Snacks

GRANOLA
Ann Chandler & Martha Bradford
"Homes Wheat Home," Stake Enrichment Conference

8 cups rolled oats 4 cups rolled wheat Chopped nuts
2 Tbsp. cinnamon
1 cup wheat germ
1 cup coconut
3/4 cup brown sugar
1 1/2 tsp. salt
3/4 cup honey
2/3 cup oil
3/4 cup water
1 Tbsp. vanilla
1 cup raisins

Mix oats, wheat, nuts, cinnamon, wheat germ, coconut, brown sugar and salt together. In separate bowl, mix honey, oil, water and vanilla. Add to dry mixture. Bake on cookie sheets at 225°F for 30-45 minutes. Stir often. Add raisins after it is baked.

GRANOLA BARS
Ann Chandler & Martha Bradford
"Homes Wheat Home," Stake Enrichment Conference

1/2 cup light corn syrup
2/3 cup peanut butter
3 cups granola
1 carrot, grated (optional)

Butter a 9" square pan. In 3-quart saucepan, boil corn syrup for 1 minute only, stirring constantly. Remove from heat. Add peanut butter and granola. Work fast. Pour into prepared pan.

GRANOLA BARS 2
Orem 64th Ward Relief Society

3 cups rolled oats
1 cup powdered milk
1 cup sugar
3 Tbsp. wheat germ (optional)
1 cup coconut (optional)
1/2 cup chopped nuts (optional)
1/2 of a 3-oz. pkg. citrus Jello
3 Tbsp. honey
3 Tbsp. water

Dissolve Jello in honey and water. Add remaining ingredients to Jello mixture. Add 1 tsp. water at a time, just enough to make moist enough to mold. Wrap in foil. Bake at 350° for 15 minutes. Turn over after about 7 or 8 minutes.

GORP
March 1989 Homemaking Class

3/4 cup roasted salted peanuts l cup roasted sunflower seeds
1 1/4 cups roasted salted cashews
1-1/4 cups raisins, chopped dates, or chopped dried apricots
1 cup toasted coconut shreds

Combine all ingredients. Serve as a party, TV or hiking snack. Makes 15-18 servings.

MAKE-AHEAD S'MORES

8 oz. semisweet chocolate
1 can (14 oz.) sweetened condensed milk
1 tsp. vanilla extract
1 box (16 oz.) graham crackers
2 cups miniature marshmallows

In a heavy saucepan, melt chocolate over low heat. Stir in milk and vanilla; cook and stir until smooth. Making l s'more at a time, spread 1 tablespoon each of chocolate mixture on two whole graham crackers. Place 5-6 marshmallows on one cracker; gently press the other cracker on top. Repeat with remaining chocolate, crackers and marshmallows. Wrap with plastic wrap; store at room temperature. Makes 16 s'mores. Great for lunches!

WHEAT HERB BALLS
Ann Chandler & Martha Bradford
"Homes Wheat Home," Stake Enrichment Conference

2 cups grated sharp cheddar cheese
1 cup softened butter or margarine
3/4 tsp. leaf thyme, crushed
1/4 tsp. dry mustard
1- 3/4 cups flour
1/2 cup regular wheat germ
Additional wheat germ for topping

Beat cheese with butter, thyme and mustard until blended. Mix in flour and the 1/2 cup of wheat germ until combined. Do not overmix. Shape into 1-inch balls. Dip half of each ball into additional wheat germ. Makes about 54.

CHEF BROCKETT'S NUTRITIONAL SNACK
Margo Mead

1 cup peanut butter
1 Tbsp. margarine
3/4 cup nonfat dry milk
1/2 cup nuts-any kind (sometimes I use sunflower seeds)
1 cup raisins
Graham cracker crumbs

Stir together peanut butter and margarine. Stir in dry milk, nuts and raisins. Roll into small balls and roll in graham cracker crumbs.

SNACK-A-BITES
Ann Chandler & Martha Bradford
"Homes Wheat Home," Stake Enrichment Conference

Blend a little undiluted thawed orange juice concentrate into smooth peanut butter to brighten up the taste. Add snippets of dried prunes for flavor and chewy texture. Gradually mix in crumbs made from crush cinnamon graham crackers, until the mixture is firm enough to shape into 1-inch balls. Roll balls in flaked coconut.

