Iced Cranberry Tea
2 1/2 quarts water
1 (32-ounce) jar cranberry juice cocktail
- 1/4 cup lemon juice
2 cups sugar
4 (3-inch) cinnamon sticks
1 tablespoon whole cloves
3 family-size tea bags
1 cup orange juice
Garnish: fresh mint sprigs
Bring first 6 ingredients to a boil in a large Dutch oven; reduce heat,
and simmer 10 minutes. Remove from heat, and add tea bags; cover and
steep 5 minutes. Using a slotted spoon, remove and discard tea bags,
cinnamon, and cloves; stir in orange juice. Chill; serve over ice with
lemon wedges. Garnish, if desired. Makes about 4 quarts.
Friday, July 8, 2011
Grandma's Ice Cream Dessert
Grandma's Ice Cream Dessert
1 cup butter
1 cup brown sugar
3 cups Rice Krispies
1 half gallon square container of vanilla ice cream
In large saucepan, combine butter and brown sugar and melt over medium
heat. Be careful not to burn. When it is fully mixed together, add
Rice Krispies. Thoroughly coat Rice Krispies with mixture. In 9 x 13
pan, pat down three-fourths of mixture. Cut ice cream into squares
and layer over Rice Krispies. Layer remaining mixture on top. Place
in freezer and freeze until solid. Cut into squares to serve.
1 cup butter
1 cup brown sugar
3 cups Rice Krispies
1 half gallon square container of vanilla ice cream
In large saucepan, combine butter and brown sugar and melt over medium
heat. Be careful not to burn. When it is fully mixed together, add
Rice Krispies. Thoroughly coat Rice Krispies with mixture. In 9 x 13
pan, pat down three-fourths of mixture. Cut ice cream into squares
and layer over Rice Krispies. Layer remaining mixture on top. Place
in freezer and freeze until solid. Cut into squares to serve.
Shrimp Cocktail
Shrimp Cocktail
One half cup mayonnaise
One half cup catsup
One half cup chili sauce
One quarter cup fresh lemon juice
1 Tbsp. lime juice
2 tsp. prepared horseradish
Hot sauce to taste
One head iceberg lettuce
1 pound cooked large shrimp, peeled and chilled
Combine first 7 ingredients and chill. Arrange some iceberg lettuce leaves in the bottom of individual parfait glasses. Spoon a portion of the sauce in the middle of each glass on the lettuce then drape a few shrimp over the sides of each glass with the tail hanging over the outside of the glass. You can also add a slice of lemon to each glass
One half cup catsup
One half cup chili sauce
One quarter cup fresh lemon juice
1 Tbsp. lime juice
2 tsp. prepared horseradish
Hot sauce to taste
One head iceberg lettuce
1 pound cooked large shrimp, peeled and chilled
Combine first 7 ingredients and chill. Arrange some iceberg lettuce leaves in the bottom of individual parfait glasses. Spoon a portion of the sauce in the middle of each glass on the lettuce then drape a few shrimp over the sides of each glass with the tail hanging over the outside of the glass. You can also add a slice of lemon to each glass
STRAWBERRY SQUARES
STRAWBERRY SQUARES
1 c. flour
1/4 c. brown sugar
1/2 c. chopped pecans
1/2 c. butter, melted
Stir all together and spread on a cookie sheet. Bake at 350 degrees for 20 minutes, stirring every 5 minutes to make toasted crumbs.
FILLING
2 egg whites
1 (16 oz.) pkg. frozen strawberries, partially thawed
2/3 c. sugar
2 tbsp. lemon juice
1 (8 oz.) tub of Cool Whip
Combine whites, sugar, strawberries and lemon juice in large mixer bowl and beat at high speed until stiff peaks form, about 15 minutes. Fold in Cool Whip. Put half of the cooled crumb mixture in the bottom of a 9 x 13 inch pan. Top with filling and sprinkle remainder of crumbs on top. Cover tightly with foil and freeze 5 hours or overnight. Remove from freezer 45 minutes before serving.
