Plains Edition Recipes 2-11-12 |

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.

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