A New Find!!!

Yesterday after our nice visit with at the Museum of World Treasures, my daughter took me to lunch and...  across the street is a 1/2 price book store. We stopped in there to see if we could find this book that my grandson wants for his birthday, it wasn't there, but we didn't come out empty handed! I was looking through the cookbook section and didn't find, 'Confection of a (Closet) Master Baker' but came out with a cookbook, that my daughter bought me! What a fun afternoon we had.
The book is called, 'Out of Vermont Kitchens'. I have never lived in Vermont or even visited, but had seen pictures from there and it looks like a fun place to visit or live. I enjoyed looking at every page and was thinking of how it was then, slower pace and most moms stayed at home and cooked for their families.

This book was written in 1939 and I have the 20th printing 1949. Everything is photocopied and was handwritten by the people, mostly women themselves of their recipes, pretty cool!

Wonder who Edith Symns was? And how this book got to Kansas?

To me I can curl up with a cookbook and read it as a story book, makes me happy and puts me in a good mood. What history this tells during that time period! Can't wait to try some of the recipes! I think I will try and go to more garage and estate sales this year to see what other home-made or church or state cookbooks are out there! Is there a cookbook from all the 50 States or if you are reading this and in another country, what older cookbooks might you have?????







Here is the last page of the book.

 

Can you see where it says: The End? How cute!

Sorry, Gesine, but I keep trying to find your book at a bargain. But hey! At least it is a book from Vermont, and found here in the mid-west!!! What a deal!

Oh - Them "Golden Eggs"!

Oh! them golden eggs, how good they are! Now I know this isn't how the song goes, but for today that's how it went here. I finally got a chanced to make Gesine's Golden Eggs! I have checked out the book so many times at the library, I hope they would say, here it's yours! Nope that's not how libraries work, oh well. Someday, I will be able to buy the book, so for now, I check and re-check it out. I enjoy this book as not only a cookbook, but a good reading book! The book you might ask? Confections of a (Closet) Master Baker by Gesine Bullock-Prado. (I hope you know of her and have read this book along with the new one, Sugar Baby.) Our library doesn't have 'Sugar Baby', but I keep bugging them to buy it.
Anyway, you must go to this web site and see how these delicious little treats are made! http://confectionsofamasterbaker.blogspot.com/2009/08/golden-egg-demo.html

I don't know if I can legally put on the recipe but this is how I made them:





MIX

And MIX

And MIX some more. There is a lot of mixing to this recipe, but it is worth it. Hang in there. Put into egg shaped muffin pans and bake at 350 degrees F for about 20 minutes. Turn out of pans and dipped into melted butter, then dip into a cinnamon, sugar mixture and ENJOY! For they are as she says, like a good old-fashion donut, baked not fried.

I used a large size muffin pan makes 8 at a time, (by Wilton) and a bite-size muffin pan (12 at a time, also by Wilton). I made 21 large and 24 bite-size all with this one batter. The grandchildren and I have decided this will become a new Easter treat!! Thanks, Gesine!

Will also be putting on to the Sweet As Sugar Cookies, Sweets for a Saturday, Week #14, Savory Sundays and Dee Dee Delights.

Something Different for Me - Asparagus Linguine

Found this recipe somewhere online over a year ago and finally decided to try it. You see I am a very 'plain jane' when it comes to vegetables. Basically, carrots, peas, green beans and corn all my favorites. A couple of years ago a cousin invited us to dinner and fixed asparagus brushed with olive oil on top and fresh grated Parmesan cheese, baked for a few minutes. It was delicious! So as I re-found this recipe, I decided to cook it up. Tonight was the night!

Asparagus Linguine
6 ounces linguine - cooked to the instructions on package
Saute the next three ingredients:
1 tablespoon olive oil
2 tablespoon butter
1 onion, chopped
2 cloves of garlic, chopped
Add to this:
1/2 pound asparagus, sliced each stalk in 1/2 inch slices
2 tablespoon chicken broth
1 tablespoon fresh squeeze lemon juice
salt and pepper to taste
Add the table or just before serving grate 2 tablespoon Parmesan cheese
I doubled the recipe, yeah, leftovers!
Enjoy! We did!

