1 : lb Box confectioner's sugar
6 : tb Butter or margarine
1/4 : c Milk
1/2 : ts Salt
1 : ts Vanilla
1/4 : To 1/2 cup cocoa, depending
-on : -on how rich you want it
1/2 : c Butter /margerine
2 : c Sugar
1/2 : c Milk
5 : 6 Tbls. Cocoa powder
2 : ts Vanilla
2 : 3 cups oats
1 : c Shreaded coconut.
1 : /2 c Granulated sugar
6 : tb Milk
6 : tb Oleo
1 : ts Vanilla
6 : oz Semisweet chocolate chips
1 : tb Dry yeast
1 : ts Salt
3/4 : c Warm water
4 : lg Garlic cloves, pressed
2 : 1/ c White flour
0: In a large bowl mix the yeast with the water and allow to proof for about 10 minutes
1: If the yeast doesn't start to puff up and bubble, discarded and start over with fresh yeast
2: Sprinkle the flour into the yeast mixture and beat into a thick batter
3: The batter doesn't have to be too smooth as the action of the yeast will break down any lumps
4: Cover the bowl with plastic wrap and let stand in a warm (80-85 F or 25-30 C) place for about 24 hours, or until it is nice and frothy
5: You can use the starter right away or let it age for up to 3 days longer to develope a richer flavor
6: Store starter in fridge between uses and use or replenish every two weeks
7: You can use any flour or combination of flours to make the starter; some rye and buckwheat added to all-purpose makes a nice blend
8: To replenish the starter: mix equal parts of water and flour (about a cup of each is good) and add to the starter at least every two weeks
9: Let the starter age in a warm place for 6 to 24 hours, then use or return to the fridge
10: From Gemini's MASSIVE MealMaster collection at www
11: synapse
12: com/~gemini