betty crocker best of baking recipes.txt

MERINGUE MUSHROOMS

egg whites

teaspoon cream of tartar

cup sugar

Cocoa

Chocolate Decorator's Frosting -- (recipe follows)

CHOCOLATE DECORATOR'S FROSTING

ounce unsweetened chocolate

teaspoon margarine or butter

cup powdered sugar

tablespoon hot water

Heat oven to 375º. Line jelly roll pan, 15 1/2 × 10 1/2 × 1 inch, with

aluminum foil or waxed paper; grease. Beat eggs in small bowl on high

speed about 5 minutes or until very thick and lemon colored. Pour eggs

into large bowl; gradually beat in 1 cup sugar. Beat in water and vanilla

on low speed. Gradually add flour, baking powder and salt, beating just

until batter is smooth. Pour into pan, spreading batter to corners.

Bake 12 to 15 minutes or until toothpick inserted in center comes out

clean. Immediately loosen cake from edges of pan; invert onto towel

generously sprinkled with powdered sugar. Carefully remove foil. Trim off

stiff edges of cake if necessary. While hot, carefully roll cake and towel

from narrow end. Cool on wire rack at least 30 minutes.

Beat whipping cream, 2 tablespoons sugar and the coffee in chilled medium

bowl until stiff. Unroll cake; remove towel. Spread whipped cream mixture

over cake. Roll up cake. For tree stump, cut off a 2-inch diagonal slice

from one end. Attach stump to one long side using 1 tablespoon frosting.

Frost with Chocolate Buttercream Frosting. Make strokes in frosting to

resemble tree bark, using tines of fork. Garnish with Meringue Mushrooms.

CHOCOLATE BUTTERCREAM FROSTING:

Thoroughly mix cocoa and margarine in medium bowl. Beat in powdered sugar

on low speed. Stir in vanilla and hot water. Beat until smooth and of

spreading consistency.

MERINGUE MUSHROOMS:

Cover 2 cookie sheets with cooking parchment paper or heavy brown paper.

Beat egg whites and cream of tartar in small bowl on medium speed until

foamy. Beat in sugar on high speed, 1 tablespoon at a time; continue

beating about 5 minutes or until stiff and glossy. Do not underbeat.

Heat oven to 200º. Place meringue in decorating bag with plain tip with

/4-inch opening (#10 or #11). Or place meringue in strong plastic bag;

cut off a tiny tip from one corner of bag. Pipe meringue in about 55

mushroom-cap shapes, each 1 to 1 1/4 inches in diameter, onto 1 cookie

sheet. Sift cocoa over mushroom caps.

Bake 45 to 50 minutes or until firm. Immediately turn mushroom caps upside

down and make an indentation in bottom of each cap. Brush off excess cocoa

with soft-bristled brush.

Pipe about fifty-five 3/4-inch upright cone shapes onto second cookie

sheet for mushroom stems. Stems should have peaks that fit into

indentations in mushrooms caps. Bake 40 to 45 minutes or until firm; cool.

Prepare Chocolate Decorator's Frosting.

To assemble mushrooms, spread small amount frosting in indentation of each

mushroom cap; insert peak end of stem into frosting. Place upside down to

dry. Store uncovered at room temperature. About 55 candies.

CHOCOLATE DECORATOR'S FROSTING:

Heat chocolate and margarine until melted; remove from heat. Beat in

Page 54

Betty Crocker - Best Of Baking Recipes