MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Marzipan (Almond Paste)
Categories: Five, Candies, Nuts, Citrus
Yield: 1 Servings

1/2 lb Almond paste
1 md Egg white
1 tb White Karo syrup
3/4 Box powdered sugar
ds Lemon flavoring

Place almond paste in bowl and knead, add egg white and
mix well. Add powdered sugar until consistency of very
soft dough. Add Karo and flavoring. Add enough sugar so
that dough is sticky, but does not stick to your fingers.
Keep covered with damp cloth.

Color to suit fruit or vegetable you plan to make. Roll
3/4" in diameter and cut into 1 1/4" pieces. Use powdered
sugar to keep from sticking to board and fingers.

PEARS: Yellow - form and add whole clove at bottom.
Fleck lightly with brown.

PEACHES: Yellow - form, crease one side with knife
blade. Shade red.

BANANA: Yellow - form, fleck lightly with brown. Shade
end lightly with green.

ORANGES: Orange - form, roll in sieve to roughen &
resemble orange skins

CARROTS: Orange - form, crease at intervals with knife
blade.

APPLES: Delicate green - form, indent top. Add whole
clove at bottom. Shade red - can add artificial leaf
at top stem end.

STRAWBERRIES: Red - form, indent top, roll in red
sugar.

NEW POTATOES: Uncolored marzipan - form, press "eyes"
into each - roll in sugar mixed with cocoa.

WATERMELON: Form thin oval of green, thin oval of white
of same size. Place white over green. Form oblong roll
of red, roll up in the green and white ovals. Let dry.
Slice and add "seeds" with black food coloring applied
with a toothpick.

NOTE: Do not use the liquid food coloring you buy at the
supermarket. Use cake decorator coloring that comes in a
little jar. It can be purchased from Wilton's or other
cake decorator suppliers.

From The Cookie-Lady's Files

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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