Caramel Corn

Happy official fourth of July!  Okay, it's the fifth of July, but this is the official celebration.  I know that because I am off of work. 

I always miss my parents on the fourth of July--both of them passed on three years ago.  Both of my parents were veterans of World War II and great patriots and I miss them most of all on this holiday.  Our family would always visit them and go to the neighborhood parade and to the neighborhood park for festivities.  Yesterday, I asked my 16-year-old daughter if we can go to a parade and she can chase tootsie rolls.  She declined.   Rats. 

Of course, one of the traditions was eating boxes of Cracker Jack.  I hate to tell the makers of Cracker Jack, but I have a better recipe.  You can add peanuts and a surprise if you'd like, but this is a really tasty caramel corn recipe.

4 quarts popped corn

1 cup brown sugar
1/2 cup butter or margarine
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla

Place popped corn in large roasting pan or in two 9x13' baking pans.

In 8-cup microwave bowl, mix brown sugar, butter, corn syrup, and salt. Microwave on 100% power for 1 to 2 minutes, or until mixture bubbles. Stir with wooden spoon. Microwave 3 minutes more at 100% power, stirring after each 1-minute interval. Add baking soda and vanilla; stir well as mixture foams up.

Pour syrup over popped corn in roasting pan. Stir and mix well. Bake at 250 degrees for 30 minutes, stirring every 10 minutes to coat kernels evenly. Pour out onto two 15 x 12 inch cookie sheets. Let cool 45 minutes. Store in an airtight container. Makes 4 quarts.

Mom and Dad:  My flag is flying for you!

Coffee Klatch - Dog Wars

We have many non-human members in our family.  Altogether we've had:

• 3 dogs
• 4 cats
• 1 horse
• 2 hermit crabs
• 2 guinea pigs
• 4 hamsters

Our newest member, a German Shepherd/Husky puppy named Nikita joined the family last Friday.  Our current Alpha, a three-year-old American Eskimo named Vail was really pissed less than enthused.  I've been watching Dog Whisperer all week and have determined that Vail is suffering from an anxiety disorder and we have done a very poor job being the pack leader in our menagerie.  Armed with all kinds of great tidbits from Cesar Millan, we have been working on changing Vail's status to bottom of the pack heap.  You know what?  He likes it there.  Thank you Cesar! 

Vail in Snowmass, Colorado.

My daughter and I are in training wars to see which of our dogs will be the smartest, cleverest, most well-behaved canine.  I showed her this video sent to me by my alert brother.  This will be Vail and me within 6 months. 

http://www.youtube.com/watch?v=xZNtiqK2wPM&feature=channel

Laurel's Coconut Oatmeal Crisps

These cookies are the reason I blog--to resurrect recipes that I've disregarded for a long time.  I have had this recipe forever.  It was one that I received from a friend.  They are truly amazing and I haven't made them for years.  What was I thinking?  Generally, cookies with oatmeal are dense and chewy.  These are as light as a feather and crispy and delicious.  (Family members:  These are in the family cookbook.  They were called Yummy Cookies.  I changed the name...)

1 cup butter
1 cup vegetable oil
1 cup dark brown sugar
1 cup granulated sugar
1 egg (beaten)
1 teaspoon vanilla
3 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup crushed cornflakes
1 cup oatmeal (not instant)
1/2 cup nuts (finely chopped) - I used toasted pecans
1/2 cup flaked coconut

Mix butter, vegetable oil, brown sugar, granulated sugar, egg, and vanilla together.

Sift together flour, baking soda, and salt. Add to mixture. Mix well. Stir in corn flakes, oatmeal, nuts, and coconut.

Form 1-inch balls. Place on ungreased cookie sheets. Bake at 350 degrees for approximately 7 minutes. Makes approximately 8 dozen.

Optional: Sprinkle with powdered sugar while still warm.

Spinach Cheese Bread

My, my.  What a busy weekend this has been.  We've added a new puppy to our family.  She will be my daughter's dog.  She is a German Shepherd/Husky mix.  Do you know they call these "designer dogs" now?  Sounds so much better than "mutt."  She is 10 weeks old and is very sweet.  Our 3-year-old Eskie wants to eat her.  I've been working hard this weekend to make sure she didn't appear on my "Appetizers/Snacks" list.  This morning we had success.  I carried the puppy into the kitchen and our Eskie was relaxed and didn't go after her.  It takes the patience of Job sometimes.  I predict "total acceptance" will have occurred within one week. 

Yesterday, I made Spinach Cheese Bread.  This is an appetizer that I saw in a Bon Appetit magazine many many years ago.  This is a great snack; a great appetizer, and a great go-with for a main-course soup or salad.

1 10-ounce package frozen chopped spinach, thawed, squeezed dry
1 large egg, beaten to blend
2 tablespoons milk
1 tablespoon Dijon mustard
1 teaspoon garlic salt
1 cup grated mozzarella cheese
1 cup grated cheddar cheese
1/3 cup grated Parmesan cheese
1/4 cup fresh white breadcrumbs
1 11-ounce tube refrigerated Crusty French Bread dough

Preheat oven to 375 degrees. Butter a heavy large baking sheet.

Mix spinach, beaten egg, milk, mustard and garlic salt in medium bowl. Mix in mozzarella cheese, cheddar cheese, Parmesan cheese, and fresh white breadcrumbs.

Unroll dough on lightly-floured work surface. Roll out dough to a 13-inch square. Cut dough in half, forming two 13 x 6 1/2-inch rectangles.

Spoon half of filling in narrow strip lengthwise down center of each rectangle, leaving about 1/2-inch border on short sides. Fold 1 long side of each rectangle over filling; fold over second long side of each rectangle, enclosing filling completely and overlapping first side slightly. Seal seam of each loaf. Seal short ends. Arrange loaves, seam side down, on prepared sheet. Using a small sharp knife, cut crosswise slits at one-inch intervals through the top of the dough.

Bake loaves until golden brown, about 25 minutes. Run a metal spatula under loaves to loosen. Transfer loaves to rack. Cool 15 minutes. Serve warm or at room temperature.