Home Breakfast Breads Main Dish Pizza and Pasta Rice & Beans Soups & Sauces Salad & Side Dish Cakes & Desserts Cookies & Bars Pies & Pudding Miscellaneous Substitutions Other Helps Contact Us  

Miscellaneous


Fruit Smoothie
Popcorn
Kettle or Caramel Popcorn
Caramel Apples
Hot Cocoa
Mini Popsicles
Ranch Dip or Dressing
Catalina Style Dressing
Play Dough

Fruit Smoothie  
1 cup orange juice
1 cup milk substitute
1 cup frozen berries
1 banana
Blend until smooth.

top of page    

Popcorn
1/2 cup popcorn kernels
2-3 Tbsp vegetable oil
  1. Heat oil in a large saucepan (3 quart) over medium-high heat.  
  2. Drop in one kernel and cover pan with lid.  When kernel pops, pour in the rest of the popcorn kernels.
  3. Shake pan frequently to help unpopped kernels drop to the bottom of the pan.
  4. When there is 3 or more seconds between pops, pour popcorn into a large bowl.  Season with melted margarine and salt, if desired.

Notes:  You may use a smaller pan, just use adjust the amount of popcorn kernels accordingly.  Kernels should be able to fit in a single layer on the bottom of the pan.  To avoid scorching kernels after they have popped, a heavy, thick pan is preferred.

top of page    

Sweet Kettle Corn  

9 cups popped popcorn (about 1/2 cup before popping)
1/4 cup corn syrup
2/3 cup sugar 
1/3 cup margarine
1/2 tsp vanilla
  1. Measure popcorn in a large bowl, removing any unpopped kernels. In a small saucepan, combine margarine, corn syrup and sugar. Bring to a boil, stirring constantly. Continue stirring and cook over medium heat 1 minute more. Remove from heat and stir in vanilla.
  2. Pour syrup over popcorn, stirring to coat popcorn evenly.
Serve or store in an airtight container. 

Caramel Popcorn:
Use brown sugar in place of white sugar.

Popcorn Balls:
With buttered hands, shape popcorn mixture into 3" balls after it has cooled enough to handle. Wrap in plastic wrap after popcorn balls have finished cooling.  Makes 12.

top of page  

Caramel Apples  

1/4 cup margarine
1 cup brown sugar
1/4 cup corn syrup
1/2 tsp vanilla
1/4 cup water
5 or 6 baking apples (with sticks)
  1. In medium saucepan, melt margarine.
  2. Stir in brown sugar, syrup, vanilla and water.  
  3. Bring mixture to a boil and keep boiling for about 3 minutes, until a candy thermometer reads 245 F.
  4. Remove caramel from heat.  Put a popsicle stick in the center of each apple. When the mixture has stopped bubbling, swirl each apple in the caramel syrup to coat.  Place apples on a well greased cookie sheet to harden. 
  5. Refrigerate for 1 to 2 hours before wrapping with plastic wrap or cellophane.

top of page  

Hot Cocoa  

4 cups water
1/2 cup DariFree powder
1/2 cup sugar
1/4 cup baking cocoa
1/2 tsp vanilla
  1. In medium saucepan, heat 4 cups water.
  2. Stir in DariFree, sugar, cocoa, and vanilla.  

Cinnamon Cocoa:  add a dash of cinnamon to each cup and stir with a cinnamon stick.
Mint Cocoa:  add a drop of peppermint extract to each cup and stir with a candy cane.

Serve with marshmallows if desired.  Makes 4-5 servings.

top of page  

Mini Popsicles  

100 % Fruit Juice
ice cube tray
mini popsicle sticks
  1. Pour fruit juice into ice cube tray.  Our favorite flavors are fruit punch and cran-raspberry.
  2. Place one mini-stick in each ice cube cup.  Mini sticks are sold in any craft store.  We found our mini-sticks on the craft isle at Wal-Mart.
  3. Freeze for 2 to 3 hours.  

top of page  

Ranch Dip or Dressing 
1 cup Tofutti Better than Sour Cream
1 cup mayonnaise
1 Tbsp parsley flakes
2 tsp onion powder
1/2 tsp salt
1/8 tsp garlic powder
Mix all ingredients together until smooth.  Add a Tablespoon of water for a thinner dressing.

top of page   

Catalina Style Dressing

1/2 cup oil
1/2 cup sugar
1/2 cup ketchup
1/4 cup apple cider vinegar
1 tsp onion powder
1/2 tsp salt
1/8 tsp paprika

Mix ingredients well and store in refrigerator.

Fat Free:
Bring 1/2 cup water and 1/2 Tbsp cornstarch (or 1/4 tsp unflavored gelatin) to a boil, stirring frequently.  Remove from heat.  Add all remaining ingredients except oil.  Mix well.  Dressing will thicken when chilled.

top of page   

Play Dough

1 1/4 cups rice flour
1/2 cup salt
2 tsp cream of tartar
1 cup water
1 Tbsp oil
food coloring (optional)
  1. Mix flour, salt, and cream of tartar in a bowl.
  2. Mix water, oil, and coloring together in a saucepan.  Add flour mixture.  Mix well with a wire wisk.
  3. Cook on med-high heat, stirring constantly with a large spoon, until dough pulls away from sides and bottom of the pan.
  4. Roll onto rice floured countertop.  Let cool slightly, then kneed until smooth.
Don't double the quantity - it is easier to work with smaller batches. Store in an airtight container.   

top of page  

 

Website Content and Photos Copyright 2003 by Amber Lee.  All Rights Reserved.