POPCORN AND MISC.SWEETS (20)
Source of Recipe
Roz,www,???
List of Ingredients
SWEETENED POPCORN
1/3 cup popcorn
4 Tablespoon granulated sugar
3 Tablespoon vegetable oil
Pop in Micro Dish or popcorn Popper
Baked Carmel corn
4 qt Popped corn
1/2 C Butter
1 C Brown sugar
1/4 C Corn syrup
1/2 tsp Salt
1/4 tsp Baking soda
1/2 tsp Vanilla
2/3 C Nuts (almonds, pecans, peanuts, etc.)
· Pop corn and remove old maids, put in large bowl. preheat 250° oven
· In a saucepan, melt butter, and stir in brown sugar, corn syrup and salt.
Stir constantly until mixture comes to a boil. Continue to boil without
stirring for about 5 minutes (240°). Remove from heat, and add baking soda and
vanilla, stirring until foamy.
· Pour syrup mixture over popcorn, and stir to coat. spread out in sprayed
Cookie sheets. Bake for about 30 minutes, stirring 2 or 3 times to evenly distribute the coating. Bake longer, about 60 minutes, for a more Cracker Jack taste. Cook, break up
and store airtight.
Frozen Graham Cracker Goodies
1 1/2 cup milk
1/2 cup peanut butter
1 small instant chocolate pudding
Mix all the ingredients together. Spread between crackers and freeze. Enjoy
Pink Popcorn
6 cups popped popcorn
2 1/2 Tbls. butter
1 tsp. sugar free strawberry Jello
In small saucepan over low heat, melt butter, cool slightly. Quick stir in
Jello and immediately pour over popcorn, tossing to coat all pieces.
Chocolate Popcorn
6 cups popped popcorn
1 Tbs. butter
2 Tbs. corn syrup
1 Tbs. cocoa powder
1 1/2 Tbls. skim milk
1/8 tsp. salt
In small saucepan, melt butter over low heat. Add corn syrup, cocoa, milk and
salt. Stir over low heat until well blended and mixture is hot. Pour over
popcorn. Quickly stir to coat all pieces.
CROCKPOT PARTY MIX
3 C. thin pretzel sticks
2 C. Wheat Chex
2 C. Rice Chex
4 C. Cheerios
1 (13 oz.) can salted peanuts
1 tsp. garlic salt
1 tsp. celery salt
2 T. grated Parmesan cheese
1/4 C. melted margarine
Mix ingredients in bowl. Sprinkle salt and cheese over ingredients. Then pour
butter over all. Cook in crockpot on LOW for 3 to 4 hours. Uncover crockpot
for last 30 minutes of cooking.
Try adding sugar or honey instead of cheese, garlic and celery????
Best Ever Popcorn Balls
5 quarts popped popcorn
3/4 cup light corn syrup
1/4 cup margarine
2 teaspoons cold water
2 5/8 cups confectioners' sugar
1 cup marshmallows
Directions
1 In a saucepan over medium heat, combine the corn syrup, margarine, cold
water, confectioners' sugar and marshmallows. Heat and stir until the mixture
comes to a boil. Carefully combine the hot mixture with the popcorn, coating each
kernel.
2 Grease hands with vegetable shortening and quickly shape the coated popcorn
into balls
Microwave Nutty-Caramel Corn
Recipe courtesy Emeril Lagasse, 2001
1 cup packed golden brown sugar
1/4 cup light corn syrup
1/2 teaspoon salt
4 tablespoons unsalted butter
1 teaspoon vanilla extract
1/2 teaspoon baking soda
8 cups popped unflavored popcorn
2 cups roasted unsalted peanuts, or almonds
In a large, glass, measuring cup, combine the sugar, syrup, salt, butter, and
vanilla. Microwave on high for 1 minute. Stir and cook for 2 minutes. Add the
baking soda and stir well (mixture will foam).
Combine the popcorn and peanuts in a large brown paper bag. Pour the syrup
into the bag and stir to coat. Turn the bag under to close and microwave on high
for 1 minute.
Transfer the caramel corn mixture to a baking sheet lined with waxed paper to
cool. Store in an airtight container until ready to serve.
Yield: 8 servings
Prep Time: 10 minutes
CRACKERJACK POPCORN
1/3 cup molasses
1 cup sugar
1` / 4 cup margarine
1 tsp vinegar
1 / 3 cup hot water
micro and let boil for about 3 minutes
remove and add 1 tsp baking soda, mix well, then pour over about
2-3 bags of popcorn with old maids removed. Bake at 250 for 20 min. on
sprayed cookie sheets.
Chocolate Bowls
Ingredients:
confectioner's chocolate coating in any color or colors
inflated balloon
Preparation:
Melt coating in microwave for 45 seconds, remove and stir. Repeat this
process until the coating can be used. Drizzle the coating over the balloon, using a
mixture of colors .To make bowls, apply many layers of coating, placing them
in the refrigerator for 10 minutes between each.
When finished with the bowl's shape, cut the top from the balloon and slowly
let the air out of it. (Don't pop the balloon because it may damage the bowl.)
Can also dip the baloon in chocolate to make bowl
PUMPKIN DIP
Serve with sliced apples, pears and graham crackers
1 can 15 oz pumpkin
1 8 oz cream cheese
2 cups powdered sugar
1 tsp each cinnamon and ginger
1. In a large bowl, with an electric beater, beat the pumpkin and cream
cheese until smooth. Add the remaining ingredients, beating until well combined.
2. Chill for at least 2 hours before serving.
GORP
1 c. quick-cooking rolled oats
1 c. shelled peanuts
1/4 c. wheat germ
1/2 c. honey
1/2 c. pecans or walnuts
1 / 2 Cup sunflower seeds
2 Tbsp. vegetable oil
1 c. M&M's candies
1/2 c. chopped, mixed dried fruit
1/2 c. raisins
In a bowl, combine oats, peanuts, nuts and wheat germ. Combine honey and oil
and stir into oat mixture. Spread out in a 9-inch square baking pan. Bake at
300 degrees for 30 to 40 minutes or until light brown, stirring every 15
minutes. Remove from oven and transfer to another lightly greased pan to cool.
Break up large pieces. Stir in candy, dried fruit and raisins.Store in a
tightly covered container or plastic bag.
SWEETENED CONDENSED MILK
Micro for 5 min in VERY LARGE BOWL:
1 can evap. milk
2 cups sugar
will thicken upon cooling
Here is one that is not cooked..
2 c. powdered milk
1 c. granulated sugar
1/2 c. water
2 Tbsp. melted margarine
Blend in blender until smooth. Use in any recipe
calling for sweetened condensed milk.
ICE CREAM TOPPING
1 Pkg Inst butterscotch pudding (regular size) (or any flavor)
3 / 4 cup Karo syrup
Combine these two well then add:
3 / 4 cup evap milk.
Let set for 10 min, and ready to serve.
COOL WHIP
1 teaspoon gelatin
2 teaspoons cold water
3 tablespoons boiling water
1/2 cup ice water
1/2 cup nonfat dry milk
3 tablespoons sugar
3 tablespoons oil
Chill a small mixing bowl.
Soften gelatin with 2 teaspoons cold water, then add boiling water, stirring until gelatin is completely dissolved. Cool until tepid.
Place ice water and nonfat dry milk in the chilled bowl.
Beat at high speed until mixture forms stiff peaks.
Add sugar, still beating, then oil and gelatin.
Place in freezer about 15 minutes then transfer to refrigerator until ready for use.
Stir before using to retain creamy texture.
Makes 2 cups.
Recipe
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