This is one of our family’s favorite recipes.  I make it often when I visit the kids, everybody loves this.  It’s an old recipe, I remember my Aunt Idalene making it when I was just a little girl.  It so easy to make, just be careful when you pour in the baking soda; it foams, and this stuff is hot!

~ Jan

Update: 12.20 - after recent batches of cooking it for five minute and having it be too caramelized, to the point it was "almost" burnt, I got smart and used my candy thermometer.  Cooked it to 128-130 degrees (right side of thermometer) and it's perfect! I've only made this a thousand times, why did I never use thermometer before???  I think maybe the culprit is my gas stove, it's hotter than the electric stoves I previously used.  

• 24 cups popped yellow popcorn
• Nonstick cooking spray
• 1 cup butter or margarine
• 2 cups firmly-packed brown sugar
• 1/2 cup light corn syrup
• 1 tsp. salt
• 1/2 tsp. baking soda
• 1 tsp. vanilla

Here's How:
Preheat oven to 250F. Coat the bottom and sides of a large roasting pan with nonstick cooking spray. Place popped popcorn in roasting pan. Salt the popcorn lightly.  I cook the popcorn in an air popper, so I don’t have additional oil.

In a heavy pan, slowly melt butter; stir in brown sugar, corn syrup and salt. Heat to a boil, stirring constantly; boil on medium low heat without stirring for 5 minutes. Remove from heat; stir in baking soda and vanilla. Gradually pour over popped popcorn, mixing well. Bake for 1 hour, on the bottom rack of your oven, stirring every 15 minutes. Remove from oven, cool completely. Break apart and store in tightly-covered container.

Yield: about 6 quarts

Notes:  The secret to this caramel corn is to stir it often when it’s baking, because the caramel topping melts and runs to the bottom of the pan.  If you don’t keep stirring, it just puddles at the bottom.

When you take it out of the oven, immediately put it on sheets of waxed paper that you’ve put on your countertop.  Then let it cool for just a bit and break apart.  If you leave it in the roaster pan, it will stick to the bottom and you will have a mess.

Also immediately immerse your roaster pan in water for easy cleanup.  Do the same as soon as you empty your saucepan of the caramel syrup, or you will have a sticky gooey mess to deal with.

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I’ve made this recipe for Sloppy Joes for thirty+ years now.  It’s just the BEST! It’s our Halloween favorite, and an annual tradition with our family; Sloppy Joes and potato chips every Halloween evening.  It’s one of the classic recipes that you just don’t mess with.  It’s perfect just the way it is…

~ jan

1 lb. ground beef
1 onion, chopped
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 Tablespoon white vinegar
2 heaping Tablespoons brown sugar
1 Cup Heinz Ketchup
1/4 cup water (if you double the recipe, don't double the water, just use 1/4 cup, it's perfect)
Cayenne Pepper to taste

Brown meat and onion, season with salt, pepper and cayenne pepper.

Drain, add remaining ingredients and simmer uncovered for 30 minutes.  If mixture gets too thick, add a bit more water. 

Note:  I usually double this recipe.  When the boys were little, they loved Velveeta Cheese melted on the top of the sloppy joes.  I would put the joes on the bun, top with the cheese, leave the top bun off, and nuke it until the cheese melted.  Velveeta is so “not cool” these days, but for some things it will always be the best!

When John Durkin, chef-owner of Trattoria Diane in Roslyn, was in his 20s and the idea of owning a fine restaurant was decades in the future, Gourmet magazine offered a window into another world. "I thought it was such an elegant magazine," he said, "with all those places in France and Italy - and the recipes always worked."

Durkin still gets Gourmet, but November's issue will be his last. A memo issued Monday by Condé Nast chief executive Chuck Townsend stated that Gourmet, which began publishing in 1940, will cease monthly publication.

According to Townsend, Condé Nast remains committed to the Gourmet brand, "retaining Gourmet's book publishing and television programming, and Gourmet recipes on Epicurious.com." Just last month, Houghton Mifflin Harcourt published "Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen," a cookbook edited by the magazine's editor, Ruth Reichl - perhaps the most prominent food editor in the country.

