Toffee

 

 

• 1 cup salted butter (2 sticks) The salt in the butter helps stabilize the mixture.
• 1 cup sugar
• ¼ teaspoon salt
• 1 cup milk chocolate or semi-sweet chocolate chips

1. Line a 13” x 9” baking dish with parchment.
2. Put ingredients in a 2-quart pot.
3. Turn burner on medium (that is 5 on an induction cooktop).
4. With a wooden spoon, stir constantly until mixture reaches 285 degrees.
5. It is important to use a candy thermometer to determine when it reaches 285 degrees. 
6. Pour onto the parchment and spread to edges. 
7. Let cool.
8. Put chocolate chips in a microwavable cup.
9. Heat on high in microwave, stirring chocolate every 30 seconds until spreadable.   
10. Spread chocolate over the cooled candy base mixture. 
11. Let cool to room temperature for a few minutes.
12. Place in refrigerator, so the chocolate solidifies.
13. Break into pieces and serve.

 

 Blind Baking a Pie Shell

1. Preheat oven to 375 degrees.  
2. Dock the dough in the pan (either homemade or frozen pie shell)
3. Put pie weights in the bottom and up the sides of the pie dish.
4. Bake on center rack for 10 minutes.  
5. Remove and let cool.  

 Air Fryer Times and Temperatures

Item                Temperature      Preheat Time        Cooking Temperature    Air Fry     Turn and Fry

Tater Tots       400                     4 minutes            400                                  5 minutes    4 minutes

Cucumber and Onion Salad

 

• 1 cucumber, sliced
• 1 red onion, sliced
• 1 cup olive oil light mayonnaise
• ¼ cup sugar
• ¼ white vinegar
• ¼ teaspoon salt
• 1/8 teaspoon pepper

 

Mix all ingredients and refrigerate. 

Serves 6.

Cornflake Cookies

• 1 cup sugar
• 1 cup white corn syrup
• ¼ teaspoon salt
• 1 cup salted peanuts
• 1 cup peanut butter
• 6 cups cornflakes

1. Heat sugar and corn syrup in 3-quart saucepan until the sugar is just dissolved, stirring frequently.  If you heat it longer the cookies will be too hard.
2.  Remove from heat. 
3.  Add salt and stir. 
4.  Add peanut butter and stir. 
5.  Add peanuts and stir.
6.  Add cornflakes and stir. 
7.  Using a quarter cup, scoop mixture onto parchment in mounds.  
8.  Let cool and set up. Makes about 30 cookies.

Chocolate Snickerdoodles

 

• 2 cups all-purpose flour
• ½ cup cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 2 sticks butter
• 1 cup light brown sugar
• ½ cup sugar
• 2 large eggs
• 1 teaspoon vanilla
• ¼ cup sugar
• 1 teaspoon cinnamon

1. Unwrap the butter and put in a large mixing bowl.  Let come to room temperature.
2. Let the eggs come to room temperature.
3. Preheat the oven to 350 degrees.
4. Mix the flour, sugar, cocoa, baking soda, cream of tartar, cinnamon, and salt in a separate bowl. 
5. In the bowl where you have been softening the butter, stir the brown sugar and sugar into the butter.  Stir until smooth.
6. Add the two eggs, and vanilla to the sugar mixture and stir until well blended.
7. Stir in the dry ingredients, a little at a time, until well mixed.
8. Line a baking sheet with parchment.
9. Mix the ¼ cup sugar and 1 teaspoon cinnamon in a cereal sized bowl.
10. Using a 3 tablespoon cookie scoop (the large one), make balls of the dough, nine at a time. 
11. Dip the balls in the sugar and cinnamon mixture. 
12. Place on the parchment.
13. Smash the balls.  Sprinkle some of the sugar and cinnamon mixture on the top of the smashed dough.
14. Bake on the middle oven rack for 14 minutes. 
15. Remove and let completely cool before transferring to paper towels.   
16. Repeat for the next 9 cookies. 
17. Repeat again, but there will only be about 6 cookies this time. 
18. Enjoy. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hungarian Mushroom Soup

 

• 1 8 oz. packages baby bella or cremini mushrooms, sliced
• 1 large onion, chopped
• 2 tablespoons minced garlic (the kind in the refrigerated jar)
• 2 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons butter
• 2 teaspoons dried dill
• 2 teaspoons thyme
• 2 teaspoons Hungarian paprika
• 2 tbsp soy sauce
• 1 small bottle (187 ml) chardonnay (3/4 cup)
• 3 tablespoons flour
• 1 cup milk
• 2 chicken bouillon cubes
• 2 cups water
• ½ cup sour cream
• 2 tablespoons lemon juice
• 2 tablespoons parsley

1. In large skillet, brown sliced mushrooms and chopped onions in olive oil. 
2. Add butter. 
3. Add the dill, thyme, Hungarian paprika, chardonnay, and soy sauce to the mixture.
4. Continue cooking on low heat, stirring frequently to allow the flavors to intensify.
5. Add the flour and stir.  
6. Add the bouillon cubes and water to the mixture, stirring until well blended. 
7. Add milk and stir. 
8. Cook mixture for 15 minutes, stirring frequently.
9. Remove from heat.
10. Add sour cream, lemon juice and parsley.  Stir well. 
11. Return to low heat for about 1 minute stirring constantly.
12. Serve and enjoy.