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2 cups -Pipedonlagpaatmatl sugar A cases vanilla sy be GOLDEN
4 cup soft butter 2 teaspoon orange or lemon
2 egg yolks (or 1 whole egg) extract FROSTING

Put 2 cups of sugar into a mixing bowl. Put remaining sugar and the rest of the
ingredients into the OSTERIZER container. Cover and process at MIX until smooth.
Combine with sugar in bowl and mix well by hand.

Yield: about 2 cups

BITTERSWEET

2 — agai fe chocolate, . cup ti CHOCOLATE
cut into small pieces cup confectioners’ sugar

2 tablespoons butter 1 teaspoon vanilla ese FROSTING

Put all ingredients into the OSTERIZER container. Cover and process at BLEND until
completely smooth. If frosting is too thick, add a small amount of cream.

Yield: 1 cup
V2 cup very hot evaporated milk Y teaspoon salt CARAMEL
12 cups brown sugar 312 to 4 cups confectioners’ FROSTING

Yq cup soft butter sugar, sifted

Put all ingredients except confectioners’ sugar into OSTERIZER container, cover and
process at LIQUEFY until smooth. Pour into mixing bowl and add 3 cups of the
confectioners’ sugar. Mix well with rotary beater or wooden spoon. Add more sugar
gradually until frosting is of spreading consistency.

Yield: about 3 cups

Yp cup hazelnuts 1 tablespoon sugar HAZELNUT-CREAM
1% cups heavy cream 1 teaspoon vanilla extract FROSTING
Blender-grind hazelnuts. Pour into bow] and set aside. Put remaining ingredients into
OSTERIZER container, cover and process at WHIP until cream is whipped. Fold in
nuts.

Yield: 24% cups

1 cup chocolate chips 8 large marshmallows, or EASY FUDGE
Ys cup hot light cream 1 cup miniature marshmallows FROSTING

Put chocolate chips and hot cream into OSTERIZER container, cover and process at
»>LIQUEFY until smooth. Remove feeder cap and add marshmallows gradually. Con-
tinue processing until smooth.

Yield: 2 cups

2 squares preps chocolate Y4 cup soft butter CHOCOLATE
cut in small pieces 2 cups sifted confectioners’ sugar
Y3 cup boiling water GLAZE

Put chocolate, water and butter into OSTERIZER container, cover and process at
LIQUEFY until smooth. Stop OSTERIZER, add half the sugar, cover and process at
BLEND until sugar is moistened. Stop and add remaining sugar, cover and process
until smooth and creamy.

Yield: about 1 cup

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