In addition to Gourmet, wrote Townsend, Cookie (launched in 2007 and self-described as "a lifestyle magazine for the modern mother"), Modern Bride and Elegant Bride will cease publication. However, Brides will increase its frequency from bimonthly to monthly.

Gourmet's sales of ad pages had been steadily declining. The September figures, announced in July, were down 52 percent from a year ago. Bon Appétit, Condé Nast's other heavy-hitting food magazine, will continue to be published. Its September figures were reported to be down only 40 percent. Bon Appétit also has a higher circulation (1.4 million as compared to Gourmet's 978,000, according to Condé Nast's September 2009 media kit), higher household income ($83,563 as compared to $81,179) and lower median age (49 as opposed to 50.3).

Many fans of Starbucks' Pumpkin Spice Latte eagerly wait for it to show up on menus again in the Fall. It made its annual re-appearance last week. However, for those of us on a budget, those little cups of goodness can add up. Making your own at home will not only save you money, but you can also enjoy them year-round. In addition, you have more control over the ingredients, so you can tweak the recipe to your liking.

You can change the sugar and fat content of this recipe quite easily.

Pumpkin Spice Latte
makes 1-2 servings

Ingredients:
2 cups milk
2 tablespoons canned pumpkin OR 1 teaspoon of Torani Pumpkin Spice Syrup (your choice)
2 tablespoons sugar or sugar substitute - you can halve this amount
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don't have an espresso machine.)

Directions:
In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don't have a blender, don't worry about it - just whisk the mixture really well with a wire whisk.

Pour into a large mug or two mugs. Add the espresso on top.

Optional: Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.

Source: DIY Network

I think this sounds wonderful for a chilly fall evening…

Pour very hot apple cider over two fingers of ginger brandy in a coffee cup. Add a cinnamon stick and a thin wedge of orange; too fat a hunk of orange ruins it. Don sheepskin slippers, find comforter and soft seat and, if possible, a working fireplace. Caveat: If you’re like me and occasionally find yourself “ingredient-challenged,” keep in mind that substituting something else for the brandy will radically change the drink; there is some je ne sais quois about the symbiosis of apples and ginger that should not be monkeyed with.

Original recipe source: Killington Ski Resort

Hot Buttered Rum

1-2 tsp. brown sugar
1 Tbs.  good vanilla ice cream
1-2 jiggers of rum
1 tsp. butter
1 cinnamon stick

Mix brown sugar and ice cream in the glass mug, add the rum, fill with hot water...add the cinnamon stick and the pat of butter.

I swear, this works just as well as Mentholatum or Vicks Salve....it's a great inhaler, even if you don't care to drink it.. 

From the L.A. Food Times S.O.S. Column..

My newest favorite Santa Monica restaurant is Rustic Canyon. The pastry chef, Zoe Nathan, has created the yummiest dessert ever, cranberry orange cornmeal cake served with an elegant scoop of homemade ice cream.
I am a baker myself, so I know a fabulous cake when I taste it -- and I've never met a cranberry I didn't love. Will you please ask the chef to share this special recipe?
--Clyde Young, Brentwood

Dear Clyde: This beautifully rustic cornmeal cake has light notes of vanilla and maple, with ricotta folded into the batter just before baking for extra-moist texture. Tart scarlet cranberries and sweetly fragrant orange zest flavor this creation for a perfect fall dessert.

