Volume 6 Issue 3
October 1999

 

FUN FOOD

 

Pumpkin Ice Cream Squares
Santa Clara County Council

8-10 ginger cookies
2 Cups canned pumpkin
1-teaspoon pumpkin pie spice
1/2 gal. slightly softened vanilla ice cream
2/3 cups pecan

 

1.      Place ginger cookies into a plastic bag and crush with rolling pin. Sprinkle crumbs on bottom of 9" X 13"X2" pan.

2.      In a bowl, mix pumpkin and pumpkin pie spice.

3.      Add ice cream. Mix thoroughly and pour into pan.

4.      Chop pecans and sprinkle on top of ice cream.

5.      Freeze for at least four hours. Cut into squares and serve promptly.

 

 

Old-Fashioned Taffy
Santa Clara County Council

 

This recipe will provide about half a pound of taffy, enough for each member of the den to have three or four pieces.

1. First, butter a platter.

2. Then stir together in a saucepan:


1 cup sugar
1/2 cup water
1/4 cup light corn syrup
1/8 teaspoon salt

Heat slowly until all sugar is dissolved. Then bring to a boil, stirring constantly. Have a cup of ice water handy. The mixture is full cooked when a small amount forms a hard ball when dropped into the ice water.

3. Immediately pour it onto the buttered platter.

4. When the syrup is cool enough to handle gather it into a ball and pull until it is white and firm. Butter or oil hands lightly for this operation. Pull taffy into a rope, twist it, and cut it into pieces with scissors.

5. The taffy can be flavored by adding a few drops of peppermint, 1 teaspoon of vanilla, or 2 Tablespoons of cocoa just before you start to pull it.

 

Cran-Apple Cider
Santa Clara County Council

 

1-pint cranberry-juice cocktail 6 whole clove
1-quart apple juice 2 cinnamon sticks
1-cup water 1 lemon, sliced thin

1. Mix the cranberry-juice cocktail, apple cider, water, cloves, cinnamon, and lemon together in a large sauce pan.

2. Heat and strain.

3. Serve warm in mugs to cold guests. (Or you can serve this drink cold.)

Ice Cream in a Bag
Heart of America Council

 

1-Tablespoon sugar
1/2-Cup milk or half & half
1/4 Teaspoon vanilla
6 Tablespoons rock salt
1 pint size zip-type plastic bag
1 gallon size zip type plastic bag

 

1. Fill the large bag half full of ice, and add the rock salt. Seal the bag.

2. Put milk, vanilla, and sugar into the small bag, and seal it.


3. Place the small bag inside the large one and seal again carefully.

4. Shake until mixture is ice cream, about 5 minutes.

5. Wipe off the top of the small bag, then open carefully and enjoy!




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