To most people, the gifts we enjoy are more important than the Giver of the gifts. Some might be grateful for their many blessings. But how many are expressing that gratitude to God? How many are metaphorically falling at His feet and glorifying Him with a genuine and enthusiastic heart? Many are thankful, but how many prioritize their thankfulness to God? How often do blessings actually lead people away from God because they want something from God and do not see God in the something?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs		Dessert	32	Servings

INGREDIENTS

1	pk	(11-oz) frozen poundcake
2 3/4	c	Granulated sugar
1 1/2	c	Water
		Few grains salt
1/4	ts	Cream of tartar (up to)
3	c	Sifted confectioner's sugar
1/2	ts	Almond extract (other flavors may be used)
		Food coloring; as desired
2		Egg whites; room temperature
2	c	Confectioner's sugar
1/4	ts	Cream of tartar
1/4	ts	Vanilla extract
		Food coloring

INSTRUCTIONS

DECORATOR FROSTING
Cut frozen poundcake into 1-inch slices and then cut slices into quarters.
Arrange cake pieces about 1-1/2 inches apart on a wire cake rack set on
waxed paper or a cookie sheet. Combine the granulated sugar, water, salt
and cream of tartar in the top of a double boiler. Cook and stir over
moderate heat (do not use controlled-temperature burner) until sugar is
dissolved. Cook without stirring until a candy thermometer registers 232
degrees. Remove from heat and cool syrup to 110 degrees. Gradually add
2-1/2 cups confectioner's sugar and beat until blended. Add flavoring and a
few drops of food coloring as desired. Place pan over hot, not boiling,
water. Spoon a little of the frosting over one of the cake pieces. Frosting
should be thick enough to coat cake completely. If it is too thin, add
enough of the remaining confectioner's sugar to make a good pouring
consistency. Slowly pour frosting over the cakes to cover top and sides.
The frosting that collects below the cakes may be scraped up with a spatula
and returned to the pan; stir until frosting cakes. Let frosted cakes stand
until frosting is firm. Meanwhile, prepare Decorator Frosting. Spoon
frosting into a cake-decorating bag with a small, round tip. Pipe ribbon
and bow on each petit four. Makes 32 cakes.
Decorator Frosting: In the small bowl of an electric mixer combine egg
whites, sugar, cream of tartar and vanilla. Beat at high speed until
frosting is thick and smooth. Tint frosting as desired with a few drops of
food coloring.
FROM MARY RYDER,
REDBOOK, DEC 1972, "THE GREAT
CHRISTMAS COOKIE-SWAP COOKBOOK"
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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