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Candied Apples I
Submitted by: AngelBreath
12 red delicious apples
12 wooden skewers
4 1/2 cups sugar
3/4 cup light corn syrup
1 teaspoon red food colouring
1 1/2 cups water
1 cup chopped peanuts
Grease a large cookie sheet and set aside. Wash and dry apples. Insert a stick through stem, leaving about two inches sticking out. In saucepan over medium heat, combine sugar, corn syrup, food colouring and water. Cook, stirring constantly, until ingredients are dissolved and liquid boils. Set a candy thermometer in mixture and continue cooking, without stirring until temperature reaches 290F, about 20 minutes. Meanwhile place shopped peanuts in a bowl. Remove syrup from heat and dip the apples, one by one, to coat evenly. Work quickly. As you dip each apple roll in peanuts to coat then place on prepared cookie sheet. Let apples cool for at least an hour.

Candied Apples II
Submitted by: AngelBreath
1 1/2 cups sugar
2 teaspoons vinegar
2/3 cup water
1 package Cherry Kool-Aid
10 apples
Mix sugar, vinegar and water. Boil until mixture reaches 300F. Cool. Stir in Kool-Aid. Put apples on sticks and dip into mixture quickly. Yield: 10 Candied Apples.

Choco Lanterns
Submitted by: AngelBreath
12 miniature pumpkins
1 cup sugar
2/3 cup cocoa powder
4 tablespoons cornstarch
1/4 teaspoon salt
5 cups milk
1 teaspoon Vanilla
Cut the tops off the pumpkins and remove most of the interior with a sharp knife. Then scoop to even out the inside. In a bowl, mix together the sugar, cocoa, cornstarch, and salt. Add the milk gradually as you mix with a wooden spoon. Pour into a saucepan and cook over medium heat, stirring constantly, until the pudding thickens. Now add the Vanilla and mix again. Remove from the heat and pour into the hallowed-out pumpkins. Chill until ready to serve. Makes 12

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

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