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Monthly Archives: June 2010

Flavorful Potato Salad

Well now. The summer is upon is in full force! My girls only have a couple more days of school left, and life is about to become a bit more easy going. Everyone heave a sigh of relief. I hope you all have some fun plans for this upcoming Forth of July weekend! It wasn’t […]

Posted in Salad | Tagged | 11 Comments

Red, White and Blue Cookies

 I had a great time this past weekend at the EVO Conference. You can read all about it here. Oh say, can you see? These bright and cheerful patriotic cookies are going to be great for your 4th of July festivities. By the dawns early light? No need to get up that early. You can put these […]

Posted in Cookies | Tagged , , , , , | 18 Comments

Healthy Egg Drop Soup

Hello everyone! Hope you are having a good day. My email-hacked problem has been resolved, thank goodness. You gotta love hackers…. Wishing them nothing but toads, beetles and bats to eat for dinner! (If you need a good chuckle read this book! It will put a smile on your face this summer!) For Father’s Day this […]

Posted in Soup | Tagged , | 15 Comments

M and M Sugar Cookies

Happy Father’s Day everyone! I hope you all get to spend some time with YourHandsomeHusbands and your Fathers on this great day. Come on back next week to see some of the tasty things I will be making today for MyHandsomeHusband. You know I couldn’t post 7 days in a row  without at least one of the posts […]

Posted in Cookies | Tagged , | 20 Comments

Fruit Juice Jigglers

Only 2 more recipes left in this week of Kid Friendly Posts. I hope you have found something you will enjoy making with your kid-lets this summer! These Fruit Juice Jigglers are similar to a recipe that my Mom made for us a lot when we were kids. Mom called them Knox Blox, and if  I […]

Posted in Uncategorized | Tagged | 3 Comments

Oatmeal Pancakes

Are you ready to meet some fabulous pancakes? Pancakes with whole wheat flour and oatmeal… all combined into one! Now don’t scoff and think your kids will turn up their noses at these fine cakes on the griddle. Life ain’t nothin but a funny funny riddle, now… And I’m not even a Country Boy.  Just….a […]

Posted in Waffles, Pancakes and French Toast | Tagged | 25 Comments

Homemade Play Dough

Homemade Play Dough? Seriously!? Oh. Yes.  I am totally serious. You can make  homemade play dough with just a few basic ingredients. This is not a joke. I know that play dough is pretty darn cheap at the store. However, sometimes I need a little activity to keep little hands busy without running myself to the store. Time with […]

Posted in Uncategorized | Tagged , | 8 Comments

Frozen Banana Pops

Need a fun little project to keep a fun little bunch of kid-lets busy? Why not try these yummy frozen banana pops. They are easy to put together. You know it IS hot weather!  They are cool on the palate. Pretty easy on the wallet. (Help Me Rhonda…I am definitely rhyming impaired.) Give them a try […]

Posted in Candy, Ice Cream/Frozen Treats | Tagged | 11 Comments

Tin Foil Dinners for Scout Camp

I have a simple and tasty recipe for you today, the second day of my “Kid Friendly Recipe Week”. This is the standard tin foil dinner I make for my son Mark each and every month when he heads off to camp with his scout troop. It is a hearty, simple meal made up of […]

Posted in Chicken | Tagged , , | 23 Comments

Pioneer Taffy!

Good Monday morning everyone! How is your summer shaping up so far!? We can’t seem to get out of these crazy rain storms here in Utah. (Does it seem to you like the Global is Warming? Each June just keeps getting colder than the last around these parts…. but that is another subject for another […]