Pineapple Chiffon Cake

Pineapple Chiffon Cake
Made this Chiffon Cake and as I was sharing with a friend, they asked how much sugar was it in. I looked at the recipe and realized I forgot to add the sugar. What was really interesting you couldn't tell it was missing! It still baked up nicely and tasted great! My friend, was amazed how well it did taste. I will be making this again and comparing the difference with the sugar this time.

Here is the recipe from where I got it: http://www.tasteofhome.com/Recipes/Pineapple-Chiffon-Cake/Print
No wonder, she received a blue ribbon, it was light and delicious!

I followed the recipe, except as I mention I forgot the sugar. For the topping I made a pineapple glaze.
In the recipe for the cake it calls for 2/3 cup pineapple juice. I took a can of crushed pineapple and drained it. It was exactly 2/3 cup liquid, so I used that for the cake and took the pineapple, put it in a pan and added 1/2 cup sugar, 1 tablespoon corn syrup and cooked up until the sugar dissolved. Then in a small bowl I put 1 tablespoon cornstarch with 1/2 cup water and stirred until the cornstarch dissolved. This I added to the pineapple and cooked until thickened, about 2 minutes. After the cake was cooled, I put this pineapple glaze onto it and it really made the cake. This can also be used as a filling for cakes.

Ingredients
8 egg whites
2 1/4 cups cake flour
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt (opt.)
5 egg yolks
2/3 cup unsweetened pineapple juice
1/2 cup Canola oil
2 teaspoons grated lemon peel
1/2 teaspoon cream of tartar

Directions

• Let egg whites stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt if you use it. In a small bowl, whisk the egg yolks, pineapple juice, oil and lemon peel. Add to dry ingredients; beat until well blended.
• In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter. Gently spoon into an ungreased 10-inch tube pan. Cut through batter with a knife to remove air pockets.
• Bake on the lowest oven rack at 325 degrees for 55-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
• Run a knife around side and center tube of pan. Remove cake to a serving plate. Add the above pineapple glaze recipe or a glaze you prefer.

Ground Turkey Chili with Pumpkin

About a year ago I made this great turkey chili with pumpkin in it. Today I went looking for the recipe and I couldn't find where I filed it. So I went online and found this recipe that looked like the recipe I used before. Of course I added to it and changed it a bit.
Here is the recipe I found online: http://allrecipes.com//Recipe/simple-turkey-chili/Detail.aspx

This is how I made mine:
1 onion, chopped
3-4 ribs of celery, chopped
1 Anaheim chili, diced (can use a bell pepper, if you want, I just didn't have one on hand)
Cook these 3 ingredients in a big skillet for about 1 minute with 1 tablespoon olive oil and then add:
1 pound ground turkey, and brown in skillet.
For the spices I add to taste:
salt, pepper, seasoned salt, about 1 teaspoon chili powder and 1/2 teaspoon cumin
I did add about 1/4 package of Chili-O
Now put all the following ingredients, along with the meat mixture into a dutch oven:
1 can chicken broth, 14 ounces
1 can pumpkin, puree 15 ounces (I used some pumpkin that I froze fresh, about 1 1/2 cups)
2 cans diced tomatoes, 14.5 ounces each can
1 can kidney beans
2 cans pinto beans
1 can small red beans
Let this boil and then simmer for about 1/2 hour.

Slow Cooker Brisket of Beef

Here is a nice brisket that you can eat anytime, also can be eaten as a good beef sandwich on a nice home made bun: http://domesticatedengineer.blogspot.com/2009/10/hamburger-buns.html   Nice and tender beef. Let me know how yours turns out!

Slow Cooker Brisket of Beef

1 whole well-trimmed beef brisket (about 5 pounds)
2 teaspoons minced garlic
1/2 teaspoon each of salt and black pepper
2 large onions, cut into 1/4-inch slices and separated into rings
1 bottle (12 ounces) chile sauce
1 1/2 cups beef broth or water
2 tablespoons Worcestershire sauce
1 tablespoon packed brown sugar
1. Place brisket, fat side down, in 4 or 5 quart crock-pot or slow cooker. Spread garlic evenly over brisket; sprinkle with pepper. Arrange onions over brisket. Combine chile sauce, broth, Worcestershire sauce and sugar in medium bowl; pour over brisket and onions. Cover; cook on LOW 8 hours.
2. Turn brisket over; stir onions into sauce and spoon over brisket.
3. Stir juices in slow cooker. Spoon off and discard fat from juices. Carve brisket across grain into thin slices. Spoon juices over brisket.
Serve with vegetables and a salad.
Makes 10-12 servings.

