Recipes: February ‘10

By: Samantha Deebel

Article Category: Recipes

RECIPES
By Samantha Deebel

Here are some sweet treats for February, Resident readers!

My friend Carol Allenbaugh makes this fabulous fudge for holidays and special occasions. It is so amazingly creamy and melts in your mouth.

Here’s a little quote that I found for Valentine’s Day I thought you might like:

“Love is the ability and willingness to allow those that you care for to be what they choose for themselves without any insistence that they satisfy you.” — Dr.Wayne Dyer

Carol’s Fudge Recipe
• 2/3 cup cocoa
• 3 cups sugar
• Dash of salt
• 1-1/2 cup milk
• 1/4 cup peanut butter
• 1 teaspoon vanilla

Combine dry ingredients then stir in milk. Bring mixture to a boil on medium heat, stirring constantly. Slowly boil to 234 degrees or the the soft-ball stage. Remove from heat and stir in peanut butter and vanilla then let cool to 110 degrees. Beat mixture until it loses its gloss and spread in a buttered pan. Cool in a sink of ice water. Makes about 3 dozen squares.

Hazelnut or Almond Halva
• 1-1/2 cups ground hazelnuts or almonds
• 1-1/2 cups milk
• 1-1/2 cups brown sugar
• 2 tablespoons of butter

Mix ingredients in a saucepan over medium heat. Adjust heat to a rolling boil for 15 minutes and stir occasionally until the mixture thickens and liquid evaporates. When the mixture begins to form a single mass, put it into a buttered pan to cool. Cut into pieces when it has cooled top and topped with a sprinkle of chopped nuts. (You can also use it as a cake topping before it cools completely.)

Happy Valentine’s Day to you all.

Spread the love!

(And Happy Valentine’s Day to my soulpopie, Jimi!)