Posted in Candy | Tagged , | 42 Comments


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Flavorful Potato Salad

Well now.
The summer is upon is in full force! My girls only have a couple more days of school left, and life is about to become a bit more easy going.
Everyone heave a sigh of relief.
I hope you all have some fun plans for this
upcoming Forth of July weekend!
It wasn’t but 4 years ago that my family and
I spent a very worried 4th driving home from Bear Lake.
I was pregnant at the time with my twin boys, I was only 27 weeks along and was totally in labor. We drove home from Bear Lake (about 3 hours from our home) in a mad rush wondering if we should stop at each local hospital we passed.
Oh, the worry!
The WORRY!!!!!!
What if I delivered premature twin boys in the car on the highway?
Surely, they would not survive as I do not pack oxygen and feeding tubes around with me on a regular basis.
We made it home and got our three older kids settled down and were getting ready to head to the hospital when my daughter Anna
(then 7 years old)
came up to me and said
“Hey Mom, I see that some of our neighbors are doing fireworks. Is it the 4th of July? Why didn’t we do anything FUN?”
I didn’t even have the energy to respond.
Why am I telling you this story, you might be wondering?
Because dear Anna is almost 11 now, and the girls ability to read her environment has improved a great deal. It’s funny how kids sometimes have such tunnel vision when they are little. But as they grow and develop they start to see a bit beyond themselves. 
Lately she can be found saying things like…
“C’mon, everyone. Can’t you see you are all talking to Mom at once! Give her a second, will ya!”
or
“We sure have a lot of kids in this family.”
or
“Hey Mom, do you feel worried that when people
meet you they might think wow, she’s sure chubby?”
Baby steps….just taking baby steps.
 
Flavorful Potato Salad
Yield: 15 servings
Time: 1 hour prep + 2 hours refrigerate
Recipe from Jamie Cooks It Up!
12 large russet potatoes
9 eggs
1 onion, chopped
1 C Best Foods Mayonnaise
1 C Miracle Whip Salad Dressing (I used light)
2 T Dijon mustard
1 C sweet pickle relish
1 T lemon juice
salt and pepper to taste
1. Peel and cut your potatoes into 1 1/2 inch cubes. This is approximate, of course. Don’t go getting out your ruler to make everything a standard size. You do want the potato cubes to be about the same size, so they will cook evenly…but don’t kill your self over perfection here. That is a good life rule to follow, now isn’t it?
2. Throw your potatoes into a large pot, cover with hot water and boil them up nice and fine. They will take about 15-20 minutes. Strain the water off and set them aside to cool.
3. Boil your eggs in a medium sized sauce pan. Pour cold water over the top of the eggs when they are done, then peel and cut into small pieces.
4. When the potatoes and eggs are cooled add all ingredients to a large bowl. Stir everything around until it is well mixed. Add a bit more salt and pepper if needed. Refrigerate for 2 hours before serving.
Have a great day!!!!!!!
Anna and some of her 5th grade classmates and teacher. Each student made a rolling float themed around one of our great states. Good job Anna! Hope your potato salad turns out great everyone! Only one more day to July….let the good times ROLL!

Red, White and Blue Cookies

 I had a great time this past weekend at the EVO Conference.
You can read all about it here.
Oh say, can you see?
These bright and cheerful patriotic cookies are going to be great for your 4th of July festivities.
By the dawns early light?
No need to get up that early. You can put these beauties together pretty darn quickly.
Oh the beauty of a cake mix.
This past week has been full of events that have given me the opportunity to reflect a bit on the blessing it is to be American.
At my daughter Annas school the 5th grade teachers helped the students put on a great little patriotic program. I loved hearing the cute kids sing about America, and the wonderful gift that freedom is.
(I have to admit to a few tears. Kids singing in a
little program can do it to me every time…
I’m a sucker for cute musical number)
Freedom
 my friends, is what I had on the mind while I sat in a camping chair holding LittleTwinBoyNate, watching some spectacular fireworks.
The rest of my family was around me, as well as
some of our closest friends.
All I could think about while I watched was…
I live a blessed life.
Blessed with a beautiful family.
Blessed with dear friends who make my life so full.
Blessed to live as I choose…
Blessed with so many wonderful
things to choose from, 
And most simply, blessed to live in the
land of the free, and the home of the brave.
Red White and Blue Cookies
Yield: about 40 cookies
Time: 1 1/2 hours
Recipe from Jamie Cooks It Up!
Cookies:
2 white cake mixes
2 eggs
1 C butter, melted
2 T water
1 small package blueberry jello
1 small package raspberry jello
1/2 t red food coloring gel
1/2 t blue food coloring gel
Frosting:
2 T butter, softened
4 C powdered sugar
6 T milk
dash of salt
1 t vanilla
Decorations:
3/4 C white chocolate chips
1 t shortening
red sprinkles (optional)
Cookies
1. Here are your ingredients in all their glory! To make the red dough combine one of the cake mixes with 1/2 C melted butter, 1 egg, 1 T water, raspberry jello and the red food coloring. Mix until everything is well combined and you have the color you like. You can add a bit more food coloring gel if needed.
2. Make the blue dough by following the directions in step 1…just add the blueberry jello and blue food coloring this time.
3. Roll them into 1 1/2 inch balls and place them on a sprayed cookie sheet. Bake for about 8 minutes at 350 degrees (6 minutes at 330 for convection ovens) Watch them closely. I like to take mine out when the cookies have cracks running along the outside, then let them finish cooking on the hot sheet for about 3 minutes.
Frosting
1. Put all ingredients in a medium sized mixing bowl and beat for about 2 minutes, or until the frosting is the desired consistency. (add a bit more powdered sugar if it’s too thin. Add a bit more milk if it’s too thick)
2. Frost the underside of each blue cookie, then add a red cookie to it!
Decoration
1. Melt your chocolate in a small bowl in the microwave. Only heat it for 30 seconds at a time, stirring after each cooking interval. Don’t let the chocolate get too hot!
2. Add the shortening and stir it around a bit until it melts into the chocolate.
3. Place the melted chocolate into a ziploc bag. Carefully cut a little hole in the tip of the bag. Decorate as desired and sprinkle with the red sprinkles. If you are using the sprinkles be sure to use them before the chocolate sets up on the cookies.
Enjoy! Happy Fourth of July everyone!

