There's also a double boiler recipe for peanut butter and chocolate fudge that I wouldn't even try to find a replacement for online. And chocolate covered PB balls. and of course, soft ginger cookies, I don't dare try to recreate my Gram's amazing gingersnaps (which she made with.. bacon grease. and put tiny decorative stamps in) not yet anyways. Should have done it when she was still here.
Now I'm REALLY hungry. My apologies to the diabetics among us.
Connie Sutherland Moderator Reg: 07-13-2005
Posts: 31571
Loc: North-Central coast of California
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I have to interject here, in case there's someone who does not yet know .... raw (not pasteurized) sauerkraut is a king among probiotic sources. All fermented foods are, but sauerkraut beats almost everything else.
It's not appropriate for most dogs, BTW, but it's a GREAT food for humans.
And I like it much better than yogurt.
If you can't get homemade, look in the refrigerated section of your natural foods store.
There's also a double boiler recipe for peanut butter and chocolate fudge that I wouldn't even try to find a replacement for online. And chocolate covered PB balls. and of course, soft ginger cookies, I don't dare try to recreate my Gram's amazing gingersnaps (which she made with.. bacon grease. and put tiny decorative stamps in) not yet anyways. Should have done it when she was still here.
Now I'm REALLY hungry. My apologies to the diabetics among us.
That second link for "5-Minute Fudge" ... that is a wonderful recipe. IMHO, it makes the best fudge of all, and there's no "soft ball stage" or even thermometer!
I've been making it for decades! My recipe uses marshmallow in a jar (called "Fluff" where I come from, and probably called "Kraft Marshmallow" elsewhere), and half good milk chocolate bars. (It needs a pinch of salt, too.)
It's creamy, smooth, and pretty much wonderful.
I don't make it for gifts. If I did, I'd be out early on Christmas morning trying find presents on gas station or 7-11 shelves to replace what I ate.
I do recommend using half milk chocolate. Although I'm a serious DARK chocolate fan, old-fashioned classic cooked fudge recipes (which use sugar, cocoa powder, milk, salt, butter, and vanilla) produce a fudge that's not as dark as chocolate chips.
Connie Sutherland Moderator Reg: 07-13-2005
Posts: 31571
Loc: North-Central coast of California
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I TOTALLY agree with you about the Paula Deen pumpkin cheesecake!
The only change I make is to leave out the ground cloves. I'm not fond of that astringent taste.
But that's tiny ... all in all, that's the best pumpkin cheesecake recipe I know. It's just a classic. Maybe it's the sour cream ... not much of it, but it changes the result.
In my Key Lime Pie recipe --- you need THREE cans of the Eagle Brand Sweetened Condensed milk -- roughly 2 cups lime juice--- and roughly 3 tablespoons of zest.
Made some tonite and it's not setting up so well ---- looked at the recipe. THREE cans..... !
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