Tuesday, October 20, 2009

Lemon Street Gallery ARTISTREE

I was recently notified that my application to show my crafts in the Lemon Street Gallery ARTISTREE Holiday Show & Sale in Kenosha, WI has been accepted! I am very excited! The event will take place December 2 through 27, 2009, with a reception on December 12, 2009 from 6:00 PM until 9:00 PM. The Lemon Street Gallery is not your typical "nose in the air" art gallery. These are talented down-to-earth artists that love what they do and love to share their passion with others. The gallery offers classes in many mediums: from painting to ceramics to stained glass to mosaics to soap making. If you find yourself in Kenosha, be sure to stop in. You won't be disappointed!

Friday, October 9, 2009

My Favorite Finds #6

Caramel "Corn"
Several years ago, I found this recipe on the back of a bag of Old Dutch Puffcorn for Caramel Corn. I made it and it has become a family tradition during the Christmas holidays. It's actually "addicting"! I have to hide it or it would be gone within a couple of days! It's very simple, especially since you don't have to worry about dealing with a candy thermometer. And though you'd think clean up would be impossible, just run hot tap water over your pans and utencils and the caramel will melt right off. If you can't find this brand of Puffcorn in your area, there are other brands out there that make a simular product. Enjoy!

Caramel Corn - Old Dutch Style
1 Bag of Old Dutch Puffcorn
1 Cup of Butter (Not Margarine)
1 1/4 Cups of Brown Sugar
2/3 Cup of Light Corn Syrup
1 Teaspoon of Baking Soda

-Preheat oven to 250°F.
-Combine butter, brown sugar, and light corn syrup in a 2 quart sauce pan.
-Cook on medium heat until mixture has melted.
-Once mixture has melted add the baking soda. (Note: This will cause the mixture to foam)
-In a large roaster pan pour Old Dutch Puffcorn and pour caramel mixture over the Old Dutch Puffcorn and stir until mixed.
-Place in oven for 45 minutes, stirring at least every 10-15 minutes.
-Remove from oven, pour on wax paper and break apart.
-Let cool and ENJOY!

Store in a plastic or tin container or a zipper style plastic bag to keep them crunchy!