It’s popular fair/carnival food BUT did you know you can make it at home and it is E-A-S-Y!!!

Ok so depending on  the size of the batch you may need to play around with the actual amounts of the in gredients

which are:

loose popping corn

a few TBS of oil ( we use Veg.)

about 2 -3 teaspoons od regular white granulated sugar (remember sometimes it’s best to live by the old adage  Less is More)

and

Salt. ( we use sea salt)

Now the key is to when to add both the sugar and salt.

Sohere ya go

Place oil into a HOT nonstick pan (This must have a Lid for obvious catstrophic reasons

try to gauge the right amount of popcorn to the size of the pan.

When the oil starts to sizzle add popcorn (GENTLY) in just a few seconds the popcorn will begin to pop.  this is when you add the sugar.  Sprinkle it carefully over the kernels (you only want 4 or 5 kernels to have popped before adding the sugar)  Not begine shaking the pan holding on to the liduntil the pop corn is finished popping (basiclly until you hear only a few pops instead of many!  then remove from heat and shaeon salt. and shake gently with lid one. stir with a wooden spoon and let sitfor a minute or so.

ENJOY!

Cook’s not: Be extremely careful when adding the sugar, the sugar will cause the oil to snap and splatter! So use a hot mitt if possible!

1 c. butter or margarine softened
1 c. brown sugar
1 c. white sugar
2 eggs
1 tsp vanilla

3 c. all purpose Flour
1 tsp salt
1 tsp baking soda
2 TBS hot water

2 C chocolate chips
1 C. corsely chopped pecans (Optional)

(I don’t normally use nuts)

In mixing bowls cream butter and sugars together until fluffy.  Add eggs and vanilla and beat until creamy.

Blend flour and salt; Dissolve soda in hot water.  Add to creamed mixture and beat well. 

Stir in Chocolate chips  and nuts.  Drops by teaspoon fulls 2 inches apart on cookie sheets

Bake at 350 for 10 to 12 minutes for chewy cookies.  they will look light and moist.  DO NOT OVER BAKE!  Cool on baking sheet for 2 minutes.  Remove to wire racks to cool completely.

2 c sugar
1 1/3 c. veg. oil
2 eggs
1/2 c molasses

4 c. all purpose flour
4 tsp baking soda
1 Tbsp Ground ginger
2 tsp Cinnamon
1 tsp salt
Additional sugar (you can use colored sugar)

In mixing bowl, beat together sugar oil eggs and molasses.

Combine flour soda ginger cinnamon and salt.  Add to creamed mixture and mix well

Roll into one inch balls and roll in sugar.  Place 2 inches apart on ungreased  or parchment lined baking sheets. Flatten slightly with glass.

Bake at 530 for 10 to 12 minutes or until puffy and slightly browned.  leave cool on racks for 2 min s and then move to wire racks to cool.

1 cup butter or margarine softened
1 2/3 c  granulated sugar
2 eggs beaten
1 tsp vanilla

5 c all purpose flour
2 tsp baking powder
1 tsp baking soda
1 c milk

In mixing bowl cream butter and sugar together thoroughly. Add beaten eggs and vanilla. and continue beating until fluffy.

Blend dry ingredients together and add to creamed mixture alternately with milk. Chill until firm or over night.

Divide dough in half roll out on Lightly floured surface to about 3/8 inch thickness.  Cut out with 3 in round cookies cutter and place on lightly greased baking sheet.  bake at 350 degrees for 10-12 minutes or until edges are slightly golden…DO NOT let tops brown because the cookies will then be dry.  .  Ice cookies with glaze.

GLAZE

2 1/2 c of powdered sugar
2 to 3 TBS of milk

Blend powdered sugar and milk together until spading consistency…If Icing is too stiff add a few more drops of milk.

Prepare a single 9′ Pie Crust, bake it, and cool it.
Combine following Ingredients in a Sauce Pan
3/4 C Sugar
3 TBS Strawberry gelatin
3 TBS Cornstarch
1 C Hot Water

Stir these with a wooden Spoon and bring them to a boil.
Cook the mixture for three t five minutes until it is rather clear and thick. Cool

While the glaze is cooling wash and stem enough strawberries to fill the crust (At least a quart unless you pile them up high OR have a deep dish pie plate).

Arrange the berries with their cuts sides down in the cooled pie Cruist.

Pour the cooked mixture over the berries and cool in Refrigerator for and hour or so.

Top with whipped topping.

Serves 6

Well today like any other day in our life will be B-U-S-Y
So here is what is on the plate for today..

• Blue cords for my Sunday School class
• Make Tornado’s B-day cake…(yeah it’s late But yesterday was NUTS!

White or yellow cake mix. Make as directed when
finished baking poke holes with the end of a wooden spoon all the way
through cake…Use pudding or jello in liquid form and poor over cake.
lrt cool completely.  Then mix half cup of instant pudding mix to one
container of cool whip.  MIX thoroughly!!  Use this as frosting! (*NOTE*
we use Pistachio pudding we get from a local bulk foods store)