Caramel Corn in a Paper Bag

In this BONUS TRACK of the Indiana Home Cooks podcast, my daughter, Christine, and I make a quick and easy sweet treat that will have everyone standing in the kitchen crunching and munching the moment it’s done. It’s my Caramel Corn cooked in a paper bag. Hear it HERE

My mom made this recipe many times when we were growing up. But I had not tried it in ages. When I ran across it in my recipe file a few years ago around Christmas time, I decided I would give it a try on Christmas Day. Something fun to do while celebrating the holiday.

I remembered the caramel corn tasting good when my mom made it, but I had forgotten how addictive it can be! It is very hard to stop eating it once you start. That’s why I hurry and package as much of it as I can to give as gifts. It’s perfect to pass out to neighbors, co-workers, or as stocking stuffers.

Give it a try while the kids are home on winter break. Or if you need a snack to take to a party. It will be time well spent. Very little time, at that.

Caramel Corn in a Paper Bag  

  • 8 quarts of popped popcorn (unseasoned)
  • 1 C. brown sugar
  • ½ C. butter
  • ¼ C. light corn syrup
  • ½ tsp. salt
  • ½ tsp. baking soda (measure and set aside)
  • One paper grocery bag 

Note:   All microwave cooking instructions are for HIGH POWER, 1100 watts.

Put popped popcorn in paper grocery bag and set aside.

Have 2-3 large baking pans ready to cool caramel corn.

Combine brown sugar, butter, corn syrup, and salt in a microwave-safe bowl.  (1 to 2 quart capacity)  Note:  caramel mixture will expand and bubble during cooking so make sure your cooking vessel is large enough. Set aside the baking soda. 

Microwave caramel ingredients together for 2 minutes.  Stir mixture, and then microwave for 2 more minutes.  Add baking soda and stir.  Mixture will become foamy.  

Pour caramel mixture over popcorn in paper bag.  Fold closed and shake bag to distribute caramel.  Keep bag closed at all times during cooking and shaking. Place bag in microwave oven. If your microwave does not have a turntable, pause a few times during cooking to move bag around.

  • Microwave for 1.5 minutes, then shake bag.  
  • Microwave for 1 minute, shake bag.
  • Microwave for 45 seconds, shake.
  • Microwave for 30 seconds, shake.

When done, open bag carefully away from your face. Pour caramel corn out onto cookie sheets to cool.  

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The first stir.
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After cooking the caramel, baking soda is added.
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The soda causes caramel to foam. It’s ready to pour over popcorn.
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It’s all in the bag. Shake to thoroughly mix.
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It’s a close fit in the microwave.
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This bag has done its duty.
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Ready to pour out and cool.

Home Cooks Improv

My husband and I recently attended a concert performed by the Brubeck Brothers Jazz Quartet. It was swingin’ and be-bopin’ for sure. And it happened to be during the week I was putting together the newest podcast episode with my friend and guest Stephanie Hainje. Listening back to the interview, conducted over wine, caprese salad, and a fresh loaf of my sourdough bread, I realized that our discussion had the free-wheeling feel of a improvisational jazz jam session.

Well…that might be overstating it a tad….But we had a blast sharing our summer cooking experiences, tips, and ideas. It was our farewell to summer, and hello to fall. Enjoy the show (just hit the play button above) and here’s one of the recipes Stephanie is cooking this fall–Roasted Red Pepper Soup. It comes from houseofyumm.com.

You can see more of what Stephanie is cooking on her Instagram page @destinysdishes.

And speaking of fall soups, and improvisation, I performed a kitchen improv tonight for dinner. Italian Sausage and Lentil Soup. I’ll have the details soon, and a BONUS TRACK of the podcast to talk you through the recipe. Stay tuned!

Brewing Again at Thieme & Wagner

Congratulations to David Thieme and Thieme & Wagner Bar, now brewing full-time their own family beer recipes! It’s a resurrection, of sorts, of the pre-Prohibition Thieme & Wagner Brewing Co. Great article in the Lafayette Journal & Courier on Sunday.

David Thieme was the guest on my second Indiana Home Cooks podcast episode last year. If you never heard it, or want to listen again, click the play button above. That episode, and all the others, are available for listening on demand at iTunes/Apple Podcasts or Stitcher (links at the top of the page), or wherever you get your podcasts. Please subscribe, and if you like what you hear, leave a review. It’s wonderful to hear from listeners. If you have a topic you would like to hear about, leave me comment right here on the blog, or in the podcast review section where you listen. Of course you can always comment on Facebook and Instagram, where you will find me @indianahomecooks. Thanks!

