Plains Edition Recipes 2-11-12
1-1⁄2 c. Sugar
2 Tbsp. Light Corn Syrup
1 Tbsp. Cinnamon Extract or 1⁄2 t. Cinnamon Oil
1⁄4 t. Red Food Coloring
Line an 8-by-8-inch metal baking pan with parchment paper and grease parchment with nonstick spray; set aside. Heat sugar, corn syrup, and 1⁄2 cup water in a 1-qt. saucepan over high heat. Bring to a boil and cover; boil for 3 minutes. Remove lid and attach a candy thermometer to side of saucepan. Cook, without stirring, until sugar mixture reaches 300°; remove pan from heat. With a long-handled spoon, stir in the cinnamon extract and food coloring. Pour mixture onto prepared pan. Let cool slightly, until candy reaches pliable consistency. Using a pizza cutter or a knife, cut candy into 1⁄2-inch squares. Let cool for 30 minutes, until hard. Peel candies off parchment paper and wrap individually in confectioner’s paper or dust candies with a mixture of 1⁄4 cup powdered sugar and 1 tsp. ground cinnamon, if you like, and transfer to a bowl.
From the kitchen of: Sharon Raasch, Imperial, Neb.
3 1⁄2 c. Rice Krispies
16 oz. Peanut Butter
1 lb. Powdered Sugar
1 stick Butter, melted
1 bag Chocolate Chips, melted
Mix together and roll into balls. Dip balls into melted chips
From the kitchen of: Julie Gibbons, Crawford, Neb.
1 pkg. Oreo Cookies, crushed
1 pkg. Cream Cheese, softened
1 block Almond Bark, melted
Mix cookies and cream cheese together. Make balls with a spoon and dip into melted chocolate. Spoon on foil and let set until hard. Refrigerate. Eat right out of refrigerator or soften for 30 minutes.
From the kitchen of: Chris Bryant, Johnson City, Tenn.