Mouse's Bakery Frosting

Mouse's Bakery Frosting

Ingredients:
2 lbs C&H Powdered Sugar (no generic)
2 sticks Danish brand butter
1 cup of crisco
3.5 tsp Watkins Vanilla (Found at Walmart & Winco)
1/4 Cup Heavy Cream (40% preferred)
Dash of Salt

Method:
Cut butter into tablespoons and add to mixer.  Add 1 cup of shortening.  Beat together until smooth.  Add half of the powdered sugar and beat until creamy.  Add 1/4 chilled heavy cream and vanilla.  Beat until smooth.  Add remaining powdered sugar about a cup at a time.  Beat until smooth.  If you need to add extra cream, only add 1-2 Tbs. at a time.  Too much and your frosting will loose its structure.  Add a dash of salt with the last couple cups of powdered sugar.  Beat on med/high for 10 minutes until light and fluffy.

Mouse's Raspberry Filling

Mouse's Raspberry Filling

Ingredients:
2 bags of frozen raspberries
1.5 cups of Sugar
3 Tbs. Cornstarch

Method:
The night before dump bags of frozen raspberries into a bowl and sprinkle one cup of sugar over the top and let them sit on the counter to thaw.  As they thaw, it will draw the juice from the berries.  Keep an eye on the berries, don't let them get to room temperature.  Once they have thawed put them in an airtight container and put them in the fridge overnight.  Putting them in the fridge too soon may not yield enough juice.

Next day place the berries in a strainer over a large bowl and drain all the juices.  Save the juice (you should have about 1 cup) and pour in a small saucepan with the remaining 1/2 cup of sugar.  Add 3 Tbs of cornstarch and whisk until completely blended.  Once blended, turn on medium heat and cook until thickened, stirring occasionally so it doesn't burn.

Let cool and gently fold in the raspberries.

Store in airtight container in the fridge until you are ready to use.

This is Mouse's creation.  She said she cooks the juices and not the berries because when the berries are cooked, you get a jam/jelly taste.  This recipe tastes like fresh fruit

Candy Clay/Molding Chocolate

Candy Clay/Molding Chocolate

Ingredients:
12 oz. bag of your preferred color of candy melts
1/4 cup light corn syrup

Method:
In a microwave-safe bowl add candy melts and microwave in 30 second intervals stirring in between. It usually takes 3 times at 30 seconds to melt the chocolate.  Stir to smooth out.  Add corn syrup and gently stir from the outside in, using a folding method. Stir until soft serve ice cream consistency.  Don’t over stir.

Once finish pour mixture onto a large piece of plastic wrap and spread it out with a spoon to flatten.  Add another piece of plastic wrap on top and flatten out even more.  Seal and leave on counter for a few hours until completely cool.  It will be hard, don’t worry.  Start kneading and it will soften right up and you can mold it into whatever shape you would like.