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October 27, 2012
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Plains Edition Recipes 10-27-12

Caramel Corn Puffs

Wanda Paulsen, Chappell, Neb.

2 bags Corn Puffs

2 sticks Butter

2 c. Brown Sugar

1/2 c. Light Karo Syrup

1/2 t. Vanilla

3/4 t. Baking Soda

Heat oven to 250 degrees. Melt butter, sugar and syrup together. Boil for 5 minutes, stirring often. With heat on, stir in soda and vanilla. Stir until foaming. Pour over corn puffs in large roaster and stir well. Bake one hour, stirring every 15 minutes.

Candy Corn Crispy Treats

Sharon Raasch, Imperial, Neb.

3 Tbsp. Butter

1 (10 oz) pkg. Marshmallows

6 c. Crispy Rice Cereal

1 c. Candy Corn

1/4 c. Semisweet Chocolate Chips, melted

Coat a 9-by-13-inch baking dish with cooking spray. In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat and stir in rice cereal until evenly coated. Add candy corn and stir gently just until candy is mixed in. Spoon mixture into baking dish and press down with spatula. Drizzle melted chocolate over top. Let cool and then cut into bars. Keep covered until ready to serve.

Pumpkin Head Cookies with Penuche Frosting

Iola Egle, Bella Vista, Ark.

1/2 c. Granulated Sugar

1/2 c. Brown Sugar, firmly packed

1 c. Butter, softened

1 c. Canned Pumpkin

1 t. Vanilla

1 Egg

2 c. All-purpose Flour

1 t. Baking Soda

1 t. Baking Powder

1 t. Ground Cinnamon

1/4 t. Salt

3/4 c. Nutmeats, chopped

Penuche Frosting:

3 Tbsp. Butter

1/2 c. Brown Sugar, firmly packed

1/4 c. Milk

1-1/2 to 2 c. Confectioners Sugar, sifted

Preheat oven to 350 degrees. Cream together the sugars and butter until light and fluffy. Blend in pumpkin, vanilla and eggs. Combine flour and remaining ingredients except nutmeats and sift into pumpkin mixture. Add nutmeats. Drop by teaspoons onto parchment lined cookie sheets. Bake about 10 to 12 minutes or until lightly golden brown around edges. Cool before icing. Makes about 5 dozen. Penuche Frosting: In a medium saucepan, combine butter and brown sugar. Bring to a boil and cook, stirring constantly for 1 minute until thickened. Cool and add milk. Beat until smooth. Beat in confectioners sugar until of spreading consistency. Spread on cooled pumpkin head cookies.

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The Fence Post Updated Oct 29, 2012 10:00AM Published Nov 26, 2012 09:26AM Copyright 2012 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.