Fondant and Buttercream Icing

Fondant

16 oz white mini marshmallows (jet puffed is best brand)
2-5 T water
2 lbs powdered sugar
1/2 c Crisco shortening

Melt marshnmallows and 2 T water in microwave for 30 seconds- stir and repeat until melted (only takes doing it twice). Place 3/4 of the powdered sugar on top of the melted marshmallows and stir for a little bit. Grease hands and countertop generously- dump bowl of sugar and marshmallows. Knead; adding more sugar as needed- keep it from getting stick on your hands by re-greasing your hands and the countertop as needed. If it tears, add bits of water 1/2 T at a time and knead it in. It takes about 8-10 mintues of kneading- your forearms will be sore later!!! Make it form a smooth elastic ball that will stretch without tearing. Let it sit double wrapped overnight in the fridge- we wrap it in saran wrap and put it in a ziplock bag. The woman who had the site we got this recipe from said to add the food coloring the next day when you are going to roll and work it, but we like adding it before we store it, the color holds fine, the taste is fine (if you love super sugar) and it makes it easier to add in some more powered sugar to make up for the extra moisture you are adding to it if you do it while you still have that powered sugar out.
When decorating- first put on 1/4 in thick of butter cream icing. Then roll out on counter top- put down cornstarch to prevent sticking- let it often a bit by working it or put it in the microwave for about 10 seconds and knead it in crisco. You want to roll it to about 1/8 inch thick and have lots of fun!!!


Buttercream Icing

2 sitcks butter
2 C crisco
1/2 t salt
1 t butter flavoring (I haven't found this yet, so it is optional)
1 t vanilla
1/2 t almond extract
2 lb powdered sugar
1 T merengue powder (also never found it and also optional)

Mix butter, shortning, and salt for 5 min on low
Add almond flavor, butter, and vanilla extracts and mix together well
Add 1 lb of sugar and merengue powder
Add 1/2 c sugar at a time until the right consistency
Add a little milk, if it is necessary to thin the frosting.
use immediately or cover and refridgerate.

French Fries

* 1/3 cup white sugar
* 2 cups warm water
* 2 large russet potatoes - peeled, and sliced into 1/4 inch strips
* 6 cups vegetable oil for frying
* salt to taste
1. In a medium bowl, dissolve the sugar in warm water. Soak potatoes in water mixture for 15 minutes. Remove from water, and dry thoroughly on paper towels.
2. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Add potatoes, and cook until golden, 5 to 6 minutes. drain on paper towels. Season with salt to taste.