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Great Home Made Candy

Candy tastes good and is good. And it tastes much better and is much better if you make it yourself.

Whatever your favorite candy, whether butter crunch or fudge, nougat or molasses taffy, peanut brittle or chocolate mint patties, you can make it better than the best candy you ever bought.

  

You can even learn to make fancy-dipped chocolates and bonbons that look as tempting as the ones you gazed at longingly as a child with your nose pressed against the con­fectioners plate-glass window. And theyll live up to their looks, if you make them yourself.

If you feel the candy you've been eating isn't as good as it used to be, don't ascribe it to the tricks that memories of the good old days play on you.

You've just not been eating the right candy. Home­made candy is better than ever. Try it and see.

Continued in... The Candy Book By Virginaia Pasley


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Recipe For Carolina Caramel Cake Headlines

The farmers market's daughter - Charlotte Observer


Charlotte Observer

The farmers market's daughter
Charlotte Observer
This recipe is gluten-free. CUT tofu into small squares, toss in soy sauce and spread on a baking sheet. Bake for 30 minutes in a 350-degree oven. SAUTE red peppers, carrots, and onions in olive oil until slightly caramelized, about 10 minutes.

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Cook's recipe for a strictly savory cornbread has a smoky hint with bacon grease in the ingredient list, and it's an homage to her aunt who once said that the number one rule of cornbread is that it contain no sugar: “If it has sugar, it's called cake!

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And while you can learn Waggoner's recipes and techniques from his program, it is a greater joy to experience his food at Watermark. For a restaurant renowned for its urbane ambiance, gracious service, but revolving door of chefs, Waggoner's presence ...

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