WALNUT MUNCHIES
Ann Chandler & Martha Bradford
"Homes Wheat Home," Stake Enrichment Conference

Cut stale whole wheat bread into crouton-sized cubes. Mix with coarsely broken walnuts and spread in a baking pan. Toast in a 300°F oven for about 20 minutes, stirring and turning occasionally. While hot, toss with a light drizzling of melted butter or margarine; flavor with a light sprinkling of onion or garlic salt.

SUPER SNACK BARS
Ann Chandler & Martha Bradford
"Homes Wheat Home," Stake Enrichment Conference

8 slices day-old enriched bread
1/2 cup chopped nuts
1/2 cup butter or margarine
2 Tbsp. brown sugar
2 cups raisins
1 cup dried apricots
2 Tbsp. milk
1 tsp. vanilla
1 egg, beaten

To dry bread, place slices directly on rack of oven that has just been turned off after baking a casserole. Let stand 30-40 minutes. Crush with a rolling pin to make 1-1/2 cups crumbs. Stir together bread crumbs and nuts. Melt butter in medium saucepan. Add brown sugar, raisins and apricots; stir over low heat until sugar is dissolved. Remove from heat and stir in milk, vanilla and egg. Return to heat and cook, stirring, about 5 minutes. Blend in crumb-nut mixture. Press into butter 8- or 9-inch square pan. Chill at least two hours. Cut into bars and wrap separately in foil or plastic wrap, if desired.
Leftovers should be stored, covered, in the refrigerator.

BETSY GOODIE BARS
Ann Chandler & Martha Bradford
"Homes Wheat Home," Stake Enrichment Conference
1 12-oz. pkg. semisweet chocolate bits
1 Tbsp. butter or margarine
1 cup nonfat dry milk powder
1/2 cup creamy peanut butter
1/8 tsp. vanilla
2 cups unsalted dry-roasted peanuts
1 cup raisins

In top of double boiler over simmering water, melt chocolate with butter. Remove from heat. Beat in dry milk powder, peanut butter and vanilla with wire whisk or beater until fairly smooth. Stir in peanuts and raisins. Spread in buttered 9X13 pan. Chill until firm. Cut into bars and wrap separately in foil, if desired. Makes about 48 2-inch bars.

"TWINKIES"
Margo Mead

Cake:
Nonstick cooking spray
4 egg whites
1 box golden pound cake mix
2/3 cup water

Use a glass spice bottle and aluminum foil to form "pan" for cake: form foil around the spice bottle, then take the spice bottle out. Make several of these. Spray them with non-stick cooking spray. Mix all remaining ingredients. Fill "cake" pans about 1/2 full. Bake at 350° for 30 minutes.

Filling:
2 Tbsp. butter
1/3 cup shortening
1 1/3 cups powdered sugar
1 Tbsp. granulated sugar
1/3 cup evaporated milk
1 tsp. vanilla extract
2 drops lemon extract

Mix all filling ingredients together. Poke holes in bottom of cake and shoot filling into cake with food shooter or pastry bag.

TACO SNACK MIX
July 1994 Homemaking Meeting

4 cups spoon-size shredded wheat cereal
4 cups pretzel sticks
4 cups tortilla chips
1 (1-1/4-oz.) pkg. Taco Seasoning Mix
1/4 cup melted margarine

In a large bowl, combine cereal, pretzels, chips and seasoning mix. Drizzle with margarine, tossing to coat well. Store in airtight container.

ROASTED PUMPKIN SEEDS
October 1989 Homemaking Class

3 cups pumpkin seeds
1/2 cup butter or margarine
1/2 tsp. Worcestershire sauce
1/4 tsp. celery salt
1/4 tsp. onion salt
1/4 tsp. Lawry's seasoned salt
1/8 tsp. garlic salt
Wash pumpkin seeds. Bake at 300°F for 10 minutes. Melt butter in a sauce pan. Stir in worchestershire sauce, celery salt, onion salt, seasoned salt and garlic salt. Mix with pumpkin seeds. Pour onto cookie sheet. Bake at 250°F for 3 hours. Makes 3 cups.

