Cover of Magic Recipes BookletHere is the fourth page of recipes in 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.

Page Four of BookletMAGIC GLAZES

CHOCOLATE GLAZE to glamorize angel food, sponge or chiffon cakes.

COMBINE in double boiler or small bowl:

1 cup left-over Magic Bittersweet or Magic Creamy Chocolate Frosting*
1 tablespoon corn syrup

Place over hot (not boiling) water; heat and stir until the frosting is glossy and thin enough to pour. With spoon, drizzle over cake and let it trickle down the sides.

*Recipes on p. 7. Magic Instant Fudge Frosting (see recipe on package) is equally good to use in making this glaze.

WHITE GLAZE for sweet rolls or coffee cake.

COMBINE in small bowl:

1-1/4 cups Magic Frosting Sugar
1 tablespoon cold water
1/4 teaspoon vanilla

Stir smooth. Spread, or drizzle from spoon, over warm or cold sweet bread or loaf cake.

LEMON GLAZE for plain cake.

COMBINE and stir smooth:

1 cup Magic Frosting Sugar
Dash of salt
1 teaspoon grated lemon peel
2 tablespoons lemon juice

With skewer or fork, poke holes in hot, freshly baked cake; drizzle Lemon Glaze over the top. Continue until all glaze is used. Serve warm or cold. Glazes an 8″ layer or square.


FUDGE SUNDAES DELUXE: For topping, just stir a little liquid (evaporated milk, cream, half-and-half, liqueur, or hot water) into any Magic Chocolate Frosting. Use either freshly made or left-over frosting; add liquid a teaspoon at a time, to make either a thick, rich topping or a thinner sauce as you prefer.

FRUIT SUNDAES: Mix equal amounts of Magic Frosting Sugar and slightly crushed berries. Serve over ice cream.


BERRIES AND PEACHES…Sprinkle with Magic Frosting Sugar for just-right sweetness. Looks beautiful, tastes wonderful.

FRUIT SALADS…Top slices of fresh fruits with small mounds of Magic Frosting Sugar. Or coat whole strawberries, to add a frosty and decorative touch.

FROSTED GRAPES…Wash and dry grape clusters; brush with slightly beaten egg white. Roll in Magic Frosting sugar and set on waxed paper to dry before arranging as a centerpiece.


IN COLD DRINKS: Magic Frosting Sugar instantly dissolves in iced tea, lemonade, chilled juices for punch, old-fashioneds, daiquiris, mint juleps and other mixed drinks.

WITH CEREALS: Use Magic Frosting Sugar at the breakfast table to sprinkle over hot or cold cereals.

ON WAFFLES, PANCAKES, AND FRENCH TOAST: Magic Frosting Sugar gives a decorative and flavorful touch.

The 2 Week Diet

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One Response to Magic Glazes & Toppings – Vintage 16 Magic Recipes With Frosting Sugar

Donna Knopsnider
Published 21 September, 2016 in 6:22 am

How can I find a recipe from the 50’s? I made it all the time when I was in my early teens. I have been hunting for it for years. It is a cake that you grease a 9×13 pan, place wax paper over the shorting, then you mix bread crumbs (dried) sugar and butter. You place this on wax paper then cake mix over top. It tastes like a nut topping. Very good. I never thought I would ever forget how to make it but I did. Would be more them happy to pay for this recipe if you or anyone has it.
Thank you, Donna

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