Gingerbread Popcorn
15 cups popped popcorn
1 cup butter
2 cups packed brown sugar
1/4 cup molasses
1/4 cup corn syrup
1 tablespoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
Preheat oven to 250
Line 2 large baking dishes (I used 9 X 13 pans) with foil and coat with cooking spray. Fill each with 7 1/2 cups popcorn.
Combine butter, brown sugar, molasses, corn syrup, ginger, cinnamon, and salt in a large, heavy bottom saucepan. Heat over medium heat until mixture boils. Boil for 5 minutes; stirring frequently. Remove from heat and add baking soda. Pour over popcorn; toss to coat.
Bake at 250 for one hour, carefully stirring the warm mixture about every 15 minutes. Cool completely.
Showing posts with label Snacks. Show all posts
Showing posts with label Snacks. Show all posts
Friday, November 18, 2011
Monday, October 31, 2011
Cinnamon-Sugar Roasted Pumpkin Seeds
I remember when my mom made pumpkin seeds for the first time; we thought she had gone mad.
Cinnamon-Sugar Roasted Pumpkin Seeds
1 1/2 cups pumpkin seeds
2 tablespoons melted butter (or olive oil)
2 tablespoon granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
Procedures- Preheat oven to 350F.
Scoop out the inside of your pumpkin, and separate seeds from pulp. Don't worry if there's a little pulp left on the seeds when you roast themâ€"it only adds flavor. Just remove the biggest pieces so that the seeds are easy to toss.
In a bowl, toss the seeds with the melted butter, coating thoroughly. Add salt and seasonings.
Spread seeds in one even layer across a greased baking sheet (or you can use a cookie sheet covered in aluminum foil).
Bake for 30 minutes, or until the seeds are golden brown. Stir the seeds every so often while they're baking, so that they toast evenly.
Cinnamon-Sugar Roasted Pumpkin Seeds
1 1/2 cups pumpkin seeds
2 tablespoons melted butter (or olive oil)
2 tablespoon granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
Procedures- Preheat oven to 350F.
Scoop out the inside of your pumpkin, and separate seeds from pulp. Don't worry if there's a little pulp left on the seeds when you roast themâ€"it only adds flavor. Just remove the biggest pieces so that the seeds are easy to toss.
In a bowl, toss the seeds with the melted butter, coating thoroughly. Add salt and seasonings.
Spread seeds in one even layer across a greased baking sheet (or you can use a cookie sheet covered in aluminum foil).
Bake for 30 minutes, or until the seeds are golden brown. Stir the seeds every so often while they're baking, so that they toast evenly.
Sunday, October 30, 2011
Salty Roasted Pumpkin Seeds
Roasted pumpkin seeds are a try them you will like them kind of thing.
Salty Roasted Pumpkin Seeds
Ingredients
1 1/2 cups pumpkin seeds
2 tablespoons melted butter (or olive oil)
2 teaspoon kosher salt
Procedures- Preheat oven to 350F.
Scoop out the inside of your pumpkin, and separate seeds from pulp. Don't worry if there's a little pulp left on the seeds when you roast themâ€"it only adds flavor. Just remove the biggest pieces so that the seeds are easy to toss.
In a bowl, toss the seeds with the melted butter, coating thoroughly. Add salt and seasonings.
Spread seeds in one even layer across a greased baking sheet (or you can use a cookie sheet covered in aluminum foil).
Bake for 30 minutes, or until the seeds are golden brown. Stir the seeds every so often while they're baking, so that they toast evenly.
Salty Roasted Pumpkin Seeds
Ingredients
1 1/2 cups pumpkin seeds
2 tablespoons melted butter (or olive oil)
2 teaspoon kosher salt
Procedures- Preheat oven to 350F.
Scoop out the inside of your pumpkin, and separate seeds from pulp. Don't worry if there's a little pulp left on the seeds when you roast themâ€"it only adds flavor. Just remove the biggest pieces so that the seeds are easy to toss.
In a bowl, toss the seeds with the melted butter, coating thoroughly. Add salt and seasonings.
Spread seeds in one even layer across a greased baking sheet (or you can use a cookie sheet covered in aluminum foil).
Bake for 30 minutes, or until the seeds are golden brown. Stir the seeds every so often while they're baking, so that they toast evenly.
Friday, October 28, 2011
Halloween Pumpkin Bars
Halloween Pumpkin Bars
“My family loves the warm pumpkin fragrance that wafts through our kitchen on cool, fall afternoons when I make these bars,” writes Karla Johnson from E. Helena, Montana. Jack-o-lantern faces only add to the festive, fall flavor!
35 Servings
1-1/2 cups pumpkin pie filling
2 cups sugar
1 cup canola oil
4 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
1 can (16 ounces) cream cheese frosting
Yellow and red food coloring
70 pieces candy corn
1/2 cup milk chocolate chips
Directions
In a large bowl, beat the pumpkin, sugar, oil, eggs and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Stir in pecans.
Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Tint frosting orange with yellow and red food coloring. Frost bars; cut into 35 squares. For eyes, place two pieces of candy corn on each bar.
In a microwave, melt chocolate chips; stir until smooth. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag. Pipe dots on candy corn for pupils; decorate faces as desired. Yield: 35 bars.
