Easy English Toffee

I think that English Toffee is the easiest candy ever to make. It's very impressive to give, even though you can make it in less than a half hour.

Just out of curiosity I tried a couple no thermometer recipes I saw on Pinterest. They were disasters, the whole lot of them. Seriously the only way to guarantee a delicious batch is to use a thermometer.
It's simple and takes the guesswork out of it.

English Toffee

Ingredients

1 cup salted butter ( no substitutions please)
1 cup white sugar
1 tsp real vanilla

1/2 cup semisweet chocolate chips
1/4 cup toasted sliced almonds or toasted pecan pieces


Before you start place a sheet of foil on a baking sheet and butter it lightly. Get your nuts and chocolate ready to go. You will have no time to go looking for stuff once the candy sets.

Use a heavy bottomed saucepan and a whisk or wooden spoon. I have used silicone spatulas for stirring also. I hear now and again that you should only use a wooden spoon but I have had success with most utensils. If you use a plastic spoon make sure it won't melt or you will get yucky plastic streaked candy.(yep learned that the hard way....)

Melt the butter over medium high heat. Everyones stove is different so watching your candy from start to finish is critical. Add the sugar and vanilla. Boil your candy until it reaches 290 degrees on a good candy thermometer. That will take anywhere from 4 to 6 minutes depending on the heat. Stir constantly or it WILL scorch. It should start turning a beautiful light tan colour just before its done.

Once its reached temperature pour it out onto your buttered foil.
After a minute or so sprinkle your chocolate chips on top of the toffee. After it melts a bit spread the chocolate smooth with the back of a spoon or a spatula. Sprinkle your nuts on top. Let it cool completely.

Break into pieces and enjoy!

Handmade Gift Bookmarkers, sweet and inexpensive.

I have a huge button bin that I've been collecting for years. When I found this post I had a serious "AHA!" moment. I made up a handful for some older ladies I know who love to read that I will tuck into their gift bags.

By the way, the blog I found it on is worth at least a half hour of exploring...budget your time accordingly! Visit them HERE.

Not the best picture on my Android but you get the idea. Very fast and very simple to make and look very luxurious. My 4 year old wants a trip to the button store to make his own after Christmas.

I will try to throw up some blogs with this year's Christmas bag contents. Not having much money never means you can't show your loved ones you care, it just means you have to be more creative! Sounds trite but true. Who doesn't like handmade thoughtful gifts?

I have had several Christmas seasons where I had to use food stamp money to buy cookie making ingredients to make gift bags. Do I let it get me down? Hell no. When they toss that department store gift basket back under the tree and sit noshing on my (best cookie ever!) peanut butter chocolate chip cookies I feel proud and content.


Happy Holidays!

My Favorite Sweet Pickles

The bins full of pickling cucumbers are starting to show up at the farmer's market. I made my first  batch  of the season this morning of my favorite sweet pickles, also known as bread and butter pickles. You can't buy  the homemade taste of pickles and the recipe is simple. Enjoy!

Bread  and Butter Pickles

makes about 3 pints

8 cups of sliced pickling cucumbers
1/2 cup of salt

4 cups vinegar
2 cups brown sugar( I have used white sugar)
1 tablespoon pickling spice
2 inch stick cinnamon
6 whole cloves
1 teaspoon mustard seed
pinch turmeric

Note:  If you can't find pickling spice you can make your own. Recipe follows the pickles

Place cucumbers in a large bowl or plastic container. Sprinkle with the salt and cover with cold water. Let stand overnight in the refrigerator.

Drain cucumbers and rinse with cold water.

Combine everything else in a heavy pan. Bring to a boil. Cook over medium heat for 10 minutes.
Add drained cucumbers. Bring back to boil and cook another 5 minutes.
Pack into clean jars carefully and let cool.
Store in the refrigerator.

