|
----- Original Message -----
From: Patricia
To: phaedrus
Sent: Thursday, December 05, 2002 12:00 PM
Subject: White Chocolate Peanut butter swirl fudge
> I have been searching for a receipe for a fudge called Tiger
> butter fudge. I currently buy it at Wattfarms.com or at their
> store. It is a vanilla white chocolate fudge with a peanut butter
> swirl through it, and then they drizzle milk chocolate on top.
> I can only find receipes that are white chocolate melted and poored
> in a pan. To me that is more like a candy not a fudge (fudge is
> creamier). I am hoping that you can help me. Thank you!
> Patty
Hi Patty,
You've probably already seen the below recipes, but they are the only ones
that I can find.
Phaed
Tiger Butter
1 lb white chocolate chips or white chocolate baking squares
1 (12 ounce) jar chunky peanut butter
1 lb semisweet chocolate chips or semisweet baking chocolate
1. Combine white chocolate and peanut butter in top of double boiler.
2. Bring water to a boil and then reduce heat to low.
3. Stir constantly until chocolate is melted (You can use a microwave to do the above steps also).
4. Spread mixture on a wax paper lined 15 x 10 x 1 inch pan.
5. Melt semisweet chocolate and pour over peanut butter mixture.
6. Swirl through with a knife.
7. Chill until firm.
8. Cut into 1 1/2 x 1 inch pieces.
9. Store in refrigerator.
--------------------------
Tiger Butter
1 lb milk chocolate
1 lb white chocolate
1 cup peanut butter
1. Melt milk chocolate in double boiler.
2. At the same time, melt white chocolate over double boiler.
3. Pour melted milk chocolate into lined 11 x 15-inch pan.
4. Spread to cover pan.
5. Immediately combine melted white chocolate with peanut butter.
6. Pour over milk chocolate in pan.
7. Swirl 2 layers with a fork in such a way as to make"tiger" stripes.
8. Allow to set.
9. Cut into small squares with sharp knife
----------------------
Tiger Butter Fudge
1 lb. almond bark
1/2 c. crunchy peanut butter
3 oz chocolate chips
Melt together. Pour on greased cookie sheet. Melt 3 ounce chocolate chips.
Pour over and ripple with knife. Cut in squares while firm, not hard.
(Double recipe makes a cookie sheet full.)
----- Original Message -----
From: "slick chick"
To: phaedrus
Sent: Friday, December 06, 2002 12:58 AM
Subject: how do i make homemade honeycomb
>
Hello Slick,
The only recipe that I can find is for "honeycomb candy". See below.
Phaed
Honeycomb Candy
Ingredients :
1 c. dark corn syrup
1 c. sugar
1 tbsp. vinegar
1 tbsp. baking soda
Preparation :
Cook first 3 ingredients to 300 degrees. Add soda. Pour into a
buttered 9 x 9 inch dish. Do not spread. Let cool.
----- Original Message -----
From: Sheila
To: phaedrus
Sent: Thursday, December 05, 2002 8:50 PM
Subject: hot buttered rum
Years ago I had a reciepe for Hot Buttered Rum , it was a
reciepe that I kept refrigerated and added a couple spoonfuls
at a time to hot water. I' ve lost it somewhere and would like
to find it again. I own a bar and would like to serve it to my
cliental during the holidays.The reciepe I' m looking for is
also good without the alcohol in it for my non drinkers.
Hi Sheila,
There seems to be quite a variety of hot buttered rum recipes. The ones with vanilla ice cream look especially tasty and would certainly be tasty for non-drinkers as well.
The first one is a mix like you describe.
Phaed
Hot Buttered Rum Mix
Ingredients :
1 lb. dark brown sugar
1/4 lb. butter
2 tsp. cinnamon
1 tsp. nutmeg
2 1/2 rum extract
Preparation :
Mix ingredients and store in jars in refrigerator. To serve:
Place 1 heaping tablespoon mixture in mug and 1 1/2 oz. dark rum.
Fill with boiling water. Stir and serve.
----------------------------------
Frozen Hot Buttered Rum
Ingredients :
1 qt. French vanilla ice cream
1 lb. butter
1 lb. powdered sugar
2 tsp. nutmeg
2 tsp. cinnamon
Preparation :
Blend ingredients until smooth. Freeze mixture. To serve, put 3
tablespoons mix in mug. Add a jigger of rum and 6 ounces boiling
water. Makes 30.
----------------------------------
Hot Buttered Rum (Batter)
Ingredients :
1 lb. brown sugar
1 lb. powdered sugar
3/4 lb. butter
1 qt. vanilla ice cream (best available)
1 tsp. cinnamon (or more to taste)
1/2 tsp. nutmeg
Preparation :
Let ice cream become soft. Mix brown and powdered sugar, warm
butter and "mix well"! Can store batter in freezer until needed.
For hot buttered rum - preheat cup and put 1 golf ball sized portion
of mix in cup. Add 1 to 1 1/2 ounce Bacardi light rum. Add hot
water and mix well! Enjoy!
----------------------------------
Hot Buttered Rum
Ingredients :
1 tsp. powdered sugar
1 c. boiling water
1/2 c. rum
1 tbsp. butter
Nutmeg
Preparation :
Spoon sugar into glass, add water, rum and butter; stir well.
