Hot on the heels of white mountain frosting, today we have a spinoff called comfort frosting, which is a "divinity'' type, whatever that means.
It's taken from the same source, editions of a Betty Crocker cookbook, and it's shared by two of the same Forum helper-outers who previously supplied the white mountain recipe.
Arlington cook Jean Kroeze says she remembers this version as one she made many times years ago.
And Beverly Smith of Everett also vouches for it, mentioning, "I have used this recipe often.''
Comfort frosting
11/2 cups sugar
1 tablespoon light corn syrup
1/2 cup water
2 egg whites (1/4 cup)
1 teaspoon vanilla
In a saucepan, mix together the sugar, corn syrup and water; cover pan and bring to rolling boil. Remove cover and cook to 242 degrees on a candy thermometer or until syrup spins a 6- to 8-inch thread.
Just before syrup is ready, beat egg whites until stiff enough to stand in peaks. Pour hot syrup very slowly in a thin steady stream into the beaten egg whites, beating constantly with rotary or electric mixer until it stands in stiff peaks. Blend in vanilla.
When spreading on cake, make pretty swirls with spatula.
Pineapple frosting: Follow recipe above, except at the last, fold in 1/2 cup well drained, crushed pineapple and 1 teaspoon grated lemon rind. Omit vanilla.
Tutti-frutti frosting: Follow recipe above, except at the very last, fold in nuts, candied cherries, dates and raisins (all chopped).
Satiny beige frosting: Follow recipe above, except use brown sugar in place of granulated sugar. Use only 1/2 teaspoon vanilla.
Peppermint frosting: Follow recipe above, except fold in, after beating, 1/2 teaspoon peppermint flavoring or 1/3 cup coarsely crushed peppermint stick candy.
SOS: Everett reader Karren A. Millick tells us, "I have a beautiful semi-wild pink rose bush that blooms its heart out every spring. It seems to have millions of rose hips later.
"I would love to have any information or recipes that utilize rose hips, and I love the way folks pitch in when help is needed to find a special recipe.''
So then, if you have the scoop on ways to enjoy this seasonal bounty, please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
We are always happy to receive your contributions and requests, but please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code.
No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
