COME TO MARKETS INTERNATIONAL

If you lived in the Cincinnati area during the 1980’s, you remember well the most wonderful shopping area called Markets International, located at 123 Merchant Street in Springdale.  Advertising about the in-door mall announced “Markets International is a … TRIP!”  And it really was!  Strolling around the huge building, you could find yourself in any country around the world.

It offered over 50 shops to choose from starting with 13 restaurants featuring American and International Cuisine, 24 specialty gift shops, And 11 fresh food counters.

The restaurants (all in the center, with the shops surrounding them on all sides) included:  Athens Gyros, Kraut House, Dippity Dog, Elite Ice Cream, Hippo Triple Deckers, Markets International Creperie, Marzetti Salad, Michael’s Steak Bugers, Olympic Chili, Popcornery (any flavor you wanted in any tin of your choice), The Tater Shack, Pick-a-Deli Circus (a New York-style Jewish Deli), Poncho’s Villa (the best Mexican food), A Slice of Italy (fabulous pizza and lasagna, too) and my favorite, Orient Express.  Also featured were several pastry shoppes, including Greek (FABULOUS baklava!) and French.

Among the many specialty shoppes were:

Table Setter – Dinnerware, Glassware and gifts

The Brass Nook – Domestic and Imported Brass, candlesticks, lamps, picture frames, Menorahs and decorative items

The Cheese House – Imported and Domestic Cheese, gift boxes, cheese baskets

Habersham Plantation Country Store – American Primitive reproduction furniture and quality gifts.

Stitchery Corner – Needlework products.  Hat, shawls, capes, caps.

Pottery Street East – A gallery of fine handcrafted stoneware, wood, fiber and gold.  Representing 70 nationally recognized artists.

Overbey’s Emporium – Gourmet cookware, cutlery, gadgets, international food, Coffee , spices, chocolates from around the world.  Frankie and I often took cooking classes there. 

The Key West Shop – Citrus inspired skin care and hand-painted Florida Keys handbags

The Snoopy Shop – Stuffed Snoopy, Belle and Spike dolls with all their various clothes,  Snoopy books, stickers and all things Charles Shultz.

Stuffed Animal  Crackers – The best in stuffed animals.  Geared more towards adults over children.

Davidson’s – Every collectible you ever had or wanted to have.  Everything from Hummels to collector series of plates.

Each time we went to Markets International, Linda and I ended our evening stopped by the French Pastry, where we would each buy two of our favorite treats … White Chocolate Peanut Butter Ritz!  They were WONDERFUL!  They are so easy to make, but it’s just not the same as being at Markets International and finishing a perfect day or evening with these.  But still, it;’s great to have the recipe!

White Chocolate Peanut Butter Ritz

 

40 Ritz crackers

1/2 cup creamy peanut butter

 8 ounces white chocolate bark

Spread a bit of peanut butter on half the Ritz cracker and top with another cracker to make a sandwich.  Melt the bark in the microwave on low to medium heat, stirring every 30 seconds until it’s melted and smooth. Grab a sandwich with tongs and drop it in the melted bark, turning over a few times to coat.  Add sprinkles if desired and place on wax paper to cool for about 20-30 minutes.  Put in the refrigerator to cool and set completely.  Store in air-tight container for up to one week

 

 

SATURDAY -- DECEMBER 6, 2014

What a great time to get in the kitchen and create some of our favorite Holiday candies!!!  And this is the perfect time for one of my favorites … Christmas Bark!  Use your imagination with this and be as creative as you like, using white or dark chocolate, nuts, pretzels or the types of candies you prefer.  Share it with co-workers or friends and you’ll be the HIT of the Season!

CHRISTMAS BARK

 

2 cups chocolate chips

2 cups white chocolate chips or white chocolate

Mini M&M’s, crushed candy bar, etc.

 

In a small bowl melt chocolte chips in the microwave at 50% power, stirring every 30 seconds until melted.

 

In another small bowl melt white chocolate in the microwave at 50% power, stirring every 30 seconds until melted.

 

Drop melted chocolate on a cookie sheet or pan that has been lined with parchment paper. I use my silpat mat and it works great.

 

Drop melted white chocolate next to melted chocolate and take a knife or spoon and swirl chocolates together.

 

Sprinkle M&M’s or crushed candy bar on top. Take a spoon and carefully press candy into the chocolate.

Place in refrigerator until firm and then break into pieces to serve.

 

Christmas Candy Bark

 

8 ounces semi sweet chocolate chips

8 ounces milk chocolate chips

5 ounces red candy melts

5 ounces green candy melts

1/2 cup Christmas Oreos, cut in half

1/4 cup red and green M&Ms

1/4 cup Holiday Corn

1/4 cup Candy Cane Hershey Kisses, cut in half

 

Measure out the candy. Cut the Candy Cane Hershey Kisses in half and the Christmas Oreos in half. Set the candy aside.