Healthy Egg Drop Soup

Hello everyone!
Hope you are having a good day.
My email-hacked problem has been resolved, thank goodness.
You gotta love hackers….
Wishing them nothing but toads, beetles and bats to eat for dinner!
(If you need a good chuckle read this book! It will put a smile on your face this summer!)
For Father’s Day this past weekend MyHandsomeHusband made a special request. A request that goes a bit against my grain.
But I had to oblige!
It was after all Father’s Day,
not Do-what-Mother-wants-for-Father’s Day.
His request?
“Let’s not have any plans.”
No plans for what to eat for dinner.
No plans for going anywhere.
(except church of course)
No plans for fancy desserts,
or to-die-for entrees.
Nope.
Not for MyHandsomeHusband.
Sometimes life has too many plans for this man of mine.
Or maybe I come up with too many grand plans….
and the poor man just needs a chance to simplify!
After church and dinner we ended up moving all of the furniture to one side of the living room, and projected a couple of
movies up onto the wall.
Kids loved it. Parents loved it. A day well spent.
and this wonderful Egg Drop Soup
with a bit of white rice on the side for dinner.
Healthy and delicious!
Healthy Egg Drop Soup
Yield: 10 servings
Time:  8 minutes prep + 20 minutes cooking
Recipe from MyHandsomeHusband
12 C water
11 bullion cubes
1/2 C chopped carrots
1/2 C frozen peas
2 T soy sauce
1/2 T rice vinegar
pinch red pepper flakes
1/2 t sesame oil
2-4 T olive oil
4 beaten eggs
1/2 bunch green onions, chopped.

1. Place all ingredients but the eggs, green onions, and the peas in a large pot.
2. Bring to a hard rolling boil. Let it just a keep on boiling until your carrots are tender.
3. Add your peas let it boil until they are heated through. This shouldn’t take long, only 2 minutes or so.
4. Add your eggs while the soup is still at the hard rolling boil. They should cook up pretty fast for you.
4. Remove from the heat when the eggs are cooked and add your green onions. Enjoy!

This is a great light soup for summer. I could seriously eat it for breakfast lunch and dinner. All but 1 of my children love it as well. That makes it a definite keeper! Hope you enjoy it!


