Cookin' Mama

Blondies

2010-02-24T12:18:00.006-06:00

No, I'm not talking about my next hair color I decided to try. I'm talking about the yang to the brownie and half sister to the chocolate chip cookie. The blondie; the rich, luscious, bar dessert. However, unlike the brownie, a blondie depends, not on chocolate for it's je ne sais quoi, but rather on brown sugar. And unlike the chocolate chip cookie it's baked in bar form and is often accompanied by a few extra ingredients, such as coconut and nuts.

This was the first time I have made blondies, and when I come to think of it it's the first time I have really tried the blondie. And let me tell you I am in love! These are easy to make and really deliver on flavor. I think my husband would agree as he went through half of the pan in no time. So if you like brownies and chocolate chip cookies, (like who doesn't) give these a whirl.

Tip: to toast coconut place on baking sheet. Bake at 350 degrees for 7-9 minutes or until golden brown. Remove from pan, place in separate bowl and set aside. Also, if you are a nut lover you could add 1 cup pecans, toasted and chopped. Add them when you add chips and coconut to batter. I refrained from the nuts.

Ingredients:
1 1/2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. salt
12 Tbsp. unsalted butter, melted and cooled
1 1/2 cups light brown sugar
2 large eggs
1 1/2 tsp. vanilla
1/2 cup semi sweet chocolate chips
1/2 cup white chocolate chips
1 cup shredded coconut, toasted

Heat oven to 350 degrees. Spray 13x9 pan with cooking spray.

Whisk melted butter and brown sugar together. Add eggs and vanilla; mix well. In a separate bowl combine flour, baking powder and salt. Fold flour mixture into wet ingredients. Do not over mix. Fold chocolate chips, white chocolate chips and toasted coconut (and nuts, if desired) into batter. Turn batter into prepared pan and smooth top with spatula.

Bake until top is shiny, cracked and feels firm to the touch, 22-25 minutes. Cool on wire rack, try to resist until cool, but you probably won't.

Recipe adapted from "Baking Illustrated."

Chocolate Lava Cakes . . . for Two

2010-02-24T11:37:00.011-06:00

Here is my shout-out to Valentine's Day, which I acknowledge is already long gone. However, this recipe is a real sweetheart of a dessert for you and your smoopy-poo. My husband loves this dessert and since I typically have all the ingredients in the cupboard I make it more often than I should. It is best topped with some ice cream or whipped cream. Following is a real gem of a whipped cream recipe. Store bought whipped cream should only be purchased in an emergency as making real whipped cream is very simple and tastes much better. And I would even venture to say is better for you because it has less preservatives and all that other gunk they put in our food to make it last forever. Maybe it's stretching it a bit to say that it's better for you but it makes it easier, in my mind, to eat a whole big smathering of it with my chocolate lava cake.

This recipe makes two cakes, to make four simply double the recipe. I know it sounds dumb to mention this but some recipes you can't just double, as they do not turn out as well. But this does, so go nuts!

Ingredients:
2 squares semi-sweet baking chocolate, chopped finely (2 ounces)- Baker's works well
1/4 stick butter (4 Tbsp.)
1/2 cup powdered sugar
1 tsp. vanilla
1 egg
1 egg yolk
3 Tbsp. flour

Heat oven to 425 degrees. Spray two custard cups or 3-4 ounce ramekins with cooking spray.

Microwave chocolate and butter in 30 second intervals until melted and smooth when beaten with a whisk. Stir in powdered sugar until well blended. Blend in egg, egg yolk, and vanilla. Stir in flour. Divide batter between custard cups. Bake 13-14 minutes. Sides should be firm but center will be slightly soft. Run a knife around cake and invert cakes onto dishes. Top with whipped cream.

Whipped cream:
1 cup heavy whipping cream
2 Tbsp. sugar
1 tsp. vanilla
1 Tbsp. orange liqueur (optional)

Place bowl and beaters in freezer for 15 minutes or so before hand. In chilled bowl combine all ingredients. Beat with hand mixer until cream forms stiff peaks.

Ceviche!!

2010-02-12T11:12:00.006-06:00

Mmm. I love ceviche. It will always remind me of Costa Rica and my never-ending quest for more ceviche and guacamole. And of course my lovely friends that I made in Costa Rica, some of which also share this ceviche obsession. However, many people do not like ceviche. So beware if you are going to try this and don't know if you are a ceviche lover or not. If you know you are then this is a simple recipe that will remind you of wherever you traveled to have first tasted ceviche. Feel free to use any seafood you desire, however "cooking" times may vary. I enjoy a combo of shrimp and firm white fish, but other items like scallops will also work.

