Sundry Sunday


Well, Sunday is fast becoming More Thyme Than Dough’s leftovers, hodge podge, or miscellaneous post. Again today I have no formal post, just a few items to amuse and entertain you, maybe a recipe or two and some food tips.

But I have a really great Featured Recipe for you. I hope that makes up for the lack of substance.

The Pillsbury Doughboy

I love the Pillsbury Doughboy. I have had a crush on him for years. It’s that distinctive giggle. He is just so cute.

It seems that the Pillsbury Doughboy is not all flour and giggles though. There is more to him than meets the eye. From the cultured popped blogspot and an artist named Jason Freeny we now have this picture:

Who knew?????

Candy Cane Ice Cream

This recipe is very similar to what I shared with you a few days ago. Then I suggested using coconut flakes. Today I am suggesting using some crushed up candy canes to serve on Christmas.

Crush some candy canes into small pieces on a piece of wax paper.

Roll a scoop of ice cream, any flavor you want, in the crushed candy and place on a parchment lined baking sheet or cookie sheet.

Freeze for at least an hour or two before serving.

Room Temperature Best For Some Foods

This next item comes from USA Weekend, the Sunday newspaper supplement a few weeks back:

Revenge may be a dish best served cold, but some foods – such as cheese, fruit, vegetables, and dips – are at their peak flavor closer to room temperature.

Cold dulls flavor – 20 minutes at room temperature makes a huge difference, advises J.M. Hirsch in High Flavor, Low Labor: Reinventing Weeknight Cooking.

Good to know this before our holiday entertaining.

Featured Recipe    White Chocolate and Cranberry Bark Candy

This is such a quick and easy candy to make. And oh so, so, SO delicious.

You can use regular chocolate or white.

You can put anything or any combination of things you want into this candy. A few suggestions: crushed candy canes, any nut, M&M’s, rice krispies, marshmallows, peanut butter, crushed pretzels, or dried fruits. You can put chocolate chips in your candy. Anything you want. Let your creativity flow.

I think crushed pretzels and chocolate would be divine. And candied hearts would be lovely for Valentine’s. If I had any left over pistachios in my cupboard today I would have added them to the cranberries. Pistachios don’t last that long in my house. I eat them up too fast!!!

I will show you the technique using white chocolate and dried cranberries because I think it looks Christmasy.

This is a great and very easy recipe for children to make and give as gifts to teachers, grandparents, and friends. I think it is a great idea for children to make and give people gifts they make themselves. Gifts like that have a special meaning to both giver and receiver and in my opinion comes a little closer to the true meaning of Christmas.

You can double, triple, or quadruple this recipe. I don’t know what comes afer quadruple or I would have used that word too. You can make different kinds and give them as gifts. A box or plate of  Bark Candy would be a wonderful gift for the postman or woman, your hair dresser, or mechanic. Put a recipe card with the candy too.

This is what you will need:

1 bag or about 16 ounces white chocolate chips

1 cup of dried cranberries (or what ever you use)

NOTE ON THE CHOCOLATE:   I use real chocolate. If you want you can use something called Almond Bark. It is generally less expensive per pound. Now this should not be confused with the bark in the name of the candy recipe. It is totally and completely different. Just the name is the same.

Almond Bark though is an artificial chocolate made from vegetable fats and not cocoa butter. Almond Bark often has other flavors in it as well, like vanilla. It is most often used to cover or dip commercial fruit or nuts instead of dipping them in real chocolate.

There is absolutely positively nothing wrong with it. I just wanted you to know the differences so you can make an informed decision as to which you prefer to use.

Here is what you do:

Line a 12×9 inch baking sheet with wax paper or foil. 

Melt the white chocolate chips

NOTE: Now you can do this several ways. You can melt them in a double boiler. Mine is packed away in a box in the garage. It is too cold today to go digging around out there.

You could use a make-shift double boiler by heating (NOT boiling) some water in a pan and placing a large bowl over the top and melt the chocolate in the bowl and stirring the chocolate till melted.

Me? I am going to use the microwave. It is faster and just as good.

Here is how you melt chocolate in the microwave:

Place the chips in a bowl large enough to hold both the chocolate and later the cranberries.

Put your microwave on 50% power level and microwave for about 40 seconds. Be very careful. You do not want to burn the chocolate and it can burn very easily. And it will burn if you microwave it on full 100% strength.

Check to see if the chocolate has started to melt. It has.

If the chips have begun to melt even just a wee bit, stir it as more will melt just from the heat of the chips that have started to melt. But it is not quite ready yet.

So repeat for about 20 seconds, again at 50% power level, until the chips are all melted. Stir until smooth.

Then dump in the cranberries and mix well.

Dump on the waxed paper lined baking sheet…………

 ……………..and using a spatula spread it out evenly.

Place in the refrigerator for at least an hour.

When the mix has hardened…………

……………turn the bark over, remove the waxed paper………………….

………………and then break into pieces.

Eat and enjoy.


Cranberries                $2.48

White Chocolate          $1.97

Total cost = $4.45
Cost per piece of candy = $0.09*

*Cost based on number of pieces of candy I got. And I made big pieces and small pieces and I had 56 pieces of candy. Not all pieces are shown on the plate in the picture above.

Quote of the Day

The darkest night is often the bridge to the brightest tomorrow. 

Jonathan Lockwood Huie

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