Pickling Spice

makes about 2 1/2 cups

1/2 cup mustard seeds
1/4 cup ground coriander
1/4 cup fennel seed
1/4 cup whole cloves
1/4 cup celery seeds
1/4 cup cinnamon sticks, crushed
1/4 cup black pepper corns
2 tbsp. dried ginger, coarsely chopped
6 dry bay leaves, crushed

Combine all. Store in a cool dry place for up to a year.
I make a fresh batch every year when I start pickling again.

Happy Holidays! My Gift Basket Ideas

I have been making my gift baskets this year and have been much too busy to post. I hope to list and link everything after the new year to give some ideas for next year.  I feel pretty safe listing because no-one in my extended family ever reads this! I also made these adorable little recipe books but I'm hung up on which to include so those may not get out.

I wanted to say a word about those computer printing programs for making cards, labels, etc. I personally use Printshop. They may seem expensive to buy but they are essential if you are making gifts from scratch. Labels for your jars, gift tags, cards, and all kinds of other neat things are incredible easy. If you factor how much you get from these programs in, it's worth it.

I use the local Dollar store for 90% of my packaging. They have tons of great packaging and decorations for little money.

I hope everyone is healthy and happy and will have much fun in the new year!


The Aunt's Basket

French Vanilla Coffee Mix (in a jar)
Scone mix
2 boxes of tea from my grocery store
Candied Orange Peel
Cinnamon Sugar Biscotti


Uncle David's Basket

BBQ sauce
Spicy Rub
Double Fudge Brownie Mix (in a jar)
Peanut Brittle
Peanut Butter cookies


Uncle Peter's Basket

Handmade Laundry Soap
Reusable Cloth Produce bags
Lavender sugar scrub
Double Fudge Brownie mix(in a jar)
reusable travel coffee mugs
Homemade Granola

Candied Orange Peels

I remember these little tidbits from when I was a kid but had totally forgotten them. I came across a recipe for scones with them and decided to check out making them. They were very easy and came out perfect the first time. I just made a huge batch for Christmas presents. I've seen them dipped in chocolate on my web forays for recipes, yummy!

Candied Orange Peels

3 oranges
2 cups sugar
2 cups water
extra sugar for dipping, I used about 1 1/2 cups


Peel oranges carefully. Cut peel into small strips. Using a paring knife remove extra pith from peels(the bitter white part). Leaving a little is OK. They don't have to be perfect.

Place peel in a saucepan in cold water to cover. Bring to a boil. Drain off water and repeat process with cold water. Do this a total of 3 times to ensure your finished product has no bitterness. Set aside. DO NOT SKIP THIS STEP.

Bring water and sugar to a boil in saucepan. Add peels and turn heat to medium low, just barely a low boil. Simmer for as long as it takes for peels to become translucent. Mine took 50 minutes, I had read it could take as little as 30 minutes or as much as an hour. Keep an eye on them after 30 minutes.

Working fairly quickly roll peels in sugar and lay out on either wax paper or racks set over cookie sheets(to catch drips). Let dry completely. 4 hours is what most people said, I let mine sit for a couple hours and they were fine.

Package in pretty jars or tins. I think these are delicious eaten the way they are but they really kick up a nice batch of scones. These below were dipped in the sugar.

No Cook Play Dough Updated

We tried this recipe this morning and my 3 year old adored it. I'm not sure it will make it to a second play session, he's eaten so many nibbles there's a wall missing from his castle!

Peanut Butter Play Dough

1 cup creamy peanut butter
3 cups powdered sugar
1/3 cup honey
1 tsp vanilla

Combine all in a large bowl. Mix until dough comes together. That's it, no cooking or letting cool.
How cool is that?

Another favorite of mine....

Gingerbread Play Dough

2 cups flour
1 cup salt
1 tbs ground ginger
2 tbs vegetable oil
1 cup water

Mix and knead until smooth. Smells delicious and non toxic ( not as good a snack as previous recipe!!) Add more flour if it's too sticky.

Store either recipe in an airtight container at room temperature for up to a week.

Don't go out and buy those playdough kits with the little cutters and tools. My kids use various things they find in my kitchen drawers and love them. Old cookie cutters, a whisk, small rolling pin, german cookie presses, plastic knives from takeout( shh, even I do takeout once in a blue moon, lol) and anything else that catches their eye. I think of it like when you buy a big expensive toy and they spend 2 hours playing with the box it came in! So look around your house before you resort to spending your money on toys and art kits.

