English Toffee

December 15, 2012

All I can say about this sweet confection is, “I dare you to have just one piece!”  It’s addicting!!  I have given many gift bags of this toffee and still get requests for it.

2 cubes Butter

1 1/2 cube Imperial Margarine

2 cups Sugar

1 1/2 cups chopped Almonds (divided)

1 large 7 oz. Hershey Milk Chocolate Bar

Candy Thermometer

Melt butter and margarine in heavy sauce pan over a medium heat.  Add sugar and boil 5 minutes, stirring constantly.  Add 1 cup coarsely chopped blanched almonds and continue to cook and stir until caramel brown, 300 degrees on the candy thermometer.  Pour onto large, well buttered cookie sheet or jelly roll pan.  Beware, this 300 degree candy is extremely hot!  Be careful working with it and DO NOT try to taste test it! As soon as the toffee stops spreading, I like to help it spread out by rocking pan back and forth, break up candy bar and drop onto toffee.  Give the chocolate a minute or two to melt and gently spread all over with a frosting spreader.  Immediately sprinkle remaining 1/2 cup almonds over chocolate.  Let cool and dry for several hours before breaking into desired size pieces.  I like to buy the big bag of whole almonds at Costco and chop them myself.  Also, when the chocolate is wet it looks shiny.  After a few hours it will dry and have a flat look.

French Martini

December 15, 2012

Holidays or not, ladies love a French martini!  Thanks, Scott, for the request of this delicious cocktail!

2 parts Vodka

1 part Chambord

1 part Pineapple Juice

Combine ingredients with plenty of ice in a martini shaker.  Shake until chilled and frothy.  Serve in martini glasses.  Cheers!

Yum Yum Bars

December 9, 2012

Here is a holiday oldie but goodie, requested by Aunt Pam.  True to their name, these bars are yummy!

Crust:       1/2 Cup Margarine                 1/2 Cup Sugar

1/2 Cup Cornstarch                2 Cups Flour

Filling:     4 Eggs                                        4 tbl. Flour

1/2 tsp. baking powder        1 lb. Chopped Walnuts

2 tsp. Vanilla                          1 Cup Coconut

1 lb. Brown Sugar

Frosting:  1/2 Cup Margarine              1 lb. Powdered Sugar

8 oz. Cream Cheese             1 tsp. Vanilla

Cream margarine and sugar.  Add cornstarch and flour.  Mix and pat onto 11X17 jelly roll pan.  Bake for 15 minutes.  Don’t over bake the crust.  The edges seem to over cook quickly.

While the crust is baking, mix eggs, baking powder, vanilla, brown sugar, flour, nuts and coconut.  Mix filling well and spread over cooked crust.  Bake at 300 degrees for 15 minutes, then at 350 degrees for 5 minutes.

Cool completely.  Mix together frosting ingredients and spread over pan.

Decorate with colored sprinkles if desired.  Yum Yum!

Makes 5 dozen