Green Bean Casserole, part IX

I made another batch today too! I used dark brown sugar and was not as happy about that as the light. I have only used butter so far here. Not great but so far as treats certainly not the worst for your health. This stuff is addicting. Oh my goodness it is wonderful. I am not a blueberry muffin baker. I made some by request for tomorrow and they are not the greatest thing. Any of you experts have a good recipe for them? (for next time that is)

Taria

I tried Anna Belle's recipe for caramel corn today. Was going to thank her and add some comments and couldn't find where it appeared in our rctq Christmas mayhem. Fortunately, I had printed her recipe and see that it happened sometime after we got going on green beans. Anna Belle's recipe that she says has been a favorite for at least 40 years included some hints for which I am profoundly grateful. I was doing the syrup boiling part and noticed that she said the soda was going to cause it to foam. The pot I was using had no spare space for 'foaming' so I moved to a larger pot. She also said, "If you are using butter, watch the oven temp to prevent scorching". When I noticed the toasting in the oven caramel corn was wafting a lovely come-hither scent around and about, I out-foxed that enthusiastic oven thermostat. Turned the rascal Off and let my creation continue to bake without getting ruined. So. Thank you, Anna Belle. My sweetheart loves caramel corn and so, I'm sure, will our grandchildren. Polly

Oh my yes, Taria. I have that one nailed. I grew up where blueberries only came in a muffin mix, probably Betty Crocker. Moved to a place where blueberries are as overwhelming as gnats. Here are the special hints. Use a teaspoon of almond extract instead of vanilla. Add in a teaspoon of lemon zest. Sprinkle the muffins with flaky sugar before baking to give them a special sparkle. (That sugar comes from Penzey's or King Arthur.) Polly

You are most welcome Polly. Every one I know expects caramel corn for Christmas gifts. We are on our third batch, soon to be four. Going to DS2 for Christmas and have to take the pan and fixings. He took some to work and got a couple of calls about "where's mine". Do you think some are spoiled? Glad I included the hints, hope you remembered the no stick spray. I stick the pan in the oven & set the timer for every 15 minutes until the hour baking time is up. All I have to remember is how many times I have stirred.

Leaving town early Thursday morning so:

MERRY CHRISTMAS TO ALL.

Anna Belle

The caramel corn is addicting for sure. Makes more sense to make it yourself than to spend the big bucks they charge. I found some cute bags with snowflakes on them for gift bags this year. Usually I visit thrift shops through the year and get nice tins. I like the light brown sugar too. Still haven't found a way to add nuts so they don't sink to the bottom.

I found a recipe on King Arthur for Blueberry Bumble. It is a bread pudding type dessert made in the microwave. Fast and satisfying. Not sure it would be good for a group, we are only two.

Anna Belle

well, I am on the right track. King Arthur got me the other day and some suger is actually on the way! Not many blueberries growing wild or otherwise here in my corner of the high desert. Thanks! Taria

Oh my yes, Taria. I have that one nailed. I grew up where blueberries only came in a muffin mix, probably Betty Crocker. Moved to a place where blueberries are as overwhelming as gnats. Here are the special hints. Use a teaspoon of almond extract instead of vanilla. Add in a teaspoon of lemon zest. Sprinkle the muffins with flaky sugar before baking to give them a special sparkle. (That sugar comes from Penzey's or King Arthur.) Polly

AB, I just check the clock when I put the corn in the oven and know an hour later I'll be done. Warms the kitchen nicely this time of year. Taria

You are most welcome Polly. Every one I know expects caramel corn for Christmas gifts. We are on our third batch, soon to be four. Going to DS2 for Christmas and have to take the pan and fixings. He took some to work and got a couple of calls about "where's mine". Do you think some are spoiled? Glad I included the hints, hope you remembered the no stick spray. I stick the pan in the oven & set the timer for every 15 minutes until the hour baking time is up. All I have to remember is how many times I have stirred.

Leaving town early Thursday morning so:

MERRY CHRISTMAS TO ALL.

Anna Belle

That doesn't work for those of us who are: older, busier or just a bit absent-minded. I have to write down what time it went in and then add check marks for stirrings. The timer helps but it only tells me to DO something . . . never says what. Just now I asked Mr. Esther what on earth I may have meant by writing 'red chewy' on the grocery list? Didn't quite look like 'red cherry' and I don't need any. To my great good fortune he knew that Yogi had a serious need to replace his favorite red chewy toy. It is a good thing that I have adult supervision; such as it is. Polly

I think I missed this discussion when I was in hospital. Could I have this recipe please?

-- Jo in Scotland

Howdy!

This conversation turned to real food, and some good food, at that. Don't want to brand it w/ the subject heading GBC- that gag-awful stuff.

Anna Belle's Caramel Corn recipe:

Caramel Corn

7 quarts popped corn 2 cups brown sugar 1 cup margarine 1?2 cup white corn syrup 1 tsp. Salt 1 tsp vanilla 1?2 tsp soda

Place brown sugar, margarine, corn syrup and salt in pan & bring to boil;  boil 5 minutes. Add vanilla and soda.  Put popped corn in roaster or large pan and stir mixure into corn.  Bake in 250 degree oven for 1 hour, stirring occasionally.

My hints:  spray EVERYTHING with Pam. Syrup does not need to be covered, stir some but not constantly. The syrup will foam when you add the soda & vanilla. If you use butter watch the oven temp so there is no scorching. I use only Karo syrup, others have water added and it tends to make the corn tough. I use white popcorn and an air popper so there is no added oil. I set my timer and stir the corn in roaster every 15 minutes.

If anyone finds a way to add nuts to this mix and have them stay mixed in, let me know.  Every time I have tried they sink to the bottom of the pan. Happy eating.

Anna Belle now in Florida where Caramel Corn still tastes good.

~~~~~~~~~~

Ragmop/Sandy- working on the Garden Quilt while y'all fill up on these goodies... ;-D

A repeat but worth it:

Caramel Corn

7 quarts popped corn 2 cups brown sugar 1 cup margarine ½ cup white corn syrup 1 tsp. Salt 1 tsp vanilla ½ tsp soda

Place brown sugar, margarine, corn syrup and salt in pan & bring to boil; boil 5 minutes. Add vanilla and soda. Put popped corn in roaster or large pan and stir mixure into corn. Bake in 250 degree oven for 1 hour, stirring occasionally.

My hints: spray EVERYTHING with Pam. Syrup does not need to be covered, stir some but not constantly. The syrup will foam when you add the soda & vanilla. If you use butter watch the oven temp so there is no scorching. I use only Karo syrup, others have water added and it tends to make the corn tough. I use white popcorn and an air popper so there is no added oil. I set my timer and stir the corn in roaster every 15 minutes.

If anyone finds a way to add nuts to this mix and have them stay mixed in, let me know. Every time I have tried they sink to the bottom of the pan.

I know Taria says she puts it in the oven and just waits an hour. I stir every 15 minutes and when I do I usually find a puddle of good caramel syrup trying to stay off the corn--I have an oven timer that beeps until it is turned off. Saved me more than once. I can set the timer on the MIcro for 1 hour and the stove oven for 15 minutes and have all bases covered. I seem to have the same problems as Polly. Make myself notes all over and then forget the notes.

Anna Belle

Howdy!

Merry Christmas, Anna Belle!!! Hope there are quilts involved.

Ragm> You are most welcome Polly. Every one I know expects caramel corn for