Sorry!

The computers had a malfunction and I couldn't post anything on Tuesday, so I will post two posts today!!!! Thanx!!!!!

The Winner of The Sweet Treat of The "every two days"!!!!!!

Candy Canes!!!!!

Ingredients:

• One pound of granulated sugar
• One cupful of water
• A quarter of a cupful of vinegar or half a teaspoonful of cream of tartar
• One small tablespoonful of glycerine
• Use vanilla, rose, lemon, or peppermint to flavor

Directions:

1. Boil all except the flavouring for twenty minutes to half an hour, without stirring, or until crisp when dropped in water. Just before pouring upon greased platters to cool, add half a teaspoonful of baking soda.
2. After pouring upon platters to cool, pour two teaspoonfuls of flavouring over the top. When partly cool, pull it until very white. Draw it into sticks the size you wish, and cut off with shears into short sticks or kiss-shaped drops.
3. The candy may be colored if desired, and the sticks shaped to make homemade candy canes for Christmas. Two thin sticks, one colored red and one left white, when twisted together and rolled, will make a striped candy cane.
   
   Thank You To homemade-dessert-recipes.com!!!!!
   

The Winner of The Sweet Treat of The "every two days"!!!!!

Fried Ice Cream!!!!!

Ingredients:

• 1 quart vanilla ice cream
• 3 cups crushed cornflakes cereal
• 1 teaspoon cinnamon, ground
• 3 eggs, whites only
• 2 quarts oil, for frying

Directions:

1. Scoop ice cream into 8 - 1/2 cup sized balls. Place on baking sheet and freeze until firm, about 1 hour.
2. In a shallow dish, combine cornflakes and cinnamon, in another dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, 3 hours.
3. In deep fryer or heavy, large saucepan, heat oil to 375 degrees F or 190 degrees C.
4. Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain quickly on paper towels and serve immediately.

Thank You To allrecipes.com!!!!

Attention Everyone!!!!

ALL WEEKENDS DO NOT COUNT AS PART OF THE EVERY TWO DAYS!!!!!!!!!!! I WILL ONLY POST ON TUESDAYS AND THURSDAYS!!!!!!!!

The Winner of The Sweet Treat of The "every 2 days"!!!!

Lollipops

    

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients: 

• 1 cup sugar
• ½ cup golden syrup, you may use corn syrup but it's much healthier with golden
• ¼ cup water
• ¾ tsp extract of your choice (vanilla, mint, cinnamon, coconut, etc)
• Food coloring (optional)
• Lollipop molds and sticks

Preparation:

1. Prepare your molds by spraying them with nonstick cooking spray or smearing butter, and inserting lollipop sticks into the molds.

2. Combine the sugar, golden syrup or corn syrup, and water in a medium saucepan over medium-high heat. Insert the candy thermometer and stir until sugar dissolves.

3. Allow to boil, without stirring, until candy reaches 295 degrees (hard-crack stage).

4. Once the candy reaches 295, remove it from heat. Stir in the extract of your choice, and, if desired, food coloring.

5. Spoon the candy into the mold cavities, making sure to cover the back of the stick.

6. Allow to cool completely and remove once hardened.

Thank you to candy.about.com!!!!

The winner of the Sweat Treat of the "every two days"!!!!!

Caramel Apples!!!

6 - 8 small apples, un-waxed, cold
1 cup heavy cream
1/2 teaspoon sea salt
1 cup honey

Special Equiptment: candy thermometer, and lollipop sticks 

1.) Line a baking sheet with parchment paper.
2.) Push a lollipop or Popsicle stick deep into each apple through the stem.
3.) Fill a large bowl 1/2 full with ice water and set aside.

In a thick bottomed, medium saucepan heat the cream and salt until tiny bubbles start forming where the milk touches the pan when it’s just before a simmer. Stir in the honey at this point. Next, bring the mixture to a boil. Now reduce the heat to an active simmer and cook, stirring constantly with a wooden spoon, for about 15-20 minutes or until the mixture reaches about 255-260F degrees. To stop the caramel from cooking, very, very carefully set the bottom of the saucepan in the bowl of cold water you prepared earlier. Make sure to take special care not to get any of the water on the caramel. Stir until caramel begins to thicken up - you want the caramel to be thin enough that it will easily coat your apples, but not so thin that it will run right off. If the caramel thickens too much simply put the pot back over the burner for 10 seconds or so to heat it up a bit.

Some may tilt the sauce pan so all the caramel forms a pool on one side, and use their other hand to dunk and twirl each apple until it is thoroughly coated with caramel. Place each apple on the parchment lined baking sheets and allow the caramel to cool and set.

Makes 6 - 8 caramel apples.

Special thanks to 101cookbooks.com!!!