4 quarts (16 C.) Popcorn - popped
1 C. sugar
1/3 C. butter
1/2 tsp. vanilla
1/2 tsp. salt
1/2 C. corn syrup (light or dark)
Mix all but popped corn and boil 5 minutes. Pour over popped corn, carefully stir, spread onto cookie sheet. Place in oven at 250 degrees for 1 hour stirring every 15 mins. Spread out onto wax paper to cool making sure to break apart so that it doesn't stick together to much.
Microwave directions:
Mix all but popped corn in microwave safe bowl. (This will bubble up so allow extra room for expansion.) Microwave on high 3 - 4 minutes, stirring every minute. This will be bubbly and VERY hot. Pour over popped corn, carefully stir, put into a paper sack. (I put the popcorn into the sack after popping it, and pour it over into the sack and stir it there.) Roll down top of bag to fit into microwave. Microwave on high for 1 minute. Shake bag. Microwave another minute. Shake bag again. Repeat one more time or until it is hot through. Be careful not to do it to many times as it will burn. Spread out onto wax paper to let cool, breaking apart so that does not cool into one massive chunk!
Showing posts with label Jackie Beauchamp. Show all posts
Showing posts with label Jackie Beauchamp. Show all posts
Sunday, September 20, 2009
Cinnamon Pumkin Pancakes - Jackie Beauchamp
Ingredients:
2 C. whole wheat flour (all-purpose will work)
2 TBS. br. sugar
1 TBS. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
2 C. milk
1/2 C. pumpkin puree (fresh or canned)
1 lrg. egg
2 TBS. oil
Directions:
Combine dry ingredients. In separate bowl combine wet ingredients. Slowly stir the wet mixture into the dry mixture just until blended, it will be slightly lumpy.
Cook on a griddle until cooked through.
Serve with warm maple syrup.
If you like nuts, try adding to this recipe either in it, or on top with your syrup! I have used tried walnuts and pecans, both were very good.
2 C. whole wheat flour (all-purpose will work)
2 TBS. br. sugar
1 TBS. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
2 C. milk
1/2 C. pumpkin puree (fresh or canned)
1 lrg. egg
2 TBS. oil
Directions:
Combine dry ingredients. In separate bowl combine wet ingredients. Slowly stir the wet mixture into the dry mixture just until blended, it will be slightly lumpy.
Cook on a griddle until cooked through.
Serve with warm maple syrup.
If you like nuts, try adding to this recipe either in it, or on top with your syrup! I have used tried walnuts and pecans, both were very good.
Baked Kale Chips - Jackie Beauchamp
I know this sounds funny, but even Braeden loves these!
Baked Kale Chips
* 1 bunch kale
* 1 tablespoon olive oil
* 1 teaspoon seasoned salt
DIRECTIONS
1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.
Baked Kale Chips
* 1 bunch kale
* 1 tablespoon olive oil
* 1 teaspoon seasoned salt
DIRECTIONS
1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.
Tuesday, September 15, 2009
Crockpot Angel Chicken - Jackie Beauchamp
This recipe was served at the 2008 RS Christmas activity.
6-8 boneless chicken breasts
1/2 cup butter
1 (1 ounce) package dried italian salad dressing mix
1 (10 1/2 ounce) can Campbell's Golden Mushroom soup
1/2-1 cup chicken broth (depends on how much gravy you want)
4 ounces cream cheese with chives and onions (buy this already made)
angel hair pasta (cook according to box directions)
6-8 boneless chicken breasts
1/2 cup butter
1 (1 ounce) package dried italian salad dressing mix
1 (10 1/2 ounce) can Campbell's Golden Mushroom soup
1/2-1 cup chicken broth (depends on how much gravy you want)
4 ounces cream cheese with chives and onions (buy this already made)
angel hair pasta (cook according to box directions)
- Place the chicken in the crock pot.
- Melt butter in a saucepan.
- Stir in Italian salad dressing mix, can of soup, cream cheese and broth. Pour over chicken.
- Cook on low in the crock pot for 4-5 hours.
- Pour over cooked angel hair pasta or other noodles or rice. Enjoy!
Sunday, September 13, 2009
Mile-High Biscuits - Jackie Beauchamp
Mrs. Chard’s Almanac Cookbook – Hollyhocks & Radishes
By: Bonnie Stewart Mickelson
Yield: 12
Prepare: 10 minutes
Bake: 10-12 minutes
Ingredients:
2 C. flour
4 tsp. baking powder
1 Tbs. sugar
½ tsp. salt
½ C. vegetable shortening (I use butter)
1 egg beaten
2/3 C. milk
Directions:
Preheat oven to 450º F.
Sift together dry ingredients into a large bowl. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Combine egg and milk with a whisk, then add all at once to flour mixture. Stir with a fork only until dough follows it around bowl.
Turn dough out onto a lightly floured board. Knead very gently with heels of your hands about 5-7 times. Do not be concerned about the moistness of the dough.
