Subj : Re: Chocolate or Peanut Butter To : Janis Kracht From : Dave Drum Date : Tue Feb 21 2023 05:44:08 -=> Janis Kracht wrote to Dave Drum <=- JK> Hi Dave! >> Chocolate or Peanut Butter Magic Shell There is something about >> cracking through a sweet candy shell that's just, well, magical. To JK> [...] > Welcome back stranger. Haven't seen you on Phydeaux for a while. Have > you re-opened your BBS? If so I'll probably be a regular caller. Still > at ? JK> Oh yeah, sorry for the confusion... I've been back for a while... JK> essentially I only left fido for about 2 months and that was indeed a JK> while ago. JK> So _yes_, you can log in here as a user just as before to JK> http://www.filegate.net/ :) Let me know if you have any problems :) Well, maybe. First Malware Bytes spit up on it as being a "Trojan". Then I got an immediate disconnect which I suspect is caused by my term program going for Port 23 - which hardly anyone uses any more. > Here's a recipe that covers both your chocolate and your peanut butter > magic. > MMMMM----- Recipe via Meal-Master (tm) v8.06 > Title: Buckeyes > Categories: Candy, Chocolate, Nuts, Rice > Yield: 24 Servings > 1/4 lb Butter; softened > 1 lb Powdered sugar > 2 c Chunky peanut butter > 3 c Rice Krispies cereal > 12 oz Chocolate chips > 1/3 Bar paraffin or wax JK> [...] JK> This looks great, thank you :) How are you on cherries? MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Better Than Store Bought Chocolate Covered Cherries Categories: Fruits, Chocolate, Dairy Yield: 25 Cherries 3 c Powdered sugar 1/4 c Butter 1/4 c Condensed sweetened milk; - not evaporated 4 ts Canilla extract pn Salt 12 oz Bag good quality chocolate - chips (milk, semi-sweet, - or dark) 14 oz (400 g) jar maraschino - cherries; drained, dried, -juice reserved Start by making a fondant - simply combine the first five ingredients until smooth and not sticky. Chill in fridge for an hour. Line a baking sheet with wax paper and spread cherries out in a single layer - stems on, if possible. Freeze for an hour. When ready to make your chocolate covered cherries, remove fondant and cherries from the fridge/freezer. Since it takes a bit of time to make these, I remove only a few cherries and a bit of fondant at a time so that they don't get too warm and sticky. Wrap each cherry in 1-2 teaspoons of the fondant, forming a tight ball. Return cherries to tray and freeze again for an hour. Use either the microwave or a double-boiler to melt your chocolate. Thin it down with enough reserved cherry juice to get the proper consistency for dipping. Removing a few fondant-wrapped cherries from the freezer at a time, dip them in the chocolate and coat completely. Let the excess chocolate drip off, then put the cherry on wax paper to rest. Dab a bit of extra chocolate on top to cover any hole left from the toothpick. When done, place dipped cherries in the fridge to set. Store in an airtight container in the fridge as well. If you let them be for a few days, the center with be nice and liquidy... but they're good right away too! By Jennifer McConnell RECIPE FROM: https://www.justapinch.com Uncle Dirty Dave's Archives MMMMM .... Inside every tuxedo there's a guy in a T-shirt wanting to get out. --- Talisman v0.46-dev (Windows/x86) * Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452) .