mall ball and use a gum paste modeling tool to create the
Open bag of gum paste & add the peppermint (or other
large bowl, mix the gum-tex with 3 cups powdered
issolved.
Blend in glycerin, gum paste, and shortening until melted.
n the brush.
Myrrh Gum Powder: help with removing the
n the microwave the almond paste with 2 T of butter
First combine all dry ingredients.
Add the pastes and stir a bit.
THen add vinegar a tablespoon at a time until a smooth but thick paste forms (see photo to get an idea).
Store in airtight container in refrigerator and it will last for a long time.
You can marinate fish in this (use a small amount and rub into the fish, marinate a few hrs in the fridge and cook as desired).
I will post various recipes using this lovely paste.
arge microwave-safe bowl, add gum base, Kool-Aid and corn
ight golden. Cool slightly. Press gum drops into cookies. Bake for
he pieces of pink bubble gum and bring to a light
Place a freezer-safe glass or metal loaf pan in the freezer.
Combine heavy cream, bubble gum flavoring, and food coloring in a chilled glass or metal bowl. Beat with an electric mixer until stiff peaks form. Beat in condensed milk until color is uniform. Add additional food coloring if needed.
Spread 1/3 of the mixture in the chilled loaf pan. Spread 1/3 of the gum ball pieces on top. Repeat layers twice more, ending with gum ball pieces. Cover the loaf pan with plastic wrap and freeze until firm, at least 5 hours.
Toss gum drops in about 1/4 cup of the flour.
Set aside. Beat eggs and water together.
Add brown sugar. Add flour, salt, cinnamon and blend.
Add nuts and floured gum drops. Mix well. Spread in greased 15 x 10 x 1 baking pan.
Bake at 325\u00b0 for 35 minutes.
Cut into squares and roll in powdered sugar.
Cream shortening, sugar and eggs until light.
Sift dry ingredients together.
Add to creamed mixture alternately with applesauce.
Add nuts and raisins and cut up gum candy slices. Bake 1 1/2 hours in 325\u00b0 oven in greased, paper lined pans.
Fill pans not more than two-thirds full.
Line a 9 inch square pan with foil.
In sauce pan heat the candy coating, milk and salt over low heat until melted.
Remove from heat and stir in vanilla and gum drops.
Spread into lined 9 inch square pan.
Cover and put in refrigerater until firm.
Using foil, remove from pan and cut into 1 inch squares.
Store at room temperature.
Makes 3 pounds.
often.
Meanwhile, wrap shrimp paste in foil to make a
auce, mirin, orange juice, miso paste and brown sugar in a
Process chili, garlic, lemongrass, shallots, galangal, cilantro root, lime leaf, and ground white pepper in a food processor until smooth, adding just enough water to make a paste.
Add coriander, nutmeg and cumin. Process to combine.
Wrap shrimp paste in foil and cook in a dry skillet on medium for 2 minutes each side. Add to paste mixture with peanuts and process until smooth.
nd grind them to coarse paste to release the flavour.
For paste:
Preheat oven to 350\
Using a blender or processor, blend all the ingredients to a smooth paste.
Transfer the paste into a bowl, cover and chill until required.