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Through simple stories, recipes and reflections, RuthAnn Zimmerman gives readers a peek behind the fence at what homestead life is really like. Hardcover $ 32.99
CARAMEL POPCORN
Yields 1 gallon
INGREDIENTS 6 quarts popped corn, lightly salted 1 cup butter 2 cups packed brown sugar ½ cup pure maple syrup 1 tsp. salt 2 T. vanilla ½ tsp. baking soda
DIRECTIONS Pop popcorn and set aside. In medium saucepan over medium-low heat, melt butter, brown sugar, and maple syrup and then simmer for 5 minutes. Remove from heat, wait for simmering to stop, then add salt, vanilla, and baking soda. Mix thoroughly and pour over the popcorn. Stir gently to partially cover all popcorn.
Bake at 250 ° for 45 minutes, stirring every 15 minutes. Cool to room temp and store in airtight containers.
Caramel popcorn is shelf stable for a month or more and can be frozen for 6 or more months.
GATHER WITH FAMILY & FRIENDS
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An all-new recipe collection from Danielle Kartes brings kids into the kitchen and empowers them to explore, learn and contribute. Hardcover $ 19.99
Equips women to create daily rhythms that will help them steward their days with delight, not drudgery. Paperback $ 15.99
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