- 8 quarts plain popped popcorn
2 sticks (1 cup) butter
1 pound (2 cups) brown sugar
1/2 cup Karo Syrup
1 teaspoon salt
1 tablespoon baking soda OR 1/2 teaspoon baking soda and 1 teaspoon vanillaPop the popcorn and put it in the oven at 250 degrees to keep warm. Melt butter in saucepan and add other ingredients. Boil 5 minutes. Add 1 tablespoon baking soda, OR 1/2 teaspoon soda and 1 teaspoon vanilla. When it begins to foam up, pour it over the popcorn and mix well. Divide evenly between to pans and place back in the oven. Bake at 250 degrees for 1 hour. Stir every 15 minutes. Spread on cookie sheets to cool. Store in a sealed container.First, I popped the popcorn and placed it in two pans.I added two cups of peanuts to the popcorn, because I like peanuts in caramel corn. I then put it in the 250 degree oven to keep warm (keeping the popcorn warm helps the caramel to spread better).Next, I melted the butter in a saucepan.After the butter was melted, I added the brown sugar, Karo syrup and salt.I brought the ingredients to a boil and let them boil for 5 minutes.I then added a tablespoon of baking soda and it foamed up nicely.I poured the caramel mixture over the two pans of popcorn.I stirred until it was evenly coated.I then put it out on cookie sheets to cool.The results were delicious as you can see!I know my family will enjoy this crunchy caramel corn with its sweet and salty taste at our Christmas Vacation Party! I hope you will make up a batch and enjoy it as well!Happy Baking! Amy
Do you have a “go-to” meal? Whenever we come home and it’s already dinner time or I need to go grocery shopping, but haven’t had time, I always find myself whipping up Baked Macaroni and Cheese. I was having one of “those” days so I decided it was time to fallback on my old “go-to” recipe.
Baked Macaroni and Cheese
- 2 tablespoons corn starch
- 1 teaspoon salt
- 1/2 teaspoon dry mustard (optional)
- 1/4 teaspoon pepper
- 2 1/2 cups milk
- 2 tablespoons butter
- 2 cups shredded Cheddar Cheese
- 8 oz elbow macaroni (about 1 3/4 cups), cooked and drained
In a saucepan, combine the first 4 ingredients, stir in milk. Add butter while stirring constantly. Bring to a boil and whisk for one minute. Stir in 1 3/4 cups cheese until melted. Add noodles. Pour into greased casserole dish. Sprinkle with remaining cheese. Bake uncovered at 375 degrees for 25 minutes or until lightly browned.
I poured the cheese mixture into my greased 9 x 13 (I had doubled the recipe.) and sprinkled on the remaining cheese. I popped it into the oven at 375 degrees and baked it for 25 minutes until it was bubbling and beginning to brown.
I served it up with green beans and zucchini bread. It was delicious! It’s an easy and filling, made from scratch meal that my whole family loves!
We had another family birthday party this past weekend. My niece turned 12! How can she possibly be that old? I remember the day she was born. We traveled 1.5 hours in the car to the hospital to see the first grandchild, my first niece, on our side of the family. We all rode together and still to this day, tease our mom for how crazy she was. I guess the birth of the first grandchild does something to women. They get in a “baby zone” and can’t hear or see anything that doesn’t have to do with getting them to the hospital. NOTHING will keep them from seeing their new grandbaby!
For my niece’s party this past weekend, I wanted to make Caramel Apple Salad. My sister, Rebekah had passed this recipe on to me a long time ago. It sat in my recipe box for years before I made it recently. It’s delicious and makes a large bowl, so I always like to make it when I will be sharing with a group. She had received it from her grandmother-in-law, Grandma Slager.
Caramel Apple Salad
- 1 – 8 oz container Cool Whip
- 1 – 8 oz can crushed pineapple with juice
- 1 – 3 oz, small box butterscotch instant pudding
- 3 cups chopped apples
- 1 cup mini marshmallows
- 1 cup dry roasted peanuts (or any kind you choose)
Mix all together except for Cool Whip. Fold in Cool Whip last. Chill.