If you are not a ceviche lover or you are unsure, maybe you should take a trip to Central or South America and try it there first. Or if you are lucky enough to live in a region where a local restaurant actually serves ceviche try it there. It will be cheaper to try it in the restaurant then to buy all the ingredients.

Tips: The smaller the fish/seafood is cut up the faster the lime juice will "cook" the fish. Also, if you are unsure if your fish/seafood is "cooked" cut it in half and you will be able to tell, the uncooked part will still look transparent. But "cooked" fish/seafood will be white all the way through.

Ingredients:
1-2 lbs. firm white fish/shrimp/scallops/ cut into small pieces 1/4 inch or so
juice of 6 limes, please do not use bottled juice, fresh only
1/4 red onion, chopped finely (you can use more of less to taste, this is a conservative amount)
1 red bell pepper, chopped finely
1 jalapeno, seeded and chopped finely
1/2 cucumber, cut into 1/4 inch cubes
1 avocado, cut into 1/4 inch cubes
salt and pepper

Pour lime juice over fish/seafood pieces, cover and let sit in refrigerator overnight. This process may not take this long depending on type of fish/seafood you are using. It has been my experience that shrimp take a long time, fish is faster.

Drain fish/seafood, reserving juice. Add onion, pepper, jalapeno, cucumber and avocado to fish/seafood. Combine gently. Cover and refrigerate 1-2 hours to let flavors blend. Add salt and pepper to taste.

Serve with tortilla chips, adding back some lime juice of you like a juicy ceviche. Hot sauce can also compliment this dish.

Oven Lovin' Ribs

2010-01-28T09:35:00.003-06:00

Nothing compares to ribs out of a real BBQ pit that were slow cooked over wood coals for probably close to twelve hours, tended to by a loving BBQ pit master. Unfortunately, many of us do not have a BBQ pit in our back yards, or we don’t live close to what I would call BBQ country; Kansas City or Memphis where one can get true BBQ. So what’s a rib lover to do? Turn to the oven I say! With a few simple steps the oven can help you produce some seriously good ribs. However, the one thing they will be lacking is that smoke flavor that accompanies open pit cooking. If you are a smoke lover you can try liquid smoke or a smoky BBQ sauce. Or just forgo the smoke flavor and concentrate on the tender, moist ribs you will be eating in a few hours. Yes, oven ribs are going to take a few hours, but some things just shouldn’t be rushed and aren’t we already rushing this process by going from a traditional twelve hours to just a few? Trust me, your little bit of effort will be worth it.

Tip: figure ½ rack ribs per person

Equipment needed:
Large skillet
Large roaster with rack inside
Saucepan
Cookie sheet lined with foil
Oven

Ingredients:
Pork ribs, excess fat removed, cut into 3-4 inch slabs
Salt and pepper
Cooking oil
3-4 cups cooking liquid: beef broth, red wine, or water would work
Your favorite BBQ sauce

Preheat oven to 250 degrees.

When ribs have been cut into slabs and excess fat has been removed sprinkle both sides with salt and pepper. In large skillet heat a few tablespoons of oil over medium high heat. In batches, sear ribs on both sides until golden brown, do not overcrowd pan. Ribs will NOT be cooked through at this point. Also, the underside of the ribs will be difficult to brown, as it will not come in contact with pan, simply heat for a few minutes on underside.

When ribs are golden brown, place on rack inside large roaster. In a separate saucepan heat your preferred cooking liquid to boiling. Pour cooking liquid into bottom of roaster. Liquid should cover the bottom but not be so high that it is immersing ribs. Cover ribs and cook at 250 degrees for three hours.

When ribs have finished cooking, remove from oven. Turn broiler on high. Place oven rack 6-8 inches from broiler. Place ribs on cookie sheet underside facing up. Brush with BBQ sauce. Broil ribs for 2-3 minutes or until brown and bubbly. Watching carefully, they will burn easily! Remove ribs from oven, turn ribs over and brush with BBQ sauce. Broil again for 2-3 minutes or until brown and crispy looking. This last step is to give them a grill-like finish. Enjoy your oven lovin’ ribs!

