I haven’t written much lately. Simply too busy with shopping, holiday’ing (well, not so much of that yet), and working through some writing and programming projects.
Today is our annual reunion and holiday celibrary of employees and alumni of the media and technology division (or what ever they’re called now) of the NC Department of Public Instruction. It’s a covered dish where collards will be welcomed from Margaret Bingham, cheese cake from John Brim, and other regular and much anticipated treats.
I suspect, quite seriously, that if I were to arrive without my Tiger Butter, I would not be permitted in. I say that it’s my Tiger butter, because I make it. The surprisingly simple recipe comes from an old Southern Living recipe book. That said, I’m going to chance its inclusion here. Guaranteed to bring smiles and tummy rubs from young and old alike!
by Yvonne Bennett,
Greenville, South Carolina
1 pound white chocolate
1 (12-ounce) jar chunky peanut butter
1 pound semisweet chocolate, melted
Combine white chocolate and peanut butter in top of a double boiler; bring water to a boil. Reduce heat to low and cool until chocolate and peanut butter melt, stirring constantly. Spread mixture into a waxed paper-lined 15- x 10- x 1-inch jellyroll 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 six dozen.
Bennett, Yvonne. “Tiger Butter.” Southern Living 1986 Annual Recipes. Comp. Birmingham, AL: Oxmoor House, Inc., 1986.