups) shredded sharp Cheddar cheese |
1/2 cup chopped roasted red bell peppers (from 7.25-oz. Jar) |
1/4 cup sliced green onions |
Garnish
| Green onion curls, if desired |
Roasted red bell peppers, cut into shapes with cutters, if desired |
- Heat oven to 350 F. In medium bowl, combine crushed crackers and butter; mix well.
Press evenly in bottom of ungreased 9-inch springform pan. Bake at 350 F. for 8 to 10 minutes
or until golden brown.
- Beat cream cheese in medium bowl until light and fluffy. Add cream, Worcestershire sauce,
mustard and eggs; beat until smooth and well blended. Stir in shredded cheese,
roasted peppers and 1/4 cup green onions; mix well. Spread over partially baked crust.
- Bake at 350 F. for 35 to 40 minutes or until center is set. Cool 30 minutes.
- Loosen edges of cheesecake with small metal spatula or knife. Cool an additional 30 minutes.
Refrigerate at least 2 hours before serving.
- To serve, carefully remove sides of pan. Place cheesecake on serving platter.
Garnish with green onion curls and roasted pepper cutouts.
Surround cheesecake with apple and pear slices or assorted crackers.
(Cheesecake can be refrigerated up to 24 hours.)
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Chocolate Crust Lemon Bars by Janice Crissman
CRUST
| 1 package devils food cake mix |
1/2 cup butter or margarine softened |
1 egg |
1/2 cup finely chopped toasted walnuts |
Beat the cake mix, butter and egg on low speed until combined. Stir in walnuts. Set aside 1
cup for topping. Press remaining mixture into a greased (with butter) 9"x13"x2" baking pan.
Bake at 350 degrees for 8-10 minutes. Cool for 5 minutes.
FILLING
| 1 8 oz softened cream cheese |
1 can (14 oz) sweetened condensed milk |
1 egg |
3 Tablespoon (real) lemon juice (not bottled) |
2-3 teaspoon grated lemon rind |
Beat cream cheese until smooth.
Add milk,egg, lemon juice and rind.
Mix well. Pour over the crust. Crumb reserve cake mixture over the top.
Bake 18-22 minutes or until set. Cool completely before cutting. Store in refrigerator.
Yield 4 doz.
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MUNCHIE BARS -- Judith H. Edmonds
Served at the Raleigh meeting on 4-13-03
| Crust: |
| 1 box yellow cake mix |
| 1 stick butter |
| 1 egg |
| Topping: |
| 1 (8 oz.) cream cheese (room temperature) |
| 2 eggs |
| 1 box powdered (10X) sugar |
| 1 cup chopped pecans |
Crust: Mix above ingredients together and press into a 9 x 13 inch greased pan.
Topping: Mix ingredients together and pour over crust mixture. Then Bake at 325 F
for 45 minutes or until browned (depends on oven). Cool before cutting into bars.
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Corn Syrup Glaze by Ann Adams
1/2 cup corn syrup
1 cup water
Mix and bring to a boil. Brush onto hardened pieces
while syrup is still hot. This
glaze gives a soft shine. For a high shine, cut water to 1 or 2 Tablespoons, mix
and heat. Dry glazed pieces about 20 minutes.
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Creamy Banana Pudding from Nancy Rice
Served at the Lexington meeting on 2-2-03
| 1 (14-oz.) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk |
| 1 1/2 cups cold water |
| 1 (4 serving size) package instant vanilla flavor pudding mix |
| 2 cups (1 pint) whipping cream, whipped |
| 36 vanilla wafers |
| 3 medium bananas, sliced and dipped in ReaLemon® Lemon Juice from Concentrate |
In large mixing bowl, combine Eagle® Brand and water. Add pudding mix; beat until well blended. Chill 5 minutes.
Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2-quart glass serving bowl.
Top with one-third each of the vanilla wafers, bananas and pudding.
Repeat layering twice, ending with pudding mixture. Chill thoroughly.
Garnish as desired. Refrigerate leftovers
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Modeling paste by Ann Cole
| 2 Tablespoons | crisco -- 25 grams |
| 1/4 cup | water -- 90 ml |
| 3/8 cup | flour -- 50 grams |
| 1 Tablespoon | glucose |
| 1 teaspoon | vanilla |
| 4 cups | confectioner's sugar -- 500 grams |
| 1 teaspoon | Tylose |
Put crisco and water in a bowl and cook until boil, add all the sifted flour at once. Cook over moderate heat for about 3 minutes. Remove from heat, let cool and add glucose and vanilla. Sift tylose with sugar on a surface add cook mixture and knead the dough.
Let the dough rest for 2 hours before using.
