Not only do I enjoy reading recipe books and food magazines, I also enjoy reading other newspaper food columnist’s articles. One of my favorites is the weekly column by Robert St. John. I have all of his books and read him every week. This week his column was particularly amusing and really hit home.
He was talking about proofreading over and over again before you print and publish — especially if you have written a book. I proof several times and ask my better half to read also if he is at home. I always count the ingredients to make sure I haven’t left something out. I did not make any ingredient mistakes in my book, but I have caught a few errors in the directions — mainly spelling. Oops! That’s bad for a teacher. I knew how to spell the words. It was just a typing mistake.
He referred to his latest cookbook that contained a recipe for macaroni and cheese — everybody’s favorite. The recipe called for Eagle Brand sweetened condensed milk instead of Pet milk, which is a big difference. He had quite a few angry emails, letters and comments on his mistake. I must take up for my culinary friend. You would never put sweetened condensed milk in macaroni and cheese. Surely you could figure that one out. But I digress.
One time I wrote about a recipe for Snickers Bar Fudge that called for six regular-sized Snickers bars. Someone sent me an e-mail to ask if you unwrapped them before you added the chopped up candy bars to the mixture. It never dawned on me to add that little tidbit that you should unwrap them first. I also had a recipe for an ice cream sandwich dessert one Sunday. I received an email asking if you unwrap the ice cream sandwiches before you use them. Unless you folks are feeding goats, yes you should unwrap them both. I just never thought that you should include that in your directions. I know that now.
Today I will reprint both of those recipes plus another all time favorite. I have tweaked the directions for those who may have questions. I hope you will enjoy them. Thanks for reading.
SNICKER BAR FUDGE
(Remember this during the holidays. What a special treat!)
3 cups sugar
¾ cup butter
2/3 cup evaporated (Pet) milk
1 (12-ounce) package semi-sweet chocolate chips
6 (2-ounce) Snicker candy bars, un-wrapped and cut into pieces
1 (7-ounce) jar marshmallow cream
1 teaspoon vanilla
Melt butter, sugar and milk in a heavy saucepan. Mix well, and cook until begins to boil. Then, cook for three minutes. Stir and cook another three minutes. Remove from heat. Add chocolate chips and candy bars, and stir and mix until melted. Incorporate marshmallow cream in mixture, and add vanilla. Mix well, and pour into a butter 9-by-13-inch dish. Cut into squares and serve.
ICE CREAM SANDWICH CAKE
8 ice cream sandwiches, un-wrapped
1 (12-ounce) Cool Whip
1 jar caramel ice cream syrup
1 jar chocolate ice cream syrup
Chopped pecans
Layer ice cream sandwiches in a dish. Spoon Cool Whip on top and spread. Drizzle caramel and chocolate syrups on top, and sprinkle with pecans. Keep in freezer.
BUTTERFINGER CAKE
1 package German chocolate cake mix
6 regular size Butterfinger candy bars, unwrapped and crushed
1 can sweetened condensed milk (Eagle Brand)
1 large carton Cool Whip
Prepare cake according to package directions, adding three of the candy bars into the batter. Bake in a 9-by-13-inch baking dish. While cake is still warm, poke holes all over and immediately pour Eagle Brand over. Cool completely and top with Cool Whip. Sprinkle remaining candy bars on top, and keep refrigerated.
(This can also be made with Heath bars.)
• Contact Lee Ann Flemming at lafkitchen@hughes.net.