With just a few ingredients and no baking or cooking, it was the perfect, easy side to make when all of the crazy cousins would be together!
I simply dumped the chopped apples (you don’t even need to peel them!), nuts and crushed pineapple into a big mixing bowl. (This is when you’d add the marshmallows too, but I don’t like marshmallows in salads, so I left them out.)
That’s it! It is SO simple and so good! The crunch of apples, with the sweetness of pineapple and saltiness of peanuts all combined in a blanket of caramely Cool Whip! Yum! Take this dish to your Christmas get-to-gethers and work parties. You won’t disappoint!
The Luces were good friends of my grandparents. My dad said he remembers that, like his own mom, Mrs. Luce was a wonderful baker. Each year, to help with the income, she spent time baking up homemade goods and taking them to the local farmer’s market to sell. I’m sure this is part of what made she and Grandma Dora such good friends. They shared a love for baking. They enjoyed talking about recipes, tips and other baking secrets throughout their many years of friendship.
I actually remember as a child, going to visit Mr. and Mrs. Luce. We drove out in the country to their home. We ate treats, made by Mrs. Luce but, what I remember the most is that Mr. Luce gave my sisters and brother and I each a shiny half-dollar. I treasured that half-dollar for many years. Actually, I still have it in my drawer of special things that I collected as I grew up.
As I was looking through my Grandma Dora’s recipe box, I found a recipe, Mrs. Luce’s White Cookies. I recognized Mrs. Luce’s name and had even met her, so it made baking the cookies even more fun.
Mrs. Luce’s White Cookies
- 2 cups sugar
- 1 cup thick sour milk
- 1 cup lard, full and rounded above cup
- 2 eggs
- 1 teaspoon soda
- 2 teaspoons baking powder
- 1 teaspoon vanilla
- 5 cups flour
Cream sugar, lard (shortening) and eggs. Combine dry ingredients. Add a little at a time to creamed mixture, alternating with the sour milk until incorporated. Add vanilla. Roll into balls and roll in sugar. Bake for 12 minutes at 350 degrees.
Then I alternated adding the dry ingredients mixture and the soured milk. The recipe says that the soured milk should be “thick.” So I added two tablespoons of lemon juice before I filled the measuring cup with milk. I let it set as long as possible before I used it so it would be as “thick” as possible. Then I added the vanilla.
The recipe simply called for “flour.” It’s always hard to judge what that means. After putting in three cups though, it looked more like cake batter consistency. I ended up using five cups before it looked like cookie dough!
This recipe also didn’t say if the cookies should be rolled out or rolled into balls. Rolling out the dough sounded like a lot of work, so I opted for rolling the dough into balls instead. Then I rolled the balls in a bit of sugar for a little sparkle. For Christmas, you could roll them in green or red sugar to make them look fun and festive!
The cookies baked for 12 minutes at 350 degrees. It seemed like just the right amount of time. I let the cookies rest on the trays for about 1 minute before transferring them to the cooling rack. While I didn’t frost them, I do think they would be extra good with icing!
Mrs. Luce’s White Cookies were very simple to make. They reminded me of something that would be served at a tea party. They are a light cookie, different from regular sugar cookies. I compared them to a soft, sweetened biscuit. Have fun making Mrs. Luce’s White Cookies, and enjoy them with a cup of hot tea this Christmas season!
My Grandma Dora loved to bake. At least everyone assumed she loved to bake because she was always baking. I think what she really loved was making her family happy by baking.
She had many chores to do and each task took much longer than it does for us nowadays. Take the laundry for instance. My dad said that she did her laundry with a ringer washer. My grandpa would heat the water on the wood stove in the kitchen and put it into a galvanized tub that went with the washer. My grandma would put the clothes and soap in the tub. There was an agitator that would move the clothes around. When it was done washing, she would run each piece of clothing one at a time between two ringers that would squeeze the water out of the clothes. They then went into a clean tub of water to rinse them. Then, they would have to go through the ringer again to get the rinse water out. In the winter, she would either hang them up on lines hung across the dining room or outside. When she hung them outside, they would freeze and get stiff like boards. My dad said she did the wash, every Monday morning.