Halloween Pumpkin Bars published in Simple & Delicious September/October 2007, p14
Beth Layman :)
“My family loves the warm pumpkin fragrance that wafts through our kitchen on cool, fall afternoons when I make these bars,” writes Karla Johnson from E. Helena, Montana. Jack-o-lantern faces only add to the festive, fall flavor!
35 Servings
1-1/2 cups pumpkin pie filling
2 cups sugar
1 cup canola oil
4 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
1 can (16 ounces) cream cheese frosting
Yellow and red food coloring
70 pieces candy corn
1/2 cup milk chocolate chips
Directions
In a large bowl, beat the pumpkin, sugar, oil, eggs and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Stir in pecans.
Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Tint frosting orange with yellow and red food coloring. Frost bars; cut into 35 squares. For eyes, place two pieces of candy corn on each bar.
In a microwave, melt chocolate chips; stir until smooth. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag. Pipe dots on candy corn for pupils; decorate faces as desired. Yield: 35 bars.
Halloween Pumpkin Bars published in Simple & Delicious September/October 2007, p14
Beth Layman :)
Monday, October 24, 2011
Soft Pumpkin Pretzels
Soft Pumpkin Pretzels
1 1/4 cup warm water plus up to 1/4 more as needed
1 teaspoon unbleached granulated sugar
1 package active dry yeast
1 cup pumpkin puree
1 teaspoon salt
2 cups unbleached white flour
1 cup whole wheat pastry flour
1 cup atta flour (whole wheat chapati flour)
1 teaspoon olive oil
kosher salt, sesame seeds and pumpkin seeds for garnish
For Boiling:
8 cups water
2 tablespoons baking soda
1. In a big bowl dissolve the sugar in 1 1/4 cups warm-to-the- touch water.
2. Add the yeast and let sit a few minutes until the yeast "blooms."
3. Stir in the canned pumpkin.
4. Stir in the flours and salt and mix to form a dough. If the dough seems too dry, add 1 tablespoon of water at a time until it comes together--you should be OK without it.
5. Hand knead for ten minutes, or five minutes in a mixer with a dough hook.
6. Put the olive oil in a big bowl and turn the dough around in the oil until the sides of the bowl are oiled and the dough is covered in a light film.
7. Cover with a towel and let rise in a warm place until doubled about 50 minutes.
8. Preheat oven to 475F.
9. In a pot with high sides (the water will foam up once the pretzels are added), bring 8 cups of water to a boil with the baking soda.
10. Divide the dough into six even pieces. One by one, carefully roll them into a coil that is 19" long and about 3/4-1" thick. Carefully twist each rope into a pretzel shape and pinch the ends of the rope to the body of the pretzel so they stay in place.
11. Boil three pretzels at a time for one minute, flip over with tongs and boil the second side for another minute.
12. Place on a Silpat or greased cookie sheet and lightly blot off any foam with a towel.
13. Quickly sprinkle with seeds and salt so they stick to the moist dough.
14. Bake for 15-25 minutes, until deeply browned on top.
1 1/4 cup warm water plus up to 1/4 more as needed
1 teaspoon unbleached granulated sugar
1 package active dry yeast
1 cup pumpkin puree
1 teaspoon salt
2 cups unbleached white flour
1 cup whole wheat pastry flour
1 cup atta flour (whole wheat chapati flour)
1 teaspoon olive oil
kosher salt, sesame seeds and pumpkin seeds for garnish
For Boiling:
8 cups water
2 tablespoons baking soda
1. In a big bowl dissolve the sugar in 1 1/4 cups warm-to-the- touch water.
2. Add the yeast and let sit a few minutes until the yeast "blooms."
3. Stir in the canned pumpkin.
4. Stir in the flours and salt and mix to form a dough. If the dough seems too dry, add 1 tablespoon of water at a time until it comes together--you should be OK without it.
5. Hand knead for ten minutes, or five minutes in a mixer with a dough hook.
6. Put the olive oil in a big bowl and turn the dough around in the oil until the sides of the bowl are oiled and the dough is covered in a light film.
7. Cover with a towel and let rise in a warm place until doubled about 50 minutes.
8. Preheat oven to 475F.
9. In a pot with high sides (the water will foam up once the pretzels are added), bring 8 cups of water to a boil with the baking soda.
10. Divide the dough into six even pieces. One by one, carefully roll them into a coil that is 19" long and about 3/4-1" thick. Carefully twist each rope into a pretzel shape and pinch the ends of the rope to the body of the pretzel so they stay in place.
11. Boil three pretzels at a time for one minute, flip over with tongs and boil the second side for another minute.
12. Place on a Silpat or greased cookie sheet and lightly blot off any foam with a towel.
13. Quickly sprinkle with seeds and salt so they stick to the moist dough.
14. Bake for 15-25 minutes, until deeply browned on top.
Sunday, October 23, 2011
HALLOWEEN PARTY MIX
HALLOWEEN PARTY MIX
Yield-16 cups
1 (11 ounce) package pretzels
1 (10 1/2 ounce) package miniature peanut butter filled butter flavor crackers (I use Ritz)
1 cup dry roasted peanuts
1 cup sugar
1/2 cup butter or margarine
1/2 cup light corn syrup
2 teaspoons vanilla extract
1 teaspoon baking soda
1 (10 ounce) package M&M's
1 (18 1/2 ounce) package candy corn
In a large bowl, combine first 3 ingredients.
