Great conversation again with my friend Carl Lamm and all my WTSB friends this afternoon. Talking about the two big events this week – the federal government shutdown and the State Fair.
The Washington crowd finally stopped acting like big babies and are (hopefully) back to addressing the real problems facing our country – the economy (passing a budget, curtailing the national debt) and health care (fixing the debacle called ObamaCare).
And the NC State Fair officially opens today. To me, the fair is all about the food – Al’s french fries, the Methodist Church’s ham biscuits and the NC State ice cream are my favorites. I also enjoy and enter the culinary competition. As some of you may know, I am a blue ribbon winner for my apple butter. I may have mentioned it. A few times.
So in honor of the babies in Washington growing up (for now) and my hero, multiple 2011 State Fair blue ribbon winner, Elizabeth Caldwell of Zebulon ~ here is her fabulous award winning recipe for Baby Ruths:
Baby Ruths
1 cup sugar, ?1 cup corn syrup?, 1 12-oz jar of crunchy peanut butter?, 4 cups Special K cereal, ?6 oz semi-sweet chocolate chips, and ?6 oz butterscotch pieces
In heavy saucepan, combine 1 cup sugar and 1 cup corn syrup. Bring to a rolling boil. Remove from heat and add one 12-oz jar crunchy peanut butter. Stir until completely melted. Add 4 cups Special K cereal and stir till all cereal is covered. Pour into buttered 13x9x2″ pan. Combine 6 ounces semi-sweet chocolate chips and 6 ounces butterscotch pieces. Microwave until melted or melt in double boiler on stove. Pour over mixture in pan; score while warm; cut when cool and firm.
And yes, I did enter the State Fair culinary competition this year. According to the winners’ posting – I’ve won a third place ribbon for my Apricot/Date Chutney! Would you like the recipe?
