Marzipan (Almond Paste)

---------- Recipe via Meal-Master (tm) v8.05

Title: MARZIPAN (ALMOND PASTE)
Categories: Candies
Yield: 1 Servings

1/2 lb Almond paste
1 md Egg white
1 tb White karo
3/4 Box powdered sugar
-dash 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 inch 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 and 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

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