Cranberry orange cornmeal cake

Total time: 1 hour, 40 minutes
Servings: 18
Note: Adapted from pastry chef Zoe Nathan of Rustic Canyon.
2 cups flour
1 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon baking soda
3 eggs
1/4 cup maple syrup
1/4 cup plus 2 tablespoons vegetable oil
1 1/2 tablespoons vanilla
3/4 cup plus 2 tablespoons (1 3/4 sticks) butter
1 1/2 cups plus 2 tablespoons sugar, divided
2 1/4 teaspoons salt
Zest of 1 orange
2 cups ricotta cheese
2 1/2 cups cranberries, divided

1. Heat the oven to 375 degrees. Grease a 9-inch round by 3-inch tall cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, cornmeal, baking powder and baking soda. In a separate medium bowl, whisk together the eggs, maple syrup, oil and vanilla. Set aside.
3. In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter, 1 1/2 cups sugar, salt and zest. Mix just until thoroughly combined; do not overmix.

4. With the mixer running, slowly incorporate the egg mixture into the butter just until combined.
5. With the mixer on low speed, add one-half of the flour mixture to the batter and quickly mix for 5 seconds. Turn off the mixer and add the rest of the flour, the ricotta and one-half of the cranberries. Mix the remaining ingredients into the batter over low speed just until combined, being careful not to overmix.
6. Gently pour the batter into the cake pan and smooth the top. Scatter the remaining cranberries over the top of the cake, and sprinkle with the remaining 2 tablespoons sugar.
7. Bake the cake until a toothpick inserted comes out clean, about 1 hour and 15 minutes. Place a loose piece of foil over the top of the cake if it starts to darken. Cool the cake on a wire rack before removing it from the pan.
Each serving: 354 calories; 6 grams protein; 42 grams carbohydrates; 2 grams fiber; 18 grams fat; 9 grams saturated fat; 72 mg. cholesterol; 444 mg. sodium.

  YUM!  Find this at Pioneer Woman’s Tasty Kitchen

Heads up coconut lovers, this pie is amazing, totally decadent, and the coconut crust is absolutely awesome.  The crust takes it from ordinary to sublime.

Back in August of 2002, I emailed the L.A. Food Times regarding a recipe that I had gotten from their S.O.S. site and lost.  We made it several times and it was one of those special to-die-for recipes, so I was not a happy camper when I misplaced the recipe.

After writing to them, they reposted the recipe for me in their food column, I came across it again today and wanted to put it on Jan CAN Cook before I lost it again.  If you want a truly wonderful dessert, forget about the calories and make this.  It’s really special.

~ jan

DEAR SOS: About five or six years ago you printed a recipe for Lawry's Coconut Pie. It had a coconut crust and was to die for.

JAN

DEAR JAN: This is a great pie for those who fail at making pie crusts. This crust is really simple, consisting of melted butter and coconut pressed into a pie plate.

Lawry's Coconut Banana Cream Pie

Active Work Time: 20 minutes * Total Preparation Time: 30 minutes plus 2 hours chilling

COCONUT PIE SHELL

1/2 cup (1 stick) butter, plus more for pie plate
3 cups sweetened flake coconut

Lightly butter a 9-inch pie plate and set aside.

Melt the 1/2 cup butter in a large skillet over medium heat and brown the coconut flakes, stirring constantly, about 5 minutes. They should be golden brown. Press the coconut firmly and evenly in the pan to form a shell. Chill the crust 30 minutes before filling.

PIE FILLING

4 egg yolks

3/4 cup sugar, divided

3 tablespoons cornstarch

1/4 teaspoon salt

1/4 cup flour

3 cups half-and-half, divided

Yellow food coloring

2 teaspoons vanilla extract

2 bananas

1 cup whipping cream

1 tablespoon powdered sugar

Combine the egg yolks, 1/4 cup of the sugar, the cornstarch, salt and flour in a small bowl. Gradually add 1 cup of the half-and-half.

Combine the remaining 2 cups half-and-half and 1/2 cup of the sugar in a 3-quart saucepan and bring just to boil over medium heat. Add the egg mixture and cook and stir until the mixture returns to a boil and thickens, about 1 minute.

Remove from the heat. Stir in 2 drops of food coloring and the vanilla. Cover the surface with plastic wrap to prevent a skin from forming. Let cool.

Slice the bananas into the pie shell. Pour the filling into the shell.

