My sister, Barb, was always a joyful person who believed in a positive outcome to all things. I never saw her depressed (even in the last few days before she died). She loved celebrations, especially family ones and until she grew too old to muster the substantial effort involved, she hosted large family dinners at the farm. She had her own food traditions about these celebrations, never failing, for instance, to make cinnamon buns for Christmas morning or her pumpkin pies for Thanksgiving dinner. One Easter when I was there, she made these miniature Easter eggs with chocolate and peanut butter. They're easy to make and very good. If you're worried about the paraffin, make something else. But it's very digestible and stabilizes the chocolate. (Hershey uses it, too.)
BARB'S BUCKEYES
3 lb. powdered sugar
2 lb. smooth peanut butter
1 lb. margarine
1 16-oz bag of semisweet chocolate chips
2/3 slab of paraffin (wax)
1. Mix sugar, peanut butter and margarine until creamy. Using your hands, roll the mixture into small balls, the size of small eggs. Refrigerate overnight on a cookie sheet lined with wax paper.
2. Melt chocolate and wax in a double boiler. Use a toothpick to dip "eggs" into melted chocolate and place them on a cookie sheet to allow them to cool. Pull out toothpicks and enjoy.
No comments:
Post a Comment