Ingredients
32 cup popcorn (about 1 1/2 cups unpopped)
4 cup sugar
1 1/3 cup light corn syrup
1 cup margarine or butter
1 tsp salt
1 1/3 cup water
2 tsp vanilla extract
1/3 cup confectioner's sugar
2 cherry or raspberry-flavor chewy fr, uit rolls
1/2 lb green gumdrops
2 purple gumdrops
3 dark seedless raisins
Directions
About 2 hours before serving or day ahead:
Place popped corn in a large open roasting pan and set in 225 F oven
to keep warm.
Meanwhile, in a 5-qt.Dutch oven over medium heat, heat sugar, corn
syrup, margarine or butter, salt and water to boiling, stirring
constantly until sugar completely dissolves. Set candy thermometer in
place and continue cooking, without stirring, until temperature
reaches 250 F or hard ball stage. Remove saucepan from heat; quickly
stir in vanilla.
Pour hot syrup mixture over popcorn, tossing to coat well. Set aside
about 2 cups popcorn mixture for snowman's hat. Wearing clean rubber
gloves (for handling hot mixture), shape remaining mixture popcorn
into 2 balls, one slightly larger. On large plate, place smaller
popcorn ball on top of larger popcorn ball to form snowman's body.
Shape reserved popcorn mixture into coneshaped hat; place on top of
snowman's head.
In a mall bowl, mix confectioner's sugar with 1 1/4 tsp water to
form a thick pasty frosting. Cut snowman's mouth from fruit roll;
cut remaining fruit rolls into strips. Attach strips around neck for
scarf and on hat for decoration. With frosting, attach 1 green
gumdrop to snowman' face for nose, and 2 purple gumdrops for eyes.
With frosting, attach remaining green gumdrops around base and on tip
of hat. With frosting, attach raisins to snowman's body for buttons.
Source: Good Housekeeping Holiday Best 1992, p. 90
Uploaded by Mary A. Hochberg
MM by Cathy Svitek
Servings: 2 servings
Popcorn Snowman Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dutch Oven
The History of Recipes
Written recipes as an idea can be tracked back into the far past, in truth as far back into recorded history as pharonic Egypt, and quite possibly further than that. However, generally, these early records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe discovered, according to historians are some ancient tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. Progressing into Roman times 25BC a man called Apicius created a number of documents which described recipes enjoyed by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, entrees and afters, a style of dining still practiced today. He also tells us how the ancient chefs were skilled in the use of many aromatic flavors, including some that we all recognise for example bay, fennel and dill. Continuing our culinary historical journey, we have a couple of interesting cookery books which were published in the fourteenth century ; one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these are nothing to do with the curry that is popular today, but rather descriptions of the types of food served to the rich and wealthy people of those days. Later on, in the 15th century, knights returning from the crusades brought us many new foods and spices from the holy land, including basil and coriander. These new foods and spices prompted a surge in manuscripts on cooking, many of which are now in academic collections. Over the succeeding few centuries, the rich families of Wesstern Europe tried to serve the most extravagent banquests, and consequentially the best cooks and their recipe collections were greatly in demand. Nevertheless, it wasn`t until the 1800s that cooking and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, trying out, and writing down the recipes of their peers. When we get to the twentieth century, cooking publications were increasing in popularity as a result of better eduction, people having increased free time and having more money. The TV revolution brings us celebrity chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Popcorn Snowman recipe.
