MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Marcy's Chocolate Toffee Matzo Crunch
Categories: Candy, Snacks, Chocolate, Nuts
Yield: 12 servings

6 Unsalted matzos
1 c Unsalted butter
1 c Brown sugar
1 1/4 c Chopped dark chocolate
- chips
2 tb Chopped pistachios
Salt

YOU WILL ALSO NEED: Sheet tray, parchment paper, foil,
heavy bottom sauce pan, spatula

Set the oven @ 375+|F/190+|C.

Line a sheet tray with a layer of foil, then cover the
foil with a sheet of parchment. Evenly cover the sheet
tray with matzos. Break or cut the matzos into smaller
pieces if necessary.

In a heavy bottomed saucepan, combine the butter, brown
sugar, and a generous pinch of sea salt. Cook over
medium heat, whisking constantly, until the mixture
comes to a boil (about 2 to 4 minutes). Boil for 3
additional minutes and continue stirring constantly.

Remove from the heat and pour the toffee mixture over
the matzos.

Use a spatula to spread evenly across the entire surface
of the matzo. Make sure you spread it out fairly quickly
or it will start to get sticky and become harder to
smooth over.

Place the baking sheet in the oven and immediately
reduce the heat to 350 degrees F. Bake for 15 minutes.
Check frequently to be sure that the mixture is not
burning. If it appears to browning too quickly, remove
the tray from the oven and reduce the heat to 325
degrees F, then replace the tray when the temperature
drops a bit.

Once 15 minutes have passed, remove the matzos from the
oven and evenly sprinkle the chopped chocolate chips
over the top.

Let stand for 5 minutes, then spread the chocolate over
the matzo.

Sprinkle the chopped pistachios and a light sprinkle of
sea salt over the top of the melted chocolate.

While the matzos are still warm, break them into smaller
squares or pieces.

Place in the freezer until the topping has set. Serve
straight from the freezer, chilled, or at room
temperature

RECIPE FROM: https://toriavey.com

Uncle Dirty Dave's Archives

MMMMM

... There is no such thing as an underestimate of average intelligence.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Outpost BBS (1:18/200)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Marcy's Chocolate Toffee Matzo Crunch
Categories: Candy, Snacks, Chocolate, Nuts
Yield: 12 servings

6 Unsalted matzos
1 c Unsalted butter
1 c Brown sugar
1 1/4 c Chopped dark chocolate
- chips
2 tb Chopped pistachios
Salt

YOU WILL ALSO NEED: Sheet tray, parchment paper, foil,
heavy bottom sauce pan, spatula

Set the oven @ 375ºF/190ºC.

Line a sheet tray with a layer of foil, then cover the
foil with a sheet of parchment. Evenly cover the sheet
tray with matzos. Break or cut the matzos into smaller
pieces if necessary.

In a heavy bottomed saucepan, combine the butter, brown
sugar, and a generous pinch of sea salt. Cook over
medium heat, whisking constantly, until the mixture
comes to a boil (about 2 to 4 minutes). Boil for 3
additional minutes and continue stirring constantly.

Remove from the heat and pour the toffee mixture over
the matzos.

Use a spatula to spread evenly across the entire surface
of the matzo. Make sure you spread it out fairly quickly
or it will start to get sticky and become harder to
smooth over.

Place the baking sheet in the oven and immediately
reduce the heat to 350 degrees F. Bake for 15 minutes.
Check frequently to be sure that the mixture is not
burning. If it appears to browning too quickly, remove
the tray from the oven and reduce the heat to 325
degrees F, then replace the tray when the temperature
drops a bit.

Once 15 minutes have passed, remove the matzos from the
oven and evenly sprinkle the chopped chocolate chips
over the top.

Let stand for 5 minutes, then spread the chocolate over
the matzo.

Sprinkle the chopped pistachios and a light sprinkle of
sea salt over the top of the melted chocolate.

While the matzos are still warm, break them into smaller
squares or pieces.

Place in the freezer until the topping has set. Serve
straight from the freezer, chilled, or at room
temperature

RECIPE FROM: https://toriavey.com

Uncle Dirty Dave's Archives

MMMMM

... Everything comes to he who orders stew.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: English Sticky Toffee Pudding
Categories: Puddings, Beer, Desserts, Fruits, Dairy
Yield: 9 servings

MMMMM--------------------------PUDDING-------------------------------
1 c Guinness Extra Stout beer
1 ts Baking soda
10 lg Pitted dates
2 c Flour
2 ts Ground cinnamon
1 ts Baking powder
1 ts Fresh grated nutmeg
1/2 ts Kosher salt
1 c + 2 tb sugar
6 tb Unsalted butter; softened, +
- more
1 1/2 ts Vanilla extract
3 lg Eggs

MMMMM------------------------TOFFEE SAUCE-----------------------------
1 c Packed light brown sugar
16 tb Unsalted butter
1 Vanilla bean; split
- lengthwise, seeds scraped
- and reserved
1/2 c Heavy cream
1 tb Fresh lemon juice
1/4 ts Kosher salt

MAKE THE PUDDING: Set oven @ 350ºF/175ºC.

Boil beer in a 1 qt. saucepan. Stir in baking soda and
dates; let cool. Transfer to a food processor; purée
until smooth. Whisk flour, cinnamon, baking powder,
nutmeg, and salt in a bowl. Using a stand mixer fitted
with a whisk, beat sugar, butter, and vanilla until
fluffy. Add eggs one at a time, beating well after each
addition. With the motor running, slowly add dry
ingredients, alternating with reserved date mixture,
until a smooth batter forms; pour into a greased 9" x
13" baking dish. Bake until a toothpick inserted into
the pudding comes out clean, about 30 minutes.

MAKE THE SAUCE: Simmer sugar, butter, and vanilla bean
and seeds in a 4 qt. saucepan over medium until sugar is
dissolved, about 5 minutes. Remove from heat; stir in
cream, lemon juice, and salt. Strain sauce; let cool.
Cut pudding into squares; drizzle with sauce.

By: Rose Levy Beranbaum

Yield: serves 8-10

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Archives

MMMMM

... Chips are just edible spoons
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)