M and M Sugar Cookies

Happy Father’s Day everyone! I hope you all get to spend some time with YourHandsomeHusbands and your Fathers on this great day.
Come on back next week to see some of the tasty things I will be making today for MyHandsomeHusband.
You know I couldn’t post 7 days in a row 
without at least one of the posts being cookies.
Cookies are my true love!
Right after
MyHandsomeHusband and
the 5 very sweet hooligans that run around here calling me mom.
(and my dear friends and family…and you lovely readers, of course.)
I seriously just get a big old grin on my face
when I know it’s a cookie making day. I know…
I know…
super lame,
get a clue,
get a life,
get to the gym.
I just can’t help myself.
A fresh cookie warm out of the oven
is one of life’s simple
(and down right fabulous) pleasures.
super lame?
get a clue?
get a life?
No way….
Get to the gym?
Yes, Please!
 Somebody point me in the right direction.
These M and M Sugar Cookies are sure to melt in your mouth.
And in your hand if you hold on to them long enough.
I’d wager you won’t have them in your hands for long!
Have a great rest of your weekend everyone!
See you back here soon….
M and M Sugar Cookies

Total Time: 1 hour

Yield: 48 cookies

Ingredients

1 C butter, softened
1 1/2 C sugar
2 eggs
1 1/2 t vanilla
3 C flour
2 t baking powder
1 t baking soda
2 t cream of tartar
dash of salt
1 medium bag (12 oz) M and M's

Instructions

1. In a stand mixer, or with hand held beaters cream the butter and sugar for about 3 minutes, or until fluffy.
2. Add the eggs and vanilla and mix for 2 more minutes.
3. In a separate small mixing bowl combine all dry ingredients. Add to the butter mixture and mix until well combined.
4. Pour in your M and M's and mix just until combined. Don't mix too long here guys and gals...you will crush your M and M's into smithereens.
5. Form into round balls (about 2 inches in size) and lay onto a cookies sheet. I like to smash the dough down just a little bit with the palm of my hand.
6. Bake at 350 for 8 minutes (about 6 minutes at 325 in a convection oven) or until you see the cookies start to crack. Take them out of the oven and let them finish cooking on the hot sheet for about 5 minutes.
7. Remove from the cookie sheet onto a wire rack to finish cooling.
http://jamiecooksitup.net/2010/06/m-and-m-sugar-cookies-kid-friendly-post-7/

Recipe from Jamie Cooks It Up!
Don’t forget to eat one fresh from the oven….
….like he did!
….and what do you know,
 another cookie lovin’ kid.
Must get that from his Mom.
Pinterest friendly image below…
M and M Sugar Cookies from Jamie Cooks It Up!

Fruit Juice Jigglers

Only 2 more recipes left in this week of Kid Friendly Posts. I hope you have found something you will enjoy making with
your kid-lets this summer!
These Fruit Juice Jigglers are similar to a recipe that my Mom made for us a lot when
we were kids.
Mom called them Knox Blox, and if
 I am remembering
right she used jello as the base for the jigglers.
Is that right Mom?
When I went to the store to buy some Knox there was a really great recipe on the back of the box that used
fruit juice instead of jello as a base.
I thought that sounded super,
so we gave them a whirl.
My kids thought they were fabulous.
Hope yours will too!
Fruit Juice Jigglers
Yield: about 24 2 inch squares
Time: 10 min prep + 3 hours refrigeration
Recipe from Knox Original Gelatine
2 envelopes Knox Unflavored Gelatine
1/2 C cold fruit juice
1 1/2 C fruit juice, heated to boiling
1 T sugar
 My girls and I tried making a batch with Sunny D and a batch with Crystal Light Grape Juice. They were both a hit!
1. Place the gelatine in a medium sized mixing bowl. Pour the cold fruit juice over the top of the gelatin and let it sit for 1 mintue.
2. Add the hot juice and stir until the gelatin is completely dissolved….be patient here. Keep on a stirring until it’s all dissolved. You don’t want any gelatin globs in your gigglers, now. Add your sugar and stir to incorporate.
 These crazy ladies pictured here wanted to be sure that I warned you…..the mixture has a really weird smell when the gelatin and cold juice are first combined. The girls exact words were
“Mom…seriously. You have got to tell people who read your blog it smells
D.I. scusting at first. Then it gets good.”
I told them I would pass on the word.
So there you have it.
3. Pour your juice mixture into a 9 inch cake pan, or a 9×9 square pan would work fine as well. Cover with plastic wrap and pop those babies in the fridge to chill out for about 3 hours.
4. Then all you have to do is cut them, and enjoy. I cut some of the jigglers into squares…..
…..and cut  some jigglers with cute flower cookie cutters. You can use what ever you like! Happy Summer!

