Sharon Andersen sends her marshmallow frosting recipe for Kathi Hagy. Sugar, water and light corn syrup are cooked until a candy thermometer reaches 242 degrees. The hot syrup is beaten into stiffly beaten egg whites. When the frosting holds a peak, add vanilla and quartered marshmallows. The resulting fluffy frosting covers two 8- or 9-inch layers.
Henriette Galvagni shares her recipe for marshmallow frosting and adds that it is "no-fail." The preparation is similar to Sharon's recipe, but Henriette adds a small amount of baking powder and lemon juice instead of vanilla. After the cake is frosted, sprinkle with coconut or chopped pecans. Another way to use marshmallows is in Helen Popko's grapefruit pie. This is a delightful way to serve fresh grapefruit.
Unflavored gelatin holds everything together; when the pie is cold, top it with thawed dessert topping and decorate with toasted slivered almonds. Helen says that this recipe has made the rounds among the Florida International Museum volunteers.
If you prefer grapefruit pie without marshmallows, Brenda Helton's recipe is what you are looking for. Brenda's recipe calls for pink or red grapefruit; strawberry gelatin gives the pie a delicate pink color. Top the chilled pie with whipped cream and the resulting dessert is as good to look at as it is to eat. Brenda found this interesting recipe on the Internet.
Another interesting recipe comes from Evelyn Winslow.
Rose Celeste asked for a recipe for sweet potato balls wrapped in bacon and baked. Evelyn sent in a close cousin: She adds butter, salt, pepper and a beaten egg to mashed sweet potatoes. The mixture is shaped into balls, rolled in crushed cornflakes and deep fried. Sweet potato balls spaced around a turkey platter would make an attractive presentation.
For: Kathi Hagy of Dunedin.
From: Sharon Andersen of Inverness.
Recipe: Marshmallow Frosting.
Marshmallow Frosting
1/2 cup sugar
2 tablespoons water
1/4 cup light corn syrup
2 egg whites
1 teaspoon vanilla extract
6 to 8 quartered soft marshmallows
In a saucepan, mix sugar, water and syrup. Cover saucepan; bring to a rolling boil. Remove cover and cook to 242 degrees on a candy thermometer, or until syrup spins a 6- to 8-inch thread. Just before syrup is ready, beat egg whites until stiff enough to hold a point.
Pour hot syrup very slowly in a thin stream into the beaten egg whites. Continue to beat until frosting holds a peak.
Blend in vanilla and marshmallows; gently fold in marshmallows until they melt.
Makes frosting for two 8- or 9-inch cake layers.
From: Henriette Galvagni of Gulfport.
Recipe: White Marshmallow Frosting.
White Marshmallow Frosting
11/2 cups sugar
1/2 cup water
6 large marshmallows, chopped
2 egg whites, beaten stiff
1/4 teaspoon baking powder
2 tablespoons lemon juice
Garnish: Coconut or chopped pecans (optional)
In a saucepan, boil sugar and water to 238 degrees. Add chopped marshmallows, but do not stir. Pour hot syrup over beaten egg whites while beating, then add baking powder and lemon juice. Continue beating until frosting forms peaks.
Spread between two layers and on top and sides of cake. Sprinkle with coconut or chopped pecans if desired.
Prepare pie shell according to directions on package; set aside.
Sprinkle gelatin over grapefruit juice. Let stand.
Melt marshmallows with water in top of double boiler. When thoroughly melted, remove from heat and add gelatin/juice mixture. Stir until gelatin is completely dissolved. Stir in almond flavoring. Cool mixture slightly.
Fold in drained grapefruit sections; pour into prepared pie crust and refrigerate. When ready to serve, cover pie with dessert topping and decorate with toasted, slivered almonds. Makes one pie.
From: Brenda Helton of Seminole.
Recipe: Pink Grapefruit Pie, an Internet recipe.
Pink Grapefruit Pie
4 medium to large pink or red grapefruit
1 cup sugar
13/4 cups water or strained grapefruit juice
2 tablespoons cornstarch
1/8 teaspoon salt
1 3-ounce package strawberry gelatin
1 8- or 9-inch baked pie crust
1 cup whipping cream, whipped
Peel grapefruit, separate sections and remove membrane. Place sections in a strainer, over a bowl, overnight.
Cook sugar and the next three ingredients, stirring, until thick and clear. Add gelatin and stir until dissolved. Brush a little gelatin mixture over the pie crust. Chill gelatin mixture and pie crust until the gelatin starts to thicken. Add grapefruit sections. Pour gelatin-grapefruit mixture into the pie crust. Chill until set.
When ready to serve, top with the whipped cream. Makes one pie.
Recipe requests
Virginia Fowler of Port Richey is eager to know how to prepare Cuban deviled crab rolls. Virginia needs the recipes for the dough and the filling.
Delores Ross of St. Petersburg has misplaced some recipes. Delores says that if you are generous enough to share them, she will carefully file them. The recipes she wants are Buttermilk pie and 7Up pound cake.
Doughnuts baked in the oven are delicious, and the fat content is significantly reduced. Darlene Mueller of New Port Richey has searched in many cookbooks, but has been unable to find a recipe. Can you help Darlene?
Shirley Cleveland of St. Pete Beach writes that she has fallen in love with a carrot dish served at Bern's Steak House in Tampa and would love to know how to make it so she can enjoy the dish between trips to Bern's.
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