First One!
June 8, 2007 So, what do I put as my first entry in the food blog so many people have encouraged me to write? If it is brilliant then I will have to keep it up. If it sucks then no one will come back. I am pretty sure it will not be brilliant but the “sucks” prospect kind of worries me so how about I just tell you what’s what.
I have been cooking since I was old enough to stand next to my Grandma and help. It started with helping mix mashed potatoes or add ingredients. Soon I graduated to actually making one dish as she made another, she was still close enough to help, of course. Years later when it was time to choose classes in middle school I chose to take Home Economics, my plan was two fold. Part A, I loved to cook so why not take a class where I was able to do so. I figured it was an easy A+. Part B, GIRLS. The class was made up of mostly girls so I would be a fool to not join this class. Sure the rest of the football and wrestling team liked to tease me because they said I took a “girl class” but who was the fool? Me for enjoying the class for the 2 reasons above or my team mates for taking a shop class with a teacher missing a finger and hanging out with other guys? I got an A in the class.
The first thing I remember my Grandma allowing me to make by myself was Peanut Butter Fudge so it is only appropriate that it is the first recipe I post. Not a hard recipe and I am sure that many people have it but here goes. I did a quick search to compare other recipes to my Grandmas and they range from identical to hers to quick microwave recipes. Enjoy!
Grandma Tuckers Peanut Butter Fudge
INGREDIENTS:
2 cups granulated sugar
1 cup milk
1/2 stick margarine
pinch of salt
1 cup peanut butter
1 teaspoon vanilla
PREPARATION:
Mix sugar, milk, margarine and salt in a saucepan. Boil, stirring frequently, until it forms a soft ball* in cold water. Remove from stove and add peanut butter and vanilla. Beat until creamy and pour into buttered 9×9 pan. Let cool before cutting.
*To Test for Soft Ball
A small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten when picked up with fingers (234° to 240°).
Congratulations for entering the blogosphere—and, with a happy, unviversally inspiring topic: food.
Now, if it is anything like my experience with blogging, a funny thing may happen. Politics often turns peoples’ minds towards the subject of food.
Food may actually inspire discussion of politics…
How have different peanut butters worked out for you in the recipe? Commercial (lots of sugar…) or old-fashioned (lots of extra stirring involved…lots of variations in flavor) or organic and…who farmed the peanuts…and so on…I recently bought some organic peanuts in the shell. I liked them a lot but another peanut aficionado in the household thought they were weird.
Anyhow, reason I ask is because my favorite peanut butter cookie recipe is different every time I make it because I keep buying different peanut butters and haven’t found the right choice (since switching away from commercial brands, mainly JIF.)
Well, I’m off to the Holiday Inn in Columbus, Indiana for a County Council conference.
It’s nice to start the day with a visit to your blog. It made me think about my Gramma.
Thanks for my first comment. I tried a new peanut butter that was super tasty, White Chocolate Wonderful. http://www.ilovepeanutbutter.com/ I bought it at Kroger. I am looking forward to trying to make fudge with it.
I to have found that when I have tried using the organic that I bought at Bloomingfoods that the fudge is not as the same. Not bad, just not the same. At least it is fun to experiment.
I love peanut butter fudge but have never tried making it.
I am looking forward to MORE of your recipes.