In a large saucepan, combine sugar, butter and corn syrup. Bring to a boil over medium heat; boil for 5 minutes.
Remove from the heat; stir in vanilla and baking soda (mixture will foam).
Pour over pretzel mixture and stir until coated. Pour into a greased 15x10 inch baking pan. Bake at 250 degrees for 45 minutes, stirring every 10 minutes. Break apart while warm.
Cool completely. Toss with M&M's and candy corn. Store in airtight container.
Yield-16 cups
1 (11 ounce) package pretzels
1 (10 1/2 ounce) package miniature peanut butter filled butter flavor crackers (I use Ritz)
1 cup dry roasted peanuts
1 cup sugar
1/2 cup butter or margarine
1/2 cup light corn syrup
2 teaspoons vanilla extract
1 teaspoon baking soda
1 (10 ounce) package M&M's
1 (18 1/2 ounce) package candy corn
In a large bowl, combine first 3 ingredients.
In a large saucepan, combine sugar, butter and corn syrup. Bring to a boil over medium heat; boil for 5 minutes.
Remove from the heat; stir in vanilla and baking soda (mixture will foam).
Pour over pretzel mixture and stir until coated. Pour into a greased 15x10 inch baking pan. Bake at 250 degrees for 45 minutes, stirring every 10 minutes. Break apart while warm.
Cool completely. Toss with M&M's and candy corn. Store in airtight container.
Wednesday, October 19, 2011
Al's Popcorn Balls
Al's Popcorn Balls
Recipe By :Alverna Sprague; Contra Costa Times, Oct. 2000
1 stick butter
1 package large marshmallows (16 oz.)
1 teaspoon vanilla
3 packages microwaveable popcorn -- popped --she prefers Jolly Time
1. In a large (about 14-inch) nonstick pan, melt butter over low heat. Add marshmallows and melt them, stirring constantly. When melted, add vanilla. Remove pan from heat and let cool 5 minutes.
2. Pour marshmallow mixture over popped corn. Stir to combine, using a large buttered meat fork. Let cool 5 minutes.
3. Butter hands and shape mixture into balls, about 4 inches in diameter.
4. Let balls set up, about 20 minutes. They can then be wrapped in wax paper or in resealable plastic bags.
Shared for the 2000 Holiday Swap by Jamie Rahm
Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm
http://www.grassrootsrecipes.com/
NOTES : Sprague makes these throughout the year but says they are particularly good for Halloween. Orange food coloring may be added. Caramels may also be added -- just melt about 16 squares of caramel in with the marshmallow mixture. If you add caramel, however, you will need to add another package of popped corn. This is also a fun cooking project to do with kids.
Recipe By :Alverna Sprague; Contra Costa Times, Oct. 2000
1 stick butter
1 package large marshmallows (16 oz.)
1 teaspoon vanilla
3 packages microwaveable popcorn -- popped --she prefers Jolly Time
1. In a large (about 14-inch) nonstick pan, melt butter over low heat. Add marshmallows and melt them, stirring constantly. When melted, add vanilla. Remove pan from heat and let cool 5 minutes.
2. Pour marshmallow mixture over popped corn. Stir to combine, using a large buttered meat fork. Let cool 5 minutes.
3. Butter hands and shape mixture into balls, about 4 inches in diameter.
4. Let balls set up, about 20 minutes. They can then be wrapped in wax paper or in resealable plastic bags.
Shared for the 2000 Holiday Swap by Jamie Rahm
Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm
http://www.grassrootsrecipes.com/
NOTES : Sprague makes these throughout the year but says they are particularly good for Halloween. Orange food coloring may be added. Caramels may also be added -- just melt about 16 squares of caramel in with the marshmallow mixture. If you add caramel, however, you will need to add another package of popped corn. This is also a fun cooking project to do with kids.
Tuesday, October 18, 2011
Harvest Crunch Popcorn
Harvest Crunch Popcorn
3 qts. popped popcorn
1 C. dried apples cut in 1/2 inch pieces
1/2 C. each raisins and peanuts
3/4 C. packed brown sugar
1/4 C. butter
3 1/2 T. corn syrup
1/4 t. salt
1 1/2 t. pumpkin pie spice
1/2 t. ginger
1/4 t. each allspice and baking soda
Preheat oven to 350° F. Coat bottom and sides of a large roasting pan with oil. Place popcorn in the roasting pan. Stir in raisins, nuts and apples. In a heavy pan combine brown sugar, butter, corn syrup and salt. Heat to boiling over medium heat until sugar is dissolved. Continue to boil to the firm ball stage (248° F). Remove from heat, stir in spices and baking soda.
Pour the hot caramel mixture over the popcorn mixture, mix well. Bake for 45 minutes, stirring every 15 minutes. Remove from oven and cool completely.
Break apart and store in an airtight container.
3 qts. popped popcorn
1 C. dried apples cut in 1/2 inch pieces
1/2 C. each raisins and peanuts
3/4 C. packed brown sugar
1/4 C. butter
3 1/2 T. corn syrup
1/4 t. salt
1 1/2 t. pumpkin pie spice
1/2 t. ginger
1/4 t. each allspice and baking soda
Preheat oven to 350° F. Coat bottom and sides of a large roasting pan with oil. Place popcorn in the roasting pan. Stir in raisins, nuts and apples. In a heavy pan combine brown sugar, butter, corn syrup and salt. Heat to boiling over medium heat until sugar is dissolved. Continue to boil to the firm ball stage (248° F). Remove from heat, stir in spices and baking soda.
