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MARTIN

 

 
Recipes from Ohio
 

If you’ve never been to, or heard of, Ohio there is a chance you don’t know about buckeyes.  The state tree produces a seed (sort of like a chestnut) that is chocolate brown and about the size of a cherry tomato.  There is a lighter brown circle on the nut which I guess sort of makes it look like the eye of a buck.  Those buckeyes are not nearly as popular as THE BUCKEYES!  Yep, any and all sports teams from the Ohio State University are practically worshipped by devout followers.  They refer to themselves as Buckeye Nation.  Of course, it does help that they usually do very well in sports, too.

Since I live in Columbus, ground zero for Buckeye Nation mania, I have become a fan of THE BUCKEYES.  However, long before that, I was a fan of yet a third buckeye.  In my humble opinion, it is the best of all buckeyes.  Perhaps you will agree if you ever eat these peanut butter balls dipped in chocolate.  You can buy them at the grocery store (if you live inside Buckeye Nation) but I really prefer them the way my mother used to make them. 

Buckeyes
Mom Martin, Buckeye Nation

  1 1/2 lbs. powdered sugar   1 lb. peanut butter
  1/2 lb. butter    

Just look at that list of ingredients! It's all so bad for you that it has to taste great! Mix everything together over low heat and then form into balls.  It's certainly your choice how many balls you want to roll. Real buckeyes are about the size of a cherry tomato.

Chill 2 hours ( or overnight if you have lots of patience ) on a cookie sheet lined with waxed paper.

Dipping
  12 oz. chocolate bits   1/4 slab paraffin
 

Can it get any better than this? Chocolate! Can it get any worse than this? Paraffin?? Melt the two items in double boiler.  Dip the peanut butter balls with tooth pick into the melted chocolate. You don't want to cover them in chocolate. Dip them about three fourths of the way into the chocolate. That way you have a treat with the two toned, buckeye effect.

Set aside on waxed paper until the chocolate cools. (If you can wait that long.)

The recipe has gone international. It was a favorite treat of my Moroccan family. Mom came prepared for her visit when I lived in Casablanca. We made -- and quickly devoured -- the whole tray of buckeyes.

MARTIN
Copyright 2011 by Phillip Martin All rights reserved.