MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Marzipan (Almond Paste)
 Categories: Five, Candies, Nuts, Citrus
      Yield: 1 Pound

    1/2 lb Almond paste
      1 md Egg white
      1 tb White Karo syrup
    3/4 lb Powdered sugar
        ds Lemon flavoring

  Place almond paste in bowl and knead, add egg white and
  mix well. Add powdered sugar until consistency of very
  soft dough. Add Karo and flavoring. Add enough sugar so
  that dough is sticky, but does not stick to your fingers.
  Keep covered with damp cloth.

  Color to suit fruit or vegetable you plan to make. Roll
  3/4" in diameter and cut into 1 1/4" pieces. Use powdered
  sugar to keep from sticking to board and fingers.

  PEARS: Yellow - form and add whole clove at bottom.
  Fleck lightly with brown.

  PEACHES: Yellow - form, crease one side with knife
  blade. Shade red.

  BANANA: Yellow - form, fleck lightly with brown. Shade
  end lightly with green.

  ORANGES: Orange - form, roll in sieve to roughen &
  resemble orange skins

  CARROTS: Orange - form, crease at intervals with knife
  blade.

  APPLES: Delicate green - form, indent top. Add whole
  clove at bottom. Shade red - can add artificial leaf
  at top stem end.

  STRAWBERRIES: Red - form, indent top, roll in red
  sugar.

  NEW POTATOES: Uncolored marzipan - form, press "eyes"
  into each - roll in sugar mixed with cocoa.

  WATERMELON: Form thin oval of green, thin oval of white
  of same size. Place white over green. Form oblong roll
  of red, roll up in the green and white ovals. Let dry.
  Slice and add "seeds" with black food coloring applied
  with a toothpick.

  NOTE: Do not use the liquid food coloring you buy at the
  supermarket. Use cake decorator coloring that comes in a
  little jar. It can be purchased from Wilton's or other
  cake decorator suppliers.

  From The Cookie-Lady's Files

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