Tag Archives: Corn syrup

Sweet Corn Puffs

17 Dec

Remember me? It’s ok…I don’t either. I’ve been MIA for the last little bit – hubby sent me on an awesome, sun-filled visit to FL to spend time with my sister and her family. The 7 hour flight down there, by myself, baby in tow, was even worth it. 🙂 He actually flew very well, but I’ve learned something about planes now that the novelty of flying from my youth has worn off…there is no privacy in planes. The only respite is in the bathroom. I was almost grateful to make my neighbor move three times (yes…I was in a middle seat! yikes) with the excuse to go feed the baby or change him. But I’d do it again. Next time I think I’ll bring my husband with me though. 😉

Following my return, I had a special presentation to do in my daughter’s school class, and then a company Christmas party to go to the same night. Where I proceeded to get food poisoning. Needless to say, writing about food was not on my list of priorities as I hurled all night and lay limp in bed the entire next day. Lucky for me, my mom loves me…a lot. She had already spent tons of times at my house taking care of my kiddos while I was away and my husband was at work. And then, the day after I get back…”Mom! I’m soooo sick.” She’s an angel. I ate two whole pieces of toast this morning and half a pot pie (the latter only because I’m nursing and I decided that, no matter how much my stomach cramped up, I had to eat something for his sake). I’m still alive, but not quite all the way there.

Recipe for today is the easiest thing alive. My husband calls them the most addicting packaging peanuts around.  photo-186

Ingredients:

8 ounces puffed corn puffs (not the cereal Corn Pops)
1 C butter
3 T water
2 T corn syrup
1 C sugar

In a medium saucepan, melt butter then add water, corn syrup, and sugar. Mix well and cook for 8-10 minutes until the mixture reaches a golden brown color. Pour mixture over corn puffs and stir until evenly coated. Cool. Store in an air-tight container.

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Pumpkin Pecan Pie

28 Nov

Happy Thanksgiving! I could spend hours listing all of the wonderful things in my life that I am grateful for, but I’d rather spend time with them than blog about them. 😉 So, I’ll keep this short and sweet – you can’t have Thanksgiving dinner without a pumpkin pie, but there are no rules about dressing it up a bit! My second favorite pumpkin pie variation: Pumpkin Pecan Pie. Enjoy!

P.S. Ignore how horrid my crust looks! I made it gluten-free and gluten-free flour just doesn’t stick like the regular stuff. It was crumbly, but it still tasted good. 🙂

photo 2

Ingredients:

9 in unbaked pie crust

3 eggs

1 can pumpkin (15 oz)

3/4 cup sugar

1/3 cup dark corn syrup

1 tsp vanilla

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp nutmeg

1/4 tsp ground cloves

3/4 cup candied pecans

Combine all ingredients, except pecans, and mix well. Pour into pie crust. Bake 20 min at 350^F. Sprinkle with pecans and bake 25 min more. Serve with whipped cream.

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Caramels

9 Aug

I found a post on Facebook today, all about how honey and cinnamon are the cure-alls for just about anything that ails you. Someday, someone is going to make an incredible break though declaring caramel and chocolate to be the single two ingredients needed for good health and world peace.

I stink at making candy, but, turns out, my husband is pretty good at it. The trick is to follow the advice of your thermometer. Don’t try to guess (it doesn’t work out…trust me) – and if you don’t have a thermometer, well then go out and get one. And make caramel…lots of caramel. World peace, remember?

photo-117

Ingredients:

2 cups sugar

1 cup brown sugar

1 cup corn syrup

1 cup evaporated milk

1 pint heavy whipping cream

1 cup butter

1 1/4 tsp vanilla

Grease a 12×15 inch pan. In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat. Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.

*Original recipe found here: http://allrecipes.com/Recipe/Caramels/Detail.aspx?event8=1&prop24=SR_Thumb&e11=caramels&e8=Quick%20Search&event10=1&e7=%2f404.aspx