Toffee Recipes

http://paoniafarmandhome.com/enstroms-style-homemade-toffee/

Enstrom’s Style Toffee Recipe

2 3/4 Cup sugar
1 pound salted butter
1/2 tsp salt
1 cup slivered almonds

1 – 12 oz pkg milk chocolate chip

3/4 cup whole almonds, chopped very, very finely in a blender- almost a powder

NOTE: Follow directions carefully and use a candy thermometer. Be sure to subtract two degrees Fahrenheit from a stated temperature for every 1000 feet you are above sea level. Test your thermometer with boiling water before starting and make any additional adjustments accordingly.

Melt butter in a medium sized sauce pan – about 3 quart size over medium to medium high heat. Add the salt. When the butter is almost melted, add the sugar in quickly. Stir slowly, using a figure 8 motion with a wooden spoon. The sugar will not immediately dissolve or mix in, this is normal.

When the sugar absorbs into the butter the mixture will look more homogeneous and smooth. This takes 5-10 minutes. Then add the slivered almonds. This is what it will look like when you add the almonds. I would call this the blonde stage.

Continue to slowly stir the mixture in the saucepan for about another 10-15 minutes until the mixture reaches the hard crack stage. Do not hurry this process by increasing the heat or you risk failure. This is 290 ° F on a thermometer at sea level. You will notice that the sugar mixture is turning a darker more caramel color and it is almost starting to smell like burnt sugar. You can also drop a small amount of the mixture into iced water to test for the hard crack stage. Do not under cook. This picture shows how much darker the mixture becomes.

After the toffee hardens, about 30 minutes, melt half the chocolate chips in a double boiler and spread over the toffee in a thin layer. Sprinkle lightly with finely diced. like powder almost, almonds. When this is cooled, flip the toffee over and repeat. Spread the other half of the chocolate chips, melted over the toffee and sprinkle with finely chopped almonds. When it is totally cooled, put portions into cellophane bags tied with a ribbon to use for gifts.

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Smaller and different recipe

Adapted from this recipe: https://www.momontimeout.com/better-than-anything-toffee-recipe/

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Serves: 24 servings

Ingredients

1 cup coarsely chopped nuts (almonds, pecans, walnuts)

1 cup (2 sticks) butter

1 cup granulated sugar

½ tsp kosher salt

1 tsp vanilla extract

1 cup milk chocolate chips

Instructions:

Spray a 9-inch square baking dish with cooking spray and line with parchment paper.

Spread the chopped nuts in a single layer on top of the parchment.

Add butter, sugar, and salt to a heavy bottomed 3 quart pot

Bring to a boil over medium low heat, stirring frequently to dissolve the sugar.

Once the candy is boiling, stir occasionally, slowly and evenly, until the candy has reached 290F to 300F, or "hard crack" on a candy thermometer.

Once the candy has reached 290F-300F, remove from heat and gently stir in the vanilla extract.

Carefully pour the mixture over the chopped nuts.

Let the candy sit for a few minutes, undisturbed, before sprinkling the chocolate chips over the top.

Cover the baking dish with foil and let sit for 5 minutes or until the chocolate has softened.

Remove the foil and gently spread the softened chocolate into an even layer. An offset spatula works best for this.

Place the candy in the refrigerator and let cool completely. Give it at least 2 hours.

Lift the parchment out of the baking dish and place the toffee on a cutting board or solid surface.

Use a knife to gently break it into smaller pieces.

Store in an airtight container in a cool place.

Pumpkin Pie

3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger spice
1/4 teaspoon cloves
2 large eggs
1 15 ounce can of pumpkin puree
1 12 ounce can evaporated milk
1 unbaked pie crust (4 cup volume)
Whipped cream for serving

Mix sugar, salt, cinnamon, ginger and cloves in a small bow. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees F and bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Note: 1 3/4 teaspoon of pumpkin pie spice may be substituted for the cinnamon, ginger and cloves, but it may change the taste slightly.

Sweet Potato Pie

Recipe from "An African American Cookbook, Traditional and Other Favorite Recipes" by Phoebe Bailey, page 166.

Makes 6 to 8 servings.

4 to 6 medium sized sweet potatoes
1/2 lbs. (2 sticks) butter, softened
1 1/2 cups sugar
4 to 6 eggs
2 tablespoons flour
1/2 cup milk
ground nutmeg to taste
9 inch unbaked pie crust

1. Boil potatoes until soft. Peel then mash to smooth consistency.
2. Add butter, sugar, eggs, and flour. Mix well.
3. Add milk and nutmeg. Mix well.
4. Pour into pie shell.
5. Bake at 350 degrees for 1 3/4 to 2 hours until lightly brown and set. Cool before slicing.

