FoodAskew |

Submitted by Debbie Kruse
Serves 12

Main Ingredients

Topping Ingredients

Directions

1. In a large pot, combine the corn syrup & sugar.  Heat over moderate heat until bubbly.
2. Remove from the heat.  Add peanut butter & stir until melted & combined.  Stir in Rice Krispies until well blended.
3. Using the back side of a greased spoon, spread the mixture into a 9″x12″ pan or dish.
4. In a double boiler, heat the chocolate & butterscotch chips until melted completely.  Remove from the heat & spread evenly over the Rice Krispie mixture, or drizzle in creative patterns.

Chef’s Note: You can use chunky or smooth peanut butter, whichever suits your liking more.  The topping is optional.  For variety you can use both flavors of chips or just use one or the other.  If using just one flavor, you’ll need to double the amount.

Submitted by Marilyn Braunger

Break the Hershey’s candy bars into small pieces.  Put all ingredients into a very large mixing bowl.  Bring to a boil the sugar, milk, & butter & boil for 5 minutes, stirring constantly.  Pour hot mixture over chocolate, Hershey’s, & marshmallow mixture; stir until melted.

Put part of the fudge in an 8″ square buttered glass dish & add nuts to the remainder.  Put the remainder in a 9″x13″ buttered glass dish.

Submitted by Michelle Fawver
Makes approximately 10 pints

Chop each ingredient with a food processor, being careful not to chop too finely or chop by hand.  Mix all ingredients together.  Test for degree of “hotness” by adding chopped jalapenos one at a time.  Pack in hot, clean canning jars; seal & water bathe can for 25 minutes for pints & 30 minutes for quarts.

Chef’s Note: Use real apple cider vinegar – the flavored stuff is not the same.  Make sure to have plenty of tortilla chips on hand, as the salsa is even better fresh than canned!  Wear rubber gloves when handling the peppers.

Submitted by Marilyn Braunger

Melt 1 c. sugar in heavy skillet over low heat, stirring constantly. Heat until melted to a golden brown syrup, stirring constantly. Remove from heat. Add boiling water & stir over low heat until lumps are dissolved. Pour into measuring cup ¼ c. of caramel mixture & add enough cold water to make 1 c. of liquid.

Cream together the softened shortening & remaining sugar until fluffy.  Beat in thoroughly eggs.  Sift together the flour, baking powder, & 1 tsp. salt.  Stir in alternately with caramel mixture.  Pour into two 9″ layer pans or 13″x9″ oblong pan & bake 35 minutes in preheated 350°F oven.

Heat together remaining caramel mixture, cream, & butter to make the burnt sugar frosting.  Beat in the powdered sugar, salt, & vanilla extract.

Chef’s Note: You can substitute 2½ c. Softasilk cake flour for the sifted regular flour

Submitted by Marilyn Braunger

Cream together butter & shortening; gradually add sugar, creaming until light. Add vanilla & then eggs (one at a time), beating well after each. Sift together dry ingredients; add to creamed mixture alternately with buttermilk, beating after each addition. Pour into greased & lightly floured 13″x9″x2″ pan. Bake in 350°F preheated oven for 30 minutes or until done. Cool & frost.