I've baked, iced, and decorated 100 snowflake sugar cookies...My hands
are cramped. They're not pro quality, but I think they're pretty. I
made royal icing (from eggs not meringue powder) in blue and white. I
pained the cookies with the blue, piped the frost pattern in white and
finished off the edges and centers with sugar pearls. I ate the broken
ones with leftover icing..that stuff is delicious.


--
Currently reading: It's finals, what do you think I'm reading?

ravenlynne > wrote in news:idkb3g$h3j$1
@news.eternal-september.org:

> I've baked, iced, and decorated 100 snowflake sugar cookies...My hands
> are cramped. They're not pro quality, but I think they're pretty. I
> made royal icing (from eggs not meringue powder) in blue and white. I
> pained the cookies with the blue, piped the frost pattern in white and
> finished off the edges and centers with sugar pearls. I ate the broken
> ones with leftover icing..that stuff is delicious.
>
>



So where's the pics??!! ;-P



--
Peter Lucas
Hobart
Tasmania

The act of feeding someone is an act of beauty,
whether it's a full Sunday roast or a jam sandwich,
but only when done with love.

Even if you choose a private route, you're still paying the full costs of the public care program. So really there isn't a private option. A private option would be to opt out completely of the public system including both benefits and cost/tax.

On 12/7/2010 5:06 AM, SID.KADEN wrote:
> Even if you choose a private route, you're still paying the full costs
> of the public care program. So really there isn't a private option. A
> private option would be to opt out completely of the public system
> including both benefits and cost/tax.
>
>
>
>

What does this have to do with cookies? Or cooking in general?

--
Currently reading: It's finals, what do you think I'm reading?

On Tue, 07 Dec 2010 10:10:29 -0500, ravenlynne
> wrote:

> On 12/7/2010 5:06 AM, SID.KADEN wrote:
> > Even if you choose a private route, you're still paying the full costs
> > of the public care program. So really there isn't a private option. A
> > private option would be to opt out completely of the public system
> > including both benefits and cost/tax.
> >
> >
> >
> >
>
> What does this have to do with cookies? Or cooking in general?

Nothing. If you haven't noticed by this time, he's spamming. His
first post was canceled (probably by foodbanter), but two more came
through this morning. Foodbanter needs to close his account.

What I don't understand is regulars who actually look at posts by
spammers and trolls with nicks that scream I'm a spammer or I'm a
troll and then get huffy when it's off topic. <shrug> Put him in the
bozo bin and be done with him.

--

Never trust a dog to watch your food.

On 12/7/2010 10:56 AM, sf wrote:
> On Tue, 07 Dec 2010 10:10:29 -0500, ravenlynne
> > wrote:
>
>> On 12/7/2010 5:06 AM, SID.KADEN wrote:
>>> Even if you choose a private route, you're still paying the full costs
>>> of the public care program. So really there isn't a private option. A
>>> private option would be to opt out completely of the public system
>>> including both benefits and cost/tax.
>>>
>>>
>>>
>>>
>>
>> What does this have to do with cookies? Or cooking in general?
>
> Nothing. If you haven't noticed by this time, he's spamming. His
> first post was canceled (probably by foodbanter), but two more came
> through this morning. Foodbanter needs to close his account.
>
> What I don't understand is regulars who actually look at posts by
> spammers and trolls with nicks that scream I'm a spammer or I'm a
> troll and then get huffy when it's off topic.<shrug> Put him in the
> bozo bin and be done with him.
>

This was the first post of his I clicked on. I learned my lesson, thanks.

--
Currently reading: It's finals, what do you think I'm reading?

On 12/7/2010 7:23 PM, Ranée at Arabian Knits wrote:
> In >,
> > wrote:
>
>> I've baked, iced, and decorated 100 snowflake sugar cookies...My hands
>> are cramped. They're not pro quality, but I think they're pretty. I
>> made royal icing (from eggs not meringue powder) in blue and white. I
>> pained the cookies with the blue, piped the frost pattern in white and
>> finished off the edges and centers with sugar pearls. I ate the broken
>> ones with leftover icing..that stuff is delicious.
>
> Do you have pictures? They sound lovely.


