I would be grateful for the recipes for English toffee and buckeyes, please. It will be a while before I'm up to making candy again, I'm sure, but I didn't want to forget to ask.I'll post some pictures from making Swedish toffee for tips.
Let me know if you want me to also post English toffee (Heath bar) and buckeyes (Reese's peanut butter cups).
I can also post the recipe I tried for honeycomb candy. Don't think I took any pictures of that, though. Didn't have it in a large enough pot, and it was like a grammar school science fair volcano demonstration gone wrong when I added the baking soda. What a disaster.
I can't say we've never bought dressing, but it's a rarity. My husband occasionally buys a bottle of Asian Sesame dressing, and it's almost a scence out of a sitcom if he gets it out at dinner. The children call it an "abomination," not because of the flavor but because it is storebought with lots of yucky ingredients. (These are the same kids who would gladly eat any number of storebought abominations if I let them, but their father's salad dressing gets the condemnation.) I need to be better about making Asian dressings for him so that he doesn't have to resort to the store.Love homemade salad dressing. We have not bought any for over 50 yrs. It's so easy to make and healthier too.
The paraffin is weird, I must say.Buckeyes are fun. We tried a lot of different peanut butters in a buckeye peanut butter taste test challenge over 10 years ago.
Best was Smucker's Natural Creamy, followed closely by Stonewall Kitchen Creamy Peanut Butter, all natural. Worst flavor were store brands. Major brands (Skippy Natural Creamy, JIF Creamy) were just o.k., nothing special
Adjust amount of confectioners' sugar based on the size of the peanut butter jar.
Adapted from the cookbook These Guys Are Good. The Senior Tour Wives Cookbook.
1, 16-oz. jar (1 ¾ cups) creamy peanut butter
1 cup (2 sticks) butter or margarine, softened
1½ pounds (5 ¼ cups) confectioners’ sugar
Semisweet chocolate chips, lots (Name brand is better than store brand.)
2 tablespoons shortening (optional)
2 tablespoons shredded paraffin (optional)
Mix peanut butter and butter in a mixing bowl. Blend in the confectioners’ sugar gradually. Shape into 1-inch balls. Place balls on wax paper-lined cookie sheets or sheet cake holders and place in refrigerator. Chill until firm. Combine chocolate chips, shortening, and paraffin (optional) in a double boiler and melt chocolate. Dip the balls into the chocolate mixture quickly using a cocktail fork and place on waxed paper. Refrigerate until firm.
Makes over 100 buckeyes, if using 18-oz .peanut butter and 6 cups sugar.
Notes: Very easy. Better with a brand-name peanut butter, rather than a store brand. Easy with Kitchen Aid mixer and paddle blade. Cream the peanut butter and softened butter. Add sugar and blend. If the mixture looks like coarse sand, add a little cooking oil (peanut oil, if you have it) until the mixture holds together. Place in refrigerator to firm. Use a little butter or shortening (better) on your hands, too, when you roll mixture into balls, so the mixture doesn’t stick as much. Don’t worry if the balls aren’t round with the first shaping; just get the balls roughly shaped. Picking up peanut butter for rolling with a tablespoon helps get the balls the same size. Let chill and roll again to make the balls smooth. If the balls soften while dipping, place that tray back in the refrigerator and dip some from another tray, so the ball doesn’t slip off the cocktail fork into the chocolate. Don’t dip the balls completely in chocolate, to form an “eye.” Store in the refrigerator.
The more I learn about food and cooking, the weirder it gets.Yes, and it's optional. I buy old cookbooks at library book sales. You see it in some old chocolate candy recipes for sheen.
If you love chocolate you have probably enjoyed all different varieties of it, open to finding just the right flavor, consistency and texture as well as the richness you prefer. Even if you choose fine, expensive chocolate, you have, no doubt – at one time or another – settled for a ‘lesser...guardianlv.com
Indeed, it's been a while since I've had fresh pasta. The last time I was probably a teenager.We had a yummy pizza dinner last night—garlic oil for sauce, fresh mozzarella, and chopped asparagus. We’ve been able to get some bundles of very slender spears for an excellent price recently, so lots of asparagus for us.
@PaulOinMA, thank you for that recipe as well.
@SpaceBus, we enjoy making pasta as well, but I don’t do it frequently. It disappears too quickly.