Quote:
Originally Posted by peter12
I restarted my sourdough starter a few days ago. Even after months of refrigeration, it is already bubbling away after a few feedings.
I also have an oxtail stew planned for tonight.
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Wow, refrigerated for months without feeding? Impressive. The longest I've gone is 2 1/2 weeks in the fridge and then I start to panic that it's going to die.
If you want some easy Christmas "baking", try "Christmas Crack"
1 sleeve saltine crackers
3/4 cup brown sugar
1 cup butter
1 package chocolate chips
3/4 cup chopped pecans (optional)
Preheat the oven to 400 degrees, and line a 10" x 15" with foil (the kind of sheet that has raised edges!). Spray with Pam, or grease VERY lightly with butter. (Or use parchment, it doesn't stick to parchment paper) Cover the cookie sheet with a single layer of saltines. Bring butter and brown sugar to a boil. Boil for 3 minutes, stirring with a whisk.
Pour over the saltines, and try to spread it as evenly as possible. Place in the oven and bake for 5 minutes. When you remove it, the caramel mixture will be molten and boiling; allow to cool about 3 min, or until you can see the crackers distinctly, which will have shifted while baking (MINE DIDN'T SHIFT). Push them back into order with a fork or knife.
Sprinkle the chocolate chips over the toffee and let sit for about 5 minutes to melt. Once melted spread chocolate evenly. f desired, sprinkle on pecans and press lightly into the chocolate. Let cool a bit and then transfer to fridge to harden. Once hard, break the candy into small pieces and place in containers.