Chewy Caramel Corn

I consider myself quite spoiled when it comes to caramel corn.  Growing up my mom always made this delicious chewy caramel corn that would leave my sisters and I fighting for any caramel on the sides of the bowl.  In my head (and maybe sometimes out loud) I would laugh at what others called "caramel corn" they would bring to church or school functions.  What I'm snobbishly trying to say is that nothing compares.

Chewy Caramel Corn
from my mom

Pop and clean 2 batches of corn and set aside in a large tupperware bowl

syrup
2 sticks butter
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla

make syrup ~ in a medium size pot melt butter, stir in brown sugar, light corn syrup, and salt.  Bring to a full rolling boil stirring constantly.  Remove from heat.  Stir in baking soda and vanilla.  Pour over popped corn, and stir well.

Store leftovers (if any) in an airtight container

Triple Fudge Cake

This cake is so simple and soooo good.  It only has 4 ingredients and whips up in no time.  As a kid I remember hoping there would be enough for another piece the next day.

Triple Fudge Cake
from mom

1 5 1/2 ounce package chocolate pudding mix
1/2 cup chocolate chips
1 dry chocolate cake mix
1/2 cup chopped nuts (optional)

Cook pudding as directed on package.  Blend dry cake mix into hot pudding.  Pour into greased 9x13 pan.  Sprinkle batter with chocolate chips and nuts.  Bake at 350 degrees for 30-35 minutes.  Serve warm with whip cream.

Apricot Rum Bundt Cake

This is not just any bundt cake, this bundt cake has won five 1st place blue ribbons and 1 best in show award at the Kern County Fair.  After you try it you'll know why.  I wish I could give credit to the author of the cake, but in all my searching I haven't been able to locate the original article.  Someday I hope to give credit where credit's due.  On a side note, when I lived in Bakersfield California I loved getting together with my mom and trying new recipe's.  This one was love at first bite.  I mean it.  My Grandmother came over and we shared a piece with her.  We sent some home with her to share with Grandpa, and later found out that she hid it from him so she could have it all to herself.  So now without further ado~

Apricot Rum Bundt Cake
preheat oven to 350, grease and flour bundt pan.

Cake
1 17oz can apricot halves drained (save juice for syrup)
Puree apricots.  In a large bowl combine pureed apricots with the next five ingredients
1 cup chopped walnuts (I usually substitute pecans because of family members that are allergic to walnuts)
1 cup sugar
1 egg
1/4 cup vegetable oil
1 1/2 teaspoons lemon juice

sift together in a small bowl the next 5 ingredients
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cloves
1 teaspoon cinnamon

combine in a cup
1 teaspoon rum extract
1/4 cup milk

syrup
1 cube butter
1 cup sugar
1/3 cup apricot juice
1/2 tsp rum extract
Put ingredients except extract, in a small pan.  Bring to a boil until butter and sugar are dissolved.  Add extract, cool and pour over cake.

Fold flour mixture and milk mixture alternately into apricot mixture.  Pour into pan and bake 45-50 minutes or until toothpick comes out clean.  Poke holes in hot cake and pour syrup over cake letting it absorb as much as possible.  Let cool 30 minutes in pan, turn out onto cake plate.