caramel "corn"

INGREDIENTSNutrition

SERVINGS 15UNITS US

• 1(8 ounce) bagpuff corn
• 1cup butter (do not substitute)
• 1cup brown sugar
• 1⁄2cup light corn syrup
• 1teaspoon baking soda

DIRECTIONS

1. Place puff corn in a large roaster pan.
2. In 2 quart sauce pan bring the butter, sugar & corn syrup to bring to boil, then cook for 2 minutes.
3. Add the baking soda- this will cause the caramel mixture to foam up.
4. Stir well and remove from heat.
5. Pour over puff corn in roaster and bake in 250* oven for 45 minutes, stirring every 10-15 minutes.
6. Remove from oven, spread out onto wax paper to cool.

sorbet

i attempted, for the first time ever, to make sorbet!!!

i tore the recipe out of a magazine at the ent's office ;) sheepish grin.

 

i had no raspberries or limes but i really wanted to try it tonight so............ i used frozen blueberries i had on hand (fresh michigan) that also had a few random frozen strawberries and necterine thrown in (berries/fruit i had cleaned and cut for smoothies)

so i followed the directions. i combined 1 cup sugar with 1 cup water, brought to simmer, and "melted" the sugar in. i then added the frozen blueberries, and stirred. i then pureed it in the food processor (two batches....big mess) and did NOT STRAIN IT. i am not afraid of a little chunk here or there and want to live on the wild side. :) i followed the directions from there by freezing until solid, then whipping in chilled bowl, then freezing again. 

i am going to try with raspberries :) and lime. 

the recipe also suggested:  1 cup frozen raspberries/2 cups frozen pineapple chunks or  2 cups frozen cubed mango with the raspberries.