Poppycock- A Kline Tradition!

In our family, the Christmas Season is full of tradition. Enjoy one of our favorite recipes from Grandpa Kline. This sweet, crunchy popcorn is sure to become one of your favorites  if you give it a chance, we promise!!

1 c. butter
2 c. white sugar
1/2 c. corn syrup
1 tsp. salt
1 tsp. vanilla
1/2 tsp. baking soda
3 (2 1/2 oz.) pkg. almonds (I skipped these this batch)
2 (16 oz.) pkg. pecan halves (I used 3 c.)
5 qt. popped corn (I used 6 qt.)

Here are the directions in my Grandpa's own words...

Combine butter, syrup, and the sugar carefully, keeping it from the sides of heave saucepan (this is to keep it from getting up on the sides of the pan and turning it sugary later). Then I covered the pan as it started to heat over low flame for a minute or two, until I thought the sugar was all dissolved. Bring to a roaring boil, remove from heat. Stir in vanilla and soda. Pour mixture over corn and nuts. Quickly  stir until well coated. Pour into two 9 x 13 baking pans. Bake at 250 degrees until dry. I only bake it 20 minutes though the original recipe said 1 hour, stirring every 20 minutes.

For those who like step by step instructions with photos...

Pop 4-6 quarts of popcorn.

I popped my own corn on the stove, but this recipe works great with bagged popcorn We have found that the buttery popcorn is delicious with this recipe!

Combine 1 c. butter, 2 c. sugar, 1/2 c. light corn syrup in a pan. Stir until melted. Cover for two minutes over low heat until sugar is dissolved.

Uncover and bring to a hard boil while stirring constantly.

Remove from heat and stir in 1/2 tsp. baking soda and 

1 tsp. vanilla.

Quickly pour mixture over popcorn and nuts. Stir until coated.

Layer onto cookie sheets or in 2-9 x 13 pans.

Bake at 250 degrees for 20-30 minutes, stirring every 10 minutes until dry.

Grab a friend, a couple bowls and your favorite hot drinks (mine would currently be hot chocolate with Kraft snowman french vanilla marshmallows). Fill the bowls with some of the tasty Poppycock and plop down next to the Christmas tree. Memories are in the making!

Hershey's Chocolate Cake- High Altitude

My "Go-To" Birthday Cake. Happy 3rd Birthday to my little boy. And thanks to adjustments needed at 7000', we managed to have a successful cake with no sunken hole in the middle!

2 c. minus 2 Tbsp. sugar
1 3/4 c. flour
3/4 c. Hershey's cocoa
1 1/4 tsp. baking powder
1 1/4 tsp. baking soda
1 tsp. salt
2 large eggs
1 c. plus 2 Tbsp. milk
1/2 c. canola oil
2 tsp. vanilla extract
1 c. boiling water

Heat oven to 350 degrees. Grease and flour two 9" round pans. (I also bake this in a 9 x 13 pan occasionally). Stir together sugar, flour, baking powder, baking soda and salt in bowl. Add eggs, milk, oil and vanilla. Beat with a mixer for 2 minutes. Carefully stir in boiling water. Pour into pans.

Bake 30-35 minutes until toothpick in the center comes out clean.

Frost with Chocolate Frosting.

Hershey's Chocolate Frosting

The "Go-To" frosting for our "Go-To" Birthday Cake...

1/2 c. butter
2/3 c. cocoa
3 c. powdered sugar

Melt butter, add cocoa. Stir until blended. Alternate milk and sugar. Beat until fluffy. Stir in  vanilla. Makes 2 cups of frosting.