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  1. #1
    Join Date
    Jul 2008
    Location
    Newport, New Hampshire, USA
    Posts
    241

    Default Popcorn Balls

    We make these about every year for the holidays:




    Honey Peanut Butter Popcorn Balls

    1 C Sugar
    1 C Honey
    1 C Peanut Butter
    3 quarts of popped corn


    Lightly butter 2 (15"x10") jellyroll pans and evenly spread out the popcorn.
    set aside.

    Heat honey and sugar in in a sauce pan until boiling.
    Remove from heat and thoroughly stir in peanut butter.
    Drizzle the hot mixture evenly over the 2 pans of popcorn.

    Allow to cool for several minutes.
    While still warm, form into balls with your hands.

    CAUTION: boiling sugar mixture is hot!

    We make small (golf ball size) balls and wrap these in colored cellophane tied with ribbon.

    We use "real" peanut butter. You may need to butter your hands to keep from sticking.



    I think that I originally got the recipe from "Gleanings in Bee Culture" in the 1970s.


    -Bob

  2. #2
    Join Date
    Jun 2002
    Location
    parker county, tx
    Posts
    7,923

    Default

    Ooh, that sounds great. I will make some to give for Christmas gifts.

    When I was a kid, my mom used to make the plain old popcorn balls with Karo and they would stick to your teeth. I loved them, and had almost forgotten about them until I saw your thread.
    So many weeds.......so little time.

  3. #3
    Join Date
    Sep 2004
    Location
    Devils Lake, North Dakota
    Posts
    9,183

    Default

    Those sound fantastic!! I've forgotten how great
    popcorn balls are...... Thanks

  4. #4
    Join Date
    Oct 2002
    Location
    The Scenic Flint Hills , KS
    Posts
    5,159

    Default

    Quote Originally Posted by dragonfly View Post
    my mom used to make the plain old popcorn balls with Karo and they would stick to your teeth.
    She didn't take them to hard ball (crack), if she had they wouldn't have been sticky.
    Bullseye Bill in The Scenic Flint Hills , KS
    www.myspace.com/dukewilliam

  5. #5
    Join Date
    Sep 2004
    Location
    Devils Lake, North Dakota
    Posts
    9,183

    Default Favorite Holiday Recipes

    BoBn posted a popcorn ball recipe and I thought
    it would be cool to have a thread with everyone
    posting their favorite holiday goodie along with
    the recipe.....

    Mine is Swedish Kringler

    Swedish Kringler



    • Cut 1/2 cup butter into 1 cup of sifted all purpose flour.
    • Sprinkle 1-2 tablespoons cold water over mixture while tossing and stirring lightly with fork.
    • Add water to driest particles, pushing lumps to side, until dough is just moist enough to hold together.
    • Form into a rectangle. Flatten to about 1/2" thickness; smooth edges.
    • Roll out on floured surface into 2 equal 12"x4.5" rectangles.
    • Place on ungreased baking sheets 4" apart. Set aside.
    • Melt 1/2 cup butter in 1 cup of water in pan over medium heat.
    • Blend in 1 cup all purpose flour and 1/4 tsp. salt.
    • Cook over medium heat, stir constantly, until mixture leaves sides of pan and is smooth and compact.
    • Add 3 large unbeaten eggs (or 4 small), 1 at a time, beat vigorously after each until mixture is smooth & glossy.
    • Stir in 1/2 tsp almond extract.
    • Spread the mix equally over each strip.
    • Bake @ 350, 55-65 minutes.
    • Frost while warm.
    • To serve, cut diagonally in 1" bars. Or cut into larger pieces, top with whipped cream and serve as dessert.
    • Almond Frosting
    • Blend together 1 Tbs of soft butter and 3/4 cup sifted confectioners sugar.
    • Add 1-2 Tbs. of cream until of spreading consistency.
    • Stir in a 1/2 tsp. almond extract.

  6. #6
    Join Date
    Jan 2006
    Location
    Loganville, GA
    Posts
    2,174

    Thumbs Up

    Good idea Sundance! I merged this thread with the popcorn balls and I'll leave the sticky in place through the Holidays so folks can share all their yummy recipes.
    "Success is not final, failure is not fatal: it is the courage to continue that counts." Winston Churchill

  7. #7
    Join Date
    May 2007
    Location
    Hillsboro, Wisconsin, USA
    Posts
    1,675

    Default Finnish Coffee Bread

    Finnish Coffee Bread


    3 coffee braids

    • 1 (1/4 ounce) package (original recipe specifies one package but I use 2)
    • 1/2 cup lukewarm water
    • 2 cups milk, scalded and cooled to lukewarm
    • 1 cup sugar
    • 1 teaspoon salt
    • 8-12 cardamon pods, seeded and crushed, depending on how strong a cardamom flavor you like (I use 10-12)
    • 5 eggs, beaten, divided (1 egg is used for glaze)
    • 8-10 cups flour
    • 1/2 cup butter, melted
    • 1/4 cup sugar, for glazing braids (or less)



