Tuesday, December 25, 2007

Merry Christmas ... and a typo

First, I would like to wish everyone who stops by a very Merry Christmas.

Second, I would like to point out the typo in my last entry that no one who read it pointed out, LOL. I feel like a complete idiot now and cracked myself up catching the mistake days later. I did fix the typo, but here's a screen capture to point it out!

I can now picture everyone standing over their roasters with their lower lips sticking out "pouting" over the corn puffs and I'm giggling like mad.

I don't really have anything else to say other than enjoy your holiday and stay safe!

Saturday, December 22, 2007

Hull-less Caramel Corn

This recipe comes from my husband's grandmother's recipe collection that we got after she passed away. He had never made it for us until this morning. I'm hooked on it now!

caramel corn

2 sticks butter or margarine
2 cups brown sugar
1/2 cup dark corn syrup

Boil those three things for 5 minutes stirring constantly. Take off of stove and add the following:

1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla

Grease your largest roaster, be sure to get the sides too. Add two bags (7-odd ounce size, I'm not positive of the exact weight) of Corn Puffs. The recipe I have lists Troyer Farms as the brand, but I'm pretty sure that's just a local thing. I think the brand I actually bought was Shearer's. There may be a generic/store version of these too. Don't get the cheese ones, these are just buttered ones.

When the carmel mixture is done pour over corn puffs and mix well.

Cook at 225 F for 1 hour. Stir every 15 minutes until hour is up.

Saturday, December 8, 2007

easiest peanut brittle recipe ever!

Recipe from my mother:

1 cup sugar
1/2 cup corn syrup
1 cup cocktail peanuts
1 tsp vanilla
1 tsp baking soda
1 tsp butter

Stir together sugar and syrup

Microwave on high 3 min

Stir in peanuts.

Microwave on high 3 min

Stir in butter and vanilla -microwave on high 1 min

Stir in baking soda until foamy, pour quickly onto greased cookie sheet.

Break when cool and store in airtight container.

Sunday, December 2, 2007

baking in the dark

So, I just spent three hours making peanut butter balls in the dark.

Why in the dark, you ask?

Because around 6:30pm, the power on our block went out, just as I was starting to roll the peanut butter balls!

Dave sat there and we got them all rolled out by flashlight, then he helped me light the stove and I stood there and dipped them all. How did I hold the flashlight and do this at the same time? I fashioned myself a lovely head lamp using my headband - I tucked the small flashlight under it and it worked perfectly! I'm very glad that none of you could see me like that though!

Here's the recipe and pictures to go with it!


1 box graham crackers, crushed
1 lb jar creamy peanut butter
2 1/2 to 3 cups powdered sugar
1 cup soft butter

Combine all ingredients. Can't get any easier than that!

12oz bag of your favorite chocolate chips
1/2 bar parafin wax

Melt chocolate chips and wax in double boiler. Roll peanut butter dough into bite sized balls. Dip in chocolate and set on waxed paper to harden.

chocolate peanut butter balls

the inside of a chocolate peanut butter ball