Pour the hot caramel mixture over the popcorn mixture, mix well. Bake for 45 minutes, stirring every 15 minutes. Remove from oven and cool completely.
Break apart and store in an airtight container.
Chocolate Pretzel Rings Recipe
Chocolate Pretzel Rings Recipe
"If you like chocolate-covered pretzels, you'll love these simple snacks," promises Kim Scurio of Carol Stream, Illinois. "They're fun to make any time of year because you can color-coordinate the M&M's to each holiday."
24 Servings
48 to 50 pretzel rings or miniature pretzels
48 to 50 milk chocolate or striped chocolate kisses
1/4 cup milk chocolate M&M's
Directions
Place the pretzels on greased baking sheets; place a chocolate kiss in the center of each ring. Bake at 275° for 2-3 minutes or until chocolate is softened. Remove from the oven.
Place an M&M's candy on each, pressing down slightly so chocolate fills the ring. Refrigerate for 5-10 minutes or until chocolate is firm. Store in an airtight container at room temperature. Yield: about 4 dozen.
Chocolate Pretzel Rings published in Quick Cooking November/December 1998, p44
Beth Layman :)
"If you like chocolate-covered pretzels, you'll love these simple snacks," promises Kim Scurio of Carol Stream, Illinois. "They're fun to make any time of year because you can color-coordinate the M&M's to each holiday."
24 Servings
48 to 50 pretzel rings or miniature pretzels
48 to 50 milk chocolate or striped chocolate kisses
1/4 cup milk chocolate M&M's
Directions
Place the pretzels on greased baking sheets; place a chocolate kiss in the center of each ring. Bake at 275° for 2-3 minutes or until chocolate is softened. Remove from the oven.
Place an M&M's candy on each, pressing down slightly so chocolate fills the ring. Refrigerate for 5-10 minutes or until chocolate is firm. Store in an airtight container at room temperature. Yield: about 4 dozen.
Chocolate Pretzel Rings published in Quick Cooking November/December 1998, p44
Beth Layman :)
Wednesday, October 5, 2011
Ghostly Pudding Cups
Ghostly Pudding Cups
1/2 cup cold whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
3 1/4 cups cold milk
2 (3.25-ounce) packages chocolate instant pudding & pie filling
15 (10-ounce) clear plastic cups
20 chocolate cream-filled sandwich cookies, crushed - divided use
30 miniature semisweet chocolate chips (for the "eyes")
In a medium bowl, beat whipping cream, powdered sugar and vanilla with an electric mixer until stiff; set aside.
In a large bowl, combine milk and pudding mixes and beat with a wire whisk for 2 minutes. Gently stir in half of the whipped cream and half of the crushed cookies.
Spoon 1 tablespoon of the remaining crushed cookies into each of the 15 cups. Spoon pudding mixture evenly into cups; top with remaining crushed cookies.
Drop remaining whipped cream by spoonfuls onto puddings to create "ghosts."
Decorate with the miniature chocolate chips to create "eyes." Refrigerate until ready to serve.
Makes 15 servings.
Cook's Notes:
1 (8-ounce) container of nondairy whipped topping can be used in place of the whipping cream, powdered sugar and vanilla extract.
Low-fat and fat-free products can be used in this recipe, desired.
snagged from cooksrecipes. com
1/2 cup cold whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
3 1/4 cups cold milk
2 (3.25-ounce) packages chocolate instant pudding & pie filling
15 (10-ounce) clear plastic cups
20 chocolate cream-filled sandwich cookies, crushed - divided use
30 miniature semisweet chocolate chips (for the "eyes")
In a medium bowl, beat whipping cream, powdered sugar and vanilla with an electric mixer until stiff; set aside.
In a large bowl, combine milk and pudding mixes and beat with a wire whisk for 2 minutes. Gently stir in half of the whipped cream and half of the crushed cookies.
Spoon 1 tablespoon of the remaining crushed cookies into each of the 15 cups. Spoon pudding mixture evenly into cups; top with remaining crushed cookies.
Drop remaining whipped cream by spoonfuls onto puddings to create "ghosts."
Decorate with the miniature chocolate chips to create "eyes." Refrigerate until ready to serve.
Makes 15 servings.
Cook's Notes:
1 (8-ounce) container of nondairy whipped topping can be used in place of the whipping cream, powdered sugar and vanilla extract.
Low-fat and fat-free products can be used in this recipe, desired.
snagged from cooksrecipes. com
Saturday, October 1, 2011
Boo Puddings
Boo Puddings
These cute little puddings are sinfully easy to make, really adorable, and kids gobble them up like crazy. The puddings themselves can be mixed in advance - but do not add the ghost or else it will get soft and yucky in the pudding.
