Know How
Slow down, eat well. PHOTO: VIRGINIA MARSHALL
[ FOOD ] Divine Desserts
SAVOR THE AFTER-DINNER HOUR WITH THESE THREE EASY RECIPES
For many of us, escaping the hustle and bustle of our daily lives is why we go paddling. Too often, however, we fill our wanigans and barrels with instant coffee, boil-in-a-bag meals and candy bars. Hardest hit by our hurried habits is the handmade dessert. Canoe tripping finds its gustatory counterpart in the slow food movement. Ease into deliberate desserts with these delicious recipes.
PEANUT BUTTER CUPS
¾ cup smooth peanut butter 2 tbsp butter or margarine, melted
1 cup icing sugar
Mix the first four ingredients until smooth. Shape into balls and set aside. Melt chocolate chips and wax over low heat. Carefully dip balls in melted chocolate with a fork or chopsticks. Let excess run off balls and place them on a plate to cool and harden. Makes 12.
HAYSTACKS
1 cup chocolate chips 1 cup butterscotch chips ¼ cup butter or margarine
¼ cup smooth peanut butter 1 cup peanuts 2 cups dry Chinese noodles
Melt the first four ingredients in a large non-stick pot over low heat. Stir constantly until smooth and creamy. Remove from heat and stir in noo- dles and peanuts. Spoon into little mounds and let set. Makes 12.
CHOCOLATE WANIGANS
½ cup butter or margarine, melted
2 ½ cups Oreo crumbs 1 can sweetened condensed milk
1 cup chocolate chips ½ cup shredded coconut ½ cup chopped nuts and/or M&Ms (use GORP in a pinch)
Combine Oreo crumbs and butter. Press into bottom of a large outback oven pan. Pour sweetened condensed milk evenly over packed crumbs. Mix chocolate chips, coconut and nuts/M&Ms and sprinkle generously over condensed milk. Press down firmly with a fork. Bake at 325–350˚F for 25 minutes or until lightly browned. Cool and cut into 24 small bars. —Vince Paquot
www.canoerootsmag.com 25
½ tsp vanilla 1 cup chocolate chips 2 tbsp paraffin wax
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