WHIPPED CREAM POP CORN
2 Squares Butter
¾ C white Karo Syrup
1 C Sugar
1 C Whipping Cream
1 Big bag of corn pops
Mix all ingredients. Bring to boil and cook to soft ball stage. Pour over ¾ bag of corn pops. Mix and serve.
Tarzan Banana Cream Pop
Judy Watkins8 cups popcorn 1 Tbsp dry instant vanilla pudding mix
¾ C light corn syrup ½ tsp vanilla extract
1 Tbsp butter ½ C crumbled vanilla wafers
2 Tbsp mashed banana
Place popcorn in a large greased bowl. Combine corn syrup and butter in 1 quart saucepan. Bring to boil, stirring constantly. Continue without stirring to hard ball stage. Remove from heat. Stir in banana, pudding mix and vanilla. Pour mixture over popcorn. Stir to coat evenly. Toss in vanilla wafers. The perfect treat when you’re just monkeying around!
Microwave method: Combine corn syrup and butter in 2 1uart glass casserole. Microwave on high 2-3 minutes until mixture reaches hard ball stage. Continue as above.
Easy Carmel Corn
Tonya Cluff2 c. sugar
1 c. light Karo syrup
2 cubes butter
1 can sweet and condensed milk
Cook first three ingredients to soft ball stage
(aprox. 5 minutes) Add condensed milk, stir
constantly, cook to hardball stage over med. heat.
(So that the Carmel is firm in cold water)
Pour over 3-4 bags popped Orvil Redenbaucher
Makes 3 pounds or 40 servings
2/3 C Evaporated Milk
1 ½ sticks butter or margarine
1 package of Milk Chocolate Chips
1 small jar of Marshmallow Crème
1 tsp vanilla
1 C nuts – optional
Spray a 9” square pan. Bring sugar, butter and milk to a full rolling boil on medium heat stirring constantly. Boil 4 minutes longer or until 235 degrees Fahrenheit. Remove from heat. Add chocolate chips and marshmallow crème. Stir until melted. Stir in nuts and vanilla. Pour into pan to cool. Cut and serve.
1 ½ C flour 1 ½ C packed brown sugar
1 ½ C quick oats 2 cubes butter or margarine
½ tsp salt 7 ½ T milk
2/3 tsp soda 48 or 1 lb caramels
1 6oz pkg chocolate chips
Mix flour, oats, salt, soda, brown sugar and butter. Mix with a pastry cutter until crumbly. Put half of the mixture into a ungreased 9x13 pan. Bake at 350 for 10 minutes.
While that is cooking, melt caramels and milk in saucepan. When the mixture is through baking remove from oven and sprinkle chocolate chips on top. Drizzle the melted caramel over the chocolate chips. Sprinkle the rest of the crumble mixture on top of the caramel and pat lightly. Return to oven and bake at 350 for another 15 minutes. Cool and then cut in squares to serve.
Syrup: Batter:3 C Water 1 C Flour
1 C Sugar 1 tsp Baking Powder
1 C Brown Sugar ½ tsp Salt
1 Tbsp Butter 3 Tbsp Butter
1 C Milk
1 C chopped, pitted dates
½ C chopped nuts
Pre- heat oven to 350. Combine syrup ingredients, boil five minutes and pour into buttered pan. Combine dry batter ingredients. Add milk, dates and nuts. Stir mixture lightly into hot syrup. Bake for 30 minutes. After baking, stir crusty part into syrup and allow it to cool before serving. This recipe was in my mom’s family from way before her birth. It was a traditional Christmas Dessert in her childhood home in Indiana. So rich…you need whipped topping to dilute it. Yummmmm.
Heat 1 cup Karo syrup with ½ cup sugar. Stir until melted. Add 1 cup crunchy peanut butter. Mix together and add 3 ½ cups Rice Krispies. Pat into a buttered (or Pam) 9x13 pan. Melt 12 oz package chocolate chips and spread on top. Chill. Cut into 1” squares. This is very rich so 1” size pieces are perfect.
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