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Recipes

Cream Cheese Mints

  • 2 1/4 lb. POWDERED OR FONDANT SUGAR
  • 8 oz. BLOCK CREAM CHEESE
  • FLAVORING TO TASTE
  • PASTE FOOD COLOR OF YOUR CHOICE (OPTIONAL)

MIX ALL INGREDIENTS TO FORM A DOUGH. ROLL A PORTION OF THE DOUGH INTO A SNAKE AND CUT INTO APPROPRIATE SIZED SEGMENTS FOR THE MOLD THAT YOU ARE USING. ROLL SEGMENTS INTO GRANULATED SUGAR. GENTLY PRESS DOUGH INTO MOLDS. WHEN ALL MOLDS ARE FILLED, INVERT THE MOLD ONTO PARCHMENT PAPER. REPEAT UNTIL ALL DOUGH HAS BEEN MADE INTO MINTS.


    MINTS NEED TO DRY FOR 2 TO 3 DAYS, COVERED WITH A DRY CLOTH ONLY. WHEN DRY, STORE IN AIRTIGHT CONTAINER. MINTS CAN BE FROZEN FOR UP TO 6 MONTHS. THAW IN REFRIGERATOR OVERNIGHT BEFORE SERVING.


Cake Stuff Classroom Buttercream Icing

  • 1 1/2 CUPS PS 99 (12 OUNCES)
  • ½ CUP ANGEL WHITE
  • 2 lbs. (8 CUPS) PURE CANE POWDERED SUGAR (OR 1 1/2 LBS. POWDERED SUGAR AND ½ LB. DRIVERT FONDANT SUGAR)
  • 2 Tbsp. MERINGUE POWDER
  • 1/8 TSP. SALT
  • 2 tsp. CREAM BOUQUET
  • 2 tsp. BUTTER VANILLA EMULSION (THESE ARE RECOMMENDED FLAVORS. YOU MAY USE FLAVORS YOU LIKE.)
  • WATER FOR DESIRED CONSISTENCY:

       4 Tbls. FOR STIFF CONSISTENCY
       6 Tbls. FOR MEDIUM CONSISTENCY
       8 Tbls. FOR THIN CONSISTENCY


CREAM PS99 AND ANGEL WHITE UNTIL BLENDED. ADD REMAINING INGREDIENTS. BEAT FOR 5-7 MINUTES ON LOW-MEDIUM SPEED. SPEED 4 ON A KITCHEN AID MIXER.
*THIS IS JUST A GUIDE LINE FOR THE AMOUNT OF WATER TO USE. THESE AMOUNTS MAY NEED TO BE ADJUSTED DEPENDING ON WEATHER AND HUMIDITY IN YOUR KITCHEN.