2010 Trainerfest #4 Plymouth 2/14/10 (Page 4)

smoak - 2010-02-14 6:55 PM Smoak's Candy Saltines (crackers) 2 sticks butter 2 c. brown sugar 12 oz. pkg. chocolate chips Lay crackers salt side down side by side on foil lined cookie sheet. Bring butter and sugar to boil and continue boiling for about 3 minutes. Pour toffee over crackers. Bake in 400 degree oven for 5 to 7 minutes. (Don't let it burn... BIG mess) Sprinkle chips over toffee/crackers, let sit for a minute or so and spread chips. Sometimes I put some nuts on top too. Cool to set and harden. Crack and enjoy.

Aneides - 2010-02-14 4:12 PM I was great meeting everyone.

Since some people asked: pickle recipe

Start a brine (the box of pickling salts has the ratio of water to salt).
While you're heating that, slice whatever you want to pickle (I brought zucchini today).
Put a couple fresh grape leaves in the bottom of a quart jar(s).  I'm told this helps keep your pickles crisp.  I have no idea if it works.
Stuff the soon to be pickled veggies into a quart jar with a clove or two of lightly smashed garlic (fresh, local garlic is stronger), and add one flower head of fresh dill.
You can add anything for seasoning at this point.  A couple slices of onion, a hot pepper, whatever...
By this point, the brine should be boiling so take it off the stove.  Run the jar(s) under hot water to heat the glass a bit and prevent it from shattering when you add the hot brine. 
Add the hot brine, and cap.  Some people heat the jars for 5-10 mins in a hot water bath (don't seal the cap until afterwards if you do this).
Let the jars cool a little and put in the fridge.  Since you didn't pasteurize them they must be kept in the fridge.  The upside is the resulting pickles will be more crunchy than if you boiled the hell out of them to pasteurize them.  The pickles will be ready in 2-4 wks and should be eaten within 6 mo to a year.  I've never had any go bad, but the flavors do get weird.

It's that simple.