Coq au vin

2010-01-14T22:26:00.009-06:00

Coq au vin, pronounced kohk-oh-vahn, is a very classic French dish that includes chicken, bacon, wine and a few other ingredients The one and only time I had this dish I remember that I wasn’t super impressed. I was even eating it in

France

, prepared by a real French person. Nevertheless, when I saw it again in one of Julia Child’s cookbooks I decided to give it a go. Mainly because, God bless Julia, it looked easy to prepare. One of the reasons, I believe, that Julia was so wildly successful was that she explained everything in grand detail. She really makes you feel like, yes, I can do that too! So when I reread the recipe I wanted to try it. However, sometimes even Julia went a little over board with her directions, so I thought about how I could make this still true to form but just a little simpler, and of course, faster. What turned out was an excellent version of coq au vin, if I don’t say so myself. I found the sauce to be so fantastic I almost wanted to drink it. But maybe I felt that way because I have been eating very healthy, with no butter, no bacon fat, and no wine to go along with my New Year’s goals. This is my version, but if you would like Julia’s you can find one in The French Chef Cookbook, p. 76.

4 slices bacon, cut into matchsticks

Cooking oil

Frying chicken, cut into pieces

Salt and pepper

¼ cup cognac or brandy

3 cups red wine; Julia suggests Burgundy, Chianti or California Mountain Red wine; I used a Chianti

3-4 cups beef stock or bouillon

1 Tbsp. tomato paste

2 cloves garlic, minced

¼ tsp. dried thyme

2 bay leaves

1 large onion, sliced thick

½ lb. mushrooms, cleaned and quartered

Butter

Flour

In a large, deep skillet or Dutch oven, sauté bacon with 2 Tbsp. oil until browned. Remove bacon, leaving fat. Season chicken with salt and pepper on all sides. Over medium-high heat brown chicken on all sides in the bacon fat. When chicken is browned return bacon to pan, cover and cook over medium heat for 10 minutes, turning chicken once. Uncover, pour in brandy, and light with match. (Be careful! Flames will come up from the dish!) Shake pan back and forth until flames subside.

Pour wine into pan, and add just enough beef stock to cover chicken. Stir in tomato paste, garlic, thyme, and bay leaves. Bring to a simmer and cover. Simmer for 30 minutes or until chicken is tender when pierced with a fork. If chicken was not fully covered by stock turn chicken once halfway through cooking.

While chicken is cooking, in a large skillet sauté onions and mushrooms with 1 Tbsp. butter and 2 Tbsp. cooking oil until lightly browned and tender.

When chicken is done, remove from pan. Skim off fat and boil down to concentrate flavors. While sauce is boiling, in a separate sauce pan melt 2 Tbsp. butter. When melted add 3 Tbsp. flour, whisking until incorporated. Add butter and flour mixture to sauce, whisking well. Bring sauce to a simmer and cook until thickened. Off heat add mushrooms and onions to sauce. Taste and season with salt and pepper if needed. Add chicken back to sauce. Serve as is or with rice, noodles, or potatoes.

If making this ahead of time, when reheating simmer chicken and sauce on low until chicken is just heated through. Do not boil, chicken will overcook.

Crap.

2010-01-09T13:26:00.004-06:00

So Cookin' Mama was doing pretty good with her New Year's goals. I had been eating very well for the last 2 weeks, had lost a few pounds, and had been exercising very regularly but it all came crashing down Friday night. My husband and I were invited to a late Christmas party where there was lots of free food and drinks. And knowing that I was not going to resist free beer and food I decided to buy a pack of smokes on the way, which completed the perfect unhealthy trifecta. At the party I didn't way over indulge on the steak and potato diner, but I am pretty sure I drank about 1000 calories worth of beer and on the way out I decided we needed some sweets for the ride home. So I grabbed a paper towel, wrapped up a large handful of baked treats, stashed them in my purse and chowed them down while my husband drove us home.

To make my shame even worse Saturday morning I stepped on the scale to evaluate the damage, and there it was, all my hard work gone! And in one night! Oprah was right, you really cant drink and expect to lose weight. And on top of it all I had my husband pick me up a cheese burger and large fry from Vals, our own local, fantastic grease bomb burger stand.

Hopefully this week I'll bounce back. I did one shoulder, tricep, bicep video today and now it's time for the ab video.

Serial Cereal Cookies

2010-01-05T13:45:00.005-06:00

Serial cereal cookies? What? They're cereal because they have two different types of cereal in them (this recipe is good for using up leftover, slightly stale cereal). And serial because you will want to eat them over and over again! This is a very light, crispy cookie. I find the taste and texture to be very pleasing and definitely a different variation from your traditional chocolate chip cookie. Plus, they are easy peazy.

