Buttercream Frosting for decorating

This is the recipe we used for Ember's rose decorating activity.

1 cup butter (2 cubes), softened at room temperature
1 tsp. flavoring (I used vanilla)
7-8 tsp. water
1 Lb. confectioners sugar (powdered sugar)
1 egg white (I used the canned whites egg substitute)-if you use that it's 2 tsp. + 2Tbsp. water mixed

Cream butter, flavoring and water. Add dry ingredients and mix on med speed until all ingredients have been thoroughly mixed together.

**This makes the stiff version for decorating, to make it thinner add additional water to reach the consistency you want.

Recipe by: Wilton
Demo by: Ember A.

Pastry for 9 inch pie

1 1/2 cups all-purpose flour
1/4 tsp. salt
5 Tbsp. cold butter or margarine, cut up
3 Tbsp. trans fat free vegetable shortening
3-5 Tbsp.ice water

In food processor, blend flour and salt. Add butter and shortening; pulse until mixture resembles course crumbs with pea size pieces.  Sprinkle in water, 1 Tbsp at a time, pulsing until clumps begin to form.  Or in a large bowl, mix flour and salt.  With pastry blender or 2 knives used scissor fashion, cut in butter and shortening until mixture resembles course crumbs.  Add water, mixing lightly with a fork, after each addition, until dough just forms clumps.

Shape dough into disk; wrap in plastic wrap and refrigerate 30 minutes or overnight.  If overnight-let stand 30 minutes before rolling.  Makes 1 crust.

recipe taken from good housekeeping: demonstrated by: Terri Pitcher

Basic cream fondant

4 cups sugar
1/2 cup hot water
1/8 tsp. salt
1 1/2 cups heavy cream
1/4 cup ligh corn syrup
2 Tbsp. butter
1 tsp. vanilla
chocolate for dipping

Combine sugar, hot water, salt, heavy cream and corn syrup in 3 qt. heavy saucepan.  Place over low heat and stir until sugar dissolves and mixture boils.  Cover and cook 3 minutes, then remove. Cover and continue cooking without stirring to the soft ball stage (240 degrees).  If sugar crystals form on sides of pan, wipe them off.

Without scraping saucepan, immediately pour fondant onto moist cold water slab, baking sheet or platter. Add butter, but do not stir. Let cool until center of fondant mass is lukewarm.  If you use a baking sheet, move its position on counter top occasionally to hasten cooling.

When lukewarm, beat with broad spatula, wooden paddle or putty knife until fondant is white creamy, using a sweeping motion forward from under edge to center, turning fondant occassionally.  Then knead with hands until smooth. Add vanilla and knead until blended into fondant.  Wrap in waxed paper and store in tightly covered container in refrigerator.  Let ripen in refrigerator at least 24 hours, but it keeps several week.  If it gets too dry, cover with damp cloth. 

recipe and demonstration by: Bruce and Julie Godderidge