Wendy's Popcorn Flavor Mania

Being the forth of July and with things exploding I thought it was a perfect time to post my popcorn flavors.

We use a Presto popcorn machine that uses 1/2 cup of popcorn at a time.
I hope you enjoy.

Hulk-

It's green but hopefully not mean.
2 T butter

1 T parsley

1/2 t salt

Fred Sauce-

In memory of Fred Weasley and Frank's Hot Sauce Wings.

3 T butter

3 dashes of Louisiana Hot Sauce

Theater-

No movie can be good without it.

2 T butter

1/2 t salt

Smokey Island-

Tabasco Hot Sauce is made on Avery Island off the coast of Louisiana where I'm sure at some point there must have been a fire or maybe it's just the smoked peppers I'm talking about...

3 T butter

5 dashes of Tabasco Chipotle Hot Sauce

Minoan-

Minoan frescoes show men and women participating in a sport of bull-leaping leading some archaeologists to believe that men and women held equal social status.

3 T butter

2 T Bulls Eye Original BBQ Sauce

Yogi Yummies-

Curry sauce is like ketchup...it's good on everything.

2 T butter

1 t curry powder

3 dashes Cholula Garlic Hot Sauce

1/2 t nutritional yeast

1/4 t salt

Radish-licius-

I doubt many Americans have had the real wasabi root but I love how its hotness is more akin to hot mustard than a hot chili pepper. It produces vapors that irritate the nasal passages more than the tongue or throat. The plant grows naturally along stream beds in mountain river valleys in Japan or in very dedicated gardener's gardens.

2 T butter

1 t wasabi powder or paste

1/4 t salt

Dill-iscious-

My favorite dill pickles are Kosher Garlic Dills. How about you?

2 T butter

1 T vinegar

1 t dried dill

1/2 t salt

1/8 t garlic

*can add of few dashes of hot sauce if you like hot kosher garlic dill pickles ;)

Kung Who-

A classic dish in Szechuan cuisine, right?

2 T butter

1/2 t peanut butter

1/2 t Braggs or soy sauce

1/8 t smoked paprika

1/8 t powdered garlic

1/8 t powdered onion

*can add of few dashes of hot sauce for a spicier version

Old Timer-

Sorry to all those youth challenged folks out there.

2 T butter

1/2 t salt

1/2 t pepper

Paco-

A traditional Mexican dish, right?

2 T butter

1 t taco seasonings

Yeasty Beasty-

So cheesy...

3 T butter

3 T nutritional yeast

1/2 t salt

1/4 t yellow mustard

Hi 5-

The five basic flavors of Chinese cooking — sweet, sour, bitter, savory, and salty.

2 T butter

1 t chinese five spice

Ya Pop-
If the flavor is good enough for a Canadian potato chip then they're good enough for popcorn, but I still say eat at your own risk unless you're a kid.
2 T butter
1T ketchup

Italian-

If your salad can take it than so can your popcorn.

3 T butter

1 T italian seasonings

1/8 t salt

Cinnagar-

Sweet goodness.

2 T butter

1 t sugar

1/2 t powdred cinnamon

Fruity-

Aren't we all?

2 T butter

2 t fruit syrup of any flavor you have on hand

Pan Pop-

Pancakes are always a hit. They hit the ceilings, wall, and sometimes even a plate.

3 T butter

1 T maple syrup

1/2 t nutmeg

dash of vanilla extract

Cookie Pop-

Chocolate chip cookies are a Mama'a best tool.

2 T butter

1 t maple syrup

1/2 t molasses

1/4 t salt

1/4 t cinnamon

sprinkling of smashed up chocolate chips

Minty Pop-

According to the International Dairy Foods Association, mint chocolate chip ice cream is the tenth most popular ice cream.

2 T butter

1 t chocolate syrup

1/8 t mint extract

Bumpy Lane Pop-

We may never know who created rocky road ice cream, but at least we have it.

2 T butter

2 t chocolate syrup

1/2 t almond butter

sprinkling of cut up marshmallows

Choco- Pops-

Chocolate...we need not say more.

2 T butter

2 t chocolate syrup

Pie Pop-

An American classic...okay,they originally appeared in England, but they're still good.

2 T butter

1 T fruit butter of any flavor you have on hand

Gingerbread Pop-

Look out for witches especially if you're a hungry lost child in the woods.

2 T butter
1 t sugar
1/2 t molasses
1/4 t salt
1/4 t cinnamon

1/4 t ginger

1/4 t clove

Wendy's Vegan Morning Cake

Wendy's Vegan Morning Cake

makes 2-9x9 pans of yummies

Preheat your oven to 375 degrees.

Whiles that's heating up mix

6 cups of flour

(I grind my own flours. For this I use white winter wheat. I know I should use soft, but I have more hard in the pantry so I'm using it. If you use other flours expect a larger rise out of your cake.)

1/2 cup oil

(I use canola)

1 tablespoon Nutmeg

3 tablespoons Baking Powder

(Please use Non-Aluminum for your good health)

Now remove 1 cup of your mixture and set aside for your crumb topping

Stir in about 4 cups of soy eggnog milk or so to get a good batter.

Divide batter into 2 9x9 pans.

(I use silicone ones. If you don't have this you'll need to grease your pans.)

Sprinkle crumb topping on top of batter.

(You might want to add some chopped nuts like almonds too)

Pop into the oven and cook for about 40 minutes or until the sides start to pull away from the pan.

While letting them cool down you can mix up some icing or

as Max's says snail slim by mixing

1 tablespoon of soy eggnog milk or so with

1 cup of powdered sugar

Drizzle on top of cooled cakes

and then the most important part

consume

I've made two other flavors with the same basic concept which are (Drum roll please...)

Ginger Bread Cake Option:

Mix

6 cups flour

1/3 cup Molasses

1 teaspoon clove, nutmeg, ginger, allspice

2 teaspoons cinnamon

1 cup sugar

1/2 cup oil

3 tablespoons Baking Powder

Don't forget to take out a cup right here before you add the soymilk for your topping.

3 1/2 soymilk (or whatever milk you like)

Bake

Don't forget the icing only this time use soymilk (or whatever milk you like)

Pumpkin Cake Option:

Same as Ginger Bread Cake but add one can of pumkin puree (about two cups) and use less soymilk (or whatever milk you like).

note:

Sometimes the crumb topping needs a bit more oil to form lumps.