NO BAKE BUTTERFINGER BARS
METHOD Heat/melt on low 2 c crunchy p/butter, cup ea sugar, corn syrup. Stir in 6 c crushed cornflakes.
Pat into 9x13 buttered pan. Spread 12 oz melted choc/chips on top.
Posted on 09/30/2019 4:08:25 PM PDT by Jamestown1630
My husband would love that,
Me? Blech!
:-)
simple but delicious, love those old recipes. I had some lamb and cabbage soup long ago in a Serbian restaurant in Chicago. It was amazing but hard to duplicate.
Darlin, you are more than appreciated on FR.
Thank you sooooo much for all you do here.
Like this recipe. I’m not sure I can make it look this nice BUT gonna try.
Thanks much!
T/Y for the kudos......I love sharing recipes.
I just know your raspberry brittle will be gorgeous.
We did that too.
In the meantime, I’ve got a new puppy who loves, loves carrots. Boiled a bunch and thought I’d boil the water down to add to broth I made.
Got distracted and realllly boiled it down. The resulting liquid tasted like brown sugar. Never knew carrots were that sweet.
Because the boiling caramelized the sugars.
Am in 100% holiday cooking mode so I went through this thread again.
Found this...Almond Amaretto Bars.
I want to know when your cook book is coming out????
Thank you much! Your posts are much appreciated. Much.
You’ll love those bars.......
My cookbook? LOL. No.
NO BAKE BUTTERFINGER BARS
METHOD Heat/melt on low 2 c crunchy p/butter, cup ea sugar, corn syrup. Stir in 6 c crushed cornflakes.
Pat into 9x13 buttered pan. Spread 12 oz melted choc/chips on top.
Do you frigerate after complete with chocolate topping?
Let chocolate set up on counter....then fridge.
I like to wrap the individual bars in parchment....
they look really nice and help keep kids hands chocolate free.
Ok.... I have a sister-in-law who likes easy baking and loves Butter Fingers so I’ve sent it to her. Thanks alot!
Cream Tacos / Tacos de Crema
SAUCE Blanch 1 1/2 lb whole, unhusked tomatillos in qt boiling water 3 min.
Drain; reserve 1/2 cup cooking water. Set aside, cool; remove husks; blender w/ 3 gar/cl,
1/2 tea salt, 1-2 serranos. Add 3-4 tb cooking liquid; blend on high 10 sec.
FILLING brown/cook thru heated tb ol/oil, minced Mexican sausage; drain. Simmer 5 minutes in wide pan. Reserve.
ASSEMBLY Heat rest oil in high. With tongs, dip single tortilla at a time in the hot oil for a few seconds to coat and heat.
Then dip the tortilla in tomatillo sauce. Place on server; fill w/ sausage, tb minced onion, and 1/2 tsp minced cilantro. Roll up.
Repeat with rest. Top with sauce, minced onions, green chile strips. Can add sour cream, lime squeeze.
Serve immediately.
ING 1/4 cup olive oil, divided 1 pound Mexican sausage (recommended: longaniza or chorizo), minced 12 corn tortillas 1 white onion, minced 1/4 cup minced cilantro leaves 1 cup sour cream 4 poblano or Anaheim chiles, roasted, sweated, peeled, seeded, de-veined, and cut into strips 12 cilantro sprigs, washed and dried
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