Recipes from Fabulous Friday Part 1 (from Rebecca Davis)

Chocolate-Almond Popcorn (from Amber Connell)

(From www.marthastewart.com)

Makes about 30 cups



25 cups popped popcorn (from about 1 cup kernels)

3 cups unsalted whole skin-on almonds, toasted (about 1 pound)

1 cup sugar

1 cup light corn syrup

8 tablespoons (1 stick) unsalted butter

1/4 cup unsweetened cocoa powder

2 teaspoons coarse salt





Preheat oven to 200 degrees. Put popcorn in a large bowl. Add the nuts; set
aside. Put sugar, corn syrup, butter, cocoa, and salt in a medium saucepan.
Cook over medium heat, stirring, until mixture comes to a gentle simmer,
about 5 minutes.



Pour sugar mixture over popcorn and nuts; toss to coat. Transfer to rimmed
baking sheets; bake, stirring every 20 minutes, until almost dry, about 1
hour. Let cool on sheets on wire racks.



BUTTERNUT SQUASH SOUP



Kent Anderson, chef at Chef's Table Restaurant, Provo, Utah



3 T Vegetable Oil

2 T Vegetable Oil

2 Medium onions, small dice

3 medium-sized Butternut Squash, cut in half and seeded

3 C. Chicken Stock

1.5 C Heavy Whipping Cream

1 T Salt

1 T Pepper

2 T nutmeg

2 T fresh ground mace



Heat oven to 350 degrees. Lightly oil butternut squash with 2 T. oil and
place on baking sheet.

Roast the squash uncovered until tender, approximately 30 minutes. Remove
from heat and allow to cool slightly. Using a spoon, remove the flesh from
the squash and set aside in utility bowl.



Heat oil in a large soup pot

Add onions and cook over moderately low heat until completely translucent

Add cooked squash to onions

Add chicken Stock

Bring to a simmer and allow to cook for 15 minutes to allow for interchange
of flavors.

Add whipping cream and blend to desired consistency in a blender. The
smoother the better!

Adjust seasoning with salt and pepper, nutmeg and mace.



BRATTEN'S CLAM CHOWDER



2 Cans (6 1/2 oz.) minced clams

1/2 C. chopped onions

1 C. chopped celery

2 C. diced, peeled potatoes

3/4 C. butter

3/4 C. flour

1 quart Half and Half

1 1/2 tsp. sugar

1/2 tsp. salt

dash of pepper



Drain liquid from clams and pour over vegetables in a saucepan. Add enough
water to barely cover and simmer over medium heat until potatoes are tender
(approximately 20 minutes). Meanwhile, melt butter and add flour. Cook 2
minutes. Add half and half using whisk. Cook as a white sauce until thick
and smooth. Use a wire whisk to stir. Add unstrained veggies and clams
until heated through. Season and serve.



CINNAMON POPCORN



8 qts. air popped corn

1 cup butter

½ cup light corn syrup

1 10 oz. package of redhots



Combine butter, corn syrup and candies. Bring to a boil over medium heat.
Boil for 2 minutes, stirring constantly. Pour over popcorn and mix evenly.
Put in a flat pan and bake at 250 for 30 minutes, stirring halfway through.
Pour out and cool on waxed paper. (Makes 2 pans)



Chocolate Covered Popcorn from Ashley Thelin

(salty sweet and we can't get enough!)

2 Bags microwave popcorn

1 cup M&M's

¾ cup Peanuts (optional)


1 ½ cups stick pretzels

1 cup mini marshmallows

1 bag white chocolate chips

Milk or dark chocolate to drizzle

(Can use chocolate specifically made to melt

like a dipping chocolate rather than normal

Chocolate chips and it will set up faster. Regular

chocolate chips taste just as good but longer


to harden)

Pop popcorn and remove unpopped kernels. Put popcorn, M&M's, peanuts,
pretzels and marshmallows in a BIG bowl (or split in two bowls.) Melt white
chocolate chips on half power in microwave, stirring every 30 seconds or so.
Pour over popcorn mixture and mix until evenly coated (using hands may work
well). Spread on two cookie sheets. Melt dipping chocolate (I use one
whole bag of regular chocolate chips) and drizzle all over popcorn. Let
sit until chocolate sets. May place in the fridge to speed it up.