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Baked Caramel Corn
Pop popcorn and remove old maids. Spread popcorn in a large flat pan and
preheat in a 250~ oven. In a saucepan, melt butter and stir in brown sugar,
corn syrup, and salt. Stir constantly until the mixture comes to a boil, and
continue to boil without stirring for about 5 minutes (240~). Remove from heat
and add soda and vanilla, stirring until foamy. If nuts are used, add them now,
stirring until heated through and no longer clumped. Pour syrup mixture over
preheated popcorn and stir to coat . Bake for about 30 minutes, stirring 2 or 3
times to evenly distribute the coating. Bake longer, about 60 minutes, for a
more Crackerjacks-like taste. Cool, break up and store airtight.
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Baked Caramel Corn 2
Melt butter; stir in brown sugar, cornsyrup and salt.
Bring to a boil, stirring constantly, than
boil,without stirring for 5 minutes. Remove from heat,
stir in soda and vanilla. Gradually pour over corn,
mix well. Turn into two large, shallow baking pans.
Bake at 250 degrees F for 1 hour, stir every 15
minutes. Remove from oven, cool completly. Break apart
and store in tightly covered containers. Found this in
some magazine a while ago, dont know which one any
more!
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Baked Caramel Corn 3
Pop corn and remove old maids. Spread corn in a large
flat pan, and peheat in a 250 degree oven.
In a saucepan, melt butter, and stir in brown sugar,
corn syrup and salt. Stir constantly until mixture
comes to a boil. Continue to boil without stirring
for about 5 minutes (240 degrees). Remove from heat,
and add baking soda and vanilla, stirring until foamy.
If nuts are used, add them NOW, stirring until heated
through, and no longer clumped up.
Pour syrup mixture over preheated popcorn, and stir to
coat. Bake for about 30 minutes, stirring 2 or 3
times to evenly distribute the coating.
Bake longer, about 60 minutes, for a more Cracker Jack
taste. Cool, break up and store airtight.
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Baked Fruited Popcorn
Remove all unpopped kernals from popcorn. In a 17x12x12 " baking pan,
combine popcorn, pecans and cherries. In a 1 quart saucepan combine brown
sugar, butter and corn syrup. Cook and stir over medium heat until butter melts
and mixture comes to a boil. Cook over low heat 5 minutes more. Remove from
heat. Stir in baking soda and vanilla. Pour mixture over popcorn; gently stir
to ccoat popcorn mixture. Bake in 300~ oven for 15 minutes;stir. Bake 5-10
minutes more.
Remove popcorn to large bowl, cool
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Ball Park Style Pretzels
In a small bowl, combine egg whites and water. Mix well and set aside. On a
lightly floured surface, roll dough lengthwise into a 15 x 5" long
rectangle. Cut dough into 8 equal long strips. Take a 15" dough piece and
roll into a 20"long rope. Shape each rope into a "U" shape and place on a
lightly prepared baking sheet. Take the right end of the rope and place it
over the bottom left hand corner of the "U". Repeat with the left side.
Brush with egg white mixture and sprinkle with coarse salt. Bake in a 375
degree oven for 16 minutes or until golden brown.
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Barbecue Munch Mix
Heat oven to 350°F.
Combine cereals, pretzels, nuts and seeds in a large bowl. Melt butter; mix bu
tter, Worcestershire, chili powder, oregano, paprika and Tabasco in a small bow
l. Pour sauce over cereal mixture and toss until well-mixed. Spread on a cook
ie sheet and bake 15 minutes until toasted, stirring twice. Let cool. Toss wi
th corn kernels and sesame sticks. Store in resealable plastic bags. Makes 7
cups.
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Barbecued Popcorn
Place popcorn in large bowl. In small saucepan, melt margarine. Stir in chili
sauce, onion and chili powder and salt. Pour chili mixture gradually over
popcorn, tossing to mix well. Sprinkle with cheese and toss.
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Barbecued Popcorn 2
Combine ingredients and pour over freshly popped popcorn. Toss.
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Basic Candy Popcorn
In a heavy saucepan put the water, sugar, corn syrup and butter. Cook over a
moderate heat to 280~ on a candy thermomter. Add the oil and the food coloring.
Stir well and pour over the popped corn.
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Basic Hardtack
Mix flour, salt (optional), sugar (optional), and water. Using hands or
rolling pin, flatten dough on floured cloth until 1/4-inch thick. Score
with a knife if desired. Bake on cookie sheet in 350-degree oven for 30
minutes. Break into pieces as needed.
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Beas Christmas Popcorn
Combine popcorn and peanuts in a large, lightly
greased roasting pan; mix well and set aside.
Melt butter or margarine in a medium saucepan; stir
in sugar and corn syrup. Bring to a boil and continue
boiling over medium heat for 5 minutes, stirring
occsionally. Remove from heat, stir in soda and
vanilla. Pour over popcorn, mixture and stir until
evenly coated.
Bake at 250~ for 1 hour, stirring every 15 minutes.
Remove from oven, cool for 10 minutes. Spread in
signle layer on folded large brown papae bags to cool
completely. This will stay fresh tasting for 2 to 3
weeks if kept in an airtight container.