I do, but they are excessively blurry...I'm working out the kinks on a
new, cheap camera, so I didn't want to post them and be criticized for
their quality. Here it is.

http://tinypic.com/r/245lkrb/7

--
Currently reading: It's finals, what do you think I'm reading?

ravenlynne > wrote:
-snip-
>
>I do, but they are excessively blurry...I'm working out the kinks on a
>new, cheap camera, so I didn't want to post them and be criticized for
>their quality. Here it is.
>
>http://tinypic.com/r/245lkrb/7

The cookies look great--- but what's up with the picture? --- first
week with a new camera?<BEG>

Sometimes those kinks just involve discovering the capabilities and
quirks of the camera. I thought my A650 was lousy at macro shots
until [2 years after I bought it] I discovered that the little focus
icon should be white - not lit up like the Nikon I had before.

Any specific questions- alt.digital.photography used to be a very
informative group. [I haven't been there in a while] also steve's
digicams on the web-
http://www.steves-digicams.com/camera-reviews/

Jim

On 12/8/2010 7:34 AM, Jim Elbrecht wrote:
> > wrote:
> -snip-
>>
>> I do, but they are excessively blurry...I'm working out the kinks on a
>> new, cheap camera, so I didn't want to post them and be criticized for
>> their quality. Here it is.
>>
>> http://tinypic.com/r/245lkrb/7
>
> The cookies look great--- but what's up with the picture? --- first
> week with a new camera?<BEG>
>

LOL!

> Sometimes those kinks just involve discovering the capabilities and
> quirks of the camera. I thought my A650 was lousy at macro shots
> until [2 years after I bought it] I discovered that the little focus
> icon should be white - not lit up like the Nikon I had before.

I think the main problem with the camera is that it's a 40 dollar
vivitar 10 megapixel wal mart special. My husband has a nikon d80 and
we're waiting for funding to take it to be repaired. It's so much nicer
but isn't operating...keeps giving ups a r-11 error. I googled it and
it says the memory cache is full. That is a problem that should resolve
itself, but it hasn't and nothing we have tried (changing settings,etc)
has worked. We're not experts so we'll have a pro look at it.

>
> Any specific questions- alt.digital.photography used to be a very
> informative group. [I haven't been there in a while] also steve's
> digicams on the web-
> http://www.steves-digicams.com/camera-reviews/

Thanks!




--
Currently reading: It's finals, what do you think I'm reading?

On Mon, 06 Dec 2010 22:53:18 -0500, ravenlynne
> wrote:

>I've baked, iced, and decorated 100 snowflake sugar cookies...My hands
>are cramped. They're not pro quality, but I think they're pretty. I
>made royal icing (from eggs not meringue powder) in blue and white. I
>pained the cookies with the blue, piped the frost pattern in white and
>finished off the edges and centers with sugar pearls. I ate the broken
>ones with leftover icing..that stuff is delicious.

Dang, 100 of them? wow, that's a lot of work.
They look wonderful.

koko

On 12/8/2010 9:54 PM, wrote:
> On Mon, 06 Dec 2010 22:53:18 -0500, ravenlynne
> > wrote:
>
>> I've baked, iced, and decorated 100 snowflake sugar cookies...My hands
>> are cramped. They're not pro quality, but I think they're pretty. I
>> made royal icing (from eggs not meringue powder) in blue and white. I
>> pained the cookies with the blue, piped the frost pattern in white and
>> finished off the edges and centers with sugar pearls. I ate the broken
>> ones with leftover icing..that stuff is delicious.
>
> Dang, 100 of them? wow, that's a lot of work.
> They look wonderful.
>
> koko

Thanks! I enlisted Mr. Raven...He did some of the blue and put on most
of the sugar pearls. It was 10:30 pm and my back was starting to cramp.

This week I've also done the PB&J oatmeal thumbprints and eggnog
snickerdoodles. I still have to make fudge, peppermint bark and rum balls.

