#3781 - Easy Buttery Mints

(by Shirley McNevich)

1/2 stick softened butter (NO SUBSTITUTES)
1lb. Domino's powdered sugar
1 TBSP milk
1 tsp. vanilla
1/2 tsp. mint extract
3 drops any color food coloring

In a mixer add butter--beat. Slowly add powdered sugar--beat. Add milk, vanilla and mint extract--beat until smooth. Remove bowl from mixer--on a clean surface, knead the dough until the color is even. Roll the dough to desired thickness, then cut out the mints using mini cookie cutters. Cover a cookie sheet with wax paper and place the mints on the wax paper (you can put them really close together but not touching). Refrigerate until cold. Keep refrigerated.

#3132 - Decorative Cake Fondant

(by Shirley McNevich)

1 lb. Domino's powdered sugar
1/2 tsp. vanilla
1/4 tsp. salt
1/2 cup Crisco shortening
1/2 cup Kayro lite corn syrup
food coloring

In a mixer add Crisco and corn syrup--beat. Add salt and vanilla--beat. Keep the mixer running on low speed, then scoop powdered sugar into a sifter and sift the powdered sugar into the mixer. Add a few drops of food coloring--beat. Turn the mixer off and switch the regular paddle with the dough hook. Turn mixer back on medium speed and allow the dough hook to knead the mixture until it is smooth. If mixture looks wet, add more powdered sugar. Once you have a smooth dough ball, remove dough from mixer. Sprinkle powdered sugar on your counter, knead the dough ball if neccesary and roll dough to 1/8" thick or thinner. Use a knife, cookie cutters, etc. to cut your shapes, then place the fondant on cakes or cupcakes. Note: if you need white fondant, you will need to use clear vanilla or the fondant will take on the brown color of the vanilla. Recipe may be doubled, tripled, etc.

#3104 - Vanilla Cookie Glaze

(by Shirley McNevich)

1 cup Domino's powdered sugar
3 1/2 tsp. milk
1/4 tsp. vanilla
2 tsp. Kayro lite corn syrup
food coloring--optional

In a bowl add powdered sugar, milk, vanilla and corn syrup--beat with a spoon to mix well. Optional--add food coloring and beat again. As you frost the cookies, stir mixture again before frosting the next cookie, and it helps to work quickly.

#3103 - Plain Cookie Glaze

(by Shirley McNevich)

1 cup Domino's powdered sugar
2 TBSP water
1 TBSP Kayro lite corn syrup
food coloring (optional)

In a bowl add powdered sugar, water and corn syrup--beat with a spoon until well mixed. Optional--add a few drops of food coloring and stir again. This glaze works best on sugar cookies, but make sure that you vigorously stir the mixture in between frosting each cookie.

#1652 - Homemade Saltwater Taffy

(by Shirley McNevich)

1 cup white sugar
3/4 cup Kayro lite corn syrup
2/3 cup water
1 tsp. salt
1 TBSP cornstarch
2 TBSP butter
2 TBSP vanilla
food coloring (optional)
2" squares of wax paper

Grease a cookie sheet--set aside. In a saucepan add white sugar, corn syrup, water, salt, cornstarch, butter, vanilla--stir until mixed. Place the saucepan over medium heat and continue stirring/cooking until mixture reaches 265 degrees on a candy thermometer. While stirring/cooking, use a greased pastry brush to brush down the sides of the saucepan (above the line of the sugar mixture)--this will help prevent the mixture from getting "sugary". Once at 265 degrees, pour the mixture on to the greased cookie sheet. When the mixture is cool enough to touch without burning your hands, grease your hands with Pam or with butter. Using your hands, keep pulling the taffy until the mixture gets lighter in color. Once the whole mixture is light in color, use a knife to cut off small pieces and wrap them in the 2" squares of wax paper (you'll have to work quickly). Optional--add a few drops of food coloring as soon as you remove mixture from heat--stir until the mixture is the color you desire.

#1186 - Fruit Dip

(by Aunt Janie [McNevich] Baronowski)

1 - 8oz. Philadelphia cream cheese (soft)
1 - 7oz. jar Fluff marshmallow
food coloring (optional)

In a bowl add cream cheese--stir with a spoon. Add Fluff--stir until well mixed. Use food coloring if you wish, then stir until mixed. Use for a dip with fresh fruit.

#747 - Butter Mints

(by Shirley McNevich)

1 egg white
2 1/2 cups sifted Domino's powdered sugar
2 TBSP softened butter
1/2 tsp. peppermint extract
food coloring

In a bowl or a mixer add egg white, powdered sugar, butter and peppermint extract. Beat well. Add your choice of food coloring--beat. Shape into small (1/2") balls and place them on wax paper. Flatten them slightly with the back of a spoon.

#308 - Cream Cheese Frosting

(by Shirley McNevich)

For cakes, cookies and cupcakes:

1 - 8oz. package softened Philly Cream Cheese
1/4 cup softened butter (OR Parkay margarine)
2 tsp. milk
1 tsp. vanilla
4 cups Domino's powdered sugar

In a mixer, beat cream cheese, butter/margarine, milk and vanilla on low speed until smooth. Add powdered sugar one cup at a time--beat until smooth. For holiday cookies, you can add food coloring.