Posted on 9th Feb 2010 @ 9:37 AM
Thanks for listening to Ruth on the Radio on Tuesday, February 9th. The list of links that were mentioned on the show are below followed by the recipies she discussed on the show. Have a great Valentine's Day!
1 cup sugar
1/3 cup corn syrup
6 TBSP water
candy thermometer
food coloring
cherry flavoring
lollipop sticks
heart shape candy molds
in medium pan combine sugar and corn syrup,stirring until the sugar is completely dissolved, stop stirring and continue to cook until it reaches a temperature of 300 degrees on your candy thermometer
remove from heat and stir in food coloring and flavoring. pour hot syrup into molds allow to cool thoroughly before removing the lollipops.
if you do not have a candy thermometer take a glass of cold water and spoon a dab of candy into the water, when it falls to the bottom of the glass forming a hard ball, it is ready to pour. If you do not have candy molds, make from heavy weight paper and line with wax paper. if you do not have lollipop sticks. make hard candies instead of lollipops.
1/4 cup unsweetened cocoa, or carob powder
1/4 cup powdered milk
1/2 cup honey
1 cup nut butter (peanut, almond cashew)
mix cocoa, milk and honey together then stir in nut butter roll into balls and roll into coconut flakes, or ground nuts, or cocoa powder and powdered sugar combined in equal parts. chill to set
also can form hearts instead of balls if desired.
make your favorite white or yellow cake mix. pour into 1 round pan and 1 8 X 8 square pan, bake according to recipe directions.
dissolve 1 pkg red Jell-O in 1 cup boiling water.
take wooden spoon and poke holes in the baked/cooled cakes. using tea spoon, spoon liquid Jell-O down each hole made in the cakes. refrigerate 1 hour. remove cakes from pans, place on platter. turn square cake on angle , cut round cake in half and place the two halves on the angled square cake forming a heart.
combine 1 pkg red Jell-O with 1 12 oz pkg cool whip and 1 cup white frosting. stir well and frost heart cake.