--
Currently reading: It's finals, what do you think I'm reading?

On Thu, 09 Dec 2010 08:15:02 -0500, ravenlynne
> wrote:

> eggnog snickerdoodles

That's an interesting concept!


--

Never trust a dog to watch your food.

On Thu, 09 Dec 2010 08:15:02 -0500, ravenlynne
> wrote:

>On 12/8/2010 9:54 PM, wrote:
>> On Mon, 06 Dec 2010 22:53:18 -0500, ravenlynne
>> > wrote:
>>
>>> I've baked, iced, and decorated 100 snowflake sugar cookies...My hands
>>> are cramped. They're not pro quality, but I think they're pretty. I
>>> made royal icing (from eggs not meringue powder) in blue and white. I
>>> pained the cookies with the blue, piped the frost pattern in white and
>>> finished off the edges and centers with sugar pearls. I ate the broken
>>> ones with leftover icing..that stuff is delicious.
>>
>> Dang, 100 of them? wow, that's a lot of work.
>> They look wonderful.
>>
>> koko
>
>Thanks! I enlisted Mr. Raven...He did some of the blue and put on most
>of the sugar pearls. It was 10:30 pm and my back was starting to cramp.
>
>This week I've also done the PB&J oatmeal thumbprints and eggnog
>snickerdoodles. I still have to make fudge, peppermint bark and rum balls.

O.K. that does it. Even though I'm old enough to be your grand...umm I
mean mother, I want you to adopt me. ;-)

koko

On 12/9/2010 8:41 PM, wrote:
> On Thu, 09 Dec 2010 08:15:02 -0500, ravenlynne
> > wrote:
>
>> On 12/8/2010 9:54 PM, wrote:
>>> On Mon, 06 Dec 2010 22:53:18 -0500, ravenlynne
>>> > wrote:
>>>
>>>> I've baked, iced, and decorated 100 snowflake sugar cookies...My hands
>>>> are cramped. They're not pro quality, but I think they're pretty. I
>>>> made royal icing (from eggs not meringue powder) in blue and white. I
>>>> pained the cookies with the blue, piped the frost pattern in white and
>>>> finished off the edges and centers with sugar pearls. I ate the broken
>>>> ones with leftover icing..that stuff is delicious.
>>>
>>> Dang, 100 of them? wow, that's a lot of work.
>>> They look wonderful.
>>>
>>> koko
>>
>> Thanks! I enlisted Mr. Raven...He did some of the blue and put on most
>> of the sugar pearls. It was 10:30 pm and my back was starting to cramp.
>>
>> This week I've also done the PB&J oatmeal thumbprints and eggnog
>> snickerdoodles. I still have to make fudge, peppermint bark and rum balls.
>
> O.K. that does it. Even though I'm old enough to be your grand...umm I
> mean mother, I want you to adopt me. ;-)
>
> koko

Ok..

Wow I've adopted many this week lol...I should get a tax break.

--
Currently reading: It's finals and WoW Cataclysm is out, I'll probably
never read again.

In article >,
ravenlynne > wrote:

> I've baked, iced, and decorated 100 snowflake sugar cookies...My hands
> are cramped. They're not pro quality, but I think they're pretty. I
> made royal icing (from eggs not meringue powder) in blue and white. I
> pained the cookies with the blue, piped the frost pattern in white and
> finished off the edges and centers with sugar pearls. I ate the broken
> ones with leftover icing..that stuff is delicious.

Gack!! Delicious? It's just sugar and egg white, nothing but sweet.
(Any flavoring in it?)

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

On 12/13/2010 10:35 AM, Melba's Jammin' wrote:
> In >,
> > wrote:
>
>> I've baked, iced, and decorated 100 snowflake sugar cookies...My hands
>> are cramped. They're not pro quality, but I think they're pretty. I
>> made royal icing (from eggs not meringue powder) in blue and white. I
>> pained the cookies with the blue, piped the frost pattern in white and
>> finished off the edges and centers with sugar pearls. I ate the broken
>> ones with leftover icing..that stuff is delicious.
>
> Gack!! Delicious? It's just sugar and egg white, nothing but sweet.
> (Any flavoring in it?)
>

You commented on a week old post to question that I like something? Really?

