Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
Now that December is here, many Alley Kats are preparing to make edible gifts for family and loved ones. This recipe from Barbara Neal is for the fruitcake lover on your list.
Ice Box Fruit Cake
1 ½ cups (3 sticks) butter
1 (16-ounce) bag marshmallows
1 box graham crackers (size not given)
1 quart chopped pecans
1 (16-ounce) box raisins
1 (8-ounce) jar maraschino cherries, chopped
Melt the butter and marshmallows in a medium saucepan. Remove from heat.
Use a food processor to make crumbs from the graham crackers.
Combine the cracker crumbs, pecans and raisins. Add the butter and marshmallow mixture. Fold in the chopped cherries. Turn onto a large piece of aluminum foil that has been sprayed with Pam. Shape into a loaf and refrigerate 6 to 8 hours or until firm. Slice and serve. Will keep in fridge for 2 weeks.
Judy Saindon shares this popcorn ball recipe.
"I thought someone might be interested in making old fashioned, sticky popcorn balls since the holidays are near," Saindon writes.
Mom's Old Fashion Sticky Popcorn Balls
3 to 4 batches popped popcorn, unpopped kernels removed (Saindon uses a Stir Crazy electric popper)
2 cups granulated sugar
1 cup maple-flavored pancake syrup
½ cup butter
Place the popcorn in a large roasting dish or other heat-safe container; set aside.
In a 3-quart or larger saucepan, combine the sugar, 1/3 cup water, the pancake syrup and butter over medium-high heat, stirring until butter melts. Bring to full, rolling boil that cannot be stirred down and mixture reaches 260 degrees on a candy thermometer. The mixture should hold a soft ball if you drop a teaspoon of the syrup into a dish of cold water and pinch it.
Immediately pour the hot syrup over the popped corn, using a long-handled spoon, stir to coat. Scoop clumps of the mixture onto greased cookie sheets. Let cool slightly, then carefully pick up clumps to lightly squeeze into a ball. Let cool completely, then place each ball into a sandwich bag to store until ready eat.
Note: The syrup is extremely hot and can cause serious injury if spilled on anyone so use caution and be sure to keep small children away while making these.
Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, AR 72203; email:
kbrant@arkansasonline.com
Please include a daytime phone number.
Food on 12/04/2019