Sometimes I worry this is the kind of advice I need with MY sweet tooth.
As long as you keep your weight down and have your lipids and hemoglobin A1C checked regularly, don’t sweat it. Reese Cups and Peanut M&Ms are my crack. Something about chocolate and peanut flavors. I even make chocolate chip/chunk and peanut butter cookies. Or drizzle peanut butter cookies with chocolate syrup, or devour them with chocolate milk, or put some Nestle’s Quick into the cookie batter along with the peanut butter, or any combination of the preceding.
That and oatmeal/raisin flavors combined in cookies or in cooked oatmeal.
I had a similar experience recently with my ex-wife. As we were walking out of class (long story) I was telling her about how I was rending my own lard for soap and have wound up using it for cooking. (Yes, you CAN use lard for making frosting — and boy, is it goooooood!) After I made some comment about how pasture-raised pigs produce healthy lard, she looked at me and asked, “How are you still alive? Why haven’t you keeled over from a heart attack?” I replied, “Simple. I suck the health out of the people around me.”
Surprise ice cream bowl–
To an ordinary bowl of ice cream (one or more flavors), add-
teaspoon-size globs of peanut butter
like-size globs of various premium berry jams/preserves (blackberry, raspberry, strawberry, etc.)
Now sprinkle a thin layer of Quik over the whole thing (think a yardfull of toys under a blanket of snow)
Serve to a good friend (be sure of any allergies beforehand!)
Enjoy the reactions!
(With thanks to Scruffy-Grant for my reactions!)
I use leaf lard for pastries. One cannot make truly flaky pie crust and other pastries without lard. I am quite healthy. Ticks my Doctor off no end.
What’s the frosting recipe?
I have often had genuine flaky crusts and pastries without lard.
@War Pig, I’ve got two frosting recipes. Remember that Crisco was developed to be a substitute for lard, so any recipe that calls for “shortening” can substitute lard.
1 cup of room temp lard, whipped until almost twice its size.
4 cups confectioners sugar added slowly, while whipping at slow to medium speed
1 tsp of flavor extract of your choice, Vanilla, Peppermint, Lemon, etc.
If need be, thin by adding up to 2 tablespoons of water, a tablespoon at a time, whipping thoroughly after each addition.
This is the frosting that professional cake decorators use. If you want, use clear vanilla to ensure the frosting remains pure white. You also NEED to use granulated sugar, not powdered sugar, because it’s a cooked frosting.
3 T flour (some recipes call for 5 T, you may just want to split the difference.)
1 C milk
1 tsp vanilla
1 C lard
1 C granulated sugar
In a saucepan, whisk the flour into a small amount of milk (around 1/3C), then add the rest of the milk. Heat slowly, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix. When it’s cooked, remove from heat and let cool to room temperature. It MUST be cool before proceeding. While it’s cooling, cream the lard and sugar together until light and fluffy, and no graininess remains. Stir the vanilla into the flour and milk mixture, then add the flour and milk to the lard and sugar. Beat VERY thoroughly — it should be light and fluffy like whipped creme.
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