WE got a huge response to Nettie Michaluk's request for icing like Safeway's, as well as to the call-out for a version of the icing made by Winnipeg's own Jeanne's Bakery. Thanks to Elaine Pronyk, Theresa Bench, Berenice Keryluk, Avril Kousof, Janet Meads of Balmoral, Mabe Harwood, Mary Enright, Marilyn Paget, Linda Vincent, Cathy Welch of Clandeboye, Edna Mroz of Beausejour, Evelyn Howard, Stonewall's Joyce Stewart and Linda Snider of Glenboro. Some readers had clipped the recipe from past pages of the Free Press Recipe Swap. Others had been using their recipes for decades: Theresa Branch traces her recipes back to a cookbook put out by the St. Michael's Ukrainian Catholic Women's League in Transcona in 1975.
Concerning recent recipes for dog biscuits containing garlic: While small amounts of powdered garlic are often found in commercial dog treats, large amounts of garlic can be dangerous to canines. Therefore, you might wish to omit the garlic powder in these recipes.
This week we have a request from Yvette Labossiere for some flavourful variations on healthy shakes (like those that use protein powder). Kristina Goertzen is hoping someone has a recipe for the delicious scones served at Two a Tea on Corydon. She and her nieces have a tea party there every August and she would love to make the scones at home. If you can help with a recipe request, have your own request, or a favourite recipe you'd like to share, send an email to email@example.com, fax it to 697-7412, or write to Recipe Swap, c/o Alison Gillmor, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number.
'Like Safeway' icing
125 ml (1/2 cup) shortening
500 ml (2 cups) icing sugar
2 ml (1/2 tsp) vanilla
up to 60 ml (1/4 cup) whipping cream
In a large bowl, beat shortening until fluffy. Using an electric mixer, add sugar gradually, beating well until mixture comes together. (This may take some time.) Add salt, vanilla and whipping cream to desired consistency, beating at low speed. Increase speed to high and whip until frosting is light and fluffy, 5-10 minutes. Makes enough icing for a 22x33 cm (9x13 in) cake.
Tester's notes: A little sweeter than the Like Jeanne's icing. The pure white colour and very smooth consistency make it good for fancy decorating.
'Like Jeanne's' icing
37 ml (2 1/2 tbsp) all-purpose flour
125 ml (1/2 cup) whole milk
57 g (1/4 cup) butter or 60 ml (1/4 cup) margarine, softened
60 ml (1/4 cup) shortening
250 ml (1 cup) icing sugar
2 ml (1/2 tsp) vanilla
Combine flour and milk in a jar and shake until smooth. Pour the mixture into the top of a double boiler and cook, stirring constantly, until it forms a smooth thickened paste. Remove from heat to cool. In a medium bowl, cream butter and shortening together until fluffy. Add icing sugar and vanilla and beat until light, then add paste, a little at a time, beating after each addition until mixture is light and expanded in volume, 5-10 minutes. Makes enough to frost a 22x33 cm (9x13 in cake). Double the recipe to fill and frost a two-layer cake.
Tester's notes: This recipe does call up Jeanne's icing, being very smooth and not too sweet. This recipe uses Linda Vincent's advice for mixing the flour and milk. I'd never tried the shaking method, but it worked. I used a heavy-bottomed pan instead of a double boiler, so I kept the temperature low and stirred like crazy. You really need an electric mixer for this recipe: Some swappers recommend beating the final mixture from 10 to 15 minutes to get it really fluffy.