So in case you don't feel fat enough from Christmas and New Years give these a try. I, however, will be abstaining from what I have left of these in my freezer due to New Year's goals. But the oatmeal in them might make you feel a little better about eating them, after all you are getting some whole grains, right?

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
1 cup canola oil
1 egg
1 teaspoon vanilla
3 1/2 cups flour
3 teaspoons baking soda
1/2 teaspoon salt
2 cups chocolate chips
1 cup oats
1 cup cornflakes or crisp rice cereal (or a combination of both)

Cream butter and sugars until light and fluffy. Add oil, egg and vanilla; combine. In a separate bowl combine flour, baking soda, and salt. Add to creamed mixture. Stir in chocolate chips, oats and cereal. Drop by spoonfuls onto greased baking sheets. Bake at 350 degrees for 12-14 minutes or until lightly browned. Cool on wire racks. These also freeze well.

If Not 2010, Then When?

2009-12-28T20:56:00.005-06:00

This will be my slogo for the new year. I know it's cliche to get all hyped up about about New Years resolutions and all that blah, blah, blah. But let's be serious, if you're not going to put in the effort to get happy, lose weight, or get a new job now when are you? What are you waiting for? Your fairy godmother to come down and make your life magically not suck? Sorry babe, it's up to you and you mise as well start now because we all know you are a procrastinator, so in case you do eventually get motivated you will already be behind schedule. Quit being lazy and do something about your life to make it what you would like it to be. Or as my dad used to wake me up and say, "there's daylight in the swamp." Which I'm pretty sure meant get your ass going.

Here's an easy starter; write down what it takes to make you happy in a day. What do you need to do or accomplish to make that day feel good to you. Here's what makes my day a good, happy day: exercising, playing with my baby, getting outside, even if it's only for a little bit. Not rocket science, a pretty simple list to make me feel happy about my day. It's an easy activity that can help you identify what really makes your day good and create days of happiness. Which eventually turn into weeks, months, and dare I say years of happiness.

I'm going to work on this myself and whenever I think, "I don't want to do my ab video," I will remind myself; If not 2010, then when?

Presents!

2009-12-28T19:00:00.008-06:00

So what can you get Cookin' Mama to make her happy? Geeky cooking supplies of course! I received a Food Saver, which I am excited for. Especially because I may actually plant a garden this summer (we'll see). And then I can freeze all my extra garden goodies. I also was given a oven thermometer, which sounds dumb but I really wanted it. You should always check your oven to see if it's actually correct. Other items included a cookie dough scoop, a three tier cookie cooling rack, and a stainless steel Dutch oven, the cooking kind, not the stinky kind. But the best was a stainless steel 12" saute pan. Ooo la la! The pan came with a scallop recipe, which I have not tried, but it sounds really good, if you like scallops, so I'm including it.

Limey Scallops ( a'hoy matey!)

12 large scallops, patted dry
1 Tbsp. coriander seed
2 Tbsp. olive oil
1/2 cup dry white wine
Zest of 2 limes
Juice of 1 lime
2 Tbsp. butter
salt and pepper to taste

Tip: this recipe calls for dry pack scallops. It states that they are superior because they do not have water added to them. I'm sure this is true, however I have not seen dry pack scallops, so get the frozen and pat them as dry as possible if you cannot find dry pack scallops.

Toast the coriander seed over medium heat until fragrant. Remove from pan, cool, then crush with a rolling pin. Sprinkle scallops on both sides with crushed coriander seed.

In large saute pan (12" stainless steel if your lucky!) add olive oil and heat over medium heat until oil ripples. Add scallops and saute until golden. Turn scallops and continue to saute until golden. Remove from pan. Be careful not to over cook scallops or they will be rubbery.

Add wine to pan, scrapping up brown bits. Reduce wine to half. Add lime juice and zest. Heat for 1 minute. Whisk in butter. Season with salt and pepper. Pour sauce over scallops.

Merry Christmas!!

2009-12-23T12:23:00.003-06:00

Hope you all have a safe and Merry Christmas! I am looking forward to the snow; I'm sure many of you are not, but I am!

Almond Crunch

2009-12-17T13:55:00.000-06:00

If you've read Julia Child's autobiography or been to France you probably have heard of the term "an American tummy in France." It refers to when Americans travel to France and eat all the super rich French food and then consequently end up in the bathroom, a lot. Now, Americans eat plenty of fat, don't get me wrong, but the French are way, way heavy on butter, cream, and eggs. The real deal. And what happens when someone who is not used to these foods eats them? Well, the French call it "an American tummy in France" but I would call it an "American slider."

