Popcorn Balls

Every Halloween, when I was a girl, these popcorn balls were my favorite treat in my trick or treat bag.
Mary Lou was a neighbor and my friend's mom. She passed away in 2010. She shared her (hand written) recipe with my sister and me in 2007 because she knew we loved them. 
I've adapted the recipe slightly. I use unsalted butter instead of margarine and added salt. 
It's best to have a candy thermometer for this. 

(I realized (this morning) that I mistakenly doubled the amount of popcorn when I made these yesterday! Good news- they were still delicious! I have corrected the recipe.
Mary Lou's original recipe calls for 3 quarts of popped corn. I think 4 quarts is fine. I got 15 balls out of my mistake yesterday. 
3 quarts, 4 quarts...even 6 quarts...oops!...it's all good!)  

Mary Lou's Popcorn Balls

4 quarts popcorn (popped) (1/2 cup un-popped kernels equals 4 quarts popped)

1 cup sugar

1/3 cup white syrup (Karo)

1/3 cup water

1/4 cup (half a stick) unsalted butter

1/2 teaspoon kosher salt

1 teaspoon vanilla

Pop corn and place in a bowl large enough for mixing. Remove any un-popped kernels. 

Set aside.

Mix sugar, corn syrup, water, butter, and salt in a medium saucepan. Cook, stirring until sugar is dissolved.

Continue cooking without stirring until syrup mixture reaches 235 degrees F on a candy thermometer.

This takes about 15 minutes cooking at medium-high heat. It should be bubbling during the whole time.

Remove from heat.

Add vanilla and stir only enough to mix it through the hot syrup.

Pour the cooked syrup over the popcorn and mix well.

Wet hands slightly and shape corn into balls, using only enough pressure to make the balls stick together. (Have a cup of water ready to re-wet hands as needed.)
Place on a sheet pan lined with wax paper.
Wrap individually in plastic wrap.

Makes about 12 medium balls.

My husband helped form the balls while I took photos.

Texas Sheet Cake

This is my adaption of the recipe my mom always made. She added cinnamon to hers and I never liked the flavor of cinnamon and chocolate together(at least in a cake) so I've omitted that.
It's an easy cake to make with a delicious fudge icing. My mom made it often for reunions and gatherings. My family often requests my version for their birthday cake. 
Chopped nuts sprinkled on top of icing are optional. I've only put nuts on half of the cake because some in my family don't want nuts anywhere near their cake!

Texas Sheet Cake

Preheat oven to 350.

Whisk together in a large bowl and set aside:

2 cups flour
2 cups sugar
1/2 teaspoon kosher salt

In another bowl, whisk together until smooth and set aside:

2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla


In a medium sauce pan, bring just to a boil:

6 tablespoons unsalted butter
1/2 cup vegetable oil
1 cup water
1/2 cup mini semi sweet chocolate chips
1/2 cup cocoa

Pour hot chocolate mixture over flour mixture. Stir together with a large wooden spoon until incorporated. 
Stir egg mixture into batter until well blended.
Pour into sheet pan.

Bake for 20 minutes. Meanwhile...

For Icing-

5 minutes before cake is done, bring to boil in a medium sauce pan:

1 stick (1/2 cup) of unsalted butter
6 tablespoons cocoa
6 tablespoons whole milk

Remove from heat and whisk in:

3 cups powdered sugar
1 teaspoon vanilla
1 tablespoon corn syrup

Spread warm icing over hot cake. Sprinkle chopped toasted pecans on top if desired.
Cool.
In the warmer months, I store it in the refrigerator. 
I like it cold from the refrigerator any time of the year. 

Pumpkin Spice Scones

Scones are actually easy to make and just so pretty with a glaze drizzled on top. It's okay if they aren't perfect triangles...some of mine (the end pieces) are smaller. They still taste good! They are just as nice when cut into squares. This is a version of the Starbuck's scone.

