Original biltong is our favorite, but we wanted to try something different. So this batch is made with Himalayan Sea salt and vinegar only. Very good, especially if you need to watch what spices you eat.
Piece of uncut biltong on top. Redder meat on left is dried to 55% and darker is closer to 60% dried.
This makes a nice amount of snow candy for 2 or 4 people . If you are making for more than 4 people, I recommend doubling it. It does not keep well, so only make enough snow candy for each person. Instead of “wasting” the unused syrup, stir it into crystalized sugar.
Make hot chocolate or tea to clean out the pot when finished so you don’t waste any of the maple.
Today is National Shortbread Day! This is Megan’s favorite recipe, given to her by Miss Melody, a friend from church.
I really wanted a hot, freshly baked, chocolate chip cookie. We enjoyed my experiment so much I made a second batch with the boys, but made them “gourmet”. I let the boys chose which M&M’s and they chose peanut, peanut butter and a few of the plain ones. They were the perfect “New Year Party” cookies.
Adrian got this recipe from his Lithuanian friends while he was at Cedarville. This is a comforting soup and reheats very well. Eat on its own or with a side of brown/sourdough bread and butter.
Every year we try to learn a new candy recipe. This is our recipe for this year!
Momma and Daddy used to get a tin of these during Christmas. They are extremely easy and remind me of Christmas past.
Do not use “cheap” chocolate. Be sure to use your favorite! If you prefer a higher chocolate ratio, use equal parts nuts and chocolate.
We made homemade hazelnut butter spread and reduced the sugar. Megan suggested replacing the wafer cookies with rice crispies to see if they stayed crunchier.
We wanted to find a good recipe for breakfast sausage that did not contain sugar. This one is simple and freezes very well.
The optional ingredients will change this from a mild recipe to a spicy one.
