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.
While shopping, I discovered some nicely priced meat. I bought a few packages with the hopes of trying biltong in the dehydrator. This is a simple recipe that we prefer to the original one.
Do not reduce the salt but you can add some if you would like it saltier. Coriander and pepper are the traditional biltong spices, but add other spices to your preference. Some people add 1/2 tsp brown sugar per pound, but that is a taste preference.
If storing in the refrigerator, we like it best dried around 50% of original weight. Dry it longer (lose at least 65% of original weight) if wanting to use backpacking.
To figure out how final weights multiply weight by 55 (Assuming you want it a little dryer than 50%). So 222g x 55 means you want the meat to dry to about 122 g.
We keep searching for inexpensive but fun toppings for our popcorn. This one is really sweet, but it is a great stand in when you want caramel corn without all the work.
Andrea decided we needed some biscotti for our tea. Instead of using plain white chocolate, she caramelized some. She found many different recipes for caramelizing white chocolate online. It made the biscotti extra good, but the cookie was a little sweeter than we liked. Next time we make this, we plan to reduce the sugar some.
This is not the super soft, sweet pretzel that many malls offer. This has a bagel like texture that is much better I think! Salt as much or as little as you like and serve with a favorite mustard or cheese sauce.
We are studying world history and geography this year. As part of geography, we look for unique international recipes that we can try. While looking, I found a few recipes for “Moose Fart” no bake cookies. It seems they are from Newfoundland, but other places have similar recipes with different names.
These are good, but very sweet. We tried adding more graham cracker crumbs and less coconut, but they were dry and not so good. They would be extra good with nuts, so we added optional pecans to the recipe. When we shared the original recipe with friends, they disappeared very quickly.
To make the chocolate version, check out the notes.
