6 Servings
Unassigned Uncategorized
Chocolate Desserts Cream Butter Ham Ice cream Milk Unassigned
2 c ham cracker crumbs
1/2 c Butter or garine; melted
2 pk Instant pudding mix; illa
2 c k
1 qt Butter an ice cream; soft
8 oz Frozen pped topping; thaw
2 Heath candy bars; crushed
"Elegant but easy." - Julie Sterchi In a bowl, combine crumbs and butter. Pat into the bottom of an ungreased 13x9x2" pan. Chill. In a mixing bowl, beat pudding mixes and milk until well blended, about 1 minute. Fold in the ice cream and whipped topping. Spoon over crust. Sprinkle with crushed candy bars. Freeze. Thaw 20 minutes before serving. From: "Taste of Home" Magazine, October/November 1994 Posted by: Debbie Carlson (PHHW01A) - Prodigy From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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Showing posts with label Crunch. Show all posts
Showing posts with label Crunch. Show all posts
Almond Butter Crunch
10 Servings
Sugar American
Sweet Dessert Sugar American
9 oz ar (1 1/4 cups)
3 oz cose (white corn syrup) (1/3 cup)
2 oz water (1/3 cup)
8 oz ter (1 cup)
1/4 tsp ing soda
1 c onds toasted, chopped
10 oz bittersweet colate (10 oz)
1 oa for sprinkling
In a heavy 4 quart saucepan place sugar, glucose, and water. Bring to a boil over medium heat and boil for a couple of minutes. Add butter and bring back to boil. Place thermometer in syrup. Stir until it reaches 212 F (100 C) then continue to boil over medium heat without stirring until it reaches 300 F (149 C). If butter separates, increase heat and stir vigorously until it combines. When it reaches 300 F remove from heat, stir in baking soda quickly and pour out on to parchment or oiled baking sheet or marble slab. Spread out quickly before hardens. Let cool. Sprinkle some cocoa on to toffee and brush over surface to blot up any oil. Temper chocolate, spread over surface, top with chopped almonds and press into surface. When chocolate has hardened break toffee into chunks. Let sit for a couple of days if possible to improve grain.
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Sugar American
Sweet Dessert Sugar American
9 oz ar (1 1/4 cups)
3 oz cose (white corn syrup) (1/3 cup)
2 oz water (1/3 cup)
8 oz ter (1 cup)
1/4 tsp ing soda
1 c onds toasted, chopped
10 oz bittersweet colate (10 oz)
1 oa for sprinkling
In a heavy 4 quart saucepan place sugar, glucose, and water. Bring to a boil over medium heat and boil for a couple of minutes. Add butter and bring back to boil. Place thermometer in syrup. Stir until it reaches 212 F (100 C) then continue to boil over medium heat without stirring until it reaches 300 F (149 C). If butter separates, increase heat and stir vigorously until it combines. When it reaches 300 F remove from heat, stir in baking soda quickly and pour out on to parchment or oiled baking sheet or marble slab. Spread out quickly before hardens. Let cool. Sprinkle some cocoa on to toffee and brush over surface to blot up any oil. Temper chocolate, spread over surface, top with chopped almonds and press into surface. When chocolate has hardened break toffee into chunks. Let sit for a couple of days if possible to improve grain.
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Candies: Almond Crunch
I am begged for this recipe whenever I serve it. My advice: Invest in a good candy thermometer and always, always, always use good ingredients. Do not use margarine as a substitute for the butter; the water content is too high.
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