*  Exported from  MasterCook  *
                        Marshmallow Roses and Leaves
 Recipe By     : Woman’s Day Magazine
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts                         Fillings & Frostings
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10      ounces        package large plain marshmallows -- (about 40)
    3      cups          confectioner’s sugar -- plus more if needed
                         green and pink paste or liquid food color
                         granulated sugar
 1.  Process marshmallows and 2 cups of the confectioners' sugar in a food
     processor until large crumbs form.  Tip crumbs into a microwave-safe bowl
     and microwave on high 10 seconds.  Carefully (mixture may be hot) start
     working the sugar and marshmallows with your hands, kneading, squeezing and
     pulling, until a slightly sticky paste forms.  (This will take about 10
 2.  Knead in remaining 1 cup confectioners' sugar, microwaving mixture 2 to 3
     times in 5 to 10 second increments to soften.  When done, you should have
     a smooth elastic dough.
 3.  Form dough into a disk and cut 1/4 off.  Knead green color into small
     portion, pink into the rest (colors dry slightly darker).  If using liquid
     food color, you may need to work in some more confectioners' sugar.  Wrap
     pink dough in plastic wrap.
 4.  Fill a pie plate or other shallow container with about 1/2 inch granulated
     sugar (this will safely support and hold leaves and roses while drying).
 5.  LEAVES:  Lightly dust work surface and a rolling pin with cornstarch.
     Roll out green dough to 18x4 inches.  Trim edges.  Cut lengthwise into
     3/4-inch-wide strips.  Cut each strip diagonally into diamonds.  With sharp
     side of a small knife, mark veins on each leaf.  Twist leaves gently, then
     set in sugar in pie plate.
     ROSES:  Roll out 1/3 the pink dough as thinly as possible (keep rest
     wrapped).  Cut out several 3/4 inch circles, using a piping tube, bottle
     cap or other round cutter.  Press a small amount (about 1/4 teaspoon) of
     the scraps into a thick “stem,” about 1/2 inch high.  Dust fingers with
     cornstarch.  Press 1 circle of dough between fingers until thin, wavy-
     edged and about half again as wide.  Wrap around stem.  Continue adding
     petals (10 to 12), pressing them firmly against the stem.  Break off stem.
     Set rose in sugar.  Repeat with remaining dough.
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