A smooth and creamy fudge with just the right balance of bitter and sweet. Unlike a lot of fudges that have a gritty texture, most of this recipe’s sugar comes in the form of marshmallow creme (you may know it as “marshmallow fluff”), which gives it the creaminess that people seem to love so much. This is a recipe that I’ve developed over years of trial and error — hope you enjoy it.
Rhubarb Cobbler is one of those things in life that is strangely satisfying — so tart that your lips pucker just thinking about it, and sweet at the same time. I wish I could take credit for this recipe, but I can’t. It’s the work of Pioneer Woman, and it is amazing.
This chili provides great combination of spicy and sweet to please every palette! Don’t let the long ingredient list fool you; it really is very easy to make.
Click here to see the full recipe.
For my “Cast-Iron Soul Mate” (David Ham):
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled
NOTE: If you don’t have buttermilk, add 2 tbsp vinegar to 1 cup milk.
Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits in a 10-inch cast iron pan so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that’s life.)
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.