 

Lay out a piece of parchment paper. You’ll use this to make the Christmas Candy Bark on.

 

Put 8 ounces of semi sweet chocolate chips and 8 ounces of milk chocolate chips in a microwavable bowl. Melt the chocolate but be careful not to overheat the chocolate.

 

Spread the melted chocolate onto the parchment paper into an 8 by 11 rectangle. Don’t worry if it’s not perfect.

 

Melt the red candy melts in a microwavable bowl. Place dots of the melted red candy melts on top of the melted chocolate.

 

Melt the green candy melts in a microwavable bowl. Place dots of the melted green candy melts on top of the melted chocolate.

 

Using a knife, swirl the candy melts and chocolate up and down. Then swirl the candy melts and chocolate back and forth.

 

Place the candy and cookies on the melted chocolate. Press down lightly.

 

Allow the Christmas Candy Bark to dry for at least 3 hours. Cut into

pieces and enjoy!

THURSDAY --- DECEMBER 4, 2014

Frankie 1952

Just the name “Buckeye” brings back special memories of my sister, Frankie.  Every Christmas, she would make hundreds of these.  She’d bring Shillitos (local department store) shirt-boxes full of them to Mom’s for everyone to enjoy over the holidays.

They were Frankie’s specialty, but also a Christmas Tradition for the whole state of Ohio.  Since Ohio is The Buckeye state, that would only seem natural.  But really, they are loved all over the country.

Frankie & Nancy at Coney Island 1966

BUCKEYES

1 stick margarine                           

1-1/2 c. peanut butter                    

1 lb. powdered sugar

1 tsp. vanilla

Mix well.  Shape into balls; chill. 

In double boiler, melt 6 oz. chocolate chips and 2 oz. Paraffin wax (or 2 T. Crisco)

Using toothpick, dip peanut butter balls into the chocolate, leaving small area at top undipped.  Smooth over the hole from the toothpick.  Cool on waxed paper.

 

PRETZEL DELIGHTS OF THE SEASON

For those of us who adore a combination of salty AND sweet, Christmas is the perfect time of year for wonderful recipes which call for pretzels and chocolate.  My favorite involve white chocolate, but that’s completely optional.  Here are some of my very favorites!

PRETZEL NESTS

(These are GOGEOUS when added to a cookie tray for gift-giving!)

One bag of regular size pretzels

One or two bags of Hershey Kisses  and/or Hugs

Plain Holiday M&M's

Turn your oven on to 200 degrees.  Line a cookie tray with wax paper and then make several rows of pretzels.  Next, add a Hershey Kiss to to the top of each pretzel.  Put in the oven for 2-6 minutes, allowing the chocolate to become soft enough that you can press the kiss all the way down on the pretzel.  Add an M&M to the top of each one.  Let cool and store in the refrigerator.

ELLEN’S PRETZEL CANDY

(A long-running Christmas tradition was for my brother Gary’s wife, Ellen, to make a huge tin of pretzel candy for Christmas morning.  The tin made its way around the room while we’re all opening our gifts. The beautiful Christmas tin each year was a part of the tradition.  I believe the candy is really called Christmas Haystacks, but to us it was just known as “Ellen’s Candy”.)

1 lb. white chocolate

3 c. broken stick pretzels

1/2 lb. Spanish peanuts, with skins

Melt chocolate over low heat in double boiler.  Add pretzels sticks (broken in half) and peanuts.  Mix until peanuts and pretzels are well-coated.  Spread on ungreased cookie sheet.  Cool in refrigerator.  Break into pieces.  Store in tins.

CHOCOLATE COVERED PRETZEL RODS

36 pretzel rods (1 package)

12 ounces semisweet chocolate chips or bars

1- 1/2 cups assorted toppings: sprinkles, crushed cookies, nuts, toffee bits, or mini M&M's

Heat chopped semisweet chocolate bars (or chips) in the microwave stopping to stir after every 30-second increment until melted. Spoon the chocolate over 3/4 of each pretzel rod. Tap or scrape off excess chocolate, then roll pretzel in sprinkles, crushed cookies, toffee bits, chopped nuts or mini M&M's. Dry on a cooling rack or wax paper until set.

To make the ‘stripes’ over your pretzels: Melt 1 cup white chocolate chips in the microwave. Stir in several drops of food coloring. Spoon colored chocolate into the bottom corner of a heavy plastic freezer bag. Cut a small part of the tip off the corner of the bag and drizzle the chocolate over the pretzels. Chill in fridge or freezer for 10-20 minutes or until set.