Best Lollipop Flower Pots Recipes

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LOLLIPOP POTS



Lollipop Pots image

Provided by Sandra Lee

Categories     dessert

Time 15m

Yield 10 pots

Number Of Ingredients 3

Large swirled lollipops
Assortment of different sizes and shapes of candy
Assortment of different sizes and shapes of candy

Steps:

  • Glue floral foam to the bottom of pot. Stick a large swirled lollipop into the floral foam. Shovel an assortment of candy and gumballs into pot. To set each pot "abloom," decorate with fun stickers. Arrange finished pots on herb garden planter and add remaining candy. Repeat process with other pots.

OLD-FASHIONED LOLLIPOPS



Old-Fashioned Lollipops image

Kids of all ages will savor these fun fruity lollipops. I received the recipe from my sister-in-law years ago. We still make them in a rainbow of jewel colors in her memory every Christmas. They're great stocking stuffers!

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1 dozen.

Number Of Ingredients 4

1 cup light corn syrup
2/3 cup sugar
1-1/2 teaspoons lemon, apple or cherry flavoring
1/8 teaspoon yellow, green or red liquid food coloring

Steps:

  • Place lollipop sticks in hard candy molds or arrange sticks 3 in. apart on greased foil-lined baking sheets; set aside., In a heavy saucepan, combine corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover and cook over medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage). , Remove from the heat; stir in flavoring and food coloring, keeping face away from mixture as odor is very strong. Immediately pour into prepared molds or pour free-form over ends of lollipop sticks on baking sheets. Let cool before removing.

Nutrition Facts : Calories 123 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 33mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 0 fiber), Protein 0 protein.

LOLLIPOP LOVE HAND PIE BOUQUET



Lollipop Love Hand Pie Bouquet image

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 8 servings

Number Of Ingredients 8

230 grams (1 3/4 cups plus 2 tablespoons) all-purpose flour, plus more for dusting
125 grams (8 tablespoons) cold unsalted butter, cubed
25 grams (2 tablespoons) vegetable shortening
25 grams (2 tablespoons) superfine sugar, plus more for sprinkling
Pinch salt
50 milliliters (3 tablespoons) ice water
2 to 3 tablespoons raspberry jam
1 egg, whisked

Steps:

  • For the pie dough: Place the flour, butter, shortening, sugar and salt into a large mixing bowl. Rub the mixture between your fingers and thumbs repeatedly until the lumps of butter are much smaller and the entire mixture has a breadcrumb-like texture. This should take 2 to 3 minutes.
  • Next, slowly pour in the ice water (you may not need all of it), mixing it into the dough with your hands as you pour. Add just enough water to the point where all the flour on the bottom of the bowl has been absorbed, the dough has formed into a rough ball and the bowl appears clean.
  • Once you've incorporated the water, place the dough onto a lightly floured surface and knead it with your hands 2 to 3 times; gently shape into a flat disc. Wrap the dough in plastic wrap and allow to chill in the fridge for 1 hour. The dough can be kept in the fridge for up to 2 days.
  • Preheat the oven to 180 degrees C/350 degrees F. Line a baking sheet with a silicone mat or parchment paper.
  • Once the dough has chilled, place it onto a lightly floured work surface. With a rolling pin, roll the dough out evenly until it is about 1/8 inch thick. Using a 3-inch round cookie cutter, cut out 16 discs of dough. If you do not have enough dough to cut 16, simply re-roll the scraps of dough and cut out the remaining discs. Place the discs onto the prepared baking sheet.
  • For the filling: Use a small heart-shaped cookie cutter (roughly 1/4 inch wide, but you can make the hearts as big as you want!) to cut hearts out of the center of 8 of the discs. On each of the remaining 8 discs, place 3/4 teaspoon of jam in the middle and lightly egg wash the edges with a pastry brush. Place a 5-inch lollipop stick into the center of each jam disc. Place a heart disc of dough on top of a jam-covered disc. Gently press the discs together at the edges, sealing them against the egg-washed edge. Using a spare lollipop stick, seal the 2 pieces of dough together by pressing the edge of the lollipop stick into the dough to create a small indentation of the stick all the way around the outside of the disc. Repeat with the remaining discs. Lightly egg wash the top of the discs, then sprinkle a pinch of sugar over the top of each.
  • Bake until golden brown, 20 to 25 minutes. Allow to cool for 15 minutes.
  • To serve, place a Styrofoam ball into the bottom of a flower pot or vase. Using a skewer, gently pierce a hole in the ball, then take a cooled pie pop and push the lollipop stick into the hole you just created. Repeat, creating holes all over the ball until you have filled it with you pie pops. Using some pink ribbon, tie a small bow around the outside of the flower pot and serve!

