On Mon, 14 Feb 2011 07:58:33 -0500, Jim Elbrecht >
wrote:

> Recipe
> http://www.staging-seriouseats.com/r...-buckeyes.html
> http://tinyurl.com/64tcubs

Thanks, that looks easy enough to make with a child.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Feb 14, 1:42*am, sf > wrote:
> On Sun, 13 Feb 2011 20:22:59 -0800 (PST), "
>
> > wrote:
> > You could always make something like buckeyes.
>
> Please elucidate. *Some of us just know about the tree and we're lucky
> to know that much. *http://fwd4.me/vgT
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

Google is your friend...

On Wed, 16 Feb 2011 12:23:34 -0800 (PST), merryb >
wrote:

> On Feb 14, 1:42*am, sf > wrote:
> > On Sun, 13 Feb 2011 20:22:59 -0800 (PST), "
> >
> > > wrote:
> > > You could always make something like buckeyes.
> >
> > Please elucidate. *Some of us just know about the tree and we're lucky
> > to know that much. *http://fwd4.me/vgT
> >
> > --
> >
> > Today's mighty oak is just yesterday's nut that held its ground.
>
> Google is your friend...

Not for me. I know what he was talking about now.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Feb 16, 4:03*pm, sf > wrote:
> On Wed, 16 Feb 2011 12:23:34 -0800 (PST), merryb >
> wrote:
>
> > On Feb 14, 1:42*am, sf > wrote:
> > > On Sun, 13 Feb 2011 20:22:59 -0800 (PST), "
>
> > > > wrote:
> > > > You could always make something like buckeyes.
>
> > > Please elucidate. *Some of us just know about the tree and we're lucky
> > > to know that much. *http://fwd4.me/vgT
>
> > > --
>
> > > Today's mighty oak is just yesterday's nut that held its ground.
>
> > Google is your friend...
>
> Not for me. *I know what he was talking about now.
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

Here is the best buckeye recipe and also the simplest.

1 stick butter or margarine softened
1 18oz jar crunchy peanut butter
1 lb. powdered sugar
3 cups Rice Krispies

Cream butter and peanut butter together with powdered sugar. Mix in
Rice Krispies using your fingertips. Form into balls about 1½" in
diameter. Let them rest for a while so they can set. If you don't
they'll fall apart when you dip them in the chocolate. Dip the
buckeyes in melted chocolate leaving a small spot uncovered so the
candy looks like a buckeye. Most recipes say to use semi-sweet
chocolate but I like milk chocolate better.

In news:rec.food.cooking, merryb > posted on Wed, 16 Feb
2011 12:23:34 -0800 (PST) the following:

> Google is your friend...

Not until they give us user-defined blacklists that forever hide sites we
hate from the search results. And an article I read stated that Google is
thinking of doing just that in the future.

Damaeus

" > wrote:
-snip-
>You could always make something like buckeyes.

Hehe--- I 'download all headers, then just navigate through the group
with my spacebar- I read the content first, not paying attention to
the subject, author, or quoted text until I need to.

I was reading through the 'what to do with Vienna Sausage' thread, hit
the spacebar- and read the above.

I just made buckeyes last week- so *that* connected. Before I read
for context, I had pictured grinding up the sausages, rolling them,
and dipping them in Nancy's jelly sauce. [served chilled, I
presume]

I'll second the peanut butter/chocolate buckeyes.

Jim

On Feb 12, 6:58*pm, Damaeus > wrote:
> I asked my friend to pick up some mini semi-sweet chocolate chips -- the
> little teeny tiny ones, but he got the big chocolate chips. *Now I've got
> two extra bags of chocolate chips that I don't want to use so I thought I
> might try to melt them down to make some chocolate candy with a variety of
> chopped nuts in it. *But I don't like the taste of semi-sweet chocolate as
> a candy. *I want to melt it, sweeten it to make it more like milk
> chocolate, mix in some chopped almonds, pecans and walnuts, then drop onto
> waxed paper to cool.
>
> Now how do I go about converting these rather bitter, semi-sweet chocolate
> chips into something sweeter without ending up with a mess?
>
> Damaeus

If you're really intent on turning semi-sweet chocolate into milk
chocolate you need to add powdered milk, not liquid milk, and a little
more sugar to them. Semi-sweet chocolate contains 40% sugar by
weight. Milk chocolate contains 50% sugar by weight. Milk chocolate
also contains 15% milk solids by weight. The nutrition label on the
package should tell you how much sugar is in the chocolate chips and
from that you can figure out how much more sugar to add. You also
simply go by taste too.

In news:rec.food.cooking, " > posted on
Mon, 14 Feb 2011 11:31:51 -0800 (PST) the following:

> If you're really intent on turning semi-sweet chocolate into milk
> chocolate you need to add powdered milk, not liquid milk, and a little
> more sugar to them. Semi-sweet chocolate contains 40% sugar by weight.
> Milk chocolate contains 50% sugar by weight. Milk chocolate also
> contains 15% milk solids by weight. The nutrition label on the package
> should tell you how much sugar is in the chocolate chips and from that
> you can figure out how much more sugar to add. You also simply go by
> taste too.

