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Archive for September, 2013

CHEX SCHOOL FUEL

¼ C packed brown sugarChex SF

3 Tblsp. Light Corn Syrup

6 Tblsp.  Butter

¼ tsp. baking soda

4 C Corn Chex cereal

4 C Rice Chex cereal

¼ C semisweet choc chips

¼ C white choc chips

 

Microwave:

Microwave brown sugar, butter, and corn syrup in large microwavable bowl uncovered on high for 1 minute.  Stir and microwave for 1 more minute, or until butter is completely melted.  Mix in baking soda until dissolved.  Stir in cereals.  Microwave on high 3 minutes, stirring every minute.

 

Oven & Stove (for larger quantities – I use this when I triple the recipe):

Preheat oven to 250 degrees.  Heat sugar, butter, and corn syrup on the stove in small pot until butter is completely melted.  Mix in baking soda until dissolved.  Put cereals in a large, deep pan (I use the industrial-sized foil pans).  Pour sugar sauce over the cereals evenly and stir.  Place in oven for 40 minutes, stirring every 10 minutes or so.

 

Both:

Once sugar sauce is evenly distributed throughout cereals, spread the mix out on wax paper or cookie sheets and let cool for 10 minutes.  Break into bite-sized pieces.  Microwave chocolates separately and drizzle separately over the top (I sometimes add a tsp of oil or butter to make the chocolate mixes smoother).  To make the chocolate lines, dip a knife in the chocolate and wave over the mix.  Allow to chocolate to harden in fridge for 30 minutes or on the table for about 1 ½ hours. 

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Merengue Kisses1/4 C + 1/2 C superfine sugar

1 1/2 Tblsp. cornstarch

3 large egg whites, at room temperature

1/4 tsp. cream of tartar

1 tsp. pure vanilla extract

1/2 tsp. almond extract

 

   1. Preheat oven to 225. Line large baking sheet with parchment paper, or use reusable nonstick cookie sheet liner. Place a 3/8 inch-wide star tip into 12-inch pastry bag. (If you don’t have pastry bag and star tip, don’t worry! You can drop little mounds of meringue with a measuring tablespoon–they won’t look as pretty as the piped ones, but they’ll taste just as good.)

 

   2. In small bowl, mix 1/4 cup sugar with cornstarch and reserve. In medium bowl, with electronic mixer on high speed, beat together egg whites and cream of tartar until soft peaks form. Gradually beat in remaining 1/2 cup of sugar, 1 tablespoon at a time. Reduce mixer speed to medium and gradually beat in reserved sugar-cornstarch mixture until incorporated. Add vanilla and almond extracts. Increase mixer speed to high and beat 5 minutes, scraping down sides of bowl several times, until stiff and glossy peaks form. If using pastry bag fill with mixture.

 

   3. Onto prepared baking sheet, pipe kisses, spacing 1/2 inch apart. Or drop mixture by rounded tablespoonfuls.

 

   4. For crisp meringues, bake in 225 degrees oven until firm to the touch and crisp throughout, about 1 1/2 hours, turning baking sheet once from front to back halfway through baking. For chewier meringues, bake about 1 1/4 hours, rotating sheet once halfway through baking. Cool meringues slightly on baking sheet on wire rack.  Transfer meringues to wire rack to cool completely. Store in airtight container at room temperature for up to 3 days.

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NOTE:  You can make a variety of flavors.  Instead of vanilla almond, add:

            ORANGE KISSES:   1 tsp. orange extract & 12 drops orange food coloring

            STRAWBERRY:        1 ½ tsp. strawberry extract & 12 drops red food coloring

            MINT KISSES:        ½ tsp. mint extract & 12 drops green food coloring

COCOA KISSES:     1 ½ tsp chocolate extract.  After beating egg white mixture, sift 2 Tblsp. Unsweetened cocoa powder over mixture and fold it gently in until thoroughly blended.  Bake as directed.

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