--
Currently reading: It's finals and WoW Cataclysm is out, I'll probably
never read again.

On Mon, 13 Dec 2010 13:38:03 -0500, ravenlynne
> wrote:

> On 12/13/2010 10:35 AM, Melba's Jammin' wrote:
> > In >,
> > > wrote:
> >
> >> I've baked, iced, and decorated 100 snowflake sugar cookies...My hands
> >> are cramped. They're not pro quality, but I think they're pretty. I
> >> made royal icing (from eggs not meringue powder) in blue and white. I
> >> pained the cookies with the blue, piped the frost pattern in white and
> >> finished off the edges and centers with sugar pearls. I ate the broken
> >> ones with leftover icing..that stuff is delicious.
> >
> > Gack!! Delicious? It's just sugar and egg white, nothing but sweet.
> > (Any flavoring in it?)
> >
>
> You commented on a week old post to question that I like something? Really?

No flour? If that's true, recipe please!

--

Never trust a dog to watch your food.

In article >,
ravenlynne > wrote:

> On 12/13/2010 10:35 AM, Melba's Jammin' wrote:
> > In >,
> > > wrote:
> >
> >> I've baked, iced, and decorated 100 snowflake sugar cookies...My hands
> >> are cramped. They're not pro quality, but I think they're pretty. I
> >> made royal icing (from eggs not meringue powder) in blue and white. I
> >> pained the cookies with the blue, piped the frost pattern in white and
> >> finished off the edges and centers with sugar pearls. I ate the broken
> >> ones with leftover icing..that stuff is delicious.
> >
> > Gack!! Delicious? It's just sugar and egg white, nothing but sweet.
> > (Any flavoring in it?)
> >
>
> You commented on a week old post to question that I like something? Really?

Really. I don't read everything every day and often don't get to lots
of posts until later. My question, though, still stands: Was there
any flavoring in it or just the sugar and egg whites? (Your cookies,
btw, are pretty. I haven't had that kind of patience since I was ‹‹
about your age. :-)

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

On 12/13/2010 3:00 PM, sf wrote:
> On Mon, 13 Dec 2010 13:38:03 -0500, ravenlynne
> > wrote:
>
>> On 12/13/2010 10:35 AM, Melba's Jammin' wrote:
>>> In >,
>>> > wrote:
>>>
>>>> I've baked, iced, and decorated 100 snowflake sugar cookies...My hands
>>>> are cramped. They're not pro quality, but I think they're pretty. I
>>>> made royal icing (from eggs not meringue powder) in blue and white. I
>>>> pained the cookies with the blue, piped the frost pattern in white and
>>>> finished off the edges and centers with sugar pearls. I ate the broken
>>>> ones with leftover icing..that stuff is delicious.
>>>
>>> Gack!! Delicious? It's just sugar and egg white, nothing but sweet.
>>> (Any flavoring in it?)
>>>
>>
>> You commented on a week old post to question that I like something? Really?
>
> No flour? If that's true, recipe please!
>

4 egg whites, 4 cups sifted powdered sugar and 1 tsp vanilla...Beat eggs
whites until frothy, then gradually add the sugar and vanilla...beat
until stiff-ish.

--
Currently reading: It's finals and WoW Cataclysm is out, I'll probably
never read again.

On 12/13/2010 4:06 PM, Melba's Jammin' wrote:
> In >,
> > wrote:
>
>> On 12/13/2010 10:35 AM, Melba's Jammin' wrote:
>>> In >,
>>> > wrote:
>>>
>>>> I've baked, iced, and decorated 100 snowflake sugar cookies...My hands
>>>> are cramped. They're not pro quality, but I think they're pretty. I
>>>> made royal icing (from eggs not meringue powder) in blue and white. I
>>>> pained the cookies with the blue, piped the frost pattern in white and
>>>> finished off the edges and centers with sugar pearls. I ate the broken
>>>> ones with leftover icing..that stuff is delicious.
>>>
>>> Gack!! Delicious? It's just sugar and egg white, nothing but sweet.
>>> (Any flavoring in it?)
>>>
>>
>> You commented on a week old post to question that I like something? Really?
>
> Really. I don't read everything every day and often don't get to lots
> of posts until later. My question, though, still stands: Was there
> any flavoring in it or just the sugar and egg whites? (Your cookies,
> btw, are pretty. I haven't had that kind of patience since I was ‹‹
> about your age. :-)
>

vanilla.

