A couple of quick questions (needed for Father's Day lol)

[skyastara]

Firstly, for the icing that was posted recently (wonderful, thank you)- I am out of cocoa and all other forms of chocolate now. What will happen if I make this icing with no cocoa? Will it still be the same but um, well, vanilla-flavored? Will the consistency work? (I even remembered a link this time!)

Secondly, can I make a crust from cracker crumbs (specifically English cream crackers) in the manner of a graham cracker crust? This would be for quiche.

Thank you!

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=53987

 

[sandi-in-hawaii]

Dunno about omitting the cocoa, but try MarilynFL's Torte Icing...

This one's a good, vanilla icing, and you probably have all the ingredients!

I made this with butter instead of Crisco, and used it on a red velvet cake that I didn't want to refrigerate. It's kinda soft, but really creamy.

I cut and pasted Marilyn's post here:


MarilynFL You might like this torte icing: It stand up well in summer heat
Posted to Thread #6028 at 2:12 am on Mar 12, 2007

The recipe will sound a little weird, but I've eaten it since I was a child. It's a stable of Serbian desserts.

Sandi in Hawaii adapted it with butter and enjoyed it too.

Torte Icing (Vanilla)

5 T flour
1 C cold water
1 C Crisco
1 C sugar
3 tsp vanilla
pinch salt

Cook flour and water in double boiler until very thick, then let cool.

Mix the remaining ingredients.

Drop flour mixture by spoonfuls into Crisco mixture.

Mix with electric mixer until smooth and creamy.