Type what you have

Ingredients

• ✓ margarine
• carrot
• egg
• brown sugar
• flour
• baking powder
• baking soda

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a stockpot of salted water to a boil. Cook carrots until tender, 10 to 15 minutes. Remove from heat, and drain well.
3. 3 Place carrots in a food processor with the margarine, and pulse to puree. Add the eggs, brown sugar, flour, baking powder, and baking soda, and process until smooth.
4. 4 Pour carrot mixture into a 1quart, round baking dish. Place the dish inside a larger dish with 1 inch of water to prevent burning bottom of casserole.
5. 5 Bake, uncovered, in the preheated oven for 1 hour, or until firm.

By Deanna

Ingredients

• ✓ margarine
• whole kernel corn
• cream-style corn
• corn bread mix
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir whole kernel corn, cream-style corn, and cornbread mix together in a large bowl. Pour melted margarine into the bowl; mix. Fold sour cream into corn mixture until smooth. Pour into an 8-inch square baking dish.
3. 3 Bake in the preheated oven until the edges have browned and a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. Cool in the pans for 5 minutes before serving.

By 4LEENER

Ingredients

• ✓ margarine
• sweet potato
• cornstarch
• maple syrup
• white sugar
• brown sugar
• water

Instructions

1. 1 Toss sweet potatoes with cornstarch in a resealable plastic bag until evenly coated.
2. 2 Place coated sweet potatoes into a multi-functional pressure cooker (such as Instant Pot). Add maple syrup, white sugar, brown sugar, and margarine. Pour in water and stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By Margy

Ingredients

• ✓ margarine
• winter squash
• curry powder
• butter
• maple syrup
• salt
• cayenne pepper
• coconut flakes

Instructions

1. 1 In a medium bowl, combine first six ingredients. Microwave on high until heated through, about 5 minutes. Sprinkle on coconut, if desired. Serve.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ margarine
• egg
• all-purpose flour
• zucchini
• salt
• pepper

Instructions

1. 1 Place beaten eggs in a bowl. Place flour on a dish. Dip zucchini in the eggs, then dredge in the flour to coat.
2. 2 Melt margarine in a large skillet over medium heat. Fry the coated zucchini slices in the margarine until lightly browned. Season with salt and pepper.

By DeAnna L

Ingredients

• ✓ margarine
• cabbage
• onion
• processed cheese food
• cream of mushroom soup
• bread crumb
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place cabbage in a large pot with enough lightly salted water to cover; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, 5 to 7 minutes. Drain; steam-dry 1 to 2 minutes.
3. 3 Melt margarine in a large skillet over medium heat. Add onion; cook until golden. Reduce heat to low. Add cheese; simmer until melted. Stir in cabbage, mushroom soup, bread crumbs, salt, and black pepper. Transfer to a 2-quart casserole dish.
4. 4 Bake in the preheated oven until cheese begins to bubble, 20 to 30 minutes.

By Karen

Ingredients

• ✓ margarine
• brown rice
• cranberry
• orange peel
• chicken stock
• celery
• shallot
• poultry seasoning
• pecan
• parsley
• salt
• black pepper

Instructions

1. 1 Prepare rice according to package directions.
2. 2 In a medium microwave safe bowl, mix cranberries and orange peel with chicken stock and microwave on high for 2 minutes. Set aside. Heat a large sauce pan over high heat and add margarine.
3. 3 Stir in celery, shallot and poultry seasoning and saute 3 minutes. Stir in cranberry mixture, pecans, parsley and rice and cook over medium heat for 3 more minutes or until all liquid is absorbed.

By Minute Rice

Ingredients

• ✓ margarine
• mushroom
• leek
• olive oil
• sherry
• beef broth
• water
• black pepper
• orzo pasta

Instructions

1. 1 In a large pot over medium high heat, saute the mushrooms and leeks in the butter or margarine and olive oil until tender. Add the sherry and reduce liquid by half.
2. 2 Then add the beef broth, water and ground black pepper. Bring to a boil and add the pasta. Boil gently for 10 minutes, or until the pasta is tender. Garnish with sliced mushrooms if desired.

