INGREDIENTS

INSTRUCTIONS

Bev Brinkley of Waukegan, IL invented a delicious, scented and edible
potpourri in 1992. She has created potpourri for everything from Christmas
to Halloween to mint, plum, fall spice, peaches 'n' cream and on and on.
The directions are extensive, but easy and it's worth the effort. Package
these in a fancy gold striped cellophane bag and people will believe
they're are getting regular potpourri. Fill a large brandy snifter shaped
bowl at a wedding reception, use it for shower favors, etc. Great to sell
or as gifts. I'm sending one recipe and if you like it, I'll add more.
1/2 lb pink candy coating, melted with 3 Tbl paramount crystals; add 32
drops raspberry oil and blend. Pour over 3 cups of Corn Flakes, gently stir
and toss to coat and spread out onto a large sheet of silicon paper (16" x
24"). As the coating sets, gently push and separate petals. Set aside.
1/2 lb pink candy coating, melted with 3 Tbl paramount crystals; add cherry
pink or burgundy powder color and blend; add 32 drops raspberry oil and
blend. Pour over 3 cups of Raisin Bran Flakes, gently stir and toss to coat
and spread out onto a large sheet of silicon paper. As the coating sets,
gently push and separate petals. Set aside.
1/2 lb pink candy coating, melted with 3 Tbl paramount crystals; add
burgundy powder to achieve a dark color and blend well; add 32 drops
raspberry oil and blend. Pour over 3 cups of Kix, gently stir and toss to
coat and spread out onto a large sheet of silicon paper. As the coating
sets, gently push and separate berries. Set aside.
1/2 lb dark chocolate candy coating, melted with 3 Tbl paramount crystals;
add 32 drops raspberry oil and blend. Pour over 3 cups slightly broken
pretzel sticks, gently stir and toss to coat and spread out onto a large
sheet of silicon paper. As the coating sets, gently push and separate
sticks. Set aside.
While wearing a pair of white cotton gloves, crumble each mixture into a
large pan or roaster. Very gently toss and blend. Add 1/2 lb chocolate
covered peanuts and 1/2 lb blanched peanuts.
Place into fancy cellophane gold-striped bags and tie with a gold bow. Add
a homemade candy label. Optional: Add wafer rose leaves coated in dark
green coating, tiny wafer roses coated in milk chocolate coating, popcorn
coated in very light orchid coating and tiny raspberry slices. Posted to
TNT - Prodigy's Recipe Exchange Newsletter  by Louise Lovdahl
<llovdahl@kusd.kusd.edu> on Aug 04, 1997

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