Fun Recipes for Your Fall Party
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Home Page > Food and Beverage > Recipes > Fun Recipes for Your Fall Party
Fun Recipes for Your Fall Party
Posted: Sep 18, 2008 |Comments: 0
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Fun Recipes for Your Fall Party
By: Linda Wilson
About the Author
Grandma Linda is a collector of vintage recipes. All these party recipes are from her vintage collection. Visit her blog at http://grandmasvintagerecipes.blogspot.com Her diabetic recipes and info are at diabeticenjoyingfood.squarespace.com
(ArticlesBase SC #568373)
Article Source: http://www.articlesbase.com/ – Fun Recipes for Your Fall Party
Fall is a great time for parties, from children’s parties to adult parties. Everything from Halloween to Harvest to Football call for parties. If you are looking for something new for your party, check out the recipes below.
How about having a taffy pull? This is fun for all ages and here is one of my vintage recipes for taffy.
2 cups sugar
1 cup light corn syrup
1/3 cup water
2 tsp vinegar
2 tbsp oleo
2 tsp vanilla
In a 2-quart saucepan, combine sugar, syrup, and water. Heat over medium heat, stirring constantly, until sugar dissolves. Bring to a boil and add vinegar. Cook to soft crack stage or 268 degrees. Remove from heat, add oleo and vanilla. Pour into 2 buttered plates with edges. Cool until able to handle. Butter hands, gather taffy into a ball and pull with fingertips until satiny in color and hard to pull. Pull each piece until it is about 1/2-inch thick. Cut into bite-size pieces and wrap in waxed paper. Makes about 1 1/4 pounds.
Note: You can change the flavor of the taffy by using butter flavoring, mint extract, banana extract, or other flavored extracts instead of the vanilla. For colors, use a drop or two of food coloring to match the flavor you are making; ie yellow for banana, red for peppermint, etc.
Note: This is an old Southern Indiana recipe.
Popcorn balls are another great fall party item. You can make them in advance or have your guests assist as a party activity. Here is a recipe for you to try.
1 cup white syrup
1 cup sugar
1 tsp baking powder
1 tsp butter
1 tsp vanilla
1 cup unpopped popcorn, popped
Pour popcorn into a large glass mixing bowl or other bowl that won’t be ruined by the hot syrup. Bring syrup to a boil, add sugar to syrup and return to boil. Remove from heat and add baking powder and butter; stir until smooth. Add vanilla. Pour over popcorn, let stand a couple of minutes then shape into balls using your hands that have been lightly buttered.
Yield: approximately 18 popcorn balls
Having a big crowd? Dig out your large-sized perculator and make our Perculator Punch.
Use a 20 to 30 cup percolator to make this punch that serves 16.
1 qt apple cider
1 pt orange juice
1 tsp whole allspice
3 cinnamon sticks
1 pt cranberry juice
1/2 cup sugar
1 tsp whole cloves
Combine cider and juice in percolator. Place sugar, spices, cinnamon sticks in percolator basket. Let perk until finished.
Make your party a little different from all the rest. A taffy pull and making popcorn balls should do that! And what a surprise for your guests; punch from a perculator!
Have fun and Enjoy!
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(ArticlesBase SC #568373)
Linda Wilson -
About the Author:
Grandma Linda is a collector of vintage recipes. All these party recipes are from her vintage collection. Visit her blog at http://grandmasvintagerecipes.blogspot.com Her diabetic recipes and info are at diabeticenjoyingfood.squarespace.com
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Source: http://www.articlesbase.com/recipes-articles/fun-recipes-for-your-fall-party-568373.html
Article Tags:
party recipes, popcorn balls, homemade taffy recipe, fall party recipes
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Grandma Linda is a collector of vintage recipes. All these party recipes are from her vintage collection. Visit her blog at http://grandmasvintagerecipes.blogspot.com Her diabetic recipes and info are at diabeticenjoyingfood.squarespace.com
Filed under Holiday Recipes by on Dec 9th, 2010. Comment. 
Just in time for Valentine’s Day
Ingredients:
1½ cups all-purpose flour
1 cup sugar
½ cup unsweetened cocoa powder, preferably Dutch-process
½ teaspoon baking soda
¼ teaspoon salt
1 cup sour cream
1 large egg
1/3 cup canola oil
1/3 cup water
1½ teaspoon cider vinegar
1½ teaspoon vanilla extract
Bittersweet chocolate glaze
1 cup heavy whipping cream
3 tablespoons unsalted butter
2 tablespoons light corn syrup
8 oz bittersweet chocolate; chopped
1 teaspoon vanilla extract
You’ll also need: 5 (4 to 4½ inch) individual heart-shaped springform pans, baking spray
Garnish: sugared pink rose petals (see note) and small raspberries (optional)
1. Cakes: Heat oven to 350F. Coat pans with baking spray. In bowl, whisk flour, sugar, cocoa powder, baking soda and salt until blended. In 1-qt glass measure, whisk sour cream, egg, oil, water, vinegar and vanilla until blended; whisk into flour mixture until blended. Pour into prepared pans, filling each with about 2/3 cup batter. Place pans on a baking sheet.
2. Bake 30 to 32 minutes, until centers puff and a wooden pick inserted in centers comes out clean. Let cool in pans on wire rack 10 minutes. Invert cakes onto rack and remove pans. Cool completely.
3. Glaze: Heat cream, butter and corn syrup in a medium saucepan until simmering; remove from heat and add chocolate. Let stand 5 minutes. Whisk until smooth. Whisk in vanilla. Pour glaze into a glass measure. Let stand at room temperature 20 minutes or until slightly thickened.
4. With a serrated knife, trim rounded tops of cakes flat (reserve trimmings for snacking). Arrange cakes, flat bottoms up, on wire rack set on a baking sheet with sides. Spoon glaze over cakes, letting excess run down sides of cakes onto baking sheet (use a small spatula to cover any areas that the glaze missed). Refrigerate to set glaze. Garnish top with sugared rose petals and raspberries, if desired.
Note: To sugar rose petals, lightly brush unsprayed organic rose petals with light corn syrup and toss with granulated sugar. Let dry on a wire rack 1 hour.
Filed under Dessert by on Jan 27th, 2010. Comment.
Ingredients:
2 cups sugar
1 cup water
2/3 cup light corn syrup
1 teaspoon cinnamon extract
3 or 5 drops liquid red food color
You’ll also need: candy thermometer, heart-shaped lollipop molds, 4 to 6-in lollipop sticks (depending on size of molds)
1. Lightly grease molds with cooking spray; wipe with a paper towel to remove any pools of oil so molds are evenly coated. Set lollipop sticks into position.
2. Combine sugar, water and corn syrup in a small saucepan over medium heat; stir with a rubber spatula to blend. Bring mixture to a boil
3. Attach candy thermometer to saucepan; boil syrup, without stirring, just until it reaches 300F or hard-crack stage. Remove from heat; working quickly, transfer mixture to a 1-qt glass measure. Add extract and food color; gently stir with a spoon to blend. Carefully pour into prepared molds, making sure the sticks are covered with mixture. Cool completely in molds before removing lollipops.
Filed under Uncategorized by on Jan 26th, 2010. Comment.