Why would I bring this up when clearly the title of this blog is "Almond Crunch?" It's because this unpleasant event happened to me after eating a combination of pasta in an alfredo sauce (super rich) then eating a fair amount of this luscious almond crunch. But don't be afraid; although the almond crunch itself is rich, it won't make a fast exit unless you pair it with an additional fat bomb, like say alfredo sauce. Enjoy this rich, easy holiday treat.

Tip: this will work with only lining with foil, if you don't have parchment, but make sure to get all the foil off the back of the crackers. Also, if you don't know how to toast nuts check this out. Be careful not to burn the nuts!!

unsalted saltine crackers, 1 sleeve +
1 cup butter (2 sticks)
1 cup brown sugar, packed
1 cup semisweet chocolate chips
1 teaspoon vegetable oil
1 cup slivered almonds, toasted

Line 15 x 10 x 1 inch baking sheet with foil. Line foil with parchment paper. Arrange crackers on sheet in a single layer, make sure to fill up entire sheet.

In a large saucepan over medium heat, melt butter and brown sugar. Boil 3-4 minutes or until sugar is dissolved. Pour over crackers. Bake at 350 degrees for 15 minutes. Cool for 5 minutes. Melt chocolate chips and oil together, stir until smooth. Stir in almonds. Spread over top of crackers.

Cool. Refrigerate until chocolate is set. Break into pieces. Keeps well refrigerated or frozen.

Is Motherhood A Drag?

2009-12-14T20:33:00.000-06:00

Before I had my baby I imagined dragging myself out of bed in the middle of the night to feed my crying baby, wiping a never ending sea of poopy asses, and visiting the doctor so often they would give me a punch card. And for those of you who don't have children unfortunately it's all true. Even while I was pregnant the thought of children really didn't bring thoughts of joy or satisfaction to my hormonal mind. Instead, children seemed, well . . . they seemed like a drag. I kept envisioning invitations to really great things; ballroom dances, rave parties, weekend trips to the French Riviera and my reply always being, "well I guess I'll see if we can get a babysitter." But in my mind knowing full well that we couldn't. Now you might be wondering why I was even having a baby? At the time I didn't know either, I guess it was our plan, that is my husband and I's plan. And I typically am a plan follower so with the baby we proceeded, even if it was going to be a drag. Basically, for me the idea of having a baby to care for was like going to a job you don't really like, but tolerate because of the good health insurance. Not enjoyable, but something that needs to be done.

But after six months of taking care of my new baby I realized being a mom isn't really a drag. In fact I quit my job, the job with the good health insurance, to hang with the little drag all day long. With no break. I don't mind getting up in the middle of the night, I like changing diapers, and luckily my child has been fairly healthy so I haven't been to the doctor too many times. I actually get a lot of joy out of my little girl. I'm kind of addicted to her; like a cocaine addict I'm waiting not for my next line, but for my next hug, the next time I get to wake her up from a nap, or the next time I get to force a taste of squash on her little taste buds. So in case you were thinking about it; no, motherhood is not a drag . . . . . . . not yet anyway, but we'll see when she turns 13. Eeekk!

Cream Cheese Dainties

2009-12-10T19:19:00.000-06:00

Here's a serious Christmas cookie; it's white like snow, has a little red Christmas color in it, and it's full of fat, like Santa. How could you go wrong? It's also sweet with a crispy texture, and has a hint of almond flavor. This recipe comes from my grandma. She's been making these cookies at Christmas time for as long as I can remember Christmases. The funny thing is she brings these to Christmas every year but I refused to try them til about two years ago. I think I was afraid of the cherry piece in the middle. So I'm here to tell you don't be afraid, they're good, even if you don't like cherries. Be brave this year and try that Christmas cookie that looks weird and has too many nuts stuck to it, you just might like it. Looks like someone else is eager to try these!

Tip: to crush cereal use a food processor or place cereal in sealed bag and crush with a rolling pin. These cookies also freeze well.

1/2 cup butter
3 oz. cream cheese, softened
1/2 cup sugar
1/4 tsp. almond extract
1 cup flour
2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups crushed cereal (rice krispies or cornflakes work well)
maraschino cherries, stemmed and quartered

Cream butter and cream cheese until fluffy. Mix in sugar and almond extract until smooth. In a separate bowl mix flour, baking powder and salt. Add flour to butter and cream cheese mixture. Stir until just combined. Chill dough 1-2 hours until firm. Roll chilled dough into 3/4 inch balls. Roll balls in crushed cereal. Slightly push cherry piece into middle of ball. Place balls on baking sheet 2 inches apart. Bake at 350 degrees for 12-15 minutes or until slightly browned.