Sprinkle nutmeg on top, and enjoy a drink the Pilgrims said to have
made men see double and feel single.
----------------------------------
Hot Buttered Rum
Ingredients :
1 qt. cider of apple juice
1/4 c. light or dark corn syrup
2 tbsp. butter
6-8 oz. dark rum
Cinnamon or nutmeg
Preparation :
Combine cider, butter and corn syrup in a saucepan. Heat until
butter is melted and mixture is hot (not boiling). Pour 1 ounce of
rum into each serving mug. Add cider mixture. Top with spice.
----------------------------------
Hot Buttered Rum
Ingredients :
1/3 c. light rum
Cinnamon
Whole cloves
2/3 c. boiling cider
1 tbsp. butter
Preparation :
Pour rum into a heavy mug or tankard. Add cinnamon stick, clove
and cider. Top with butter. Serve hot with a twist of lemon.
----------------------------------
Hot Buttered Rum
Ingredients :
4 c. of cold water
2 cinnamon sticks
3 cloves
1/3 skin of sm. orange
1/4 fruit of orange, squeezed, perk in coffee pot.
Preparation :
Place 1/4 pat of butter in each cup place 1 jigger of rum in each
cup. Add mixture to suit.
----- Original Message -----
From: Khrys
To: phaedrus@hungrybrowser.com
Sent: Thursday, December 05, 2002 12:44 PM
Subject: Re: Baked Bananna Pie
Ph,
Could you send me the site for the Hawiian Banana pie. Thank
you so much for your help. I want to make it for a party on
Saturday.
Khrys
Hi Khrys,
Check these sites:
Hawaiian Style Banana Pie 1
Hawaiian Style Banana Pie 2
More Hawaiian recipes
Phaed
----- Original Message -----
From: Linda
To: phaedrus
Sent: Monday, December 05, 2005 1:00 PM
Subject: popcorn balls
Dear Phaedrus,
I hope you can help me find the best popcorn ball recipe ever.
My mom made these popcorn balls every Christmas from about 1950
to 1970. She had the recipe written down, but I think it was on
the label of a Karo's corn syrup bottle. They were chocolate
popcorn balls with the creamiest, smoothest chocolate, (not sugary
or grainy). I don't remember if she used Hersey's chocolate powder
or the block chocolate, or Nestle's semi sweet chocolate chips, but
I believe it was one of the three. Nor do I remember if the Karo's
was light or dark. Is it possible to look back in Karo's archives
or Hersey's and Nestle's archives? Cause maybe the recipe came from
the chocolate package. I know I don't remember much, but I hope you
can find it for me. Thanks for your help.
Linda
Hello Linda,
Check the recipes below.
Phaed
Chocolate Popcorn Balls
Ingredients :
1/2 c. sugar
1/2 c. light corn syrup (Karo)
1/4 c. butter or margarine
2 1/2 tbsp. cocoa
1/2 tsp. salt
1/2 tsp. butter flavoring
8 c. popped corn with hard kernels picked out (about 1/2 c. unpopped)
Preparation :
Heat sugar, corn syrup, butter, cocoa and salt to boil in a
4-quart kettle or pan, over medium heat. Boil hard 2 minutes,
stirring constantly. Remove from heat, add flavoring. Stir in corn
and form into balls.
----------------------------------
Chocolate Popcorn Balls
Ingredients :
1 1/4 c. granulated sugar
1/2 c. Hershey's cocoa
3/4 c. light corn syrup (Karo)
2 tsp. cider vinegar
1/8 tsp. salt
2 tbsp. butter
1/4 c. evaporated milk
2 qt. popped corn
Preparation :
Mix together the sugar, cocoa, corn syrup, vinegar and salt
thoroughly in a heavy saucepan. Add butter; cook slowly, stirring
constantly, until the sugar dissolves. Bring the mixture to a boil;
add evaporated milk slowly so boiling does not stop. cook mixture
over low fire, stirring occasionally, until it reaches 265 degrees.
Mix into 2 quarts freshly popped corn. Dip out large spoonfuls and
make into balls, first wetting the hands in cold water or rubbing
them lightly with butter. One must work quickly. Yield: 20
(4-inch) balls. VARIATION: Add 1/4 cupful chopped nut meats to
chocolate mixture before mixing into popped corn.
----------------------------------
Chocolate Popcorn Balls
Ingredients :
1/2 c. sugar
1/2 c. light corn syrup (Karo)
1/4 c. butter or margarine
2 tbsp. cocoa
1/2 tsp. salt
8 c. popped corn (about 1/2 c. unpopped)
Preparation :
Heat sugar, corn syrup, butter, cocoa and salt to boiling in 4
quart kettle or Dutch oven over medium heat, stirring constantly;
remove from heat. Stir in popped corn. Cook and stir until popcorn
is coated, about 2 minutes. Cool to lukewarm. Shape into 3 inch
balls. Place balls on waxed paper. Cool. For easy shaping, dip
hands in cold water from time to time. For chocolate - peanut
popcorn balls; stir 1/2 cup salted peanuts into cocoa mixture with
the popcorn.
|
