1983 wilton decorating Recipes

stem strawberries, dark chocolate or milk chocolate melting disk (note: can be purchased at specialty food, cake decorating or craft stores.), white chocolate melting disks, pastry bag or zipper lock bag, decorating tip or #5 (optional)

butter , brought to room temperature, granulated sugar, egg yolks, pistachio or almond extract, all-purpose flour, pistachios, finely chopped for dough, tubes white decorating icing (4.24 oz each), pistachios, finely chopped for decoration, in-shell pistachios , for tree top decoration

sweetened flaked coconut , chopped in food processor, pink decorating sugar, yellow decorating sugar, green decorating sugar, vanilla frosting, cupcakes, any flavor, bunny candy decorations

cake mix, almond extract, ready-to-spread vanilla frosting, vanilla candy coating, decorations : red string licorice, jelly beans, candy cake , assorted sugar crystals, chewy spearmint leaves, chewy fruit snack rolls, candy sprinkles, candy-coated chewy tarts, miniature chewy tarts

white sugar, unsalted butter, egg white, dark corn syrup, chopped crystallized ginger, all-purpose flour, baking soda, salt, ground cinnamon, ground ginger, granulated sugar for decoration, sugar for decoration

butter, cream cheese, white sugar, vanilla extract, all-purpose flour, salt, chopped pecans, green decorator sugar, pecan halves, red decorator sugar

butter, almond extract, brown sugar, eggs, all-purpose flour, baking powder, salt, chopped blanched almonds, ground cinnamon, red decorator sugar, green decorator sugar

strawberry flavored jell-o, sweetened condensed milk, flaked coconut, vanilla extract, red decorator sugar, green decorator sugar, almonds

sweetened condensed milk, butter, plus more for pan, sweetened flaked coconut, sweetened flaked coconut for decorating, whole cloves for decorating

white sugar, vegetable oil, milk, eggs, baking powder, vanilla extract, all-purpose flour, apricot preserves, chopped almonds, cream cheese, softened, instant tea powder, brandy, ground cinnamon, red decorator sugar, orange decorator sugar

trifle sponge cakes , halved lengthwise, apricot jam, macaroons, tangerine gelatin powder or 1 (5 oz) package orange flavor gelatin, mandarin oranges , drained reserve juice, custard, cream, to decorate, orange rind, to decorate, superfine sugar, to decorate

butter (do not use spread or tub products) or 3 tbsp margarine (do not use spread or tub products), marshmallows or 32 large, cheerios toasted oat cereal, whole cashews, raisins or assorted gumdrops or candy-coated chocolate decorative candies or licorice, as desired, betty crocker white decorating icing

cream cheese, room temperature (20 oz), sugar, grated lemon zest , plus 1/2 tbsp fresh lemon juice, coarse salt, eggs, sour cream, cake flour, sugar, baking soda, cocoa powder, salt, eggs, vegetable oil, buttermilk, vanilla extract, white distilled vinegar, cream cheese, softened, butter, softened, vanilla extract, sugar, white chocolate (optional for decoration) or 1 bar dark chocolate (optional for decoration)

refrigerated sugar cookie dough, softened (recommended: pillsbury ), brandy extract, all-purpose flour , plus more for dusting surface, assorted candies , for decoration, tube red decorating icing, tube green decorating icing

makes 3-4 dozen cookies, decorations (your choice ) granulated sugar, colored sugar crystals, frosting, candies, chips, nuts, raisins, decorating gel, granulated sugar, butter flavor crisco, eggs, light corn syrup, vanilla, all-purpose flour (plus 4 tbsp), divided, baking powder, baking soda, salt, combine sugar and shortening in large bowl. beat at medium speed of electric mixer until well blended. add eggs, syrup, and vanilla. beat until well blended and fluffy., combine 3 cups flour , baking powder, baking soda, and salt. add gradually to creamed mixture at low speed. mix until well blended., divide dough into 4 quarters. wrap each quarter of dough with plastic wrap. refrigerate at least 1 hour. keep refrigerated until ready to use., heat oven to 375of. place sheets of foil on countertop for cooling cookies., spread 1 tbsp or more of flour on large sheet of waxed paper. place 1 quarter of dough on floured paper. flatten slightly with hands. turn dough over and cover with another large sheet of waxed paper. roll dough to 1/4-inch thickness. remove top sheet of waxed paper. cut out with floured heart-shaped cutter., transfer to ungreased baking sheet with large pancake turner. place 2 inches apart on ungreased baking sheet. roll out remaining dough., sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost or decorate when cooled., bake 1 baking sheet at a time at 375of for 5 to 9 minutes, depending on the size of your cookies (bake smaller, thinner cookies closer to 5 minutes; larger cookies closer to 9 minutes)., do not overbake. cool 2 minutes on baking sheet. remove cookies to foil to cool completely, then frost and decorate if desired.

chopped pitted dates, flaked coconut, granulated sugar, butter, slightly beaten egg, salt, crisp rice cereal, chopped walnuts, vanilla, fine red sugar crystals, tube green decorating icing with decorating tips

butter, softened, sugar, eggs, sour cream, baking soda, all-purpose flour, white chocolate, chopped, dried cranberries, chopped walnuts, toasted, vanilla extract, white glaze, tubes green decorating gel, wooden picks, tube black decorating gel, tube red decorating gel

french vanilla mousse mix, drops each neon blue, green and purple food coloring, assorted decorations : cake decorator hearts, red decorating gel, and purple and red nerds