Pat or roll out dough to 3/4” thickness. Cut in 2” squares or use a 2” biscuit cutter dipped in flour. Place on an ungreased baking sheet, 1” apart. (at this point you may refrigerate until baking time.)
Bake at 450º for 10-12 minutes or until golden brown.
By: Bonnie Stewart Mickelson
Yield: 12
Prepare: 10 minutes
Bake: 10-12 minutes
Ingredients:
2 C. flour
4 tsp. baking powder
1 Tbs. sugar
½ tsp. salt
½ C. vegetable shortening (I use butter)
1 egg beaten
2/3 C. milk
Directions:
Preheat oven to 450º F.
Sift together dry ingredients into a large bowl. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Combine egg and milk with a whisk, then add all at once to flour mixture. Stir with a fork only until dough follows it around bowl.
Turn dough out onto a lightly floured board. Knead very gently with heels of your hands about 5-7 times. Do not be concerned about the moistness of the dough.
Pat or roll out dough to 3/4” thickness. Cut in 2” squares or use a 2” biscuit cutter dipped in flour. Place on an ungreased baking sheet, 1” apart. (at this point you may refrigerate until baking time.)
Bake at 450º for 10-12 minutes or until golden brown.
Downeast Maine Pumpkin Bread - Jackie Beauchamp
Ingredients:
1 (15oz.) can pumpkin puree
4 eggs
1 C. vegetable oil
2/3 C. water
3 C. white sugar
3 ½ C. all-purpose flour
2 tsp. baking soda
1 ½ tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
½ tsp. ground cloves
¼ tsp. ground ginger
Directions:
Preheat oven to 350 degrees F. Grease and flour three loaf pans.
Put eggs into mixing bowl and whisk on medium for 3 minutes. Slowly add the sugar, mix until blended. Next slowly add the oil. On low mix in pumpkin and water.
In separate bowl mix remaining ingredients. Slowly add to egg/sugar mixture just until blended.
Pour into prepared pans
Bake for about 50 minutes unto loaves are done.
Inserted toothpick will come out clean.
Do not over bake.
1 (15oz.) can pumpkin puree
4 eggs
1 C. vegetable oil
2/3 C. water
3 C. white sugar
3 ½ C. all-purpose flour
2 tsp. baking soda
1 ½ tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
½ tsp. ground cloves
¼ tsp. ground ginger
Directions:
Preheat oven to 350 degrees F. Grease and flour three loaf pans.
Put eggs into mixing bowl and whisk on medium for 3 minutes. Slowly add the sugar, mix until blended. Next slowly add the oil. On low mix in pumpkin and water.
In separate bowl mix remaining ingredients. Slowly add to egg/sugar mixture just until blended.
Pour into prepared pans
Bake for about 50 minutes unto loaves are done.
Inserted toothpick will come out clean.
Do not over bake.
Carrot Cake & Cream Cheese Frosting - Jackie Beauchamp
Recipe from Simply Delicious Cooking 2 by: Ron Kalenuik
Ingredients:
4 eggs
1 C. sugar
1 C. vegetable oil
2 C. all purpose flour
1 ½ tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
2 C. carrots ~ grated
1 ½ C. apples ~ pared, cored, grated
1 C. raisins (optional)
1 C. slivered almonds (optional)
Directions:
In a large bowl, beat the eggs until very light and frothy. (about 5 minutes). Add the sugar gradually, beating until very light. Gradually whip in the oil.
Sift together the flour with baking powder, salt and cinnamon. Slowly add to the egg mixture. Stir in the carrots, apples, raisins, and nuts.
Pour into greased 9” spring form pan and bake in a preheated 350º F oven for about 1 ½ -2 hours or until an inserted toothpick comes out clean.
Cool in the pan 10-15 minutes before removing, turn cake out and cool completely. Frost with Cream Cheese Frosting.
Cream Cheese Frosting (from the book)
9 oz. cream cheese ~ softened
¾ C. butter ~ softened
1 ½ tsp. vanilla extract
4 C. Confectioner’s sugar
Beat the cream cheese, butter and vanilla until very smooth and fluffy. Gradually beat in the confectioner’s sugar until spreading consistency.
Cream Cheese Frosting II (my mother’s recipe – very good)
6 oz. cream cheese
1/3 C. butter
3 C. powdered sugar
1 tsp. vanilla
1 TBS. milk (more may be needed for desired consistency)
Put all ingredients into blender and mix until well blended.
* I improvise because I don’t have a spring form pan. I just use a 9x13. It takes about and hour to cook.
Ingredients:
4 eggs
1 C. sugar
1 C. vegetable oil
2 C. all purpose flour
1 ½ tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
2 C. carrots ~ grated
1 ½ C. apples ~ pared, cored, grated
1 C. raisins (optional)
1 C. slivered almonds (optional)
Directions:
In a large bowl, beat the eggs until very light and frothy. (about 5 minutes). Add the sugar gradually, beating until very light. Gradually whip in the oil.
