Tuesday, Oct. 27, 2009

Sweet tooth alert: Easy caramel corn, crisp molasses cookie

Ah, my sweet tooth. It begins to ache now that the end of October is near, yearning for that bowl of Halloween candy.

Well, we all a little candy goes a long way, so my solution has been to buy trick-or-treat that kids like, but I don't. That way, if there are leftovers on Nov. 1, I won't swallow them whole.

Among my year-round sugar weaknesses, though, is caramel corn. This recipe is from the Popcorn Board. The key to easy cleanup of the sticky stuff? Use nonstick cooking spray.

Easy Oven Caramel Corn

5 quarts popped popcorn

1 cup (2 sticks) butter or margarine

2 ups brown sugar, packed firmly

1/2 cup light corn syrup

1 teaspoon salt

1 tablespoon vanilla

1/2 teaspoon baking soda

Optional nuts, choose one:

1 cup salted peanuts

1 cup whole almonds

1 cup pecan halves

Preheat oven to 250 degrees. Line a large, rimmed baking pan (17-by-12-inch or two smaller ones) with foil and spray lightly with cooking spray.

Spray a large mixing bowl (not plastic) lightly with cooking spray and place popcorn inside. Spread optional nuts over popcorn, if desired.

In a medium saucepan, over medium heat, combine butter, brown sugar, corn syrup and salt. Bring to a boil over medium heat, stirring constantly. Lower heat and boil 5 minutes, stirring frequently. Quickly stir in vanilla and baking soda.

Quickly pour hot mixture over popcorn; stir well to coat. Spread evenly into prepared pan and bake 1 hour, stirring every 15 minutes. Cool completely in pan; store in an airtight container.

Makes 5 quarts, 20 servings (1 cup each).

You don't encounter salmon soup too often -- in restaurants or kitchens. That's too bad, because salmon is terrific in soup, especially this one.

The recipe is from Kris Winkelman's "Ultimate Wild Game and Fish Cookbook," which is available for $19.95 plus $9 shipping and handling. To order, log onto www.winkelman.com or call 1-800-333-0471.

Salmon Soup

1 teaspoon roasted garlic

3 1/2 quarts of chicken stock or broth

1/2 chopped onion

1 tablespoon chopped parsley

6 stalks of celery, chopped

3 medium potatoes, cubed

2 tablespoons seafood seasoning

1 tablespoon garlic salt powder

3 cups cooked salmon, flaked

Instant potato flakes

Simmer vegetables, cubed potatoes and seasonings in broth until tender; add salmon and simmer about 30 minutes. Add potato flakes to thicken.

And, finally, a reader request for a recipe for crisp molasses cookies. This recipe is from Joann Robinson of Fairview Heights.

Molasses Cookies

1/2 cup shortening

1 1/2 cups flour

1 teaspoon baking soda

1 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon salt

1/4 teaspoon cinnamon

1 cup sugar

1/4 cup molasses

1 egg

3/4 cup quick oats (not instant)

Preheat oven to 375 degrees.

Melt shortening and let cool. Measure and sift together next six dry ingredients.

In another bowl, mix cooled shortening, sugar, molasses and egg. Mix well.

Add oats; combine well again.

Spray cookie sheets with nonstick cooking spray. Cookie dough should be the size of a large walnut as they will double in size when baked. Flatten dough with glass bottom dipped in sugar, then place about 2 inches apart on sheet.

Bake 8 minutes. Makes 16 large cookies. Cool in rack and store in airtight container.

Here's how to reach me: Phone, 239-2664; e-mail, sboyle@bnd.com; or write, Suzanne Boyle, Belleville News-Democrat, P.O. Box 427, 120 S. Illinois St., Belleville, IL 62222-0427.