Karen's Kitchen
Monthly Column by Karen Miller

Ol' Fashioned Recipes

As I peeled my apples for canning recently I was lost in thought of how our grandmothers and great-grandmothers must have cooked. No modern appliances, no convenience or instant foods. Yet, it was a labor of love. They were at home with their families around them. I’m sure they worked sunup to sundown, yet they had no outside distractions of television, carpools, soccer teams, etc. I smiled to myself as I sat in my modern kitchen and said a prayer of thanksgiving for all of the generations of moms and wives who came before me. May I carry on their traditions in my role as wife and mother…with my modern conveniences and trying to keep out all of the distractions.

cracker jackHomemade Cracker Jack

1 cup sorghum (our local health food store sells this)
2 cups sugar
2 tablespoons vinegar
1 teaspoon baking soda
2 tablespoons butter
2 gallons popped corn

Cover your table or countertops with waxed paper or lightly buttered foil.

Combine all ingredients (not popcorn) in a large saucepan and bring to a boil. Continue boiling until the mixture reaches the hard-ball (candy) stage. (In a glass of cold water, drizzle some of the boiling liquid and watch for it to form a ball shape that is hard when pressed with a spoon.) Pour this very hot mixture over the popped corn. Stir and toss until all popcorn is covered. Slowly pour out the popcorn onto your prepared surface. Allow to cool. Don’t be tempted to taste too quickly, it is very hot. Enjoy! This would be a nice Christmas family tradition.

Spiced Hot Chocolate (A different twist to a wintertime treat!)

1/4 cup unsweetened cocoa powder
4 tablespoons sugar
1/2 cup boiling water
1/3 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1 teaspoon vanilla extract
1 quart milk
Dash salt

In a large saucepan, combine cocoa and sugar. Slowly add the boiling water, stirring constantly. Cook over medium heat until the sugar is completely dissolved. Add milk slowly while mixing. Add spices and salt. Do not allow this to boil; just heat until hot.

Top with marshmallows or whipped cream.

Peanut Candy

1 cup brown sugar
1/2 cup light corn syrup (Karo)
1/2 cup molasses
1 cup water
4 tablespoons butter
1/2 teaspoon vanilla extract
2 cups peanuts (cocktail)

In a large saucepan, heat sugar, corn syrup, molasses and water. Bring to a boil. Continue boiling until it reaches the soft-ball (candy) stage. (In a glass of cold water, drizzle some of the boiling liquid and watch for it to form a ball shape. Press the ball with a spoon, it should not be hard, but soft.) Add butter and vanilla. Remove from heat and mix in peanuts. Pour into a buttered pan (11x7-inches or 13x9-inches) and cool. Cut into squares while still warm.

May you all have a focused and faith-filled Thanksgiving and Christmas season with your families.

"Being cheerful keeps you healthy" (Proverbs 17:22 GNB).

Blessings, 
Karen Miller

Send recipe requests, comments, suggestions to me at millersburgthree@embarqmail.com.


About the Author: Karen Miller is an avid recipe and cookbook collector who loves to eat as much as she loves to cook! In this monthly column, Karen shares recipes from her vast personal collection—all tried and true and approved by her family. Her favorite recipes have come from friends and family over the years. Those tattered and splattered recipe cards are often the best! Karen hopes you will find inspiration for your next family meal or gathering from among the recipes. She writes from her home in Holmes County, Ohio. Her favorite fans of her cooking are husband Allen and son Quinn. You can write to Karen at millersburgthree@embarqmail.com. Karen and her husband also have a home-based business as Shaklee Independent Distributors: www.Shaklee.net/beacon.

Photo is courtesy of Wickimedia.org. Used by permission. Licensed under Creative Commons Attribution 2.0 License.


Copyright © 2008 Positively Feminine®, Inc.