Easy Toffee

Heavenly Toffee for a Hostess Gift

I was having a nostalgia moment the other day and found this recipe I hadn't made in forever. It's incredibly easy and delicious and would be a perfect treat to take to someone's house for an indulgent treat.

Ingredients

2 cups butter

2 cups white sugar

1/4 teaspoon salt

2 cups semisweet chocolate chips

1 cup finely chopped almonds

Directions

In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.

While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.

As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.

Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

French Vanilla Coffee Mix

I am finishing up my gift baskets this week.There are a few things everybody asks for every year that have become favorites and fortunately for me they are economical and easy to make!

Here's one of my favorites to hopefully save you a last minute trip to the store.A dozen biscotti and this mix makes a fabulous gift for a teacher or neighbor.

French Vanilla Coffee Mix

2/3 cup instant coffee powder

2 cups nonfat instant dry milk powder

1 cup powdered coffee creamer

2/3 cup white sugar

1 package french vanilla instant pudding mix

Put everything in the food processor and process about 5 seconds to blend completely.

If you don't have a food processor, a potato masher works well to break up lumps and help mix together.

Spoon into your jar of choice.  I put this in a crystal jelly jar. Place directions on a label for the jar or make up small gift cards to attach with ribbon.

Directions: Use 2 or 3 tablespoons of mix in a coffee mug. Add hot water and enjoy!

Gingerbread Biscotti

These are Yummy!!!

Gingerbread Biscotti

1 c Almonds, blanched

3/4 c Sugar

1/4 lb Butter

1/2 c Molasses

1/4 c Ginger, fresh minced

3 Eggs, large

3 c Flour

1/2 Tb Baking powder

1 Tb Cinnamon

1 tsp Nutmeg

1/2 tsp Cloves

1/2 tsp Allspice

Place almonds in a 8 to 9 inch square pan. Bake in a 350 F. oven until golden, 10 to 15 minutes. Let cool, coarsely chop, and set aside.

In large bowl of an electric mixer, beat sugar, butter, molasses, and ginger until smooth. Add eggs, 1 at a time, beating after each addition.

In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and almonds. Add to egg mixture; stir to blend. On two greased 12x15 inch baking sheets, use well-floured hands to pat dough into 4 flat loaves, spacing them evenly on sheets; each loaf should be about 1/2 inch thick, 2 inches wide and the length of the baking sheet. Bake in a 350 degree oven until browned at edges and springy to touch, about 25 minutes; switch positions of pans halfway through baking.

Let loaves stand on baking sheets until cool to touch, about 15 minutes, then cut into long, 1/2-inch thick diagonal slices. On baking sheets, arrange slices close together with a cut side down. Return to oven and bake at 350 F. until cookies are brown, 15 to 18 minutes longer; switch positions of pans halfway through baking.

Transfer biscotti to racks and let cool completely. Serve, or store airtight up to 1 month.

Peanut Butter Biscotti

I have been on a biscotti binge for this winter to keep the cookie jar full. Its OK if they are crispy and I have found a ton of yummy flavors. 

I am making some for Valentines day to put in coffee mugs with some cocoa mix for little inexpensive gifts.  It's my favorite treat on a snowy cold winter evening. How can you go wrong?

Peanut Butter Biscotti

2 3/4 C. flour

1 3/4 C. sugar

1 t. baking powder

1/2 t. salt

3 eggs, beaten

1/3 C. peanut butter

1/4 C. water

1 1/4 C. roasted peanuts, unsalted

Preheat oven to 350 degrees.

In a large mixing bowl combine the flour, sugar, baking powder, and salt. In a separate bowl, lightly beat together the eggs, peanut butter and water. Add to flour mixture and mix just until ingredients are incorporated. A little more water, a teaspoon at a time, can be added if mixture is too dry to make a smooth dough. Stir in peanuts.

