Swirlfrosting Recipes

Steps:

• Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In large microwavable bowl, microwave white chips uncovered on High 1 minute. Spoon frosting over chips. Microwave on High 30 seconds; stir. If necessary, continue to microwave in 15-second increments until mixture can be stirred smooth.
• Place 3/4 cup fudge mixture into each of 2 small bowls, leaving remaining untinted fudge mixture in bowl. Tint 1 bowl green and 1 bowl red by stirring in each food color to desired color.
• Drop heaping tablespoons of green, red and white fudge mixture in bottom of pan to create random pattern. Pull table knife through layers for marbled design. Refrigerate uncovered until set, about 1 hour.
• Remove from pan by lifting foil; peel foil away. Cut into 8 rows by 8 rows. Store covered in refrigerator.

Steps:

• In a mixing bowl, dissolve yeast in water.
• Add milk, eggs, 1/2 cup sugar, butter, salt and 2 1/2 cups flour; beat until smooth.
• Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
• Place in a greaed bowl, turning once tow grease top.
• Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down; divide in half.
• Roll each half into an 18-by-8-inch rectangle.
• Combine cinnamon and remaining sugar; sprinkle over the dough.
• Roll up each rectangle from a short side; pinch seam to seal.
• Place seam side down in two greased 9-by-5-by-3-inch loaf pans.
• Cover and let rise until doubled, about 1 1/2 hours.
• Bake at 350 degrees F for 30-35 minutes or until golden brown and a toothpick inserted very deep into the center of the dough comes out clean (BE SURE OF THIS!).
• Remove from pans and cool on wire racks.
• Once COMPLETELY COOLED, combine icing ingredients and drizzle over the breads.

Steps:

• With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.
• Reduce speed to medium. Add the confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy.
• Add vanilla, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.