sade080

This evening I came across a set of recipe cards that my Aunt has had for, quite literally, years.  They are nearly all 1967 published and in mint condition. I am, sadly, very very happy and intend to bring you some of the finest recipes from this massive collection which is going to take up half of my desk, as I have nowhere else to put it. So the first recipe that I am going to bring from this monster box of goodies is Peanut Butter Soup, and it is filed in the 'Picnics' section. The cooking time for this strange dish is 15 minutes, it should take 15 minutes to prepare and for this you'll need a frying pan and saucepan.  The recipe makes enough for four people. 1oz/25g butter 1oz/25g flour half a pint / 275 ml milk a bay leaf 2 - 3 oz / 50 - 75g peanut butter 1 pint/ generous half litre of chicken stock OR water and stock cubes Seasoning To garnish: croutons. 1. Heat the butter in the pan, then stir in the flour and cook for several minutes, stirring well. 2. Remove fro...

This is one of those 'I-would-love-to-try-this-recipe-if-I-had-a-metabolism-higher-than-Everest' recipes.  It is a complete treat, one of those things that you just have to try to say that you've done it. Once you've made your Toffee, storing it might be an issue, so make sure you have plenty of wax paper or try individually wrapping them.  Personally I would let it set in a slab or try and pour it in to a slab mould of some sort. 1lb sugar, preferably Demerara 3oz peanut butter 1/3 pint of water 1 1/2 oz of butter 2 level teaspoons of golden syrup 1 teaspoon vinegar 1. Put all the ingredients into a strong saucepan and stir over a steady heat until the sugar has dissolved. 2. Bring to the boil and cook until the mixture reaches the 'hard crack' stage 290F. 3. Drop in teaspoonfuls on to a buttered or oiled tin and either allow to set as a slap or mark in to squares as the toffee becomes partially set.  Then cut or break when completely set.