July 2008 MonthlyLOLLIPOP RECIPE
15 lollipop sticks
1/4 c. butter
1/2 c. light corn syrup
3/4 c. sugar
Few drops of food coloring
Lightly butter baking sheet, 10 1/2 x 12 inches. Arrange lollipop sticks on baking sheet. Combine butter, corn syrup and sugar in 1 quart saucepan. Heat to boiling over medium high heat, stirring occasionally.
Reduce heat to medium. Continue cooking, stirring frequently, to 270 degrees on candy thermometer (or until a few drops of syrup dropped into very cold water separate into threads which are hard but not brittle).
Stir in food color. Drop mixture by tablespoonfuls over end of each lollipop stick. If desired while lollipops are hot, press on candy decorations. To decorate when cooled, brush underside of candy decorations with corn syrup and press into lollipops. Cool lollipops thoroughly before removing from baking sheet.
July 2008 6x6 Flag
American Apple Pie
1/3 c. packed light brown sugar
1/3 c. white sugar
1 Tbsp. all-purpose flour
1 tsp. lemon juice
1/3 tsp. ground cinnamon
7 1/2 c. peeled, cored and sliced apples
1 c. raisins
1 pastry for 9 inch double crust pie
1 egg
Preheat oven 425 degrees F. Spray deep dish pie plate with cooking spray.Combine white sugar, light brown sugar, flour, lemon, cinnamon, and mix well. Add apples and raisins to sugar mixture; stir until fruit is well coated. Spoon apple mixture into pie crust. Place second piecrust on top of filling, and trim edges. Lightly glaze top of pie with a beaten egg, then sprinkled with a little sugar. Bake till golden brown, about 35 to 40 minutes. Place on a wire rack, and cool 30 minutes.
July 2008 6x6 Mystery
Soda Fountain Ice Cream Pie
1 1/2 c. crushed rolled sugar
ice cream cones (12 cones)
1/2 c. margarine or butter, melted
1/4 c. sugar
3 1/2 c. fresh strawberries
1 qt. vanilla ice cream, softened
1/3 c. malted milk powder
1 1/2 c. hot fudge
ice cream topping
Whipped cream (optional)
Sliced almonds (optional)
Whole strawberries (optional)
In a small bowl, combine crushed cones, margarine or butter, and sugar. Press onto the bottom and 1 inch up the sides of a 9-inch springform pan or into a 10-inch pie plate; set aside.
Place 3 cups of the strawberries in a blender container. Cover; blend until smooth (should have 1 1/2 c. puree). Chop remaining 1/2 cup strawberries; set aside.
In a large mixing bowl, stir together strawberry puree, ice cream, chopped strawberries, and malted milk powder. Pour into prepared crust. Cover; freeze 8 hours or until firm. Spread fudge topping over pie; freeze at least 2 hours more.
To serve, let pie stand at room temperature 30 minutes before cutting into wedges. If desired, top each serving with whipped cream, sliced almonds, and additional whole strawberries. Makes 10 servings.
July 2008 Tag RWB
Red, White & Bleu Slaw
6 cups green cabbage, coarsely shredded
1/2 cup bacon bits
3/4 cup bleu cheese, crumbled
1 cup Marzetti Slaw Dressing
Cherry tomatoes
Combine green cabbage, bacon bits, 1/2 cup bleu cheese. Add slaw dressing and toss gently to coat well. Chill to blend flavors. When you're ready to serve, garnish with cherry tomatoes and another 1/4 cup bleu cheese.
Strawberry Lemonade Slush
1 (10 ounce) package frozen sweetened sliced strawberries
3/4 cup pink lemonade concentrate
3/4 cup water
3/4 cup crushed ice
2 cups chilled club soda
In a blender or food processor, place the strawberries, concentrate, water and ice; cover and process until smooth. Pour into a 2-qt. freezer container. Cover and freeze for at least 12 hours or until icy. Remove from freezer 1 hour before serving. Just before serving, transfer strawberry mixture to a large bowl; stir in soda.
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