Crispy Little Pumpkins Crispy Little Pumpkins Ingredients Make up to 1 week ahead. Store tightly covered at room temperature.
3 Tbsp stick butter or margarine 1 bag (10 to 10 1/2 oz) fresh, white marshmallows (any size) 20 drops yellow liquid food color 12 drops red liquid food color 6 cups toasted rice cereal (such as Kellogg’s Rice Krispies)
Stems and features: Black licorice twists, mini M&M’s and sticks Fruit-Stripe gum
Handles: Black licorice lace cut in 6-in. pieces
Procedure Have ready a 1-cup measure. Melt butter in a 4- to 6-qt pot (preferably nonstick) over low heat. Add marshmallows; stir until melted. Add food color; stir until mixture is orange. Remove from heat, add cereal and stir until well-coated. Let stand just until cool enough to handle. (If mixture cools too much, scrape onto wax paper and microwave a few seconds at a time, just until malleable.)
For each pumpkin: Coat hands and cup measure with nonstick spray or vegetable oil. Pack cup with cereal mixture. Immediately turn out onto work surface, form into a pumpkin shape and insert your thumb into top for stem. Let stand 30 minutes or until firm.
To decorate: Cut licorice twists into 2-in. pieces for stems and in tiny triangles for eyes and noses. Firmly press in place. Cut gum into smiling mouths. Firmly press gum and/or M&M’s in place for mouths. Make holes for handles with a toothpick; insert handles. Serving Information Angel_Juli This webset page was assembled on Sunday June 15, 2008 by BuzyS. with graphics from Hemera using one of the many auto-scripters available at Chat_Central_Gateway All rights reserved KENDOC 2005 |