Oatmeal Pancakes

Are you ready to meet some fabulous pancakes?
Pancakes with
whole wheat flour and oatmeal…
all combined into one!
Now don’t scoff and think your kids will turn up their noses at these fine cakes on the griddle.
Life ain’t nothin but a funny funny riddle, now…
And I’m not even a Country Boy.
 Just….a girl whipping up a few family style recipes.
Just…trying to get my kids to enjoy
whole grains when I can sneak them in.
Just….hoping you like these pancakes as much as we do.
Give these cakes on the griddle a try.
You won’t be sorry!
Oatmeal Pancakes
Yield: about 12 pancakes
Time: 15 minutes
Recipe from my dear friend Amy Howells
2 1/2 C milk
1/3 C oil
2 eggs
1 t salt
2 1/2 t baking powder
2 C oatmeal
1 C whole wheat flour
1. Place all ingredients in your blender and give it a whirl. Make sure all of the ingredients are blended up smoothly.
2. Let the batter stand for 2-3 minutes to thicken.
3. Cook on a hot griddle and serve with butter and maple syrup.

Homemade Play Dough

Homemade Play Dough?
Seriously!?
Oh.
Yes. 
I am totally serious.
You can make  homemade play dough with
just a few basic ingredients.
This is not a joke.
I know that play dough is pretty darn cheap at the store.
However, sometimes I need a little activity to keep little hands busy without running myself to the store.
Time with my kids sitting with busy hands
at the kitchen counter while I make
My mom made this play dough for us when I was growing up.
We loved it, and my kids love it now as well.
It really only takes about 15 minutes to put one batch together.
That’s not much time!
Then your kids
 will be rolling
and cutting
and shaping
and keeping themselves busy for just a little while.
Sometimes a “little while” is needed.
Especially if the “little while” puts a smile on their faces,
and on yours!
Homemade Play Dough
Yield: about 3 C play dough
Time: 15 minutes, per batch
Recipe from my mom, Pam Willahan
1 C flour
1/2 C salt
1 C water
1 T vegetable or canola oil
1 t cream of tartar
1/2 t food coloring of choice
Note: You will need to make separate batches for each color you would like to make. I usually only make 1 batch…when I make more than one, they mix them all together any way.
1. Place all ingredients in a medium sized sauce pan. I used these great Wilton Icing Colors as the food coloring. You can find them at Walmart, or any craft store. They make the colors very vivid and bright. You can most definitely use regular food coloring (which is actually what I have used every time I have made it, my entire life, except for the time I was taking these fine pictures for you fine readers.)
2. Over medium heat, stir the mixture all around until it is warmed and begins to stick together like so. This should take about 5 minutes.
3. Set the dough on some wax paper and knead it just a bit. Just a bit now…you don’t need to plan half an hour of your day to knead the dough. Just give it a 5 or 6 pulls with your hand.
That’s it!
Hooray, now wasn’t that easy as pie.
However, I will warn you. It does not taste like pie. This play dough is not for eating like this dough, and this dough,
I am not afraid of raw eggs folks.
The Homemade Play dough should be stored in a Ziploc bag and lasts for a long time.
Months even!
That was 15 minutes well spent.
Pat yourself on the back!
This boy was attacked by his
fingernail-painting sisters.
Don’t anyone go teasing him now.
He’s a sensitive soul, though he seems thick skinned.

Frozen Banana Pops

Need a fun little project
to keep a
fun little bunch of kid-lets busy?
Why not try these yummy frozen banana pops.
They are easy to put together.
You know it IS hot weather!
 They are cool on the palate.
Pretty easy on the wallet.
(Help Me Rhonda…I am definitely rhyming impaired.)
Give them a try today,
or tomorrow…
or whenever it suits your fancy.
Fancy.
Frozen Banana Pops
Yield: approximately 28 pops
Time: 10 min. prep + 1 hour in the freezer + 15 minutes dipping
Recipe from Jamie Cooks It Up! 

1   -16 oz package Candy Quick chocolate coating (you could also use 1 1/2 packages of chocolate chips melted with 1/2 t of Crisco)
7 bananas
28 medium sized sucker sticks (found at Walmart or any craft store)
A combination of toppings….Sprinkles, crushed oreos, toffee pieces, coconut…whatever you choose, fancy pants. (Go easy on the birds seed, that would not be tasty.)
You will need about 3 C total.

