12/2/06 Holiday Treats & High Seas
The seas went down to 3 ft today and heading right back up to 5 ft all next week. I'm in serious sun/fishing withdrawls. The only way to cure it is by doing holiday baking and do my best not to eat all of it.
Grizzly Bear Claws
Warmed homemade caramel
1 bag of Ghiradelli Semi-sweet Choc chips
Cashews
After putting down the caramel first, then add the cashews in paw-like fashion. Add melted chocolate on top. Put in freezer to solidfy.
The seas went down to 3 ft today and heading right back up to 5 ft all next week. I'm in serious sun/fishing withdrawls. The only way to cure it is by doing holiday baking and do my best not to eat all of it.
Grizzly Bear ClawsWarmed homemade caramel
1 bag of Ghiradelli Semi-sweet Choc chips
Cashews
After putting down the caramel first, then add the cashews in paw-like fashion. Add melted chocolate on top. Put in freezer to solidfy.
Must be kept in cool temps. They make delicious, sticky treats.
I hope to be fishing by next weekend.
My good friend Dawn (KenyaMK) has been making these great holiday gifts. Here is a photo that she wanted to share with others. 
3 comments:
Robin,
Yes, I eat squid. :) (And you aren't the only one who thinks I am insane to do so!) But if I could get fish like YOU catch, I would eat that instead!!!
Your Grizzly Bear Paws look fantastic. But do you have a homemade caramel recipe for me??!!
:)
1c butter
2 1/4 c brown sugar, dark
1c light corn syrup
1 14oz can Sweetened Condensed Milk
Constantly stir up to 242-248 deg (soft ball candy), add 1 tsp vanilla.
Drop balls into cold water to form a firm, pliable ball. Few minutes later, work with it, roll it, drop it into pieces on wax.
Recipe comes from Jill the moderator at Sonlight curriculum forums.
Ooh--these look so good. Chocolate and caramel are exactly what I need right now!
Post a Comment