The following post was originally published on January 10, 2018, and is reproduced here in its entirety: Salt water tabbies are all the rage in the Salt Lake City area, where the recipe for taf is a hot new obsession for cooks.
It’s easy and quick to make and can be made with just about any type of tater tots, which are basically a small bowl of rice with a filling of melted butter and a couple of teaspoons of salt.
You can make your own, but most recipes call for salted butter, which is available in the grocery store.
If you don’t have the time to buy it at the grocery, the easiest way to make your taf dough is to use a rice cooker.
I like to use one because I like my taf more crunchy than my regular tabbie, and because it’s more economical.
The instructions for the taf recipes I found online call for using one of the ingredients to make a taf, but I figured that would be too much work for one person.
So I decided to make mine with one of my favorite things in the world, sugar.
When I started making taf the first time, I wasn’t sure how it would go.
It was just one of those things you can make at home, but it’s also a great idea to experiment with and adapt to your own tastes.
Once I had a taste, I was like, Wow!
I’m not sure I like it at all.
Now I love making it.
I don’t think I could make it any better than it is, and I love trying new things with it.
I like the way it tastes.
It’s light and fluffy and delicious.
It tastes like a tangy, tangy treat with lots of sugar and spices.
This recipe is for two cups of taf flour, which you can purchase at most grocery stores.
The recipe calls for a little bit of water to be added, so be sure to mix it in well.
Here’s what you need to make taf: 1/2 cup water 1/4 cup rice flour 1/3 cup unsalted butter (or more to taste) 2 teaspoons salt 3 cups sugar 1 cup unsweetened chocolate chips Instructions Prepare the tassels: In a bowl, combine the water, rice flour, salt, and butter.
In a separate bowl, whisk together the chocolate chips, salt and sugar.
Fold in the flour mixture until well combined.
Cover and refrigerate for about two hours.
While the tabbiest taf you’ve ever made will be waiting for you, prepare the filling: In another bowl, add the butter and mix until it’s completely melted and smooth.
Add the taffies to the bowl, using the back of a spoon to transfer the mixture into a single layer on a sheet pan or in a large plastic bag.
Pour the mixture onto the tasserole or taf taffeta and press down to form a long, flat seam.
Cover with plastic wrap and refrigeration for up to a day.
When ready to use, roll out your tassel into a round.
Place the tassees in the refrigerator until ready to cook, or in the freezer for up the next day.
Notes Adapted from the Saltwater Taf recipe by Melissa P.