INGREDIENTS

INSTRUCTIONS

Process marshmallows and 2 cups of the confectioners' sugar in a food
processor until large crumbs form. Tip crumbs into a microwave-safe
bowl and microwave on high 10 seconds. Carefully (mixture may be hot)
start working the sugar and marshmallows with your hands, kneading,
squeezing and pulling, until a slightly sticky paste forms. (This  will
take about  microwaving mixture 2 to 3 times in 5 to 10 second
increments to  soften. When done, you should have a smooth elastic
dough. Form dough  into a disk and cut 1/4 off. Knead green color into
small portion,  pink into the rest (colors dry slightly darker). If
using liquid food  color, you may need to work in some more
confectioners' sugar. Wrap  pink dough in plastic wrap. Fill a pie
plate or other shallow  container with about 1/2 inch granulated sugar
(this will safely  support and hold leaves and roses while drying).
LEAVES: Lightly dust  work surface and a rolling pin with cornstarch.
Roll out green dough  to 18x4 inches. Trim edges. Cut lengthwise into
3/4-inch-wide strips.  Cut each strip diagonally into diamonds. With
sharp side of a small  knife, mark veins on each leaf. Twist leaves
gently, then set in  sugar in pie plate.  ROSES: Roll out 1/3 the pink
dough as thinly as possible (keep rest  wrapped). Cut out several 3/4
inch circles, using a piping tube,  bottle cap or other round cutter.
Press a small amount (about 1/4  teaspoon) of the scraps into a thick
"stem," about 1/2 inch high.  Dust fingers with cornstarch. Press 1
circle of dough between fingers  until thin, wavyedged and about half
again as wide. Wrap around stem.  Continue adding petals (10 to 12),
pressing them firmly against the  stem. Break off stem. Set rose in
sugar. Repeat with remaining dough.  Recipe by: Woman's Day Magazine
Posted to MC-Recipe Digest V1 #606 by  Simps
<c.simpson@worldnet.att.net> on May 12, 1997

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