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Blend until smooth.1 cup orange juice
1 cup milk substitute
1 cup frozen berries
1 banana
1/2 cup popcorn kernels
2-3 Tbsp vegetable oil
- Heat oil in a large saucepan (3 quart) over medium-high heat.
- Drop in one kernel and cover pan with lid. When kernel pops, pour in the rest of the popcorn kernels.
- Shake pan frequently to help unpopped kernels drop to the bottom of the pan.
- When there is 3 or more seconds between pops, pour popcorn into a large bowl. Season with melted margarine and salt, if desired.
Notes: You may use a smaller pan, just use adjust the amount of popcorn kernels accordingly. Kernels should be able to fit in a single layer on the bottom of the pan. To avoid scorching kernels after they have popped, a heavy, thick pan is preferred.
9 cups popped popcorn (about 1/2 cup before popping)
1/4 cup corn syrup
2/3 cup sugar
1/3 cup margarine
1/2 tsp vanilla
- Measure popcorn in a large bowl, removing any unpopped kernels. In a small saucepan, combine margarine, corn syrup and sugar. Bring to a boil, stirring constantly. Continue stirring and cook over medium heat 1 minute more. Remove from heat and stir in vanilla.
- Pour syrup over popcorn, stirring to coat popcorn evenly.
Caramel Popcorn:
Use brown sugar in place of white sugar.
Popcorn
Balls:
With buttered hands, shape popcorn mixture into 3" balls after it has
cooled enough to handle. Wrap in plastic wrap after popcorn balls have
finished cooling. Makes 12.
1/4 cup margarine
1 cup brown sugar
1/4 cup corn syrup
1/2 tsp vanilla
1/4 cup water
5 or 6 baking apples (with sticks)
- In medium saucepan, melt margarine.
- Stir in brown sugar, syrup, vanilla and water.
- Bring mixture to a boil and keep boiling for about 3 minutes, until a candy thermometer reads 245 F.
- Remove caramel from heat. Put a popsicle stick in the center of each apple. When the mixture has stopped bubbling, swirl each apple in the caramel syrup to coat. Place apples on a well greased cookie sheet to harden.
- Refrigerate for 1 to 2 hours before wrapping with plastic wrap or cellophane.
4 cups water
1/2 cup DariFree powder
1/2 cup sugar
1/4 cup baking cocoa
1/2 tsp vanilla
- In medium saucepan, heat 4 cups water.
- Stir in DariFree, sugar, cocoa, and vanilla.
Cinnamon Cocoa: add a dash of cinnamon to each cup and stir with
a cinnamon stick.
Mint Cocoa: add a drop of peppermint extract to each cup and stir with
a candy cane.
Serve with marshmallows if desired. Makes 4-5 servings.
100 % Fruit Juice
ice cube tray
mini popsicle sticks
- Pour fruit juice into ice cube tray. Our favorite flavors are fruit punch and cran-raspberry.
- Place one mini-stick in each ice cube cup. Mini sticks are sold in any craft store. We found our mini-sticks on the craft isle at Wal-Mart.
- Freeze for 2 to 3 hours.
Mix all ingredients together until smooth. Add a Tablespoon of water for a thinner dressing.1 cup Tofutti Better than Sour Cream
1 cup mayonnaise
1 Tbsp parsley flakes
2 tsp onion powder
1/2 tsp salt
1/8 tsp garlic powder
1/2 cup oil
1/2 cup sugar
1/2 cup ketchup
1/4 cup apple cider vinegar
1 tsp onion powder
1/2 tsp salt
1/8 tsp paprika
Mix ingredients well and store in refrigerator.
Fat Free:Bring 1/2 cup water and 1/2 Tbsp cornstarch (or 1/4 tsp unflavored gelatin) to a boil, stirring frequently. Remove from heat. Add all remaining ingredients except oil. Mix well. Dressing will thicken when chilled.
1 1/4 cups rice flour
1/2 cup salt
2 tsp cream of tartar
1 cup water
1 Tbsp oil
food coloring (optional)
- Mix flour, salt, and cream of tartar in a bowl.
- Mix water, oil, and coloring together in a saucepan. Add flour mixture. Mix well with a wire wisk.
- Cook on med-high heat, stirring constantly with a large spoon, until dough pulls away from sides and bottom of the pan.
- Roll onto rice floured countertop. Let cool slightly, then kneed until smooth.
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