Cooking advice

Buy Seasonal Food : Food in season is the best you can buy. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

Double-Decker Fudge Recipe

	Category	Candy Recipes
	Views	43
	Ratings	0

Ingredients And Procedures

1 c REESE'S peanut butter chips

1 c HERSHEY'S semi-sweet

-chocolate chips or -HERSHEY'S MINI CHIPS -semi-sweet chocolate 2 1/4 c Sugar

1 3/4 c Marshmallow creme

3/4 c Evaporated milk

1/4 c Butter or margarine

-(1/2 stick) 1 t Vanilla extract

Line 8" square pan with foil, extending foil over edges of pan. Measure peanut butter chips into one medium bowl and chocolate chips into second medium bowl. In heavy 3-quart saucepan, combine sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 5 minutes. Remove from heat; stir in vanilla. Innediately stir 1/2 hot mixture (1 1/2 cups) into peanut butter chips until chips are completely melted; quickly pour into prepared pan. Stir remaining 1/2 hot mixture into chocolate chips until chips are completely melted. Quickly spread over top of peanut butter layer. Cool; refrigerate 1 1/2 hours or until firm. Cut into 1" squares. Store tightly covered

in refrigerator. Makes about 60 pieces or about 2 pounds candy.

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<h1>Double-Decker Fudge</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 c REESE'S peanut butter chips <P>1 c HERSHEY'S semi-sweet <P>-chocolate chips or -HERSHEY'S MINI CHIPS -semi-sweet chocolate 2 1/4 c Sugar <P>1 3/4 c Marshmallow creme <P>3/4 c Evaporated milk <P>1/4 c Butter or margarine <P>-(1/2 stick) 1 t Vanilla extract <P>Line 8" square pan with foil, extending foil over edges of pan. Measure peanut butter chips into one medium bowl and chocolate chips into second medium bowl. In heavy 3-quart saucepan, combine sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 5 minutes. Remove from heat; stir in vanilla. Innediately stir 1/2 hot mixture (1 1/2 cups) into peanut butter chips until chips are completely melted; quickly pour into prepared pan. Stir remaining 1/2 hot mixture into chocolate chips until chips are completely melted. Quickly spread over top of peanut butter layer. Cool; refrigerate 1 1/2 hours or until firm. Cut into 1" squares. Store tightly covered <P>in refrigerator. Makes about 60 pieces or about 2 pounds candy. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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