--
Currently reading: It's finals and WoW Cataclysm is out, I'll probably
never read again.

ravenlynne > wrote:

>On 12/13/2010 3:00 PM, sf wrote:
-snip-
>>
>> No flour? If that's true, recipe please!
>>
>
>4 egg whites, 4 cups sifted powdered sugar and 1 tsp vanilla...Beat eggs
>whites until frothy, then gradually add the sugar and vanilla...beat
>until stiff-ish.

Throw in some cocoa and pecans and I think that's the recipe I saw
last week that I couldn't find last night-

Jim

On 12/14/2010 7:10 AM, Jim Elbrecht wrote:
> > wrote:
>
>> On 12/13/2010 3:00 PM, sf wrote:
> -snip-
>>>
>>> No flour? If that's true, recipe please!
>>>
>>
>> 4 egg whites, 4 cups sifted powdered sugar and 1 tsp vanilla...Beat eggs
>> whites until frothy, then gradually add the sugar and vanilla...beat
>> until stiff-ish.
>
> Throw in some cocoa and pecans and I think that's the recipe I saw
> last week that I couldn't find last night-
>
> Jim

The stuff tasted like marshmallows...I was eating it with a spoon
lol...I bet cocoa and pecans would be great.

--
Currently reading: It's finals and WoW Cataclysm is out, I'll probably
never read again.

On Tue, 14 Dec 2010 07:10:42 -0500, Jim Elbrecht >
wrote:

> Throw in some cocoa and pecans and I think that's the recipe I saw
> last week that I couldn't find last night-

This one?

Harris Ranch's Pecan Drops
rec.food.cooking via Squeaks and Koko
<http://www.kokoscornerblog.com/mycorner/2010/12/harris-ranch-pecan-drops.html?utm_source=feedburner&utm_medium=feed&u tm_campaign=Feed%3A+kokoscorner+%28koko%27s+corner %29>

Makes 3 dozen cookies

2 1/2 cups brown sugar
3/4 teaspoon salt
3/4 teaspoon vanilla extract
1 1/2 pounds coarsely chopped pecan pieces
1/2 cup egg whites (3 to 4 large egg whites)


--

Never trust a dog to watch your food.

On Tue, 14 Dec 2010 06:00:24 -0500, ravenlynne
> wrote:
>
> 4 egg whites, 4 cups sifted powdered sugar and 1 tsp vanilla...Beat eggs
> whites until frothy, then gradually add the sugar and vanilla...beat
> until stiff-ish.

How long do you cook them? These don't come out like meringue? An
old neighbor had a flourless cookie recipe like this that came out
soft, but it was such a non-recipe that I didn't write it down and
forgot all about it after a few years. I can't remember the
ingredients or method anymore, but I sure could use it now that a
gluten intolerant person has married into the family.

--

Never trust a dog to watch your food.

On 12/14/2010 1:12 PM, sf wrote:
> On Tue, 14 Dec 2010 06:00:24 -0500, ravenlynne
> > wrote:
>>
>> 4 egg whites, 4 cups sifted powdered sugar and 1 tsp vanilla...Beat eggs
>> whites until frothy, then gradually add the sugar and vanilla...beat
>> until stiff-ish.
>
> How long do you cook them? These don't come out like meringue? An
> old neighbor had a flourless cookie recipe like this that came out
> soft, but it was such a non-recipe that I didn't write it down and
> forgot all about it after a few years. I can't remember the
> ingredients or method anymore, but I sure could use it now that a
> gluten intolerant person has married into the family.
>

This isn't a cookie recipe, it's the recipe for the royal icing I used.

