Betterfingers, or Homemade Butterfingers®

home made butterfingers®
home made butterfingers®
Butterfingers®? No! Betterfingers!

We call these Betterfingers because we think anything you make at home is bound to be better. For one thing, it’s fresher; for another, you control the quality of the ingredients and choose the best you can afford, while manufacturers choose the cheapest they can get away with. So, how exactly do you make these Betterfingers? Read on.

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Maple Candied Squash Seeds

maple candied squash seeds
maple candied squash seeds
Once cool, place in an airtight container, or they’ll absorb moisture from the air and become sticky again.

On Monday, we mentioned that you should clean and reserve the seeds from your acorn squash. Naturally, if you’re going to be making these roasted seeds, you’ll want to do it at the same time you’re roasting the squash, and not really save them for several days. We just figured that you probably weren’t scratchin’ out all our dishes immediately after posting, and we’d have time to get this post done before you’d break open your squash.

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Mini Onion Bialys

mini onion bialys cooling
mini onion bialys cooling
Chewy and super savory!

Mini Bialys, or, as we like to call them, Babialys, are a traditional Polish or Jewish bread product normally made with onions and poppy seeds. Well, maybe the mini part isn’t traditional, but making them smaller means you can eat more, so let’s do it. Now, you might never have had, or perhaps even heard of Bialys before, but don’t let that scare you. They’re similar to a bagel, but without a hole — just a depression filed with caramelized onions. And, they’re tasty! So, let’s scratch up a bunch of Babialys!

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Sesame and IPA Crackers

sesame IPA crackers
sesame IPA crackers
Fast! Easy! Good!

Many Sundays we choose a simple, easy lunch. Often, rice and beans. It’s filling, nutritious, and one of our favorites. But, we also like to have a bit of some sort of bread product along side. Often, it’s our homemade bread, but, since we were on vacation, we didn’t bake this past week. So, what to do? And fast. Ideally, we want something that will be done from start to finish in the time it takes to cook brown rice (45 minutes, or so).

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Soft IPA Pretzel Knots

soft IPA pretzel knots
soft IPA pretzel knots
Pretzels and beer! All in one snack!

Who doesn’t like pretzels and beer? What about pretzels made with beer? We thought that would get your attention. Think about it: you can bring these pretzels on a road trip and enjoy the great taste of an India Pale Ale and pretzels, yet not worry one bit, because all the alcohol bakes out when you make them, so they’re perfectly fine to snack on anytime or anywhere. Naturally, if you’re at home, we suggest that you dip them in a bit of India Pale Ale Mustard, naturally.

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Baked Arancini

baked arancini
baked arancini
Tasty, easy, crispy, and creamy.

We’re not sure about you, but we don’t deep-fry anything. Too messy, and too much trouble. We do pan-fry foods occasionally (Fried Okra, for example), but to fill up a Dutch oven with a gallon of oil, fry enough for two, then do something with the oil afterwards, nope. That’s not for us. Fortunately, you can almost always bake some of those things you’d deep-fry, instead. Yes, we know, they really aren’t the same, and we agree, but, if the choice is between baked or nothing, we’ll, we don’t scratch our heads thinking about that one.

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Cranberry and Walnut Biscotti

biscotti in a tin
biscotti in a tin
Pack in an airtight container to keep the biscotti fresh.

Since we were away last week, you get a shorter-than- usual post, one very similar to last Monday’s post, when we made the Parmesan, Almond, and Rosemary Biscotti. We’ll try to do better in the future.

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