Today is National Peanut Butter Fudge Day!

That’s right folks, November 20th is National Peanut Butter Fudge Day. I wonder who declared it such, but I’m going with it. So, in honor of the day that honors one of my favorite treats, I will reprise my mom’s recipe.

I still have the handwritten recipe card she gave me. Mom passed away in Y2K but my last memory of this fudge was when she was very ill, toward the end of her life, yet she made me the fudge at my request. I only realize now how she must have struggled to stir the peanut butter into the stiff batter.

A mother’s love knows no bounds — sweet memories of mom, food and hospitality. Here’s to you mom!

Make some fudge for someone you love. They’ll be glad you did.

Mom’s Peanut Butter Fudge
From the kitchen of Lois Garneau

  • 1 box confectioner’s sugar (1 pound or 4 cups)
  • 3/4 stick margarine (no butter, seriously, use Parkay margarine)
  • 1/2 cup milk (any kind will do, I used skim)
  • 1 twelve-ounce jar of peanut butter (about 1-1/2 cups)
  • 1 nine-ounce jar of marshmallow cream (closest I could find is 7.5 ounces)

DIRECTIONS

In saucepan, mix confectioner’s sugar, margarine and milk. Cook and stir for about 6-1/2 minutes until it boils. It should be at the candy soft ball stage.

Add peanut butter and marshmallow cream. Beat by hand, Pour into square pan. Cool and cut.

 

 

Not Your Mama’s Grilled Cheese

This is an amazing twist on an old favorite. I used spreadable Brie and chopped Peppadews®, the brand name for sweet piquanté peppers grown in the Limpopo province of South Africa.

Toasty-Tasty Grilled Cheese
For an even more pungent cheese flavor, use Brie sliced from the wheel with the rind. 

2 slices of sourdough bread
Brie cheese – either spreadable or sliced from the wheel
1/4 cup chopped Peppadews®
Butter, softened for spreading

Spread Brie on one slice of bread, top with Peppadews®, top with the other slice of bread. Butter each side of the sandwich and grill in a hot grill pan or a Panini press.

Wait! Don’t Eat the Leftover Halloween Candy…Yet

Don’t know what to do with that leftover Halloween candy (besides scarf it down?). I have a quick weekend breakfast pastry made with three ingredients—refrigerated crescent rolls in the pop-open can, raspberry preserves, and a Milky Way® bar. This makes a gooey and hot breakfast surprise for the family or overnight guests. But, if you have other candy leftover, why not try it with Twix® or Kit Kat bars? Maybe even a Snickers to add a peanuty crunch.

DIRECTIONS

  • Pop open the crescent rolls and separate according to the package directions. Spread each triangle of dough out on an ungreased cookie sheet.
  • Spread each triangle with a teaspoon or so of raspberry preserves. Coarsely chop the Milky Way® bar (or Twix® or Kit Kat®) and put about a teaspoon on top of preserves.
  • Roll the triangles into a crescent roll according to package directions.
  • Brush each croissant with lightly beaten egg white to give it a nice glazed and browned look.
  • Bake for 20 minutes in a 375⁰ oven. Serve hot.

Yield: 8 croissants.

Photo of Barbara’s easy breakfast pastry by Cindy Dyer .