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Buttercrunch Popcorn
Heat oven to 250~. Grease 14x10" roasting pan. Pop the popcorn. Put nuts
and popcorn in a very large bowl.
Bring brown sugar, corn syrup and butter to boil, stirring until sugar is
dissolved. Reduce heat and cook for 5 minutes. Remove from heat; stir in
butterscotch chips, vanilla, baking soda and salt until blended and smooth.
Working quickly and using two wooden spoons pour syrup over popcorn and nuts,
stir to coat thoroughly. Pour mixture into pan; bake 45 minutes, stirring
occasionally. Remove from oven, cool mixture in pan about 15 minutes. Turn
mixture out of pan onto foil to cool completely. Break popcorn into smaller
pieces; store in airtight containers in cool dry place up to 2 weeks. Makes
about 4 quarts.
Can use peanuts or almonds instead of walnuts.
Ingredients
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Category:
Snacks
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Butterscotch Nibbles
In large saucepan over low heat, melt butterscotch morsels and peanut
butter, stirring frequently. Stir in cereal until pieces are coated.
Stir in chocolate morsels just until combined but not melted. Spread on
waxed paper lined tray. Chill 30 minutes or until coating is set. Store
in airtight container.
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Category:
Snacks
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Butterscotch Popcorn
Preheat oven to 300~. Place popcorn and nuts in greased large roasting pan; set
aside. In a heavy 3-quart saucepan, combine butterscotch morsels, corn syrup
and butter. Cook over medium heat, stirring constantly, until mixture boils.
Pour butterscotch mixture over popcorn; stir to coat well. Bake 45 minutes,
stirring frequently. Remove from oven; stir every 10 minutes until slightly
cooled. When cool, store in a tightly covered container. Makes about 3 1/2
quarts.
Ingredients
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Category:
Snacks
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Cajun Patry Mix
Preheated 350ø oven. In 15 x 10 x 2 inch baking pan
melt butter in oven. Remove. Stir in parsely, celery
salt, garlic powder, cayenne and pepper sauce.
Gradually add cereal, stirring until all pieces are
evenly coated. Bake 20 to 25 minutes, stirring every
10 minutes. Add onions, mixing well Spread on
absorbent paper to cool. Store in air tight container.
Microwave Directions*: In 3 1/2 quart bowl or 13 x 9
x 2 inch microwave-safe dish melt butter on HIGH 1
minute. Stir in parsely, celery salt, garlic powder,
cayenne, and pepper sauce; mix well. Gradually add
cereal, stirring until all pieces are evenly coated.
Microwave on HIGH 3 1/2 to 4 1/2 minutes, stirring
every 1 1/2 minutes. Add onions. Cook an additional
1 1/2 minutes. Spread on absorbent paper to cool.
Store in air tight container. *A 650 watt microwave
was used. For other wattage ovens, time may need to
be adjusted. Makes 9 cups.
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Category:
Snacks
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Cajun Popcorn
Preheat oven to 300. In a small bowl, combine
margarine, paprika, lemon pepper, salt, garlic powder,
onion powder, and red pepper. Place popcorn in a large
baking pan; pour butter mixture over popcorn and stir
until well coated. Bake 15 minutes, stirring every 5
minutes. Remove from oven; cool completely. Store in
airtight container.
Ingredients
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Category:
Snacks
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California Confection
Melt margarine in a 9 x 13 inch baking pan -- either in microwave or in
pre-heating oven. Mix in cracker crumbs, wheat germ, sunflower seeds, and
figs; press in an even layer. Pour non-fat sweetened condensed milk
evenly over crumb mixture. Top with coconut and walnuts, pressing down
lightly. Bake in a 350 F. oven for 25 to 30 minutes until toasty brown.
Cool. Serve from pan in small squares or break into toffee-like pieces.
Enjoy like candy, or trail mix, or top fresh fruit or ice cream with
melt-in-your-mouth California Confection.
Ingredients
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Category:
Snacks
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