Recipes from December 22nd

THE OPEN LINE ~ Saturday, December 22, 2018

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PEANUT BRITTLE

Boil ½ cup water.  Add 2 cups sugar and 1 cup white corn syrup.  Boil until it spins a long thread.  Add 2 cups of raw peanuts.  Cook until golden brown.  Take off the heat and add 1 tsp vanilla, 2 tbsp butter, 1 tsp baking soda.  Have a greased jelly roll pan ready before starting process.  Pour into the pan.  Do not spread; it breaks the bubbles.  Break into pieces.

NO FAIL DIVINITY
Mixture 1:
3 egg whites
1 cup sugar
½ cup water

Mixture 2:
3 cups sugar
1 cup white syrup
½ cup water

Beat egg mixture ‘til stiff peaks form.  Cook first mixture to soft ball stage.

Cook second mixture to hard ball stage.  Slowly pour into the other mixture.

Drop onto pan and let get dry.

CHAMPAGNE WISHES
1-1/2 oz Signature Gin
¾ oz fresh lemon juice
¾ oz simple syrup
5 or 6 fresh raspberries
3 oz champagne
Fresh mint

Combine all ingredients except the champagne in a mixing glass or tin.  Add ice and shake.  Add champagne to the mixture and pour the contents into a Collins glass.  Garnish with the fresh mint if desired.

The Open Line

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