| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Canadian | Cakes, Halloween | 6 | Ghosts |
INGREDIENTS
| 1 | c | Cake-and-pastry flour, sift |
| 2/3 | c | Granulated sugar |
| 1 1/4 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/3 | c | Butter, softened |
| 1/3 | c | Milk |
| 1 | Egg | |
| 1 | ts | Vanilla |
| 1 | c | Granulated sugar |
| 3 | tb | Water |
| 1 | Egg white | |
| pn | Cream of tartar | |
| pn | Salt | |
| 1/2 | ts | Vanilla |
INSTRUCTIONS
PALLOR ICING Bake as ghost shapes or as cupcakes, then cover in a ghostly white shroud of icing. Pallor Icing: In top of double boiler over boiling water, combine sugar, water, egg white, cream of tartar and salt. With electric mixer, beat at high speed for 7 minutes or until still glossy peaks form. fold in vanilla. Cover and refrigerate for 1 hour or until thickened. [Icing can be stored for up to 3 days.][Makes 2 cups.] In bowl, stir together flour, sugar, baking powder and salt. Using electric mixer on low speed, mix in butter, milk, egg and vanilla until combined. Beat on high for 2 minutes. Spoon into 6 well greased 5-inch long ghost-shape pans or 12 small paper-lined muffin cups; bake in 350F 180C oven for 20 minutes for ghosts, 17 minutes for cupcakes, or until tester comes out clean. Let cool in pan on rack for 10 minutes; remove from pan and let cool completely on rack. Spread with Pallor icing. Makes 6 ghosts or 12 small cupcakes. Source: Canadian Living magazine, Nov 95 Presented in article "Kids & Fun: Happy Halloween" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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