Below are the most recent 3 friends' journal entries.

Wednesday, January 6th, 2010
wolfsilveroak	2:25p	As promised- my Mom's Capt Crunch Crack- I mean, Candy. Growing up, my mom would make a bunch of different candies and baked goods to hand out to the neighbors every holiday season- fudge, spiced nuts, cookies, etc. But her Capt Crunch Candy was the one that just stuck with me even long after I moved out. Although, somewhere, I still have the box she wrote her spiced nuts recipe on right before shipping it to me in Okinawa.}:P Now, she doesn't make candies and cookies to give out to the neighbors anymore. Mostly because the old neighbors are all gone, but also because there's no kids at home to run the plates of goodies through the snow to the neighbor's door.}:P This has become a yearly staple for me, along with the German Lebkuchen, and it gets handed out among friends, family and Mark's co-workers every holiday season now. Not much about it has really changed from Mom's version. I did add chocolate chips a few years back and it was so well received that I've done that ever since. 1 largebox of regular Capt Crunch cereal 1 12oz container of spanish peanuts, any brand will do 2 12oz pkgs of butterscotch chips 2 12oz pkgs of peanut butter chips 1 12oz pkg of chocolate chips 1 10oz bag of mini marshmallows In the largest bowl you have, mix 1/2 of each- the box of Capt Crunch cereal, the marshmallows, the spanish peanuts and the chocolate chips. Set aside. In a double boiler, or a glass bowl set over a pan of gently simmering water if you have no double boiler, melt one bag of each- the butterscotch cips and the peanut butter chips. If ysing the bowl on pan method, be careful not to let any steam or water get in the chips. Once the chips are thoroughly melted, quickly pour over the cereal, marshmallows, etc mix and stir, gently, until well coated. Turn out onto waxed paper, and spread out into one layer. Do not smash, just gently push until it's all in one relative layer. Let sit to set up again. Once the coating has set, break the candy into pieces, however large you desire. (Mom used to do spoonfuls and make it that way. I found it tended to take too long, so spreading it out was quicker.}:P) Store in ziploc container or other airtight container. Can be frozen for up to a month, or refridgerated for a few weeks. It's best is eaten while chilled. And even better when fresh. Repeat with rest of cereal, marshmallow, peanuts and chocolate chips, then melt other bags of butterscotch and peanut butter chips, and repeat until all candy is made. Makes A LOT. So share with friends, or hoard it yourself. }:P Current Mood: tired (Comment on this)
Wednesday, December 30th, 2009
wolfsilveroak	9:46p	Povitica! I do believe this is the best loaf I've made to date. Recipe again, cause it's been a year since I last posted it... Povitica (Croatian Sweetbread) Sweet Dough: 1-1/2 cup lukewarm milk 1/2 cup sugar 2 teaspoons salt 2 eggs 1/4 cup soft butter 2 packages Active Dry Yeast 1/2 cup warm water 7-1/2 to 8 cups flour 1-2 Tbsp melted butter for brushing top of bread Filling: 1 can evaporated milk 1 heaping cup sugar 2 sticks margarine 1-1/2 pounds pecans (ground fine)* 4 eggs Pinch salt 1 teaspoon cocoa 1 teaspoon cinnamon Sweet Dough preparation: Combine warm milk, sugar, salt, softened butter, and beaten eggs. Dissolve yeast in warm water and add to other ingredients. Add half of flour, mix well until smooth. Add flour to handle easily. Knead dough on lightly floured board. Put dough in greased bowl, cover and place in warm, draft free place until doubled in size. Punch down and let double again. Divide dough in three parts. Roll each part until very thin in rectangular shape. Roughly 24"-30" in length and 12"-14" wide. Spread filling evenly over dough, roll and twist in circular shape like a snail or cinnamon roll, or roll up and coil, in 'S' shape for bread pans. Place in greased 8-inch or 9-inch cake pan, or stoneware bread pans. Cover, put in warm place and let rise. Brush top of bread with butter, and rebrush at end of baking. Bake at 350 degrees for 30 to 45 minutes. Filling preparation: In heavy pan, over medium heat, combine sugar, evaporated milk, and butter and heat just enough to melt. Add pecans, then beaten eggs, and mix well. Boil one minutes stirring constantly. Remove from heat, add pinch of salt, cocoa, and cinnamon and mix well. Let cool till just warm enough to spread. Yield: 3 loaves * Ground walnuts can also be used. I even made some with strawberry cream cheese filling that was really good as well. so the filling is very versitile. It just needs to be able to withstand baking. It refrigerates for several weeks, but only lasts a week if left out. Makes great toast, even french toast if you rolled it tightly enough to stay together well. Current Mood: content (3 Comments |Comment on this)
Saturday, December 26th, 2009
wolfsilveroak	11:01p	Daring Bakers Dec Challenge- Gingerbread House The December 2009 Daring Bakers’ challenge was brought to you by Anna of Very Small Anna and Y of Lemonpi. They chose to challenge Daring Bakers’ everywhere to bake and assemble a gingerbread house from scratch. They chose recipes from Good Housekeeping and from The Great Scandinavian Baking Book as the challenge recipes. To say I had... issues... with the recipe I chose to use (Y's Scandinavian one) would be a huge understatement. ( Continue.... ) Current Mood: tired (8 Comments |Comment on this)