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Beer Batter For Fritters
Mix flour and baking powder. Add remaining ingredients
and beat until smooth. To fry: Dip chunks of food
into batter. Fry in 3-4 inches of fat at 375 degrees
until golden brown. Drain on paper toweling. Sprinkle
fruit fritters with confectioners sugar or top with a
sweet sauce.
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Beer Fritter Batter
This is good not only for vegetables, but for seafood
and chicken, as well as for fruit fritters, such as
banana, pineapple, and apple. Combine all ingredients
in a blender or food processor and beat until batter
is smooth. Let batter stand, covered, for 4 hours
before using. Have vegetables well drained and patted
dry if they have been washed. Dip in batter and fry in
deep fat, 360 degrees, until golden.
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Beer Nuts
Combine sugar and water in a heavy skillet. Cook on medium low till all
liquid evaporates, stirring constantly.
Heavily salt a cookie sheet. Spread mixture onto sheet. Top heavily with more
salt.
Bake 275 for 1/2 hour, stirring once to prevent sticking.
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Beginners Popcorn Balls
Preheat oven to 250. Put popcorn in a large, 4 inch deep butered baking pan. Keep warm in the oven. Combine sugar, cornsyrup, water, butter and salt in a large saucepan. Stir over medium heat until sugar is dissolved. Cook until mixture reaches 250 on a candy thermometer, stirring frequently. Remove from heat. Quickly stir in vanilla. Remove popcorn from oven. Pour syrup mixture over popcorn, stirring to mix well. Form into balls. Makes approximately 8 balls
Variations: To make Spice Balls, subsitute 1 tbs of powdered spice or crushed herbs for vanilla To make butter balls, increase the butter to 1/3 cup and increase the
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Berry Leather
Just heat through on the stovetop. Strain through cheesecloth to remove
seeds.
Dehydrate in a dehydrator or in oven.
To dry in an oven just set temp at lowest possible setting --about 140
degress would be good. Dry until fruit feels leather like ;yet pliable.
This would probably best be done on parchment paper, Remove the leather
while it is still warm and roll it up
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Blue Cheese Chips
"These "blue chips" are definitely a good investment
that produce profitable returns in the form of
compliments from all who try them. The texture is
light and lacy, and the blue cheese flavor mellows
with baking. Try serving them with a dry white wine.
305~F. 20 to 25 minutes Preheat the oven to 350~F.
Cream the butter and cheese together in the food
processor, or in a large bowl using a pastry blender
or two kinves. In another bowl, stir together the
flour, buckwheat groats or nuts (if desired) and
pepper. Add the flour mixture to the butter-cheese
mixture and blend well.
Blend in the milk, little by little, to form a dough
that will hold together in a cohesive ball. The dough
should be quite stiff. Divide it into 2 equal portions
for rolling. On a floured surface or pastry cloth,
roll out to about 3/16 inch thick. Cut into 1-1/2-inch
circles and place on an ungreased baking sheet, making
sure the edges do not touch. Prick each cracker in 1
or 2 places with the tines of a fork.
Bake for 15 minutes, turn, and bake for an additional
5 to 10 minutes, or until medium brown. Yield: 130-40.
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Boiled Peanuts
1. Wash raw peanuts thoroughly in cool water; then soak in clean cool water
for about 30 minutes before cooking.
2. Put peanuts in a saucepan and cover completely with water. Because the
shells of some peanuts absorb more salt than others, it's best to begin
with 1 tablespoon of salt for each 2 cups of peanuts; you can add more salt
to taste later.
3. The cooking period for boiled peanuts varies according to the maturity
of the peanuts used and the variety of peanut. The cooking time for a
"freshly pulled" green peanut is shorter than for a peanut which has been
stored for a time.
4. When fully cooked, the texture of the peanut should be similar to that
of a cooked dry pea or bean. Boil the peanuts for about 35 minutes, then
taste. If they are not salted enough, add more salt. Taste again in 10
minutes, both for salt content and to see if the peanuts are fully cooked.
If not ready, continue tasting every 5 minutes until they have a
satisfactory texture.
5. Drain peanuts after cooking or they will continue to absorb salt and
become oversalted.
6. Boiled peanuts are usually served as a snack, but they make a great
substitute for dried cooked beans at any meal. They may be eaten hot, at
room temperature, or chilled in the refrigerator and eaten cold, shelling
as you eat them. They will keep in the refrigerator for several days, or
they may be frozen.
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Bran Bites, Unbaked
a large bowl, combine bran flakes, wheat germ, peanut butter, orange
juice, honey and raisins. Mix well. Shape dough in palms to form balls.
Chill. Store in refrigerator. Nutrient Analysis: 1 ball, Calories: 80,
Fat: 3.8g, Cholesterol: 0, Sodium: 88mg, Dietary Fiber: 0.8g, Calcium:
20.4mg, Diabetic Exchange: 1/2 fruit, 1 fat.
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Budwix Cream
Budwix is a mixture of millet, almonds and flax seed.
You can use plain yogurt or Quark cheese instead of
cottage cheese. Other seasonal fruits can be used
instead of a banana. In a blender, grind the
grain-and-nut mixture until homogeneous but gritty.
Add oil, cottage cheese, lemon juice, honey and fruit
to the mixture in the blender. Blend until smooth and
serve immediately.
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