Many years ago, our fabulous next door neighbours built a new fence around their front garden. The fence building went on for at least a week and Noah at the time was about 2 or 3 years old. He was quite interested in the process, and at the end of it, renamed our neighbour “Fence”. He is now 8 ½ and to this day, we still refer to our neighbour as Fence, even to his face. In fact, he has even referred to himself as Fence on many occasions.
Fence’s wife is now known to the kids as Mrs. Fence. Sometimes she and I exchange baked goods and other treats. A few weeks ago when I made the chocolate zucchini loaf, I brought some over to her. The following week she delivered homemade Nuts and Bolts to us.
At first I was wary, because I am not a huge fan of the mass-marketed Bits ‘n’ Bites, but Mrs. Fence makes good treats, so I decided to have a taste. Steve and I ate the entire bag that night while watching TV. The next day I asked Mrs. Fence to share her recipe. Here it is (Note: I cut the recipe in half because it is so delicious that I knew that if I made the entire batch, I might eat the entire batch. The full recipe is the one presented here.).
Mrs. Fence’s Nuts and Bolts
6 cups Shreddies
2 cups peanuts (I added some extra peanuts)
4 cups pretzels (small/sticks)
2 cups cheese crackers (Goldfish-type)
1 1/4 cup vegetable oil (I used grapeseed oil)
2 tsp garlic powder
2 tsp onion powder
1/2 tsp celery salt
6 tbsp Worchestershire sauce
Mix all dry ingredients in a very large bowl.
Whisk all wet ingredients and spices, pour over dry and mix well to coat.
Place on cookie sheets & bake at 250 degrees C for 1 1/2 hours mixing every 20 minutes.
|Serve with a cool drink - this is spiced lemonade...|