-=> Ben Collver wrote to Dave Drum <=-

 DD> I've been in the body & fender (now rehab) for two weeks. I'm ready
 DD> to go home and back to work.

 BC> Good to hear from you!  Are you already home?  I am planning to make a
 BC> recipe you posted a while back, Sweet Potato Cinnamon Bread from
 BC> Taste of Home.

Got my parole this afternoon. Gonna feel good sleeing in my own bed.
Heck, even going back to work next week is something I look forward to.

IIRC that bread recipe is a multiple loaf dandy that my mental taster
says, "Let's do this, Daddy".

It just ceiwa nout for icing. Here are a couple icing recipes with which
I've had good success. Ignore the "cookies" direcions. The icing doesn't 
care what it's enhancing. Although a batch of the Chile Icing is gouing
to get used on my annual Holiday Season sugar cookies.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Royal Icing
 Categories: Five, Desserts
      Yield: 1 batch
 
  3 1/4 c  (1 lb/454 g) confectioners'
           - sugar
      3 lg Egg whites
    1/2 ts Cream of tartar
        pn Salt
           Food coloring; as needed
 
  In the bowl of an electric mixer, combine the sugar, egg
  whites, cream of tartar and salt. Whisk until stiff and
  glossy.
  
  To tint the frosting, divide into small bowls. Cover the
  ones you aren't using with plastic wrap; the frosting
  dries out very quickly. Use a rubber spatula to stir in
  desired food coloring. Though not necessary, it makes
  life easier if you make two versions of each color - one
  that is thick to pipe the outline on the cookie, and one
  that is thinned out slightly with a little water to
  flood the outline.
  
  Transfer frosting to piping bags fitted with very small
  round tips (sizes 1 to 2 work best). Pipe frosting onto
  cooled cookies and let set, at least 2 hours. Or use a
  pastry of paint brush to decorate cookies with the
  frosting.
  
  By: Melissa Clark
  
  Yield: Enough for about 4 dozen cookies
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chile Icing
 Categories: Five, Cookies, Desserts, Chilies
      Yield: 24 Servings
 
      2 c  Powdered sugar
      4 ts Milk or half & half
      4 ts Light Karo corn syrup
    1/4 ts Almond extract
      1 tb (level) ground chile
           Food colouring (opt)
 
  In a bowl, stir together confectioners' sugar and milk
  until smooth. Beat in corn syrup, almond extract and
  ground chile * until icing is smooth and glossy. If
  icing is too thick, add more corn syrup.
  
  * use ground Anaheim/NuMex chilies for green icing and
  ground cayenne/tabasco/bird chilies for red icing. DO
  NOT overload with chile - you want the icing to be
  noticably "chile" but not light anyone up.
  
  Add food colouring to desired shade if needed. Spread
  over cookies, or paint on with a brush.
  
  As an option make some icing without ground chile or
  food colouring to pipe designs onto the green or red
  icing. Be creative.
  
  Sprinkling red or green sugar crystals on the cookies
  after icing them is also a nice optional touch.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Chilies should be hot-enough-to-notice not hot-enough-to-destroy-you.
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