Allow me to introduce myself. I’m Chef Ian Dowsett and I am new to the blog. I recently took over for James at the Compliments Culinary Centre at George Brown College. I hope that you enjoy my inaugural blog.
The tree is up and the Village is under the tree, adjustments will be made to ensure that it looks good from every angle. It’s finally starting to feel like Christmas.
This weekend is the start of our Holiday baking, my oldest daughter is home from university and my wife and youngest daughter have the weekend all planed out. Recipes have been located and lists have been made.
I am responsible for stocking the bakery pantry, locating the holiday cookie tins making the meals, cleaning up and oh yes, quality assurance!
We all have our favorites and mine are Buckeyes (chocolate dipped peanut butter balls) and haystacks (the best use for a dried noodle EVER!)
Below is the recipe for Haystacks, they are easy to make and even easier to eat, I hope that you enjoy them as much as I do.
Haystacks
Serves: 36 cookies
Prep time: 5 minutes
Total time: 15 minutes
4 cups (1L) chow mein noodles (dry) 170g
1 cup (250 mL) semi-sweet chocolate chips
1 cup (250 mL) butterscotch chips
1 cup (250 mL) peanuts, blanched or salted
1 can (300 mL) condensed milk
- Combine condensed milk, chocolate chips, and butterscotch chips in a medium saucepan.
- Heat over low temperature until all pieces are melted (be careful not to burn, so keep heat low, and stir frequently).
- Put chow mein noodles and peanuts in large bowl. Pour chocolate mixture over top and stir to cover all noodles.
- Drop from spoonfuls into small mounded “haystacks” and chill until firm. Store in the refrigerator.
Regards,
Chef Ian