THE OPEN LINE ~ Saturday, December 22, 2018
Someone that has a pattern for Raggedy Ann and Andy – please call
319-899-1535
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.