kettle korn and Cream Puff Dessert Recipe

Kettle Korn Recipe

Notes: You have seen this tasty pop corn snack in stores, and sold just about everywhere. You can make this inexpensively at home.

3 tablespoon granulated sugar
1 teaspoon salt
1/4 cup safflower oil
1 cup raw popcorn
1 tablespoon corn syrup
8 quarts heavy gauge pot/lid

Process granulated sugar and salt in a mini food processor for 60 - 90 seconds.

Using a large heavy gage pot with lid place on stove and preheat on medium high. Pour Safflower oil in pot and heat oil for about 1 minute. Pour corn into hot oil. Heat corn with oil for about 30 seconds, add corn syrup to hot oil and pop corn that has not yet popped. Stir corn mixture to mix corn syrup into the oil. Place lid on pot. The corn should be starting to pop shortly. Shake pot constantly while cooking. When the popcorn starts to pop and has a layer of popped corn covering the raw corn very quickly pour the salt and sugar mixture in to the pop corn that is popping. This needs to be timed right, and quickly done. A few kernels may fly out. A glass lid is a big help. During the cooking process you must be constantly shaking the pot. When the corn has slowed the process of popping, quickly remove the pot from the stove and pour into a large bowl. It's better if some has not popped so the rest will not burn with the sugar content.

Cream Puff Dessert Recipe

1 cup water
1/2 cup butter (no substitutes)
1 cup all-purpose flour
4 eggs

Preheat oven to 400 degrees F. Grease a 13 x 9-inch baking dish.

In a saucepan over medium heat, bring water and butter to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Beat until smooth. Spread into prepared baking dish. Bake for 30 to 35 minutes or until puffed and golden. Cool completely on a wire rack. Meanwhile, prepare Filling.

8 ounces cream cheese, softened
3 1/2 cups cold milk
2 (3.9 ounce) packages instant chocolate pudding mix

In a mixing bowl, beat cream cheese, milk and pudding mix until smooth. Spread over cooled puff; refrigerate for 20 minutes.

1 (8 ounce) container frozen whipped topping, thawed
1/4 cup milk chocolate ice cream topping
1/4 cup caramel ice cream topping
1/3 cup chopped almonds

Spread with whipped topping; refrigerate until serving time.

Just before serving, drizzle with chocolate and caramel toppings; sprinkle with almonds. Store leftovers in the refrigerator.

Yields 12 servings.