Cover of Magic Recipes BookletHere is the last page of the vintage cookbooklet “16 Magic Recipes With C and H Magic Frosting Sugar”. Date of the booklet is unknown since there’s no publish date printed anywhere on the booklet.

You can view all the pages in this little book by visiting this category: 16 Magic Recipe With C and H Magic Frosting Sugar, just click a page title to view that section of the book. You’ll find a scan of the page included below (click to view a larger size) as well as a typed version for easy printing. I’ve also included a scan of the back cover (at bottom).

Page Seven of BookletCREAMY CHOCOLATE FROSTING

MELT over hot water:

1 cup (6 oz. pkg.) semi-sweet chocolate pieces

COMBINE in mixing bowl and stir smooth:

3 cups Magic Frosting Sugar
7 tablespoons (1/2 cup minus 1 tablespoon) undiluted evaporated milk
1 teaspoon vanilla
Dash of salt

ADD melted chocolate and beat with electric mixer (medium speed) until blended.

ADD:

1/4 cup (1/2 stick) soft butter or margarine

Beat until cool. A brief “rest” period before spreading helps frosting to thicken. (If frosting stiffens too quickly while spreading, beat in a few drops of milk.) Frosts tops and sides of two 8″ or 9″ layers.

BITTERSWEET CHOCOLATE FROSTING

MELT over hot water:

3 squares (3 oz.) unsweetened chocolate

COMBINE in mixing bowl and stir smooth:

3 cups Magic Frosting Sugar
3 tablespoons hot water
1 teaspoon vanilla
Dash of salt

ADD melted chocolate and beat with electric mixer (medium speed) only until blended.

BEAT IN:

2 egg yolks

ADD:

1/4 cup (1/2 stick) soft butter or margarine

Beat until smooth. If too thick, beat in a little hot water, 1/2 teaspoon at a time. Frosts tops and sides of two 8″ layers, or about 24 cupcakes.

PANOCHA FROSTING

MIX together in small saucepan:

2/3 cup C and H Dark Brown Sugar, firmly packed
1/4 teaspoon salt
1/3 cup water

Stir over high heat just until syrup comes to a full, rolling boil. Remove at once. Set aside to cool for about 10 minutes, until bottom of pan feels lukewarm.

EMPTY into mixing bowl:

1 package Magic Frosting Sugar

ADD the warm brown sugar syrup; stir or beat until smooth. (Mixture looks rough at first, but softens and smooths out quickly.)

ADD:

1/4 cup (1/2 stick) soft butter or margarine

Beat until cool and right for spreading. If too thick for easy spreading, beat in a few drops of water. Frosts tops and sides of two 8″ or 9″ layers.

LEMON FLUFF FROSTING

COMBINE in small mixer bowl and blend at low speed with mixer until smooth:

2-1/4 cups Magic Frosting Sugar
Dash of salt
1 teaspoon grated lemon peel
1 egg white, unbeaten
Few drops yellow food coloring

HEAT to boiling in small saucepan:

2 tablespoons water
2 tablespoons lemon juice

POUR hot liquid into first mixture and slowly switch mixer to high speed while pouring; beat the thin mixture until stiff peaks form, about 5 minutes. Scrape bowl often. Spread in high peaks and swirls. Makes enough for two 8″ or 9″ layers.

Back Cover of Booklet

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