--
Currently reading: It's finals and WoW Cataclysm is out, I'll probably
never read again.

On Tue, 14 Dec 2010 14:09:35 -0500, ravenlynne
> wrote:

> On 12/14/2010 1:12 PM, sf wrote:
> > On Tue, 14 Dec 2010 06:00:24 -0500, ravenlynne
> > > wrote:
> >>
> >> 4 egg whites, 4 cups sifted powdered sugar and 1 tsp vanilla...Beat eggs
> >> whites until frothy, then gradually add the sugar and vanilla...beat
> >> until stiff-ish.
> >
> > How long do you cook them? These don't come out like meringue? An
> > old neighbor had a flourless cookie recipe like this that came out
> > soft, but it was such a non-recipe that I didn't write it down and
> > forgot all about it after a few years. I can't remember the
> > ingredients or method anymore, but I sure could use it now that a
> > gluten intolerant person has married into the family.
> >
>
> This isn't a cookie recipe, it's the recipe for the royal icing I used.

<sigh> thanks

--

Never trust a dog to watch your food.

sf > wrote:

>On Tue, 14 Dec 2010 14:09:35 -0500, ravenlynne
> wrote:
-snip-
>>
>> This isn't a cookie recipe, it's the recipe for the royal icing I used.
>
><sigh> thanks

I thought it was the cookies, too.

Here's the one I saw the other day-
http://www.gingerandberries.com/2010...uddle-cookies/

Just conf. sugar, egg whites, cocoa powder, salt, vanilla, and nuts. .
.. lots of nuts.

She says they are soft and gooey. And I'm with her on toasting
the nuts-- In any recipe they step it up a bit.

Jim

On Tue, 14 Dec 2010 15:11:43 -0500, Jim Elbrecht >
wrote:

> sf > wrote:
>
> >On Tue, 14 Dec 2010 14:09:35 -0500, ravenlynne
> > wrote:
> -snip-
> >>
> >> This isn't a cookie recipe, it's the recipe for the royal icing I used.
> >
> ><sigh> thanks
>
> I thought it was the cookies, too.
>
> Here's the one I saw the other day-
> http://www.gingerandberries.com/2010...uddle-cookies/
>
> Just conf. sugar, egg whites, cocoa powder, salt, vanilla, and nuts. .
> . lots of nuts.
>
> She says they are soft and gooey. And I'm with her on toasting
> the nuts-- In any recipe they step it up a bit.
>
OMG, Jim, those look delicious! I will definitely try that recipe.
Thanks a million for mentioning them again, I missed it the first
time.

--

Never trust a dog to watch your food.

On 12/14/2010 2:38 PM, sf wrote:
> On Tue, 14 Dec 2010 14:09:35 -0500, ravenlynne
> > wrote:
>
>> On 12/14/2010 1:12 PM, sf wrote:
>>> On Tue, 14 Dec 2010 06:00:24 -0500, ravenlynne
>>> > wrote:
>>>>
>>>> 4 egg whites, 4 cups sifted powdered sugar and 1 tsp vanilla...Beat eggs
>>>> whites until frothy, then gradually add the sugar and vanilla...beat
>>>> until stiff-ish.
>>>
>>> How long do you cook them? These don't come out like meringue? An
>>> old neighbor had a flourless cookie recipe like this that came out
>>> soft, but it was such a non-recipe that I didn't write it down and
>>> forgot all about it after a few years. I can't remember the
>>> ingredients or method anymore, but I sure could use it now that a
>>> gluten intolerant person has married into the family.
>>>
>>
>> This isn't a cookie recipe, it's the recipe for the royal icing I used.
>
> <sigh> thanks
>

Sorry.

--
Currently reading: It's finals and WoW Cataclysm is out, I'll probably
never read again.

