Oven Caramel Corn

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.

Graham crackers

1 1/2 cups all purpose flour
1 1/4 cups graham flour (or whole wheat flour)
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
3/4 C butter
1/3 C granulated sugar
1/4 C honey
1 tsp vanilla extract
1 large egg
Sugar and butter for optional topping
Directions: 1. Mix the dry ingredients together in a medium bowl 2. With the paddle attachment of your electric mixer, beat the cold butter until it is soft. Add the sugars and continue beating. The add the honey, extract and egg and beat until combined. 3. Add the dry ingredients to the mixer bowl and beat until a fairly firm dough is made. Wrap dough in plastic and place it in the refrigerator to chill. 4. When the dough is firm enough to roll, lightly dust a countertop and a rolling pin and roll the dough to 1/4 inch thick. Preheat the oven to 350. 5. Use a ruler to mark 3 inch squares. Cut into squares with a sharp knife using the ruler as a straightedge. Use a thin spatula to scrape the crackers from the counter. Use a fork to pierce the crackers. 6. Bake the crackers for 10 minutes or until the edges just start to brown. Remove them to a wire rack to cool These crackers are only lightly sweet. For a sweeter version, just before baking the crackers, brush the tops with melted butter and sprinkle with granulated sugar.

Animal Crackers

2 C sugar
2 C long-cooking oats, uncooked
1 t. baking soda
1/8 t. salt
1/2 C. shortening
1/2 C. hot water
1/2 T vanilla extract
1/2 T Almond extract (1 full TBS of vanilla extract can be used instead of Almond extract)
2 to 2 1/2 C. all-purpose flour

Combine sugar, oats, baking soda and salt in a large mixing bowl; cut in shortening until crumbly. Add water and extracts; stir until blended. Add enough flour to form a stiff dough. On a lightly floured surface, roll dough to 1/8 inch thickness and cut into desired shapes. Bake on a greased baking sheet at 350 degrees for 8 to 10 minutes. Cool on wire racks. Makes about 4 dozen.

Banana Bread

A new twist on an old favorite! Banana bread is a great snack, or an easy breakfast. In our house it doesn't last long.

2 c flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/8 tsp nutmeg
2 eggs
1 c sugar
1/2 c cooking oil
5 medium bananas ~ mashed.

Grease 2 9x5x3 loaf pans and preheat your oven to 350*. Beat eggs, sugar, oil & bananas. Mix remaining ingredients. Add egg mixture to dry mixture, stirring until moistened. Spoon batter into prepared pans. Bake 45-55 min or until toothpick inserted near center comes out clean. Cool in pan for 10 min, remove & cook completely on a wire rack.

Some notes ~ originally when I found this recipe it was to bake it in one pan. But then I always ended up with the edges to brown, or the middle not quite done. It drove me nuts. So splitting into 2 pans made it cook all the way thru ~ I just shortened the baking time (as noted in the directions!) And a bonus it made it easier for little hands to pick up a slice!