-=> Quoting Ruth Haffly to Jim Weller <=-

 JW> I like fried foods (even though I don't have them very often)

 RH> I'll eat a doughnut maybe once every couple of years or so,
 RH> maybe even less often than that.

I allow myself them as a treat about once a month.

 RH> Best ones are our home made, whole wheat but haven't
 RH> even done they in years.

Whole wheat flour is fine for breads and a few other things but it's
not really ideal for most baked goods like doughnuts or cakes.

I generally like to eat healthy alternatives but for some things
taste is paramount.

 RH> We went thru Kentucky on our way back east; at a Pilot gas station
 RH> I piced up a carton of Ale-8-One (soda)

I had to look that up; it's a pretty obscure, very regional brand.

 RH> and a couple of the made in Canada Milky Way fudge candy bars.

That's weird because we don't have Milky Way brand bars in Canada,
just Mars, Snickers and Three Musketeers. They are all made by the
same company and they are all quite similar to each other.

When I was a kid we used to have Milky Way bars but not Mars bars in
Canada. I think they are the same thing, just re-branded.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mars Almond Bar
 Categories: Copycat, Candy, Chocolate, Bars
      Yield: 14 Bars
 
      2 c  Granulated sugar
    1/4 c  Light corn syrup
    1/2 c  + 2 tb. water
      1 pn Salt
      2    Egg whites
     35    Kraft caramels
    2/3 c  Whole roasted almonds
     24 oz Milk chocolate chips
 
  In a large saucepan over medium heat, combine the sugar, corn
  syrup, 1/2 cup of the water, and the salt. Heat to boiling, then
  cook using a candy thermometer to monitor the temperature.
  
  Beat the egg whites until they are stiff and form peaks. Don't use
  a plastic bowl for this.
  
  When the sugar mixture reaches 270 F, or the soft crack stage.
  Remove from the heat and pour the mixture in thin streams into the
  egg whites, blending completely with an electric mixer set on low.
  
  Continue to mix about 20 minutes or until the nougat begins to
  harden and thickens to the consistency of dough. Mix in the
  almonds.
  
  Press the nougat into a greased 9 x 9 inch pan and chill until
  firm, about 30 minutes.
  
  Melt the caramels with the remaining 2 tb. water in a small
  saucepan over medium heat.
  
  Pour the caramel over the nougat and return the pan to the
  refrigerator.
  
  When the caramel and nougat are firm (about 30 min), slice down
  the middle of the pan with a sharp knife and then slice across
  into 7 segments to make a total of 14 bars.
  
  Melt the milk chocolate chips in a microwave for 2 minutes on half
  power, stirring halfway through the cooking time. Melt completely,
  but be careful not to overheat.
  
  Resting the bar on a fork (and use fingers if needed) dip each bar
  into the chocolate to coat completely and tap the fork against the
  side of the bowl to knock off the excess chocolate. Place on waxed
  paper and let cool at room temperature until the chocolate is firm
  1-2 hours.
  
  Source: Top Secret Recipes by Todd Wilbur
 
MMMMM





Cheers

Jim


... The first one make you want another;

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