RUSTIC FLOWER POT BREAD LOAVES OR BREAD ROLLS



Rustic Flower Pot Bread Loaves or Bread Rolls image

These Flower Pot bread loaves or bread rolls will certainly be a point of conversation and no doubt bring gasps of pleasure and admiration when you serve them! Moreover, they are so easy to make especially if you start your dough off in a bread machine. Bread was originally baked in terracotta or clay pots, so these are not so different from old fashioned bread made many years ago. You must make sure your flower pots are seasoned before you bake in them, but once they are seasoned they are ready to be used over and over again. I have added a list of suggested extras, and I always like to sprinkle mixed seeds on top of these - they almost look like seeds that have been sown in the flower pots! I have listed ingredients for basic white bread here, but you can add wholewheat, granary or rye flour if you would like a variation. I am sorry, but I have to say it, these flower pot loaves or rolls should turn out "Blooming Marvellous"! Had to be said! Have fun. NB: Strong white flour is the British culinary term for bread flour, flour that is used in breadmaking with a high gluten content. All purpose flour is NOT strong bread flour and will NOT give the desired results in this bread recipe. It NEVER crossed my mind that anyone would think that old flower pots are used in this recipe!! LOL! PLEASE use new plant pots and season them before baking the bread in them, as stated in the recipe..........I hope that helps those of you who may have been "lost in translation"!)

Provided by French Tart

Categories     Yeast Breads

Time 1h30m

Yield 2-6 Flower Pot Loaves or Rolls, 6 serving(s)

Number Of Ingredients 20

1 lb strong white bread flour
2 teaspoons sugar
1 1/2 teaspoons salt
1/2 ounce butter
1/2 ounce fresh yeast or 2 teaspoons dried yeast
1/2 pint tepid water
2 ounces poppy seeds
2 ounces mixed seeds
2 ounces pumpkin seeds
2 ounces chopped walnuts
2 ounces grated cheese
2 ounces chopped olives
2 garlic cloves, peeled and crushed
2 tablespoons mixed herbs
2 tablespoons chopped chives
1/2 onion, peeled and grated
2 tablespoons sun-dried tomatoes, drained and finely diced
oil
lard
butter

Steps:

  • To prepare the flower pots:.
  • Take two to six earthenware flower pots (3 to 6 inches in size). Wash thoroughly and grease them inside and outside, with lard, butter or oil. (Please use NEW plant pots, of course!).
  • Heat in a pre-heated oven at 190°C; 375°F: Gas 5, for 25-30 minutes.
  • Repeat the process two or three times for a good "seasoning" and non-stick surface on your flower pots.
  • Before baking with them, line the base with greaseproof paper or baking parchment - especially if there is a hole in the bottom of the flower pot!
  • To make the Bread:.
  • If you are using dried yeast. Dissolve one teaspoon of sugar in the warm water then add the dried yeast. Leave until frothy, about ten minutes. If you are using fresh yeast, blend it into the warm water.
  • Place the flours, salt and sugar in a large mixing bowl and rub in the butter.
  • (Add any extras you might be using here.).
  • Add the yeast liquid to the dry ingredients and mix to a soft dough.
  • Turn the dough onto a work surface and knead the dough by folding towards you, then pushing down and away from you with the heel of your hand. Give the dough a quarter turn and repeat the action. Knead until smooth and no longer sticky.
  • Cut the dough in to even sized pieces and place in the prepared and well oiled/buttered flower pots, which should be placed on a baking tray. Glaze with milk or salted water and sprinkle with mixed seeds.
  • Place the pots inside a large oiled polythene bag and leave in a warm place until the dough doubles its size, about 45 - 60 minutes.
  • Remove the polythene bag and bake on the middle shelf of a hot oven at 230°C (450°F) or Gas 8 for 10 to 30 minutes, depending on the size of your flower pots, or until the bread is browned and sounds hollow when tapped.
  • Remove the bread from the flower pots and cool on a wire rack. You can then replace them in the flower pots to serve, once they have cooled!
  • This dough can be proved in a bread maker/machine for ease and with good results. Follow your machine's instructions, I add liquids to my bread maker first and then dry ingredients last.
  • Add the extras before adding the liquids to the dry ingredients and if using a bread maker/machine, add them when the "Extras" alert sounds or add them to the "Exras" tray.

Nutrition Facts : Calories 516.2, Fat 20.9, SaturatedFat 4.8, Cholesterol 11.1, Sodium 793.6, Carbohydrate 67.8, Fiber 6, Sugar 3.1, Protein 16.4

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