Editorial
Front Page - Friday, February 12, 2010
Kay's Cooking Corner
Snickers fudge
Kay Bona
I think everybody occasionally takes a trip for no reason other than “you want to.” Don and I do that often. A few years back, we traveled to Seattle, which is such a beautiful city! Big and beautiful.
We ate so much seafood, and would still be eating it had we not had to come back to reality! One of the places we dined at, Salty’s, we accidentally found; and Salty’s just happens to be one of the best places in the nation to eat seafood. At least, that’s what we heard – and read. According to MSN-Citysearch.com, Salty’s has one of the nations best Sunday brunches. I haven’t tried all the Sunday brunches in the nation (I’m trying!), but it definitely has to be hard to beat!
Salty’s is located on Alki Beach – across the bay from downtown Seattle, and is built on the water so your view is of seagulls, ducks, seals, ferries taxing back and forth and, of course, the gorgeous downtown Seattle skyline which is completely unobstructed. Combine that with a piano player and a brunch buffet boasting so many items it overwhelms – you can’t lose! You take your time eating and enjoying the atmosphere, and nobody rushes you to leave. Along with all the other marvelous chefs on staff, they even have the number 16 chocolate chef in the nation creating wonderful desserts. I tried at least five of them.
I didn’t pick out a favorite item or recipe to write about because you can go to www.Saltys.com/seattle where they post their recipes! Nice…
This one dining experience made the whole trip worthwhile had we not enjoyed anything else – which wasn’t the case. We enjoyed shopping the outdoor markets along the bay, the people, the Seahawks team spirit (even though they lost) and even the 90 mph winds that blew in on Saturday night! Yep! The strongest windstorm in the last seven years and we were there! What planning! Really, though, it came during the night, and we observed from the comfort of our hotel room.
I did have some really good fudge called Snickers Fudge (not at Salty’s) I’ve never tasted before, and after some searching, I located a recipe. It isn’t difficult to make, but it is made in layers, making it a little more involved time-wise, but worth the effort!
For this and hundreds more fudge recipes, go to www.thats myhome.com. If you like fudge, you’ll love this Web site!
Snickers fudge
Bottom Layer:
6 oz. pkg chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter chips
Filling:
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow
cream
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted
peanuts
Caramel Layer:
14 ounce package caramels
1/4 cup whipping cream
Icing:
6 oz bag chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter chips
Combine first three ingredients in small saucepan; stir over low heat until melted. Spread on bottom of buttered 13x9x2 inch pan. Refrigerate. Filling: Melt butter in saucepan. Add sugar and milk. Bring to a boil; boil and stir about five minutes. Remove from heat; stir in marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate. Caramel Layer: Combine caramels and cream in saucepan; stir over low heat until smooth. Spread over filling. Refrigerate. Icing: In another saucepan, combine chips and peanut butter; stir over low heat until melted. Pour over the caramel layer. Refrigerate at least one hour. Cut into squares.
Kay Bona can be contacted at The Daily Record, 501-374-5103, or by e-mail at dbona5@att.net.
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