This week is Christmas in July around our house so I thought I'd share a christmas recipe
You will need:
8 cups popped popcorn
10 oz. assorted gum drops
2 cups salted peanuts
1/2 cup butter or margarine (1 stick)
1/2 cup canola oil
1lb marshmellows
1. In a large bowl combine popcorn, gum drops and 2 cups salted peanuts.
2. In a medium saucepan, melt together 1/2 cup butter, 1/2 cup canola oil and marshmellows. Stir together until blended.
3. Pour over popcorn mixture and carefully stir until evenly coated.
4. Lightly pack into a buttered angel food or bundt cake pan.
5.Let cool completely, about six hours. Remove from pan and sprinkle with colored sugar. To Serve slice thinly.
Saturday, July 18, 2009
Orange Soda Cake cones
18 ice-cream cones with flat bottoms
2 cups Gold Medal® all-purpose flour
1 cup sugar
1/2 cup shortening
1/2 cup finely crushed orange-flavored hard candy
1 cup orange-flavored soda pop
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon grated orange peel
2 eggs
1 tub Betty Crocker® Rich & Creamy vanilla ready-to-spread frosting
Additional finely crushed orange-flavored hard candy, if desired
9 orange candy cane sticks or plastic straws
1. Heat oven to 350ºF. Place cones upright in medium muffin cups, 2 1/2x1 1/4 inches, or rectangular pan, 13x9x2 inches.
2. Beat flour, sugar, shortening, 1/4 cup of the crushed candy, the soda pop, baking powder, baking soda, salt, orange peel and eggs in medium bowl with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into cones, filling each to within about 1/4 inch of top.
3. Bake 20 to 23 minutes or until toothpick inserted in center of cake comes out clean. Remove cones from muffin cups to wire rack. Cool completely, about 1 hour.
4. Stir together frosting and remaining 1/4 cup crushed candy; spread over cupcakes. Sprinkle with additional candy. Cut or break candy sticks in half; insert into each frosted cupcake cone.
2 cups Gold Medal® all-purpose flour
1 cup sugar
1/2 cup shortening
1/2 cup finely crushed orange-flavored hard candy
1 cup orange-flavored soda pop
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon grated orange peel
2 eggs
1 tub Betty Crocker® Rich & Creamy vanilla ready-to-spread frosting
Additional finely crushed orange-flavored hard candy, if desired
9 orange candy cane sticks or plastic straws
1. Heat oven to 350ºF. Place cones upright in medium muffin cups, 2 1/2x1 1/4 inches, or rectangular pan, 13x9x2 inches.
2. Beat flour, sugar, shortening, 1/4 cup of the crushed candy, the soda pop, baking powder, baking soda, salt, orange peel and eggs in medium bowl with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into cones, filling each to within about 1/4 inch of top.
3. Bake 20 to 23 minutes or until toothpick inserted in center of cake comes out clean. Remove cones from muffin cups to wire rack. Cool completely, about 1 hour.
4. Stir together frosting and remaining 1/4 cup crushed candy; spread over cupcakes. Sprinkle with additional candy. Cut or break candy sticks in half; insert into each frosted cupcake cone.
Root Beer Float Cake
Cake
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
Root Beer-Spiced Whipped Cream
1 cup whipping cream
2 tablespoons granulated or powdered sugar
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
2 tablespoons crushed hard root beer candies
1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
2. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Reserve 1 cup batter. Stir 1/2 teaspoon allspice and 1/2 teaspoon cinnamon into reserved batter; set aside. Pour remaining batter into pan.
3. Drop spiced batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with spatula or knife in S-shaped curves in one continuous motion. Turn pan 1/4 turn, and repeat cutting for swirled design.
4. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
5. In chilled small bowl, beat spiced whipped cream ingredients on high speed until soft peaks form. Spread over cake. Sprinkle each serving with crushed candies just before serving. Store covered in refrigerator.
High Altitude (3500-6500 ft): Make cake mix following High Altitude directions for 13x9-inch pan on box.
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
Root Beer-Spiced Whipped Cream
1 cup whipping cream
2 tablespoons granulated or powdered sugar
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
2 tablespoons crushed hard root beer candies
1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
2. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Reserve 1 cup batter. Stir 1/2 teaspoon allspice and 1/2 teaspoon cinnamon into reserved batter; set aside. Pour remaining batter into pan.
3. Drop spiced batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with spatula or knife in S-shaped curves in one continuous motion. Turn pan 1/4 turn, and repeat cutting for swirled design.
4. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
5. In chilled small bowl, beat spiced whipped cream ingredients on high speed until soft peaks form. Spread over cake. Sprinkle each serving with crushed candies just before serving. Store covered in refrigerator.
High Altitude (3500-6500 ft): Make cake mix following High Altitude directions for 13x9-inch pan on box.
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