Thursday, October 26, 2006
I have some new taste testers - I mean friends - coming in to town for a YALSA meeting this weekend. So am I making a few favorite things, like my chocolate chip muffins, but I had to try something weird - I mean new, too.
From the Better Homes and Gardens Cookies and Candies (1966) book, here's Peanut Butter Fudge:
2 cups granulated sugar
2/3 cup milk
1/2 pint jar marshmallow creme (1 cup)
1 cup chunk-style peanut butter
1 6 oz. package of semi-sweet chocolate chips
1 teaspoon vanilla
Butter sides of heavy 2-quart saucepan. In it combine sugar and milk. Stir over medium heat till sugar dissolves and mixture boils. Cook to soft-ball stage, or 234 degrees. (Now, this took forever, so I jacked up the heat to hurry it along and surprisingly nothing bad happened.) Remove from heat; quickly add marshmallow creme, peanut butter, chocolate and vanilla; stir just till blended. Pour into buttered 9x9x2 pan. Store 1-inch squares while warm; cut when firm.
Now this looked like something you wouldn't want to eat while in the pan, so I added the Halloween sprinkles. Really, there is no baked good that cannot be enhanced with holiday sprinkles, so this worked out well.
This morning I went to two used book stores, and scored some really weird titles. One is the BHG Gourmet Recipes Made Easy from 1980. The cover indicates that it has "Over 170 step-by-step photos to take the mystery out of preparing gourmet foods." This is good news indeed. Readers of this blog know that many elements of cooking and reading are mysteries to me.