Persimmon-cranberry-sauce

https://www.epicurious.com/recipes/food/views/persimmon-cranberry-sauce-233000

Yields: 2 1/2 cups sauce

3/4 pounds fresh or frozen cranberries (3 1/2 cups)
1/4 cup dry white wine
2 tablespoons water
1/2 star anise, or 1/4 teaspoon star anise pieces
1/2 to 2/3 cups sugar
3 firm ripe Fuyu persimmons (about 1 pound) peeled and diced into 1/4 inch pieces

PREPARATION: Bring cranberries, wine, water, star anise, 1/2 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer 5 minutes. Add more sugar, to taste (up to about 2 1/2 tablespoons), and discard star anise. Fold in persimmons. Transfer to a bowl and serve at room temperature or chilled. Stir gently before serving. Cooks' note: Cranberry sauce, without persimmons, can be made 4 days ahead and chilled, covered. Fold in persimmons before serving.

Liver Dumpling Soup

From the recipe used by the Bohemian Cafe in Omaha, Nebraska, before it closed.

Creamy Tomato Soup from Tomato Juice

https://www.tasteofhome.com/recipes/creamy-tomato-soup

MAKES:4 servings
TOTAL TIME:Prep/Total Time: 20 min.

INGREDIENTS
2 tablespoons all-purpose flour
1 tablespoon sugar
2 cups milk, divided
4 cups tomato juice, heated
Chopped fresh parsley

DIRECTIONS

In a large saucepan, combine flour, sugar and 1/4 cup milk; stir until smooth. Add remaining milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Slowly stir in hot tomato juice until blended. Sprinkle with parsley. Yield: 4 servings.

Originally published as Creamy Tomato Soup in Taste of Home April/May 1996, p 19

Dog Food

From cousin Debbie

Dog Food

This will feed approx 2 /25lb dogs for 8 days

8 lbs chicken, dark and light mixed
5 large sweet potatoes
1 cup dried lentils ground
1T flax seed ground
2 hands full of spinach or parsley
1 large bag frozen green beans
(My dogs only like French Cut )
1 large bag frozen peas
Second large bag of peas or peas and carrots
Or 4 large carrots

All meat can be ground first in processor or
2 lbs with greens and carrots in processor
My dogs like chunks so it has evolved.

Bake before starting or night before Sweet Potatoes for 45 min @ 400 degrees. Turn off oven let sit.

Grind lentils and flax in coffee grinder. add water to bottom of lg frying pan with lid. Place ground lentils and flax in water.
Low heat. Cover.

In large pot water, frozen vegetables, and 6 lbs chicken,
boil.

In food processor grind 2 lbs chicken and greens or fresh carrots if using.

Add processed mixture to lentils and flax. Add more water if needed. Medium heat, cover cook until meat is finished. Stir often. 10-20 min.

On counter have plastic containers ready.

Some are meal size, some are halves for snacks.

Approximately 12 sandwich size
4-6 smaller

Twice a day I split one for both dogs. Leave 6 in fridge, the rest in freezer.

Peel and Chop Sweet potatoes.

Approx 1/2 cup lentil, flax, ground meat mix per serving.

Portion out frozen vegetables until gone.

Cut boiled chicken into small pieces until gone.

Raw Potato Dumplings, No. 1

https://ia601405.us.archive.org/18/items/bohemianamerican00rosi/bohemianamerican00rosi.pdf

This recipe is how my family made potato dumplings without the eggs or boiled potatoes.

Tutti Frutti Angel Food Cake

Tutti Frutti Angel Food Cake

From cousin Trudy, the cake her mother made for everyone's birthday.

1 ½ cups egg whites,

1 ½ cups sugar

1 1/3 cups flour

1 ½ teaspoon cream of tartar

½ teaspoon salt

1 teaspoon vanilla

1 teaspoon lemon juice

½ teaspoon red fruit coloring

1 bottle maraschino cherries

1 slice pineapple diced

½ cup coconut

½ cup chopped nuts

Measure all ingredients. Add salt and cream of tartar to egg whites and beat 100 revolutions with rotary beater. Add half of sugar, 2 tablespoons at a time. Sift all of flour and other half of sugar together, and add 2 tablespoons at a time. Fold in the rest of ingredients.

Bake 1 hour at 325 degrees Fahrenheit.

Blue Cheese Salad Dressing

"I try to make it when I make mayo because most commercial mayo starts with soybean oil and includes sugar and starch." recipe from Sentry

1/2 cup real mayonnaise
1/4 cup heavy whipping cream
1/4 cup sour cream
1/2 tsp worcestershire sauce
1/3-1/2 cup real blue cheese crumbles
1-2 drops of liquid sucralose or stevia, if desired
Sea salt
Fresh ground black pepper

In medium mixing bowl add mayonnaise, heavy cream, sour cream and worcestershire sauce, stir until combined. Fold in the blue cheese and add SF liquid sweetener (if desired), salt and pepper to taste.