Who doesn't love sweets? I believe I was born with a sweet tooth somewhere in my gums and I know there are many of you out there who are just like me! This column is for you. If you want to soothe your sweet tooth, try these recipes for Delicious Chocolate Cinnamon Dip, Canadian Popcorn Nut Crunch, or Drop Doughnut Puffs.
DELICIOUS CHOCOLATE-CINNAMON DIP
8-oz unsweetened chocolate, chopped
1 can (14-oz) sweetened condensed milk
2 tbsp light-colored corn syrup
1/2 cup milk
1 tsp vanilla extract
1/2 tsp ground cinnamon
Milk, if needed to reach dipping consistency
Favorite plain cookies for dipping
In a medium saucepan melt chopped chocolate over low heat, stirring constantly. Stir in the sweetened condensed milk and the corn syrup until combined well. Stir in the vanilla extract and the cinnamon. Serve sauce warm, stirring in the additional milk if needed. Serve with the cookies. Or serve over ice cream for a sundae, if desired.
Yield: 2 cups
CANADIAN POPCORN NUT CRUNCH
2 quarts popped popcorn
1 cup blanched whole almonds, toasted
1 cup pecan halves, toasted
1 cup cashews, toasted
1 cup Brazil nuts, toasted
1 cup almonds, toasted
1 1/2 cups sugar
1 cup corn syrup
1/2 cup butter
1 tsp vanilla extract
1/2 tsp ground cinnamon
Lightly spray a 5-quart Dutch oven with nonstick cooking spray. Add the popcorn and all the nuts; bake at 250 degrees for 20 minutes.
While nuts and popcorn bake, combine the sugar, corn syrup, and butter in a saucepan. Over medium heat, bring the mixture to a boil, stirring constantly. Cook, without stirring, until a candy thermometer reads 290 degrees (reaches the soft-crack stage). Remove the pan from the heat and add the vanilla and cinnamon.
Pour the syrup mixture over the nuts/popcorn mixture very slowly while stirring constantly until all the mixture is well coated. Immediately spread onto baking sheets that have been sprayed with nonstick cooking spray. Cool and break into pieces.
When completely cooled, store in airtight containers.
Yield: Approximately 4 quarts.
DROP DOUGHNUT PUFFS
1 1/2 cup sifted all-purpose flour
2 tsp baking powder
1/3 cup sugar
1/2 tsp salt
1 tbsp instant coffee granules
1 egg
1/2 cup milk
2 tbsp vegetable oil
Oil for deep-frying
powdered sugar for dusting, if desired
In a mixing bowl combine the flour, baking powder, sugar, salt, and coffee granules; blend well. Add the egg, milk, and the 2 tablespoons of vegetable oil; mix together thoroughly. Heat the oil in a deep-fryer until hot or at the temperature your appliance suggests. Drop the batter into the hot oil one teaspoonful at a time. Fry until puffy and browned. Drain on paper towels to absorb excess oil. Sprinkle with powdered sugar, if desired.
Enjoy!
For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com/.
For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com/.
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