1 package instant chocolate pudding mix
2 cups milk
1/2 cup marshmallow cream
2 cups whipped cream or topping
6 marshmallow ghosts
Prepare the chocolate pudding as directed on the box in a large bowl. Spoon a few tablespoons of the pudding into the bottom of each glass. In a medium bowl beat the marshmallow cream until smooth and it loses its stiffness. If your kitchen is cold, you might need to microwave the cream for a 10-20 seconds to soften it slightly. Fold the whipped cream into the marshmallow cream. Spread the marshmallow mixture evenly into the 6 glasses. Top with the remaining chocolate pudding. Cover and refrigerate until ready to serve. Add a ghost to each pudding before serving.
Makes 6 servings.
Preparation Time: 10 minutes
Chilling Time: 30 minutes
Total Time: 35 minutes
These cute little puddings are sinfully easy to make, really adorable, and kids gobble them up like crazy. The puddings themselves can be mixed in advance - but do not add the ghost or else it will get soft and yucky in the pudding.
1 package instant chocolate pudding mix
2 cups milk
1/2 cup marshmallow cream
2 cups whipped cream or topping
6 marshmallow ghosts
Prepare the chocolate pudding as directed on the box in a large bowl. Spoon a few tablespoons of the pudding into the bottom of each glass. In a medium bowl beat the marshmallow cream until smooth and it loses its stiffness. If your kitchen is cold, you might need to microwave the cream for a 10-20 seconds to soften it slightly. Fold the whipped cream into the marshmallow cream. Spread the marshmallow mixture evenly into the 6 glasses. Top with the remaining chocolate pudding. Cover and refrigerate until ready to serve. Add a ghost to each pudding before serving.
Makes 6 servings.
Preparation Time: 10 minutes
Chilling Time: 30 minutes
Total Time: 35 minutes
Bewitching Ice Cream Cones
Bewitching Ice Cream Cones Recipe
Both young and old members of my family request these frozen treats every Halloween. It's been a fun tradition around here for many years. —Edie DeSpain, Logan, Utah
8 chocolate sugar ice cream cones
1 tube chocolate decorating gel
8 thin round chocolate wafers (2-1/4 inch diameter)
1 quart pistachio, mint or ice cream of your choice
15 shoestring black licorice
16 semisweet chocolate chips
8 candy corn candies
Red decorating gel
Directions
Coat edge of ice cream cones with decorating gel; press chocolate wafer against gel to make bring of hat. Set aside.
Drop eight scoops of ice cream onto a waxed paper-lined baking sheet. Cut licorice into strips for hair; press into ice cream. Add chocolate chips for eyes and candy corn for noses. Pipe red gel for mouths.
Flatten scoops slightly to hold hats in place; position hats over heads. Freeze for at least 2 hours or until hats are set. Wrap each in plastic wrap after solidly frozen. Yield: 8 servings.
Bewitching Ice Cream Cones published in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p235
New Use for Ice Cream Cones
Have picky eaters at your house? Try serving chicken, egg or tuna salad in an ice cream cone instead of between bread. Kids love this crunchy lunch that resembles dessert. —Suzanne M., Lyons, Georgia
Beth Layman :)
Both young and old members of my family request these frozen treats every Halloween. It's been a fun tradition around here for many years. —Edie DeSpain, Logan, Utah
8 chocolate sugar ice cream cones
1 tube chocolate decorating gel
8 thin round chocolate wafers (2-1/4 inch diameter)
1 quart pistachio, mint or ice cream of your choice
15 shoestring black licorice
16 semisweet chocolate chips
8 candy corn candies
Red decorating gel
Directions
Coat edge of ice cream cones with decorating gel; press chocolate wafer against gel to make bring of hat. Set aside.
Drop eight scoops of ice cream onto a waxed paper-lined baking sheet. Cut licorice into strips for hair; press into ice cream. Add chocolate chips for eyes and candy corn for noses. Pipe red gel for mouths.
Flatten scoops slightly to hold hats in place; position hats over heads. Freeze for at least 2 hours or until hats are set. Wrap each in plastic wrap after solidly frozen. Yield: 8 servings.
Bewitching Ice Cream Cones published in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p235
New Use for Ice Cream Cones
Have picky eaters at your house? Try serving chicken, egg or tuna salad in an ice cream cone instead of between bread. Kids love this crunchy lunch that resembles dessert. —Suzanne M., Lyons, Georgia
Beth Layman :)
"Boo"-rrific Kisses
"Boo"-rrific Kisses
Our Test Kitchen turned Phyllis Schmalz’s cute meringue cookies into these whimsical kisses, perfect for Halloween. With just 15 calories, each little treat from the Kansas City, Kansas cook can be enjoyed guilt-free!
2 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon cider vinegar
1/2 cup sugar
Orange food coloring, optional
1-1/2 teaspoons miniature semisweet chocolate chips
Directions
Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add extracts and vinegar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Beat in food coloring if desired.
Cut a small hole in the corner of a pastry or plastic bag; insert a #10 round pastry tip. Fill bag with egg white mixture. Pipe 1-1/2-in.-diameter ghosts onto parchment paper-lined baking sheets. Add two chips on each for eyes.
Bake at 250° for 40-45 minutes or until set and dry. Turn oven off; leave cookies in oven for 1 hour. Carefully remove from parchment paper. Store in an airtight container. Yield: 2-1/2 dozen.
