Thursday, March 11, 2010

A friend’s recipe

I have reconnected with a childhood friend through Facebook. When we first met, she had just been potty trained and I was maybe 5. She just sent me this wonderful recipe for “fudge” that her mother used to make when she was young. It brings back fond memories for her everytime she eats it. I have been craving fudge, but not really wanting to make it and not finding it in the stores anywhere. I open my email yesterday and find this recipe from her. I love the name!

“When we lived in Arizona while I was in 4th and 5th grades.  My mom was on a health kick, we drank raw milk, ate wheat germ on everything, had only carob in place of chocolate.  I remember her making this recipe.  I just made it over christmas while my dad was here, it tasted just like I remembered!  But since Sophie is so bad with peanuts I'll probably never make it again.”

Super Fudge
1 C honey
1 C chunky peanut butter
1 C sunflower seeds, raw
1/2 C raisins
3/4 C carob powder
1 C sesame seeds
1 C unsweetened coconut

Heat honey and peanut butter, quickly add rest of ingredients which have been mixed together.  Pour into greased 9 x 9 pan and chill.  Cut into pieces.
I kept mine in the fridge.

Those of you that know me, or have read my entire blog, know that I don’t usually plan ahead. There is no going to the store to buy the ingredients for any recipe. I try to keep on hand everything I would need to make almost anything. If I don’t have it, I find a substitute. This recipe was no exception.

I didn’t have carob, so I used cocoa powder, Prudy said she did the same thing. I didn’t have very many sesame seeds so I used Flax seeds. I used chopped almonds for the sunflower seeds, but I had everything else! Yeah!!!J My raisins were golden and they were wonderful inside, they have a little tang that is so yummy.

I didn’t really measure the peanut butter or honey, as I didn’t want to have to clean that measuring cup; so I just used a spoon. It wasn’t as sweet as I would have liked, so I think I needed more honey.

I LOVE it! The coconut, flax seed and almonds are so crunchy and the raisins add a nice sweetness, maybe I should have added more raisins – I didn’t measure those either.
I think this is a great “dump and pour” as well as “clean out the pantry” recipe. You can add as much or little as you like, as long as you have enough honey (or maple, brown rice syrup, agave or whatever sweetener you like) and peanut butter (sunflower butter, almond butter – whatever butter you like – Prudy, use a different “butter.” Sunflower seed butter isn’t even from nuts! J) to hold it together. Use your favorite nuts and dried fruits and seeds, or whatever you have on hand.

It is sweeter if it's out on the counter as opposed to cold in the fridge.
Healthy AND yummy and pretty guilt free!

1 comment:

  1. Looks just how it's supposed to! Great post, can't wait to make it again with soy or sunflower butter.


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