Here is a small sample of the memorabilia you’ll find on the walls of Thieme & Wagner Bar, 652 Main St., Lafayette, IN…

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Paleo and Not So Paleo

 

My daughter Christine and I traveled to Manhattan, Kansas, in May to visit friends and our old stomping grounds. (Read more about it in my previous post here.)  On the new podcast episode, we are in the Manhattan kitchen of Karin Matta cooking up an indulgent cauliflower crust pizza.

Also in the new episode we hear more from Sharon Davis of the Home Baking Association. During our chat she mentions the King Arthur Flower website as a superb resource for home bakers. I agree. I have done a lot of sourdough baking recently and have used many tips and recipes from KAF.

See pictures of some of my sourdough baking and other dishes @indianahomecooks on Instagram.

Scroll down for pictures from our Kansas excursion

Karin’s Cauliflower Crust PizzaIMG_5174

Ingredients:

  • 1 cup cooked, riced cauliflower
  • 1 cup shredded mozzarella cheese
  • 1 egg, beaten
  • 1 tsp dried oregano
  • ½ tsp crushed garlic
  • ½ tsp garlic salt
  • Pizza sauce
  • Shredded cheese (for topping)
  • Your choice of additional toppings (olives, meat, grilled onions, mushrooms, etc) – note that toppings need to be precooked (they will be reheated when you complete the broiling process below).

Directions:

To “rice” the Cauliflower:

Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks.  Add to food processor and pulse until it looks like grain.  Do not over-do pulse or you will puree it.  (If you don’t have a food processor, you can grate the whole head with a cheese greater).  Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes (some microwaves are more powerful than others, so you may need to reduce this cooking time).  There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself. – I suggest 4 minutes if only doing 1 cup.  I generally shred the entire cauliflower and make a larger pizza (i.e. doubling all ingredients) or multiple pizzas crusts at one time and freeze extra pizza crusts for future use. 

One large head should produce approximately 3 cups of riced cauliflower.  The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.  We also use riced cauliflower as “rice” by heating it with butter and adding ground meat (or chicken) and additional vegetables for a “stir fry” type meal.

To Make the Pizza Crust: IMG_5172

Preheat oven to 450 degrees.  Spray a cookie sheet with non-stick cooking spray.  I use pizza stones and do not add any cooking spray or oils.   Do NOT put the crust on tin foil as it is very difficult to separate it.

In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella.  Add oregano, crushed garlic and garlic salt; stir.  Transfer to the cookie sheet, and using your hands, pat out into a 9” round.  Optional:  Brush olive oil over top of mixture to help with browning.

Bake at 450 degrees for 15 minutes (start with less time).

Remove from oven.  To the crust, add sauce, toppings and cheese.  Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

Enjoy!  (Karin’s notes in italics. Adapted from Your Lighter Side.)

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Here’s that shredder. Awesome!

 

Susan’s Crazy Chocolate Cake–The recipe is here.

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Highlights from our Kansas excursion…..

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Spoons, anyone? Pryde’s in Westport, Kansas City, MO.
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Karin, me, Christine, & Tori at Radina’s Bakehouse.
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Radina’s has the right attitude.
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Karin’s flat top grill. How cool is that?
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The Flint Hills tallgrass prairie in northeast Kansas.

One summer circle came to a close when Karin and Tori visited West Lafayette at the end of June for the wedding of our daughter Christine and Logan Hack. Christine, born and raised in Kansas, is happy to express her Sunflower State heritage.

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Friends & Neighbors

Catching up with old friends is a delightfully grounding experience. Many years may have passed, but the reminiscing brings you all right back to the same spot in time. For me, that spot is Carbon, Indiana, in northern Clay County, and our little community of friends and neighbors.

The Egloff “clan” all lived within a three-mile radius of my family’s home. The brothers Earl, Ernie, and Ralph (aka Pat), were there my whole life, and their sister Lucille moved almost next door a bit later. There was always something interesting going on with the Egloffs and their spouses and kids. Family cookouts and fishing at the Egloff pond, card parties, church activities, delicious food, and so on.

The oldest brother, Earl, was my grandfather’s best friend and fishing buddy. It was fun just listening to those two talk. It was fun listening to any of the Egloffs talk. Some were droll, some boisterous, but it was always interesting, whatever they had to say, and how they said it. The voice is so much a part of the person. Inflection, dialect, feeling, tone, it all helps define our perception of a person’s identity.