Sweet Potato Stew

Again adding some of the recipes from my facebook. This is a great fall stew or I think a soup! Enjoy!

Sweet Potato Stew

1 cup chopped yellow onion
1 cup chopped celery
1 cup grated peeled sweet potato
1 cup chicken or reduced-sodium vegetable broth or water
2 slices bacon, crisp-cooked and crumbled
1 cup fat-free half-n-half
Black pepper to taste
¼ cup minced fresh parsley

1. Place onion, celery, sweet potato, broth and bacon in crock-pot or slow cooker. Cover; cook on LOW 6 hours.
2. Increase heat to HIGH. Add half-n-half, using just enough to bring stew to desired consistency. Add more water, if needed. Cook 30 minutes on HIGH or until hot.
3. Season to taste with pepper. Stir in parsley.
Makes 4 servings.

Glenda's Minestrone Soup

 We have friends that owned a restaurant in Pasadena, California. My brother, and a few of my high school friends worked there. It was a great little Italian restaurant called, Michael's. Mr. Pellicciotti was the owner. If it wasn't for Aldo, we wouldn't of known about some of the restaurants in Pasadena. Thanks Aldo! Here's my version of Minestrone Soup:

Glenda’s Minestrone Soup
1 onion, chopped
3 celery stalks, chopped
3 slices of bacon
Cook these ingredients together until bacon is crispy.

Add 1 1/2 quart water and add 4 cubes of beef bouillon, could use a vegetable broth you made instead.

Add to the above and put the next ingredients in order; cook until tender:
6 carrots, diced small
2 large cans tomatoes (24-26 ounce size), could use 1 quart of home canned tomatoes
1 medium can tomato sauce (8 ounce size)
½ teaspoon sugar (to take the acid taste from the tomatoes)
2 medium cans kidney beans, I suppose you could use any kind of beans you like: navy beans, pinto, small red, etc
1 can green beans, could use 1 pint of home canned green beans
1 medium size yellow neck squash, sliced and diced
1 medium size zucchini, sliced and diced

Cook up ½ pound macaroni noodles according to instructions on package and add to soup.

Spices I use to taste:
Salt
Pepper
Lawry’s seasoned salt
Pinch of basil
Little bit of parsley

Created in August 1982

Saving Tip Today

Every time I have leftovers, I try and come up with a new dish, not only to make something different, but to save some on the food bill. Yesterday, I pulled out of the freezer, a small roast that I cooked a couple of weeks ago and made stringy beef tacos or beef fajitas:

 

To the cut up roast, I added some onion, red bell pepper and an Anaheim chili, all chopped. Put in some water to make the meat juicy. Add this meat mixture on a couple of flour tortillas that are heated up on cast iron round skillet. Put some lettuce, tomato and cheese on them. There wasn't that easy? Served them with cooked carrots and kiwi fruit. I call that one healthly dinner!

Doesn't the meat look pretty with the vegetables?

Tonight's dinner: Start cooking some rice, (I do 4 cups water, 2 cups rice and cook about 20 minutes), fluff with fork. In a cast iron skillet I cut up the rest of the red bell pepper and onion along with the Anaheim chili and stir-fry them just a bit. Then I added the leftover beef some water (about 1cup) and the leftover carrots. Let that steam for about 5 minutes and add 1 zucchini and 1 yellow neck squash and let the simmer for another 5 minutes.

To the meat mixture I added low sodium soy sauce, about 1/2 cup. In a small bowl I put in about 1 1/2 tablespoons corn starch and 1/4 cup cold water, stirred until dissolved and added this to the meat mixture, this is the base for my fried rice. You can add what vegetables you like. Sometimes, I add yams, or peas, or whatever vegetables I have leftover.

Next I took a bowl added the cooked rice and meat mixture and there was my dinner this evening.  Delicious!
This is how I sometimes stretch my roast beef.  It should last another day or 2 for my dinners! I call these types of meals, my bargain meals!

