Featured Cookbook

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1. Pecan Caramel Cheesecake

2. Frozen English Toffee Cake

3. Peanut Butter Mini Mud Pies

4. Cherry Lollipops

5. Mini Pumpkin Spice Cakes with Orange Glaze

6. Meringue Clouds

7. Halloween Pumpkin Cake

8. Candy Cane Twists

9. Basic Cut Out and Cookie Press Dough (using sugar cookie mix)

Book Description

This second edition cookbook showcases an inspiring new look, featuring:• Friendlier page size• New design• All-new bonus chapter• Additional, never-before-published recipes• 32 more pages than the original editionRecipes for every palate and mood-the Semi-Homemade way creates an inspiring pairing of fresh ingredients and packaged foods.

... (more)

Semi-Homemade Desserts

Authors: Sandra Lee

Date: September 2005

ISBN: 0696226847

Publisher: Meredith Books

Paperback

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These hard candy lollipops are the perfect project for pint-sized chefs. Make them in any color or flavor you want -- even in fun shapes, using metal cookie cutters or candy molds, available at most kitchen stores. To make cute gifts, holiday treats, or party favors, tie colorful ribbons around the sticks and curl the ends by pulling the ribbons between your thumb and the blade of a pair of scissors.

Makes 20 lollipops
Prep time: 10 minutes

• Nonstick cooking spray, PAM®

• 3/4 cup granulated sugar

• 1/2 cup light corn syrup, Karo®

• 1/4 cup butter

• 1 box (3-ounce) cherry gelatin dessert mix, Jell-O®

• Special Equipment:

• 20 (4-inch) lollipop sticks

• Metal tablespoon-size measuring spoon

• Candy thermometer

1. Spray 2 large baking sheets with nonstick spray. Arrange 10 lollipop sticks on each baking sheet, spacing evenly apart.




2. Stir sugar, corn syrup, and butter in small saucepan over low heat until sugar has dissolved. Slowly bring to boil, stirring frequently. Continue cooking for 7 minutes, or until candy thermometer registers 275 degrees. Stir in gelatin until smooth. Using metal tablespoon and working quickly, spoon syrup over one end of each lollipop stick. Cool completely.




3. Wrap each lollipop in plastic wrap and store in airtight container.

More From This Book:

1. Pecan Caramel Cheesecake

2. Frozen English Toffee Cake

3. Peanut Butter Mini Mud Pies

4. Cherry Lollipops

5. Mini Pumpkin Spice Cakes with Orange Glaze

6. Meringue Clouds

7. Halloween Pumpkin Cake

8. Candy Cane Twists

9. Basic Cut Out and Cookie Press Dough (using sugar cookie mix)

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