Subj : Re: Chawklit - 02
To   : Heike Tschernich
From : Dave Drum
Date : Sun Jan 01 2023 05:13:00

-=> Heike Tschernich wrote to Dave Drum <=-

 HT> ich was happy to find this recipe,
 HT> :-( ich could not get the   special dark cocoa and peanutbutter M & Ms
 HT> so i used my phantasie to make them very dark :-)

For the cocoa you can use *any* "Dutch processs" cocoa. And for the M&M
candies (a Mars brand common in USA) one can use any hard shell, soft
center cansy such as Skittles, Runts, Motivation, Reese's, Sixlets, etc.

 DD> MMMMM----- Recipe via Meal-Master (tm) v8.06

 DD>       Title: Dark Chocolate Halloween Chip Cookies
 DD>  Categories: Cookies, Chocolate, Snacks, Nuts
 DD>       Yield: 36 servings

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Glazed Strawberries
 Categories: Five, Fruits, Candy
      Yield: 6 servings

      1 lb (454 g) Fresh strawberries;
           - stems left on
      2 c  (454 g)granulated sugar
      1 c  (236 mL) water
    1/2 c  (118 mL) light corn syrup

  Gather the ingredients.

  Prepare a baking sheet by lining it with aluminium-afoil
  and spraying the foil with nonstick cooking spray.

  Wash the strawberries and dry them carefully.

  Prepare an ice bath by placing ice and cold water in a
  bowl large enough to hold your intended saucepan.

  Combine the sugar, water, and corn syrup in a medium
  saucepan over medium-high heat. Insert a candy
  thermometer.

  Stir until the sugar is completely dissolved.

  Continue to cook, without stirring, until the
  temperature reaches 300-|F/150-|C-aon the candy
  thermometer.

  During this process, which can take from 10 to 20
  minutes, wipe down the sides of the saucepan
  occasionally with a wet pastry brush to prevent
  crystallization.

  Once the candy has reached 300-|F/150-|C, remove the pan
  from the heat immediately and immerse the bottom in the
  prepared ice bath to stop it from cooking any further.
  Do not let the ice water get into the pot.

  Once the candy has stopped cooking (look for the bubbles
  to stop rising from the bottom of the pan), remove the
  pan from the ice water. Now you can begin to dip your
  berries. Holding a strawberry by the stem, dip it until
  it is almost submerged in the candy. Be careful not to
  touch the liquid candy, as it is very hot and can cause
  painful burns.
 
  Remove the berry from the candy and allow the excess to
  drip off the end.

  Turn it a few times to ensure excess candy has dripped
  off, then place it on the prepared, oiled baking sheet.

  Quickly repeat with remaining berries until they are all
  coated in candy.

  Allow the candy to set at room temperature.

  Serve immediately and enjoy! 

  NOYE: You're not limited to just strawberries. This
  glazing recipe and method can be used to coat other
  berries like raspberries as well as orange slices,
  grapes, kiwi, and a variety of other fruits. 

  By Elizabeth LaBau

  RECIPE FROM: https://www.thespruceeats.com

  Uncle Dirty Dave's Archives

MMMMM

 DD> ... "Men are not against you, they are merely for themselves." -- Gene
 DD> Fowler

 HT> this is my point of view,
 HT> Heike

Have a wonderful new year. And stickkk around. We maybe can learn new
things from each other.  Bv)=
 
.... Status Quo: Latin for "The mess we're in."  
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