Simple recipes are the best.  My Grandma Swenson lived in Minnesota and my family would travel each summer to visit her along with the rest of my Dad’s family who lived simply on farms and in small towns.  I remember the wonderful home cooked meals served by my grandma and aunties.  They also made the best desserts and treats. I have an old church recipe book that my grandma gave me when I graduated from high school.  I love to look through this treasure of small town Minnesota and I always bring it out this time of year when I make snacks for Halloween night.  The caramel corn is so yummy.  It stores well, but we usually never have any left to store.  The Goblin punch was fun to make when my kids were little and was a favorite at the elementary school parties each year.  And of course, who doesn’t love a warm apple crisp on a chilly fall evening.  Enjoy!

 

Old Fashioned Caramel Corn

Ingredients

6  cups popped popcorn

2 cups packed brown sugar

1 cup butter, cubed

1/2 cup Karo light corn syrup

1 teaspoon salt

2 teaspoons vanilla extract

1/2 teaspoon baking soda

Directions

Place popcorn in a large bowl and set aside. In a large saucepan, combine the brown sugar, butter, corn syrup and salt; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally.

Remove from the heat. Stir in vanilla and baking soda; mix well. Pour over popcorn and stir until well-coated. Pour into two greased 13×9-in. baking pans.

Bake, uncovered, at 250° for 30 minutes, stirring occasionally. Cool completely. Store in airtight containers.

Goblin Punch

1 quart chilled orange juice

1 quart orange sherbert

2 quarts chilled ginger ale

Apple Crisp

Ingredients

8 medium apples, peeled and sliced

1 1/2 c. brown sugar

1 c. flour

1 c. oats

1 1/2 tsp. cinnamon

1/2 c. butter

Directions

Grease 9×13 pan. Layer apples in the bottom of the pan.  Mix remaining ingredients well and sprinkle over apples.  Bake at 350 degrees for approximately 30 minutes until apples are tender and the topping is golden brown.  

I like to serve this warm over french vanilla ice cream.

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