"Boo"-rrific Kisses published in Light & Tasty October/November 2007, p60
Our Test Kitchen turned Phyllis Schmalz’s cute meringue cookies into these whimsical kisses, perfect for Halloween. With just 15 calories, each little treat from the Kansas City, Kansas cook can be enjoyed guilt-free!
2 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon cider vinegar
1/2 cup sugar
Orange food coloring, optional
1-1/2 teaspoons miniature semisweet chocolate chips
Directions
Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add extracts and vinegar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Beat in food coloring if desired.
Cut a small hole in the corner of a pastry or plastic bag; insert a #10 round pastry tip. Fill bag with egg white mixture. Pipe 1-1/2-in.-diameter ghosts onto parchment paper-lined baking sheets. Add two chips on each for eyes.
Bake at 250° for 40-45 minutes or until set and dry. Turn oven off; leave cookies in oven for 1 hour. Carefully remove from parchment paper. Store in an airtight container. Yield: 2-1/2 dozen.
"Boo"-rrific Kisses published in Light & Tasty October/November 2007, p60
Monday, September 26, 2011
Low Fat Apple Turnovers
Low Fat Apple Turnovers
Great served warm!
Servings: 20
• 2 1/4 cups peeled, cored, chopped tart (like Granny Smith) apples
• 1 1/2 teaspoons lemon juice
• 1/4 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• dash of ground nutmeg
• 10 sheets frozen phyllo (filo) pastry, thawed
• vegetable cooking spray
Combine apple and lemon juice in a small bowl; toss gently. Add sugar, flour, and next 3 ingredients and set aside.
Spray 1 phyllo (filo) sheet at a time with cooking spray, and cut each sheet lengthwise into 4 - 3 1/4 inch wide strips. Stack 2 strips, 1 on top of the other. Spoon 1 heaping tbsp. apple mixture onto 1 end of each strip, and spread to within 1 inch of end; fold the left bottom corner over mixture, forming a triangle. Keep folding back and forth into a triangle to end of strip. Repeat procedure with remaining ingredients.
Place the triangles, seam side down, on a baking sheet. Lightly spray tops with cooking spray. Bake at 400 degrees for 7 minutes or until golden. Serve warm.
Makes 20 turnovers.
Great served warm!
Servings: 20
• 2 1/4 cups peeled, cored, chopped tart (like Granny Smith) apples
• 1 1/2 teaspoons lemon juice
• 1/4 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• dash of ground nutmeg
• 10 sheets frozen phyllo (filo) pastry, thawed
• vegetable cooking spray
Combine apple and lemon juice in a small bowl; toss gently. Add sugar, flour, and next 3 ingredients and set aside.
Spray 1 phyllo (filo) sheet at a time with cooking spray, and cut each sheet lengthwise into 4 - 3 1/4 inch wide strips. Stack 2 strips, 1 on top of the other. Spoon 1 heaping tbsp. apple mixture onto 1 end of each strip, and spread to within 1 inch of end; fold the left bottom corner over mixture, forming a triangle. Keep folding back and forth into a triangle to end of strip. Repeat procedure with remaining ingredients.
Place the triangles, seam side down, on a baking sheet. Lightly spray tops with cooking spray. Bake at 400 degrees for 7 minutes or until golden. Serve warm.
Makes 20 turnovers.
Cinnamon Apple Fruit Roll-Ups
Cinnamon Apple Fruit Roll-Ups
24 oz Jar Cinnamon Applesauce
2 tsp Cinnamon
Heat oven to 250. Line jelly roll pan with tin foil or waxed paper, securing ends with tape if necessary.
In medium bowl, combine all ingredients. Pour into prepared pan; spread evenly. Bake at 250 for 1 1/4 hours. Turn off oven. Let stand in oven 2 to 3 hours until dry. Cut into 8 squares. Carefully remove wrapping. Roll up jelly roll fashion. 8 snacks.
24 oz Jar Cinnamon Applesauce
2 tsp Cinnamon
Heat oven to 250. Line jelly roll pan with tin foil or waxed paper, securing ends with tape if necessary.
In medium bowl, combine all ingredients. Pour into prepared pan; spread evenly. Bake at 250 for 1 1/4 hours. Turn off oven. Let stand in oven 2 to 3 hours until dry. Cut into 8 squares. Carefully remove wrapping. Roll up jelly roll fashion. 8 snacks.
Tuesday, September 6, 2011
Roasted Apple Pies with Whipped Cream
Roasted Apple Pies with Whipped Cream
4 servings
* 1 (9-inch) refrigerated rolled pie crust (recommended: Pillsbury)
* 2 medium Granny Smith apples, peeled
* 1/4 cup granulated sugar
* 1 tablespoon ground cinnamon, plus extra for dusting
* 1/2 cup heavy cream
* 2 tablespoons powdered sugar
Special equipment: a 3-inch round cookie cutter
Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with a silpat or parchment paper sprayed with vegetable cooking spray.
Unroll the pie crust out on a work surface. Using a 3-inch round cookie cutter, cut out 8 disks of pastry. Arrange the pastry disks on the prepared baking sheet. Using the tines of a fork, prick the pastry all over. Bake until brown and crispy, 8 to 10 minutes. Remove to a wire rack to cool completely, about 10 minutes.
Slice the bottom of the apples to create an even surface for cutting. Slice each apple into 6 (1/2-inch) slices. Cut each apple slice in half and remove any seeds or pieces of core.