Vegetable and Red Lentil Soup

1 can (14 1/2 ounces) vegetable broth
1 can (14 ½ ounces) diced tomatoes, undrained
2 medium zucchini or yellow summer squash (or 1 of each), diced
1 red or yellow bell pepper, diced
½ cup thinly sliced carrots
½ cup red lentils, rinsed and sorted
½ teaspoon salt
½ teaspoon sugar
¼ teaspoon black pepper
2 tablespoons chopped fresh basil or thyme
½ cup croutons or shredded cheese (optional)
1. Combine broth, tomatoes with juice, zucchini, bell pepper, carrots, lentils, salt, sugar and black pepper in crock-pot or slow cooker; mix well.
2. Cover; cook on LOW 8 hours, or on HIGH 4 hours or until lentils and vegetables are tender. Ladle into shallow bowls; top with basil and croutons, if desired.
Makes 4 servings.

A Softer Chocolate Chip Cookie

I will be transferring recipes from FB to here, This way my recipes that I have collected through the years will be all in one place, hooray! It will be easier for my children to find them. I like it when they call and ask, Mom, do you remember that recipe (s) when you made __ or___, then I can let them know they are here on the blog! For me to find a recipe fast online is so  much fun and I can get making the dish right away. Alrighty then, on to this recipe!

This is the chocolate chip cookie recipe I have made the most for the last 10 years or so. But now I like the recipe that I posted before this one. I wonder if I will make all the chocolate chip recipes in one day and then get my family or others and have a taste test to see which one they like the most! I will be making this again, because I need to get pictures. Enjoy!

A Softer Chocolate Chip Cookie

1 ½ tablespoon unsalted butter, cubed into small pieces
1/3 cup vegetable shortening
¼ cup brown sugar
1/3 cup sugar
1 cup flour
1 teaspoon baking powder
¼ teaspoon salt
1 egg
½ cup chocolate chips

• Preheat oven to 375˚.
• Grease and flour a cookie sheet or use parchment paper.
• In a large bowl, mix together shortening and both sugars, adding cubed butter a little at a time, mix until fluffy and creamy.
• Add egg and mix thoroughly.
• Sift together flour, baking powder and salt, and mix into creamed mixture.
• Stir in chocolate chips by hand.
• Drop by tablespoonful or use a cookie scoop onto cookie sheet, about 2" apart.
• Bake until golden, about 8-10 minutes.
• Cool on rack and enjoy!
• Makes 2 dozen.

Rich and Light Brownies

I came up with this recipe when you substitued some of the oil or shortening with applesauce and using less sugar or not using white sugar. It took me a few tries as the first time I used all honey and it was too syrupy. I have come to the conclusion that sometimes you just have to have sugar for the consistently or texture of the recipe.  I worry more about chemicals than natural foods. What is your favorite thing to do when updating or changing an ingredient? One day I will make this again and add a picture. My family really enjoys the peanut butter frosting, something different.

Rich and Light Brownies
1/4 cup applesauce
1/4 cup butter
1/2 cup brown sugar
1/4 cup honey
1 teaspoon vanilla
1 egg or 2 egg whites
3/4 cup unbleached flour
1/3 cup cocoa
1/2 teaspoon baking powder
1/2 cup nuts, chopped (opt.)
In a medium mixing bowl, cream together: applesauce, butter, sugars, honey, vanilla and egg, mix well. In a small mixing bowl mix together the flour, cocoa and baking powder, add to creamed mixture, (this helps the cocoa blend in better with the creamed mixture). Add nuts, by hand. Put this into an 8x8" square pan and bake at 350 degrees for 15-20 minutes. Take out of oven, cool and frost if desired.
Peanut butter frosting:
1 1/2 cups powered sugar
1 tablespoon peanut butter
1 tablespoon butter
1/2 teaspoon vanilla
3-5 tablespoon milk
Mix all together and spread on brownies.

*could also make a organe frosting for Halloween time.

Applesauce Sourdough Cake

 On this recipe, I put the original on and then my notes to how I changed the recipe for me. I have made this cake a few times and love the lightness of it. It is a good fall recipe, and the spices make it wonderful!  Comes from Sourdough Cookery book, by HP Books. It is out of print, so if you see it and into sourdough, buy it! Try it with slices of fresh peaches or apples. This comes from page 138 of book 'Sourdough Cookery' by Rita Davenport.

