BYC Café

[3goodeggs]

How are the allergies eggs?

I think they are getting better. maybe it is hope, or maybe now that I know what they are I can avoid moe of them/
I plan on getting the antigen up high enough to get back into the greenhouses next year.

 

[WVduckchick]

I'm a 'pot' head and have to start my morning with at least 2 or more cupa coffee, and I'm getting up just after 5 to help get the grandbabies ready for school anyways.



and I do so enjoy the company of the cafe.
Scott

Well, we love you and your coffee!

 

[3goodeggs]

Is this a social thread that I might be able to keep up with? (I.e., doesn't have 400 posts per day,

) LOL

Yea, yea... come sit down and have a cup! We are a tad less rowdy than some of the other threads.
We drink coffee eat cookies and chit chat.

 

[Bridebeliever]

This is what Bridebeliever is doing today! Be still my heart! I can't wait! I thought I should just go ahead and add the recipe...





























































































































Christmas Crack​

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins​

Serves: 25-30 pieces​

Ingredients:

• 40 saltine crackers (approx. 1 sleeve)
• 1 cup (2 sticks) unsalted butter
• 1 cup dark brown sugar
• 2 cups chocolate chips
• 1 cup chopped pecans

Instructions:

1. Preheat oven to 400 degrees.
2. On a 9x13" jelly roll pan lined with parchment paper (or foil sprayed lightly with oil), line the saltine crackers side by side until the entire pan is filled.
3. In a saucepot, melt butter and sugar together. Bring to boil then let boil for 3-5 minutes, stir gently and don't let the bottom stick. (Basically making caramel here)
4. Pour the contents of the pot evenly over the saltines then place in oven to bake for 5 minutes.
5. In the meantime, in a microwave safe bowl, gently melt the chocolate, stirring in between 30 second intervals.
6. Remove pan of saltines from oven and pour chocolate evenly on top of the caramel, spreading it evenly and smoothing it out. If you're using chopped pecans or nuts, this is now the time to sprinkle them on. I like to use toasted pecans.
7. Let the toffee and chocolate cool completely. I have a freezer I can pop it in for a few minutes...because I'm impatient and I want it NOW
8. Once cool, break into 2 inch pieces.
9. Store in an airtight container if you have any leftovers. Yeah right, there won't be leftovers!

 

[scottcaddy]

Is this a social thread that I might be able to keep up with? (I.e., doesn't have 400 posts per day,

) LOL

Sorry that I missed your post, was replying and it skipped a few posts while I was henpicking out my post.
Jump right on in and join in the coffee drinking, eat most anything in the morning and live to tell about it later cafe.
BB you should fit right in with DD

Scott

 

[scottcaddy]

This is what Bridebeliever is doing today! Be still my heart! I can't wait! I thought I should just go ahead and add the recipe...





























































































































Christmas Crack​

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins​

Serves: 25-30 pieces​

Ingredients:

• 40 saltine crackers (approx. 1 sleeve)
• 1 cup (2 sticks) unsalted butter
• 1 cup dark brown sugar
• 2 cups chocolate chips
• 1 cup chopped pecans

Instructions:

1. Preheat oven to 400 degrees.
2. On a 9x13" jelly roll pan lined with parchment paper (or foil sprayed lightly with oil), line the saltine crackers side by side until the entire pan is filled.
3. In a saucepot, melt butter and sugar together. Bring to boil then let boil for 3-5 minutes, stir gently and don't let the bottom stick. (Basically making caramel here)
4. Pour the contents of the pot evenly over the saltines then place in oven to bake for 5 minutes.
5. In the meantime, in a microwave safe bowl, gently melt the chocolate, stirring in between 30 second intervals.
6. Remove pan of saltines from oven and pour chocolate evenly on top of the caramel, spreading it evenly and smoothing it out. If you're using chopped pecans or nuts, this is now the time to sprinkle them on. I like to use toasted pecans.
7. Let the toffee and chocolate cool completely. I have a freezer I can pop it in for a few minutes...because I'm impatient and I want it NOW
8. Once cool, break into 2 inch pieces.
9. Store in an airtight container if you have any leftovers. Yeah right, there won't be leftovers!

Ohhhhh Myyyy I think that I just might also have a 'crack' problem now.
Thanks Much BB

Scott

 

[Bridebeliever]

Ohhhhh Myyyy I think that I just might also have a 'crack' problem now.
Thanks Much BB

Scott

You're welcome! Crazy easy recipe, simple ingredients that most have on hand, not much time to prepare it...oooh lala!

 

[WVduckchick]

Ohhhhh Myyyy I think that I just might also have a 'crack' problem now.
Thanks Much BB
Scott

x2!

 

[3goodeggs]

Bridebeliever you are now BB
...like drumstick diva is DD
...and NorthFlchik is NFC
They call me 3GE or eggsy.
or just 3
Scott is sometimes snot...
...and sourland sour..
....WVduckchick is WV

so BB I have been wanting to try that. Would it make a good care package treat? Will it keep the 'crack' part if it is in a tight tin?

 

[Bridebeliever]

Bridebeliever you are now BB
...like drumstick diva is DD
...and NorthFlchik is NFC
They call me 3GE or eggsy.
or just 3
Scott is sometimes snot...
...and sourland sour..
....WVduckchick is WV

so BB I have been wanting to try that. Would it make a good care package treat? Will it keep the 'crack' part if it is in a tight tin?

BB, I like it...I've never shipped it but I think it would hold up really well! Better than cookies for sure.