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[COLOR="Red"]Almond Roca-
1 cup butter
1 cup sugar or granulated splenda
3 tablespoons water
1 teaspoon light corn syrup
1 cup finely chopped toasted almonds
1 cup milk chocolate chips
Melt butter in a saucepan.
Add sugar, water, and corn syrup.
Cook mixture over medium heat, stirring.
When the sugar dissolves and the mixture begins to boil raise heat and bring mixture to 290 degrees on a cooking thermometer. It will be light brown in color and syrup will separate into threads that are not brittle when dribbled into cold water.
Quickly stir in 1/2 cup chopped almonds.
Immediately pour mixture onto an ungreased baking sheet.
Wait 2-3 minutes for candy surface to firm then sprinkle on the chocolate chips.
In a few minutes, when chips have softened, spread chocolate evenly over surface. Sprinkle remaining almonds over melted chocolate.
When chocolate hardens crack candy into pieces and store in a covered container.[/COLOR]
| Heath Bar Crunch Ice Cream- | Heath Bar Crunch Ice Cream- [COLOR="Blue"]5 Heath candy bars
3 eggs
1 cup sugar or granulated splenda
3 cups whipping cream
1 1/2 cups half and half
3 teaspoons vanilla extract
Freeze the candy bars.
Beat eggs by hand until fluffy.
Slowly beat in the sugar.
Add cream, half and half, and vanilla and mix well.
Pour mixture into an ice cream mixer and freeze.
While ice cream is freezing place frozen candy bars in a plastic bag and break into small pieces with a knife handle.
When ice cream is done remove it from ice cream maker and add candy pieces. Mix well with a large spoon and store in freezer.[/COLOR] | | Comments | | Total Comments Comments | No comments have been made yet |
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