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Seasoned with Love
Hillsboro Extension
Baked Caramel Corn
Irene Thompson
1 cup margarine
2 cups brown sugar
½ cup Karo Syrup
1 tsp. salt
½ tsp. soda
1 tsp. vanilla
6 quarts popped corn
Spread popped corn in a large pan.
Put into a 250 degree oven.
Combine margarine, brown sugar, corn syrup and salt in heavy 2-quart saucepan.
Cook over medium heat until sugar dissolves.
Boil to 248 degrees  – about five minutes.
Remove from heat.
Stir in soda and vanilla.
Syrup will foam.
Pour mixture over corn, stirring to mix well.
Return to oven for 45 to 50 minutes, stirring every 15 minutes.
Cool and serve or store in airtight container.
Coconut Date Macaroons
Louise McNeel
2 Tbsp. flour
¼ tsp. salt
1/3 cup brown sugar
1 ¼ cups flaked coconut
2 egg whites
½ tsp. vanilla
¼ cup finely chopped pitted dates
Preheat oven to 325 degrees.
Grease a baking sheet and set aside.
Mix flour, salt and sugar together in a bowl.
Add coconut and stir well.
In another bowl, beat eggs whites with a fork until they are foamy (do not beat too long).
Add vanilla and mix.
Pour egg whites over coconut mixture.
Stir and blend well until all of the coconut is coated with egg whites.
Add dates and mix well.
Place one heaping teaspoon of the batter at a time on the baking sheet, about 1 inch apart.
Place sheet in oven and bake for exactly 20 minutes.
Allow macaroons to cool.
Lift off sheet with a spatula.
Makes about 30 macaroons.

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