APPLESAUCE CAKE (sourdough)

½ cup shortening* (see note)
1 ½ cups sugar
2 eggs
1 cup sourdough starter
½ teaspoon imitation rum extract*
½ teaspoon imitation butter flavoring*
1 ½ cups applesauce
1 ¾ cup flour
2 teaspoons baking powder
½ teaspoon baking soda
1 ½ teaspoon salt
¾ teaspoon cinnamon
½ teaspoon cloves, ground
½ teaspoon allspice
1 cup raisins*
1 cup chopped nuts*
Powdered sugar for decoration
Generously grease and flour a 10-inch Bundt pan or tube pan; set aside. Preheat oven to 350˚. In a large bowl, cream shortening and sugar. Beat in eggs until blended. Add sourdough starter, rum extract, butter flavoring and applesauce. Beat with electric mixer on high speed 2 minutes; set aside. In a medium bowl, stir together flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Stir into sourdough mixture. Fold in raisins and nuts. Pour batter into prepared pan. Bake 1 ¼ hours or until surface springs back when touched with your fingers. Turn out of pan. Cool on rack. Sprinkle with powdered sugar. Makes 10 to 12 servings.

*Notes: I didn’t use the flavorings (the butter or rum extracts) instead I used ¼ cup shortening and ¼ cup real butter.
I used 1 ¼ cup unbleached white flour and ½ cup wheat flour. Also I didn’t have on hand raisins or nuts and it turned out just fine. If you do add the raisins and nuts, let me know what you think. I think that this recipe would taste great with them! I do like mixing flours and added the wheat just to give foods a different texture.

Sent it to Week # 16, http://sweet-as-sugar-cookies.blogspot.com/2011/05/sweets-for-saturday-16.html

 

Good Old Chocolate Chips Cookies

Right out of the oven!!

Another chocolate chip cookie recipe, you say??? Yep, I still make different recipes on search for the perfect one. Well this is about it and who would of thought it is the original of Ruth Wakefield. There are many google  searches for her and her famous Toll House cookies recipe. But this caught my eye, because you soak the baking soda in hot water. I have make chocolate chips cookies with soda and water, but never have soaked the two together. I don't know if this made a difference or not, but the cookies were much better tasting and right out of the oven delicious!!! It is interesting to see how a cookies survives the next day. Meaning if it is still soft or not. Do you have the same problem? Out of the oven, they are soft and chewy and the next day they are super hard and crunchy! Sometimes if they are in plastic baggies, they stay soft, sometimes not. How does one keep them soft and fresh out of the oven taste???
Anyway here is the different blog pages where I got the recipe from and gave them a try:
http://www.fourpoundsflour.com/origin-of-a-dish-chocolate-chip-cookies/

http://www.thecookingphotographer.com/2009/05/ruth-wakefield-toll-house-and.html

 I REALLY enjoyed this recipe! A must try if you are into baking chocolate chip cookies!!

Original Toll House Chocolate Chip Cookies by Ruth Wakefield

Cream together the following:
1 cup butter, softened
3/4 cup brown sugar (I use dark)
3/4 cup white sugar

I always cream the butter and sugars first.

2 eggs, beaten whole
1 teaspoon vanilla
Mix together and set aside:
1 teaspoon soda
1 teaspoon water

Water and soda

Sift together:
2 1/4 cups flour (I used unbleached)
1 teaspoon salt
Mix these alternately into the cream mixture. Lastly stir in the 1 cup chopped nuts (I used pecans) and 2 Nestle's Semi-Sweet Economy Bars. (I used 1 cup Nestle's mini-chocolate chips, for me this was easier than buying the bars online.)

Stirring in the chips and nuts.

If you do use the Economy Bars - Cut chocolate in pea size. Cream butter and add sugars and beaten eggs. Dissolove soda in the hot water and mix alternately with the flour sifted with the salt. Lastly add the nuts and pieces of chocolate. Flavor with the vanilla. Bake 10 to 12 minutes at 375 degrees F. Make 100 cookies. (I only got a over 3 1/2 dozen cookies, they must make them super small.)
It doesn't matter if you want just a couple,

 

or a lot to eat, they sure were good!

Sent over to Sweet as Sugar Cookies #20

Sophomore Year 1966-1967 Part II

 

Here I am in different groups or clubs. Do you see yourself in some of them? FBLA was my favorite, as I really enjoyed learning about business classes, I also enjoyed Pep Club. Mostly this is where I made so many good friends!

