Friday, December 11, 2009
Wednesday, December 9, 2009
We've had no snow in the southern part of Michigan. This morning as I write this it is raining! But alas, up north at the cabin, they've already received 10 inches of snow! And there's more coming!
I'm already driving Greg crazy with the 101 things I want to do at the cabin this weekend. (Snow shoeing, baking, more decorating, taking photos of Scout in the snow and of course - waving to the neighbors from the deck of my cabin as I wear my kitty pajamas! Last year it was sheep ones.)
And to those kids in my classes that wear pajama pants to class and think they are the "cat's meow" - they have nothing on me! Ha!
Monday, December 7, 2009
I love giving homemade food gifts to family and friends for the holidays. This week I've been testing different recipes to see which ones I think will be perfect for the Christmas goody baskets that I make up.
I found a great recipe for Amish Caramel Corn. It was easy to make and Greg gave it thumbs up! This would be perfect to put in a cute holiday tin. Are you making any special gifts for the holidays?
Here's the recipe: "My Amish Friend's Caramel Corn"
- 7 quarts plain popped popcorn
- 2 cups dry roasted peanuts (optional)
- 2 cups brown sugar
- 1/2 cup light corn syrup
- 1 teaspoon salt
- 1 cup margarine
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
- Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
- Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
- Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.