Prairie Flavors Content!


A flour-covered CHRISTMAS


By Laura Araujo


Vanilla Popcorn Photos by Laura Araujo


Apple Oven Pancake


Vanilla Popcorn Sid Sperry, Publisher Yields approximately 24 cups


2 bags microwave butter popcorn 2 sticks butter (not margarine) ½ cup white light syrup 1 cup granulated sugar 1 teaspoon vanilla extract Food coloring (optional)


Pop the popcorn and remove the hulls; empty into a large bowl. In a heavy saucepan, com- bine the remaining ingredients, bring to a boil and cook to soft-ball stage, about fi ve min- utes. If desired, add a few drops of food col- oring of your choice while boiling. Pour the sugar sauce over the popcorn and stir gently to coat the popcorn. Transfer to a baking sheet lined with waxed paper. Allow the popcorn to set up for one hour.


Apple Oven Pancake Serves 4 to 6


3 tablespoons butter 6 tablespoons granulated sugar 1 teaspoon cinnamon


4 medium apples, peeled, cored and sliced 3 tablespoons all-purpose fl our ¼ teaspoon baking powder pinch salt


3 tablespoons milk 2 room-temperature eggs Sour cream (optional)


Preheat the oven to 400°F. Melt the butter in a 10-inch, oven-safe skillet. Add 3 tablespoons of the sugar and the cinnamon and stir. Arrange the apples in a single layer in the skil- let. Cook over medium for 5 minutes. In a medium bowl, whisk together the fl our, bak- ing powder and salt. Separate the egg yolks and whites. Add the yolks and the milk to the fl our mixture and mix until smooth. Place the egg whites into a medium bowl and add the remaining 3 tablespoons of sugar. Beat with an electric mixer until the whites form soft peaks. Fold the egg whites into the fl our mix- ture. Pour the batter over the apples. Bake for 10 minutes or until golden. If desired, serve with sour cream.


Bonus


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