If using peanuts, grind peanuts and 2 tablespoons of the peanut oil in a food processor or a blender. If using peanut butter, omit oil.
Cook onion and yam in remaining oil plus butter in a large stockpot for about 15 minutes or until tender.
Add stock coconut milk and peanut butter.
Bring to the boil, reduce heat, cover and simmer for 15 minutes.
Let cool slightly and whirl in blender until smooth.
Season to taste and finish with the fresh lime juice.
Reheat and garnish with Cracker Jacks.
inutes longer.
For Lardy Jacks:
After first rising of
Melt chocolate chips and peanut butter.
Stir in marshmallows and Cracker Jacks.
Drop by teaspoon onto wax paper.
Let set in refrigerator 4 hours or overnight.
Makes 2 1/2 dozen.
Melt chocolate chips with 1 cup peanut butter over warm burner.
Add nuts, Cracker Jacks and marshmallow topping.
Roll into round balls and dip into powdered sugar.
Prepare Graham Cracker Crust in 13 x 9-inch pan. (Double Graham Cracker Crust recipe.) Place Pet milk in freezer for 3 hours. Prepare lemon jello with hot water; set aside.
Beat cream cheese with sugar and lemon juice. Beat milk until fairly thick. Add cheese mixture to jello, then fold in the Pet milk. Pour over Graham Cracker Crust. Chill.
nd sides of the graham cracker pie crust. Cook the pie
Divide popped corn and peanuts between 2 (9 x 13-inch) pans. Cook corn syrup, margarine and sugar over medium heat, stirring constantly.
Boil for 5 minutes without stirring.
Remove from heat.
Add vanilla and baking soda.
Pour over corn and nut mixture; stir well to mix.
Bake at 250\u00b0 for 1 hour, stirring every 15 minutes.
Remove; let cool on wax paper.
Break apart.
Remove any unpopped kernels.
Add peanuts and set aside.
In saucepan, combine brown sugar, butter, corn syrup and salt.
Bring to a boil and boil for 5 minutes, stirring occasionally.
Turn off heat.
Quickly stir in baking soda.
Add popcorn gently with caramel.
Divide caramel corn between two 9 x 9-inch pans.
Place in preheated 250\u00b0 oven and bake for 1 hour, stirring every 15 minutes.
Remove and immediately spread on wax paper to cool.
Put Ritz Bits and peanuts into a large roaster.
Mix sugar, syrup and oleo; boil for 5 minutes.
Add soda and vanilla.
Pour over dry ingredients in roaster.
Mix well.
Bake 20 minutes. Burns very quickly.
Cool a few minutes and spread out on wax paper.
Store in sealed container.
Spray Pam on spoon to prevent sticking.
Mix and boil first 4 ingredients for 5 minutes; add salt, baking soda and vanilla.
Pour over popped corn, stirring well. Put in large baking pan, large enough to allow for stirring.
Bake 45 minutes in a 250\u00b0 oven, stirring every 15 minutes.
Store in airtight container.
Preheat oven to 250\u00b0.
Mix brown sugar, margarine and Karo syrup.
Bring mixture to a boil and allow to boil 4 to 5 minutes. Remove from heat and add soda.
Stir lightly.
Pour over popcorn and nuts.
Mix well.
Place in baking pan.
Allow to bake for 1 hour.
Remember to stir every 15 minutes to keep it mixed well.
Melt butter, syrup and brown sugar and let boil 1 minute. Remove from heat; add baking soda.
Pour mixture over popcorn placed in baking dish or pan.
Bake at 225\u00b0 for 1 hour.
Stir about every 15 minutes in that one hour of baking time.
Set popcorn aside in a large shallow pan. Boil together butter, sugar and vinegar for 5 minutes; remove from heat and add syrup, soda, vanilla and peanuts. Pour over popcorn and stir until well coated. Bake 1 hour at 275\u00b0 to 300\u00b0, stirring every 15 minutes.
Mix popcorn and peanuts in a 9 x 13-inch pan.
Keep warm in a 250\u00b0 oven.
Melt butter, sugar, corn syrup and salt.
Bring to a boil, stirring constantly. Cook 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla.
Quickly pour over popcorn and peanuts. Toss until well coated. Spread in shallow pan and bake at 250\u00b0 for 45 minutes. Break into pieces and put in covered container.
Mix corn and peanuts together in large bowl or roasting pan. Keep warm in 250\u00b0 oven.
Melt butter in heavy 2-quart saucepan. Stir in the brown sugar, corn syrup and salt.
Bring to rolling boil, stirring constantly.
Then boil without stirring for 5 minutes.
Remove from heat; stir in soda and vanilla.
Quickly pour over warm popcorn and nuts while tossing until well coated.
Spread out on shallow baking pan or cookie sheet.
Bake at 250\u00b0 for 45 minutes.
Stir every 15 minutes.
Make sure every piece of popcorn has ...
Mix popped corn and peanuts in very large ovenproof bowl.
Keep warm in 250\u00b0 oven.
Melt margarine in heavy 2-quart saucepan.
Stir in brown sugar, corn syrup and salt.
Bring to rolling boil.
Stir constantly.
Boil without stirring 5 minutes.
Remove from heat and stir in soda and vanilla.
Quickly pour over popcorn mixture, tossing until kernels and nuts are well coated.
Spread out in shallow baking pan.
Bake at 250\u00b0 for 45 minutes, stirring once or twice.
Remove from oven.
Turn out on aluminum foil to ...
Mix together popcorn and peanuts.
Melt butter in a heavy saucepan.
Stir in brown sugar, corn syrup and salt.
Bring to a rolling boil, stirring constantly.
Boil without stirring for 5 minutes.
Remove from heat.
Stir in baking soda and vanilla. Pour over popcorn and peanuts until well coated.
Spread on shallow baking pan.
Bake at 250\u00b0 for 45 minutes.
Stir every 15 minutes.
Remove from oven; let cool on aluminum foil.
Store in airtight container.
Boil last 3 ingredients 1 minute.
Remove from heat and add soda.
Pour over popcorn and bake at 225\u00b0 for 1 hour.
Stir about every 15 minutes.
Mix together the popcorn and peanuts in a very large bowl or roast pan.
Keep this in warm 250\u00b0 oven.
Melt butter in a heavy 2-quart saucepan. Stir in brown sugar, syrup and salt.
Bring to a rolling boil, stirring constantly.
Boil, without stirring, for 5 minutes. Remove from heat. Stir in baking soda and vanilla. Quickly pour over warm popcorn and peanut mixture while tossing until popcorn and nuts are well coated. Spread out in a shallow baking pan or cookie sheet.
Bake at 250\u00b0 for 45 minutes. Stir about every 15 ...
Combine all ingredients except graham cracker crumbs.
Mix until smooth.
Add graham cracker crumbs.
Bake 325 F oven for 50-55 minutes until a knife inserted in center comes out clean.
Cool and serve with whipped topping.