Pumpkin Spice Scones

2 cups unbleached flour
3 tablespoons brown sugar
4 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg (I use fresh grated and I don't measure it)
6 tablespoons cold unsalted butter (cut into small cubes)
1 egg
1/2 cup canned pumpkin
1 tablespoon molasses
3 tablespoons heavy cream
1/2 teaspoon vanilla

Glaze
1 cup powdered sugar
1 tablespoon canned pumpkin
1/4 teaspoon cinnamon
freshly grated nutmeg to taste
1-2 tablespoons milk, half n half or cream (I used cream in the photos)

Line a large baking sheet pan with parchment paper.
In a large bowl, whisk together the flour, sugars, baking powder, baking soda, salt and spices until combined.
Using a pastry cutter, cut butter into the flour mixture until it resembles course crumbs. There should be small chunks of butter still visible.
In a separate bowl, whisk the egg, pumpkin, molasses, cream, and vanilla.
Pour the wet ingredients into the dry. Using a wooden spoon, mix until it just forms a soft dough.
Put dough on a lightly floured surface.
I use the shiny side of freezer paper. It makes clean up easy.
Knead dough just until it comes together -just  a few times. Don't overwork the dough.
Pat out into a 10 x 6 rectangle about 1 inch thick.
Using a pizza cutter or knife, cut the rectangle into 3 equal portions. Now, cut the length of the rectangle in half. Cut the small rectangles into 12 triangles.
Place on prepared pan. Heat oven to 425. While waiting for oven to heat, place pan in freezer.
Bake for 14 minutes. Scones will be golden brown.
Place on wire rack to cool.
To make the glaze, whisk together ingredients and drizzle on cooled scones.

I love freshly grated nutmeg! The spice (whole seed) lasts a long time in a glass jar and it only takes a little grated in recipes. It smells so good!

Grapenut Pudding

This recipe is from a friend with a few of my own tweaks. It's not the prettiest dessert but it is tasty. To me, it kind of looks like a sausage and egg casserole in the baking dish!

Grapenut Pudding

1 cup Grapenuts cereal
3 tablespoons unsalted butter- melted
1/2 cup sugar
3 eggs, well beaten
2 1/4 cups milk
1 teaspoon vanilla
1/4 teaspoon cinnamon
freshly grated nutmeg to taste
1/4 teaspoon kosher salt
handful of raisins (optional)

Preheat oven to 375. Grease a 1 1/2 quart baking dish.
In a small bowl, combine Grapenuts with the melted butter and stir until butter coats the cereal. Set aside.
In a medium bowl, whisk together the eggs and sugar until combined. Whisk in the milk, vanilla, cinnamon, nutmeg and salt until well combined. Stir in the cereal and raisins.
Pour into the greased baking dish. Place the baking dish in a larger pan. Fill the pan with hot water 1 inch below the rim of the baking dish.
Bake for 30 minutes then stir the pudding thoroughly.
Bake for an additional 15-20 minutes.
Serve warm or cold.

Pumpkin Pie Squares

This is like pumpkin pie but on a nutty oat crust. I prefer eating it well chilled and topped with whipped cream.

Pumpkin Pie Squares

1 stick (1/2 cup) unsalted butter, softened
1/2 cup brown sugar
1 cup all-purpose flour
pinch of kosher salt
1/2 cup oats
1/8 cup finely chopped nuts- walnuts or pecans (I don't really measure) - just a small handful
2 eggs
3/4 cup granulated sugar
1 (15 ounce) canned pumpkin
1 teaspoon vanilla
1/2 teaspoon kosher salt
1 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
fresh grated nutmeg to taste (optional but I love it)
1 (12 ounce) can evaporated milk

Preheat oven to 350. Grease an 8 x 11. 5 inch baking dish (or a 9x9 baking dish).
In a stand mixer or large bowl, cream the butter then add the brown sugar. Mix until creamy.
Add flour, oats, salt and nuts. Mix until well combined.
Press into the prepared baking dish. Bake for 15 minutes and set aside.
In a large bowl, whisk eggs then add sugar and mix well. Using a wooden spoon, mix in pumpkin and vanilla until combined. Stir in the salt, spice, cinnamon and nutmeg.
Stir in evaporated milk until well combined.
Pour onto baked crust.
Bake for 35-40 minutes or until center is set.
Cool before cutting into squares. Store in refrigerator.