1 Jar marshmallow cream for

-each color desired Icing color This stays very shiny and is
easy to cut through.
These decorations will not dry hard as Wilton
color-flow & must be done directly on the cake or cookie.
CAUTION - Marshmallow cream will be VERY HOT.
TO PREPARE
MARSHMALLOW CREAM - Pan Method: Place about 1 1/2″ water in a large
skillet or electric pan.
Depending upon design, set up to four jars
of marshmallow cream (one for each color) into pan and bring water
to a boil.
For faster heating, fill jars only halfway.
Add icing
color as the cream softens, stir until color is well blended.
Let
simmer, then stir until cream is smooth.
Leave jars in water while
you decorate.
Microwave Method: Place the desired amount of
marshmallow cream in a bowl.
Add desired past color.
Microwave on
high power for about 10 to 12 seconds, then stir.
If not softened
(the total time depends on quantity being heated) microwave again
for 7 to 8 seconds more.
After heating, stir until color is
completely blended.
TO DECORATE: Trace pattern on cake with a
toothpick.
Outline design with stiffened buttercream or royal icing
(royal is preferred as the heat of the marshmallow cream may soften
buttercream) and tip 3.
Let outlines dry for 10 minutes or more.
Cut a very small opening in the end of a parchment bag and fill
with marshmallow cream.
“Flow-in” by filling in along the edges of
the outline first, squeezing gently and letting the icing flow up
to the outline almost by itself.
Work quickly; filling in design
from the outside edges in and from top to bottom.
If you’re working
with a large area, have 2 parchment bags ready so it won’t set up
before you’re done.
If the marshmallow starts cooling and won’t
flow smoothly, simply microwave bags for about 7 to 8 seconds on
high power.
Any remaining cream can be stored in a jar & reused
by microwaving for 8-9 seconds until soft.

3 Eggs

1/3 c Water

1 c Cake flour*

1/4 ts Salt

1/3 c Granulated sugar

1 c Dry white wine

3 tb Butter or margarine

1 pk Frozen strawberries(10oz)

1 tb Lemon juice

1 c Granulated sugar

1 ts Vanilla

1 ts Baking powder

Powdered sugar 4 ts Cornstarch

2 Eggs,slightly beaten

2 tb Cornstarch

3/4 c Currant jelly

Heat oven to 375′.
Line jelly roll pan, 16×11x1 inch, with
aluminum foil; grease.
Beat 3 eggs in small mixer bowl until very
thick and lemon colored, about 5 minutes; pour into large mixer
bowl.
Beat in 1 cup granulated sugar gradually.
On low speed, mix
in water and vanilla.
Add flour, baking powder and salt gradually,
beating just until batter is smooth.
Pour into pan, spreading
batter to corners.
Bake until wooden pick inserted in center comes
out clean, 12 to 15 minutes.
Loosen cake from edges of pan; invert
on towel sprinkled with powdered sugar.
Remove foil; trim stiff
edges if necessary.
While hot, roll cake and towel beginning at
narrow end.
Cool on wire rack.
Mix 1/3 cup granulated sugar and 4
teaspooons cornstarch in 2-quart saucepan.
Stir in wine.
Cook over
medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Remove from heat.
Stir in butter.
Refrigerate until chilled.
Unroll cake and remove towel.
Spread
filling over roll to within 1/4 inch of edges; roll up.
Refrigerate
at least 1 hour.
Mix 2 tablespoons cornstarch and the reserved
strawberry syrup.
Heat strawberries and jelly to boiling in 1
1/2-quart saucepan.
Stir in cornstarch mixture.
Heat to boiling,
stirring constantly.
Boil and stir 2 minutes.
Remove from heat.
Stir in lemon juice; cool.
Serve with cake.
*NOTE: If self-rising
flour is used, omit baking powder and salt.

2 c Dry white wine

1/2 c Sugar

4 Eggs

1 ts Grated lemon rind

1 ts Grated orange rind

Wine Cream–(German) Combine all of the ingredients in top of a
double boiler.
Cook, beating with a whisk or fork until frothy and
thickened.
Pour into serving dishes and chill.
Serve with whipped
cream if you like.

———————————-FILLING———————————-
1/2 c Sugar

3 tb Flour

1/4 ts Nutmeg

1/4 ts Cinnamon

Salt 4 c Peaches, sliced & peeled

2 ts Margarine

———————————–CRUST———————————–
5 1/2 c Flour

2 ts Salt

1 lb Shortening

1 ts Vinegar

1 c Water

CRUST: Combine salt & flour.
Cut in shortening.
Add water
& vinegar.
Mix.
It should be a firm dough, ready to be rolled.
If not firm, add a little more flour.
Divide into 2.
Roll one ball
thinly & fit into the bottom of a 8″ pie plate.
FILLING:
Combine peaches with sugar, flour, nutmeg, cinnamon & salt.
Mix
well & add to pie crust.
Roll out remaining pastry & cover
pie, seal.
Pierce the top of the pie in the centre with a sharp
knife.
Bake at 400F for 35-40 minutes.

1/4 c Shortening

1/4 c Brown sugar

1 Egg yolk

1/2 ts Vanilla

1/2 c Flour

1/4 ts Salt

2 tb Diet raspberry spread

Cream shortening and sugar together.
Beat in yolk and vanilla.
Stir in flour and salt.
Roll dought into 20 balls and place on
ungreased baking sheets.
Dent the top with the end of a table
knife.
Bake at 350F for 5 min then dent tops again.
Continue to
bake another 5 min or until lightly browned.
Spoon 1/2 tsp diet
spread in depressions while still hot.
Makes 20 cookies.
One
serving = 2 cookies 1 Fruit & Veg Choice, 1 Fats & Oils
Choice Source: Measure for Measure and Other “Stirring” Things
Calgary General Hospital copyright 1984 Shared by Elizabeth Rodier
4/93 NOTE: Double recipe can use either 2 yolks or one whole
egg.

1 1/2 c Plain flour

1/2 c Chopped pecans

1/4 c Packed brown sugar

1/2 c Melted butter

8 oz Cream cheese, softened

8 oz Whipped topping

2 c (3c) Peaches & sugar

1 3/4 c Powdered sugar

1/2 t Almond flavoring

FOR CRUST: Combine flour, sugar and pecans.
Add the butter.
Mix
well and press mixture in bottom of 13 x 9 baking dish.
Bake at
350F for 18-20 minutes.
Cool.

FOR FILLING: Beat cream cheese and powdered sugar at medium
speed until light and fluffy.
Fold in whipped topping and almond
flavoring.
Drain peaches and add to whipped topping mixture.
Spoon
over cooled crust and chill for several hours.