Archive for December, 2017

Carmel Popcorn

I had to get this recipe right because the leading critic of Carmel popcorn is my wife.
I have to admit it took a second shot at it before she would consume any.

4 quarts of popcorn (POPPED)IMG_5666
1 cup brown sugar
1/2 cup corn syrup
1/2 cup butter
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract

In a medium pot melt the butter and add in the brown sugar, corn syrup and salt. Stir to combine and allow it come to a boil at medium heat. In the meantime set your oven at 250 degrees and spray two half sheet pan with a vegetable spray. Spread 2 quarts of popcorn out on each 1/2 sheet tray and place in the oven to bring the popcorn to a warm level. Allow the sugar allowing the mixture to boil at a temperature of 300 degrees stirring occasionally. Remove the mixture from the heat and sprinkle the baking soda over the mixture and add in the vanilla extract and mix to incorporate. Pour the sugar mixture  equally over both popcorn sheet trays and mix well coating the popcorn. Place both sheet trays into the oven and bake for 45 minutes (mixing every 15 minutes) Remove from the oven and allow the Carmel corn to cool completely.
Once cooled brake apart and your ready to eat.

Chef Brian Klauss










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Gingerbread People

Its that time of the year when you start making cookies and candy in preparation for the holidays. Gingerbread cookies are fun to make and can be decorated by the entire family.

2 1/2 cups of all purpose flourIMG_5657
8 tablespoons unsalted butter (cubed and soften)
1 teaspoon baking soda
2 1/2 teaspoons gingerbread spice
1 cup brown sugar (dark)
1 egg
4 tablespoon corn syrup
1 teaspoon pie spice

Sift the flour, baking soda and spices into a medium bowl. Add the butter and rub the mixture together with your fingers until the mixture develops a bread crumb like consistency. Combine the corn syrup and egg in a separate bowl and whisk together. Add the brown sugar and egg mixture into the flour mixture, blend well to form the cookie dough. Roll out the dough on a lightly floured surface to approximately 1/8″ to 1/4″ and cut out the gingerbread forms. Place the cutouts on a lightly greased cookie sheet and bake for 8 – 10 minutes and cool on a wire rack. You can eat them as they are or mix confectioners sugar with a little water. The mixture should be a frosting like thickness. Place in a pastry bag and decorate when your cookies are completely cooled.

Chef  Brian Klauss













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