3 bags Microwave butter popcorn
1 lb. melted white chocolate
Candy corn &/or M&M’s
Sugar sprinkles
Pop the popcorn in microwave, 1 bag at a time. Melt chocolate. Pour melted chocolate over popcorn and mix well. Add candies and sprinkles while chocolate is still wet. May use different seasonal candies: crushed candy canes, candy hearts, etc.
Tuesday, April 15, 2008
Cinnamon Sauce
1 cup sugar
½ cup light corn syrup
¼ cup water
½ tsp. cinnamon
2/3 cup evaporated milk
In a 1-quart saucepan, stir together sugar, corn syrup, water, and cinnamon. Stirring constantly, bring to a boil over medium heat and boil 2 minutes. Remove from heat. Stir in evaporated milk. Cool to room temp. Serve over pancakes or ice cream. Store in a tightly covered container in refrigerator. Makes about 1 2/3 cups.
½ cup light corn syrup
¼ cup water
½ tsp. cinnamon
2/3 cup evaporated milk
In a 1-quart saucepan, stir together sugar, corn syrup, water, and cinnamon. Stirring constantly, bring to a boil over medium heat and boil 2 minutes. Remove from heat. Stir in evaporated milk. Cool to room temp. Serve over pancakes or ice cream. Store in a tightly covered container in refrigerator. Makes about 1 2/3 cups.
Grandma Larson's Chex Mix
1 box Cheerios (plain)
1 box Rice Chex
1 bag stick pretzels
Spanish nuts
Regular peanuts
Sauce:
2 cubes butter, melted
1 cup oil
1 Tbs. Worchester
Dash garlic salt
Dash onion salt
Few drops Tabasco
Pour cereals, pretzels and nuts onto 2 cookie sheets. Mix sauce ingredients and pour evenly over the cereal mixtures. Bake at 225° for 1 hour, stirring every 15 minutes. If placing 2 cookie sheets in the oven at once, make sure to switch them each time you stir.
1 box Rice Chex
1 bag stick pretzels
Spanish nuts
Regular peanuts
Sauce:
2 cubes butter, melted
1 cup oil
1 Tbs. Worchester
Dash garlic salt
Dash onion salt
Few drops Tabasco
Pour cereals, pretzels and nuts onto 2 cookie sheets. Mix sauce ingredients and pour evenly over the cereal mixtures. Bake at 225° for 1 hour, stirring every 15 minutes. If placing 2 cookie sheets in the oven at once, make sure to switch them each time you stir.
Italian Fudge - Janis
3 cups sugar
½ cup butter
1 1/3 cup evaporated milk
1 ½ tsp. vanilla
1 cup light corn syrup
1 ½ cup brazil nuts
Dash salt
Mix sugar, evap. Milk, corn syrup & salt in a heavy sauce pan. Stir constantly to a soft ball 238°. Add butter and let cool until luke warm. Add vanilla and heat at a low speed until creamy. Stir in nuts quickly and pour into buttered loaf pans.
½ cup butter
1 1/3 cup evaporated milk
1 ½ tsp. vanilla
1 cup light corn syrup
1 ½ cup brazil nuts
Dash salt
Mix sugar, evap. Milk, corn syrup & salt in a heavy sauce pan. Stir constantly to a soft ball 238°. Add butter and let cool until luke warm. Add vanilla and heat at a low speed until creamy. Stir in nuts quickly and pour into buttered loaf pans.
See's Fudge
Put in large bowl:
2 cubes butter
1 large milk chocolate bar
12 oz. semi sweet chocolate chips
Put in large Pan:
Boil 4 ½ cups sugar and one can evaporated milk – boil for 8 minutes. Add ¾ bag of marshmallows and 1 Tbs. vanilla. Stir until marshmallows are completely melted. Pour over butter and chocolates, stir until smooth. Pour into 9x13 pan lined with aluminum foil. Cut into square when set.
2 cubes butter
1 large milk chocolate bar
12 oz. semi sweet chocolate chips
Put in large Pan:
Boil 4 ½ cups sugar and one can evaporated milk – boil for 8 minutes. Add ¾ bag of marshmallows and 1 Tbs. vanilla. Stir until marshmallows are completely melted. Pour over butter and chocolates, stir until smooth. Pour into 9x13 pan lined with aluminum foil. Cut into square when set.
Pralines
1 cup sugar
2 cups dark brown sugar
1 cup whipping cream
2 cups pecan pieces
¼ cup butter
1 Tbs. vanilla
Pinch salt
Combine sugars and cream. Cook slowly until 234°. Add nuts and cook a little longer. Remove from heat, add butter, vanilla & salt. Beat until sugary on the sides of pan. Put pan in cold water.
2 cups dark brown sugar
1 cup whipping cream
2 cups pecan pieces
¼ cup butter
1 Tbs. vanilla
Pinch salt
Combine sugars and cream. Cook slowly until 234°. Add nuts and cook a little longer. Remove from heat, add butter, vanilla & salt. Beat until sugary on the sides of pan. Put pan in cold water.