FRUIT LEATHER
March 1989 Homemaking Class
Make a puree of any fruit, add a little honey if desired, spread on a greased sheet of plastic wrap on a cookie sheet. Put in a 150° oven overnight or until dry. Roll up in the plastic wrap, or tear into small pieces.

Popcorn

POPCORN POINTERS

• Choose a cool, dry day for popcorn candy-making. Too much humidity will make for sticky candy.
• Yellow popcorn pops bigger than white.
• The popped com called for in these recipes should not be buttered or salted unless specified.
• Before measuring, sort through and discard unpopped kernels.
• Syrup and popcorn will mix together best if you warm the popcorn first.
• Be sure to use the pan size given in the recipe. A too-small saucepan will result in a messy boilover.
• Grease the inside of the saucepan lightly to avoid boilover.
• Use a heavy saucepan for syrup mixtures to avoid scorching.
• Margarine can be substituted for butter, but it tends to separate when cool, leaving a greasy feeling.
• When food coloring or an extract is required, measure it out before starting the recipe so that it can added quickly and easily when called for.
• Steam is created when an extract is added to a boiling syrup mixture. Be careful not to have your hand directly over the saucepan when stirring in extract.
• Baking soda added to a syrup mixture makes the candy porous and tender. It will cause the mixture to foam.
• Use only butter or vegetable oil to grease cookie sheets. Any other shortening's flavor will permeate the candy.

BUTTER TOFFEE POPCORN

14 cups popped corn (about 1/2 cup unpopped)
1 1/2 cups butter
1 1/2 cups granulated sugar
1 Tbsp. vanilla

Heat oven to 225°F. Grease 2 cookie sheets. Put popcorn in a greased 6-quart or larger oven-proof bowl or a large roasting pan. Keep warm in oven until ready to use. Meanwhile in heavy greased 2-quart saucepan cook butter and sugar over medium heat, stirring constantly, until mixture comes to a boil and reaches the hard-crack stage (300°F on a candy thermometer) or a small amount dropped in cold water separates into hard, brittle threads. Remove from heat; stir in vanilla. Gradually pour over warm popcorn, tossing to coat evenly. Spread out on prepared cookie sheets. Cool on racks until set, then break into pieces. Store in an airtight container up to 1 week. Makes about 14 cups.

MAXWELL FAMILY CARAMEL POPCORN(chewy)
Margo Mead
October 1987 Homemaking Class

5 cups white sugar
2 1/2 cups brown sugar
1 lg. can condensed milk
2 cups cream
1/2 cup (1 stick) real butter
1-1/2 cups light corn syrup
1/2 cup molasses 1 tsp. salt
1 tsp. baking soda
16 quarts popped corn (about 2-2/3 cups unpopped)
Combine sugars, milk, cream and butter. Bring slowly to a boil, stirring constantly. Take off heat and add syrup, molasses, and salt. Return to heat and bring to a boil, stirring constantly, until it reaches firm ball stage (244° to 248° F). Remove from heat and add soda. Stir well. Pour over popcorn and mix well. Spread out on plastic-covered table to cool. This recipe can be halved. This recipe is a traditional Christmas favorite that has been handed down from Pat Mead's grandmother, Edith Maxwell.

OVEN-BAKED CARAMEL POPCORN (crunchy)
October 1987 Homemaking Class

14 cups popped corn (about 1/2 cup unpopped)
2 cups roasted salted peanuts
2 cup packed brown sugar
1/2 cup light corn syrup
1/2 cup butter
1/4 tsp. salt
2 tsp.vanilla
1/4 tsp. baking soda

Heat oven to 225°F. Grease a large roasting pan. Add popcorn and peanuts; keep warm in oven until ready to use. Meanwhile in a heavy greased 2-quart saucepan mix brown sugar, corn syrup, butter and salt. Bring to a boil over medium heat. Cook, stirring constantly, until mixture reaches the soft-ball stage (238°F on candy thermometer) or small amount dropped in cold water forms a soft ball. Remove from heat. Stir in vanilla and baking soda until well blended. Gradually pour over warm popcorn and peanuts, tossing to coat evenly. Return to oven and bake 1 hour, stirring every 10 minutes. Cool in pan on wire rack, stirring occasionally to break apart. Store in airtight container up to 1 week. Makes about 16 cups.