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Baked Cheese Fondue by Ann Cole
| 6 oz | cream cheese |
| 1/3 cup | mayonnaise |
| 1/3 cup | Gruyere cheese -- grated |
| 1/4 cup | Gruyere cheese -- grated |
| 1/3 cup | Swiss cheese -- grated |
| 1/4 cup | onion -- chopped |
| 1/8 cup | shallot -- chopped |
| 2 teaspoons | fresh parsley -- chopped |
| 1 clove | garlic -- minced |
| pinch | nutmeg |
| Toasted bread |
Preheat oven to 325 degrees. In a bowl combine crean cheese, mayonnaise, 1/3 cup
Gruyere, Swiss cheese, onions, shallots, parsley, garlic and nutmeg.
Spread in a shallow 2 1/2 cup baking dish. Sprinkle with remaining 1/4 cup Gruyere.
Bake 20 minutes or until cheese is hot and bubbly. Serve with bread.
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Cranberry Punch by Jo Drummond
| 1 quart | cranberry juice cocktail |
| 1 quart | pineapple juice |
| 1/4 cup | sugar |
| 2 teaspoons | almond extract |
| 1 (2-liter) bottle | bottle ginger ale, chilled |
Combine first 4 ingredients, stirring until sugar dissolves; cover and chill at least 4 hours.
To serve, poor juice mixture into a punch bowl; gently stir in ginger ale. Yield: 1 gallon.
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Bite-Size Cheese Balls by Jo Drummond
| 1 (3-ounce) package | cream cheese, softened |
| 1 cup (4 ounces) | finely shredded Cheddar cheese |
| 3/4 cup | finely shredded carrot |
| 1 teaspoon | honey |
| 1/2 cup | finely chopped pecans |
| 24 | pretzel sticks |
Combine first 4 ingredients; cover and chill 1 hour. Shape mixture into 1-inch balls; roll in chopped pecans. Cover and chill up to 24 hours. Just before serving, insert a pretzel stick into each cheese ball. Yield: 2 dozen.
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Pastry Pillows by Ann Cole
| 1 cup | butter, softened |
| 1 8-oz package | cream cheese, softened and cut up |
| 2 cups | all-purpose flour |
| 1/4 cup | salt |
| 1/4 cup | fruit preserves |
| 1/4 cup | almond paste |
| 1 | beaten egg |
| 1 Tablespoon | water |
| small amount | coarse or pearl sugar |
In a medium bowl beat butter and cream cheese with an electric mixer until combined. Add flour and
salt beat on low speed till just combined.
Divide dough in half. Cover and chill dough for at least 1 hour or until dough is easy to handle.
Preheat oven to 375. On a lightly floured surface roll half of the dough to a 1/8 inch thickness.
Cut dough into 2 inch squares. Place the dough squares on an ungreased cookie sheet.
Place a scant 1/4 teaspoon each of preserves and almond paste in the center of each square.
Roll out of the other half of dough to 1/8 inch and cut into 2 inch squares.
In a small bowl combine beaten egg and water. Brush edges of squares on cookie sheets with egg mixture. Top each of the squares with a plain square. Lightly press edges together; seal all the edges with tines of a fork. Brush filled and seal squares with egg mixture. Sprinkle lightly with coarse sugar.
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BUTTERSCOTCH FORGOTTEN COOKIES (Judith H. Edmonds)
| 3 to 4 egg whites (depends on size of eggs) |
| 1 cup coarsely chopped pecans |
| 2/3 cup white sugar |
| 1 - 8 oz. pkg. butterscotch chips (or chocolate) |
Beat egg whites and add sugar gradually and beat until stiff peaks. Fold in pecans and
butterscotch chips. Set oven at 350 F. Drop by teaspoonfuls, 2 inches apart on two greased
baking sheets. Put in oven when temperature is appropriate then cut oven off. Leave at
least 4 hours or better overnight. Makes between 75 - 80 cookies.
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Sausage Stars from Donna Ford
Served at the Raleigh Jan. 12 meeting
| 4-5 dozen wonton wrappers |
| 1 pound sausage, cooked and crumbled (I used Jimmy Dean Hot) |
| 1 1/2 cups sharp cheddar, shredded |
| 1 1/2 cups Monterey Jack, shredded |
| 1 cup ranch dressing |
| 1/2 cup sweet red pepper, diced |
| 1/2 cup sliced green onions |
Press wonton wrappers into a muffin tin. ( I used a mini muffin pan)
Bake at 350 degrees for 5 minutes. Remove wontons and place on a baking sheet.
Combine well drained sausage, cheese, dressing, pepper and onion. Mix well.
Fill wontons. (You can stop here and freeze for later use)
Bake at 350 degree for 5 minutes or until bubbly.
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Spicy Cranberry Punch from Brenda Thompson
Served at the Raleigh Jan. 12 meeting
| 1/4 cup red cinnamon candies |
| 4 cups water |
| 8 cups cranberry juice cocktail, chilled |
| 1 6 oz can frozen orange juice concentrate, thawed |
| 1 6 oz can frozen limeade juice concentrate, thawed |
| 1 med size can crushed pineapple (put in blender and blend well before adding to punch) |
| 1/2 cup sugar |
In small saucepan melt cinnamon candies in 4 cups water, after candies have melted,
add sugar and stir until sugar dissolves. Add other ingredients, freeze.
