Ingredients:
1/2 C. Heavy cream
14 oz. Semi-sweet hocolate, chopped
Procedure:
Heat cream in heavy saucepan just to boiling
Remove from heat; add chopped chocolate and stir untill smooth and
glossy
Cool slightly and pour over buttercream iced cake
Notes:
This recipe covers a 10 inch round cake
Can be used to ice or decorate cakes, muffins, cookies and other
bvaked goods
Ingredients:
1 C. Sugar
1/2 C. Honey
1/8 t. Salt
1 C. Marshmallows, chopped
1/4 C. Water
1 Egg white, stiffly beaten
Procedure:
Combine sugar, honey, water, and salt. Boil to soft ball stage
(236°F)
Add marshmallows
Pour slowly, beating constantly, onto egg white
Beat the mixture until it is thick and creamy
Notes:
Can be used to ice or decorate cakes, muffins, cookies and other
bvaked goods
Ingredients:
1 C. Evaporated milk
1 C. Sugar
3 Egg yolks, slightly beaten
1/2 C. Butter
1 t. Vanilla extract
1 C. Sweetened flaked coconut
1 C. Pecans, chopped
Procedure:
Combine milk, sugar, egg yolks and butter in a saucepan. Cook and stir
over medium heat until thickened
Remove from heat to cool
When completely cooled, stir in vanilla, coconut and pecans
Notes:
Can be used to ice or decorate cakes, muffins, cookies and other
bvaked goods
Ingredients:
1/3 C. Creamy peanut butter
3 C. Confectioners' sugar
1 1/2 t. Vanilla extract
1/4 to 1/3 C. Milk
Procedure:
Blend peanut butter and sugar
Stir in vanilla and milk and beat until frosting is smooth and of
spreading consistency
Notes:
Can be used to ice or decorate cakes, muffins, cookies and other
bvaked goods
Ingredients:
1/2 t. Unflavored gelatin
1/2 C. Fresh juice
2 C. Light whipped topping
1 C. Vanilla nonfat yogurt
Procedure:
Heat juice and gelatin together in saucepan until gelatin melts.
Remove from heat and let cool
Gently fold whipped topping into juice-gelatin mixture using a wire
whisk
Chill until spreadable
Notes:
Spread on low-fat cake, such as angel food cake
Can be used to ice or decorate cakes, muffins, cookies and other
bvaked goods