This week, I had a call from Heidi Balaraman, who lives in Colorado Springs. She's going to share a recipe, or recipes, with us soon.
In the meantime, she wondered if I knew how to make a sweet treat from club crackers that are covered with a syrup and then almonds.
I don't, but it reminded me of a recipe I saw on a box of Kroger Thin and original Crispy Saltines.
I noticed it awhile back and thought it would be fun to make. I'm glad Heidi called or I probably would have forgotten about the recipe and have thrown the box away.
Kroger's recipe calls for a sleeve -- about 37 crackers.
To make "Saltine Chocolate Pieces," first preheat the oven to 400 degrees. Then line a 10-inch by 15-inch cookie sheet with foil, and spray lightly with cooking oil. Cover the cookie sheet with the crackers.
Boil 3/4 cup brown sugar and 1 cup of butter for three minutes. Pour the mixture over the saltines and spread evenly. Bake at 400 degrees for five minutes. Remove from the oven.
Sprinkle the saltines with 12 ounces -- 2 cups -- semi-sweet chocolate chips. Let set one minute; then spread the melted chips with a spatula. Sprinkle 3/4 cup chopped nuts over this, and press down lightly.
Cut on the diagonal immediately, or cool until firm and then break them up. Pieces can be frozen. Yield is 30 pieces.
Doesn't this recipe sound intriguing? And if you forget to clip this column, you can find the recipe on the Kroger saltine box.
If anyone knows of a similar recipe using club crackers, syrup and almonds, please let me know.
Also, remember before Christmas when a reader wanted a recipe for orange peel dipped in chocolate? I found directions for making candied orange peel, but not chocolate-covered. If you have information about this candy, also please let me know.
And for Shirley Stehle, who wanted eggplant recipes, here's another from my cookbook without a cover. Sorry, Shirley, this one does have tomatoes in the ingredients (I'm on the trail of others, too).
"Far East Eggplant" is made by cooking the following ingredients: 1/4 cup olive or vegetable oil, 1 clove minced garlic, 1 chopped green pepper, 1 chopped onion, 1 cubed (medium) eggplant, 4 cut-up tomatoes, 2 teaspoons salt, and 1/4 teaspoon pepper.
Cook until tender and then top with 2 tablespoons Parmesan cheese and 6 slices crisp crumbled bacon.
Brown under the broiler. Makes about 4 servings.
Keep those calls coming! Write or call me with comments, recipes, or requests. I can be reached at Box 415, Craig 81626 or at 824-8809. Early in the morning and in the evening are best.
Copyright Diane Prather/ 2006. All rights reserved.