Caramel Puff Corn

Caramel puff corn is the best - no kernels to stick in your teeth!  This is the microwave recipe, so you do not have to bake it for an hour and then scrub your pan like crazy.  You just throw away the paper bag!  Easy peasy.  I used the caramel recipe from my mom but the technique from the link.

1 1/2 bag puffed corn (7 oz)
2 stick butter
2 cup brown sugar
1/2 cup karo syrup
1/2 tsp salt
1 tsp vanilla
1 tsp baking soda

Melt butter in a large mixing bowl, stir in brown sugar, karo syrup, and salt.  Microwave until hot and bubbly, then add vanilla and baking soda.  The baking soda is what makes it foamy.  Stir in the puff corn until well coated, then pour into the paper bag.  Microwave for 1 minute, stir, repeat for a total of 3 minutes of microwaving,  Rip open the bag and pour onto waxed paper to cool.  Store in airtight container.

Allergy Free Sugar Cookies or Snickerdoodles

This recipe is based on the Allergen Free Chocolate Chip Cookie recipe (and it doubled).  We have made them this way a few times as Henry doesn't really like chocolate that much.  He does, however, like sprinkles, cinnamon, and sugar :)

Allergen Free Sugar Cookies or Snickerdoodles

1 cup oat flour
1 1/2 cup gluten free all purpose blend (bob's red mill - garbanzo bean flour main ingredient)
1/2 tsp xanthan gum
1 T baking powder
1/2 tsp salt
1 cup sugar
1 cup shortening - cold
1/4 cup applesauce - cold
sprinkles or cinnamon & sugar mixture

Whisk together flours, xanthan gum, baking powder, salt, and sugar.  Cut shortening into tablespoon-sized pieces and cut in with a pastry cutter.  Keep cutting until the shortening is about pea-sized.  Stir in applesauce until dough comes together.  Refrigerate for 1 hour.  Use a small cookie scoop to portion out dough.  Roll into a ball and roll in the sprinkles or cinnamon and sugar mixture.  Flatten slightly on cookie sheets and bake at 350° for 10-12 minutes.  Makes 4 dozen cookies.