By Ruth

Ingredients

• ✓ margarine
• rotini pasta
• mixed vegetable
• kidney bean
• celery
• cucumber
• green pepper
• onion
• cider vinegar
• sugar
• flour
• salt
• brown mustard

Instructions

1. 1 In a large bowl combine cooked pasta, mixed vegetables, kidney beans, celery, cucumber, green pepper and onion.
2. 2 To make the dressing combine in a saucepan over medium heat: vinegar, margarine, sugar, flour, salt and brown mustard; bring to boil. Continue to cook for 5 minutes stirring frequently. Cool completely.
3. 3 Pour cooled dressing over bowl of vegetables. Toss to distribute dressing evenly. Cover tightly and store in refrigerator.

By Shirley Horton

Ingredients

• ✓ margarine
• ✓ margarine
• butternut squash
• sugar
• milk
• vanilla extract
• salt
• all-purpose flour
• egg
• vanilla wafer
• brown sugar

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube.
3. 3 Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
4. 4 Combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted butter in a 9x13-inch casserole dish.
5. 5 Bake in preheated oven until set, about 45 minutes.
6. 6 Combine crushed vanilla wafers, 1/2 cup melted butter, and brown sugar in a medium bowl.
7. 7 Crumble over top of cooked casserole and return to oven to brown.
8. 8 Serve and enjoy.

By VPMSAVGA

Ingredients

• ✓ margarine
• nonstick spray
• potato
• onion
• parmesan cheese
• mozzarella cheese
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire.
2. 2 Cut 2 lengths of heavy-duty aluminum foil approximately 18 inches square, placing one on top of the other for strength. Spray the top one with nonstick spray.
3. 3 Spread potatoes on the prepared foil leaving plenty of room to fold up later. Scatter onion over potatoes, then slice margarine over potatoes. Layer Parmesan, mozzarella, and Cheddar cheeses over potatoes. Season with salt and pepper. Bring opposite edges of the foil together and seal.
4. 4 Place the packet directly onto the campfire and cook until potatoes are soft, about 35 minutes.

By Michelle Bomgaars

Ingredients

• ✓ margarine
• broccoli
• all-purpose flour
• milk
• mayonnaise
• egg
• onion
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 4 minutes; drain well.
3. 3 Melt butter in a saucepan over medium heat. Stir in flour until combined. Gradually whisk in milk, stirring constantly to prevent lumps. Cook until thickened, about 10 minutes.
4. 4 Combine broccoli, mayonnaise, eggs, and onion in a 2-quart baking dish; stir in sauce to combine. Season with salt and black pepper.
5. 5 Bake in the preheated oven for 30 minutes. Sprinkle Cheddar cheese on top; continue baking until center is set, about 15 minutes more.

By Heather

Ingredients

• ✓ margarine
• vidalia onion
• flour
• salt
• chicken broth
• milk
• heavy cream
• egg yolk
• paprika
• black pepper
• hot pepper sauce
• parsley

Instructions

1. 1 In a saucepan, melt butter or margarine over medium heat. Add onions: saute until golden brown, about 10 minutes.
2. 2 Stir in flour and salt, and mix thoroughly. Gradually add chicken broth, stirring constantly. Cover, and simmer over low heat for about 10 minutes.
3. 3 When onions are very tender, stir in milk and cream. Heat through. Remove 1/2 cup soup, and mix in egg yolks. Slowly stir egg yolk mixture into soup in pan. Heat through, but do not allow soup to boil. Stir in paprika, black pepper, and red hot pepper sauce. Serve hot, and garnish with chopped parsley.

By MARBALET

Ingredients

• ✓ margarine
• active dry yeast
• water
• bread flour
• sugar
• salt
• olive oil
• butter
• garlic powder
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Sprinkle yeast over water in a bowl; let stand until dissolved, 5 to 10 minutes.
2. 2 Stir flour, sugar, and salt together in a large bowl. Add yeast mixture and oil; beat with a sturdy spoon until dough begins to pull away from sides of the bowl. Cover bowl; set aside in a warm place until doubled in volume, about 35 minutes.
3. 3 Turn dough out onto a floured surface; knead briefly. Roll dough to 1/4- to 1/2-inch thickness or to the size of a baking sheet.
4. 4 Grease a baking sheet; place dough on the prepared baking sheet. Spread butter evenly over top; sprinkle with garlic powder, followed by Parmesan cheese, then mozzarella cheese. Rest while oven preheats.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until golden brown and cheese is bubbly, about 20 minutes. Serve warm.

