Spiced Popcorn

Makes 2 quarts

1 3 cup white popcorn kernels

3 tablespoons vegetable oil

4 tablespoons unsalted butter, melted

1 teaspoon salt

1 2 teaspoon chili powder

1 4 teaspoon ground allspice

1 4 teaspoon ground cumin

1 2 teaspoon curry powde

r 1 4 teaspoon cayenne pepper

1. In a small saucepan melt the unsalted butter on low heat. 2. Add the
salt, chili powder, ground allspice, ground cumin, curry powder, and
cayenne pepper and stir to combine. Leave the butter and spice mixture
on the lowest heat while popping the corn. 3. Pour 3 tablespoons of
canola oil and 1 3 cup popcorn kernels (or enough to cover the bottom
of the pan no more than one kernel deep) into a heavy 3-quart pan (or
larger) with a lid. 4. Cover and gently shake the pan over medium-high
heat, allowing steam to escape the pan. Remove the pan from the heat
when kernels have stopped popping. 5. Carefully pour popped kernels
into a large bowl and pour the butter and spice mixture over the
popcorn. 6. Stir or gently shake the bowl to cover the kernels with the
butter mixture. *Dont wait too long before serving.
Apples & Cream

Whenever I eat this dish it almost bring tears to my eyes. I still remember all
the happy moments when we all ate this dessert together. Serves 4

2 tablespoons butter

4 golden delicious apples, peeled, cored, and diced

2 tablespoons honey

4 tablespoons water

2 tablespoons Calvados

1 2 teaspoon cinnamon

1 2 cup breadcrumbs

1 tablespoon sugar

1 teaspoon cinnamon whipped cream

1. Heat the butter in a pan and saut apples for 2 minutes. 2. Add honey,
water, Calvados, and cinnamon and let me mixture cook until the apples are
soft but not mushy. 3. Let cool. 4. Toast the breadcrumbs with sugar and
cinnamon in a dry pan. 5. Fill a bowl with the apples, then a layer of cream, and
finally the breadcrumbs. 6. Chill before serving.