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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
It is quite feasible to follow the history of recipes far back into the distant past, in truth as far back as ancient Egypt, and maybe even further. Interesting though that maybe, generally, these old cook books were just very basic hieroglyphic recipes for food preparation.
Fascinatingly, the oldest recipe found, according to historians are some 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 anyone who tried it feel exhilarated. As our culinary historical trip moves to more modern times there were two interesting books which were published in the 14th Century : one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these are not about the spicy food that appears on menues today, but instead recipes for the types of meals on the menues of the rich and powerful of that period. In the 15th century, people returning from the crusades brought us many foods and herbs from the Middle-East, such as coriander, parsley, basil and rosemary. The introduction of these new tastes prompted a torrent in cookery books, some of which are kept safe in private collections. Over the next few centuries, the rich and powerful families of Wesstern Europe competed with each other to serve the most extravagent meals, and as a result cooks and their collection of recipes were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century the formal cooking and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collecting, trying out, and writing down recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, cookery books were in high demand, mostly as a result of increased literacy, people having more spare time and having more money. The introduction of television brings us cooking programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to access thousands of recipes such as those found on our site. |
We hope you enjoy this Be Mine_ Lollipops recipe.
