Text 12428, 72 rader
Skriven 2014-04-21 20:26:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: fruit and nuts 530
==========================
-=> Quoting Michael Loo to Dale Shipp <=-

 DS> When we lived in England, one of my favored snacks
 DS> was the Cadbury Fruit & Nut bar.

 ML> milk chocolate and had raisins and hazelnuts

 ML> possibly cashew halves or almonds as well.

Cadbury was and is an English company but also was and is very big
in a lot of commonwealth companies including Canada. It has gone
from being just Cadbury to Cadbury-Fry (Fry Cocoa) to Cadbury-
Schweppes to a division of Kraft to a division of that new company
that sells snacks not groceries when Kraft split into two.

The fruit and nut bar does have raisins and hazelnuts. I can easily
get it and it now comes in a dark version as well. They are the only
two bars with raisins in them.
    
Some of the other nutty bars include dark burnt almond and the
"Dairy Milk" series of hazelnut, honey roasted cashews & hazelnuts,
caramelized peanut and toasted coconut & cashews. The burnt almond
and hazelnut bars are classic; the others relatively new.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hannah's Passover Chocolate Almond Squares
 Categories: Jewish, Holiday, Bars, Chocolate, Nuts
      Yield: 24 Servings
 
      8 oz Semi sweet chocolate chips
      8 oz Ground almonds (or
           Hazelnuts)
      8 oz Sugar plus
      1 tb potato starch
      2    Eggs
      1 tb Passover almond extract or
           Liqueur
 
  Line a 9 x 13 baking pan with foil. Melt chocolate chips in pan
  in a 250 degree oven or over hot water in a double boiler, then
  spread in pan in an even layer. Cool in the fridge or freezer
  until firm.
  
  Grind sugar and potato starch in blender or food processor until
  powdery. Grind almonds also, if using whole nuts. Reserve 1/4 cup of
  ground nuts.
  
  Blend eggs, almonds and "icing" sugar into a smooth paste and spread
  evenly over chocolate. Sprinkle reserved nuts on top and pat down.
  
  Bake at 350 degrees for exactly 20 minutes. Cool 10-15 minutes in
  pan, then score/cut into squares (dipping knife in hot water to avoid
  sticking). Freeze until firm, then peel off foil and break into
  squares before serving.
  
  Source: My friend Rona's mother Hannah Sherebrin

  From: Jeff To: Jewish-Food@eskimo.Com
 
MMMMM



YK Jim


... Michael's beef was so undercooked, it ate the salad.

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