Puffed Wheat Squares

By -

Puffed Wheat Squares



1/3 cup butter
1/2 cup corn syrup
2/3 cup brown sugar, packed
2 tbsp. cocoa
1 tsp. vanilla

8 cups puffed wheat

Combine all ingredients (except puffed wheat) in a saucepan. Stir continually over medium heat until bubbles form on surface. Remove from heat.
Measure puffed wheat into a large bowl, pour sauce over it. Stir well until coated. Press into a greased pan.

Comments

  1. LeighMarch 30, 2012 at 2:04 PM

    Not an exciting recipe, but I wanted to try this new blog out.

    ReplyDelete
  2. PopRocketMarch 30, 2012 at 2:12 PM

    Oh fantastic! The terrain looks bumpy, but I am ready to hike across these golden plains, spearing the puffs with my staff and popping them into my mouth.

    ReplyDelete
  3. MaureenMarch 30, 2012 at 3:10 PM

    Haha. Oh dear. I am celebrating with chocolate easter eggs right now because i had a good checkup! I was told to relax, have fun and not worry. Nice :)

    ReplyDelete

Post a Comment

Popular posts from this blog

Pizza Dough

By -
2 (1/4-ounce) packages active dry yeast 4 1/2 to 5 1/2 cups unbleached all-purpose flour, divided, plus additional for dusting 2 cups warm water (105–115°F), divided 2 teaspoons salt MAKE DOUGH: Whisk together yeast, 2 Tbsp flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn’t foam, discard and start over with new yeast.) Stir together salt and 3 cups flour in a large bowl. Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.) Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough i...
Read more

"Light" Caesar Salad

By -
I'm not sure where the "light" comes from. But this was a really good classic Caesar dressing. We even had to resort to (haha) using powdered parmesan from the store and it was still classically good. 1/4   cup   (60 mL)  grated  Parmesan cheese 1/4   cup   (60 mL)  light mayonnaise 2   tbsp   (30 mL)  white wine vinegar 1   tbsp   (15 mL)  extra virgin olive oil 1   tbsp   (15 mL)  water 1   tbsp   (15 mL)  Dijon mustard 1   tsp   (5 mL)  Worcestershire sauce 1   clove garlic , minced 1   pinch   salt 1   pinch   pepper 8   cups   (2 L)  romaine lettuce , torn, 1 small head 1   cup   (250 mL)  prepared croutons 2   tbsp   (30 mL)  cooked  bacon , crumbled In jar, shake together Parmesan cheese, mayonnaise, vinegar, oil, water, mustard, Worcestershire sauce...
Read more