Between all of the chores however, she always managed to find time to keep the cookies coming. One of the cookies my dad often lists off from his mother’s baking list is molasses cookies.
Her recipe was typed out simply. I’m sure she knew all of the steps to make the cookies and she figured out the amount of flour just by watching the consistency of the dough, so she didn’t need to write it down on her recipe card.
- 2 eggs
- 1 cup molasses
- 1 cup sugar
- 2 teaspoons soda
- 1 cup lard; fill the cup within 1/2 inch of the top and then fill it up with cold water
- 1 tablespoon ginger
- salt to taste
- 4 cups flour
Cream together lard (or shortening) and sugar. Add eggs and molasses and mix well. Combine flour, soda, ginger and salt. Add into the wet ingredients until dough is formed. Roll into balls and bake in 350 degree oven for 10-12 minutes. If desired, dough can be rolled in powdered sugar before baking.
I didn’t have much to go on with this recipe, but I decided to start and I would figure out the details as I went. I didn’t have any lard, so I replaced it with shortening.
I combined the shortening with the sugar and creamed them together in the Kitchenaid.
I then added the eggs and molasses.
Next, I combined the dry ingredients and then added them to the wet. I wasn’t sure how much flour to put in, so I started with three cups. The batter looked more like brownie batter than cookie dough, so I added another cup of flour. Then, it seemed just right.
I rolled the cookies into balls. Some of them I left plain and some I rolled in powdered sugar just for fun. Later on, after the cookies were all made, my dad said my grandma usually rolled this dough out with a rolling pin and then used a round cookie cutter to make them into large, round cookies. They turned out fine as drop cookies too, so either way would work.
After I put the dough on the trays, I was ready to put them in the oven. The recipe didn’t have an oven temperature or a time to bake.
I decided on 350 degrees and I found that 10-12 minutes seemed to be just the right time.
My dad said they tasted just like he remembered. I was glad to hear that. So, if you’re looking for some old fashioned flavor this Christmas season, I recommend you give these molasses cookies a try.
Christmas time is coming! With that comes cookie baking. We’ve already made quite a few cookie recipes from our grandmother’s recipe box: Mrs. Eisenhower’s sugar cookies, drop nut cookies, chocolate chip cookies, Louise’s oatmeal drop cookies, Lucille’s shortbread cookies, ice box cookies, and hermit cookies. But, since it is Christmas time, you can’t have too many cookie recipes, so here’s another one – peanut butter no bake cookies! This is the first cookie recipe we have put on that is a bonus recipe, not from our grandmother’s recipe box. A friend gave this recipe to us and I just have to share it because it is so simple to make and so good to eat!
Peanut Butter No-Bakes
- 2 cups brown sugar
- 1/2 cup (1 stick) butter
- 1/2 cup milk
- 1/2 cup peanut butter (do not use natural)
- up to 3 cups quick oats
In a saucepan heat brown sugar, butter and milk. Stir every so often. Let come to a boil. Boil without stirring for 3 minutes exactly. Remove from heat and add peanut butter and oats (You may not need all of the oats. Stir the last cup in slowly so it doesn’t get too dry.). Spoon onto wax paper. Let cool.
The recipe has very few ingredients and very few steps – what’s not to like about that? First, I put the brown sugar, butter and milk in a pan and let it cook, stirring on occasion until it boiled. Once it boiled, I set the timer for three minutes and let it go without stirring until the timer went off.
Then, I took the pan off of the burner and put in the peanut butter that I had measured ahead of time. I stirred it around a little until it melted and then added the quick oats.
I ended up using all three cups, but a little less would have been okay too.
I then spooned the batter out onto wax paper and let it cool – and there they were, done and ready to enjoy! After they were cooled all the way, I stuck them in the freezer so I can pull them out when friends and family are visiting.
So, if you’re short on time, but want a cookie that tastes like you spent a lot of time, I think these are the ones you should try. You won’t be disappointed!
Happy Cookie Making!