MICROWAVE CARAMEL CORN
3 to 5 quarts popped corn (unsalted)
1/2 cup (1 stick) margarine
1 cup brown sugar
1/4 cup corn syrup (light or dark)
1/2 tsp. salt
1/2 tsp. baking soda

In a large glass pan, place margarine sugar, corn syrup and salt. Bring mixture to a boil in the microwave (2 to 2-1/2 minutes on High Power). Stir two times during the cooking period. Boil mixture 2 minutes on High. Add baking soda, then pour into popped corn (which is in a heavy brown paper sack.) Shake vigorously. Microwave on High 1-1/2 minutes (in sack). Shake again. Microwave on High 1-1/2 minutes-shake again. (Yes, twice.) Then pour onto two cookie sheets. Cool-break into pieces.

LEMON CLOUD POPCORN
October 1987 Homemaking Class

18 cups popped popcorn (about 3/4 cup unpopped)
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup water
1 Tbsp. plus 1 tsp. lemon extract
1/2 tsp. baking soda
1 1/2 tsp. grated fresh lemon peel (from 1 large lemon)

Heat oven to 225°F. Grease 2 cookie sheets. Put popcorn in a greased 6- to 8-quart oven bowl or a large roasting pan. Keep warm in an oven until ready to use. Meanwhile mix sugar, water and corn syrup in a heavy greased 2 quart saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture comes to a boil. Cover and cook 2 minutes more. Uncover and, stirring often, cook until mixture reached the soft-crack stage (290° on candy thermometer) or a small amount dropped into cold water separates into soft threads. Remove from heat. Stir in lemon extract and baking soda until well blended. Pour over warm popcorn, then add grated peel. Toss until evenly coated. Spread out on prepared cookie sheets. Cool on racks until set, then break into pieces. Store in an airtight container up to 3 days. Makes about 18 cups.

CHEDDAR-CHEESE POPCORN
October 1987 Homemaking Class

15 cups popped corn (about 2/3 cup unpopped)
1/2 tsp. salt, or to taste
3 Tbsp. butter, melted
1 1/2 cups (6 oz.) finely shredded sharp Cheddar cheese

Heat oven to 425°F. Lightly grease a large roasting pan; fill with popcorn. Gradually pour in butter, tossing to coat evenly. Stir in salt. Sprinkle cheese over popcorn. Bake 3 to 5 minutes, stirring once or twice, to melt cheese. Stir popcorn to break apart. Serve immediately. Makes about 16 cups.

EASY CHEESY POPCORN
Sue Hales
October 1987 Homemaking Class

Make a batch of popcorn, and butter it. Take a cheese sauce envelope from a package of macaroni-and-cheese (save the macaroni for a pasta salad), pour it over the buttered popcorn, and stir. Enjoy!

BARBECUE POPCORN MIX
October 1987 Homemaking Class

2 tsp. onion powder
1/4 tsp. salt, or to taste
1 1/2 tsp. chili powder
1 1/2 tsp. lemon pepper
1 tsp. garlic powder
1/2 tsp. dry mustard
1/4 tsp. paprika
18 cups popped corn (about 3/4 cup unpopped)
3 cups tiny fish-shaped cheese crackers
3 cups thin pretzel sticks
1/4 cup butter, melted

Mix first 7 ingredients in a small bowl. Put popcorn, crackers and pretzels in a 6- to 8-quart bowl or a large roasting pan. Gradually pour in butter, tossing to coat evenly. Sprinkle spice mixture on top, mix well. Serve immediately. Makes about 24 cups.

