Each year, the division, where I worked, at the North Carolina State Department of Public Instruction, held a Christmas potluck gathering for current and former employees. It was something I looked forward to, visiting and reconnecting with colleagues who have moved on to other jobs or retired. It was also a chance to enjoy regular dishes, such as John Brim’s amazing Cheese Cake and Margaret Bingham’s Collards. For me, it was Tiger Butter, and I was promised each year that I would not be allowed entry without it.
This year, however, the division has been absorbed into other groups at DPI, due to a restructuring — which seems to be a defining characteristic of all state government. As a result, there was no potluck this year and no excuse to make Tiger Butter. Not to fret, I made some yesterday so that we could mix it in with the roasted nuts that Brenda traditionally prepares for neighbors.
In keeping with another tradition, I am sharing the recipe that I use with my friends. It’s easy and oh so good!
1 pound white chocolate
Combine white chocolate and peanut butter in top of a double boiler; bring water to a boil. Reduce heart to low, and cook until chocolate and peanut butter melt, stiring constantly. Spread mixture onto a waxed paper-lined 15- x 10- x 1-inch jellyrool pan. Pour semisweet chocolate over peanut butter mixture, and swirl through with a knife. Chill until firm.
Cut into 1 1/2- x 1-inch pieces. Store in refrigerator. Yield: about 6 dozen. ((Bennett, Yvonne. Southern Living 1986 Annual Recipes. 1986. Birmingham, AL: Oxmoor House, Inc., 1986.))
Happy holidays to each of you!
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