Cranberry Gumdrops Food

CHRISTMAS GUMDROP COOKIES

Steps:

• Heat oven to 375°. Lightly grease cookie sheets.
• In a large mixing bowl, combine sugars, butter, shortening, egg and vanilla. Beat at medium speed until light and fluffy.
• Add remaining ingredients, except gumdrops, and beat until a soft dough forms. Then add gumdrops.
• Drop dough by heaping teaspoons 2-inches apart on prepared baking sheet.
• Bake 7-10 minutes or until golden brown. Cook for 1 minute before removing from cookie sheets. Cool completely before storing.

GUMDROP LOAVES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, applesauce and vanilla (batter will appear curdled). Remove black gumdrops and save for another use. In a large bowl, combine the gumdrops, pecans, dates, raisins, cherries and 1 cup flour; toss to coat. Combine the baking soda, cinnamon, pie spice and remaining flour; gradually add to the creamed mixture. Fold in gumdrop mixture. , Pour into two greased 9x5-in. loaf pans. Bake at 300° for 45 minutes; cover loosely with foil. Bake 45 minutes longer or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

CRANBERRY GUMDROPS

Steps:

• In a saucepan, sprinkle unflavored gelatin over the cranberry juice; let stand for 2 minutes to soften. Add cranberry sauce and 1 cup of sugar; cook over low heat until sauce is melted and sugar is dissolved; about 10 minutes. Whisk until smooth.
• Remove from heat and add cranberry gelatin (raspberry gelatin if you can't find the cranberry gelatin); stir until completely dissolved, about 3 minutes. Pour into 8 inch square dish that has been lightly coated with cooking spray. Cover and let stand at room temperature for 12 hours or overnight (do not refrigerate).
• Cut into one inch squares; roll in remaining sugar. Place on baking sheets; let stand at room temperature for at least 3 hours. I let mine stand overnight to keep the gumdrops from weeping. Turn pieces over and let stand for an additional 3 - 6 hours. Roll in additional sugar if desired. Store in airtight container at room temperature.
• Yield: about 5 dozen.

POPCORN GUMDROP CAKE

Steps:

• In a large saucepan, melt marshmallows, oil and butter until smooth.
• In a large bowl, combine popcorn, gumdrops and peanuts.
• Add marshmallow mixture and mix well.
• Press into a greased 10 inches tube pan. (A one-piece tube pan is recommended).
• Cover and refrigerate for 5 hours or overnight.
• Dip pan in hot water for 5-10 seconds to unmold.
• Slice cake with an electric or serrate knife.