15 cups popped popcorn (2/3 cup unpopped)
1 c brown sugar
1/3 c butter
1/4 maple syrup or molasses
1/2 tsp salt
1/2 tsp baking soda
Heat oven to 200* Divide popcorn between 2 ungreased rectangular pans, 13x9x2. Heat brown sugar, buttery, syrup/molasses and salt in a 3-qt sauce pan (or larger if you tend to walk away from the stove) over medium heat, stirring occasionally until bubbly around edges. Cook 5 minutes stirring occasionally; remove from heat. Stir in baking soda.
Pour mixture over popcorn; stir until well coated. Bake 1 hour stirring about every 15 minutes.
Sunday, January 6, 2013
Gingerbread Muffins
Yumm! A favorite in our house!
1/4 c packed brown sugar
1/2 c molasses
1/3 c milk
1/3 c vegetable oil
1 egg
2 c flour
1 tsp baking powder
1 tsp ground ginger
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ground allspice
Heat oven to 400* Line muffin cups with foil liners.
Beat brown sugar, molasses, milk, oil, and egg in large bowl. Stir in remaining ingredients until flour is just moistened.
Divide batter evenly among muffin cups. Bake 18-20 minutes. Immediately remove from to pan to wire rack. So yummy when served warm!
Drizzle powdered sugar/water mixture glaze over top when serving! (That the way the kids like them!)
1/4 c packed brown sugar
1/2 c molasses
1/3 c milk
1/3 c vegetable oil
1 egg
2 c flour
1 tsp baking powder
1 tsp ground ginger
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ground allspice
Heat oven to 400* Line muffin cups with foil liners.
Beat brown sugar, molasses, milk, oil, and egg in large bowl. Stir in remaining ingredients until flour is just moistened.
Divide batter evenly among muffin cups. Bake 18-20 minutes. Immediately remove from to pan to wire rack. So yummy when served warm!
Drizzle powdered sugar/water mixture glaze over top when serving! (That the way the kids like them!)
Morning Glory Oven French Toast & Cranberry Raspberry Topping
From Betty Crocker Best Christmas
For French Toast:
3 Eggs
3/4 c milk
1 TBS granulated sugar
1/4 tsp salt
1/4 tsp cinnamon
18 slices of French bread, 1/2 thick (about one loaf)
Powdered sugar if desired
Heat oven to 500*
Beat eggs, milk, granulated sugar, salt, and cinnamon in small bowl with fork.
Dip bread into egg mixture; place on plate. Lightly grease cookie sheet. Heat cookie sheet in oven for 1 minute. Remove from oven and place dipped bread on hot sheet.
Bake 5-8 minutes or until bottoms are golden brown. Turn bread; bake 2-4 minutes longer or until golden brown. Sprinkle with powdered sugar and serve with topping.
Cranberry Raspberry Topping
*To save time I usually make this the day before and just rewarm when serving*
1 pk (10 oz) frozen raspberries, thawed.
1 c sugar
1 cup fresh or frozen cranberries
Drain raspberries, reserving 1/2 c juice. Mix juice and sugar in 2-qt sauce pan. Heat to boiling; boil 5 minutes. Stir in raspberries and cranberries; reduce heat. Simmer about 3 minutes, stirring occasionally, until cranberries are tender but do not burst. Serve warm or cool.
For French Toast:
3 Eggs
3/4 c milk
1 TBS granulated sugar
1/4 tsp salt
1/4 tsp cinnamon
18 slices of French bread, 1/2 thick (about one loaf)
Powdered sugar if desired
Heat oven to 500*
Beat eggs, milk, granulated sugar, salt, and cinnamon in small bowl with fork.
Dip bread into egg mixture; place on plate. Lightly grease cookie sheet. Heat cookie sheet in oven for 1 minute. Remove from oven and place dipped bread on hot sheet.
Bake 5-8 minutes or until bottoms are golden brown. Turn bread; bake 2-4 minutes longer or until golden brown. Sprinkle with powdered sugar and serve with topping.
Cranberry Raspberry Topping
*To save time I usually make this the day before and just rewarm when serving*
1 pk (10 oz) frozen raspberries, thawed.
1 c sugar
1 cup fresh or frozen cranberries
Drain raspberries, reserving 1/2 c juice. Mix juice and sugar in 2-qt sauce pan. Heat to boiling; boil 5 minutes. Stir in raspberries and cranberries; reduce heat. Simmer about 3 minutes, stirring occasionally, until cranberries are tender but do not burst. Serve warm or cool.
Lobster Bisque
3 Tbs butter
1 small onion chopped
3 Tbs flour
1 Tbs chopped fresh parsley
1/2 tsp salt
1/8 tsp pepper
2 c milk
1 c chicken broth
1-1/4 cups chopped fresh or frozen (thawed) lobster (or more because you really like lobster!)
Melt butter in 3qt sauce pan over low heat. Cook onion in butter, stirring occasionally, until tender. Stir in flour, parsley, salt and pepper. Cook, stirring constantly until mixture is bubbly; remove from heat.
Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir about 1 minute. Stir in lobster. Heat to boiling; reduce heat. Simmer about 3 minutes, stirring frequently until lobster is white
Serves 4. (Easily doubled!)
1 small onion chopped
3 Tbs flour
1 Tbs chopped fresh parsley
1/2 tsp salt
1/8 tsp pepper
2 c milk
1 c chicken broth
1-1/4 cups chopped fresh or frozen (thawed) lobster (or more because you really like lobster!)
Melt butter in 3qt sauce pan over low heat. Cook onion in butter, stirring occasionally, until tender. Stir in flour, parsley, salt and pepper. Cook, stirring constantly until mixture is bubbly; remove from heat.
Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir about 1 minute. Stir in lobster. Heat to boiling; reduce heat. Simmer about 3 minutes, stirring frequently until lobster is white
Serves 4. (Easily doubled!)
Subscribe to:
Posts (Atom)