Almond Crunch
2 cups sugar
1 lb. butter
½ cup water
½ cup almonds
Mix sugar, butter and water. Add almonds after it boils. Stir constantly until 290°. Pour into cookie sheet. Cut when it starts to cool.
1 lb. butter
½ cup water
½ cup almonds
Mix sugar, butter and water. Add almonds after it boils. Stir constantly until 290°. Pour into cookie sheet. Cut when it starts to cool.
Caramel Popcorn
1 cube butter
1 lb. brown sugar
1 can eagle brand milk
1 tsp. vanilla
Melt butter, then add sugar, milk and vanilla. Stir over low heat to a soft ball stage. Pour over popcorn
1 lb. brown sugar
1 can eagle brand milk
1 tsp. vanilla
Melt butter, then add sugar, milk and vanilla. Stir over low heat to a soft ball stage. Pour over popcorn
Cornflake Kisses
1 egg white, beaten stiff
½ cup sugar
1 cup cornflakes
¼ tsp. vanilla
½ cup dry coconut
Drop by teaspoonfuls onto cookie sheet. Bake at 350° for short time.
½ cup sugar
1 cup cornflakes
¼ tsp. vanilla
½ cup dry coconut
Drop by teaspoonfuls onto cookie sheet. Bake at 350° for short time.
Good Stuff
1 cup butter
1/4 cup brown sugar
¾ cup sugar
2 ½ cup mini marshmallows
1 tsp. vanilla
5 cups Special K cereal
Chopped Pecans
Boil butter, sugars and marshmallows for 5 minutes without stirring. Add vanilla, pour over cereal and pecans.
1/4 cup brown sugar
¾ cup sugar
2 ½ cup mini marshmallows
1 tsp. vanilla
5 cups Special K cereal
Chopped Pecans
Boil butter, sugars and marshmallows for 5 minutes without stirring. Add vanilla, pour over cereal and pecans.
Sweet Chex Mix
1 lg. box corn or rice Chex
1 lg. box Golden Grahams
2 cups wide coconut
3 cubes butter
2 cups sliced almonds
2 cups sugar
2 cups wide coconut
2 cups karo syrup
Boil butter, sugar and karo syrup for 3 minutes. Pour over cereal mix and stir. Spread onto cookie sheets and let cool.
1 lg. box Golden Grahams
2 cups wide coconut
3 cubes butter
2 cups sliced almonds
2 cups sugar
2 cups wide coconut
2 cups karo syrup
Boil butter, sugar and karo syrup for 3 minutes. Pour over cereal mix and stir. Spread onto cookie sheets and let cool.
Caramel Sauce for Ice Cream
¾ cup white Karo syrup
1 ½ cup brown sugar
¾ can milk
¼ cube butter
Cook in double broiler until thick.
1 ½ cup brown sugar
¾ can milk
¼ cube butter
Cook in double broiler until thick.
Hot Fudge Topping
1 cube butter
1 can evaporated milk
3 cups sugar
4 squares chocolate
Dash of salt
Melt butter and sugar together, add milk, chocolate and salt. Melt all together. Pour into blender and blend on high speed in blender for 5 minutes. The longer you blend, the better it is.
1 can evaporated milk
3 cups sugar
4 squares chocolate
Dash of salt
Melt butter and sugar together, add milk, chocolate and salt. Melt all together. Pour into blender and blend on high speed in blender for 5 minutes. The longer you blend, the better it is.
Corn Pops
2 lg. pkgs. Corn Pops - (these are in the chips Section, they look like Cheetos without cheese)
3 cups sugar
½ cup water
1 lb. butter (4 cubes)
1 Tbs. Karo Syrup
Melt butter and stir in remaining ingredients. Once it is stirred together do not stir again. Cook on medium heat until candy thermometer reads 250°.
3 cups sugar
½ cup water
1 lb. butter (4 cubes)
1 Tbs. Karo Syrup
Melt butter and stir in remaining ingredients. Once it is stirred together do not stir again. Cook on medium heat until candy thermometer reads 250°.
Crunchy Carmel Corn
1 cup butter
2 cups brown sugar
½ cup Karo syrup
1 tsp. salt
1 tsp. vanilla
1/2 tsp. baking soda
Melt butter and stir in brown sugar, karo and salt. Stir until mixed only. Boil all ingredients for 5 minutes without stirring. Remove from heat and slowly stir in vanilla and soda. Stir until foamy. Pour over 6 qts. of popped popcorn. Bake at 250° for 1 hour. Stir once or twice while baking. May use popcorn that comes already popped in the big bags.
2 cups brown sugar
½ cup Karo syrup
1 tsp. salt
1 tsp. vanilla
1/2 tsp. baking soda
Melt butter and stir in brown sugar, karo and salt. Stir until mixed only. Boil all ingredients for 5 minutes without stirring. Remove from heat and slowly stir in vanilla and soda. Stir until foamy. Pour over 6 qts. of popped popcorn. Bake at 250° for 1 hour. Stir once or twice while baking. May use popcorn that comes already popped in the big bags.
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