INGREDIENTS

INSTRUCTIONS

1. Trim crusts from pound cake.  Cut cake lengthwise into 4 layers. Spread
1 layer with 1/2 of the preserves.  Top with second layer. Repeat to make 2
double layers.  Cust each into eight 2" squares (16 total). Set aside.
2. Combine granulated sugar, water and cream of tartar in 3-quart
casserole.  Microwave at High for 5 to 7 minutes, or until mixture boils.
Stir.
3. Insert microwave candy thermometer.  Microwave at High for 7 to 11
minutes, or until mixture reaches 226F.  Let stand on counter about 1 to 1
1/4 hours, or until colled to 110F.  (Do not stir or cool over water.)
4. Add powdered sugar, peppermint extract and food coloring.  Beat at
medium speed of electric mixer until smooth.
5. Use 2 forks to dip each layers pound cake square into frosting, coating
all sides.  Let excess drip off.  Place on wire rack over wax paper.
Repeat, dipping each square twice.
6. Decorate with crushed peppermint, candies, colored sugar or strawberry
slices.  Let stand until set.
Source:  Traditional Christmas Cooking, Crafts & Gifts, Entered in Meal
Master format by Lisa Clarke for Christmas Eve 1995
* From the Polka Dot Cottage, 1-201-822-3627, NJ's BBS for Homemakers!
Posted by LISA on 12-10-95
Posted to MC-Recipe Digest V1 #710 by Lisa Clarke <lisa@gaf.com> on Aug 1,
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