1 and 1/2 cups of sugar
1 and 1/2 cup Kayro Syrup (light)
1 1/2 cup Peanut Butter
9 cups Rice Krispies Cereal
1 6oz bag each of butterschotch and semi sweet chocolate chips
****Bring sugar and syrup to a boil, take off the heat and stir in the PB until it melts. Add the cereal mix it well and spread into a cookie sheet. Melt the chips and spread on top of krispies.
****make sure you take this off the heat just as soon as it starts to boil if you boil it for too long the bars will be hard
****when you melt the chips in the microwave do them on 15 second intervals and stir, make sure you dont burn by cooking for too long, take your time
Saturday, February 6, 2010
Wednesday, February 3, 2010
7 tablespoons all purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/ 2 teaspoon salt
1 cup sour cream (I swapped some with yogurt when I realized I was short, to no ill-effect)
2 large eggs
1/2 teaspoon vanilla extract
Heat a cast iron skillet or griddle over medium-low heat; you want it to slowly get nice and hot.
Stir the flour, sugar, baking soda and salt together in the bottom of a medium bowl. Dump the sour cream in on top and stir it together very gently; it’s okay to leave the texture a bit uneven. Whisk the eggs and vanilla in a separate bowl and stir them into the sour cream mixture, once again, being careful not to overmix.
Melt about a tablespoon of butter in your skillet or griddle and pour the batter in, a 1/4 cup at a time. Cook for about 2 minutes on the first side, or until bubbles appear all over the surface flipping them carefully and cooking for about a minute on the other side. Repeat with remaining batter.
Serve in a stack, topped with a pat of butter and a cascade of maple syrup.