![Close-up of two pieces of chocolate fudge with nuts, showcasing a rich, glossy texture and visible nut fragments embedded in the chocolate.]({"large":{"file":"https:\/\/montrosestar.com\/wp-content\/uploads\/2019\/02\/Website_PaulaD-1024x434.png","width":1024,"filesize":0},"full":{"0":"2019\/02\/Website_PaulaD.png","1":1180,"2":500,"3":false,"file":"https:\/\/montrosestar.com\/wp-content\/uploads\/2019\/02\/Website_PaulaD.png"}})
Sweets for your sweeties
By Paula Dream (AKA Kale Haygood)
STAR readers, we are off to a good start to 2019. I can’t believe the first month is gone, and we have already forgotten our new year’s resolutions, if we made any at all. Paula’s was to lose weight. In retrospect, I think it actually was to eat more.
This time I bring to you some very, very easy sweet tooth recipes for you and your honey. So I leave these with you while I go run my traps.
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FUDGE PEANUT OATIES
2 cups sugar
3 tablespoons cocoa
1/2 cup margarine
1/2 cup milk
1/2 cup peanut butter
3 cups oatmeal
1 tablespoon vanilla
In large saucepan over medium heat, combine sugar, cocoa, margarine and milk.
Heat to boiling, stirring constantly, and then boil for one minute. Remove from heat.
Immediately stir in peanut butter. Add oatmeal and vanilla, and stir well. Drop by tablespoonsful onto wax paper and let cool. Makes about four dozen.
Fudge Peanut Oaties
HAYSTACKS
1 cup peanut butter
1 large can Chinese chow mein noodles
1 package (12 ounces) butterscotch chips
In a saucepan, melt butterscotch chips over low heat. Add peanut butter and stir until smooth. Stir in noodles. Drop by tablespoonsful onto wax paper. Allow to cool and set-up.
MEXICAN FUDGE
1 bag (12 ounces) semisweet chocolate chips
8 ounces milk chocolate chips
1 can (14 ounces) sweetened condensed milk
1/4 teaspoon salt1 teaspoon instant coffee crystals
1 teaspoon cinnamon
1 teaspoon vanilla
1 cup pecans, chopped
Line a 9-inch square pan with waxed paper. Melt semisweet chocolate chips and milk chocolate chips with milk over low heat. Add salt, coffee and cinnamon and stir well. Remove from heat. Add vanilla and pecans. Pour into prepared pan. Refrigerate until firm. Cut into one-inch squares.
Paula Dream, AKA Kale Haygood, owns Beyond Service, a Montrose-based, home-cooking catering company. For more information, call 713-805-4106 or email barrykale@yahoo.com.
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