rust will work, but my Never Fail crust is the one we
n wire racks.
Spread never fail frosting between layers and on
Moisten with 1 cup tear drops and you will have a beautiful never fail \"fruits cake\" that will serve many people!
Put all ingredients in bowl; blend 1/2 minute on low speed. Beat 3 minutes on high speed; pour in 2 (9-inch) greased or 1 (9 x 12-inch) pan.
Bake at 350\u00b0 for 30 to 35 minutes.
Easiest cake ever made.
Really never fail.
Cook chicken until tender.
Remove from broth and let stand until cool enough to handle.
Remove skin, bones and excess fat. Cut chicken into small bits.
Allow broth to cool and fat to congeal on top.
Remove and discard fat according to your cholesterol count.
The more fat you can use, the better your dish will taste.
Place chicken back in broth and season with salt and pepper to taste.
Bring to a boil and add Never Fail Dumplings (which are located in this cookbook).
Combine sugar, water and salt.
Bring to a rolling boil.
Boil for 2 minutes.
Place marshmallow cream in a large bowl and pour hot syrup all at once into it.
Stir until candy loses its gloss. Add nuts.
Drop by spoonfuls onto waxed paper.
Boil 1 cup sugar and 1 cup water until it forms a soft ball in cold water.
In another pan, boil 3 cups sugar, 1 cup syrup and 1 cup water until it forms a hard ball. Beat egg whites to a stiff froth. Add slowly first syrup, then second, beating all the time. Add nuts and vanilla just before dropping.
When begins to cool, drop on waxed paper.
Mix and cook until mixture forms a soft ball in cold water. Pour slowly over stiffly beaten egg whites.
Add vanilla and nuts. Drop on waxed paper.
Mix sugar, water and syrup in heavy pan.
Boil to medium stage (240\u00b0).
Slowly pour half over beaten egg whites, beating constantly. Cook remaining syrup to very hard ball stage (265\u00b0). Beat syrup into candy mix. Continue beating until mixture holds its shape.
Add vanilla and nuts.
Drop from spoon on greased cookie sheet.
Combine water, sugar and salt. Bring to rolling boil. Boil for only 2 minutes. Place marshmallow cream in a large bowl and pour hot syrup into it all at once. Stir until candy loses its gloss, then add nuts. Drop by spoonful onto waxed paper.
Boil sugar, syrup and water together slowly until syrup spins a long thread when tested with a spoon (246\u00b0).
Pour slowly over stiffly beaten egg whites, mixing constantly until mixture thickens and loses its gloss.
Add vanilla and nuts or fruit if desired. Drop by spoon onto waxed paper or prepared buttered cookie sheet.
In saucepan, mix corn syrup, sugar, salt and water.
Cook, stirring, until sugar is dissolved.
Continue cooking, without stirring, until firm ball stage or 248\u00b0 on candy thermometer. Beat egg whites until stiff but not dry.
Pour about half the syrup slowly over whites, beating constantly.
Cook remainder until hard ball stage (272\u00b0).
Add slowly to first mixture and beat until mixture holds its shape.
Add vanilla and nuts.
Drop by dessert spoonfuls onto waxed paper.
Boil sugar, water and salt to hard boil (about 250\u00b0) consistency.
Put marshmallow cream in mixing bowl.
Pour syrup mixture in, stirring until forms a stiff peak.
Add vanilla and nuts.
Mix well and spoon on wax paper or cookie sheet.
Put Marshmallow Creme in large mixing bowl.
Mix sugar, water and salt in pan and bring to rolling boil.
Boil for 2 minutes. Pour into Marshmallow Creme and beat until candy loses its luster. Add vanilla and nuts.
Beat to mix, and drop onto wax paper from teaspoon.
Let set to cool.
Combine sugar, corn syrup, 3/4 cup water and salt in a 2-quart glass casserole.
Microwave on High for 19 minutes, stirring every 5 minutes or to 260\u00b0 on a candy thermometer.
Heat egg whites until very stiff.
Pour hot syrup gradually over egg whites, beating at high speed for about 12 minutes or until thick and candy begins to lose gloss.
Fold in vanilla and pecans.
Drop by spoonfuls onto waxed paper.
Beat egg whites stiffly.
Stir well the sugar, corn syrup and boiling water.
Bring to a boil, stirring constantly.
Cook until hard ball forms when a drop is placed in cold water.
Pour 2/3 of syrup mixture into egg whites, beating as poured.
Re-cook 1/3 of syrup for 1 minute.
Then pour into egg mixture and beat until thick and cooled.
Add vanilla and chopped nuts.
Pour into greased platter or drop onto waxed paper by spoonfuls.
Mix sugar, syrup and water together and boil until mixture will spin a thread when dropped from a spoon.
Have egg whites beaten stiff and pour half of syrup into egg white a little at a time, beating hard.
Return other half of the syrup to heat and cook until it will form a ball when dropped in a cup of cold water.
Mix all together, beating well and add nuts, salt and vanilla.
Beat until creamy.
Pour into lightly greased pan or dish.
When cold, cut into squares.
Bring first three ingredients to boil over medium heat until soft ball stage.
Pour over Marshmallow Creme.
Beat until forms small peaks.
Add nuts.
Drop by spoonful onto wax paper.
Combine sugar, syrup and water.
Cook until it spins a thread. Remove from fire and add 1/2 the syrup to beaten egg whites. Place remainder of syrup on fire and cook until it forms a hard ball.
Add slowly to first mixture and beat.
Add nuts and vanilla.
Pour into greased pan or dry by spoonfuls.
Combine sugar, corn syrup and water in heavy saucepan.
Cook until syrup reaches the first ball stage (254\u00b0 on a candy thermometer).
Beat egg whites with salt until stiff, moist peaks form when beaters are raised.
Add half the syrup gradually to egg whites, beating constantly.
Return remaining syrup to stove to boil up again, then gradually beat into egg whites.
Continue beating until dry.
Beat in vanilla and nuts by hand.
Add coloring and cherries if desired.