| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Fillings &, Frostings | 1 | Servings | |
INGREDIENTS
| 1 | c | Sifted confectioners' sugar |
| 1 1/2 | tb | Skim milk or orange or lemon juice or; (1 1/2 to 2) |
| Strong coffee or bourbon | ||
| 1/4 | ts | Vanilla extract |
INSTRUCTIONS
1. Whisk together the sugar, 1 1/2 Tbsp milk or other liquid, and the extract. Add a few more drops of liquid if needed to make the glaze soft enough to drip from a spoon. 2. Drizzle lacy-looking lines of the icing over pastry, or spread it in a thin layer with the back of a spoon, letting it drip down the sides of the pastry or cake. YIELD: 1/3 cup; enough for one 9-inch pie or cake or 12 large cream puffs NOTES : Glaze can be made several hours in advance but must be kept sealed with plastic wrap or it will develop a crust on top and dry out. By Sean Coate <swcoate@peganet.com> on Jun 06, 1997 Recipe by: Have Your Cake and Eat It, Too Posted to TNT Recipes Digest by louiseh <louiseh@earthlink.net> on Apr 30, 1998
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