    1. Dissolve yeast in warm water in a large bowl.
    2. Stir in milk, sugar, salt, cardamom, 4 eggs, and 2 cups of flour.
    3. Stir until dough is smooth.
    4. Add 3 cups of flour and stir well.
    5. Stir in melted butter.
    6. Stir in 2-3 cups more flour or until you have a stiff dough.
    7. Turn dough out onto a floured bread board and cover with inverted bowl.
    8. Let rest for 15 minutes.
    9. Knead dough until smooth and satiny (8-10 minutes).
    10. Place dough in large lightly greased bowl, turning to grease top.
    11. Cover with plastic wrap and/or towel.
    12. Let dough rise in a warm place until doubled (1-2 hours).
    13. Punch dough down.
    14. Let dough rise again until almost double (30 minutes- 1 hour).
    15. Turn out onto floured board.
    16. Divide dough into thirds, working with only one third at a time.
    17. Divide (one- third of dough) into three parts.
    18. With your hands roll each part into one 18"strand.
    19. Braid the three stands together to form one braid, tucking ends under. *
    20. Place on lightly greased cookie sheet.
    21. Let rise 20-30 minutes until puffy.
    22. Repeat with other two parts (each one-third of original dough).
    23. You will have three braids when finished.
    24. Brush braids with beaten egg and sprinkle with sugar.
    25. Bake in 400F oven for 20-30 minutes or until braids are light brown.

    *Instead of braids, you can also roll the dough out, spread with fruit spreads (I like apricot) or nut meat spreads (I like almond), and roll up into a tube shape. Cut into 1 1/2 inch portions, place in pans, and let rise a second time.


    MM

  8. #8
    Join Date
    Oct 2002
    Location
    The Scenic Flint Hills , KS
    Posts
    5,159

    Default

    Quote Originally Posted by BoBn View Post
    We make these about every year for the holidays:


    -Bob
    I made some tonight to take to the family dinner tomorrow, I'll let you know how they went over. I've only ate one so far, I'm not quite sold on them yet.
    Bullseye Bill in The Scenic Flint Hills , KS
    www.myspace.com/dukewilliam

  9. #9
    Join Date
    Jan 2006
    Location
    Loganville, GA
    Posts
    2,174

    Default

    Well Sundance, looks like everyone is gong to keep their secret goodies secret
    "Success is not final, failure is not fatal: it is the courage to continue that counts." Winston Churchill

  10. #10
    Join Date
    Jun 2002
    Location
    parker county, tx
    Posts
    7,923

    Default

    This isn't a "holiday" recipe, but it's a good cold weather soup to warm you up on a cold night.

    Quick-n-Easy Tortilla Soup

    2 chicken breasts cut into 1/2" or 3/4" cubes
    1 med onion
    2 stalks celery
    1 can rotel
    1/2 small can green chiles
    1 tsp minced garlic
    1/2 c dry rice (not instant or fast-cooking)
    1-2 tsp dried parsley
    5 cups chicken broth
    2 slices American cheese

    Stir-fry the chicken in a small amt oil 4-5 minutes or until golden colored. Add onions and celery and continue stir-frying until celery and onions start to carmelize. Bring 5 cups chicken broth to a simmer. Add the chicken and vegetables, the rotel and green chiles, garlic, parsley, and dry rice. Simmer or slow boil until rice is cooked. Turn off heat and add cheese, cover with lid, and let the cheese melt then stir into soup. Add salt and pepper to taste. Serve over tortilla chips and/or serve with broccoli cornbread (next post).
    So many weeds.......so little time.

  11. #11
    Join Date
    Jun 2002
    Location
    parker county, tx
    Posts
    7,923

    Default

    Broccoli Cornbread

    8 oz cottage cheese
    4 eggs
    1/2 cup melted butter or margarine
    10 oz frozen chopped broccoli
    1 small onion, minced
    2 boxes Jiffy cornbread mix

    Mix ingredients in order listed, pour into greased 9x13" baking pan, bake at 35 degrees for 40-45 minutes.
    So many weeds.......so little time.

  12. #12
    Join Date
    Sep 2004
    Location
    Devils Lake, North Dakota
    Posts
    9,183

    Default

    Sounds mighty tasty DF...........

    The temp has gotten all the way up to -18F (not
    wind chill mind you) and a bowl of that would be
    mighty fine. Heading for -29F tonight.

  13. #13
    Join Date
    Jun 2005
    Location
    Greensboro, N.C.
    Posts
    5,080

    Default

    Sounds like the trip to Texas to DF's house to get it may be better temp. wise, then the bread itself, Sundance.

  14. #14
    Join Date
    Jun 2002
    Location
    parker county, tx
    Posts
    7,923

    Default

    Quote Originally Posted by Sundance View Post
    Sounds mighty tasty DF...........

    The temp has gotten all the way up to -18F (not
    wind chill mind you) and a bowl of that would be
    mighty fine. Heading for -29F tonight.
    It really is a good chilly temp food. For warm temps, you'll have to wait a couple of days to come down here, but if you and iddee want to come for dinner, come on.
    So many weeds.......so little time.

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