OCR Text |
Show DECEMBER 9, 1986 L, PGFEGJBCD PEPPERMINT POPCORN quarts popcorn Vi cup margarine 1 cup sugar Vi tsp. salt V cup white syrup Vi tsp. peppermint extract Vs tsp. green coloring 3 In 2 quart pan melt butter. Stir in sugar, salt and corn syrup. Cook, stirring constantly until the sugar, disolves and mixture comes to a1 boil. Boil without stirring for 3 minutes. Remove from heat. Stir in peppermint and coloring. Pour over corn. Mix. Bake in 230 degree oven for 1 hour stirring every 13 minutes. Cool and store in an airtight container. CARMEL CORN 1 cube margarine 2 cups brown sugar I cup white Karo 1 can Eagle Brand milk 1 Tsp. vanilla 4 qts. popped corn Melt margarine. Add brown sugar and Karo. Bring to boil. Add Eagle Brand milk. Stir and cook until firm ball stage. Add vanilla. Pour over popped com. POPCORN TOPPING Vi cup margarine 1 tsp. dill tsp. lemon pepper 1 tsp. Worcestershire sauce Vi tsp. garlic powder V2 tsp. onion powder V tsp. salt Melt together, pour over popped com 1 SPARKLE CUT-OU- T COOKIES 1 z. pkg. Philadelphia Brand Cream Cheese 1 cup Parkay margarine Vi cup sugar Vi teaspoon vanilla 2V4 cups flour Dash of salt Colored sugar TOFFEE POPCORN Commercial popped and tered com 1 2 but- lb. margarine cups sugar Vi cup water Cook in heavy pan, constantly stir until it smokes and turns light brown. Pour over com, stir until powdered. 2 MOTHER GOOSE CORN cups sugar cup water Shake of salt 1 Tbs. vinegar Red food coloring 4 qts. popped com Boil sugar and water until it strings. Add a shake of salt, vinegar and food coloring. Pour over com and stir until glaze loses its shine and turns powdery. 1 POPPYCOCK 4 Qts. popped com Vi lb. pecans, dumped on top 2 sticks margarine Vi cup light Karo 1 tsp. salt cups brown sugar tsp. vanilla Vi tsp. soda In heavy pan melt margarine, add Karo, salt, and brown sugar. Stir occasionally. Boil for 3 minutes. Remove from heat, add vanilla and soda. Pour over com and nuts. Turn into 2 greased jelly roll pans. Bake at 230 for 43 min. to 1 hour. Stir every 13 minutes. Watch carefully last 13 minutes. 2 1 Add flour and salt; mix well.Chill. On lightly floured surface, roll out dough to inch thickness; cut with cookie cutters. Placd on ungreased cookie sheet. Decorate with colored sugar or decorative candies, if desired. Bake at 375 degrees, 8 to 10 minutes or until edges just start to brown assorted ch Approximately 2Vi dozen. Note: Due to variation in ovens, watch carefully. vanilla, mixing until well blended. SCANDINAVIAN DROPS Vi cup butter Shape into 1 inch balls; dip in egg ' cup brown sugar, packed white ; roll in nuts ; place on greased 1 cookie sheets: make a depression egg yolk 1 inthe center of each ball. Bake at cup sifted all purpose flour 1 300 degrees about 15 minutes. beaten slightly egg white, Va cup chopped nuts Press down centers again and bake Red or green jelly or candied 20 to 25 minutes longer; cool. Fill fruits with jelly or pieces of candied fruit. Cream butter, add sugar graMake! bout 2 dozen cookies. dually. Blend in egg yolk and flour. Combine softened cream cheese, margarine, sugar and Balloons We Deliver (locally) We Send UPS (Continental U.S.) Now Open in Layton Hills Nall (Next to Safeway) - See Above Expires Dec. FRENCH LACE COOKIES C. flour C. finely chopped nuts Vi C. brown sugar, packed 1 C. corn syrup 1 1 Vi c. shortening Heat oven to 375 degrees. Measure flour by sifting. Blend .flour. and. nuts,. Bring corn syrup, shortening, sugar to a boil in a saucepan over medium iieat, stirring constantly. Remove from heat. Gradually stir in flour and nuts. Drop batter by level teaspoonfuls about 3 inches apart on lightly greased baking sheet. Bake only 8 or 9 cookies at a time. Bake 5 or 6 minutes. Remove from oven, let stand 5 minutes before removing from baking sheet. nmwwminwmMuwMMWM 544-712- 1 31-8- 6 |