Cheer Du Jour

A little cheer to forget your troubles, and better yet, to toast with a glass of bubbles!

July 20 – National Lollipop Day

Lollipops

Don’t be a sucker (sorry, couldn’t resist!) – get your free lollypop at participating See’s Candy shops on 7/20.

Or, if you want to try your hand at being a confectioner, Sandra Lee has a recipe (below) for cherry lollipops on foodnetwork.com. While I haven’t tried this recipe myself (yet), I did read many positive comments on it. Also, you several readers suggested that you can substitute any flavor gelatin for variety. Gale Gand also has a recipe on foodnetwork.com, for psychedelic lollipops. Though perhaps a more challenging recipe, it’s a great chance to make edible art.

For a sweet trip down memory lane, click here to watch the retro commercial “How Many Licks Does It Take to Reach the Tootsie Roll Center of a Tootsie Roll Pop?” To go back a few more decades, click here and sing along with Shirley Temple’s classic “Good Ship Lollipop”.

via Cherry Lollipops Recipe : Sandra Lee : Recipes : Food Network….

CHERRY LOLLIPOPS

Ingredients

3/4 cup granulated sugar

1/2 cup light corn syrup

1/4 cup butter

1 (3-ounce) box cherry gelatin dessert mix

Nonstick cooking spray

Special Equipment:

20 (4-inch) lollipop sticks

Metal tablespoon-size measuring spoon

Candy thermometer

Directions

Butter 2 large baking sheets. Arrange 10 lollipop sticks on each baking sheet, spacing them evenly apart. Stir sugar, corn syrup, and butter in small saucepan over low heat until sugar has dissolved. Slowly bring to a boil, stirring frequently. Continue cooking for 7 minutes, or until candy thermometer registers 275 degrees F. Stir in gelatin until smooth. Using a metal tablespoon and working quickly, spoon syrup over 1 end of each lollipop stick. Cool completely. Wrap each lollipop in plastic wrap and store in an airtight container.

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Chocolate Pots de Creme Recipe by Gale Gand

Chocolate Pots de Creme Recipe : : Recipes : Food Network.

Pots de Creme by Gale Gand

Recipe and photo from FoodNetwork.com

Last night’s demo used 4 ounces of 70% bittersweet chocolate and 1/2 vanilla bean (boil with cream and salt, and remove before adding chocolate). Also, the orange zest and whipped cream topping were eliminated. For a festive touch, try serving in those fancy glasses (be sure they are heatproof) that may be hiding in the back of your cabinet.

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Mint Chocolate Chip Meringues Recipe by Gale Gand

Mint Meringue Kisses by Gale Gand

Mint Chocolate Chip Meringues Recipe : Gale Gand : Recipes : Food Network.

Photo and recipe from FoodNetwork.com

Chef Gand’s demo was for Peppermint Meringue Kisses, which eliminated the unsweetened cocoa and melted chocolate and substituted peppermint extract for the mint extract (and a few other alterations). Still, I think this recipe would work just as well and would make great gifts.

3 Comments »

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