Catherine's Recipe Box

Note: I used air popcorn and it worked great. It took 3 tablespoons of popcorn kernels to pop 4.5 cups - of which I used almost all of it and had a lot of excess carmel. I think I'll up the popcorn to 5-6 cups next time. Also, I used honey roasted peanuts, but you could use any kind, really. I'd stay away from the salted ones, though. Ingredients 1/2 cup brown sugar 2 tbsp butter/margarine 1/4 cup corn syrup 5-6 cups plain popcorn 1/4 cup peanuts (optional) Directions In a medium sauce pan, melt the sugar, butter, and corn syrup. Add the popcorn and peanuts and stir until evenly coated. Pour the coated popcorn onto an aluminum-foil lined cookie sheet and spread out evenly on the sheet. Bake in the oven at 250°F for 5 minutes. Remove from the oven. LET IT COOL BEFORE YOU DIG IN! Edit: This is best if you make it right before you eat it. It only takes about 10-15 minutes in the kitchen, so it's definitely worth it. I had some leftover after 24 hours and it was quite so

Note: I used walnuts, but I didn't have a full 3/4 cup, probably only about 1/2 a cup. This would be awesome with chocolate chips, too. Of course, what isn't better with chocolate chips?? These are amazingly light and fluffy. Ingredients 2 eggs, beaten 1 cup canned or cooked pumpkin 1/2 cup vegetable oil 1/3 cup water 1 2/3 cups all-purpose flour 1 1/2 cups sugar 1 teaspoon ground cinnamon 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 3/4 cup chopped cashews or walnuts (optional? I think not) Directions Preheat oven to 350F. In a large bowl, combine wet ingredients - eggs, oil, water, pumpkin In a separate bowl, combine dry ingredients - flour, sugar, cinnamon, baking soda, baking powder, and salt. Add dry ingredients to wet and incorporate. Add nuts (and chocolate chips?), stir. Fill greased or paper-lined muffin cups 3/4 full. Bake at 350 degrees F for 20-25 minutes or until muffins test done. Do not overbake. Cool on wire rack. source: http://allrec