Cooking in the oven can take time - something many of us don’t have. When you come home from a hard day working you don’t want to wait for an hour to have dinner. Baked or ‘jacket’ potatoes take at least sixty minutes for the centres to get soft. A better way is to cook them in the microwave, and if you like the skin to be crisp, finish them off in a hot oven for ten minutes at the end.
Prick a potato with a fork and cook it on full power for about 4-5 minutes (depending on the size). Then put it into a preheated hot oven 200C/400F and cook it on a piece of foil on a high shelf till the skin is crisp and begins to brown (about 10 minutes). Split the potato in half and slide in a large dollop of butter. (If you like a softer consistency, mash the potato flesh with a fork and mix in a tablespoon of milk or cream and then add the butter.)
“I don’t really like loose corn. I really like corn-on-the-cob. And I like candy corn, so it follows that I would probably love candy-corn-on-the-cob. Unfortunately, I’ve never seen candy-corn-on-the-cob. So I must make it.”
His reasoning is sound. We highly recommend visiting Kyle’s blog to read about his step-by-step trial and error process that ultimately led to the delicious creation you see here. Yet another reason to love candy corn!
6 TBSP butter or margarine, slightly softened
2 cups self-rising flour
1 TBSP granulated sugar
½ cup raisins (optional)
1 egg, well beaten
½ cup milk
4 TBSP heavy cream
With a pastry blender of fork, cut margarine into the flour in a mixing bowl…
Omfg yes I need to make this! I should make an entire feast of “fandom food” sometime >:D