Various Recipes

12 c Poppped popcorn

3 c Walnut or pecan halves

-OR- unblanched whole — almonds 1 c Packed brown sugar

1/2 c Margarine or butter

1/4 c Light corn syrup

1/2 ts Salt

1/2 ts Baking soda

Divide popcorn and nuts between 2 ungreased rectangular pans, 13x9x2 inches. Cook brown sugar, margarine, corn syrup and salt over medium heat, stirring occasionally, until bubbly around edges. Continue cooking 5 minutes; remove from heat. Stir in baking soda until foamy. Pour over popcorn and nuts, stirring until corn is well coated. Bake uncovered in 200 degree F oven, stirring every 15 minutes, 1 hour. 300 calories per serving. Caramel Corn: Increase popped popcorn to 15 cups; omit nuts. * Source: Betty Crocker’s Cookbook * Typed for you by Karen Mintzias

1 1/4 c Sifted confectioners sugar

1/4 c Plus 1 tb sifted flour

1/2 ts Salt

5 tb Baking cocoa

6 Eggs, separated

1/4 ts Cream of tartar

1 1/4 ts Vanilla

1 tb Water

1 c Heavy cream

2 tb Sugar

12 Marshmallows, cut up

1 oz Unsweetened chocolate,

-melted and cooled 2 c Sifted confectioners sugar

Light cream 1/4 c Chopped pecans

Sift together 1-1/4 cup confectioners sugar, flour, salt and cocoa 3 times. Set aside. Beat egg whites with cream of tartar in bowl until stiff peaks form, using electric mixer at high speed. Set aside. Beat egg yolks in another bowl until thick and lemon colored, using electric mixer at high speed. Beat in vanilaa and water. Blend in dry ingredients, beating well. Fold in beaten egg whites. Spread batter in greased and waxed paper lined 15x10x1 inch jelly roll pan. Bake in 375 oven 15-20 minutes or until cake

tests done. Meanwhile, lightly dust a clean dish towel with confectioners sugar. Loosen cake around edges with spatula and invert cake on towel. Lift off pan and carefully peel off paper. With a sharp knife, cut off crisp edges. Roll up cake gently, from narrow end, by folding edge of cake over and then tucking it in towel. Continue rolling cake, using towel as aid. Let cake cool in towel on rack. Whip heavy cream in bowl until thickened, using electric mixer at high speed. Add sugar, beating until soft peaks form. Fold in marshmallows. Unroll cake. Spread with cream mixture. Reroll (without towel) Combine cooled chocolate and 2 cups confectioners sugar in bolw. Add enough light cream to make a frosting of spreading consistency. Spread over cake roll. Sprinkle with pecans. Refrigerate until serving time. Makes 10 servings. Origin: Farm Journal’s Choice Chocolate Recipes Shared by: Sharon Stevens

——————————-BASIC DIVINITY——————————- 1/2 c Light corn syrup

2 1/2 c Sugar

1/4 ts Salt

1/2 c Water

2 Egg whites

1 ts Vanilla extract

1 c Coarsely chopped nuts

——————————HOLIDAY DIVINITY—————————— 1/4 c Chopped candied cherries

1/4 c Chopped candied pineapple

—————————–CHOCOLATE DIVINITY—————————– 6 oz Semisweet chocolate chips

1 c Nut halves (instead of

-chopped nuts) ——————————GINGER DIVINITY—————————— 6 tb Water Instead of the

2 tb Preserved-ginger syrup / 1/2

-cup water 1/2 c Finely diced ginger

Servings: 1 1/2 pounds DIRECTIONS: In saucepan mix corn syrup, sugar, salt and water. Cook, stirring, until sugar is dissolved. Continue cooking, without stirring, until a small amount of mixture forms a firm ball when dropped in cold water (248-F). Beat egg whites until stiff, but not dry. Pour about half the syrup slowly over whites, beating constantly. Cook remainder until a small amount forms hard threads in cold water (272-F). Add slowly to first mixture, and beat until mixture holds its shape. Add vanilla and nuts; drop by dessert-spoonfuls onto waxed paper, or spread in buttered 9x9x2″ pan, and when firm, cut in squares. HOLIDAY DIVINITY: Follow above instructions, adding candied cherries and pineapple with the nuts. CHOCOLATE DIVINITY: Follow above instructions, adding chocolate and nuts with vanilla after beating; then beat until well blended. GINGER DIVINITY: Follow above instructions, using the water and ginger syrup for the liquid. Add diced ginger with the nuts. Source: Mom’s old magazine clippings- 1940′s to 1970′s From: Sallie Austin

1 pk Semi-sweet choc. chips 6oz

3 c Minature marshmallows colors

1/4 c Butter

3/4 c Chopped walnuts or pecans

In a saucepan melt chocolate chips and butter or margarine. Remove from heat and cool. Add colored marshmallows and 1/4 cup of the nuts. Mix well and divide into 2 6″ long rolls and roll in rest of nuts. Wrap in waxed paper & chill thoroughly 2-3 hours. Slice and serve.

3 c Sugar

1 t Baking Soda

1 Pinch of Salt

1 c Buttermilk

3/4 c White Corn Syrup

2 T Butter

2 c Pecan Halves

In a large saucepan, (5 or 6 Quart size) combine sugar, baking soda, salt, buttermilk and corn syrup. Bring to a boil, stirring constantly. Reduce heat to medium-low, continue cooking until mixture becomes caramel-colored and reaches soft ball stage (238 degrees). Remove from heat, add butter and pecan halves. Beat until thick enough to drop from a spoon onto waxed paper. If mixture becomes too hard, return to heat and add small amount of water. Stir until smooth. Yield: 44 to 48 Pralines. *** Variation *** Reduce sugar to 2 cups. Omit corn syrup. Increase butter to 3/4 cup, add 1 teaspoon vanilla. Include butter in cooking stage. Add vanilla with pecans. Source: Cook ‘EM Horns cookbook, The Ex-students Association, Univ. of Texas, Austin.