In a medium bowl, mix together the sugar and 1 tablespoon cinnamon. Add the apple slices and toss until coated. Shake off any excess mixture. Arrange the apple slices on the same baking sheet in a single layer. Bake until dark brown, about 12 to 15 minutes. Remove from the oven and let cool for 15 minutes.
In a medium bowl, using an electric hand mixer, beat the cream until thick, about 1 minute. Add the powdered sugar and continue to beat until the cream is very thick.
To assemble the pies: Place the pastry disks on a work surface. Divide the cooked apple slices among 4 of the disks. Dollop about 2 tablespoons of the cream on top of the apples and cover with the remaining disks.
Transfer the apple pies to dessert plates, dust with cinnamon and serve immediately.
http://groups.yahoo.com/group/a-little-bit-of_everything/ ~*Piper*~
4 servings
* 1 (9-inch) refrigerated rolled pie crust (recommended: Pillsbury)
* 2 medium Granny Smith apples, peeled
* 1/4 cup granulated sugar
* 1 tablespoon ground cinnamon, plus extra for dusting
* 1/2 cup heavy cream
* 2 tablespoons powdered sugar
Special equipment: a 3-inch round cookie cutter
Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with a silpat or parchment paper sprayed with vegetable cooking spray.
Unroll the pie crust out on a work surface. Using a 3-inch round cookie cutter, cut out 8 disks of pastry. Arrange the pastry disks on the prepared baking sheet. Using the tines of a fork, prick the pastry all over. Bake until brown and crispy, 8 to 10 minutes. Remove to a wire rack to cool completely, about 10 minutes.
Slice the bottom of the apples to create an even surface for cutting. Slice each apple into 6 (1/2-inch) slices. Cut each apple slice in half and remove any seeds or pieces of core.
In a medium bowl, mix together the sugar and 1 tablespoon cinnamon. Add the apple slices and toss until coated. Shake off any excess mixture. Arrange the apple slices on the same baking sheet in a single layer. Bake until dark brown, about 12 to 15 minutes. Remove from the oven and let cool for 15 minutes.
In a medium bowl, using an electric hand mixer, beat the cream until thick, about 1 minute. Add the powdered sugar and continue to beat until the cream is very thick.
To assemble the pies: Place the pastry disks on a work surface. Divide the cooked apple slices among 4 of the disks. Dollop about 2 tablespoons of the cream on top of the apples and cover with the remaining disks.
Transfer the apple pies to dessert plates, dust with cinnamon and serve immediately.
http://groups.yahoo.com/group/a-little-bit-of_everything/ ~*Piper*~
Sunday, September 4, 2011
Apple Squares
Apple Squares
Serving Size : 12
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine
2 cups sugar
2 eggs
3 cups apples -- peeled, chopped
3/4 cup nuts -- chopped
***GLAZE***
1 cup confectioner's sugar
1 tablespoon butter or margarine
1 tablespoon corn syrup
1 tablespoon milk
Sift together flour, baking powder, baking soda and salt; set aside. Cream together butter and sugar. Add eggs, beating well. Beat in flour mixture until smooth. Fold in apples and nuts. Spread in bottom of 9 x 13 baking dish. Bake at 350 for 35 to 45 minutes. Cut into squares while warm.
Glaze: Combine all ingredients in small saucepan; heat and drizzle over squares.
Source: Favorite Apple Recipes.
Serving Size : 12
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine
2 cups sugar
2 eggs
3 cups apples -- peeled, chopped
3/4 cup nuts -- chopped
***GLAZE***
1 cup confectioner's sugar
1 tablespoon butter or margarine
1 tablespoon corn syrup
1 tablespoon milk
Sift together flour, baking powder, baking soda and salt; set aside. Cream together butter and sugar. Add eggs, beating well. Beat in flour mixture until smooth. Fold in apples and nuts. Spread in bottom of 9 x 13 baking dish. Bake at 350 for 35 to 45 minutes. Cut into squares while warm.
Glaze: Combine all ingredients in small saucepan; heat and drizzle over squares.
Source: Favorite Apple Recipes.
Friday, September 2, 2011
Apple Snack Cake
Apple Snack Cake
1/2 cup butter, softened
1/2 cup packed brown sugar
3 eggs
1 tsp vanilla
1 pkg. (15.4 oz.) nut quick bread mix
1 tsp ground cinnamon
2 medium tart apples, peeled, and finely chopped
1/2 cup raisins
Icing:
3/4 cup confectioners' sugar
1/4 tsp ground cinnamon
2 tbsp butter, melted
1/4 tsp vanilla
3 to 5 tbsp milk
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs and vanilla. Add the quick bread mix and cinnamon. Beat until combined. Fold in the apples and raisins. Transfer to a greased
13 x 9 inch baking dish.
Bake at 350 F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a small bowl, combine the confectioners' sugar, cinnamon, butter, vanilla, and enough milk to achieve the desired consistency. Drizzle over the cake.
