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Directions
Source: Better Homes and Gardens, Febuary 1998 Prep time: 20 minutes
Cook: 6 to 8 minutes
2 1/2 to 3 1/2-inch round or heart-shaped metal cookie cutters 8 oz.
assorted red, pink, and/or clearhard candies 35 to 60 (2 to 3 oz.)
assorted small decorative candies, such as red cinnamon candies,
small nonpareils, colored candy hearts, spice drops, and gumdrops
Edible rose petals or other flower petals (optional) Lollipop sticks
Place unwrapped hard candies in a heavy plastic bag, then place bag
on top of folded towel and crush candies into small chunks wiht meat
mallet or small hammer.
Make only three or four lollipops at one time. Line a baking sheet
with foil. Place desired cookie cutters on foil, at least 2 inches
apart. Divide crushed candies evenly among cutters, approximately 1
1/2 to 2 tablespoons per lollipop. Candy layer should be 1/4 to 1/2
inch thick. Add small decorative candies or edible rose or other
flower petals to crushed candies. (If using flower petals, make sure
they are covered with a layer of the crushed candy.)
Bake in a 350 degree oven for 6 to 8 minutes or till candies are
completely melted. Col 30 seconds. Remove cookie cutters with
tongs, allowing melted candy to spread slightly.
Quickly attach a stick to base of each lollipop, twisting the stick to
cover lollipop end with melted candy. If desired, press more small
candies or flower petals into hot lolipops. Cool. Peel foil from
lollipops. Makes 8
Servings: 8 servings
"Be Mine" Lollipops Recipe brought to you by Recipe Ideas
Categories: Candy
The History of Recipes
We are able to follow the history of `recipes` back into distant history, in fact as far into history as the Egyptians, and possibly even further. However, in the main part, these early cook books were just basic hieroglyphic recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to experts in ancient history is a series of tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. Later on, in The time of the roman empire around 25BC a roman called Apicius wrote some documents detailing recipes prepared by wealthy Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into appetizers, main course and desserts, something that is very familiar to us today. This early Roman chef describes how the Romans made use of a wide range of spices, including a few that are still present in modern kitchens for example basil, rue and parsley. As we move on, we find a couple of cookery books published in the 1300s ; a book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the spicy food that appears on menues today, but instead descriptions of the types of meals prepared by the chefs of the rich and wealthy people of that time. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods and spices from Arab cuisine, including spices such as basil and coriander. These new foods and tastes led to a torrent in books on cooking, some of which are kept safe in academic collections. The arrival of television gave us TV cooks and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Be Mine_ Lollipops recipe.
