This week Autumn is in all it's full glory. The sky is so blue, with the yellows of the aspens and cottonwood. Some day I will have a dress the color of that sky.
With Autumn starts my thinking of Christmas and all the preparations that begin. I start my Holiday cooking with this Caramel Popcorn. Yes, I Double this recipe in order to do Doorbell Ditchings.
You don't know Doorbell ditchings? - Let me educate you.
This an activity our Family does near the middle of November.
To Prepare, make the Caramel Popcorn and then make sure you have enough Bags for all those you love and want to surprise.
Find a free Family Home Evening and organize. Make sure everyone in the family selects a family to Doorbell Ditch - This activity needs to be done in the dark. Dad will drive the whole family in the car to the ditch-ie's home (at least 3 house away) when he stops the car's engine. All pile out and scope out the house - are there dogs? motion sensor lights? Then pick your spot to hide after approaching the door. Then select a doorbell ringer - this is the person who suggested the Family to drop the treat on.
Place the Bag of Popcorn on the doorstep - Press the doorbell
THEN RUN --- AND HIDE
Great memories can only be made this way ---- But, now it is only Dad and I - who will we Ditch? Act surprise if we chose your house.
CARAMEL POPCORN
1/2 C. Butter
1 C. Brown Sugar
1/2 C. Light corn syrup
1/2 15-ounce can sweetened condensed milk -(2/3 c.)
1/2 Tsp. Vanilla
5 Quarts Popped Corn - removing as many old maids as possible
In a saucepan, combine butter, sugar and corn syrup. Stir well and bring to boiling over medium heat. Stir in condensed milk; simmer, stirring constantly, till mixture comes to soft ball stage (234 to 238 degrees) Remove from heat.
Stir in vanilla.
Pour over popcorn and stir to coat. Spread out on Buttered wax paper, when cooled – put in Ziplock type bags. Will keep through the Christmas season, or you can make popcorn balls -- But, they get to tough for me.
Happy Ditching -
Tuesday, October 6, 2009
Tuesday, September 29, 2009
Fred Wix
I owe a lot of my cooking skill to Fred Wix. Fred Wix was a radio host for Kall radio in SLC. He was just a delight to listen to, and he shared all sorts of cooking techiques with the listeners. Even before the internet he would publish his recipes for all. My Husband knew I just loved his recipes, so every week, he would drive into downtown SLC to the radio station and pick me up a copy of the week's worth of recipes.
I guess Fred Wix was so popular, that he had small cards published in the Dan's Grocery Store, and even after I moved away, my mother - in -law would pick me up a copy of his recipes, and mail them to me.
I have two loose - leaf notebooks full of his recipies. I love them so. If I am in a spot, and want to do something extra - ordinary, I turn to Fred Wix.
Can you stand another Zucchini Recipe? - Well this is the best --- It is even worth going to the store and buying zucchini to make it.
But BEWARE --- Do not tell anyone what is in it, before they have finished the first slice. I gave some to my youngest son On Saturday, and he said there were green things in there, and he wouldn't eat it.
I know I am going blind -- but really, You can't possibly see the zucchini --
As Fred would say - Enjoy!
Chocolate Almond Zucchini Bread – Fred Wix
3 eggs
1 c. sugar
1 c. brown sugar
1 c. salad oil
1 tsp vanilla
2 c. grated zucchini
1 c. chopped almond --- I substituted whole pecans
2 c. flour
2 oz unsweetened chocolate (I used dry coca powder with 2 tbs oil added)
1 tsp salt
1 tsp cinnamon (I used about 1 1/2 tsp – I like cinnamon)
1/4 tsp baking powder
1 tsp. Soda
Beat eggs until lemon color and smooth. Beat in the sugar, then the oil. Mix – then add chocolate, vanilla into egg mixture. Add dry ingredients the stir in the zucchini and nuts.
Bake in two well greased 9X5 loaf pans for 50-60 minutes/ Cool then turn out on a rack. Cool completely before slicing. Can be grosted with whipped cream or cream cheese with orange rind.
--- It is more of a cake than a bread.
The last I heard of Fred Wix -- was that he retired to Florida.
Yes, I ground up a very large zucchini (having removed the seeds) and put them in 2 cup measurements - into freezer bags just to have for this recipe --- but, there are only 4 packages. And, I just finished off the last of the loaf. Maybe I will make this again next week.
I guess Fred Wix was so popular, that he had small cards published in the Dan's Grocery Store, and even after I moved away, my mother - in -law would pick me up a copy of his recipes, and mail them to me.
I have two loose - leaf notebooks full of his recipies. I love them so. If I am in a spot, and want to do something extra - ordinary, I turn to Fred Wix.
Can you stand another Zucchini Recipe? - Well this is the best --- It is even worth going to the store and buying zucchini to make it.
But BEWARE --- Do not tell anyone what is in it, before they have finished the first slice. I gave some to my youngest son On Saturday, and he said there were green things in there, and he wouldn't eat it.
