I'm pretty sure this is a Black Swallowtail (Papilio polyxenes). It is the Oklahoma state butterfly.
Tuesday, August 17, 2010
Sunday, August 15, 2010
I set up a New Blog!!
Wow, I didn't realize how long it has been since I posted on here! I just wanted to pop up a note to say I set up a new blog. My new blog is called "Hanunyah's Sweet Creations", and is for all of my baking and candy making posts, and all of the kitchen stuff. Here is the link to my new blog - hanunyahssweetcreations.blogspot.com But, this blog, Lord willing, will still be active.
~ Hanunyah
~ Hanunyah
Random animal pics
Mini lop baby bunnies
Mini lop baby bunny
Production White baby bunny
Dairy ewes
Salty (llama)
goats
more sheep
Dairy ram
more goats (nubian, mini nubians and lamancha)
Ace (boer)
Jethro (LGD)
~ Hanunyah
Wednesday, July 28, 2010
Banana Chocolate Fudge
This is different. Some people really liked it, some didn't like it at all. Most people didn't like it, I probably won't make it again.
Banana-Chocolate Fudge
1 medium-ripe banana, mashed
2 ounces unsweetened chocolate, broken
1/2 cup firmly packed brown sugar
1 1/2 cups granulated sugar
3/4 cup milk
1/8 teaspoon salt
2 tablespoons light corn syrup
3 tablespoons butter
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)
In a saucepan, combine banana, chocolate, brown and granulated sugars, milk, salt and corn syrup. Stirring constantly, cook mixture over medium heat until the sugars dissolve. If sugar crystals form on the sides of the pan, wipe them off with a pastry brush dipped in water. Clip a candy thermometer to the side of the saucepan, and cook over medium heat, stirring the mixture occasionally to prevent sticking, until it reaches the soft-ball stage (236 degrees F).
Remove the pan from the heat. Add the butter without stirring; cool the mixture until lukewarm (110 degrees F). Add vanilla extract; beat fudge until it loses its gloss and starts to thicken. Pour it into a buttered loaf pan. Sprinkle the fudge with chopped walnuts, if desired. Gently press walnuts into the fudge with a spoon. When fudge is cool and firm, cut the fudge into 32 pieces.
Banana-Chocolate Fudge
1 medium-ripe banana, mashed
2 ounces unsweetened chocolate, broken
1/2 cup firmly packed brown sugar
1 1/2 cups granulated sugar
3/4 cup milk
1/8 teaspoon salt
2 tablespoons light corn syrup
3 tablespoons butter
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)
In a saucepan, combine banana, chocolate, brown and granulated sugars, milk, salt and corn syrup. Stirring constantly, cook mixture over medium heat until the sugars dissolve. If sugar crystals form on the sides of the pan, wipe them off with a pastry brush dipped in water. Clip a candy thermometer to the side of the saucepan, and cook over medium heat, stirring the mixture occasionally to prevent sticking, until it reaches the soft-ball stage (236 degrees F).
Remove the pan from the heat. Add the butter without stirring; cool the mixture until lukewarm (110 degrees F). Add vanilla extract; beat fudge until it loses its gloss and starts to thicken. Pour it into a buttered loaf pan. Sprinkle the fudge with chopped walnuts, if desired. Gently press walnuts into the fudge with a spoon. When fudge is cool and firm, cut the fudge into 32 pieces.
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