Whip the cream with the powdered sugar until stiff. Spoon in dollops or pipe with a pastry bag around the edge of the pie. Chill 2 hours before slicing.

6 to 8 servings. Each of 8 servings: 563 calories; 427 mg sodium; 182 mg cholesterol; 39 grams fat; 26 grams saturated fat; 50 grams carbohydrates; 6 grams protein; 1.62 grams fiber.

Update:  So many of you have found your way to this recipe via Pinterest, I appreciate all of the Pins, and hope you all enjoy this incredible pie.  I've received a few emails from people saying it was hard to cut through the crust, the only thing I can think of is that perhaps you are pressing the coconut into the pie pan, too firmly.  The majority of people seem to have no trouble with this, so I hope bit of information helps others who are going to bake this wonderful pie.  The response to it has been so positive, this is truly a one of a kind recipe.

Also, if you would like to see more of my recipes, just go to the main area of Jan CAN Cook, here's a quick click for you, you might also want to go to my Tried' 'N True Hall of Fame, there are some really good recipes in that area.

 

These delicious little bars combine a dense graham cracker base with a velvety custard filling rich with brown sugar and chopped pecans. Sweet, but not overly so, each bar is like a perfect miniature pecan pie baked over a wonderfully crumbly graham cracker crust. Plan ahead and make an extra batch.
These bars are adapted from a recipe by Susan Campoy. Campoy, chef-owner of the French-inspired bistro Julienne, in San Marino, recently passed away due to complications from breast cancer. Her love of cooking and entertaining prompted Campoy to start a home-based catering business and after just a few years she opened Julienne in 1985. Her operation expanded over the years to include a gourmet market. Julienne continues to operate under the direction of Campoy's daughter and business partner, Julie Campoy.

This is just one example of the types of recipes in Campoy's new cookbook, "Celebrating With Julienne."

Graham cracker chewy bars

Total time: 45 minutes, plus cooling time
Servings: 24 bars
Note: Adapted from "Celebrating With Julienne" by Susan Campoy. Campoy writes, "I adapted this recipe from one of my favorite books, 'Nantucket Open-House Cookbook,' by Sarah Leah Chase. I love watching people's expressions when they bite into these bars for the first time. The textures and flavors -- rich toffee, a chewy center and a crunchy bottom -- make everyone smile. The secret is not to over-bake the crust. Serve them at room temperature, so the flavors meld together."

Crust

3 cups graham cracker crumbs
3/4 cup (1 1/2 sticks) butter, at room temperature
1/4 cup sugar
2 tablespoons flour
1. Heat the oven to 350 degrees. In a large bowl with an electric mixer, or in the bowl of a stand mixer, beat the graham cracker crumbs, butter, sugar and flour until moist and well-blended. Press the mixture firmly and evenly over the bottom of a 13-inch by 9-inch baking pan. Bake until the crust is golden brown, 10 to 15 minutes.

Topping and assembly

2 1/2 cups brown sugar
4 extra-large eggs
2/3 cup graham cracker crumbs

1/2 teaspoon baking powder
1 cup pecans, chopped
1 prepared crust

Powdered sugar, if desired
1. While the crust is baking, in a large bowl, whisk together the brown sugar and eggs to blend. Whisk in the graham cracker crumbs, vanilla, salt and baking powder until well-blended. Stir in the pecans.
2. Spread the mixture over the baked crust and return to the 350-degree oven until the filling is dark-golden on top and jiggles slightly when tapped, 20 to 25 minutes. Transfer the pan to a cooling rack and cool completely.
3. Sprinkle a light coating of sifted powdered sugar over the pan if desired, and cut into 24 bars. The bars can be made 1 day in advance. Wrap in plastic and keep at room temperature.
Each bar: 247 calories; 2 grams protein; 36 grams carbohydrates; 1 gram fiber;11 grams fat; 4 grams saturated fat; 50 mg. cholesterol; 184 mg. sodium.

Source: L.A. Food Times S.O.S.