Wednesday, October 26, 2011


Springville Eighth Ward Caramel Apples

1 1/2 C each sugar and brown sugar
2 C light corn syrup
2 C light cream
1 TB butter
1 tsp salt
1 tsp vanilla
Combine sugars, cream, syrup & butter. Stir constantly at medium heat until a good medium ball. About 40-45 minutes. Remove from heat and add salt & vanilla. Dip apples, twirling off excess and place on powdered sugar coated cookie sheet.

Orange Candy Corn Bars
See NOTE at bottom before beginning.
3/4 cup butter or margarine, melted, cooled slightly
1 3/4 cups granulated sugar with modification
1 tablespoon grated orange peel
1 tsp orange extract
4 eggs
1 3/4 cups all-purpose flour
1 teaspoon baking powder
4 drops yellow food color
3 drops red food color
1/2 cup butter, softened (do not use margarine)
1 3/4 cups powdered sugar
1 to 2 tablespoons milk
1 teaspoon vanilla or orange extract
1/8 teaspoon salt
1/3 cup candy corn or pumpkins (32 candies)
Heat oven to 325°F. Line bottom and sides of 9-inch square pan with foil, extending foil 2 inches on 2 opposite sides of pan; spray foil with cooking spray.
In medium bowl, beat melted 3/4 cup butter, the granulated sugar and orange peel with wooden spoon until blended. Beat in eggs, one at a time. Stir in flour and baking powder just until mixed. Stir in yellow food color until well mixed. Spread 1 1/2 cups yellow batter in pan. Place pan in freezer about 15 minutes or until batter is slightly firm to the touch.
Meanwhile, add red food color to remaining cake batter in bowl until well mixed. Spread over chilled yellow batter.
Bake 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool completely, about 45 minutes.
In medium bowl, beat 1/2 cup softened butter with electric mixer on medium speed until light and fluffy. Beat in powdered sugar until well blended. Beat in milk, vanilla and salt until smooth and spreadable. Spread frosting over bars. To serve, remove bars from pan, using foil to lift. Remove foil. Cut into 4 rows by 4 rows; cut each square diagonally in half. Top each triangle with 1 candy corn.
NOTE:  To make life easier... I made two batches.  One I colored yellow and the other orange (Wilton gels).  So I had two 9 x9 pans.  Really does make it simpler.

Oreo cookies
Melting chocolate
lollipop sticks
Wilton eyes or use mini m&ms


Adapted from  Kaitlin in the Kitchen
 2 Sticks Butter, softened
1 c. Sugar
1 Egg
1 tsp vanilla
1/8 t. Salt
3 c. Flour
1/2 t. Baking Soda

2 TB cocoa powder
Orange food coloring
1/2 c. Granulated Sugar (for dusting)

Combine butter and sugar in a large bowl; beat at medium speed until creamy. Add egg, and vanilla.  Beating  until well mixed.  Add flour and baking soda, & salt. Beat until well mixed. Divide dough into halves.   With one half, add orange food coloring, just a few drops.  Mix well.  Press dough evenly into the bottom of a loaf pan lined with plastic wrap.
With the remaining half, mix in cocoa powder.  Mix well. Press evenly over the orange dough.  Cover and refrigerate until firm (2 hours or overnight is best). Once chilled, invert your loaf pan and unwrap your dough. Flip it back over and place it on a cutting board. Cut loaf crosswise into 1/4-inch slices using a sharp knife, trimming edges to make even, if necessary. Cut each slice into 6 wedges.

Place 1-inch apart onto ungreased cookie sheet. Bake for 7-10 minutes in a pre-heated 375 degree oven. Place cookies straight into a bowl with sugar and coat. Place coated cookies on a baking rack to cool



40 (about 6 pounds) chicken wings
3 cup teriyaki sauce
Put wings and teriyaki sauce in a large sealable plastic bag,  seal pressing out air, and marinate, chilled, at least 1 hour and up to 12 hours.
Preheat oven to 375 F. Arrange wings (letting excess sauce  drip back into bag) on two foil-lined  baking sheets with sides. Bake on bottom and top thirds of oven for 20 minutes. Turn wings over and bake, switching positions of pans, until  cooked through, 15 minutes more. While wings are baking, put teriyaki sauce in a small saucepan and bring to a  boil . Boil until reduced to a  glaze , about 1/4 cup, about 5 minutes. Brush baked wings with glaze before serving. Serve warm or at room temperature

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