Thursday, June 28, 2012
To whom do I owe
the thanks to for this delectable rendition of Borden Cracker Jacks, author of
Top Secret Recipes, Todd Wilbur, perhaps? I'm not quite sure...
.
I stumbled across this recipe back in October
2000 while shacking up with a dear friend of mine. I scribbled the recipe down into my flour dusted Traveling Cookbook that has been used so much over the years, the pages are falling out. My husband had
left to school for 6-weeks, at Keesler AFB in Mississippi before we
reunited again in Anaheim, CA to fly across the ocean and experience life in
the sub-tropics of Southeast Asia.
My friend
Adrienne and I enjoyed getting our hands sticky making this scrumptious treat
for our daughters. Afterwards we
joined the rest of our friends, Khriss and Peggy, out on the town for an exciting
evening of Trick-or-Treat with all of our rambunctious kids!
CARAMEL CORN
(A clone of Borden
Cracker Jacks)
This easy recipe makes an
excellent party snack!
Ingredients:
- 4 quarts Popped Popcorn
- 1 cup Spanish Peanuts
- 4 Tbsp (1/2 stick) Butter
- 1 cup Brown Sugar, packed
- ½ cup Light Corn Syrup
- 2 Tbsp Molasses
- ¼ tsp Salt
Directions:
- Preheat oven to 250°F.
- Combine the popcorn and peanuts in a metal bowl or on a cookie sheet and place in the preheated oven.
- Combine all of the remaining ingredients in a saucepan.
- Stiring over medium heat, bring the mixture to a boil.
- Using a cooking thermometer, bring the mixture to the hard-ball stage (260° - 275°F, or the point at which the syrup, when dripped into cold water, forms a hard but pliable ball). This will take about 20 to 25 minutes (or until you notice the mixture turning a slightly darker brown).
- Remove the popcorn and peanuts from the oven, and working quickly, pour the caramel mixture in a fine stream over them. Then place them back in the oven for 10 minutes.
- Mix well every 5 minutes, so that all of the popcorn is coated.
- Cool and store in a covered container to preserve freshness.
*Tips /Tricks: So that your Light Corn Syrup
and Molasses pours easily out of your measuring tools, lightly coat the inside
of your measure tools with cooking oil before measuring the syrups.
Monday, June 25, 2012
Here's a yummy dessert that is not only quick to whip up,
but requires very little preparation!
Strawberry Shortcake
Ingredients:
- 1 - 2 lbs fresh strawberries, hulled, washed and sliced
- Sugar or Sugar Substitute ( Stevia in the Raw works best if using a substitute!)
- 1 Angel Food Cake, cubed into 1-inch pieces (Most grocery store bakeries offer a yummy sugar-free alternative!)
- 1 carton of Whipped Topping, thawed
Directions:
- Sweeten strawberries with sugar. Gently fold sugar into strawberries until sugar has dissolved and becomes syrupy.
- In individual dessert dishes or bowls, spoon in order, cake, strawberries, then top with a dollop of whipped topping.
Enjoy!!
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;;
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