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Old 10-24-2013, 03:44 PM   #261
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well,it IS a guilty pleasure of mine.i love fireworks...halloween is only a week away & bommy(bonfire)night is the week after that...stocking up now & probably have a few practice runs before then...whaaat?don't ask me,i don't know what i want to do when i grow up either!!
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Old 10-26-2013, 05:04 AM   #262
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little white lie when i said i had nothing to eat last night....cracked a bottle of californian zinfandel & nibbled on a couple of these.well,they are only mini size(3 for 1.20/less than $1 in tesco)& the zin is great with choccy.the cadbury's bar has got popping candy & mini jelly beans in it....mmmmmm!
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Old 10-26-2013, 01:58 PM   #263
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I can't resist Bienenstich. (Bee Sting Cake)

OH, we have a German bakery that makes this and has a big stand at the farmer's market on the weekend! It is so good, lightly sweet, creamy and those sugared almonds are to die for!
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Old 10-26-2013, 02:03 PM   #264
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Butter toffee with almonds. Every year when I make it, I can't stay out of it, I'm not sure what it is that makes it so addictive. This obsession started when my grandmother sent a package from Swiss Colony of their butter toffee, and I loved it so much.
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Old 10-26-2013, 02:28 PM   #265
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Butter toffee with almonds. Every year when I make it, I can't stay out of it, I'm not sure what it is that makes it so addictive. This obsession started when my grandmother sent a package from Swiss Colony of their butter toffee, and I loved it so much.
Is that the hard toffee?
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Old 10-26-2013, 04:48 PM   #266
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Custard tart? Never heard of it.

.
Custard tart = deep pastry case with egg custard mixture inside and nutmeg scattered on top and baked. Yum.
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Old 10-26-2013, 08:16 PM   #267
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Is that the hard toffee?
It's crunchy. It would be hard except for the addition of the baking soda at the end. It's a layer of crushed, toasted almonds, the candy is poured over that, chocolate is melted over that with more almonds.

This is the recipe that I use.

Mahogany Buttercrunch Toffee (TNT)
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Old 10-27-2013, 12:34 AM   #268
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Originally Posted by bakechef View Post
It's crunchy. It would be hard except for the addition of the baking soda at the end. It's a layer of crushed, toasted almonds, the candy is poured over that, chocolate is melted over that with more almonds.

This is the recipe that I use.

Mahogany Buttercrunch Toffee (TNT)
Oh yeah, that sounds like the stuff I can easily overdo. I'm debating whether or not to copy that recipe. It's dangerous.
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Old 10-27-2013, 05:43 AM   #269
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Custard tart? Never heard of it.
no? bet you've heard one or two tho' tax....rhyming slang custard tart=fart!! likewise horse & cart,jam tart & false start....right,i'll get me coat...!
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Old 10-27-2013, 03:29 PM   #270
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I prepared and roasted two chickens for SO's chicken pies. I quarter the chickens and roast them on a half sheet pan.

My guilty pleasure is the price I charge SO for this service. I get to eat all the crispy golden brown skin. I just stand there with a salt shaker and rip that ambrosia off the chicken, give them a dash of salt and munch away. There is little in this world that elicits the taste response that chicken skin does.

If I could buy chicken skin on it's own and roast it, I would.
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