Old School Brownies

2009-12-08T19:12:00.001-06:00

When I was little I had no idea that cakes, muffins, and brownies could be made from scratch. I just assumed everyone made them from a box and before there were boxes . . . well I guess I hadn't thought about before there were box mixes. These days I wouldn't dream of making a cake or brownies from a box, especially since it's much easier then you may have guessed. Here's an old school brownie recipe that's as easy as it is delicious! It was originally published in a Boston Cooking School Cook Book in 1911. So it really is old school.

Tip: use semi-sweet baking chocolate in the bar form. Also, I am not a nut in brownie fan so I omit them but you could add any nut you like.

16 Tbsp. butter (2 sticks)
4 oz. unsweetened chocolate, finely chopped
2 cups sugar
2 eggs, beaten
1 1/2 tsp. vanilla
1 cup walnuts, chopped (optional)
1 cup flour

Coat an 8x8 baking pan with cooking spray.

In a large bowl melt butter and chocolate in microwave in 30 second intervals until fully melted, stirring mixture at each 30 second interval. Stir in sugar, mix well. Add eggs and vanilla. Stir until batter is smooth. Add walnuts (optional) and flour and stir until incorporated. Pour batter into baking pan and spread evenly. Bake at 325 degrees for 60 minutes or until toothpick inserted into the center comes out clean.

More to come . . .

2009-12-07T22:44:00.000-06:00

I've been away for a bit but never fear I'll be returning this week with some new blogs. I've done some more baking I'm eager to share with you. Also there's been someone helping me in the kitchen, we'll have to see if her skills are any good.

(VNSQMNC6YCSA)

Super Sexy Carrots

2009-12-04T13:11:00.000-06:00

While participating in a creme brulee demo in Paris I watched the instructor place brown sugar on the set custard before the final charring took place. I asked why brown sugar instead of white, as I had only seen it done with white sugar before. Without missing a beat she responded, in English, with a thick French overtone, "because it is more sexy." That's a good answer I thought. Brown sugar is definitely the sexier of the sugars.

This super sexy sugar carrot recipe is from one of my new favorite Food Network personalities, Alex Guarnaschelli. And it is super sexy because it uses dark brown sugar. Too sexy, too sexy! Below I have slightly modified her recipe.

Tip: these can be made before and reheated or even fully prepared then frozen for later. You can also substitute light brown sugar for the dark, but then they will only be sexy and not super sexy carrots.

2 Tbsp. olive oil
1 lb. carrots - quartered lengthwise, similar thickness if possible
salt and pepper to taste
2 Tbsp. dark brown sugar
1 Tbsp. molasses
1/2 cup water, more if necessary
2 Tbsp. butter
1/2 Tbsp. dried rosemary, chopped finely almost to a powder

Heat olive oil to medium heat; add carrots and season with salt and pepper. Stir carrots to coat with oil and seasonings. After the carrots have cooked a few minutes add brown sugar and molasses. Continue cooking, stirring from time to time. Add water so carrots can cook and sugar does not burn. Cook until tender about 5-8 minutes. Sauce should be thick enough to coat carrots. Add rosemary and butter, stir to coat well. When butter has melted and carrots are fork tender they are ready.

Holiday Caramel Corn

2009-12-03T11:53:00.000-06:00

When I think about the Holidays I remember my grandma always bringing caramel corn in a red bucket. Well, I don't have a red bucket but I do have a great caramel corn recipe. This recipe is from Paula Dean. Now you may be wondering why I am not using my grandma's recipe but when I compared her's and this one they were too close to split hairs about. You should just go ahead and make a double batch because this will go fast! Enjoy!

Tip: you can use microwave popcorn to make this easier, just buy "natural" or butter free. Any added butter will make it harder for the caramel to stick to the popcorn.

1 cup butter
2 cups packed brown sugar
1 teaspoon salt
1/2 cup light corn syrup
1 teaspoon baking soda

Preheat oven to 200 degrees.

Over medium heat combine first 4 ingredients and boil for 5 minutes. Remove from heat and stir in baking soda. Stir well. Pour over 8 quarts popped popcorn or 3 microwave bags or popcorn. Stir to coat well. Bake in a large roaster for 1 hour, stir every 15 minutes. Spread on wax paper to dry.