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« Reply #30 on: September 12, 2009, 10:59:56 pm »

Old-Fashioned Red Candy Apples (I make these and popcorn balls for the kids I know at Halloween)

8 medium sized apples
8 wooden sticks
3 cups white sugar
1/2 cup light corn syrup
1 cup water
1/4 teaspoon cinnamon (optional)
1/4 teaspoon red food coloring (optional)

Wash and dry the apples. Remove any stems or leaves and insert a wooden stick into the end of each apple. Set apples aside.

Heat and stir sugar, corn syrup and water in a saucepan until sugar has dissolved. Boil until the syrup reaches 300 degrees on a candy thermometer, or until a little syrup dropped into cold water separates into breakable threads.

Remove from heat and stir in cinnamon and food coloring, if using.

Dip one apple completely in the syrup and swirl it around a little with the stick to coat. Hold the apple above the saucepan to drain off excess. Place apple, with the stick facing up, on a well greased pan.
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« Reply #31 on: September 13, 2009, 11:12:46 pm »

Quick Microwave Caramel Apples (I always make a few carmel apples too and let the kids choose)

6 apples
6 wooden sticks
1 (14 oz) package of wrapped caramels
2 tablespoons milk

Wash and dry apples and remove stems. Insert a wooden stick into the end of each apple and set aside.

Place unwrapped caramels and milk in a microwave safe bowl. Microwave on high for 2 minutes, stirring once.  Swirl each apple in caramel mixture, then place on a well greased cookie sheet to cool and set.
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« Reply #32 on: September 14, 2009, 09:09:07 pm »

Choco-Peanut Butter Apples

10 wooden popsicle sticks
10 medium tart apples, stems removed
1 (10-ounce) package peanut butter chips
1/2 cup vegetable oil
2/3 cup powdered sugar
2/3 cup unsweetened baking cocoa
Chopped dry roasted peanuts

Insert wooden stick into each washed and thoroughly dried apple.
Cover a cookie sheet with wax paper. Stir together peanut butter chips and oil in medium microwave-safe bowl. Microwave at HIGH 1 1/2 minutes or until chips are softened. Stir until melted. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.

In a small bowl, combine powdered sugar and cocoa and then gradually add dry mixture to melted chip mixture, stirring until smooth. Microwave at HIGH 1 minute or until very warm.
Dip apples in mixture; twirl to remove excess coating. (If coating becomes too thick, return to microwave for a few seconds.)
 
Roll lower half of coated apple in chopped peanuts, if desired.  Allow to cool on prepared cookie sheet. Store in refrigerator.
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« Reply #33 on: September 15, 2009, 08:38:15 pm »

Candy Corn Crispy Treats

3 tablespoons butter
1 (10-ounce) package large marshmallows
6 cups crispy rice cereal
1 cup candy corn
1/4 cup semisweet chocolate chips, melted

Coat a 9 x 13 baking dish with nonstick 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 then cut into bars. Keep covered until ready to serve.
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« Reply #34 on: September 16, 2009, 10:01:47 pm »

Fall Snack Mix

1 cup diced dried apricots
1/2 cup dried cherries or cranberries
1/2 cup unsalted or lightly salted roasted almonds or sunflower seeds
1 1/2 cup unsalted or lightly salted roasted peanuts
1/2 teaspoon pumpkin pie spice
1/3 cup white chocolate chips

Add all of the ingredients to a gallon size plastic bag and seal.
Toss the bag around to mix all of the ingredients well. 
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« Reply #35 on: September 17, 2009, 08:59:26 pm »

Finger Gelatin from Juice

1–12 ounce can frozen juice concentrate (use your favorite)
3 envelopes unflavored gelatin
1 1/2 cups water
9" x 13” baking pan


In a pan, bring the water to a boil.  Add the gelatin and stir until dissolved and add the frozen juice to the dissolved gelatin.
Remove from heat.  Pour gelatin mixture into pan.
Place in refrigerator to set for several hours or overnight.
When the gelatin is firm cut into 1 inch squares.  Keep refrigerated in air tight container.  Kids really like finger gelatin and they can even help make it. 
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« Reply #36 on: September 20, 2009, 07:26:00 pm »

Cookies in a Jar

Chocolate Chip Oatmeal Cookie Mix
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1-1/4 cups quick-cooking oats
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup chopped walnuts
1/2 cup semisweet chocolate chips

Quart-size canning jar In large bowl, combine flour, baking powder and baking soda; mix well and pour into canning jar, tapping jar on counter to level ingredients. Add to jar in turn: oats, granulated sugar, brown sugar, walnuts, and chocolate chips, tapping jar on counter to level after each addition. Seal jar, and decorate, if desired.  I always attach a wooden mixing spoon to mine and decorate the lid with a pretty print fabric cut with pinking sheers.  They make lovely gifts.

IMPORTANT: Attach a copy of baking instructions to jar.


Chocolate Chip Oatmeal Cookies In A Jar Baking Instructions
1 jar homemade cookie mix
1/2 cup (1 stick) butter, melted
1 egg
1 teaspoon vanilla extract

Preheat oven to 375 degrees F. Empty contents of jar into large bowl; add melted butter, egg, and vanilla. Mix until completely blended; mixture will be thick. Shape into walnut-sized balls and place on ungreased cookie sheets 2 inches apart. Bake 8 to 10 minutes, or until edges are golden. Remove to wire rack to cool. ENJOY!
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« Reply #37 on: September 23, 2009, 11:41:27 pm »

Spicy Pumpkin Seeds

1 large egg white
2 Tbls + 1 tsp sugar
1 1/4 tsp kosher salt
1 1/4 tsp sweet smoked paprika
1/4 tsp cayenne pepper
1/4 tsp or less cinnamon
2 cups shelled raw pumpkin seeds

Heat oven to 300.  Line baking sheet with parchment paper and coat with cooking spray.  Whisk egg white in a medium bowl until very foamy.  Add remaining ingredients, except seeds, and whisk well.  Stir in seeds to coat   Lift them up with a slotted spoon and spread in a single layer on baking sheet.  Discard leftover liquid.  Roast seeds, tossing them several times until puffed and edged with brown, about 25 minutes.  Cool completely.  Gently pry seeds from sheet and break up any large clumps into smaller chards.  Store up to 2 weeks in airtight container.
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« Reply #38 on: September 29, 2009, 10:41:00 pm »

Nectarine Sorbet

6 ripe nectarines (about 2 pounds)
2/3 cup water
3/4 cup sugar
1/4 tsp lemon juice, freshly squeezed

Slice unpeeled nectarines in half and remove the pits.  Cut nectarines into small chinks and cook with water in a medium saucepan, covered, over medium heat, stirring occasionally, until they're soft and cooked through, about 10 minutes.  Add more water if necessary during cooking.  Remove from heat and stir in sugar.  Let cool to room temperature.  When cool, puree mixture in a blender until smooth.  Stir in lemon juice,  Chill thouroughly.  Freeze in ice cream maker or individual bowls., stirring the sorbet periodically.  Serve in a bowl with assorted fresh fruits.
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