To serve partially thaw and chop to a "slushy" consistency.
Makes about 18 5oz servings.
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MARZIPAN from Carol Rockey
| 1 8 oz.can almond paste, broken up in several pieces |
| 2 tablespoons light corn syrup |
| 1 teaspoon almond extract |
| 1 cup confectionery sugar |
| Assorted food paste colorings, or luster dusts, if desired |
Place the broken almond paste, corn syrup, and almond extract in a food processor and
process until well blended. Add the confectionery sugar and process until well
blended. Turn mixture out of processor and gather into a ball.
Knead until smooth and pliable, adding a few drops of water if the mixture is dry, or a
light dusting of confectionery sugar if the mixture is sticky. (Depends on the humidity.)
Divide marzipan as desired and knead in desired food paste color. Wrap marzipan tightly in plastic wrap and store in an airtight container in the refrigerator. If desired, you can use luster dust on the
uncolored marzipan after you complete your modeling with the marzipan.
I usually buy the almond paste at Kroger's. It is in a can, which is on the chocolate chips, nuts aisle of the store that I use. I have seen it at other places in a tube or package.
You can mix marzipan with your desired fondant. Sometimes, I like to mix it with Choco-pan and it is great together. It is just whatever you like.
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MARZIPAN
Here is the recipe that appears in the 2003 May/June American Cake Decorating, page 12, by Vi Whittington of CK.
| 1 cup almond paste |
| 2 egg whites (use dry egg whites for safety) |
| 3 to 4 cups powdered sugar |
| 1/2 teaspoon vanilla extract |
| Assorted food paste colorings, or luster dusts, if desired |
Place the almond paste in a bowl and knead until it becomes soft. Add the egg whites and mix well.
Add the powdered sugar, 1 cup at a time. Continue kneading and add flavoring.
Knead until smooth and pliable, adding a few drops of water if the mixture is dry, or a
light dusting of confectionery sugar if the mixture is sticky. (Depends on the humidity.)
The marzipan should feel like heavy pie dough. Place it in an airtight plastic for storage.
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MARZIPAN from Ann Adams
| 8 ounce can almond paste |
| 4 tablespoons light corn syrup |
| 3 to 4 cups powdered sugar |
| 2/3 c marshallow creame |
| sifted powder sugar |
Mix almond paste, corn syrup, and marshmallow creme to form a smooth paste.
Add enough powder sugar to make marzipan stiff enough to shape
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Walnut Shortbread Cookies from Carol Rockey
| 1 cup butter, unsalted, softened |
1/2 cup powdered sugar |
1/2 teaspoon vanilla extract |
1/4 teaspoon black walnut extract |
1 3/4 cup flour |
2 tablespoons corn starch |
1/2 cup black walnuts, finely chopped |
Cream butter, powdered sugar, walnut extract and vanilla extract in mixer bowl and beat until light.
Add the flour and corn starch and mix until smooth. Mix in the nuts.
Spray walnut pan, or cookie sheet, with nonstick baking spray. Place about 3/4" balls of dough
and press into walnut pans, or place on a cookie sheet.
Bake in preheated 325 to 350oF oven for 8 to 10 minutes or until lightly browned around the edges.
Let the shortbread cookies cool slightly then flip pan over on soft towel and gently tap on counter
to pop the cookies out if you are using a walnut pan. Yield: 5 dozen
I had used walnut pans for my cookies. After the cookies cooled, I put chocolate icing on one cookie and then placed another cookie on top of the iced one to make it look like a whole walnut. You can also put raspberry filling or any kind of filling or icing that you may like between the two walnut halves.
The walnut pans are great for marzipan walnuts also. Just press the marzipan into the walnut pans
and then flip out and put the halves together with desired filling if you want a filling.
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SAUSAGE BRUNCH CASSEROLE from Ruth Cruz
| 1 poound sausage ( pork) cook and drained |
1/2 Cup chopped green onions |
1 can (4 oz.) mushrooms stems 7 pieces, drained |
2 med. tomatoes, chopped ( I use chopped can tomatoes, drained) 13 1/2 oz size |
2 cups ( 8oz.) shredded mozzarella cheese |
1 cup pancake mix |
12 eggs( I use 8 only ) |
1cup of milk |
1/2 tsp. dried oregano |
1/2 tsp. salt |
1/4 tsp. pepper |
In a greased 3-qt. dish, layer the sausage, onions, mushrooms, tomatoes,and cheese. In a large bowl, whisk the pancake mix, eggs,milk, oregano, salt and pepper, pour over cheese.
Bake uncovered, at 350 degrees for 45 to 50 min. or until top is set and lightly browned. Let stand for 10 min. before serving,
Yield 6 to 8 servings (so they say)