I actually got an award from GAA this year. It the good-benchmanship award! OK, you can laugh now.

 

I do have a story of my sweatshirt from Girls League. Does anyone else remember the golden sweatshirts? Anyway that year in summer school, Mona U and I took auto mechanics class and we were the only two girls. So we got stuck doing a lot of cleaning of the car parts. I spilled some cleaner fluid on my sweat shirt and never did get it off. I still wore that sweatshirt for years after I graduated, stained spot and all. It was the only item of clothing that had my name on it!

Yep, I was a Candy Striper!

I didn't make it in this picture, but do know most of those who are. Remember you make friends for life in your high school years.

 The next two pictures are of the different clubs we had on campus.

Most of these clubs met at lunch time, it was a busy, crazy, quick lunch!

Even though I wasn't in choir, I did enjoy their concerts and decided to put it in for those who were in it. Enjoy!

Also thought it would be fun to add this picture of a part of Foothill Shopping Center:

Next we will start on my junior year or 11th grade! Give me a few days, because it will take me awhile to think of what pictures I want to use. Also thanks for sharing my memories!

A Recipe Too Good Not to Try! or Bit O'Chocolate Chiffon Cake

I just had to find the time to try this scrumptious looking recipe! So today was the day and I decided to make it for my quilt group. What a surprise for them, they loved it! Originally I saw a clip of this cake on this blog page and they were kind enough to put the recipe on for me. The original recipe comes from Betty Crocker.
Here is the blog address that I fist saw this recipe:
http://rocknrecipes-rocknquilts.blogspot.com/2011/03/betty-crocker-suggests-bit-ochocolate.html
Once it cooled enough to turn onto a plate, I cut a slice for me and my grandson. I asked Soren for a word I could use besides delicious. So he said, "Exquisite!" What a good word, the cake was exquisite! Light, fluffy and downright great!

I am also putting the recipe here, but please read MaryAnn and her mother's blog. Lots of good recipes on it. And I love the picture of their recipe box, as I had one just like it at one time. I actually followed the cake recipe and came up with the frosting.



Bit O'Chocolate Chiffon Cake by Betty Crocker

Step 1
Measure and Sift together into mixing bowl:
2 cups sifted GOLD MEDAL "Kitchen-tested" Enriched Flour (spoon lightly into cup, don't pack)
1 3/4 cups sugar
3 tsp. baking powder
1 tsp. salt
Make a well and add in order:
1/2 cup cooking (salad) oil such as Wesson
7 unbeaten egg yolks (medium-sized)
3/4 cup cold water
2 tsp. vanilla
Beat with spoon until smooth.
Step 2...in a large mixing bowl
1 cup egg whites (7 or 8)
1/2 tsp. cream of tartar
Whip until whites form very stiff peaks.  They should be much stiffer than for angel food or meringue.  DO NOT UNDERBEAT.
Step 3...Pour egg yolk mixture gradually over whipped egg whites - gently folding with rubber scraper just until blended.  DO NOT STIR.  Sprinkle over top of batter gently folding in with a few strokes:
3 sqaures unsweetened or sweet chocolate (3 oz.), coarsely grated
Pour into ungreased  10" tubed pan immediately.

Folding

 

More gently folding.

BAKE
10-in. tube, 4-in. deep 325 F for 55 min., then 350 F for 10 to 15 min.

Before putting in the oven.

9x13x2-in. oblong 350 F45 to 50 minutes
...or until top springs back when lightly touched.

It's done!

Immediately turn pan upside down, placing tube part over neck of funnel or bottle, or resting edges of square, oblong or loaf pans on 2 other pans.  Let hang, free of table, until cold.  Loosen from sides and tube with spatula.  Turn pan over and hit edge sharply on table to loosen.

Doesn't this look divine?

 The frosting: 1/2 cup mini chocolate chips melted. Add to this 1 big tablespoon marshmallow creme and about 1 1/2-2 teaspoons of milk. Stir until smooth and put on top of cake.

And here's a piece for you! 

 Thanks RocknRecipes for putting this recipe on your blog!

I am submitting this to the : http://sweet-as-sugar-cookies.blogspot.com/2011/04/sweets-for-saturday-12.html