Ingredients
- Nonstick cooking/baking spray
- 1 cup sugar
- 1 cup light corn syrup
- 1-1/2 cups macadamia nuts coarsely chopped
- 1/2 tsp coconut extract
- 1/2 tsp vanilla extract
- 1/2 tsp baking soda
- 1 cup shredded sweetened coconut, chopped
Servings:
Instructions
- Coat a baking sheet with cooking spray. In a heavy-bottomed 3-quart saucepan, mix sugar and corn syrup. Cook over medium heat and stir occasionally until temperature reaches 275 degrees on a candy thermometer (approx. 10 minutes). Stir in the chopped nuts; continue cooking and stirring occasionally for 5–7 minutes until the temperature reaches 305 degrees (hard crack stage). Remove from heat.
- Quickly stir in the extracts, baking soda, and coconut. Pour mixture onto prepared baking sheet, spreading it out to the edges with a greased wooden spoon or spatula. Cool completely. Loosen from baking sheet and break into pieces. Store in an airtight container for 2–3 weeks.
Recipe Notes
Recipe courtesy of Romayne Lindstrom, Iola, WI.
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Ingredients
- 3 slices bacon chopped
- 1 Tbsp minced garlic
- 1/4 cup sliced almonds
- 2 lbs Brussels sprouts trimmed and thinly sliced
- 1 Tbsp red wine vinegar
- Salt and pepper to taste
Servings:
Instructions
- Fry bacon in a large, deep skillet over medium heat until browned and crisp. Remove from skillet using a slotted spoon and set aside on paper towels to drain.
- Add the garlic and almonds to the bacon fat in the skillet and cook briefly over medium heat until toasted. Add the brussels sprouts and quickly toss to coat with the hot almonds, garlic, and bacon fat.
- Sprinkle the red wine vinegar over brussels sprouts and toss to coat. Cook until sprouts are wilted, stirring frequently. Remove from heat, stir in the bacon, and season with salt and pepper (to taste).
Recipe Notes
Recipe courtesy of Romayne Lindstrom, Iola, WI.
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Ingredients
- 1 medium-sized cauliflower head
- 10 medium-sized carrots
- 1 10.5 oz can cream of celery soup
- 1 10.5 oz can cream of mushroom soup
- 2 cups shredded Cheddar cheese
- 1 cup breadcrumbs
- 4 Tbsp melted butter
Servings:
Instructions
- Separate cauliflower into florets and simmer in salted water for 5 minutes; drain. Peel carrots and slice into 1/2-inch rounds; simmer in salted water for 10 minutes and drain.
- Combine vegetables with soups and cheese. Pour into greased 3-quart casserole dish. Mix breadcrumbs with butter and sprinkle over top of casserole. Bake at 350 degrees for 45 minutes.
Recipe Notes
Recipe courtesy of Romayne Lindstrom, Iola, WI.
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Ingredients
- 2 cups vinegar
- 1-1/2 cups sugar
- 2 small onions sliced
- 2 Tbsp whole allspice
- 1/4 tsp peppercorns
- 5 bay leaves
- 1 lb cut fish fillets
- 1 tsp salt
Servings: quart
Instructions
- Combine vinegar, sugar, onions, allspice, peppercorns, and bay leaves. Heat mixture to boiling, stirring until sugar is dissolved; cool. Place fish fillets in a crock or jar and sprinkle with salt. Pour cooled vinegar mixture over fish. Cover crock or seal jar and refrigerate 24 hours before serving. Makes 1 quart.
Recipe Notes
Recipe courtesy of Roger Knorr, Appleton, WI.
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Ingredients
- 2 cups mashed potatoes
- 1/2 cup sour cream
- 1/2 cup shredded mozzarella
- 1/2 cup shredded cheddar
- 1/3 cup bacon chopped
- 1/3 cup green onions chopped
- 1 egg
- 1 13.8 oz pkg refrigerated pizza dough
Servings:
Instructions
- Gather all ingredients and equipment. Preheat oven to 400 degrees. In a medium-sized bowl, add mashed potatoes, sour cream, mozzarella, cheddar, bacon, green onions; mix until fully combined and evenly distributed.
- Crack an egg and place in a bowl and whisk together to use as an egg wash; set aside.
- Unbox pizza dough, unroll, and spread on a clean surface. On one half of the dough, spread filling evenly. Then fold over other half of dough and tightly crimp edges together. The shape should be a half-circle. Place on a parchment paper-lined baking sheet. Cut air vents then brush egg wash over calzone.
- Place in a 400-degree oven for 15 minutes or until golden brown. Remove from oven and slightly cool; serve.
Recipe Notes
Photo and recipe courtesy of Potatoes USA.
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