donutsweeper | (no subject)

URG. In similar sweet-related woes, I discovered today that Reeses, which didn't used to have corn syrup, now does. And thus, I cannot eat them during passover. :(

Even more sad because all the easter candy is now on sale, and I cannot eat any of it.

NO! That was my plan for tomorrow- go and haunt the 50% off easter candy sales!!!

I suppose I could buy them and keep them until after Passover...

I bought a bunch today, and am being steadfast and resolute in not eating them until thursday night.

But in good news, Cadbury Cream eggs do not have corn syrup listed as ingredients.

No stores are open here. And I had to search far and wide for matzoh, never even finding egg matzoh, but the matzoh toffee I made worked okay with regular.

I shall have to keep an eye out for what's on sale in the morning. I haven't had a cadbury creme egg in YEARS. I may have to get one, just to celebrate the lack of corn syrup!

It has something called "Glucose Syrup" in it, but I'm pleading lack of chemistry degree and lack of contacts within the plant, and eating them anyway.

YUMMY.

not related to corn. Not at all. *nods*

I see we are in agreement here.

(And can I get your recipe for Matzah toffee? I might have to try making some...)

Oh, it is SO easy!!!

you'll need 1 C brown sugar, 1 C butter, 3 or so pieces Matzoh and 1-2 C chocolate chips (mini chips work best if you have).

Preheat your oven 350 and line a 9x13 with foil (the recipe actually calls for 11x15, but I like more toffee to matzoh ratio)
Lay out matzoh over foil (break to cover bottom completely)
On stovetop boil brown sugar and matzoh together, stirring constantly until it comes together (2/3 minutes)
Pour over matzoh and spread evenly
Bake 10 min
Sprinkle chips over, wait 5 min for them to melt a little
Spread chocolate over matzoh.
Carefully lift foil from pan and put toffee on cutting board and cut with a pizza cutter into small squares. (just cut, don't shift pieces)
Fridge till hard
Break into pieces, store in a tupperware in fridge.

You can sprinkle melted chocolate with chopped nuts if you want before it sets.

Ooh, YUM. Will have to get foil, but I definitely have the matzah. (or I'll have to buy one more box, which fits the previously discussed rule, I'm down to one box for the duration, and have been getting lots of haroset and chopped liver from central market)

Also, I can pick up more reeses to have after thursday night. :D

You buy harosets? I don't think I've ever seen it for sale, I've always made both kinds

I generally make it myself, too, but it's slow work without a food processor, (I've done it before) and Central Market has an entire section of their chef showcase with passover food, including two types of haroset and several types of meats for entrees. I was not expecting to find it earlier this week, but it's *really really nice*

oooh. That is convenient! I really live in the wrong place to be Jewish!

My food processor was on the blink so I hand chopped the apple harosets. (enough for a seder of 10 and a week of leftovers). I also make a sephardic harosets (dates, raisins, currants, prunes and nuts) but that doesn't need chopping, just a lot of time soaking and then cooking,.

My hat off to you for that feat! Handchopping that many apples and others is amazing. Must have taken you an entire DAY!

*applauds*

I start doing stuff for the seder two days before and pretty much don't stop till the haggadahs are opened. But, it all tastes great so it's worth it!

I've never done that much work for a dinner, but I know the feeling. It's always worth it.

It's not really that bad. A lot is just prep work and then being home while the stuff cooks. And I'd rather do Passover than Hanukkah. frying 80 trillion latkes, even if you have a food processor to shred them, is MUCH more work

the frying takes AGES. though I don't mind grating potatoes. I've been doing it since I was in kindergarden, when I made them with mom to take into class.

Always end up slicing my fingers up, but it's now part of the tradition.

My Chubby Bubbie used to say that latkes weren't latkes unless there was a little blood in them.

It's so true. It makes them taste that much better.

A friend of mine makes them with packaged frozen hashbrowns *shudders* that's just WRONG

*boggles* totally WRONG.

Start from scratch, bleed a little, cry a little (or a lot, if you're sensitive to onions), sweat a little (while slaving over a hot stove). They're better that way. Blood, sweat and tears.

Or, show up with dessert when they're 15 minutes from being done and eat the fruits of someone else's labor...

I don't usually do that, but BOY is it tempting sometimes.

So very tempting...

I do Thanksgiving and Passover and my Mom does Break-the-Fast and Hanukkah. Every year I think I'll just show up with the dessert when she's all done with the latkes and let her do all the work.... Have yet to do that though

Oh man. No chocolate!?

NONE! It is just gone. *sighs dramatically*

Elijah likes Dove chocolate?

oooh, the LUSH! Who would have thought?