By Gina Izzy Shores

Ingredients

• ✓ margarine
• potato
• carrot
• water
• celery
• onion
• milk
• salt
• pepper
• chicken soup base
• processed cheese food
• cornstarch
• milk

Instructions

1. 1 In a large pot over high heat, combine the potatoes and carrot with water to cover and boil for 10 to 15 minutes, or until tender.
2. 2 In a separate large skillet over medium heat, saute the celery and onion in the margarine for about 10 minutes.
3. 3 Drain all but about 2 cups of the water from the potatoes and carrots; add 4 cups milk. Reduce heat to low and season with salt and pepper to taste.
4. 4 Transfer the onion and celery mixture to the pot and stir in the chicken soup base. Heat slowly, then add the cheese. Allow the cheese to melt, stirring all together well.
5. 5 In a small bowl, dissolve the cornstarch in the 1/2 cup milk and pour into the soup. Mix well until thickened.

By Shauna

Ingredients

• ✓ margarine
• white bread
• butter
• candy sprinkle

Instructions

1. 1 Spread margarine onto slices of bread. Cover with sprinkles. Cut into triangles to serve.

By MERMAIDINOZ

Ingredients

• ✓ margarine
• matzo
• brown sugar
• chocolate chip

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x9-inch baking dish.
2. 2 Cover the bottom of the prepared dish with matzohs, breaking and fitting pieces into spaces as needed.
3. 3 Cook the margarine and brown sugar in a heavy-bottomed saucepan over medium-low heat until the mixture is well combined and bubbling, about 3 minutes; pour over the matzohs in the baking dish.
4. 4 Bake in the preheated oven until the syrup is thickened and bubbling, about 15 minutes. Remove from the oven and sprinkle evenly with chocolate chips. Let the candy stand for 5 minutes to melt the chocolate, then spread the melted chocolate evenly over the candy with a spatula. Cool completely and break into pieces to serve.

By CC Bombet

Ingredients

• ✓ margarine
• egg noodle
• applesauce
• sugar
• egg
• vanilla extract
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until slightly firm to the bite, about 5 minutes. Drain well.
3. 3 Place noodles in a large bowl; stir in margarine until melted. Stir in applesauce, sugar, eggs, and vanilla extract; transfer to a 9x13-inch baking pan. Sprinkle with cinnamon. Cover the pan with aluminum foil.
4. 4 Bake in the preheated oven for 30 minutes. Uncover; continue baking until golden brown, 20 to 30 minutes more.

By Jewish Soul Food

Ingredients

• ✓ margarine
• ✓ margarine
• golden syrup
• water
• baking soda
• rolled oat
• all-purpose flour
• sugar
• coconut
• apricot

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 1 baking sheet.
2. 2 Combine 1/2 cup plus 3 tablespoons margarine and golden syrup in a microwave-safe bowl. Heat in the microwave until margarine is melted, 30 seconds to 1 minute.
3. 3 Mix boiling water and baking soda in a small bowl until baking soda is dissolved. Stir into margarine mixture.
4. 4 Mix oats, all-purpose flour, sugar, coconut, and apricots together in a large bowl. Add water and margarine mixture; mix until dough is combined.
5. 5 Form dough into small balls and place on prepared baking sheet; flatten slightly.
6. 6 Bake in the preheated oven until golden, about 15 minutes.

By theswiftenator

Ingredients

• ✓ margarine
• butternut squash
• all-purpose flour
• egg
• white sugar
• non-dairy creamer
• cinnamon

Instructions

1. 1 Place the butternut squash into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 5 minutes. Drain and allow to steam dry for a minute or two.
2. 2 Preheat an oven to 350 degrees F (175 degrees C).
3. 3 Mash the margarine into the butternut squash in a large bowl. Whisk together the flour, eggs, sugar, and non-dairy creamer in a separate bowl. Stir flour mixture into the butternut squash. Spread mixture into a 9x13 inch baking pan. Sprinkle with cinnamon.
4. 4 Bake in the preheated oven until golden brown, about 1 hour.

