Archive for the ‘Desserts’ Category
Posted by MontanaVike on January 27th, 2015
Caramel Corn
Total time
1 hour 15 mins
Author: Johnny
Recipe type: Dessert
Cuisine: American
7 quarts plain popped popcorn 2 cups dry roasted peanuts (optional) 2 cups brown sugar ½ cup light corn syrup 1 teaspoon salt 1 cup margarine ½ teaspoon baking soda
Place the popped popcorn into two shallow greased baking pans. Add the peanuts to the popped corn if using. Set aside. Preheat the oven to 200 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly. Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated. Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.
3.2.2885
Posted by MontanaVike on September 9th, 2013
Favorite Chocolate Chip Cookie
1C butter 1C sugar 1C packed brown sugar 1t vanilla 2 eggs 2½C oatmeal split ½t salt 1t baking powder 1t baking soda 2C chocolate chips
Mix butter, sugar, broswn sugar, vanilla and eggs Blend ½ oatmeal (1¼ C) in blender until powdered Add oatmeal to salt, baking powder and baking soda Add wet ingredients and chocolate chips to dry ingredients Mix until combined Place rounded tablespoons on ungreased cookie sheets and bake for 10 minutes
3.2.1255
Posted by MontanaVike on September 9th, 2013
Frog Eye Salad
Author: Johnny
Recipe type: Side dish dessert salad
Cuisine: American
1 C Sugar 2 T flour 2½ t salt 1¾ C unsweetened pineapple juice 2 eggs, beaten 1 T lemon juice 3 quarts water 1 T vegetable oil 1 16oz. package acini di pepe pasta 3 11oz. cans mandarin oranges, drained 2 20oz. cans pineapple tidbits, drained 1 20oz. can pineapple, crushed 1 8oz. container frozen whipped topping, thawed 1 C miniature marshmallows 1 C shredded coconut
In a sauce pan, combine sugar, flour, ½ teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thicekend. Remove from heat; add lemon juice and cool to room temperature. Bring water to a boil, add oil and remaining salt. Cook pasta until al dente. Rinse under cold water and drain. In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving, add marshmallows and coconut. Toss and serve.
3.2.1255
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