Raspberry Potpourri - Just Bean Recipes


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Raspberry Potpourri

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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 on Aug 04, 1997