By Marrob

Ingredients

• ✓ margarine
• bittersweet chocolate
• sugar
• egg yolk
• concord grape wine
• matzo sheet
• nut

Instructions

1. 1 Place chocolate in a microwave-safe glass or ceramic bowl; microwave in 15-second intervals, stirring after each interval, until chocolate is almost melted. Stir until smooth. Set aside.
2. 2 Beat 1 cup sugar and margarine together in a large bowl until light and fluffy. Beat in egg yolks, one at a time, until well blended; fold in chocolate.
3. 3 Beat egg whites and 1 pinch sugar in a medium bowl until stiff peaks form; fold into chocolate mixture.
4. 4 Pour ¼ bottle wine into an 8x8-inch baking dish. Soak 1 matzo sheet briefly on both sides; transfer to a serving platter (do not oversoak or matzo will fall apart). Add more wine to the baking dish as needed.
5. 5 Spread thin layer chocolate mixture over wine-soaked matzo. Repeat soaking matzo and spreading with chocolate mixture; stack matzo layers on top of each other. Frost sides of matzo cake with remaining chocolate mixture.
6. 6 Press nuts onto cake sides or sprinkle on top. Refrigerate before serving, 8 hours to overnight.

By BSROSS

Ingredients

• ✓ margarine
• date
• brown sugar
• water
• self-rising flour
• baking soda
• vanilla extract

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9x5 inch loaf pan.
2. 2 In a large bowl, combine dates, brown sugar, margarine and boiling water. Let stand 15 minutes. Stir in flour, soda and vanilla. Pour batter into prepared pan.
3. 3 Bake in the preheated oven for 45 minutes. Allow to cool.

By Joan

Ingredients

• ✓ margarine
• rye bread
• caraway seed
• corned beef
• chicken breast
• muenster cheese
• sauerkraut
• salad dressing

Instructions

1. 1 Spread margarine onto one side of each slice of bread. Set a large skillet over low heat, and lay 6 bread slices in it with the butter side down. If you can't fit 6, just fry in batches of 3.
2. 2 Place slices of cheese onto the bread in the skillet and let cook until the cheese starts to melt. Place slices of corned beef and chicken over the cheese, and then sauerkraut. Spread the creamy dressing onto the dry sides of the remaining slices of bread. Place dressing side down onto the sandwiches.
3. 3 Increase the heat to medium, and cook until browned on the bottom. Turn sandwiches over, and cook until golden on the other side.

By Robin Hofstatter Noftz

Ingredients

• ✓ margarine
• cream cheese
• all-purpose flour
• white sugar
• vanilla extract
• cream cheese
• white sugar
• cinnamon
• hot chocolate mix
• semisweet chocolate chip

Instructions

1. 1 Beat the margarine and 1 package of cream cheese with an electric mixer in a large bowl until smooth. Mix in the flour, 1/2 cup of sugar, and vanilla. Cover dough with plastic wrap and refrigerate. Mix 1 package of cream cheese with the remaining 1/2 cup of sugar, cinnamon, hot chocolate mix, and chocolate chips. Set aside.
2. 2 Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
3. 3 Divide dough into four equal portions. Roll each portion of dough into a 10 to 12-inch circle on a lightly floured surface. Spread a thin layer of the chocolate filling on each circle. Cut each circle into 8 wedges. Roll each wedge, starting with the wide end. Place the cookie point-side down on the prepared baking sheet.
4. 4 Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By Kasey

Ingredients

• ✓ margarine
• rotini pasta
• butter
• all-purpose flour
• milk
• cheddar cheese
• green pea
• corn kernel
• tuna
• salt
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Bring a pot of lightly salted water to a boil. Add the pasta and cook until tender, about 8 minutes. Drain.
2. 2 Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour until smooth. Gradually mix in milk so that no lumps form. Stir constantly until the mixture boils, then mix in half of the cheese. Add the peas, corn and macaroni. Drain the tuna, leaving a small amount of liquid to keep it moist. Flake with a fork and stir into the cheese mixture. Transfer to a casserole dish and top with the remaining cheese. Sprinkle breadcrumbs over the cheese.
3. 3 Bake for 20 minutes in the preheated oven, until sauce is bubbly and cheese is browned.

By JODIE6

Ingredients

• ✓ margarine
• egg
• butter
• matzo meal
• water
• flat-leaf parsley
• salt
• white pepper
• chicken broth
• carrot

Instructions

1. 1 Combine eggs and melted butter in a small bowl; stir in matzo meal, water, parsley, salt, and white pepper until a soft dough forms. Cover the bowl; refrigerate at least 30 minutes.
2. 2 Bring chicken broth and carrots to a boil in a large pot; reduce heat to a simmer.
3. 3 Meanwhile, shape matzo dough into 12 balls. (For easier shaping, dip hands in cold water from time to time.) Drop matzo balls into simmering broth; cover the pot and cook 30 to 40 minutes.