Thanksgiving is tomorrow. A lot of people are making pies today. Pie making can be a lot of fun, but it can also be a lot of work. I have a friend named Miss Ginny. She is a wonderful person and she can also make the most wonderful lemon meringue pies. I am impressed by her skills, but I have never attempted to replicate her creations . . . until I found this recipe of my grandmother’s. I needed to make a pie for the Thanksgiving and Pie Night service at church. I found this recipe and realized I had all of the ingredients. I’ve always been a little intimidated by lemon meringue, but I decided I would step up and give it a try.
Lemon Meringue Pie
- 1 cup sugar
- 1 1/4 cups water
- 1 tablespoon butter
- 1/4 cup cornstarch
- 3 tablespoons cold water
- 6 tablespoons lemon juice
- 1 teaspoon grated lemon peel
- 3 egg yolks
- 2 tablespoons milk
- 8 inch baked pastry shell
- 3 egg whites
- 6 tablespoons sugar
- 1 teaspoon lemon juice
Combine sugar, water and butter; heat until sugar dissolves. Add cornstarch blended with cold water: cook slowly until clear, about 8 minutes. Add lemon juice and peel; cook 2 minutes. Slowly add egg yolks beaten with milk; bring to boiling. Cool.
Meringue: Beat egg whites stiff, but not dry: add sugar gradually; add lemon juice at the last. Brown in moderate oven (350 degrees) 13 to 15 minutes.
First I made an 8 inch pie crust. (Well, actually, I first made a 9 inch pie crust, then realized this recipe needs and 8 inch, so I had to make another one. At least it is a quick and easy recipe!) I used the easy pat-in crust that Wendy used for her chocolate pudding pie.
While that was cooling, I combined the sugar, water and butter and heated until the sugar dissolved. Not too hard so far!
I then mixed the cold water and cornstarch together. I have a cup with a lid, so I put the cornstarch and water in the cup, put the lid on and shook them up. A whisk would have worked as well. I added the cornstarch, water mixture to the sugar, water and butter mixture and set the timer for 8 minutes. After 8 minutes I thought it looked pretty clear – so far, so good.
I then added the lemon juice. I didn’t have any lemon peel on hand, so I used about a quarter teaspoon of lemon extract instead. I cooked all of this for 2 minutes. I was starting to think I could do this!
Then, came the trickier part. I separated the egg yolks from the whites and mixed the egg yolks with the milk.
When I slowly added the egg yolks and milk to the mixture, I think I may have added a little too slowly (or stirred a little too slowly or something) because the mixture got a little lumpy. I whisked wildly trying to get the lumps out, but some of the smaller ones remained. Oh well. I reminded myself I was a novice with lemon meringue pies and kept going.
I brought the mixture to a boil and then set it aside to cool. It did look a nice yellow color. I tried not to notice the tiny lumps.
Next I made the meringue. Could I do this part? I wasn’t sure, but I was going to give it my best shot. I put the egg whites in the Kitchenaid and started whisking them.
I wasn’t too sure what stiff, but not dry meant, but when I thought I was to that point, I added the sugar and then lastly the lemon juice. The meringue looked beautiful. “Okay, that part went well.” I told myself.
I put the lemon filling in the bottom of the 8 inch crust.
Then, I put the meringue on top. I thought that in the end, it probably could have used a 9 inch crust (I should have just stuck with my original crust – oh well!), so I noted that for next time.
I then baked it in the oven for 15 minutes and, guess what? It looked like a lemon meringue pie when it came out! How did I do that (Don’t think about the tiny lumps! Don’t think about the tiny lumps!)?
When I cut a piece I couldn’t see any lumps! It was beautiful! I impressed myself!
It definitely has a subtle lemon flavor. If you like it more lemony, you would want to add more lemon peel. My dad thought it was great and I liked it too (my mom thought it needed more lemon!).
So, even though I had a few moments where I thought all was lost, in the end I actually made a lemon meringue pie! I think my grandmother would have been happy with my work (and I know Miss Ginny would enjoy hearing about it too – maybe I’ll have to call her and tell her about it sometime).
Happy Baking and Happy Thanksgiving!