In article >,
ravenlynne > wrote:

> On 12/13/2010 3:00 PM, sf wrote:
> > On Mon, 13 Dec 2010 13:38:03 -0500, ravenlynne
> > > wrote:
> >
> >> On 12/13/2010 10:35 AM, Melba's Jammin' wrote:
> >>> In >,
> >>> > wrote:
> >>>
> >>>> I've baked, iced, and decorated 100 snowflake sugar cookies...My hands
> >>>> are cramped. They're not pro quality, but I think they're pretty. I
> >>>> made royal icing (from eggs not meringue powder) in blue and white. I
> >>>> pained the cookies with the blue, piped the frost pattern in white and
> >>>> finished off the edges and centers with sugar pearls. I ate the broken
> >>>> ones with leftover icing..that stuff is delicious.
> >>>
> >>> Gack!! Delicious? It's just sugar and egg white, nothing but sweet.
> >>> (Any flavoring in it?)
> >>>
> >>
> >> You commented on a week old post to question that I like something?
> >> Really?
> >
> > No flour? If that's true, recipe please!
> >
>
> 4 egg whites, 4 cups sifted powdered sugar and 1 tsp vanilla...Beat eggs
> whites until frothy, then gradually add the sugar and vanilla...beat
> until stiff-ish.

Have you ever done color-flow, Ravenlynne? Pipe the outline with the
royal icing, then thin some out so it flows from the decorating tip‹it
dries hard and then you can paint it with foodcolor markers or a brush.
Again, more time than I'm interested in spending now. :-)

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

On 12/15/2010 2:52 PM, Melba's Jammin' wrote:
> In >,
> > wrote:
>
>> On 12/13/2010 3:00 PM, sf wrote:
>>> On Mon, 13 Dec 2010 13:38:03 -0500, ravenlynne
>>> > wrote:
>>>
>>>> On 12/13/2010 10:35 AM, Melba's Jammin' wrote:
>>>>> In >,
>>>>> > wrote:
>>>>>
>>>>>> I've baked, iced, and decorated 100 snowflake sugar cookies...My hands
>>>>>> are cramped. They're not pro quality, but I think they're pretty. I
>>>>>> made royal icing (from eggs not meringue powder) in blue and white. I
>>>>>> pained the cookies with the blue, piped the frost pattern in white and
>>>>>> finished off the edges and centers with sugar pearls. I ate the broken
>>>>>> ones with leftover icing..that stuff is delicious.
>>>>>
>>>>> Gack!! Delicious? It's just sugar and egg white, nothing but sweet.
>>>>> (Any flavoring in it?)
>>>>>
>>>>
>>>> You commented on a week old post to question that I like something?
>>>> Really?
>>>
>>> No flour? If that's true, recipe please!
>>>
>>
>> 4 egg whites, 4 cups sifted powdered sugar and 1 tsp vanilla...Beat eggs
>> whites until frothy, then gradually add the sugar and vanilla...beat
>> until stiff-ish.
>
> Have you ever done color-flow, Ravenlynne? Pipe the outline with the
> royal icing, then thin some out so it flows from the decorating tip‹it
> dries hard and then you can paint it with foodcolor markers or a brush.
> Again, more time than I'm interested in spending now. :-)
>

I did that until the paint with foodcolor markers portion :-) I did
that for the blue then piped the white. I don't know that I'll do it
next year.

--
Currently reading: Finals over! Yay for an A in organic chem and a B in
Human Anatomy and Physiology. Now what to read?

In article >,
ravenlynne > wrote:

> On 12/15/2010 2:52 PM, Melba's Jammin' wrote:
> > Have you ever done color-flow, Ravenlynne? Pipe the outline with the
> > royal icing, then thin some out so it flows from the decorating tipÐit
> > dries hard and then you can paint it with foodcolor markers or a brush.
> > Again, more time than I'm interested in spending now. :-)

> I did that until the paint with foodcolor markers portion :-) I did
> that for the blue then piped the white. I don't know that I'll do it
> next year.

It's pretty putzy but I loved it many years ago when I was making
graduation cakes for local kids. I made silhouettes in the school
colors and put them on the cake with a little embellishment. It was
nice to have several all made up and ready to go. :-)

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller