Frosting mixes

[Kitchen Witch]

Opera Fudge

3 Tbsp. butter
3 Tbsp. milk
1 pkg. creamy white frosting mix
1/2 cup finely chopped nuts
red and green maraschino
cherries, sliced

Butter a loaf pan 9 x 5 x 3-inches. In bottom of a double boiler, heat 1 inch of water to boiling. In top of boiler put butter and milk. Set over boiling water until butter melts. Add frosting mix and stir until well blended. Continue to cook over boiling water for 5 minutes, stir occasionally. Remove from heat. Stir in nuts. Pour into loaf pan and let stand until firm. Cut into squares and garnish with a slice of red and green cherries. Makes about 32 small squares.

[Kitchen Witch]

Chocolate Fudge

1 pkg. Jiffy chocolate frosting mix
1 1/2 Tbsp. hot water
1/2 cup chopped nuts
1/2 cup miniature marshmallows (if desired)

Butter 9 x 5-inch loaf pan. Blend frosting mix and hot water in top of double boiler. Heat over rapidly boiling water for 5 minutes, stirring frequently. Stir in nuts and marshmallows; pour into prepared pan. Let stand until firm.

[Kitchen Witch]

Chocolate Cream Easter Eggs


1 package white frosting mix
5 tablespoons soft butter
3 tablespoons flour
2 tablespoons hot water
1/2 cup chopped candied fruit or 1/2 cup chopped nuts (optional)
1 package chocolate fudge frosting mix

Combine frosting mix with soft butter, flour, water and if desired, chopped fruit or nuts. Knead 20-30 times on board lightly dusted with confectioners sugar. Divide and shape into 8 eggs; chill. Coat eggs with Chocolate Fudge Frosting mix by dipping egg into frosting, ending with a swirl on top. Keep frosting mix over hot water while dipping the eggs. Decorate with white frosting mix tinted with pastel colors.

[Kitchen Witch]

NO COOK DIVINITY

1 pkg Betty Crocker fluffy white frosting mix
1/3 cup light corn syrup
1/2 cup boiling water
1 teaspoon almond extract
1 pkg (16 oz.) powdered sugar
1 cup cut-up candied cherries or chopped nuts

Blend frosting mix (dry) with corn syrup, water and almond extract in small mixer bowl. Beat on high speed until stiff peaks from, about 5 minutes.

Transfer to large mixer bowl; blend in sugar gradually on low speed or by hand. Stir in cherries/nuts. Drop mixture by teaspoonfuls onto waxed paper.

When candies feel firm, turn and dry at least 12 hours. Store in airtight container.

Note: Candies may be frozen in airtight contain up to two months. This takes a very good mixer.

Makes 5-6 dozen candies.

[Kitchen Witch]

Cooking Strawberry flan using pie crust mix recipe

1 pk Fluffy white frosting*
1 cup Chilled whipping cream
1/3 cup Dairy Sour Cream
2 cup pie crust mix
1/2 cup Sugar
1/2 cup Milk
2 Eggs
1 tsp. baking powder
1 tsp. vanilla
1 pint strawberries -- sliced
Mint sprigs


1. *(7. 2 oz). Boxed mix mix frosting mix, whipping cream and sour cream.
2. Cover and refrigerate at least 1 hour.
3. Heat oven to 350. Grease and flour 4-cup flan pan. Beat pie crust mix, sugar, milk, eggs, baking powder and vanilla on low speed, scraping bowl constantly, 30 seconds.
4. Beat on medium speed, scraping bowl occasionally, 2 minutes; pour into pan. Bake until wooden pick inserted in center comes out clean, 2o to 25 minutes.
5. Cool 5 minutes.
6. Invert on wire rack; remove pan. Cool completely.
7. Stir frosting mixture; beat until stiff.
8. Reserve ½ cup of the strawberries; fold remaining strawberries into frosting mixture.
9. Spread in flan shell.
10. Garnish with reserved straw-berries and the mint sprigs.