Recipes

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**Chocolate Frosting**

by Emeril 

**Long Stem Shortbread Roses**

Cream butter and sugar together until light and fluffy.  Stir in egg yolks.  Work in the flour.  Knead dough on an unfloured surface until it is smooth.

Lightly spray the hard candy/cookie mold cavities with a cooking spray.  press shortbread cookie dough into the mold cavities, leaving an indentation the size of a thumb print in the center of each rose.  Transfer the hard candy/cookie mold to a cookie sheet and bake at 325' until edges begin to brown.  remove from oven and place a piece of caramel on the indentation.  Place a sucher stick over the caramel, and wrap to that the stick is cover with the caramel.  Cool for a few minutes in the pan and carefully remove each rose.

When roses are cool, ice the back with melted milk chocolate candy coating.  Allow chocolate to set.  Meanwhile, whisk one egg white until frothy.  Stir in 1/2 cup powdered sugar.  Add pink food color.  Brush glaze onto the roses and sprinkle with silver sanding sugar.  Wrap the sucker stick with green floral tape, adding an artificial rose leaf.

**Basic Gumpaste **

by Diane Simmons 

Set aside approximately 1 cup powdered sugar, and mix remaining sugar and egg whites about 4-5 minutes until it starts to get shiny.  (This will be a soft royal icing at this point.)  Add the Tylose and turn mixer to high for about 5 seconds - this will thicken the mixture.

Remove from bowl to countertop sprinkled with remaining powdered sugar.  Spoon the Crisco onto the mixture and knead until smooth.

Place in plastic ziploc type bag and then in another bag, or airtight bowl.  Keep covered always - air will dry this out!  IT IS BEST TO LET THIS RECIPE REST FOR 24 HOURS BEFORE USE.

** Salad **

by Marsha Brooks

Dressing:

Mix all dressing ingredients together in jar and shake well. Can be made ahead but shake well before pouring over salad. Do not dress salad until just before serving.