Caramel Corn

Caramel Corn

6 cups of popped corn

2 sticks of butter

2  cups light brown sugar

1/2 cup light corn syrup

1 tsp salt

1 tsp vanilla

1/2 tsp baking soda

11/2 to 2 cups cocktail or raw peanuts  or other nuts if desired (optional)

Preheat oven to 250 degrees. Pop popcorn and add peanuts. In a large saucepan melt butter, add sugar, corn syrup, and salt. Bring to a boil stirring constantly. Let boil for 5 minutes without stirring. Remove from heat. Add vanilla and baking soda. stir well. (Baking soda will cause mixture to foam). Pour syrup over popped corn and mix thoroughly. Spread on to baking sheet. 

Bake for 1 hour and 15 minutes turning every 15 minutes until no longer sticky. Allow to cool. Store in an airtight container.

Mom's Fudge

 Fudge Recipe

Ingredients

4 1/2 cups sugar

 1 1/2 cups of butter

1 can of evaporated milk

2  7 oz jars of marshmallow creme (use only 12 ounces)

3 cups of chocolate chips

1 1/2 cups rough chop toasted walnuts or pecans (optional)

Chop and toast walnuts or pecans if using.

In a large heavy saucepan, combine sugar, butter, and evaporated milk. Bring to a boil over medium stirring constantly. Boil at a steady rate for 8 1/2 minutes stirring constantly. Remove from heat and add chocolate chips, 12 ounces of marshmallow creme, and toasted chopped nuts. Stir until combined. Pour into buttered 15x11 baking dish. Allow to cool completely, and cut to desired size.

Mom's Rolls

 Mom's rolls

(Clista's biscuits)

Makes approximately 24 large rolls

Ingredients

6-8 cups of flour (start with 6 and add more as needed)

3 packages of rapid-rise yeast (or 6 3/4 teaspoons of active dry yeast proof before using)

6 T sugar

3 tsp salt

3 T oil

3 cups of hot water (if using rapid-rise yeast, warm water if using active yeast)

If you are using active dry yeast proof your yeast otherwise continue as follows.

In a Kitchenaid stand mixer (using a dough hook) combine 6 c flour, yeast, sugar salt, and oil. Turn the mixer on low speed and combine the ingredients. Slowly add hot water (just hot tap water, not boiling water) mix well. 

While mixing add additional flour (up to two cups) so the dough no longer sticks to the side of the mixing bowl. You want to add about one-quarter to one half a cup at a time and let it incorporate. 

Allow the mixer to knead the dough for 5 minutes.

Cover and allow the dough to rise until double in size (approximately 30 min)

When the dough has doubled in size, punch down the dough and shape it into rolls. Place in two greased  9x13 metal or glass baking dish (12 in each pan).  Place rolls close together in rows of 3. Cover and allow to rise on the stovetop for 30 minutes to 1 hour. (I like to turn my oven on to a low temperature of 200 or 250 degrees)

Preheat oven to 400 degrees. 

Bake rolls one pan at a time for 20 minutes. Brush tops with butter and remove from pan and allow to cool.