Caramel Popcorn Kit
Recipe By : Real Food for Real People
Serving Size : 8 Preparation Time :0:00
Categories : Candies Holiday
O.A.M.C. Popcorn
Amount Measure Ingredient — Preparation Method
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1 can Sweetened Condensed Milk
1 1/3 cups Popcorn — un-popped
1 cup Sugar
1 cup Brown Sugar — packed
Set aside can of milk. Layer sugar and brown sugar in a one quart canning jar. Next, place popcorn into a small zip baggie. Seal baggie and place on top of sugar. Place lid on jar, then using clear packaging tape, attach the can of milk to the bottom of jar so they are firmly connected for storage purposes & store in a cool, dry place until ready to use. Attach the following instructions for later use, or for gift giving:
Caramel Popcorn
Remove popcorn from jar and using your preferred method, pop corn until you have about 12 cups or 3 quarts of popped corn. Remove un-popped kernels from corn, and set aside. In a large saucepan, mix sugar from jar with 1/2 cup butter or margarine and the can of sweetened condensed milk. Stirring constantly, bring mixture to a boil. Boil for one minute and remove from heat. Working quickly, pour mixture over popped corn, coating as much as possible while pouring, then using a large wooden spoon, mix popcorn and caramel until all corn is well coated. Spread onto cookie sheets which have been prepared with non-stick cooking spray, or eat directly from bowl.
Source: “Vol. 3, Gifts & Mixes and Vol. 11, The Popcorn Book”
Copyright: “(c)1999-2004, Kaylin White/Real Food for Real People”
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Per Serving (excluding unknown items): 297 Calories; 4g Fat (11.3% calories from fat); 3g Protein; 64g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 72mg Sodium. Exchanges: 0 Grain(Starch) ; 1 Fat; 4 Other Carbohydrates.
NOTES : For more free recipes from Vol. 3 visit us at: www.realfood4realpe ople.com/ catalog.htm
* Exported from MasterCook *
Jell-O Popcorn Balls
Recipe By : Real Food for Real People
Serving Size : 24 Preparation Time :0:00
Categories : Holiday
Amount Measure Ingredient — Preparation Method
———— —————— —————— -———— -———— —
3 ounces Gelatin Powder — (any flavor Jell-O)
1 cup Sugar
1 cup Corn Syrup, light
6 quarts Popcorn, air-popped
Mix well and slowly bring to a boil in a medium saucepan. Cook until sugar is dissolved. Pour over 6 quarts popped popcorn & form into balls or spread our on waxed paper for loose flavored popcorn.
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Per Serving (excluding unknown items): 115 Calories; trace Fat (2.5% calories from fat); 1g Protein; 28g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 26mg Sodium.
Exchanges: 1/2 Grain(Starch) ; 0 Fat; 1 1/2 Other Carbohydrates.
NOTES : This recipe is great made as loose popcorn and put into tins or other large containers to give as gifts.
Holiday Dinner Rolls
Recipe By : Dorothy “Grandma Great” Owens
Serving Size : 12 Preparation Time :0:00
Categories : Bread Holiday
Amount Measure Ingredient — Preparation Method
———— —————— —————— -———— -———— —
1/2 cup Milk
1/4 cup Water
3 tablespoons Butter or Margarine — cut up
1 large Egg
2 tablespoons Sugar
1 teaspoon Salt
3 cups Flour
2 teaspoons Active Dry Yeast
Add all ingredients in order suggested by your bread machine manufacturer. Select dough/manual cycle. When cycle is complete, remove dough to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Divide dough into 12 equal pieces. Divide each into 3 equal pieces; roll into balls, making 36 balls. Place 3 balls into each section of greased muffin pan cups. Cover; let rise in warm, draft-free place until doubled in size, about 30 - 45 minutes. Brush Egg Glaze on rolls. Bake at 375 degrees F for 15 minutes or until done. Remove from cups; cool on wire rack.
Egg Glaze: Lightly beat 1 egg with 1 Tbsp. Water.
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Per Serving (excluding unknown items): 161 Calories; 4g Fat (22.1% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 218mg Sodium. Exchanges: 1 1/2 Grain(Starch) ; 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Turtles
Recipe By : Real Food for Real People
Serving Size : 30 Preparation Time :0:00
Categories : Holiday
Amount Measure Ingredient — Preparation Method
———— —————— —————— -———— -———— —
1/2 pound caramel candies — Plain
2 tablespoons Whipping cream
1 1/2 cups Pecans — chopped
6 ounces Chocolate Chips
1. In the top half of a double boiler, combine caramel candies and whipping cream. Cook over simmering water, stirring often, until melted. Remove pan of caramel from heat and let cool 10 min.
2. Line two baking sheets with foil and lightly grease the foil. Mound pecans by the tablespoonful onto the greased foil, forming about 30 mounds. Leave about 1” of space between. Spoon quarter-sized dollops of melted caramel onto pecan pieces. Let stand until firm — about 30 min.
3. Spoon melted chocolate over caramel and cool until chocolate is set — about 1 hour.
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Per Serving (excluding unknown items): 66 Calories; 6g Fat (70.8% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch) ; 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
Candy Cane Cake
Your little elves’ eyes will light up when they see—and taste—this pretty peppermint Bundt cake.
