C&T Publications Eye On Fine Art Photography - October 2014 | Page 48

Caramel Apple Popcorn
Servings: 6 cups

6 cups popped popcorn, buttered and salted
¾ cup roasted salted peanuts
1 package (10 ounces) Caramel Apple Candy Melts candy
1 bottle (2.5 ounces) Spider Mix Sprinkles
Spread popcorn and peanuts on parchment paper-lined cookie sheet.

In disposable decorating bag, melt candy in microwave at 50 percent power for 1 minute; remove bag and knead. Continue melting
candy for 30-second intervals at 50 percent power until completely melted. Snip off end of bag and drizzle melted candy over
popcorn. Immediately top with sprinkles. Let stand until candy has hardened, about 20 minutes. Break into pieces to serve.

Pumpkin Pound Cake
Servings: 16

3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup (2 sticks) butter, softened
2 cups granulated sugar
4 eggs
1 teaspoon pure vanilla extract
1 1/4 cups canned 100 percent pumpkin (not pie filling)

Preheat oven to 325°F. Prepare Dimensions Large Pumpkin Pan lightly with vegetable pan spray with flour. Place on baking sheet.
In medium bowl, combine flour, baking powder, cinnamon, salt and nutmeg. In large bowl, beat butter and sugar with electric mixer
until light and fluffy. Add eggs, one at a time, mixing well after each addition; beat in vanilla. Add flour mixture alternately with
pumpkin; mix well. Pour batter into prepared pan.
Bake 70–80 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan. Turn onto cooling rack. Cool
completely before serving.
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