Mayhaw Jelly Caramel Chocolate Popcorn

Posted on by theexileskitchen by Amanda Ellison Anglin

The title says it all.

Here’s what to do:

Pop your favorite microwave popcorn. I used 3 single serve Orville Redenbacher popcorn. Line a baking sheet with parchment paper and  put the popped corn in as much as a single layer as you can. Set this to the side.

Next, make the jelly caramel. I used mayhaw because that’s what I had in the pantry. Any mild jelly will do, like crabapple or apple apple. In a 2 quart, heavy bottom pot melt 1/2 stick of salted butter and a 1/2 cup of mayhaw jelly, over medium high heat. It’s going to bubble up; stir it constantly while it reduces. Turn the heat down a little bit and add 1 tablespoon of honey and a splash of vanilla.  Whisk in and continue to reduce the jelly mixture. It’s ready to drizzle over the popcorn when it coats a spoon. Carefully pour evenly over the popcorn.  Now, add 1/ 2 cup chocolate chips and, if you like, shake on some seasonal colored sprinkles.  Gently toss everything together. The warmth of the caramel will help to melt the chocolate chips and set the sprinkles. Serve in your popcorn bowl set… what? You don’t have a popcorn bowl set? No problem.  Any big bowl will do.

Mmmm,  is the right sentiment about this snack. So good for watching college football. Or make a batch and take it to Fall Fest.

Blessings from the Exile’s Kitchen. 

Apple Strawberry Crumble

Posted on by theexileskitchen by Amanda Ellison Anglin

The seasons go from summer to autumn on Monday. In the produce section yesterday, pretty USA strawberries and apples were part of my purchase. Strawberries harken the warmer months, and apples beckon the cooler. I combined the fruits for a nice fruity dessert.  Or snack. Or breakfast.

Ingredients:

1 1/2 cups quick oats

1/3 cup self-rising flour

3/4 cup light brown sugar

1/2 stick salted butter, melted

Big dash of cinnamon

4 medium Gala apples, peeled and cut into equal sized wedges (save the skins for another recipe) https://theexileskitchen.com/2023/01/28/crispy-apple-skins/

3/4 cup strawberries,  washed, stemmed, and thinly sliced

More salted butter, cut into pats

What to do:

Into a 9×9 casserole dish or 9 inch pie plate, pour a little of the melted butter to coat the bottom. Set to the side. Preheat oven to 350°.

In a medium-sized bowl, combine the oats, flour, brown sugar,  cinnamon, and the rest of the melted butter. This will be the crumble top.

Next, arrange your apples in the dish in a single layer. Then, top the apples with the sliced strawberries. Take a few of the pats of butter and dot evenly over the fruit.

Then, take the crumble mixture and sprinkle  over the butter and fruit, covering well. Place the rest of the butter pats evenly over the top.

Place the filled dish in the center of the oven and bake for about 35 minutes or until the top is nice and brown. 

I served this apple strawberry crumble with a few dollops of light strawberry ice cream and stuck a few crispy apple skins on top. That link is above in the ingredients list.

It’s that time of year when the calendar says autumn, but the temperature says summer. This crumble is a tasty blending of those two seasons. September and October are months of reflection and anticipation.  It’s not quite the end of the year, but close. Have we met any of the goals we set back in January? Well, you have three more months and a few days…

Seasons of change Blessings from the Exile’s Kitchen.