One of my personal favorite traditions in the "mission community" - the cookbook. Standard in every kitchen... a compilation of favorite tried-and-true from scratch recipes. Some of you are familiar with my famous "African carmel corn"... straight from Kigoma, Tanzania. I think I found my new favorite from the Kijabe cookbook. Both recipes below...
Carmel Corn (from Kigoma cookbook)
10 cups popped corn
1 1/2 cups peanuts
1/2 cups margarine
1 cup brown sugar
1/4 cup corn syrup
1/4 tsp salt
1/4 tsp baking soda
1/2 tsp vanilla
Mix together pop corn and peanuts in a large bowl. Melt margarine in large saucepan. Stir in brown sugar, corn syrup and salt. Bring to a rolling boil, stirring constantly. Boil for 5 minutes. Remove from heat, stir in soda and vanilla. Quickly pour over popcorn and peanuts, toss until coated. Spread out in a shallow baking pan. Bake at 250 for 20 minuets.
French Bread II (Carolyn Masterson kindergarten teacher at RVA)
1 Tbs dry yeast
1 1/2 cups warm water
1 Tbs sugar
1 1/2 Tbs soft margarine
4 cups flour
1 Tbs salt
Dissolve yeast in warm sugar water... let it sit until yeast is bubbly. Add margarine, 2 cups of flour and salt. Beat. Gradually add remainder of flour until you have a soft dough. Knead well. Let rise once; shape. Slash tops with knife. Let rise again on pans. When double, bake until brown in 400 degree oven. If soft crust is desired, brush with melted butter right after it is out of the oven.
Variations: I rubbed olive oil and salt on it before I baked it... thought it was really good that way... also great for pizza crust.
