Recipes

Toasted Coconut Marshmallows Imag

Toasted Coconut Marshmallows and Pecan Puffs

Mr. GreenCandy, Marshmallows, Recipes

(A)

  • 3 lbs. macaroon coconut

(B)

  • 1 lb. honey
  • 1 lb. glucose

(C)

  • 2 lbs. square marshmallows

Preparations

  1. Spread the macaroon coconut 1/2 in. thick in a flat pan.
  2. Obtain large, deep pan for mixing the syrup around marshmallows.

Step I

Place pan of coconut (A) in oven and toast to a light brown.

Step II

Warm (B) to a thin syrup.

Step III

Take (C) and place in deep pan.  Pour 5 oz.  of syrup over marshmallows.  Mix the marshmallows until sticky with syrup.

Step IV

Roll syrup-covered marshmallows in pan of toasted coconut.

Step V

Store in air tight containers.

Special Comments

  1. Repeat the above process with additional lots of marshmallows to make larger quantities.
  2. The syrup if not entirely used may be stored away for future use.  Reheat before using.

Pecan Puffs

Same as above except marshmallow are rolled in crushed pecans instead of coconut.

Also See

Original Recipe

Toasted Coconut Marshmallows and Pecan Puffs Recipe page 1
1. Toasted Coconut Marshmallows and Pecan Puffs
Toasted Coconut Marshmallows and Pecan Puffs Recipe page 2
2. Toasted Coconut Marshmallows and Pecan Puffs
Banana Nut Bread Image

Banana Nut Bread

Mr. GreenBread, Home Recipes, Recipes

Brown Sugar        –         1 lb.

Shortening          –          1 lb.

Bread Flour         –          1 1/2 lbs.

Bananas               –         2 lbs.

Salt                    –           1/2 oz.

Soda (baking soda)  –    1/2 oz.

Cinnamon              –       1/4 oz.

Nuts                    –          1/2 lb.

mix

add

  • eggs                    –         14 oz.

Top with nuts

Also See

Original Recipes

Banana Nut Bread Recipe
1. Banana Nut Bread
Banana Nut Bread Recipe 2
2. Banana Nut Bread
Macaroonies Imagge

“Macaroonies”

Mr. GreenCookies, Home Recipes, Recipes

Adapted by Ann Pillsbury

Crisp macaroons with morsels of chocolate.

BAKE at 325° for 12 to 15 minutes.

MAKES about 3 dozen cookies.

  • 2 eggs
  • 1/8 teaspoon salt
  • 3/4  cup sugar
  • 1/2 cup Pillsbury’s BEST All Purpose Flour
  • 1 tablespoon Land O”Lakes Butter, melted
  • 2 cups flaked coconut
  • 1 6-oz. pkg. (1cup) Nestle’s Semi-Sweet Chocolate Morsels
  • 1 teaspoon grated lemon or orange rind
  • 1 teaspoon Burnett’s Pure Vanilla

Beat eggs and salt until foamy.  Gradually add sugar; continue beating until thick and ivory colored, 5 to 7 minutes. Fold in flour and butter.  

Stir in coconut, chocolate morsels, lemon rind and vanilla.  Drop dough by rounded teaspoonfuls onto lightly greased and floured cookie sheets.  

Bake at 325° for 12 to 15 minutes until delicately browned.  Cool 1 minute; remove from cookie sheet.

Also See

Original Recipe

Macaroonies Recipe
Macaroonies
Red Toffee Apples Image

Red Toffee Apples

Mr. GreenCandy, Recipes

(A)

  • 3 lbs. sugar
  • 2 lbs. (1/2 lb. Pete) glucose
  • 1 pt. water

Preparations

  1. Greased flat pans
  2. Red vegetable coloring (paste or liquid)
  3. Oil of anise or oil of cinnamon for flavor.
  4. Prepare apples with stick inserted.

Step I

Put (A) in kettle and mix well.  Cook to 310° F.

Step II

Take off fire at 310° F. and place kettle on open-end can;  add coloring and flavor to desired taste.

Step III

Toffy apples are dipped in the same manner as caramel apples (Lesson XII).  Place dipped apples on greased pans.

Special comment

  1. Toffy apples should be sold the same day as prepared, especially in hot, humid weather, as coating tends to become soft and sticky.
  2. This is a very inexpensive method for making dipped apples.  These apples are a great favorite with young children.

Also See

Original Recipe

Red Toffee Apples recipe page 1
1. Red Toffee Apples
Red Toffee Apples recipe page 2
2. Red Toffee Apples
Peppermint Patties Image

Peppermint Patties

Mr. GreenCandy, Cookies, Recipes

3 lbs. fondant

Preparation

  1. Obtain candy patty funnel and stick
  2. Rubber mats or wax paper dusted with cornstarch.
  3. Coloring and flavoring as desired

Step I

Place fondant in a double boiler and stir intermittently while heating.  The correct temperature of the fondant for making patties is about as hot as your fingers can stand it.

Step II

The coloring and flavoring is added while heating.  Any flavoring may be added (as mint) to the desired taste.

Step III

After heating to correct temperature the fondant is poured into the funnel with the stick placed at the bottom of funnel.

Step IV

The patties are dropped on wax paper as follows:  By lifting the stick up, the fondant drop out forming the patty.  A series of patties are made by an up and down motion of the stick while moving the funnel.

Special Comments

  1.  Care must be exercised to get the proper temperature of the fondant.  If too hot, the mints will not hold their oval shape when dropped.
  2. Overheating will cause white spots to form on patty.
  3. A rubber mat is recommended in order to form corrugations on the bottom of patties–this will prevent them from sticking together when packed.
  4. Dropping mints from funnel will require a little practice, but after a few tries, the technique will be mastered.

Also See

Original Recipe

Peppermint Patties Recipe page 1
1. Peppermint Patties
Peppermint Patties Recipe page 2
2. Peppermint Patties