Have you ever wanted to know what Judy Loman likes to cook in her spare time? Well now you can! The Young Artist’s Harp Seminar Cookbook is full of over 120 recipes from YAHS faculty, guest artists, alumni, and friends. From salads to cakes, discover what your favorite harpists are preparing in their kitchens!
100% of proceeds (minus shipping) from the Young Artist’s Harp Seminar Cookbook go to the YAHS scholarship fund. When you buy a cookbook you are supporting young harpists attend a future YAHS program.
Price with shipping:
Everywhere else: $30
Bridget Kibbey’s Peanut Butter Cups!
“This fool-proof recipe works for those of us who don’t often cook, and are a favorite at parties! I like to top these with a little bit of pink, pretty sea salt for look and some added zest! But you can use holiday-themed sprinkles, pretzel bits, you-name-it! Stick the trays in the freezer, and let set.”
1 c. creamy peanut butter
3/4 c. confectioners’ sugar (powdered sugar)
1 tsp. salt
1 (11.5 oz.) pkg. Baker’s Corner semi sweet chocolate morsels
1 tbsp. vegetable or canola oil
Extra salt crystals, for decorating tops of finished peanut-butter cups
Use mini muffin cups or ideally, silicone candy molds or ice-cube trays.
First, in a mixing bowl, stir together the peanut butter, sugar and salt until well incorporated. Melt chocolate with vegetable or canola oil in a double-boiler. Pour a bit of the chocolate into your candy mold or ice-cube tray. Working quickly, make a small flattened “coin” of peanut-butter mixture and place in chocolate. Cover with another healthy dollop of chocolate. Tap trays to settle chocolate and fully conceal peanut butter inside.
VOILÁ, and try not to eat em’ in one sitting!
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