Browse Items (16 total)
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Orange Boiled Icing
Orange boiled Icing
1½ c. sugar ½ c orange juice whites of 2 eggs
Heat sugar & orange juice slowly and boil
without stirring till sirup spins permanent
thread. Pour over beaten whites and
beat till stiff enough to spread
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# Orange Boiled Icing
## Ingredients
- 1 1/2 c. sugar
- 1/2 c. orange juice
- Whites of 2 eggs
## Instructions
1. Heat sugar and orange juice slowly and boil without stirring until syrup spins a permanent thread (230–235°F).
2. Pour over beaten egg whites.
3. Beat until stiff enough to spread. -
Marshmallow Icing
Marshmallow Icing
¾c gran. sugar white of 1 egg
⅓c water vanilla
6or 8 marshmallows
Boil sugar & water until spins
thread, melt marshmallows in syrup
pour over beaten egg white add flavor
& spread thickly over cake. Melt
2 oz. unsweetened chocolate with
½ t. butter & spread thin coating
over icing when cool.
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# Marshmallow Icing
## Ingredients
- 3/4 cup granulated sugar
- 1/3 cup water
- 6 or 8 marshmallows
- White of 1 egg
- Vanilla
- 2 oz unsweetened chocolate
- 1/2 tsp butter
## Instructions
1. Boil sugar and water until it spins a thread (230–235°F).
2. Melt marshmallows in the syrup.
3. Pour over beaten egg white; add vanilla flavoring.
4. Spread thickly over cake.
5. Melt 2 oz unsweetened chocolate with 1/2 tsp butter and spread a thin coating over the icing when cool. -
Chocolate Covered Almond Crunch
CHOCOLATE COVERED ALMOND CRUNCH
Toast 1 cup ground almonds till light brown in slow oven.
Melt 1 cup butter in heavy saucepan, over low heat. Add
1 cup sugar; stir till blended and sugar is melted. Add
2 T. water and 1 T. light corn syrup; bring slowly to boil.
Boil to just barely brittle stage. Remove from fire and
stir briskly into it ½ cup nuts. Pour into shallow pan to
cool. When cold, spread ½ pkg Chocolate chips, melted
ansd sprinkle with ¼ cup nuts. Turn to other side add
repeat frosting, ending with sprinkling with remaining
¼ cup nuts. Cut into xxxxxxxxxxxxxxxxx serving pieces.
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# Chocolate Covered Almond Crunch
## Ingredients
- 1 cup ground almonds, toasted
- 1 cup butter
- 1 cup sugar
- 2 Tbsp water
- 1 Tbsp light corn syrup
- 1/2 cup nuts (stirred in)
- 1/2 pkg chocolate chips
- 1/4 cup nuts (for first side topping)
- 1/4 cup nuts (for second side topping)
## Instructions
1. Toast 1 cup ground almonds in a slow oven until light brown.
2. Melt butter in a heavy saucepan over low heat. Add sugar; stir until blended and sugar is melted.
3. Add 2 Tbsp water and 1 Tbsp light corn syrup; bring slowly to a boil.
4. Boil to just barely brittle stage (300°F to 305°F).
5. Remove from heat and stir briskly into it 1/2 cup nuts.
6. Pour into a shallow pan to cool.
7. When cold, spread melted chocolate chips (1/2 pkg) over the top and sprinkle with 1/4 cup nuts.
8. Turn to the other side and repeat frosting, ending with sprinkling with the remaining 1/4 cup nuts.
9. Cut into serving pieces. -
Never Fail Chocolate Frosting
Never Fail Choc. frosting
1/3 cup sugar 1/3 c. coffee cream
dash of salt
Boil together one good minute
Pour over 1 pkg. choc. chips
Beat & Beat until spreadable
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# Never Fail Chocolate Frosting
## Ingredients
- 1/3 cup sugar
- 1/3 cup coffee cream (half and half or table cream)
- Dash of salt
- 1 pkg. chocolate chips (6oz)
## Instructions
1. Combine sugar, coffee cream, and salt in a saucepan.
2. Boil together for one good minute.
3. Pour over 1 package of chocolate chips.
4. Beat and beat until spreadable.