Sift together the flour with baking powder, salt and cinnamon. Slowly add to the egg mixture. Stir in the carrots, apples, raisins, and nuts.
Pour into greased 9” spring form pan and bake in a preheated 350º F oven for about 1 ½ -2 hours or until an inserted toothpick comes out clean.
Cool in the pan 10-15 minutes before removing, turn cake out and cool completely. Frost with Cream Cheese Frosting.
Cream Cheese Frosting (from the book)
9 oz. cream cheese ~ softened
¾ C. butter ~ softened
1 ½ tsp. vanilla extract
4 C. Confectioner’s sugar
Beat the cream cheese, butter and vanilla until very smooth and fluffy. Gradually beat in the confectioner’s sugar until spreading consistency.
Cream Cheese Frosting II (my mother’s recipe – very good)
6 oz. cream cheese
1/3 C. butter
3 C. powdered sugar
1 tsp. vanilla
1 TBS. milk (more may be needed for desired consistency)
Put all ingredients into blender and mix until well blended.
* I improvise because I don’t have a spring form pan. I just use a 9x13. It takes about and hour to cook.
APPLE SCONES - Jackie Beauchamp
Ingredients:
2 C. flour
¼ C. white sugar
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¼ C. butter, chilled
1 apple – peeled, cored & shredded
½ C. milk
2 TBS. milk
2 TBS. sugar
½ tsp. cinnamon
Directions:
Measure flour, sugar, baking powder, soda, and salt into large bowl. Cut in butter until crumbly. Add shredded apple and milk. Stir to form soft dough.
Turn dough out onto a lightly floured surface. Knead gently 8 – 10 times. Pat into two 6” cirlcles. Place ongreased baking sheet. Brush tops with milk and sprinkle with sugar and cinnamon. Score each into 6 pie-shaped wedges.
Bake at 425º F for 15 minutes or until browned and risen. Serve warm with butter.
2 C. flour
¼ C. white sugar
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¼ C. butter, chilled
1 apple – peeled, cored & shredded
½ C. milk
2 TBS. milk
2 TBS. sugar
½ tsp. cinnamon
Directions:
Measure flour, sugar, baking powder, soda, and salt into large bowl. Cut in butter until crumbly. Add shredded apple and milk. Stir to form soft dough.
Turn dough out onto a lightly floured surface. Knead gently 8 – 10 times. Pat into two 6” cirlcles. Place ongreased baking sheet. Brush tops with milk and sprinkle with sugar and cinnamon. Score each into 6 pie-shaped wedges.
Bake at 425º F for 15 minutes or until browned and risen. Serve warm with butter.
Quick Soft Breadsticks Recipe - Jackie Beauchamp
35 min 20 min prep
18 breadsticks
1 cup warm water
3 tablespoons brown sugar
1 teaspoon salt
1/4 cup oil
3 cups bread flour
2 1/2 teaspoons yeast
Make dough using your favorite method- bread machine, mixer or by hand.
Roll out into a 10x12 inch rectangle.
Cut into strips about 3/4 inch wide.
Give each strip a twist and place on a greased cookie sheet.
Let rise for at least 20 minutes or more if you have time.
Bake at 375 for 10-15 minutes.
Brush with butter and sprinkle with garlic salt and parmesan cheese. (or omit if desired)
18 breadsticks
1 cup warm water
3 tablespoons brown sugar
1 teaspoon salt
1/4 cup oil
3 cups bread flour
2 1/2 teaspoons yeast
Make dough using your favorite method- bread machine, mixer or by hand.
Roll out into a 10x12 inch rectangle.
Cut into strips about 3/4 inch wide.
Give each strip a twist and place on a greased cookie sheet.
Let rise for at least 20 minutes or more if you have time.
Bake at 375 for 10-15 minutes.
Brush with butter and sprinkle with garlic salt and parmesan cheese. (or omit if desired)
Mindy Bowers Carmel Sauce - Jackie Beauchamp
½ C. Butter
1 C. Brown Sugar
¼ tsp. salt
½ C. Evaporated milk
1 tsp. Vanilla
In a saucepan, melt the butter. Slowly add the brown sugar and salt, whisk until blended. Stir until boiling. Remove from heat. Slowly whisk in milk and vanilla until blended.
Store in airtight container in refrigerator
Serving ideas:
over ice cream
over angel food cake (with bananas, yummy)
with apples
on pancakes or waffles
1 C. Brown Sugar
¼ tsp. salt
½ C. Evaporated milk
1 tsp. Vanilla
In a saucepan, melt the butter. Slowly add the brown sugar and salt, whisk until blended. Stir until boiling. Remove from heat. Slowly whisk in milk and vanilla until blended.
Store in airtight container in refrigerator
Serving ideas:
over ice cream
over angel food cake (with bananas, yummy)
with apples
on pancakes or waffles
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