A Biscuit, a Casket
Page 27
Ingredients—Frosting
16 oz cream cheese
Frosting is best to work with at room temperature. Only frost a frozen cake. Frost by adding small amounts of frosting by hand to the cake and spreading, creating a smooth bone shape.
Ingredients—Decorating
Cream cheese
Food coloring
Trim as desired.
Pumpkin Cookie Recipe
Batch: This recipe will produce approximately 24 large cookies.
Ingredients:
4 cups whole wheat flour
2 cups canned natural pumpkin
2 cups water
2 Tbsp baking powder
Mix all ingredients in stand mixer and knead for 4 minutes. Ensure dough is pliable and not fracturing. If dough fractures, add small quantities of water and mix. Bake at 350° F for 25 minutes, then check. Dehydrate for minimum 10 hours.
Recipes courtesy of the Big Biscuit.
KENSINGTON BOOKS are published by
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Copyright © 2014 by Liz Mugavero
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ISBN: 978-0-7582-8480-8
First Kensington Mass Market Edition: April 2014
eISBN-13: 978-0-7582-8481-5
eISBN-10: 0-7582-8481-0
First Kensington Electronic Edition: April 2014