-=> Mike Powell wrote to SEAN DENNIS <=-

Or stronger words.

 >  MP> Unfortunately, tomatoes and tomato sauce have joined that club.  Maybe
 >  MP> I need to start eating supper for breakfast and breakfast for supper.

 > I can eat breakfast for any meal of the day.

 MP> Yeah, so can I.  In my case, though, if I reverse to breakfast in the
 MP> evening, I had better stick to cereal.  ;)

 >       Title: Old Time Fudge
 >  Categories: Christmas, Candy, Great, Marie
 >       Yield: 8 Servings

 MP> Hmmm, that is one thing I miss around the holidays.  My grandparents
 MP> would make excellent fudge, usually chocolate and peanut butter.
 MP> 

So I went to my 20K+ recipe base and searched on fudge w/peanut butter
as an ingredient. And I didn't have a single one using chocolate. At my
house it better have chocolate in it or it simply ain't "fudge".

So, I grabbed and Meal Monstered one from the old jailbird - Martha
Stewart ......

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Quick Chocolate Peanut Butter Fudge
 Categories: Chocolate, Dairy, Nuts
      Yield: 64 pieces

     14 oz Can sweetened condensed milk
           - divided
      4 tb Unsalted butter; more for
           - brushing
    3/4 c  (packed) light-brown sugar
           Coarse salt
    3/4 c  Smooth peanut butter
  2 1/4 c  Confectioners' sugar;
           - divided
      9 oz Bittersweet chocolate;
           - chopped (2 c)

  Brush an 8" X 8" baking dish with butter, and line with
  parchment paper, leaving a 2-inch overhang on long
  sides. Brush parchment with butter.

  Heat 1/2 cup condensed milk, 4 tablespoons butter, brown
  sugar, and a pinch of salt in a double boiler or a
  heatproof bowl set over a pan of simmering water,
  stirring, until melted, about 4 minutes. Remove from
  heat. Mix in peanut butter and 1 1/2 cup confectioners'
  sugar. Press peanut butter mixture into the bottom of
  prepared baking dish, smoothing top with an offset
  spatula.

  Melt chocolate in a double boiler or a heatproof bowl
  set over a pan of simmering water, stirring, until
  melted, about 3 minutes. Remove from heat, stir in
  remaining 3/4 cup condensed milk and a pinch of salt,
  until melted and combined. Mix in remaining 3/4 cup
  confectioners' sugar. Spread chocolate mixture over
  peanut butter layer, smoothing top with an offset
  spatula. Refrigerate until firm, about 2 hours.

  Remove fudge from pan using parchment to lift, and
  transfer to a cutting board. Peel off parchment. Using a
  warm knife, cut crosswise into eight 1-inch-wide strips;
  cut each strip into 8 pieces.

  By Martha Stewart Test Kitchen

  RECIPE FROM: https://www.marthastewart.com

  Uncle Dirty Dave's Archives

MMMMM

... Many people are alive today because it's illegal to shoot them.
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