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4cups water
1/3 cup vegetable oil
3 egg whites
1/2 teaspoon red food color
1/2 teaspoon peppermint extract
White Icing:
1 cup powdered sugar
1 tablespoon milk or water
1/2 teaspoon vanilla, if desired
Decoration: Crushed candy canes or crushed hard peppermint candies, if desired
1. Heat oven to 350ºF. Generously grease and flour 12-cup fluted tube (bundt cake) pan.
2. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally.
3. Pour about 2 cups batter into pan. Pour about 3/4 cup batter into small bowl; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
4. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour.
5. In small bowl, mix all icing ingredients. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Spread icing over cake. Sprinkle top with crushed candy.
Terry
*Note: Please forward this recipe post to as many people as you like. All I ask is that you forward the entire message, and that you encourage the recipient to subscribe. Thank you so much! Kaylin
Casserole & Crockpot Carrier does exactly what it says!
The ties will snug around any 9x13 pan, large salad bowl or Crockpot for easy transportation to your special event or party. Variety of prints available with monthly specials,
so check back frequently! Have a great day!
www.annettescreatio ns.com
Holiday Recipes from our wonderful Subscribers!
About this section:
This section is YOURS! You send in questions, and answer the questions of other subscribers. Email addresses of folks sending in replies to questions and voluntary recipes WILL be posted with your submission unless you specify otherwise in your submission. Please remember these recipes have not been tried by Real Food for Real People, but *are* recommended by our subscribers. Any comments or questions on them should be directed to the person who sent it in. Thanks!
How To Submit A Holiday Recipe or Question:
If you wish to send in a request or answer someone else’s question, please send your comments to me at recipes@realfood4re alpeople. com with the word Holiday in the subject line.
For Susie,
I made this for the first time this year. Is very easy, and very good.
Easy English Toffee
1 stick butter
¾ lb. Packed light brown sugar
½ to ¾ c. finely chopped nuts
½ c. chocolate chips (milk or semi-sweet)
Spray 8x8 pan with cooking spray. Sprinkle nuts on bottom. Melt butter, add brown sugar. Bring to a boil over medium heat, stirring often, using wooden spoon. Boil for 7 minutes stirring constantly. Pour mixture over nuts. Spread evenly with wooden spoon. Sprinkle chocolate chips over mixture. Cover and allow to melt. (A few minutes) Use spatula and spread melted chocolate over candy. Allow to cool, then break into pieces.
Peppermint Bark (Makes about 2 lb. of candy)
Crushed candy canes, to yield 1 cup
2 lbs. white chocolate ( I used Toll House White Chips)
1 1/2 tsp Peppermint extract
Place candy canes in a plastic bag and hammer into 1/4 inch chunks or smaller. Melt the chocolate in double boiler. (If you don’t have that, use metal bowl over simmering water, don’t let bottom of bowl touch the water.) Combine candy can chunks with chocolate and peppermint extract. Pour mixture onto cooking sheet layered with parchment paper or waxed paper. (I used a sil pat) and place in refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces.
Carrie
Hi,
This is for Susie. I made this this year and plan to make it again. So easy and so good.
Crockpot Candy
16 oz can salted peanuts or mixed nuts (I used roasted pecans)
16 oz dry roasted peanuts
1 large bag semi sweet chocolate chips
2 pkgs white almond bark (I used one white and one chocolate)
1 German chocolate bar (found with Baker’s chocolate)
Combine all ingredients in large crock post and cook on LOW. Forget it for 3 hours. Stir to blend and dip out into pieces onto waxed paper to cool. Makes a big bunch.
Marge
Here’s homemade marshmallows for Beverly:
Homemade Marshmallows
2 1/2 tablespoons unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
2 tablespoons pure vanilla extract
Confectioners’ sugar for dusting
What you do:
Combine gelatin and 1/2 cup cold water in an electric mixer with whisk attachment (you can whisk by hand if you do not have the attachment). Let stand 30 minutes. Combine granulated sugar, corn syrup, salt, and 1/2 cup water in a small, heavy saucepan; place over low heat and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals. Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches the firm-ball stage (244 degrees). Immediately remove pan from heat. With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate. Generously dust an 8 by12 inch glass baking pan with confectioner’ s sugar. Pour marshmallow mixture into pan. Dust top with confectioners’ sugar; wet hands and pat it smooth. Dust with confectioners’ sugar; let stand overnight, uncovered, to dry out. Turn out onto board and cut marshmallows with a dry hot knife into 1 1/2 inch squares, and dust with more sugar.
Happy Holidays,
Lisa
Hi this is for Beverly. I have not made this recipe, but got it in my e mail from food network.
Homemade Marshmallows
3 packages unflavored gelatin
1/2 cup cold water, plus 1/2 cup
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners’ sugar, for dusting
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment. Allow to sit while you make the syrup. Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan. Cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat. With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
Janice
This is a very easy candy recipe for Susie, it doesn’t get any easier then this but it is really, really good. Good luck.
Phyllis
See’s Fudge
1 lb powdered sugar(3 cups)
12 oz. chocolate chips
1/4 lb. butter
2 eggs
Melt chocolate chips and butter in microwave 3 minutes. While that is melting stir eggs and powdered sugar until smooth, then add mixtures together, stir again until smooth. Add nuts and pour into buttered 8x8 foil-lined pan and refrigerate 1 to 2 hours. Lift candy out of pan with foil, cut into squares, refrigerate in covered dish.
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