1 lb Golden Almond Bars; (5 bars) 1 c Froot Loops Cereal 1 c Rice Krispies 1 c Miniature Marshmallows NOTE: One pound of almond bark can be substituted for the candy bars if +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Melt candy bars in a double boiler. Remove from heat, add cerals, mix until coated, then add marshmallows. Mix well. Pour into a buttered pan about 7 by 10 inches. Let cool until set. Cut into 20 to 30 small squares.
How To make John Beresford Tipton Bars's Videos
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Toni Tipton-Martin: Where Are All the Black Cooks?
Toni Tipton-Martin is a culinary journalist, author, and community activist who has dedicated her career to building a healthier community. She is the author of The Jemima Code: Two Centuries of African American Cookbooks, celebrating the important legacy of African American cooks and their cookbooks. A renowned author, she is the winner of a 2016 James Beard Book Award, the 2016 Art of Eating Prize, and the recipient of a 2015 Certificate of Outstanding Contribution to Publishing from the Black Caucus of the Library Association. Tipton-Martin was invited twice by First Lady Michelle Obama to the White House and was the first African American Food Editor of a major daily newspaper, The Cleveland Plain Dealer. She was the nutrition writer for The Los Angeles Times and a contributing editor to Heart and Soul Magazine.
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Bullies Call My Son An Alien : EXTRAORDINARY PEOPLE
THIS IS THE UPDATE ON THIS VIDEO :
This Is The Story Of A Son Whose Bullies Call Him An Alien
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Celebrating Toni Tipton-Martin and the Julia Child Award
Join us in celebrating the seventh annual presentation of the Julia Child Award by The Julia Child Foundation for Gastronomy and the Culinary Arts to Toni Tipton-Martin, Editor-in-Chief of Cook’s Country Magazine and Award-Winning Author.
The National Museum of American History recently launched the 25 at 25: Food Fund for the Future initiative to raise funds to continue the work of the American Food History Project. As one of the major research, collecting, and programming initiatives at the museum, food history connects our diverse audiences with the past as well as with current issues and each other.
To learn more about the 25 at 25: Food Fund for the Future initiative visit:
To donate to the initiative (gifts are welcome at all levels) visit: or contact Kari Fantasia at (202) 633-3302 or FantasiaKa@si.edu
For more information on Food History at the National Museum of American History visit:
The museum extends its warmest thanks to supporters of the 25 at 25: Food Fund for the Future initiative: Cabot Creamery Co-operative, The Cafaro Foundation, Clark Construction, Al Diaz and Angela Phillips Diaz, Carl Fleischhauer, Johanna Mendelson Forman, The Julia Child Foundation for Gastronomy and the Culinary Arts, Macchu Pisco, Napa Valley Vintners, Joan Nathan and the Gerson family, Potomac Construction, Wegmans Food Markets, Barbara and Warren Winiarski, and an anonymous friend.
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Okay that's enough bubbles for today.
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