Pre-heat oven to 450 degrees
2 C flour
2 t baking powder
½ t baking soda
½ t salt
Mix the dry ingredients, then add enough buttermilk to make a sticky dough—about 1 cup.
Flour a pastry board, dump the dough onto it and knead lightly until just manageable.
Pat out dough (you can use a rolling-pin, but Mama never did) until it’s about an inch thick.
Cut out biscuits.
Put enough oil in your biscuit pan to cover the bottom well. Heat the oil in the oven until very warm. One at a time, turn biscuits over in hot oil and scoot to the edge until all the biscuits are in the pan. Bake at 450 for twenty or twenty-five minutes or until the biscuits are golden brown.
1 1/2 C brown sugar
1 1/2 C cashews
12 T margarine
6 T light corn syrup
1/2 tsp baking soda
1/2 tsp vanilla
Bring brown sugar, margarine, corn syrup and cashews to a boil. When mixture boils, stop stirring. Cook for five minutes. Stir in soda and vanilla.
Pour over popcorn and put in 250 degree oven for an hour, stirring every 20 minutes.
Spread out on waxed paper to cool. Break up and eat. It’s really (REALLY!) good with coffee.
As I said, this really isn’t my recipe. (I’m always shocked at people who share a recipe as if it’s theirs. Does anyone really create a recipe from scratch?)
This recipe came from my friend Joy and my sweet friend/neighbor/Heavenly Citizen Suezan. They have given my many, many hours of happiness with this corn, and I thank them for sharing their recipes with me.
I’ve enjoyed it for years (summer, winter, spring, AND fall) and now I’m sharing with you!