Kossmans Coconut Peanut Brittle Darlene Recipes

COCONUT BRITTLE

Steps:

• Spread coconut evenly over a buttered baking sheet.
• In a medium microwave-safe bowl, combine sugar and corn syrup. Microwave on high 3 minutes. Stir in nuts and microwave 4 minutes more. Stir in butter and vanilla and return to microwave for 1 minute. Stir in soda until light and slightly foamy. Pour over coconut in pan. Let cool until firm, 1 hour. Break into pieces.

KOSSMANS COCONUT PEANUT BRITTLE DARLENE

Steps:

• combine sugar ,water, corn syrup,salt and peanuts it says1/2 sack here
• until it spins a long thread 290 on candy themomoter cook until butterscotch brown.
• remove from heat
• add butter size of walnut 2 rounded teaspoons of soda vanilla and coconut stir thoughly.
• spoon out on WELL buttered cookie sheet or sil pat
• uses well buutered forks to strech out and gently pull apart.

PENNY PUFF (BUNS)

Steps:

• proof yeast in 1/4 cup lukewarm water (it says yeast cake soaked i hour ).
• pour boiling water over lard
• add sugar.
• and salt.
• cool
• add beaten eggs
• and yeast
• add enough flour to make stiff dough
• let dough rise until double
• shape into buns
• let rise again
• bake in 425 degree oven 15 minutes (im guessing on time and temp since its not on recipe ).

CHEESE SPREAD AKA BOTTOMLESS CHEESE CROCK

Steps:

• Let cheeses stand at room temperature until soft.
• Combine cheeses.
• Add olive oil, mustard, garlic salt, and brandy.
• Beat until well blended.
• Pack into container, cover, and refrigerate for about a week before using the first time.
• Adding to the Crock: Firm cheeses---such as Swiss, Jack, or any Chdeddar types---are fine. Shred and beat in while cheese in crock is soft, adding small amounts of olive oil or cream cheese for good consistency. Also add brandy, dry Sherry, Port, beer, or Kirsch, keeping the total not larger than the original proportion of brandy. Then let mixture age a few days before serving. Use it every week or two, saving part of original mixgture to keep crock going.

COCONUT BRITTLE

Steps:

• Spread coconut evenly on a buttered baking sheet.
• In medium microwave safe bowl, combine sugar and corn syrup.
• Microwave on high 3 minutes.
• Stir in nuts and microwave 4 minutes more.
• Stir in butter and vanilla and return to microwave for 1 minute.
• Stir in soda until light and slightly foamy.
• Pour over coconut in pan.
• Let cool until firm and break into pieces.

CHOCOLATE PEANUT BRITTLE

Steps:

• Lightly butter cookie sheet and set aside for now.
• In small bowl, stir the cocoa and baking soda, then the butter; set aside.
• In heavy 2 quart saucepan, combine sugar, corn syrup and whipping cream, stirring to combine.
• Cook over medium heat. Keep stirring until sugar is dissolved.
• Stir in the peanuts and continue cooking, stirring frequently, until mixture reaches 300° or when syrup dropped into very cold water separates to threads that are hard and brittle (of course, make sure the bulb on the candy thermometer is not resting on bottom of the pan when used).
• Remove from heat and stir in cocoa mixture.
• Immediately pour onto the buttered cookie sheet.
• With tongs or wooden spoons, quickly spread and pull into a 1/4-inch thickness.
• Put cookie sheet on a wire rack to cool completely.
• When the brittle is cool, break into pieces.

COCONUT CASHEW BRITTLE

Steps:

• Butter two 15x10x1-in. pans with 1 tablespoon butter each; set aside., Combine cashews and coconut on a third 15x10x1-in. baking pan. Bake at 350° for 8-10 minutes or until golden brown, stirring occasionally. , In a large heavy saucepan, combine the sugar, corn syrup and 1/2 cup water. Cook and stir over medium heat until mixture comes to a boil. Add remaining butter; cook and stir until butter is melted. Continue cooking, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Meanwhile, combine the vanilla, baking soda and remaining water. Remove saucepan from the heat; add cashews and coconut. Add baking soda mixture; stir until light and foamy. Quickly pour onto prepared baking sheets. Spread with a buttered metal spatula to 1/4-in. thickness. Cool before breaking into pieces. Store in an airtight container.