
Chocolate Chip Pumpkin Cookie
Chile Con Queso
English Muffins, Sourdough
Salt Water Taffy
Monster Cookies (GF)
Cheese Cake
No Bake Chocolate Cookies
Chocolate chip, brown butter, pecan cookies
Caramel Corn

Our neighbor, Miss Margaret gave us this recipe over ten years ago. She was a wonderful friend to my grandma and they spent many hours just enjoying each other’s company every summer.
One day we accidentally made this with half the butter. It still tasted very good. Allan said that either recipe “melts in your mouth”.
For reference 2 tablespoons of kernels, about an ounce of kernels, will make approximately four cups (one quart) of popped corn. You will need around 3/4 cups of kernels for this recipe. Be sure to remove the unpopped or partially popped seeds before making.