By hillrockra

Ingredients

• ✓ margarine
• yeast
• water
• salt
• white sugar
• egg
• bread flour
• egg
• vanilla extract
• sesame seed

Instructions

1. 1 Sprinkle yeast over water in a large bowl and stir gently to moisten yeast. Stir in salt, sugar, margarine, and 4 eggs; beat well. Gradually mix in flour, 1 cup at a time, up to 12 cups, until dough becomes slightly tacky but not wet. Turn dough out onto a floured surface; knead until smooth and elastic, 8 to 10 minutes.
2. 2 Grease baking sheets, or line them with parchment paper and set aside.
3. 3 Cut dough into four equal-sized pieces (or 2 pieces to make 2 large loaves). Cut each piece into thirds for 3-strand braided loaves. Working on a floured surface, roll small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until loaf is braided; pinch ends together and fold them underneath for a neat look. Repeat for remaining loaves.
4. 4 Place loaves onto the prepared baking sheets; let rise until double in size, 1 to 1 1/2 hours.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Whisk 1 egg with vanilla extract in a small bowl; brush loaves with egg wash. Sprinkle each loaf with about 1 tablespoon of sesame seeds.
6. 6 Bake in the preheated oven until tops are shiny and golden brown, about 30 minutes. Let cool before slicing.

By Palsar7

Ingredients

• ✓ margarine
• water
• salt
• white sugar
• egg
• bread flour
• yeast
• egg
• water
• vanilla extract

Instructions

1. 1 Place the warm water, salt, sugar, margarine, egg, bread flour, and yeast in the pan of a bread machine in that order, set the machine to the dough setting, and start the machine.
2. 2 When the dough cycle of the machine is finished, place the dough on a floured surface. Divide the dough into 3 pieces, and roll them into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look.
3. 3 Grease a baking sheet, or line with parchment paper, and place the braided challah on the prepared sheet. Cover the loaf with a plastic bag to prevent drying out, and let rise in a warm place until doubled in bulk, about 1 hour.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Whisk together 1 egg, 1 tablespoon of water, and vanilla in a small bowl, and brush the glaze on the challah. Sprinkle with optional toppings (see footnote).
5. 5 Bake in the preheated oven until golden brown and the loaf sounds hollow when tapped, 35 to 40 minutes.

By Tzipporah Hoffmitz

Ingredients

• ✓ margarine
• matzo meal
• sugar
• salt
• black pepper
• poultry seasoning
• chicken broth
• canola oil
• canola oil
• butter
• onion
• green onion
• mushroom
• celery
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine matzo meal, sugar, salt, black pepper, and poultry seasoning in a large bowl; set aside.
3. 3 Boil 2 cups broth and 1/2 cup canola oil in a large saucepan; stir in matzo meal mixture. Set aside to cool.
4. 4 Meanwhile, heat 2 tablespoons canola oil and butter in a large cast-iron skillet over medium heat. Add onions and green onions; cook until onions soften and become translucent, about 7 minutes. Stir in mushrooms and celery; cook until celery begins to soften, about 10 minutes.
5. 5 Whisk remaining 1 1/2 cups chicken broth and eggs together in a bowl; stir into matzo meal mixture. Fold in cooked vegetables; return mixture to the cast-iron skillet.
6. 6 Bake in the preheated oven until brown, about 50 minutes, stirring once to ensure even cooking.

By JBLEVY

Ingredients

• ✓ margarine
• brandy
• flour
• water
• cocoa powder
• white sugar
• baking soda
• clove
• cinnamon
• baking powder
• jam
• coffee
• vegetable oil
• egg
• honey
• white sugar
• all-purpose flour

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x3-inch loaf pans.
2. 2 Mix 4 cups flour, 1 1/2 cups sugar, honey, eggs, oil, coffee, jam, baking powder, cinnamon, cloves, and baking soda together in a bowl until smooth; spread evenly into the prepared loaf pans.
3. 3 Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Remove cake from pans and cool on a wire rack.
4. 4 Mix 1/2 cup sugar, cocoa powder, water, and 1 teaspoon flour together, stirring constantly, in a saucepan over low heat until mixture is smooth and thick, about 8 minutes. Remove saucepan from heat and add margarine and brandy; whisk until glaze is thickened. Refrigerate glaze until cooled, at least 15 minutes.
5. 5 Spread glaze over cooled cakes.

By Dinah Berch