PIZZA POPCORN
Beckie Goodfellow,
October 1987 Homemaking Class

1 Tbsp. olive oil
1 Tbsp. tomato paste
1 Tbsp. grated Parmesan cheese 1/4 tsp. leaf oregano, crumbled
1/8 tsp. garlic salt
8 cups popped popcorn (about 1/3 cup unpopped)
1/3 cup grated mozzarella cheese

Stir together the first 5 ingredients in a small bowl or a cup. Combine hot popcorn and cheese in a large bowl. Pour oil mixture over popcorn and stir. Serve immediately.

POP'S POPCORN
Ann Chandler & Martha Bradford
"Homes Wheat Home," Stake Enrichment Conference

1 tsp. chicken-flavored bouillon crystals
1 tsp. water
1/2 tsp. poultry seasoning
1/2 tsp. celery seed
1/3 cup butter or margarine
4 quarts popped popcorn

In small saucepan, blend bouillon crystals, water, poultry seasoning and celery seed until crystals are dissolved. Add butter or margarine; melt over low heat. Keep warm while preparing popcorn. Pour popped corn into a large serving bowl. Stir seasoned butter mixture; pour over popcorn and toss lightly but thoroughly. (Since chicken bouillon mix is extremely salty, no additional salt is necessary on popcorn.) Serve at once.

POPCORN OLE
Ann Chandler & Martha Bradford
"Homes Wheat Home," Stake Enrichment Conference

1 Tbsp. popcorn salt
1 tsp. chili powder
1/4 tsp. ground oregano
1/4 tsp. ground sage
Pinch garlic powder
Pinch white pepper
Popped popcorn

Mix popcorn salt with chili powder, oregano, sage, garlic powder and pepper. Pour into a shaker-top container. May be stored in container at room temperature. Sprinkle over hot popcorn for seasoning to taste.

HARVEST PUMPKIN BALL
Oak Hills Relief Society
October 1987 Homemaking Class

16 cups popped corn (about 2/3 cup unpopped)
1/4 cup water
1 tsp. pumpkin pie spice
1/4 tsp. salt
1 lb. vanilla caramels
35 to 40 inches of shoestring licorice
4 to 6 green gumdrops

Place popcorn in a large bowl. Combine water, pumpkin pie spice and salt in the top of a double boiler. Mix well. Add caramels and cook in the double boiler over hot water, stirring often until caramels are melted and mixture is smooth.
Pour over popcorn. Toss until the pieces are well coated. With lightly buttered hands, form into a pumpkin shape measuring about 8 inches in diameter at the bottom and about 4 1/2 inches high at the center. Make 7 or 8 indentations from the center top to the center bottom to form sections of the pumpkin. Cut strips of shoestring licorice and press down in the center of each indentation. Use green gumdrops to make a pumpkin stem. Use as a centerpiece for the table. If desired, arrange with a cornucopia of fresh red and green apples, grapes, and nuts. Makes 1 large ball.

POPCORN BALLS
October 1987 Homemaking Class

12 cups popped popcorn (about 1/2 cup unpopped)
1 cup sugar
1/3 cup light corn syrup
1/3 cup water
1/4 cup butter 3/4 tsp. salt 3/4 tsp vanilla

Mix sugar, corn syrup, water, butter and salt in saucepan and cook, stirring until the sugar is dissolved. Continue cooking without stirring until syrup reaches hard ball stage (250° to 266° F). Add vanilla and stir only enough to mix it through the hot syrup. Place the popped corn in a bowl large enough for mixing. Pour the cooked syrup slowly over the popped corn and mix well. Wet the hands slightly and shape the popcorn into balls, using only enough pressure to make balls stick together.

RAINBOW POPCORN BALLS
October 1987 Homemaking Class

8 cups popped corn (about 1/3 cup unpopped)
1-1/2 cup salted peanuts, coarsely chopped
1 cup light corn syrup
1/2 cup sugar
1 3-oz. pkg. strawberry or lime gelatin
Red or green food coloring

Add peanuts to popcorn and toss. In a 1-quart saucepan, combine corn syrup and sugar. Cook, stirring with a wooden spoon, until sugar dissolves. Without stirring, bring mixture to a full rolling boil. Remove from heat and add gelatin. Stir until dissolved and add food coloring. Pour over popcorn and mix. Butter hands and form into balls.