I wouldn't have thought of powdered milk. Thanks for the tip. :-)

A message to other posters in this thread: See how easy this was? This
guy ignored my little backstory about how I ended up with large semi-sweet
chocolate chips and went straight to the point.

Damaeus

On Mon, 14 Feb 2011 14:36:10 -0600 in rec.food.cooking, Damaeus
> wrote,
>In news:rec.food.cooking, " > posted on
>Mon, 14 Feb 2011 11:31:51 -0800 (PST) the following:
>
>> If you're really intent on turning semi-sweet chocolate into milk
>> chocolate you need to add powdered milk, not liquid milk, and a little
>> more sugar to them. Semi-sweet chocolate contains 40% sugar by weight.
>> Milk chocolate contains 50% sugar by weight. Milk chocolate also
>> contains 15% milk solids by weight. The nutrition label on the package
>> should tell you how much sugar is in the chocolate chips and from that
>> you can figure out how much more sugar to add. You also simply go by
>> taste too.
>
>I wouldn't have thought of powdered milk. Thanks for the tip. :-)
>
>A message to other posters in this thread: See how easy this was? This
>guy ignored my little backstory about how I ended up with large semi-sweet
>chocolate chips and went straight to the point.

It won't work.

In news:rec.food.cooking, David Harmon > posted on Mon,
14 Feb 2011 22:42:17 -0800 the following:

> On Mon, 14 Feb 2011 14:36:10 -0600 in rec.food.cooking, Damaeus
>
> >A message to other posters in this thread: See how easy this was? This
> >guy ignored my little backstory about how I ended up with large semi-sweet
> >chocolate chips and went straight to the point.
>
> It won't work.

What assumption did you make about my post?

Damaeus

On Feb 16, 1:36*am, Damaeus > wrote:
> In news:rec.food.cooking, David Harmon > posted on Mon,
> 14 Feb 2011 22:42:17 -0800 the following:
>
> > On Mon, 14 Feb 2011 14:36:10 -0600 in rec.food.cooking, Damaeus
>
> > >A message to other posters in this thread: See how easy this was? *This
> > >guy ignored my little backstory about how I ended up with large semi-sweet
> > >chocolate chips and went straight to the point.
>
> > It won't work.
>
> What assumption did you make about my post?
>
> Damaeus

I think he was refering to my suggestion of adding powdered milk and
sugar to the chocolate to turn it into milk chocolate. So far I
haven't found anything on the internet that says whether it can or
can't be done. I guess no one has ever tried. The problem I see is
getting the sugar and powdered milk to dissolve in the chocolate. If
they're ground up into a fine powder they might mix in more easily.
Also in order to get the sugar and milk to dissolve you might have to
get the chocolate hot enough to the point where it loses temper and
you have to re-temper it.

If I were in your shoes, I'd just donate the unwanted chips in your
next food drive.

On Sat, 12 Feb 2011 17:58:42 -0600, Damaeus
> wrote:

> Now how do I go about converting these rather bitter, semi-sweet chocolate
> chips into something sweeter without ending up with a mess?

I made chocolate chip cookies last night using regular, large
chocolate chips and they were delicious. Just follow the directions
on the package. http://oi51.tinypic.com/2hqaqkj.jpg

--

Today's mighty oak is just yesterday's nut that held its ground.

In article >,
sf > wrote:

> On Sat, 12 Feb 2011 17:58:42 -0600, Damaeus
> > wrote:
>
> > Now how do I go about converting these rather bitter, semi-sweet chocolate
> > chips into something sweeter without ending up with a mess?
>
> I made chocolate chip cookies last night using regular, large
> chocolate chips and they were delicious. Just follow the directions
> on the package. http://oi51.tinypic.com/2hqaqkj.jpg

Those looked really good, but were they really semi-sweet? I won't turn
down milk chocolate, but prefer the other.

--
Dan Abel
Petaluma, California USA

On Tue, 22 Feb 2011 14:16:37 -0800, Dan Abel > wrote:

> In article >,
> sf > wrote:
>
> > On Sat, 12 Feb 2011 17:58:42 -0600, Damaeus
> > > wrote:
> >
> > > Now how do I go about converting these rather bitter, semi-sweet chocolate
> > > chips into something sweeter without ending up with a mess?
> >
> > I made chocolate chip cookies last night using regular, large
> > chocolate chips and they were delicious. Just follow the directions
> > on the package. http://oi51.tinypic.com/2hqaqkj.jpg
>
> Those looked really good, but were they really semi-sweet? I won't turn
> down milk chocolate, but prefer the other.

Semi-sweet. I hate milk chocolate and I have an equally intense
dislike of white "chocolate".

--

Today's mighty oak is just yesterday's nut that held its ground.