Author Diane Pfeifer teases taste buds with one-of-a-kind luscious, gourmet popcorn recipes.
* Tip: Heat oil in the bottom of a Dutch oven over medium-high heat. Include two kernels of corn and add the rest of a 1/2 cup to the oven when those two kernels pop. Cover and increase heat a little, but not too much because popcorn burns easily. Shake the oven from time to time while popping.
Italian-Flavored Popcorn
Ingredients:
popcorn
olive oil
butter
garlic
Parmesan cheese
Preparation:
Pop the popcorn on the stovetop witholive oil instead of cooking oil. Melt butter in another small pan. Add a little olive oil to the butter, then add some garlic to the mix and saute briefly. Pour the mixture over the popcorn, toss with your hands and sprinkle with Parmesan cheese.
Georgia-Peach Crunch
Ingredients:
2 Tbs. butter
2 Tbs. brown sugar
4 Tbs. peach preserves
Preparation:
Melt butter, sugar and preserves in a small pot. Pour over popcorn and spread the mixture on a cookie sheet. Bake in a 350-degree oven for 10 minutes and let cool.
Malted-Milk Balls
Ingredients:
3/4 cup light corn syrup
2 Tbs. butter
1/8 tsp. salt
2 Tbs. malted-milk powder
2 cups chocolate chips, melted
Preparation:
Combine syrup, butter, salt and malted-milk powder in a one-quart sauce pan over medium heat. Bring to a boil and stir to hard-ball stage. When the mixture begins to bubble, remove a spoonful and drop it into cold water. If it turns into a hard ball, then the mixture is ready.
Pour over popcorn and let cool for a few minutes. Make balls and roll them in a bowl of melted chocolate. Freeze for one hour, then you're ready to snack!
Resources For Popcorn Lovers Only
by Diane Pfeifer (ISBN: 0961830603)
Strawberry Patch, April 1989
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