Room 189'S Pie Crust

• 2 c. flour
• 1 tsp. salt
• 6 Tbsp. water
• 2/3 c. oil
• 2 c. sugar
• 1 1/2 c. boiling water
• 1/8 tsp. cream of tartar
• 1 (8 oz.) can almond paste
• ground almonds (if desired, I omit them)
• red, green and yellow food coloring
• leaves and berry hulls

1. Butter
2. sides
3. of
4. heavy 1 1/2-quart saucepan.
5. Combine sugar, water and cream of tartar.
6. Stir over medium heat until sugar dissolves
7. and mixture boils.
8. Cook without stirring to soft
9. ball stage
10. (240u0b0).
11. Immediately pour onto platter.
12. Do not
13. scrape pan.
14. Cool until candy feels only slightly warm to the
15. touch, about
16. 30
17. minutes;
18. do not move.
19. Using a wooden spoon,
20. scrape candy from edge of platter toward center, then work until creamy and stiff.
21. Knead until smooth and free from lumps.
22. Wrap.
23. Place in
24. a
25. covered container to ripen for 24 hours.
26. Warm
27. ripened mixture in bowl over hot water and work to
28. a
29. smooth cream for about 2 minutes, adding a few drops of water if needed.
30. Work in almond paste until smooth.
31. Place in bowl.
32. Cover
33. with dampened cloth and let ripen several hours. Divide in parts;
34. tint
35. to desired
36. color with red, yellow or green food
37. coloring and shape into fruits as described below. Dry fruits overnight
38. on
39. their sides on wax paper.
40. Next day, add blushes of sugar.

flour, salt, water, oil, sugar, boiling water, cream of tartar, almond paste, ground almonds, red, berry hulls

Taken from www.cookbooks.com/Recipe-Details.aspx?id=498121 (may not work)