Makes 12-15 servings
Melissa-Recipe Source: Taste Of Home - Marilyn Terman
1/2 cup butter, softened
1/2 cup packed brown sugar
3 eggs
1 tsp vanilla
1 pkg. (15.4 oz.) nut quick bread mix
1 tsp ground cinnamon
2 medium tart apples, peeled, and finely chopped
1/2 cup raisins
Icing:
3/4 cup confectioners' sugar
1/4 tsp ground cinnamon
2 tbsp butter, melted
1/4 tsp vanilla
3 to 5 tbsp milk
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs and vanilla. Add the quick bread mix and cinnamon. Beat until combined. Fold in the apples and raisins. Transfer to a greased
13 x 9 inch baking dish.
Bake at 350 F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a small bowl, combine the confectioners' sugar, cinnamon, butter, vanilla, and enough milk to achieve the desired consistency. Drizzle over the cake.
Makes 12-15 servings
Melissa-Recipe Source: Taste Of Home - Marilyn Terman
Sunday, August 28, 2011
Afternoon Apple Snacks
Afternoon Apple Snacks
Serves 6
2 Red Delicious apples
Lemon juice
1/2 cup chunky peanut butter
2 tablespoons honey
1/2 teaspoon cinnamon
6 whole graham crackers
1) Core apples and cut each in half; cut each half into 3 wedges to make a total of 12 wedges. Dip wedges in lemon juice to prevent browning and place in a single layer on microwave-safe plate or baking dish. Cover loosely with waxed paper and microwave on high (100 percent) 3 1/2 to 4 minutes or until apples are tender and hold their shape. (If microwave does not have carousel, rotate dish halfway through cooking.) Drain apples on paper towels.
2) In small bowl, combine peanut butter, honey, and cinnamon. Snap graham crackers in half to make 12 square crackers. Spread a layer of peanut butter mixture on each of six square crackers; top each with 2
apple wedges. Top with remaining graham cracker squares to sandwich snacks.
Amanda
Serves 6
2 Red Delicious apples
Lemon juice
1/2 cup chunky peanut butter
2 tablespoons honey
1/2 teaspoon cinnamon
6 whole graham crackers
1) Core apples and cut each in half; cut each half into 3 wedges to make a total of 12 wedges. Dip wedges in lemon juice to prevent browning and place in a single layer on microwave-safe plate or baking dish. Cover loosely with waxed paper and microwave on high (100 percent) 3 1/2 to 4 minutes or until apples are tender and hold their shape. (If microwave does not have carousel, rotate dish halfway through cooking.) Drain apples on paper towels.
2) In small bowl, combine peanut butter, honey, and cinnamon. Snap graham crackers in half to make 12 square crackers. Spread a layer of peanut butter mixture on each of six square crackers; top each with 2
apple wedges. Top with remaining graham cracker squares to sandwich snacks.
Amanda
Friday, August 19, 2011
Andouille Corn Dogs
Andouille Corn Dogs
1 large egg
1 cup milk
2 tablespoons baking powder
3/4 cup yellow cornmeal
1 1/4 cups bleached all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon hot sauce
1/2 teaspoon Creole Seasoning, plus some for garnish
8 cups vegetable oil
1 1/2 pounds andouille sausage, cut into eight 3-inch-long pieces
16 bamboo skewers, cut into 6-inch lengths
Yellow mustard and stone ground mustard for dipping
In a large mixing bowl, whisk the egg and milk together. Add the baking powder, cornmeal, 1 cup of the flour, and the sugar.
Whisk until smooth. Season with the salt and hot sauce.
In a small shallow bowl, combine the remaining 1/4 cup flour and the Creole seasoning.
Heat the vegetable oil in a large, deep, heavy pot or an electric deep-fryer to 360°F.
Thread a sausage link onto each skewer, leaving 3 inches of the skewer bare at the bottom.
Dredge the sausages in the flour mixture, tapping off any excess, then dip in the batter, coating evenly.
Carefully lay 2 to 3 corn dogs at a time (do not crowd them) in the hot oil and fry until golden brown, about 8 minutes, gently rolling them with tongs to brown evenly. Remove from the oil and let drain on paper towels.
Sprinkle with Creole seasoning.
Serve the corn dogs with the mustard.
Yield: 8 servings
1 large egg
1 cup milk
2 tablespoons baking powder
3/4 cup yellow cornmeal
1 1/4 cups bleached all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon hot sauce
1/2 teaspoon Creole Seasoning, plus some for garnish
8 cups vegetable oil
1 1/2 pounds andouille sausage, cut into eight 3-inch-long pieces
16 bamboo skewers, cut into 6-inch lengths
Yellow mustard and stone ground mustard for dipping
In a large mixing bowl, whisk the egg and milk together. Add the baking powder, cornmeal, 1 cup of the flour, and the sugar.
Whisk until smooth. Season with the salt and hot sauce.
In a small shallow bowl, combine the remaining 1/4 cup flour and the Creole seasoning.
Heat the vegetable oil in a large, deep, heavy pot or an electric deep-fryer to 360°F.
Thread a sausage link onto each skewer, leaving 3 inches of the skewer bare at the bottom.
Dredge the sausages in the flour mixture, tapping off any excess, then dip in the batter, coating evenly.
Carefully lay 2 to 3 corn dogs at a time (do not crowd them) in the hot oil and fry until golden brown, about 8 minutes, gently rolling them with tongs to brown evenly. Remove from the oil and let drain on paper towels.
Sprinkle with Creole seasoning.
Serve the corn dogs with the mustard.
Yield: 8 servings
Subscribe to:
Posts (Atom)