There is time, O yes, there is time enough to amuse oneself with aliterations and acronyms. In this case P6 will serve as the yet shorter form for PPPPPP.
More simply, I’m creating a cache of well loved family recipes for my kids (and their cousins if they care to dabble.) Bonus, they are available to me wherever I find myself in years to come.
What will this include: Agne’s Swedish Meatballs, Jean’s Nuts and Bolts, Ginger Sparklers (aka Molasses cookies) and more.
When someone wants a family recipe, I’ll write it down here. Or where possible, snap a picture from my mom’s recipe book and add my preferred changes and comments.
NUTS And BOLTS
These Nuts and Bolts are the first thing I make in preparation for Christmas each year. Since they store well in a cool place, I start looking for cereal on sale in late November and often have these made before December 1st.
As noted, this recipe makes 2 roasting pans full or about 4 full 1 gallon ziplock freezer bags.
The main tweak for this recipe is to DOUBLE the Worcestershire sauce to a full one quarter (1/4) cup. I believe this is the magic ingredient that turns your heap of cereal from a salty oily mess (prior to baking) into something more than the sum of its parts. But this is entirely up to you.
I also find that half a box of cheerios is plenty. My personal preference is for more shreddies. And I put in about 1 cup mixed nuts and two cups jumbo salted roasted peanuts. I use one bag of pretzel sticks and one of traditional small pretzels.
Store in a cool place, such as your garage, or you will open the bags each time you see them and snack all day.
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