Cook’s Question
ANSWER Martha Lair, Oxford, wrote that her mother
used to cook cake icing in the 19405. She remembers it being
much better than that made with powdered sugar. She wanted
a recipe for cooked chocolate icing. Thanks to Mollie Kanagy,
Mifflintown, for sending this recipe that she writes is a shiny,
smooth icing that is not overly sweet and easy to make.
Easy Chocolate Frosting
1 cup white sugar
2 tablespoons cornstarch
VA tablespoons baking cocoa
Mix and add 1 cup boiling water. Boil a few minutes, stirring
constantly, until thick, stir in 1 teaspoon butter. Cool and frost.
Here's two recipes from EJ. Beaver, Ringtown.
Chocolate Frosting
1 square baking chocolate
3 tablespoons granulated sugar
2 tablespoons confectioners’ sugar
1 egg white
1 tablespoon water
'A tablespoon vanilla
Cook together chocolate, granulated sugar, and water, stir
ring until mixture is smooth and glossy. Beat thev white of the
egg enough to thin but not frothy; add the confectioners’ sugar,
stir until smooth and light. Add the chocolate mixture and vanil
la. Cool before spreading on the cake.
Glossy Chocolate Icing
Melt in top of double boiler;
3 ounces chocolate
1 well-beaten egg
V* cup evaporated milk
% cup water
1 cup sugar
(Continued from Page B 8)
uook icing over hot water for 20 minutes. Remove from
steam. Beat with a mixer for one minute or until well blended.
Stir in:
1 teaspoon vanilla
Cool the icing before spreading on cake. Makes enough to
cover two 8-inch layers. If kept tightly covered in refrigerator, it
will keep several days.
Thanks to Fran Westfall, New Oxford, for sending this old
recipe that she writes tastes like whipped cream.
Flour Icing
1 cup milk
1 tablespoon flour
Heat in a saucepan and mix with spoon until smooth and
thick. Let cool. It will look like paste. Combine the following:
1 cup sugar
V 4 cup shortening
V 4 cup butter
2 teaspoons vanilla
Mix well until blended. Add flour and milk mixture and beat
on high speed until it looks like whipped cream.
ANSWER Nancy Koons, Lebanon, wanted a recipe foi
coconut macaroons. Thanks to Pat Elligson, Millers, Md., whc
sent in this recipe.
Coconut Macaroons
Beat until fluffy (about 'A minute)
'A cup egg whites
Stir in:
IVi cups sugar
'/«teaspoon salt
1 A teaspoon vanilla
Blend in:
2'A cups moist shredded coconut
Lancaster Farming, Saturday, February 6, 1999-B9
Drop rounded teaspoonfuls
2-inches apart on ungreased
baking sheet covered with
parchment paper. Bake until
delicately browned at 325
degrees, about 15-18 minutes.
The cookies spread so when
you remove from the oven, use
your fingers to push in edges to
shape into mounds. Makes
2'/2dozen
macaroons.
If the macaroons are difficult
to remove from paper, place a
wet towel beneath the hot
parchment sheet with the
macaroons still on it. Let stand
one minute. Steam will loosen
the macaroons. Slip off with
spatula.
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