Exploring Our Biblical Heritage
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Started this discussion. Last reply by Stephanie May. 15, 2008.
Started this discussion. Last reply by Stephanie Apr. 1, 2008.
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Posted on April 5, 2008 at 1:51pm —
Posted on March 28, 2008 at 8:36am —

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I know its hard to find like minded people to fellowship with. If you end up being the only one online here and you want to chat or visit me you can find me on our ministries website. My husband is a Rabbi and the website is an awesome place to learn deep teachings in who you are, how to make oil and keep your menorah lit, and prepare yourself as the bride-A Kingdom of Priests.. We teach the Greater Torah by the Spirit. We teach how Yeshua taught and lived...he taught the Kingdom of Elohim!! Id love to see you there. Shosh
http://thedoorpost.ning.com/
I've missed you here! I hope/pray all's well with you and yours.
Happy Belated Mother's Day to you, too, Steph.:o)
Happy Mother's Day to you, sweet Steph!:o)
I wasn't ignoring your earlier "hello".:o) We left on Mon. for a little camping trip. Had a wonderful time, but it's always good to be home!
I hope all is well with you and yours...
Chocolate-Covered Caramelized Matzoh Crunch
Makes approximately 30 pieces of candy
4 to 6 sheets unsalted matzoh
1 cup (230g) unsalted butter, cut into chunks
1 cup (215g) firmly-packed light brown sugar (We used Sucanat)
big pinch of sea salt
1/2 teaspoon vanilla extract
1 cup (160g) semisweet chocolate chips
1 cup (80g) toasted sliced almonds (optional)
1. Line a rimmed baking sheet (approximately 11 x 17", 28 x 42cm) completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper.
Preheat the oven to 375F (190C).
2. Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.
3. In a 3-4 quart (3-4l) heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add vanilla, and pour over matzoh, spreading with a heatproof spatula.
4. Put the pan in the oven and reduce the heat to 350F (175C) degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it's not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F (160C), then replace the pan.
5. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.
6. If you wish, sprinkle with toasted almonds (or another favorite nut, toasted and coarsely-chopped), a sprinkle of flaky sea salt, or roasted cocoa nibs. Let cool completely, then break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.
Thank you for asking about Peppy. Peppy went to heaven. We miss him terribly. You can read about it here.
Daddy brought home a surprise new puppy Rocky here and here.
Just heading to bed here...and saw your "hello". We're having a nice week, thanks! My daughter and I made some chocolate covered matzoh today. It's pretty yummy...if you're interested in the recipe, I'd be happy to pass it on.:o)
Night...
P*
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