Place puff corn in a large roaster pan.
In 2 quart sauce pan bring the butter, sugar & corn syrup to bring to boil, then cook for 2 minutes.
Add the baking soda- this will cause the caramel mixture to foam up.
Stir well and remove from heat.
Pour over puff corn in roaster and bake in 250* oven for 45 minutes, stirring every 10-15 minutes.
Remove from oven, spread out onto wax paper to cool.
Combine all ingredients except puff corn. Bring to a boil and
Over medium heat, melt the caramels, add butter and oil, mix.
Add the marshmellows.
When everything is melted, pour over the puff corn (found in potato chip isle).
Form into balls and wrap in plastic wrap.
Most of the time, I melt the mixture in the microwave, instead of using stove top. Can also put in a 13 x 9 cake pan, instead of making individual balls.
*Omit salt if using Puff Corn.
Place puff corn in a large roasting pan.
In a 2 quart sauce pan bring butter, sugar and syrup to a boil.
Boil for 2 minutes.
Remove from heat and add baking soda. Caramel will foam.
Stir well.
Pour over puff corn and bake at 250F for 45 minutes; stirring every 10-15 minutes.
Spread on waxed paper to cool.
Heat brown sugar, butter, and syrup on the stove and bring to a boil.
Boil for 2 minutes and remove from heat.
Stir in the baking soda and vanilla and dissolve.
In a separate large bowl mix the puff corn and the stove mixture.
Pour on a large cookie sheet.
Put in a 250 degree oven for 10 minute.
Stir it and bake for another 10 minute.
Stir one more time and bake for another 10 minute.
Pour it onto wax paper and let it cool.
Pull apart if needed and enjoy!
Place corn curls in large roaster pan.
In 2-quart saucepan, cook together for 2 minutes the butter, brown sugar and corn syrup.
Add baking soda; mixture will foam.
Pour caramel mixture over corn curls and stir until mixed.
Place in 250\u00b0 oven for 45 minutes.
Stir at least every 10 to 15 minutes. Remove from oven and pour on wax paper and break apart.
Preheat oven to 400\u00b0F. Line a baking tray with parchment paper.
Heat oil in a large frying pan over high heat. Saute leek and zucchini for 4-5 mins, until tender. Transfer to a bowl. Add tuna, creamed corn and cheese. Season.
Place 4 squares of puff pastry onto prepared tray. Distribute filling between centers and brush edges with egg. Top with remaining puff pastry. Press edges together and roll inwards to seal. Brush with egg and bake for 20-25 mins, or until golden brown and puffed.
Serve with salad.
ach 1/2 of the puff pastry to a rectangle about
edium saucepan, combine broccoli, beans, corn, and celery, and add enough
Preheat oven to 400\u00b0F. Grease a 12 cup muffin pan. Whisk mustard, milk, nutmeg and eggs. Season then add 1/2 the cheese, chopped marjoram, peppers and sweet corn.
Roll out puff pastry on a floured work surface to around 1/8 inch thick. Cut out 12 - 4 1/2 inch discs. Line each muffin well with 1 disc. Fold any overlapping pastry inwards and sprinkle with breadcrumbs. Distribute egg mixture between tart shells and bake for 20-25 mins, until golden brown. Remove from oven, let cool slightly and serve garnished with marjoram.
Boil on low heat the vanilla, brown sugar, Karo and oleo for 15 minutes.
Place the corn puff curls in roaster.
Pour the syrup over the corn.
Stir with wooden spoon (doesn't break corn up). Bake in a 250\u00b0 oven for
1 hour.
Keep mixture stirred. Corn should be coated and not sticky.
Bag when cool.
Preheat the oven to 200\u00b0C; grease your muffin pan.
Cook the mixed vegetables until just tender.
In a big bowl mix cream, 50 g cheese, flour and eggs. Season to taste. Add the veggies.
Cut the puff pastry sheets in half. Stretch them a bit and line each muffin mold with one half.
Fill with the veggie-mixture and then press together the tops of the puff pastry so that you get little packets in which the veggies are enclosed. Sprinkle with remaining cheese.
Bake for 30-35 minutes.
ut the first sheet of puff pastry to 12 inch square
ven heat off and allow puff ring to rest in the
loured work surface, roll out puff pastry into a 18x9 inch
Line 2 cookie sheets with tinfoil and lay corn out.
Mix sugar, syrup, and margarine and cook until boiling.
Take off stove and add soda and vanilla.
Pour over corn.
Preheat oven to 225\u00b0 and bake 1/2 hour.
Mix it twice while in oven.
Remove from pan immediately.
Mix together corn syrup, molasses, brown sugar and vinegar. Boil to brittle stage, then add butter and salt.
Allow bubbling to stop.
Quickly stir in puff rice cereal.
Butter your hands and form balls.
Let stand on wax paper until cold.
Place puff pastry sheets on a paper-
ring to boil.
Mix Corn Starch in 1/4 cup