1 c. flour
1/4 c. brown sugar
1/2 c. chopped pecans
1/2 c. butter, melted
Stir all together and spread on a cookie sheet. Bake at 350 degrees for 20 minutes, stirring every 5 minutes to make toasted crumbs.
FILLING
2 egg whites
1 (16 oz.) pkg. frozen strawberries, partially thawed
2/3 c. sugar
2 tbsp. lemon juice
1 (8 oz.) tub of Cool Whip
Combine whites, sugar, strawberries and lemon juice in large mixer bowl and beat at high speed until stiff peaks form, about 15 minutes. Fold in Cool Whip. Put half of the cooled crumb mixture in the bottom of a 9 x 13 inch pan. Top with filling and sprinkle remainder of crumbs on top. Cover tightly with foil and freeze 5 hours or overnight. Remove from freezer 45 minutes before serving.
Peanut Butter Popcorn
Peanut Butter Popcorn
1/2 cup light corn syrup (or golden syrup)
1/2 cup sugar
1/2 cup peanut butter
1 teaspoon vanilla
6-8 cups popped popcorn
In small pan melt together corn syrup and sugar.
Add peanut butter and melt.
Be careful not to boil mixture too much, the peanut butter will start
to burn.
Remove from heat and stir in vanilla.
Stir mixture over popcorn,serve,store any left over in baggie,as if ANY will be left
1/2 cup light corn syrup (or golden syrup)
1/2 cup sugar
1/2 cup peanut butter
1 teaspoon vanilla
6-8 cups popped popcorn
In small pan melt together corn syrup and sugar.
Add peanut butter and melt.
Be careful not to boil mixture too much, the peanut butter will start
to burn.
Remove from heat and stir in vanilla.
Stir mixture over popcorn,serve,store any left over in baggie,as if ANY will be left
Sunflower Fudge
Sunflower Fudge
1-1/2 teaspoons plus 1 tablespoon butter (no substitutes) , divided
3 cups (18 ounces) semisweet chocolate chips
10 milk chocolate candy bars (1.55 ounces each), chopped
2 jars (7 ounces each) marshmallow creme
34 cup salted sunflower kernels
4-1/2 cups sugar
1-2/3 cups evaporated milk
1 teaspoon vanilla extract
Line a 13-in. x 9-in. x 2-in. pan with foil and greased the foil with
1-1/2 teaspoons butter; set aside. In a large bowl, combine the
chocolate chips, candy bars, marshmallow creme and sunflower kernels;
set aside.
In a saucepan, combine the sugar, milk and remaining butter. Cook
and stir over medium heat until sugar is dissolved. Bring to a rapid
boil; boil for 5 minutes, stirring constantly.
Remove from the heat; stir in vanilla. Pour over chocolate
mixture and stir until chocolate is melted. Pour into prepared pan.
Refrigerate until firm. Using foil, lift fudge out of pan; cut into 1-
in. squares. Store in the refrigerator. Yield: about 6 pounds.
1-1/2 teaspoons plus 1 tablespoon butter (no substitutes) , divided
3 cups (18 ounces) semisweet chocolate chips
10 milk chocolate candy bars (1.55 ounces each), chopped
2 jars (7 ounces each) marshmallow creme
34 cup salted sunflower kernels
4-1/2 cups sugar
1-2/3 cups evaporated milk
1 teaspoon vanilla extract
Line a 13-in. x 9-in. x 2-in. pan with foil and greased the foil with
1-1/2 teaspoons butter; set aside. In a large bowl, combine the
chocolate chips, candy bars, marshmallow creme and sunflower kernels;
set aside.
In a saucepan, combine the sugar, milk and remaining butter. Cook
and stir over medium heat until sugar is dissolved. Bring to a rapid
boil; boil for 5 minutes, stirring constantly.
Remove from the heat; stir in vanilla. Pour over chocolate
mixture and stir until chocolate is melted. Pour into prepared pan.
Refrigerate until firm. Using foil, lift fudge out of pan; cut into 1-
in. squares. Store in the refrigerator. Yield: about 6 pounds.
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