Food for Thought: Scotcheroos

Friday, February 1, 2008

Scotcheroos

These are a personal all-time favorite of mine. Beware, they are REALLY rich and it's really easy to eat too many! The recipe came from a good friend in a ward in Orem, UT. They're simple and very yummy.

Scotcheroos
1 cup light Karo syrup
1 cup white sugar
~bring to a full boil and IMMEDIATELY remove from heat! (if you boil to long, the end product will be hard as a rock!) Add:
1 1/2 cups peanut butter
~stir until melted and mixed. pour over 6 cups Rice Krispies. Spread into a 9x13. Then melt:
6 oz chocolate chips
12 oz butterscotch chips
Pour and spread over Rice Krispies. Let sit until chocolate is set.

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Cooking secrets:

~Muffins will slide right out of tin pans if the hot pan is first placed on a wet towel.
~Perk up soggy lettuce by adding lemon juice to a bowl of cold water and soak for an hour in the refrigerator.
~If your brown sugar is brick-hard, put your cheese grater to work and grate the amount you need.
~Or place a slice of soft bread in the package of hardened brown sugar and it will soften again in a few hours.
~If you've oversalted soup or vegetables, add cut raw potatoes and then discard once they have cooked and absorbed the salt.
~You'll shed fewer tears if you cut the root of the onion last, or if you place them in the freezer for five minutes first.
~A thin slice cut from each end of a potato will speed up baking time.
~A quick way to separate frozen bacon: heat a metal spatula over a burner, slide it under each slice to separate it from the others.
~You won't have "curly" bacon for breakfast when you dip it into cold water before frying.
~A few drips of lemon juice added to simmering rice will keep the grains separate.
~Grating a stick of butter softens it quickly
~Soften butter for spreading by inverting a small heated pan over the butter dish for a while.
~Before measuring honey or Karo syrup, oil the cup with cooking oil and rinse in hot water.
~To determine if an egg is hard-boiled, spin it. If it spins, it is hard-boiled. If it wobbles and does not spin, it's raw.
~To determine if an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it's fresh; if it rises to the surface, throw it away.
~Eggshells can be easily removed from hard-boiled eggs if they are quickly rinsed in cold water right out of the boiling water for a few minutes.
~For fluffier omelets, add a pinch of cornstarch before beating.

Food for Thought

Friday, February 1, 2008

Scotcheroos

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