True spirituality manifests itself in certain dominant desires. 1. First is the desire to be holy rather than happy. 2. A man may be considered spiritual when he wants to see the honor of God advanced through his life even if it means that he himself must suffer temporary dishonor or loss. 3. The spiritual man wants to carry his cross. 4. Again, a Christian is spiritual when he sees everything from God's viewpoint. 5. Another desire of the spiritual man is to die right rather than to live wrong. 6. The desire to see others advance at his expense. 7. The spiritual man habitually makes eternity-judgments instead of time-judgments.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
		Frosting	1	Servings

INGREDIENTS

1 1/2	c	Shortening
2	lb	Confectioners sugar
2	tb	Marshmallow creme
1	ts	Vanilla (cake decorators and bakeries use clear to make the icing really white)
1	ts	Van-O-Van (found at a cake decorator's store)
1/2	ts	Butter flavoring
1/2	c	Water; about
1	ts	Salt; about

INSTRUCTIONS

From: TILLIE ELIZABETH HORAK <thorak@welchlink.welch.jhu.edu>
Date: 19 May 1995 20:49:45 -0600
I do cake decorating and the recipe I use is as follows (it usually does
have that thin crust that Patty was looking for):
Cream the shortening and flavorings together.  Then add the sugar, a little
at a time, until the mixture begins to look like coarse crumbs.  Then add
salt water a little at a time until the mixture begins to get smooth and
becomes the consistency of icing.
Cake decorators generally like their icing on the stiff side, but it is a
matter of personal taste.  Add the salt water until it is the consistency
you want.
After you ice the cake, and it sits for a couple of hours, it should have
that "micro-thin" crust your looking for.
As a personal side note, I usually add more liquid vanilla flavoring and
butter flavoring to my icing, because I want the taste, not the terrible
sweetness of some icings.  Almond extract can also be used in place of the
vanilla, if you want to try something a little different.  If you do use
almond, I'd use less than the vanilla, because it tends to be a stronger
flavoring.
Note: Van-o-van is a powdered vanilla flavoring that is used (as far as I
know) only by cake decorators.  Every cake decorating store that I have
been in has it in stock. I'm not really sure of the significance of it on
the whole, perhaps Wilton could answer that. I do know that if you add more
than what the recipe calls for, it makes your icing bitter. I have run out
of it before and can certainly tell the difference.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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