What’s Cookin’?: Christmas Cornflake Wreaths & Reindeer Pops [Recipe]
Here are some fun Christmas recipes from Tabatha Carman from the UK Cooperative Extension Office. Today in What's Cookin'?, she's making Christmas Cornflake Wreaths, Reindeer Pops, Homemade Butter Mints and Divinity. Grab the kids and the recipes and have fun spreading some Christmas cheer!
CHRISTMAS CORNFLAKE WREATHS
1 stick of butter (1/2 cup)
30 large marshmallows (5 cups small)
6 teaspoons drops of green gel food coloring or 1 and 1/4 liquid green food coloring
1/2 teaspoon vanilla extract
5 cups cornflakes
1 bottle of red hot candies or 1/2 cup red candy coated chocolates such as mini M&M's
Line a sheet pan with parchment paper
Place the marshmallows and butter in a microwavable large bowl. Microwave in 30 second increments until melted.
Add the green food coloring and vanilla; stir until the marshmallow mixture is smooth.
Add the cornflakes to the bowl and gently stir to coat the cereal evenly with the marshmallow mixture.
Carefully pack the mixture into a 1/4 greased measuring cup and turn out onto the parchment paper.
Use buttered fingers to make a hole in the middle to form a wreath shape.
Place red candies on wreath.
Cool completely until firm and serve.
12 lollipop sticks
12 large marshmallows
8 ounces semisweet chocolate, chopped
1 tablespoon shortening
24 candy eyeballs
12 red-hot candies
24 miniature pretzels
Insert one lollipop stick into each marshmallow. In a microwave, melt chocolate and shortening; stir until smooth. Dip marshmallows in chocolate mixture, turning to coat; allow excess to drip off. Lay coated marshmallows immediately on two pretzels. Decorate faces, attaching eyeballs and using red candies for noses. Refrigerate until set.
HOLIDAY BUTTER MINTS
1/2 cup butter (no substitutes), softened
1 package (1 pound) confectioners' sugar
1 tablespoon half-and-half cream or milk
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
Red and green paste or liquid food coloring, optional
In a mixing bowl, cream the butter. Gradually add sugar, cream and extracts; beat on medium speed for 3-4 minutes. If desired, divide dough into portions and knead in food coloring.
Form into balls by teaspoonfuls; flatten into patties, or roll between two pieces of waxed paper to 1/8-in. thickness and cut into desired shapes. You can also roll into a ball and use a fork to smash down to desired thickness. Cover and refrigerate for several hours or overnight. Store in the refrigerator.
2 cups sugar
½ cup white corn syrup
½ cup cold water
2 egg whites, room temperature
pinch of salt
1 teaspoon pure vanilla
1 cup chopped pecans (optional)
Heat the sugar, corn syrup and water over medium heat in a heavy bottomed saucepan. Using a candy thermometer, heat the mixture until it reaches 250º F, a hard ball stage.
As the syrup is cooking, whip egg whites, along with a pink of salt, until stiff peaks have formed.
When the sugar syrup has reached hard ball stage (250º F), remove it from the heat and begin to slowly pour it into the beaten egg whites, whipping together at a high speed.
Add the vanilla and continue whipping the mixture on high until it holds its shape and does not fall back onto itself, about 5-6 minutes. Stir in chopped pecans, if using.
Using two teaspoons and working quickly, drop scoops of divinity onto sheets of waxed paper that has been placed on top of cooling racks. If the divinity begins to harden, add a few drops of warm water to help loosen it while working.
Allow the divinity to dry and harden. This usually takes a couple of hours to overnight. Store in an airtight container for up to two weeks.
What's Cookin'? is presented by Murphy Appliance Company on New Hartford Road in Owensboro.