Horse Progress Days in Ohio: A big Amish event. Images from Mary Brandenburg

Happy Thanksgiving everyone, from me to you. I will return from a break on Nov 26.Comment Moderation will be on until I get back. Richard

Images by  Mary  Brandenburg

This buttery and nutty chocolate confection was inspired by the nuts that fall from Ohio's famous buckeye trees. Come holiday time, they are produced (and consumed) in mass quantities in "The Buckeye State," as well as in neighboring states throughout the Midwest.

Almond Butter Buckeyes

Makes 4 dozen

Candies:
1 cup (2 sticks) butter, softened
1 1/4 cups almond butter*
3 tablespoons dark rum or 1 1/2 teaspoons rum extract
1 teaspoon almond extract
3 3/4 to 4 cups confectioners' sugar, sifted

Coating:
12 ounces bittersweet chocolate, chopped

Candies:
In large bowl, combine butter, almond butter, rum, almond extract and confectioners' sugar using electric mixer. Dough will be smooth and firm. Shape dough into 1-inch balls; place on parchment-lined baking sheets. Refrigerate until firm; about 30 minutes.

Coating:
Melt chocolate in shallow, microwave-safe dish. Heat 30 seconds; stir; then continue in 10-second intervals, stirring after each cook time. Chocolate should be melted and smooth.

To dip balls, insert a toothpick about 1/2 inch into the ball, dip into melted chocolate leaving a small circle of dough visible at the top, and place on parchment paper to dry until chocolate is firm. Repeat with remaining candies. Store in airtight container for up to 3 days.

*You may substitute peanut or cashew butter for almond butter; omit almond extract if you use a substitution. 

White Castle Hamburger Turkey Dressing

Source: St. Petersburg Times - 9/13/2000 - Stuffing was developed at White Castle's headquarters in Columbus, Ohio, in 1987

10 White Castle hamburgers (see note)
1 1/2 cups celery, diced
1 1/4 teaspoons ground thyme
1 1/2 teaspoons ground sage
3/4 teaspoon coarse ground black pepper
1/4 cup chicken broth

In a large mixing bowl, tear the White Castle hamburgers into pieces and add diced celery and seasonings.

Toss and add chicken broth. Toss well. Stuff cavity of turkey just before roasting.

Makes about 9 cups (enough for a 10- to 12-pound turkey). Allow 1 White Castle hamburger for each pound of turkey, which will be the equivalent of 3/4 cup of stuffing per pound.

NOTE: If hamburgers are bought in a White Castle restaurant, remove pickles. Mary Batters likes to sauté the celery before combining it with the rest of the ingredients. Both recipes from www.Recipegoldmine.com