1. Cut each banana into 4 pieces and lay them in a 9×13 pan that has been lined with wax paper. Stick the sucker sticks into the center of each banana piece. Put the pan in the freezer for 1 hour, or until the sucker sticks are firmly embedded into the bananas.
2. The Candy Quick melting chocolate comes in this handy-dandy melting tray you can just pop into the microwave. Be careful about letting it get too hot. Only heat it up 30 seconds at a time, stirring after each cooking interval. Then pour it into a liquid measuring cup.
3. Place all of your toppings into small little bowls.
4. Dip each of the frozen bananas into the chocolate and then immediately into one of the toppings. I  will warn you that once you have dipped each of the bananas into the chocolate it will begin to harden pretty quickly. Get it right into the topping bowl, or you will miss your window of opportunity. The toppings will not stick, my friends.
5. Set the dipped and topped banana pop (say that fast 3 times!) back onto your wax paper.
6. When you have dipped and topped them all put them back into the freezer until the chocolate is totally set up. Enjoy!
Store any leftovers in the freezer.
Three crazy ladies…..

Tin Foil Dinners for Scout Camp

I have a simple and tasty recipe for you today,
the second day of my
“Kid Friendly Recipe Week”.
This is the standard tin foil dinner I make for my son Mark each and every month when he heads off to camp with his scout troop.
It is a hearty, simple meal made up of pan
fried chicken and potatoes that are smothered in BBQ sauce.
Mark loves it.
Requests it every time.
I love Mark.
I make it every time.
Alright….sometimes he ends up taking
Little Caesars Pizza for his tin foil dinner.
What can I say! There are 5 children
in this family
and I
am
only
one
woman.
If you wanted to make this for your family for dinner…you could! Just double or triple the recipe, throw it in a 9X13 pan, cover with foil and bake for about 20 minutes. You will be good to go!
Tin Foil Dinner for Scout Camp
Yield: Serves 1 hungry scout
Time: 20 minutes
Recipe from Jamie Cooks It Up!
1 large russet potato, chopped with the skins still on
1 large chicken breast, cut into pieces
2 T butter
Johnny’s Season Salt
Freshly Cracked Pepper
1/4 C BBQ sauce
1. In a large skillet melt 1 T of the butter over medium heat. Add your chicken pieces and sprinkle with seasoned salt and cracked pepper. Cook until golden brown on the out side.
2. Set chicken aside and melt the other T of butter in the skillet. Add the potatoes to the skillet, sprinkle a bit more seasoned salt and pepper and cook until golden brown.
3. On a large piece of tin foil place the chicken and potatoes. Pour the BBQ sauce over the top of the chicken and potatoes. Wrap the tin foil up and over the dinner. Wrap it in another sheet or two of foil.
4. Throw it in the fridge until it’s time to go, then send it in a cooler with your dear boy. Mark tells me that he places the tin foil dinner on the hot coals of the fire. Not directly in the flames. It should heat through in about 15-20 minutes.
Send your boy to scout camp with a hug and a kiss as well.
Don’t let too many folks see you kiss him….this will ensure that he’ll want to keep giving you those kisses. I sure hope they don’t ever run out…. 

Pioneer Taffy!

