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My Amish Friend's Caramel Corn

Reviewed: Mar. 28, 2012
This is awesome - as is - but you can do SO MUCH MORE with it. This recipe is much easier with cooking directions than using a candy thermometer. I stir constantly in the beginning while on medium heat -dont rush it - until entire surface has small bubbles not just the sides, then dont stir or touch it for 5 minutes while it boils- NEVER FAILS NEVER BURNS & it makes the best coating texture. I find air popped popcorn works best for coating to stick well & coat evenly. I ALWAYS use butter - amish or hand rolled butter I think works best. A best seller at fund raisers - sells out every time & people even order several more batches from me to deliver when we sell out. One batch goes FAST! I add other flavors sometimes- to mix things up: like cayene pepper to make spicy (my personal fav), ginger- or a bit more salt or sea salt - so more like caramel kettle corn; subsitute maple syrup or molasses for part or all of the corn syrup - changes the flavor in a great way. YUM YUM YUM YUM~
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Crusty French Bread

Reviewed: Feb. 2, 2011
I have often failed at making bread from scratch & have used my breadmaker often. The bread maker comes NO WHERE close to this. First attempt tasted good but was dense. My next five attempts went MUCH better when I followed suggestions: 1) combine water, yeast and sugar ahead. making sure water is warm enough - use a thermometer - dont guess, I mixed and let sit for 10 minutes until creamy and bubbly - if you dont have bubbles, your yeast is probably old & wont rise well 2) only put the 2 c flour in to start with salt (I decreased salt, hold off on the oil for now), add the "proofed" yeast/sugar water 3) after this has mixed well (about 5 minutes) I used a kitchen aid mixer with bread hook, until bread is tacky moist, you may need to add more flour, I do it by the TBSPN - like others it took about 2 1/2 c 4) add oil 5) when bread forms together (still tacky) remove from mixer and knead with some additional flour for 6-10 minutes - you tube has some good videos on kneading techniques. Follow the rest of the recipe. Having a warm kitchen/area for it to rise seems to help a lot. First time I think the kitchen was too cold. Second time I put bowl with wet towel ontop of the heating stove. I preheat my oven for at least 1 hour - that seemed to help too. I like crusty so I did egg wash and ice cubes in oven. I baked on pampered chef pizza stone. I've added herbs, cheese, garlic and onion with great success. Really delicious bread. Can't wait to try whole wheat.
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Chocolate Ganache

Reviewed: Nov. 27, 2010
Simple & Decadent - adding different liquor or extracts changes it up. Simply wonderfully perfect! I love to use on cheesecake - cuts the sweetness. Use the best chocolate you can - I love anything 70% or more.
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7 users found this review helpful

 
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