Caramel Corn

This time of year I think about my grandmother.  She passed away many years ago but I have many fond memories of visiting her house every weekend.  On special occasions she would pull out her tattered recipe book and make some special treats.  Caramel corn was one of those recipes and I carry on the tradition of making it at Halloween and Christmas.  Sweet and crunchy this recipe is sure to please trick or treaters.

INGREDIENTS

1 cup popcornCaranel Corn

1 cup butter

2 cups brown sugar

1/2 cup golden corn syrup

1 tsp salt

1/2 tsp baking soda

1 tsp vanilla

DIRECTIONS

Heat the oven to 250 degrees Fahrenheit.

Pop 1 cup of popcorn.  Remove unpopped kernels and put it in a buttered roast pan.

Melt 1 cup of butter in a saucepan.  Stir in 2 cups brown sugar, 1/2 cup golden corn syrup and 1 tsp salt.

Bring mixture to a full boil stirring constantly.  Let mixture boil for 5 minutes and remove from heat.  Do Not Stir.

Stir in 1/2 tsp soda and 1 tsp vanilla. Pour over popcorn and mix together well.

Bake for 1 hour stirring every 15 minutes.  Spread out onto parchment paper to cool.

Peanuts can be added to this recipe.

For another sweet treat try Chili Cereal Brittle

Candy Corn Cookies

Seasonal sweet treats are everywhere this time of year and I like to try to combine unusual combinations in my baking.  Candy Corn cookies are great for those days you need something sweet to fill your cravings. 

INGREDIENTSCandy Corn Cookies

2 cups flour

1 tsp baking soda

1/2 cup brown sugar

2 tsp cornstarch

1/4 tsp salt

1/2 cup sugar

1 tbsp vanilla

1 egg

3/4 cup butter

2 cups candy corn

1/4 cup pumpkin sprinkles

DIRECTIONS

Mix flour, baking soda, salt and cornstarch together in a large bowl. Continue reading “Candy Corn Cookies”

Maple Sugar Cookies

It might seem like a strange time of year to be craving maple baked goods but I find when the leaves begin to fall from the trees I look forward to making a batch of Maple Sugar Cookies.  Sweet and crunchy these cookies go fast on a holiday table.  Cut leaf shapes and colour icing as desired.

INGREDIENTSMaple Sugar Cookies

2 tsp baking powder

1/2 tsp salt

1 cup butter

1 cup brown sugar

1 egg

1 tbsp maple syrup

1 tsp vanilla

ICING

1 cup icing sugar

1/4 cup maple syrup

DIRECTIONS

Blend flour, baking powder and salt together in a large bowl.

Continue reading “Maple Sugar Cookies”

Olive Oil Cake

The olive oil in this cake gives a savoury note to the taste. Try experimenting with different quality olive oils to find the version you like the best.

Ingredients

2 cups flour

Olive Oil Cake1 tsp baking powder

1 tsp baking soda

1 tsp salt

1/2 cup olive oil

1/2 cup maple syrup

1/4 cup lemon juice

DIRECTIONS

Sift dry ingredients  into a bowl.

Mix wet ingredients into another bowl.

Fold dry ingredients into wet ingredients and mix until just combined.

Pour onto a parchment lined loaf pan and cook at 350 degrees Fahrenheit for 35-40 minutes.

Cool before serving.

For another different cake recipe try Chocolate Carrot Cake

Pumpkin Spice Muffins

Fall is here and the trees are beginning to turn colour.  At this time of year the restaurant chains come out with everything pumpkin and I feel like baking some sweet treats.  Pumpkin Spice muffins are warm and fragrant.  They’re the perfect treat for a cold windy day.  Enjoy them with butter or pumpkin butter.

INGREDIENTSPumpkin Spice Muffins

1 1/2 cups flour

2 tsp baking powder

1/2 tsp salt

1 tsp pumpkin pie spice

1/2 cup sugar

1 egg

1/2 cup almond milk

1/2 cup cooked pumpkin

1/4 cup melted butter

1/4 cup sunflower seeds plus 2 tbsp reserved for the top of the muffins. Continue reading “Pumpkin Spice Muffins”

Peach Cobbler

Fresh and fruity peach cobbler is a great addition to a meal.  Made with frozen peaches it can be made at any time of the year.

INGREDIENTS

1 bag frozen peaches thawedPeach Cobbler

1/2 cup sugar

1/3 cup brown sugar

1/4 cup cornstarch

1 tsp cinnamon

1/4 tsp ginger

2 cups flower

2 tsp baking powder

1 tsp salt

1/4 cup sugar

1/2 cup cold margarine or vegetable shortening

1 egg

3/4 cup milk

DIRECTIONS

Mix peaches, sugar, brown sugar, cornstarch and spices together in a bowl.  Pour into a greased baking dish.

Mix flour, baking powder, salt  and  second amount of sugar together.  Add margarine or shortening and mix together until mixture is crumbly.

Add milk and mix only until combined.  Put dough on top of peach mixture.

Bake at 375 degrees Fahrenheit for 40 minutes or until golden brown.

 

Bread Machine Rosemary Bread

On rainy days I sometimes pull out the bread machine and experiment.  Bread Machine  Rosemary Bread is a recipe I particularly like.  The bread is fresh and fragrant and bits of sun-dried tomato add for a pop of freshness.  This recipe is great served with cream cheese or just plain butter.

INGREDIENTS

1 1/4 cups concentrated vegetable stockBread Machine Rosemary Bread

1 tbsp sugar

1 tbsp olive oil

1/2 cup diced sun-dried tomatoes (removed from the oil)

3 tbsp dried rosemary

1 1/4 tsp bread machine yeast

Measure ingredients in pan in order they are listed.  Bake on 1.5 lb setting on regular cycle.

Light Cheesecake

I like to serve this cheesecake as an alternative to heavy pies on the holidays.  This dessert is light and fluffy.  It’s not as filling as a traditional cheesecake and can be made with any flavor of gelatin powder.

Ingredients

1 package cream cheeseLight Cheesecake

1 tub cottage cheese

1 small carton whipped cream

1 tbsp sugar

ginger snaps

pecans

2 packages jello® (your favorite flavor)

Grind up ginger snaps and place in the bottom of an 8×11 greased glass pan.

Continue reading “Light Cheesecake”

Raspberry Swirl Coffee Cake

Serve this coffee cake to your guests and they’ll be impressed.  It takes wonderful and the swirls of raspberry brighten up the cake. 

If you don’t like raspberry try swirling in blueberry sauce instead.

Ingredients

1 beaten egg

Raspberry Swirl Coffee Cake1/2 cup sugar

1/2 cup milk

2 tbsp melted butter

Mix wet ingredients together until sugar and butter is well incorporated.

1 cup flour

2 tsp baking powder Continue reading “Raspberry Swirl Coffee Cake”

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