Carmel Marshmallow Popcorn

Here is our new family favorite.  Make it with caution because you will want it all the time after you have tried it.

1 cup unpopped kernals. This should make a big bowl of popcorn.  I use 2 bowls so I can remove kernals.  It will hurt your teeth if you get a kernal. I also saw on pinterest where some people have used microwave popcorn.  My guess is it would take 2 bags.


1/2 cup butter
1/2 cup brown sugar
10 oz Marshmallows

Put butter, brown sugar, and marshmallows in a microwave safe bowl.  Cook for 2 1/2 minutes.  Mix all ingredients together, then microwave for 1 more minute.  Stir thoroughly to make sure all marshmallows are melted.  Pour on top of popcorn.  Mix thoroughly.  You can eat it in the bowl or pour out on a jelly roll pan to let cool.  Enjoy and don't say I didn't warn you about how good it is!!!

Oatmeal Honey Cookies

1/2 c honey
1/2 c oil or applesauce or pumpkin
1 Tb molasses
1 egg
1 Tb water
1 tsp vanilla

Mix. Add in:
1 c whole wheat flour
1 1/2 c rolled oats
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 Tb cinnamon
1/2 tsp nutmeg

OPTIONAL ADD INS:
1/2 C chocolate chips
1/2 C butterscotch chips
1/2 C raisins
1/2 C nuts

Cool in fridge for 20 min.

Bake at 335 for 15-20 min.

Bananas Foster

We were introduced to this dessert over the summer. It tasted like caramel and bananas and is absolutely delicious!

Melt over medium heat:
1/4 cup butter

Add:
2/3 c brown sugar
2 !/2 T water
1 T lemon juice
1/2 tsp cinnamon

Bring to boil. Add:
3 sliced bananas

Cook 1-2 min (don't overcook!!)

Serve over vanilla ice cream. Enjoy!!

Grandpa's Caramel Corn

Boil:
1 cube butter
2/3 c brown sugar
2/3 c white sugar
1/2 c karo syrup

Boil to softball stage. Add in:
1/2 tsp baking soda
1 tsp vanilla

Pour over popcorn and stir.

Brown Sugar Muffins (from Aunt Deann)

1 c brown sugar
1 egg
1 tsp soda
1 cup milk
1/2 c butter or shortening
2 c flour
1/4 tsp salt
1-2 tsp vanilla

Cream sugar and butter. Add egg. Combine dry ingredients and add to wet. Add milk and vanilla.
Cook at 375 for 15 min.

Six-week Bran Muffins

5 cups whole wheat flour

5 teaspoons baking soda

2 teaspoons salt

2 teaspoons ground cinnamon

6 cups raisin bran or bran flakes cereal

3 cups sugar

4 eggs

1 cup canola oil

1 quart buttermilk

2 teaspoons vanilla extract

1- Combine the flour, baking soda, salt, and cinnamon in a very large bowl. Add the cereal and sugar, and mix.

2- Beat the eggs in a large bowl. Blend in the oil, buttermilk, and vanilla. Pour the egg mixture into the cereal mixture and stir well.

3- Transfer the batter to a large plastic container with a tight-fitting lid and refrigerate until ready to use. The batter will keep for 6 weeks.

4- When ready to bake, preheat the oven to 375 degrees and generously grease muffin cups or use cupcake liners. Do not stir the batter before filling the cups about 2/3 full. Bake until the tops spring back when touched, about 20 minutes.

Aunt Ronda's Bread

Part Whole Wheat Bread

6 ½ C. water

1 C. powdered milk

1/3 C. sugar

3 T. shortening

2 T. salt

3 T. yeast

5-6 C. freshly ground whole wheat flour

About 8 C. white flour

Mix water and powdered milk or use regular milk. Add sugar, shortening, and salt. Heat the mixture until warm on a stove or in a microwave. (it is about 4 minutes in my microwave) Add the whole wheat flour, yeast, and white flour, making sure the temperature is appropriate for the yeast. Knead in mixer about 7 minutes. Let rise until double. Form into 6 loaves. Let rise again. Bake at 350 for 25 minutes.

Quick 100% whole wheat Bread

9 C. whole wheat flour

2 T. yeast

1/3 C. gluten (optional)

vitamin C tablet, crushed, about 250 mg. (optional) (I use ½ tablet of my 500 mg vit C tablet)

4 C. warm water

1/3 C. oil

1 T. salt

½ C. honey or sugar

Place 6 C. fresh flour in mixer bowl. Add dry yeast, gluten, and vitamin C. Pulse to mix. Add water all at once and mix 1 minute. Cover the bowl and let the dough sponge for 10-15 minutes. The yeast will cause the batter to begin to rise in the bowl. Add the oil, honey, and salt. Turn on the mixer and add remaining flour until dough forms a ball and cleans the sides of the mixer. Knead 7-10 minutes. Preheat oven to 150 degrees. Shape the dough into 4 loaf pans using oil on hands to work dough. Turn off oven. Place in oven until dough doubles and fills the pans. (About 20 minutes). Leaving bread in oven, turn oven to 350 degrees. Bake for 30- 35 minutes.