White Chocolate Popcorn

My sister-in-law Dawnie makes this every year for the 4th of July. I had no idea it was so easy until this year!

popcorn (Dawnie uses theater butter microwave popcorn)

white almond bark

Pop popcorn and lay out in a single layer on wax paper or parchment paper. Remove as many unpopped kernels as possible. Melt chocolate in the microwave and drizzle over popcorn. Allow chocolate to harden.

Not sure of the proportions to use here -- I would guess one square of almond bark to a bag of popcorn.

Sour Cream Sugar Cookies

Aaron's grandma's classic recipe. Brings back so many good memories for all of the grandkids.

1 c sugar
1 c butter
2 eggs
1/2 c sour cream*
1/2 tsp vanilla
1/2 tsp baking soda
1 tsp baking powder
3 c flour

Cream butter and sugar in a large bowl. Add eggs, sour cream, and vanilla. Stir thoroughly. Add soda and baking powder and mix well. Add flour about 2/3 cup at a time, stirring constantly. Add more flour if dough is still sticky. Roll out dough on a floured surface and cut out cookies. If dough is hard to work with, put in in the refrigerator for a while. Place cookies on a greased cookie sheet and bake at 375 °F for 10-12 minutes until puffed, set, and just starting to brown around the edges.

Makes 2-3 dozen.

*Or substitute 1/2 c whipping cream for the sour cream and add about 1 additional cup flour

** If you want colored cookies, add food coloring to the batter after mixing the liquid ingredients.

Sausage Fondue

This is a traditional Christmas day brunch dish for the Loertscher family.

8 Slices of bread (or 8 hot dog buns)
2 3/4 cups milk
2 cups grated cheese
1/4 tsp dry mustard
4 eggs
1 1/2 lbs link sausage
1 can cream of mushroom soup

Cube bread. Cut links into thirds, brown, and drain. Place bread in greased baking pan. Top with cheese and sausage. Beat eggs with 2 1/4 cups milk and mustard. Pour over bread and sausage (can be refrigerated overnight at this step). Dilute soup with 1/2 cup of milk and pour into pan. Bake at 300 °F for 1 1/2 hours or until set.

Whip Cream Cake (Sour Cream Cake)

Credit goes to Aaron's grandma, Helen Averett. She made birthday cakes for Aaron and his siblings when they were younger.

This is Aaron's all-time favorite dessert. It is super easy to put together and absolutely delicous.

3 eggs
1 1/3 c sugar
1 tsp vanilla
2 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1 c whipping cream*
1/4 c cold water

Use an electric mixer to beat eggs and sugar at high speed until thick and lemon-colored. Add vanilla. Add soda, baking powder, and 1 cup of flour, mixing well. Mix together cream and water and add to batter. Stir to combine. Add the rest of the flour and combine well. Pour into a greased 9x13 pan. Use a rubber spatula to cut through the batter several times in each direction to release air pockets.

Bake at 375 °F for 25 to 30 minutes. Let cool, then frost with chocolate cream cheese frosting.

*Grandma used old (soured) whipping cream, but we use the fresh stuff. (I can't taste a difference.) You can also use sour cream, but it makes the cake a little less moist.