In the latest Indiana Home Cooks podcast episode, I’m joined by two of the Egloff clan. Mary Egloff, wife of Ernie, and Pat Egloff, who is also known as Ralph. (We explain the two identities in the episode!) They graciously shared memories of their younger days, and our common bonds as family friends. Sadly, both Ernie and Pat’s wife Joan are no longer with us. I recently heard an old Irish blessing that struck a chord. “Death leaves a heartache no one can heal, but love leaves a memory no one can steal.” That is abundantly apparent talking with Mary and Pat. They have memories aplenty, and I am blessed to have shared in a few of them.

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Richelle In A Handbasket

There is a place on the alley in Lafayette’s Market Square where an attitude of gratitude is pervasive. When you walk in the door you are greeted with warm hospitality, smiles, and even hugs. Oh, and then there’s the chocolate…and the “Addiction”…and so many other candies and snacks and gift merchandise. And it’s all from Indiana. Well, at least ninety-nine percent of it is, and 100 percent from small businesses. It’s a shop called Richelle In A Handbasket, and the idea is to help people up their game in showing gratitude. On the latest episode of the Indiana Home Cooks Podcast, I visit Richelle In A Handbasket. You can hear it right here:

Richelle Peterson moved from a corporate career to entrepreneur, because of a call to help people do a better job of showing gratitude. A gift card or a box of summer sausage, cheese, and crackers don’t cut it for Richelle. And in the area of corporate gift giving–to clients and employees at holiday time–she saw a huge opportunity. I’ve always said, “Never look a gift horse in the mouth,” but I, and probably most of us, have been on the receiving end of a gift that wasn’t particularly thoughtful. Enter, Richelle Peterson, to the rescue!

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And she does give the impression of riding in to save the day. (Check the podcast–above–to hear why Wonder Woman is so important to her!) We’ve all heard the old phrase “going to hell in a hand basket,” describing a situation going badly. Richelle has faced difficult circumstances, and turned the idea of “going to hell in a hand basket” on its head. The baskets that leave her shop are filled with love and care, hugs and smiles. Her goal is that the recipient feels all those things when they receive one of her baskets. And when they taste the truffles, the toffee, the Addiction snack mix, they taste the quality and care that go into every bite.

The story of Richelle and her shop is the story of Indiana Home Cooks. It’s about understanding the importance of putting your heart and soul into what you do. For me it’s about cooking a meal as an act of love. For Richelle it’s about the thought, care, concern, and love that go into the foods and into the baskets that leave her store to bring smiles and blessings to the recipients. It’s not about what we are eating, it’s about the shared experience, the tradition, the goodness, the love and care that come with the eating.

Richelle is not a fan of the Heath Bar candy bar, as you can hear in the podcast. Her English toffee puts a Heath Bar to shame. Still, I have a recipe for Heath Bar Cake that I’ve made all my life. Maybe I’ll bake one and bring her a slice. And I’ll share the recipe here, another day!

Learn more at richelleinahandbasket.com, and on Facebook.

A Look Back–Part One

The Indiana Home Cooks Podcast keeps moving forward with plans for more shows to listen to and posts to read here on the IHC blog. Sharing the stories of people who cook, eat, and drink in the Hoosier State is my mission, and coming soon are shows featuring Indiana food artisans. First, a sound montage from the recent Artisans Marketplace in Indianapolis, and later, a more in-depth conversation with an artisan candy maker in Lafayette. Watch for those episodes coming soon to Apple Podcasts, iTunes, Stitcher, and SoundCloud. Simply click the links on the right side of this page, or go to those apps on your phone and search for “Indiana Home Cooks.”

So far nineteen podcast episodes have been produced. I’m highlighting a few of my favorites in this and subsequent posts to give readers and listeners an idea of what the show is all about.  It’s about friends spending time together and sharing a few laughs, memories and recipes…

I hope you give these shows a listen if you haven’t already heard them. Please share them with your friends or family, and give them a rating if you have a moment. That will help others find the show too.

I am deeply grateful for the support of family and friends who have encouraged me to pursue this venture, and have been willing accomplices by letting me interview them on tape! It’s been a blast and I’m looking forward to finding and sharing more stories of cooking, eating, and drinking in the Hoosier State. I hope you will join me.

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The week after Easter, I interviewed Susie Butler, owner of Butler Winery in Bloomington. More on that here.  I couldn’t leave without a bottle, or two, of her wine. I also met Richelle Peterson, owner and operator of Richelle In A Handbasket candy and gift shop in Lafayette, when I walked into her shop and she handed me a piece of chocolate. That’s her English Toffee in the picture below. I’ll interview her soon for the podcast. Another day that week I met a fellow podcaster in Lafayette, Craig Martin, host of Art Tap. Craig is an artist and his podcast explores the vast arts scene in the Lafayette area. Check it out on his blog or on Apple Podcasts and iTunes.

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