Divide the dough into two portions, and form each into a log approximately 3 inches in diameter. Place the logs on the cookie sheet about 3 to 4 inches apart and flatten them slightly with the palm of your hand. Bake in preheated oven until light brown, about 40 minutes. Take out of the oven.

Turn the oven down to 300 degrees. Let logs cool for 10 minutes, then cut into 3/4-inch thick bars. Place bars, cut side down, back on the cookie sheet and bake until crisp, about 20 minutes.

Making Chocolate Pound Cake for Gifts

This recipe makes a fabulous pound cake that always has the recipient asking for the recipe. Simple and classic, it makes a great gift if made in the smaller loaf size but also an impressive Bundt if you would prefer.

Chocolate butter pound cake;

Cream well in a mixer(hand or stand, Ive used both)

3 sticks unsalted butter

3 cups white sugar

2 tsp real vanilla

1/4 tsp salt

Add, one at a time,

5 large eggs

Beat until well blended.

Sift together,

3 cups white all purpose flour

1 tsp baking powder

3/4 cup good baking cocoa powder.(not ground chocolate or drinking cocoa)

Add these ingredients to the creamed mixture alternately with

1 1/4 cups light cream

Beat well.

Bake in a preheated oven at 350 for the following times.

(1) 10 inch tube.....1 hour 20 min

(2) 9 by 5 loaf pans....1 hour 15 min

(8) mini loaves.......50 min

(12) jumbo muffins....45 min 

Optional Glaze

1 1/2 squares(oz) unsweetened baking chocolate

2 tb butter

confectioners sugar

1 tsp vanilla

in a saucepan melt together butter and chocolate. Remove from heat and add enough sugar to make a thin glaze to pour over cake.

Helpful tips.......

DO NOT SUBSTITUTE ingredients!! It will effect texture and flavor, not in a good way.The only exception is using fat free 1/2 and 1/2 for the cream.

Butter and flour your pans. I use the wrappers from the butter to grease my pans.Let items cool a 1/2 hour and then remove. If they cool completely they will only come out with a spoon.If doing the jumbo muffins I use paper cups.

Butter and eggs should be close to room temperature.I take them out when I preheat the oven before I start.

Have fun and enjoy!

Harvest Apple Cake

My  recipe for a rich Harvest apple cake that's fabulous served with ice cream.

3 cups diced apples
1 cup chopped pecans
2 teaspoons real vanilla
2 teaspoons ground cinnamon
3 cups AP flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1.25 cups vegetable oil
3 large eggs

Preheat oven to 325 degrees. Grease a 10 cup bundt cake pan or tube pan.
Mix together the apples, pecans, cinnamon, and vanilla.
In a separate bowl beat together the oil, sugar, and eggs until well mixed. Add all the dry ingredients and mix well.
Fold in the apple mixture. Put batter into prepared plan.
Bake for 1 hour 30 minutes.
Allow cake to cool in pan after baking for 1 hour then turn out onto plate.

Thanksgiving Peanut Butter Cookies

Yeah, I know, its not a thanksgiving recipes necessarily but they ARE great to have on hand to throw at hungry children who can smell the turkey cooking all day.

CHRISTINA'S  PEANUT BUTTER COOKIES

3 c AP flour

2 tsp baking soda

1 tsp salt

1 c butter

1 c peanut butter

1 c white sugar

1 c brown sugar

2 large eggs

1 tsp vanilla

Preheat oven to 400. Cream butter, peanut butter, and sugars until smooth. Add in eggs and vanilla. Mix in dry ingredients until you have a firm smooth dough. DO NOT CHILL. drop on clean cool cookie sheet by the tablespoonful and  bake at 400 degrees for 10-11 minutes on the middle oven rack.  

Notes:

• you can use margarine but you'll have a softer cookie
•  I use a commercial scoop but its probably about 1/8 c.
• I get  3 dozen exactly from one batch.
•  Dough can be frozen in logs and baked later
• preferably only bake one cookie sheet at a time, if you must do 2 sheets rotate halfway through baking time.