Baked Caramel Corn
Auntie Rosie’s Pumpkin Bars
(This is a delicious solution for those
who enjoy the flavor of onions, but have family
members who can't stand the texture!)
1 or 2 onions
(white or yellow; whichever flavor you prefer)
Water; 1/4 c. per onion
Cut the onion into a few "manageable" chunks. Place in blender along with the water, and puree (or "blend" or "pulverize" or "mash to a pulp") until it's all blended and is about the consistency of applesauce. Stir every so often to make sure no chunks are left undone. Pour into ice cube trays. (Since the plastic trays tend to take on the onion smell, I purchased 2 trays of a different color from our ice cube trays so that we won't mix them up.) Freeze, and then remove from trays and store in clear baggie. (Actually, I use two baggies to keep the aroma from permeating throughout the freezer.) Use in spaghetti sauce, soups, for boiling chicken, and whatever else you enjoy the flavor of onion in! (Recipe by Barb Shelton)
2 cups pumpkin seeds
Mix ingredients together; place in shallow roasting pan. Roast for 2 hours at 250° stirring frequently (every 15 minutes or so) until "golden brown." Yield: 2 cups.
1 cup margarine
Melt margarine and stir in sugar, syrup and salt. Bring to a boil, stirring constantly. Boil five minutes; remove from heat and stir in soda and vanilla. Gradually pour over corn, mixing well. Turn into shallow roasting pan and bake at 250° for one hour. Stir every 15 minutes. Remove from oven and cool. Makes 6 quarts.
(Note from Barb: This recipe is taken from the Libby's can,
however I have made a few alterations in procedure (not ingredients)
because this is how I do it. It's not necessarily better; it's just how I
do it, and is what I want to pass on to my children, who say that their
Mom's pumpkin pie is the best. They are not one
bit biased either! ;-D )
1 unbaked 9-inch (4-cup) deep-dish pie shell
(either pre-made or home-made.
I use Betty Crocker's pie shell recipes)
3/4 c. cup granulated sugar
1/2 tsp. salt / 1 tsp. ground cinnamon
1/2 tsp. ground ginger / 1/4 tsp. ground cloves
2 eggs / 1¾ cups (15 oz) Libby's® pumpkin
(not pumpkin pie filling!)
1 1/2 cups (12 fluid-oz can) evaporated milk
Combine: sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin, sugar, and spices. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425°F. oven for 15 minutes. Reduce temperature to 350°F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or chill. (Do not freeze as this will cause the crust to separate from the filling.)
For 2 shallow pies, substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425°F. oven for 15 minutes. Reduce temperature to 350°F.; bake for 20 to 30 minutes more, or until pies test done. (From Barb: ...until knife inserted in middle comes out "pretty clean.")
[For lower fat/calorie pie, substitute Nestlé® Carnation® Low-fat Evaporated or Fat Free Evaporated Milk.]
[For High Altitude Baking (6,000 ft.): Deep-dish pie: extend second bake time to 55-60 minutes. Shallow pie: no change.]
Note from Barb: I always do twice this, using the large can of pumpkin. (The double-size recipe is on the large can, so no need to calculate twice this one... unless you want your child to do it for math.) I do one large, one medium, one small, and one cute little "baby" pie, ...which means they come out at different times.
(For more Libby's recipes, go to the website link at bottom of this page.)
(Dave does deer or elk)
1 gallon water / 1 cup salt
1/4 cup Worcestershire sauce
1 box dark brown sugar / 1/2 tsp. liquid smoke
garlic (fresh or powder) optional, to taste
3 to 4 lbs. of elk or deer meat, thinly sliced about 1/4 inch
Soak sliced meat in the brine for 18 to 24 hours. Remove and rinse. Set on towel and cover with another towel. After it dries, (about 1 to 2 hours) set on racks in smoker and smoke for about 10 to 16 hours, depending on how dry you prefer it.
2 cups sugar / 1 cup oil
2 tbsp. cinnamon
/ ½ tsp. nutmeg
Preheat oven to 325.° Beat sugars, oil, molasses, and eggs until smooth.
Combine remaining ingredients (except pumpkin) in a separate bowl; add to wet mixture a little at a time. Stir pumpkin in by hand. Grease and flour
(or spray) a large cookie sheet with sides. (about
11" X 17") Bake at 325° for 20–25 min.
CREAM CHEESE FROSTING:
1 cube (½ cup) butter or margarine, softened
(¼ to ¾ cup more will make it a
If anything on
this page does not make
sense, please email me!
The classy pumpkin, acorns
and fall leaves are from:
The sweet wallpaper is from:
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(This is a free and unpaid "advertisement" for Libby's
Pumpkin just cuz I love their pumpkin and they have "spiced" up
many holidays for our family over the years! ~ Barb)
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