Share Your Culinary Arts recipes


By Bob Evans

With the Corona Virus keeping us all indoors and away from friends, family, church, celebrations, and, theatre, we all find an escape. I have found myself watching more TV (especially news–because News/Editorial was my focus in college and led to my career as a journalism teacher).

Live theatre kept me out of boredom after retirement and after all the local newspapers dried up. I hired someone to create a website for me so that I could continue to write and digitally publish. I thought I would offer advertising to support my interest but soon realized that if I did my job, I did not have time to market and sell. That being the case, KC Applauds is a labor of love and my creative outlet–most certainly not a money-making endeavor.

The COVID crisis caught me unprepared. In March, I went to Quality Hill Playhouse to view a show, and while sitting in my car before the show, the Big 12 Tournament opening round had just begun. I listened to the first part of the game. During intermission, I checked on the Tournament and heard the announcement that further games would not allow attendance. After the show at QHP and while I was driving home, the Tournament was cancelled completely. By the time I was home (a 10-minute drive), other tournaments were announced as closed. The evening news contained notices of closing and postponements.

That weekend, I spent hours updating and posting press releases on postponements and cancellations. Through the next week or two, the postponements turned into out-right cancellations. National tours were cancelling, Broadway went dark. Shows scheduled for Starlight and The Kauffman Center announced cancellations, Along with that came KC Symphony, Lyric Opera, KC Ballet, and the list kept growing.

Once the cancellation notices ended, content for KC Applauds dried up. I know regular viewers/readers continue to view the website. I know they are looking for updates and content.

KC Applauds focuses on the local Arts Community. Some are more readily reviewable than others. Admittedly, some lie beyond my comfort zone and knowledge. Because the website’s focus lies in The Arts, I see no reason that Culinary Arts could not be included.

We enter a time generally filled with family and tradition. As such, I have decided to include guest recipes, stories, and photos from The Arts Community. This is a work in progress and a test to see if there is any interest in sharing your personal stories and photos of your Culinary Arts.

Here is the deal:
• Send a story about a recipe you want to share. Where did you get the recipe? What’s the history? When do you make/share it? Why should others like it? Is it simple or complex?
• Send at least 1 jpg for the story. The photos can be of you, the process, or the finished product. Please no more than 5 photos per submission,
• Send your recipe in a format similar to a cookbook so others recognize it.
• Be sure directions are specific and clear.
• Include your name as you want it to appear as a guest writer
• Label recipe name and send pictures and text through email. Ex: Italian Wedding Cookies Recipe
• Stories should be composed and sent in Word or WordPerfect documents.
• Start text with your byline. Ex: By Jim Public, guest writer
• Send your stories, recipes, photos to

This is a recipe from my mother’s high school cooking class. She said the students were given a recipe to first type and place in their “cookbook” and the next day, they would make the recipe. Mom graduated high school in 1940. At that time there were no Xerox machines, no stencils (those wee typed forms), and no mimeographs, so everything had to be typed by the student from a recipe written on the blackboard.

I don’t know where her original cookbook is or if it might be in a box somewhere. This is a recipe she made for Christmas and for when I had school carnivals to raise money for the PTA. This candy always sold out, and when I took some for class treats before Christmas vacation, it was always a hit with my classmates.

I have made this candy ever since I was old enough to cook. It’s simple, requires no difficult cooking skills, and I learned to make it before we ever had a candy thermometer which made the whole process super-simple.

If you want something super chewy, cook to the soft-crack stage, but beware, it has been known to pull out fillings. But, it is so good. If you want something hard, like a Werther’s, just cook to the hard crack stage. I swear, it is just as good and will still be a crowd-pleaser.

Be sure you have your buttered (spray butter) pan or butter-strayed aluminum foil ready before you begin. The candy sets up quickly when removed from the stove.
*This is BUTTERSCOTCH. Do not use margarine.


1 cup sugar
1 cup white corn syrup
1 ½ teaspoon vinegar (prefer apple cider vinegar with the mother)
1 stick butter (not margarine)

Butter (or butter spray) 8-9″ round pan (Or butter sheets of aluminum foil)

Put sugar and syrup in a 2-3 quart aluminum or stainless steel pan and stir together. Cook over medium to high heat and boil until sugar dissolves and the mixture is clear. When the mixture is boiling and clear, add vinegar. Continue cooking without stirring until 260 (hard ball stage). Add butter (softened works best) and continue cooking to the soft-crack stage (270).

For REALLY CHEWY butterscotch remove at soft crack temp and drop QUICKLY by teaspoonfuls onto a buttered surface.

For BEST results, continue cooking to the hard-crack stage and pour into a buttered pan to cool. Then break into pieces when fully cool. (This is easiest and really fastest.) You can drop by teaspoonfuls, but you must work quickly as small amounts will set fast.

The result is kinda like a Werther’s candy–only better. Careful, it’s addictive.

Start to finish time: less than 30 minutes



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