Matzo Crack AKA Matzo Toffee

I'd been given this matzo bread along with some other items in a bag the Senior Center was distributing (before Covid 19). I'd heard of matzo ball soup and that's about all I knew of matzo.  I began Googling "matzo"  to find out more about this Jewish bread and what else I could do with  it.

That's when I came across the recipe at That Skinny Chick Can Bake

Here is the recipe:

Matzo Crack AKA Matzo Toffee

A delectable toffee treat made with matzos! Recipe adapted from Marcy Goldman's Caramel Matzoh Crunch, Treasury of Jewish Holiday Baking

Ingredients

·          4-5 matzos

·          1 cup (2 sticks) butter

·          1 cup dark brown sugar

·          12 ounces (2 cups) semi-sweet chocolate chips

·          1+ cup chopped, toasted pecans

Instructions

1.      Preheat oven to 350º. Line a rimmed baking sheet with foil, then top with a sheet of parchment paper. Cover surface with a single layer of matzos, breaking as needed to fit. Set aside.

2.      Combine butter and brown sugar in a heavy saucepan. Stir over medium heat till it comes to a boil, then continue to stir and boil for 3 more minutes.

3.      Carefully pour hot mixture over matzos and spread evenly.

4.      Bake for 10 minutes or till caramel mixture is bubbling. Remove from oven and evenly sprinkle with chocolate chips. Wait about 5 minutes for chocolate to melt, then smooth over surface and sprinkle with pecans.

5.      Refrigerate till chocolate is firm, about 45 minutes. Using parchment, remove toffee from pan to large cutting board and cut into bite sized pieces. Store in refrigerator up to 2 weeks.

Total time: 1 1/2 hours

Yield: approximately 3 dozen pieces depending on size

                                        *****

The ingredients needed

3. Pouring the brown sugar and butter mixture on the matzo bread
4. Bubbling caramel after being taken from the oven to bake
5. Adding chocolate chips to the hot caramel
6. Spreading the melted chocolate chips over the caramel

The final tasty product.

I can see why it's called crack.  It's addictive and once it's hard you break it into pieces, the same as you would peanut brittle.

Some recipes suggested sprinkling on a little Kosher salt while it's still hot. I opted not to do that. It's best to leave well enough alone.

This recipe has also been done by some using saltine crackers.

That's it😋

I went on a Cooking Spree (11 photos)

Basil from the garden: Before and after.

Presto!- Pesto

What do you do when you buy a bag of SOUR grapes?

Rinse the grapes

 You make Grape Salad.

Halve the grapes so that they can absorb the sweetness you'll be adding.

The brown sugar and pecans really dress it up.

 Find a recipe online

The results. Deee-licious

 Miniature eggplant grown in a pot +  one from the farmer's market.

I chose not to peel mine. Rinse and slice about 1/4 of an inch.

Find a recipe for Eggplant Parmesan.

My recipe came from an old cookbook I was given over 35 years ago. But, you can always  go online or ask Alexa.

Here is the Eggplant Parmesan before I put it in the oven.

After pulling it out of the oven. It was delicious.

Squash Casserole

I had so much squash and really got tired of it. But, I would make the casserole, portion it out and freeze it. I used a recipe that my Mom got from one of her friends who was an excellent cook.

*THAT'S  ALL

Granny Cake (6 photos)

Granny Cake


Mostly pictures today.

The set up

Ingredients

What to do and when

If you can't see this click the link in the title

Sliding it into the oven

Sliding it out of the oven when done

Cooking the sauce that is poured over the cooked cake

The cake was a big hit.

***END

Peanut Butter Cookies

I was snowed in and I just had to have something sweet. I checked out the fridge already knowing what I would find but thinking maybe I’d missed something and there was something I could throw together to get my“sugar high”. I opened the fridge and the same assortment met me that was there upon my previous inspection.

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celery
¼ bottle of champagne
butter
browning lettuce
and some other stuff that didn’t go together.

Next stop, the pantry.

Aha! We have a *****WINNER*****!

Show me what you’re working with.



We've got the dregs of white sugar, brown sugar, one egg, peanut butter, vanilla.

Flourless peanut butter cookies

I had flour but I wanted it quick and easy.

Here's the recipe I used. It's from allrecipes.com

Only 3 main Ingredients

Notice I have 5 ingredients. This was after consulting a few more recipes for the flourless cookies.

n 1 cup peanut butter
n 1 cup white sugar
n 1 egg

Directions
1. Preheat oven to 350 degrees F (180 degrees C).

2. Combine ingredients

and drop by teaspoonfuls on cookie sheet.

Bake for 8 minutes. ( Play the Jeopardy theme right here as you tap your nails on the counter)

Let cool. ( Still playing the Jeopardy theme) Recipe doesn't make very many, so you could double recipe as you desire.

George Washington Carver I could kiss you .

The History of Peanut Butter by Mary Bellis (quote taken from About.com)

"Agricultural chemist, George Washington Carver discovered three hundred uses for peanuts and hundreds more uses for soybeans, pecans and sweet potatoes. He start popularizing uses for peanut products including peanut butter, paper, ink, and oils beginning in 1880. The most famous of Carver's research took place after he arrived in Tuskeegee in 1896. However, Carver did not patent peanut butter as he believed food products were all gifts from God. The 1880 date precedes all other inventors except of course for the Incas, who were first. It was Carver who made peanuts a
significant crop in the American South in the early 1900's.”

NOTE: Rolling the dough around in your hands can be a little sticky so I used disposable gloves.

THAT'S IT***