Coy Bettie’s Carmel Corn …..my version is the chewy kind….Thanks for waiting my dear customers…
7 quarts plain popped popcorn 2 cups brown sugar
1/2 cup light corn syrup 1 teaspoon salt
1 cup margarine 1/2 teaspoon baking soda
1 tsp vanilla extract 1 1/2 TBS of Cinnamon
Dash of Nutmeg wax paper and/or disposable pans are your friends in this recipe (easier cleaning 🙂
1) Place the popped popcorn into two shallow greased baking pans and air popper works great. (Disposable roasting pans save you a huge mess…hint) Set aside.
2) Pre-heat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine cinnamon, nutmeg and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
3) Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don’t worry too much at this point about getting all of the corn coated.
4) Bake for 30 to an 1 hour depending on how soft you want the finish ( chewy 30 mins ,like mine, or hard like the store-bought 1 hour) , removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.
Making a ton for Christmas or an event?…… save time and add layers to a 5 gallon bucket…..one pan of separated popcorn in the bucket….cook next sheet….add next layer to the bucket (by the time the next sheet is done the previous layer is dried and hardened….cook the next sheet. Saves the counter and reuse the pans until you are done . Better carrying too to event. 🙂
For a 100 to 150 people: Depending on serving size
100 cups plain popped popcorn (5 cups of UN-POPPED)
7-1/4 cups brown sugar
1 3/4 cups and 1 tablespoon light corn syrup
1 tablespoon and 1/2 teaspoon
3-1/2 cups margarine (Vegan)
1-3/4 teaspoons baking soda
1 tablespoon and 1/2 teaspoon vanilla extract
3 TBS Cinnamon
1 tsp Nutmeg
Directions same as above…..
Christamas Eve……we will be closing at 3 PM
Christmas Day (Sunday) and Monday , as usual….
New Years Eve, Book store will be closed , BUT WE WILL BE OPEN, just use the back entrance all day long! 🙂
New Years Day 2012 (Sunday) and the 2nd (Monday ) closed as usual….
Thank you all for a great 2011!
If you need a pie, cake or other goodie, especially gluten-free or vegan, for your Christmas Eve or Christmas Day dinner…..please call 208-921-5122 and we will talk cake….or Pie or whatever! Looking forward to hearing from you…..
Always handmade…. gluten-free and vegan…..No problem
Chocolate Cream Pie Black Forest Cherry cake Carrot cake with cream cheese frosting
Apple Pie or Crisp Cherry Pie Blueberry Pie
Pumpkin Pie Cheesecake Pumpkin Cheesecake
Red Velvet cake Sugar cookies Ginger cookies
The list goes on……
Grilled Apples with Mincemeat Filling…..
4 apples firm, such as Granny Smith
3 TBS Lemon Juice
3 TBS Vegan margarine, like Earth Ballance
4 tsp Brown Sugar
8 TBS Sweet Mincemeat (I have a perfect recipe in the archives.)
1) Wash apples, then cut them in half from the top to the bottom. Remove and discard the cores and pips , then brush the cut sides of the halves with lemon juice to prevent discoloration.
2) Melt the vegan margarine and brush the cut side with half of the butter save the other half for later
3) Sprinkle with sugar and grill in a pan or on the BBQ grill with cut sides down for about 5 mins. Brush the other half with butter and turn over
4) Turn over and add a 1 TBS of mincemeat to the center of each apple. Then cook for an additional 5 mins or until they are cooked to your taste
4) Remove from the grill add to a platter serve with a scoop of soy ice cream or soy yogurt.
Handmade Instant Mincemeat 1 cup
Make at least 3 days ahead of dinner or pie making day.
1 Cup is enough to mix with enough apples or pears for one pie, crisp, or cobbler. (Using 8 cups of fruit per 1 cup of mincemeat, depending on how strong you want the flavor. You can use more, or less.) Simply toss the desired amount with your sliced fruit and proceed. Since the candied oranges are slightly sweet, you can reduce the amount of sugar in whatever recipe you’re using by a tablespoon or depending on how sweet your apples are, you can leave it out.
Dried currants or diced prunes can also replace some of the raisins, for variety. Like regular mincemeat, this will keep for quite a long time, and can be made weeks, or even months before you plan to use it. Keep it in a jar at room temperature. The taste of the brandy will mellow nicely the longer it sits.
2/3 cup chopped raisins,
dark or golden 1/2 cup chopped candied orange peel, try to pick one that has no artificial flavors or colors
1/4 cup brandy, plus more, if necessary grated zest of one orange (preferably organic)
1 teaspoon freshly squeezed lemon juice
3 tablespoons light or dark brown sugar
1/2 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1. ) Mix everything together and pack in a jar.
2. ) Let stand for at least one to three days before using. If the brandy absorbs quickly and the mixture appears dry, add another dash, just enough so the mixture is thoroughly moistened.
3. ) Add to apple or pear fruit fillings prior to baking.
Note: For those who do not consume alcohol, try substituting apple cider or juice and a teaspoon of vanilla extract in place of the brandy. If omitting the brandy, the shelf life is cut down dramatically, you should be refrigerated and used within three or four days. Otherwise it will keep for at least two months. Thanks giving, Christmas & New Years perfect!
Use in the following Grilled Apples recipe…..