|
Following are 2 Popcorn Cake
recipes that I found in Nana's cookbooks and both were titled "Lou's
Popcorn Cakes". I honestly don't remember which one he used the
most, although I'm guessing it's version 2. I suspect he changed and
refined it over the years. I suggest you try both & see which you,
your family, and friends like the best. I have also included some of his
other favorite recipes and will add them here as I find them so you might
want to check back at a later date.
POPCORN CAKES - Version 1
5 quarts "clean" popped popcorn (popped kernals only...cull out
duds)
2 cups sugar
1 1/2 cups water
1/2 cup white Karo syrup
1/2 tsp. salt
1/2 tsp. vinegar
1 Tbsp. vanilla
Boil syrup, sugar, and water together until it forms a soft ball (238°).
Add salt & vinegar and boil to hardball/soft crack stage (about 270°).
Remove from stove and stir in vanilla. Pour syrup over corn slowly,
mixing well with large spoon. Pack into large roaster size pan that has
been lined with waxed paper. Cool. Break apart & enjoy!
POPCORN CAKES - Version 2
1 cup unpopped popcorn
2 cups sugar
1 cup dark Karo syrup
1 tsp. vanilla
1 Tbsp. Crisco
1/4 cup water
Pop popcorn. Cull out duds. Mix remaining ingredients together
and boil to hardball/soft crack stage. Pour over popcorn and mix
well. Pack into large roaster pan that has been lined with waxed
paper. NOTE: 2 lbs. of popcorn will make 6 cakes.
MOCHA BROWNIES
1 cup margarine
1 1/2 cups sugar
1 tsp. vanilla
4 eggs, beaten
3 oz. unsweetened chocolate, melted & cooled
2 Tbsp. instant coffe powder
1 1/2 cups sifted cake flour
1 tsp. baking powder
1/2 tsp. salt
1 cup chopped walnuts
sifted powdered sugar
Cream margarine and sugar until light and fluffy. Beat in
vanilla. Add eggs in thirds, beating well after each addition.
Blend chocolate and coffee powder together. Add to creamed
mixture. Add sifted dry ingredients in thirds, mixing well after each
addition. Stir in walnuts. Turn batter into greased 13x9
pan. Bake at 350° for 40 min. Cool. Sprinkle with powdered
sugar. Cut into squares.
GRANDPA'S ROOT BEER FLOATS
1 quart A&W Root Beer (the kind you get in the cardboard carton at the
Drive-In)
1/2 gallon Knudsen's Vanilla Ice Cream
Bring home Root Beer and keep in "Frigidaire" until well
chilled. Ice cream should be frozen brick hard. Scoop ice cream
into tall glasses. Pour chilled root beer over ice cream. Enjoy!
The secret to a great root beer float is to have the root beer frosty
cold. I suspect the other secret is to have good stout root beer like
you can't find anymore. It seems to me even the current A&W's
doesn't seem to be as good as I remember.
Return to Louis
Unmack front page.
|
|
