this is a recipe from an old church cookbook of my mother's from okoee, florida during the time my grandfather was a minister there.
this is a very simple recipe that tastes so good you'll want to hide them! i have made candy to sell at christmas time off and on for the past 12 years and these are a must have! this is a very small batch and i am guessing the # you'll get because you
this easy but elegant entree first appeared in "quick cooking" magazine. someone posted this at the somersize website, which is where i found it. i usually have this over a bed of fried spinach or zucchini ribbons.
i got this recipe from a southern living magazine a couple of years ago. it was an instant favorite, and i get so many requests for the recipe that i figured i would make it easy on myself and just post it. i usually use more old bay, tabasco, and scallio
how to use ganache: truffles, ice cream sauce, chocolate fondue, hot cocoa (heat 1 cup milk per serving and stir in about 1 tablesoon ganache), chocolate glaze, frosting (beat in 1/2 cup soft butter). the proportion of cream to chocolate in this recipe is
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