Subj : Re: Road Tripping                                            [1]
To   : Ruth Haffly
From : Sean Dennis
Date : Sun Sep 29 2024 16:31:51

-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Our rally was held not too far from the Bush facilities.

You weren't too far away from me.  I you remember where I lived when you
stopped by and met me and my then-wife, I live about a mile further east
from there now.

 RH> There's an outlet store in Pigeon Forge, stopped there today and got an
 RH> 8 compartment scone pan, a 6 cup muffin pan and several small
 RH> accessories--with a military discount spent less than $90.

That's a fun place to go but a real pain to navigate through with a mobility
scooter.

I love to go to the Steak 'N Shake across the street and visit Bucee's when
I'm there in the area.

I couldn't find a recipe I liked to go with this message, so I found one on
the Web and added it to my collection...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Buc-ee's Copycat Beaver Nuggets
 Categories: Snacks, Candies, Seandennis
      Yield: 32 Servings
 
     10 oz Puffed corn
    3/4 c  Unsalted butter
      1 c  Firmly packed light brown
           - sugar
    1/2 c  Light corn syrup
    1/2 t  Salt
      1 t  Baking soda
      1 t  Vanilla extract
      1 t  Maple extract (optional)
 
  1. Preheat oven to 250F. Place the puffed corn into a large
  heat-proof bowl. Set aside.
  
  2. Heat the butter, brown sugar, corn syrup, and salt in a small
  saucepan over medium-high heat. Bring to a boil, stirring until the
  butter is melted. Reduce heat to medium-low; boil, undisturbed and
  uncovered, for 5 minutes.
  
  3. Remove the saucepan from heat and stir in vanilla extract and
  baking soda. (See tip 4)
  
  4. Pour the caramel over the corn puffs; stir to coat.
  
  5. Spread the mixture onto an ungreased large disposable aluminum
  roasting pan. Bake for one hour and 15 minutes, removing every 15
  minutes to stir. (See tips 5 and 6)
  
  6. Spread the mixture onto parchment paper to cool. It may seem
  sticky at first but will dry as it cools.
  
  7. Store in an airtight container.
  
  Yield: 16 to 17 cups.
  
  Tips/Notes
  
  1. If using salted butter, reduce the amount of salt to 1/4 teaspoon.
  
  2. The puffed corn that I used in this recipe was salted. If you use
  unsalted puffed corn, increase the amount of salt to 1 teaspoon.
  
  3. The original Buc-ee's Beaver Nuggets taste almost like pancakes and
  syrup. If you prefer that flavor, add a teaspoon of maple syrup to the
  caramel. Otherwise, leave it out.
  
  4. Be careful when you stir the baking soda into the hot caramel. The
  caramel will bubble up and could burn you if you're not careful.
  
  5. I like using a large disposable aluminum roasting pan in this
  recipe so I don't have to worry about cleaning up the baked-on
  caramel. I just throw the pan away!
  
  6. Don't worry if the puffed corn isn't totally covered with the
  caramel initially. As it bakes in the oven, the caramel remains
  liquid and is easily stirred to help coat the puffed corn during the
  15-minute increments.
  
  Calories: 114kcal
  Carbohydrates: 18g
  Protein: 1g
  Fat: 5g
  Saturated Fat: 3g
  Polyunsaturated Fat: 0.3g
  Monounsaturated Fat: 1g
  Trans Fat: 0.2g
  Cholesterol: 11mg
  Sodium: 77mg
  Potassium: 40mg
  Fiber: 1g
  Sugar: 11g
  Vitamin A: 150IU
  Calcium: 8mg
  Iron: 0.3mg
  
  From: https://pudgefactor.com/buc-ees-copycat-beaver-nuggets/
  
  Converted to MealMaster format by Sean Dennis (1:18/200@Fidonet or
  618:618/1@Micronet) on 29 September 2024.
 
MMMMM
 
-- Sean

.... "What?  This isn't the files section?"
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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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