Saturday, March 2, 2013

English Toffee

1 cup butter (do not substitute)
1 cup sugar
5 tsp water
1 tsp vanilla

Melt butter in heavy saucepan, stir in sugar and water. Cook on high heat, stirring constantly until the candy turns dark, golden brown, pulls from the sides of the pan and smells almost scorched. Add vanilla and pour into greased pan, chill for 12 hours. Break into pieces, dip in melted chocolate and roll in chopped nuts.

*If the toffee is cold it is easier to dip*

No Bake Cookies

2 cups sugar
1/2 cup butter or margarine
1/2 cup milk
3 cups oatmeal
3 level Tbsp unsweetened Cocoa
1/4 tsp salt
1 tsp vanilla extract

Stir together melted butter, sugar, milk and salt, bring to rolling boil and boil for 2 minutes, stirring constantly. Remove from heat and add vanilla. Pour over oatmeal until well mixed. Drop on greased cookie sheet or line the cookie sheet with waxed paper, let cool.

*If you choose to double the recipe, be sure to double the cooking time.*
**Many times I have to add additional oatmeal to help them set up**
***Variations: add chopped nuts or coconut or a large tablespoon of peanut butter can be added at the same time the vanilla is added.***

Apple Dumplings


2 (8 count) cans crescent rolls
3 -4 tart apples
1 1/2 cups sugar
1/2 cup butter
1 teaspoon cinnamon
1 (12 ounce) can Mountain Dew soda


1 Spray a 13x9 baking dish or pan.
2 Peel and slice apples into 16 pieces.
3 Roll each apple slice in 1 section of crescent roll.
4 Place rolled slices in pan in two rows, put extras along side.
5 Melt butter, add sugar and cinnamon and pour over apples.
6 Pour can of Mountain Dew over all.
7 Bake at 350 degrees for 45 minutes.
8 Serve warm with vanilla ice cream.
*Thank you Emilee for this yummy recipe!*