I know I am going blind -- but really, You can't possibly see the zucchini --
As Fred would say - Enjoy!
Chocolate Almond Zucchini Bread – Fred Wix
3 eggs
1 c. sugar
1 c. brown sugar
1 c. salad oil
1 tsp vanilla
2 c. grated zucchini
1 c. chopped almond --- I substituted whole pecans
2 c. flour
2 oz unsweetened chocolate (I used dry coca powder with 2 tbs oil added)
1 tsp salt
1 tsp cinnamon (I used about 1 1/2 tsp – I like cinnamon)
1/4 tsp baking powder
1 tsp. Soda
Beat eggs until lemon color and smooth. Beat in the sugar, then the oil. Mix – then add chocolate, vanilla into egg mixture. Add dry ingredients the stir in the zucchini and nuts.
Bake in two well greased 9X5 loaf pans for 50-60 minutes/ Cool then turn out on a rack. Cool completely before slicing. Can be grosted with whipped cream or cream cheese with orange rind.
--- It is more of a cake than a bread.
The last I heard of Fred Wix -- was that he retired to Florida.
Yes, I ground up a very large zucchini (having removed the seeds) and put them in 2 cup measurements - into freezer bags just to have for this recipe --- but, there are only 4 packages. And, I just finished off the last of the loaf. Maybe I will make this again next week.
Friday, September 25, 2009
Starting UP ----
Just as squirrels start collecting nuts, I am doing my annual canning. From year to year things vary, one year it is jams and jellys, then apples, and this year it is Relish.
I have never experience the Zucchini in the car - if the window is down, probably because I would be the one who wanted them. So, when my found out that I make Zucchini Pickles and Relish - I think he was just trying to get rid of his Zucchini. And, when he calls, he asks me what I want for Christmas - I answer, Zucchini --- And, I hear him tell me he has one that is soon rolling into the porch and he is afraid it will crush his house. Yup - that's for me.
Here is my Recipe --- It is so easy, and yes, it uses the Zucchinies that are too large.
ZUCCHININ RELISH OR PICKLES –
5 Large zucchini - 18 inches long each
3 sweet red peppers - coarsely chopped or grated
3 green peppers- coarsely chopped or grated
5 large onions or 1 lb. pickling onions grated or chopped
1/2 cup salt
5 cup sugar
1 Tbs. turmeric
1 tsp. alum
5-cup vinegar
Ice cubes
2 Tbs. celery and mustard seed
Grate coarsely for relish or cube the size you want the pickles; combine with peppers, onions, - sprinkle salt and alum. Place ice cubes to cover top. Let stand 4 hours or overnight. Drain veg. Wash in cold water and drain again. Combine last 5 ingredients in large kettle, bring to boil. Add veg, simmer 20 min. Pack into sterilized jars. Water bath for 10 minutes.
When I made the Pickles, I made a half a recipe of the zucchini and a regular for the syrup. And, it came out - almost even.
It does need to sit and let the flavors marry for a few weeks. Yes, the cute husband is staring at the shelves -- I guess I should put a date that he can start eating the pickles and relish. But, what a great feeling, that I have accomplished something that my family can't wait to eat. Plus, the beauty of these rows of storage, is just wonderful.
cj
I have never experience the Zucchini in the car - if the window is down, probably because I would be the one who wanted them. So, when my found out that I make Zucchini Pickles and Relish - I think he was just trying to get rid of his Zucchini. And, when he calls, he asks me what I want for Christmas - I answer, Zucchini --- And, I hear him tell me he has one that is soon rolling into the porch and he is afraid it will crush his house. Yup - that's for me.
Here is my Recipe --- It is so easy, and yes, it uses the Zucchinies that are too large.
ZUCCHININ RELISH OR PICKLES –
5 Large zucchini - 18 inches long each
3 sweet red peppers - coarsely chopped or grated
3 green peppers- coarsely chopped or grated
5 large onions or 1 lb. pickling onions grated or chopped
1/2 cup salt
5 cup sugar
1 Tbs. turmeric
1 tsp. alum
5-cup vinegar
Ice cubes
2 Tbs. celery and mustard seed
Grate coarsely for relish or cube the size you want the pickles; combine with peppers, onions, - sprinkle salt and alum. Place ice cubes to cover top. Let stand 4 hours or overnight. Drain veg. Wash in cold water and drain again. Combine last 5 ingredients in large kettle, bring to boil. Add veg, simmer 20 min. Pack into sterilized jars. Water bath for 10 minutes.
When I made the Pickles, I made a half a recipe of the zucchini and a regular for the syrup. And, it came out - almost even.
It does need to sit and let the flavors marry for a few weeks. Yes, the cute husband is staring at the shelves -- I guess I should put a date that he can start eating the pickles and relish. But, what a great feeling, that I have accomplished something that my family can't wait to eat. Plus, the beauty of these rows of storage, is just wonderful.
cj
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