Not only do I enjoy reading recipe books and food magazines, I also enjoy reading other newspaper food columnist’s articles. I have my favorite cooking shows as well.
Proofreading is very important in publishing recipes. Especially if you have written a book. When I write my articles, 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, bad for a teacher. I knew how to spell the words, just a typing mistake.
I remember reading one of my favorite writers, Robert St. John, when he wrote an article about a mistake in one of his cookbooks. His cookbook contained a recipe for macaroni and cheese — everybody’s favorite. The recipe called for Eagle Brand sweetened condensed milk instead of Pet Milk — big difference. He had quite a few angry emails, letters and comments about 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 published a recipe for Snickers Bar Fudge that called for six regular sized Snickers bars. Someone sent me an email to ask if you un-wrapped 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 un-wrap 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.
One day when I was giving a talk at a garden club meeting, I met the cutest young bride. She bought one of my cookbooks and wanted to learn to cook for her new husband. I had brought some of my Red Pepper Crackers to serve at the meeting. They are made with regular Premium saltine crackers. She asked me if I had made them myself, and I told her that I had. Then, she asked me how I got all those holes in each of the crackers so perfectly and all the same size. I remember thinking, “I hope she doesn’t turn her stove on without some help.”
Today I will reprint those recipes. I have tweaked the directions for those who may have questions. I hope you will enjoy them. Thanks for reading.
SNICKERS BAR FUDGE
3 cups sugar
¾ cup butter
2/3 cup evaporated milk
1 (12-ounce) package semi-sweet chocolate chips
6 (2-ounce) Snickers 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; cook until begins to boil and cook for 3 minutes. Stir and cook another 3 minutes; remove from heat. Add chocolate chips and candy bars; stir and mix until melted. Incorporate marshmallow cream in mixture and add vanilla. Mix well, and pour into a buttered 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 of 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 (14-ounce) can sweetened condensed milk
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 sweetened condensed milk over. Cool completely, and top with Cool Whip. Sprinkle remaining candy bars on top; keep refrigerated.
(This can also be made with Heath bars.)
RED PEPPER CRACKERS
4 sleeves saltine crackers
1½ cups vegetable oil
1 package Hidden Valley ranch salad dressing mix
3 tablespoons red pepper flakes, or more if you like spicy
Open sleeves of crackers and place in a large plastic container. Mix the vegetable oil, dressing mix, and red pepper flakes; pour evenly over the crackers. Place top on securely and flip container several times for about 24 hours.
- Contact Lee Ann Flemming at lafkitchen@hughes.net.