Good Monday morning everyone! How is your summer shaping up so far!? We can’t seem to get out of these crazy rain storms here in Utah.
(Does it seem to you like the Global is Warming?
Each June just keeps getting colder than the last around these parts….
but that is another subject for another day.)
I have a lot of fun recipes planned for this week.
Seven recipes to be exact!
All of these recipes are KID PLEASERS!
Some recipes are great for
keeping little (or big) hands
busy helping with fun cooking projects.
Other recipes are great for feeding hungry kids this summer.
I hope you enjoy them all, and find at least one little recipe you might like trying this summer with your kids.
The first recipe I have for you is Pioneer Taffy. Those of you who have followed my blog for a while know that I worked at The Lion House for quite some time when I was in college.
I learned to make this fun Pioneer Taffy while I worked there hostessing birthday parties.
Many a batch of taffy did I make.
(It used to be the only thing I knew how to cook….. and THAT is the darn, spankin’ truth.)
This is a great project for kids of all ages. The taffy takes between 35-40 minutes to cook. It needs to cool for about 10 minutes, and then you are ready for a fun taffy pull. Everyone in your family can have their own piece to pull.
Let the good times roll!
1. Place all ingredients but the vanilla and butter into a heavy sauce pan. You can find glycerin at most pharmacies. It is a very important ingredient. The taffy will not turn out well with out it.
2. Bring your taffy to a boil over medium high heat. Let it keep on a boiling until your candy thermometer reaches 258 degrees. This should take about 35-40 minutes.
3. I like to check the temperature of the taffy by dipping a spoon into the pan and then running cold water from the tap over the top of it. See how the taffy is kind of stiff looking…that means it is ready to go. If you cook it much past this stage you it will be really hard when you pull it. If you under cook it…you may have a sticky mess. This water trick really helps. However, you can rely on your candy thermometer as well.
4. When your taffy is cooked take it off the heat and pour in your vanilla.
5. Add your butter to the pot and give the bubbling beauty a good round of stirring. Stir until the butter is all melted.
6. Butter a large cookie sheet.
7. Pour the taffy onto the sheet.
8. Let the taffy cool for about 5 minutes, or until it is cool enough to handle. The edges will start to set up a bit faster than the middle.
9. Pinch the taffy into 12 separate pieces.
10. When the taffy is cool enough to pick up, hand out a  piece to each lucky participant. Then you can start to pull the taffy. The trick is the stretch it out……
…..and then fold it back together. Stretch and fold, stretch and fold…..
……until your taffy turns a beautiful white color. Or if some of your pullers are 3 years old, until they get tired of pulling. It still tastes mighty good, even if you don’t pull it long enough for it to turn white.
11. Stretch the taffy into a long rope shape and set on a piece of wax paper. You can break the taffy into pieces by holding it in the palm of your hand and tapping it with the handle of a butter knife (thanks for the tip, Grandma Barb!)
Taffy pullers of many ages……..enjoy a fun family project!
Pioneer Taffy!

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: 12 pieces

Ingredients

2 C sugar
1 1/2 C water
1 C white corn syrup
1 t salt
2 t glycerin (found at the pharmacy)
1 t vanilla
2 T butte

Instructions

1. Place all ingredients but the vanilla and butter into a heavy sauce pan. You can find glycerin at most pharmacies. It is a very important ingredient. The taffy will not turn out well without it.
2. Bring your taffy to a boil over medium high heat. Let it keep on a boiling until your candy thermometer reaches 258 degrees. This should take about 35-40 minutes.
3. I like to check the temperature of the taffy by dipping a spoon into the pan and then running cold water from the tap over the top of it. See how the taffy is kind of stiff looking...that means it is ready to go. If you cook it much past this stage you it will be really hard when you pull it. If you under cook it...you may have a sticky mess. This water trick really helps. However, you can rely on your candy thermometer as well.
4. When your taffy is cooked take it off the heat and pour in your vanilla.
5. Add your butter to the pot and give the bubbling beauty a good round of stirring. Stir until the butter is all melted.
6. Butter a large cookie sheet.
7. Pour the taffy onto the sheet.
8. Let the taffy cool for about 5 minutes, or until it is cool enough to handle. The edges will start to set up a bit faster than the middle.
9. Pinch the taffy into 12 separate pieces.
10. When the taffy is cool enough to pick up, hand out a piece to each lucky participant. Then you can start to pull the taffy. The trick is the stretch it out......
and then fold it back together. Stretch and fold, stretch and fold until your taffy turns a beautiful white color. Or if some of your pullers are 3 years old, until they get tired of pulling. It still tastes mighty good, even if you don't pull it long enough for it to turn white.
11. Stretch the taffy into a long rope shape and set on a piece of wax paper. You can break the taffy into pieces by holding it in the palm of your hand and tapping it with the handle of a butter knife.
http://jamiecooksitup.net/2010/06/pioneer-taffy-kid-friendly-recipe-1/
Original recipe from The Lion House Cookbook
How to make pioneer taffy from Jamie cooks It Up!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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