Just like a bakery frosting light and fluffy!  make certain to sift the confectioners sugar before starting and beat for the time stated

Notes from our test kitchen; 1/4 teaspoon almond extract may also be added in

Servings 12

Ingredients:

1/2 cup block margarine, room temperature
1/2 cup Crisco shortening, room temperature (can use butter-flavor shortening)
1/8 teaspoon salt
2 teaspoons vanilla
5 cups confectioners sugar, sifted after measuring
4-6 tablespoons half and half cream or milk
food coloring of choice (optional)

Instructions:

In a large bowl using an electric mixer at medium speed cream the margarine with shortening, salt and vanilla until fluffy.

Add in sifted confectioners sugar and 4 tablespoons cream or milk; beat until combined and smooth making certain to beat for at least 3-5 minutes on medium speed, adding in more cream or milk to create desired consistancy.

Beat in desired amount of food coloring.

You will also find this recipe on www.recipezazz.com

A simple sauce but big on flavor, the longer this sauce is cooked the more flavorful it will be so I recommend to let it simmer for a few hours or even longer, this may also be simmered in a slow cooker on low heat for about 6 hours, using  good-quality canned Italian tomatoes will only add to the flavor of the sauce,  adjust the chili flakes to suit your heat level

If the sauce is too thick you may thin out with water about halfway through cooking time,  for more sauce use 2 cans of tomatoes,  this sauce will freeze well I recommend to make a double recipe keeping the garlic at the same amount then freeze for another meal

I strongly suggest to make this sauce a day or up to 5 days ahead and refrigerate it will develop more in flavor, the longer left in the fridge the better the sauce will be

INGREDIENTS:

olive oil, as needed

1 medium onion, chopped (or use 2 small onions)

1 tablespoon dried basil

2 teaspoons dried oregano

1/2 to 1 teaspoon crushed red chili flakes (or adjust to taste)

6 garlic cloves, finely chopped or minced

1 (6-ounce) can tomato paste

1 (28-ounce) can whole Italian Roma tomatoes, undrained (can use two cans for more sauce, break the tomatoes up with a fork or hands before using)

1/3 to 1/2 cup dry red wine

2 teaspoons salt (or as needed)

fresh ground black pepper, to taste

2-3 teaspoons sugar (optional)

INSTRUCTIONS:————————————————-

In a Dutch oven or heavy pot heat olive oil over medium-high heat (use a generous amount of oil to coat the bottom of your saucepan).

Add in onions, basil, oregano and chili flakes; cook stirring until the onions are softened (about 3-4 minutes).

Add in garlic; cook stirring 2 minutes.

Add in tomato paste and stir for 2-3 minutes.

Add in the tomatoes with the juice , red wine and 2 teaspoons salt; simmer uncovered for about 2 hours stirring frequently.

Season with black pepper and more salt if needed about halfway through cooking.

Add in sugar if needed towards the end of cooking.

You will also find this recipe on Recipezazz.com