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CEREAL CONFECTIONS Tasty goodies from whole grain cereals.
Popped Corn
1 cup unpopped corn makes about 5 cups popped corn.
After popping, stir in melted butter; sprinkle with salt.
Hurry-up "Popcorn"
Melt 2 to 4 tbsp. butter in heavy skillet. Add 4 cups KIX or CHEERIOS and ½ tsp. salt. Stir over medium heat 5 min.
Easy Caramel Corn
Stir ½ lb. caramels (28) and 2 tbsp. hot water over hot water until smooth. Pour over 5 cups popped corn, KIX or CHEERIOS. Mix gently until blended. Drop by spoonfuls onto waxed paper. Makes about 3 doz.
Popcorn Balls
Make into interesting shapes for kiddies.
7 cups popped corn, KIX or CHEERIOS
1 cup sugar
½ cup water
½ cup light corn syrup
⅛ tsp. salt
¼ cup butter
1 tsp. vanilla
Put corn or cereal in large bowl. Mix sugar, water, syrup, salt and butter in saucepan. Cook to 250° or until a few drops form a hard ball when dropped into cold water. Remove from heat. Stir in vanilla. Pour in thin stream over corn or cereal, stirring constantly, to mix well. With buttered hands, shape into balls or shapes below. Makes 12 to 15 large balls.
BAR COOKIES Deliciously rich nut-filled cookies.
Dream Bars
An Almond-coconut topping on melt-in-the-mouth crust.
½ cup soft shortening (half butter)
½ cup brown sugar (packed)
1 cup GOLD MEDAL Flour
Heat oven to 350° (mod.). Mix shortening and sugar thoroughly. Measure flour by dip-level-pour method or by sifting (see p. 6). Stir in flour. Flatten into bottom of ungreased oblong pan, 13x9½x2". Bake 10 min. Then spread with:
Almond-Coconut Topping
2 eggs, well beaten
1 cup brown sugar (packed)
1 tsp. vanilla
2 tbsp. flour
1 tsp. baking powder
½ tsp. salt
1 cup moist shredded coconut
1 cup slivered almonds (or other nuts)
Mix eggs, sugar and vanilla. Mix with flour, baking powder and salt. Stir in coconut and almonds. Return to oven and bake 25 min. more. Cool; cut in bars. Makes about 2½ doz. 32x1" bars.
Chocolate Chip Dream Bars
Make Dream Bars (above)—except use ½ cup butter in bottom layer. In topping use 1 pkg. (6 oz.) semi-sweet chocolate pieces in place of coconut. Bake 15 to 20 min. Cool; spread with Thin Chocolate Icing (p. 173).
Coconut-Chocolate Meringue Bites
From Diana Williams of San Francisco, Calif., formerly
of our staff, who avows that they travel well.
½ cup soft butter
½ cup brown sugar (packed)
1 cup granulated sugar
2 egg yolks
1 tsp. vanilla
2 cups GOLD MEDAL Flour
1 tsp. baking powder
¼ tsp. soda
½ tsp. salt
1 pkg. (6 oz.) chocolate pieces
1 cup flaked or grated coconut
¾ cup coarsely chopped nuts
1 cup brown sugar (packed)
Heat oven to 350° (mod.). Grease an oblong pan, 13x9½x2". Blend butter, ½ cup brown sugar, granulated sugar, egg yolks and vanilla. Beat 2 min., medium speed with mixer or 300 vigorous strokes by hand, scraping bowl constantly. Measure flour by dip-level-pour method or by sifting (see p. 6). Blend dry ingredients; stir in. Spread dough in pan. Sprinkle with chocolate pieces, coconut and nuts. Beat egg whites until frothy; add 1 cup brown sugar gradually and beat until stiff. Spread over nuts. Bake 35 to 40 min. Cool, cut into bars. Makes 40 to 60 bars.
Fancy Filbert Bars
Specialty of Mrs. George Ludcke, Jr. (formerly Jeannette Campbell of our staff).
½ cup soft shortening (half butter)
½ cup sifted confectioners' sugar
2 egg yolks
1 cup GOLD MEDAL Flour
Heat oven to 350° (mod.). Mix shortening, sugar and egg yolks thoroughly. Measure flour by dip-level-pour method or by sifting (see p. 6). Stir in flour. Flatten into bottom of ungreased oblong pan, 13x9½x2". Bake 10 min. Spread with ½ to ¾ cup softened currant or raspberry jelly, then:
Meringue-Filbert Topping
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