English Toffee

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English Toffee

Author: supriseme1435 of Winchester, TN

Ingredients

  • 2 c. butter
  • 1 box light brown sugar
  • 2 c. toasted chopped almonds
  • 1 1/4 c. chocolate chips melted

Instructions

  • Melt butter in a heavy saucepan; add brown sugar. Cook on low, stirring constantly, until mixture reaches 296 degrees on candy thermometer. Be sure it goes no higher than 296 degrees! Remove from heat; add 1 cup chopped almonds. Stir well and pour into a well-buttered cookie sheet. Spread over sheet and immediately frost with melted chocolate chips; sprinkle with remaining 1 cup of toasted almonds. Chill until set; break into pieces.

Notes

Be sure water does not boil while melting chocolate chips in double boiler.

 

Magnolia Lace Trumpet Cookies

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Magnolia Lace Trumpet Cookies

Author: MrsH of Sunny Florida

Ingredients

  • 1/2 cup sugar
  • 1 stick butter
  • 1/3 cup dark corn syrup
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon ground ginger
  • 1 tablespoon Irish cream liqueur optional
  • Cream Cheese Filling recipe follows

Instructions

  • Preheat oven to 350 degrees F. Line a cookie sheet with foil. In a medium saucepan, combine sugar, butter, and corn syrup. Cook mixture over low heat until butter melts; remove from heat. Stir together flour and ginger; add dry mixture to butter mixture, mixing well. Stir in liqueur, if desired. Drop batter by rounded teaspoons 3 to 4 inches apart onto the prepared cookie sheet. Bake only 2 or 3 cookies at a time because you must work quickly to form the cones before they cool and become brittle*.
  • Bake in oven for 9 to 10 minutes, or until bubbly and golden brown. Quickly invert cookies onto another cookie sheet, and wrap each cookie around the greased handle of a wooden spoon or a metal cone. When cookie is set, slide cookie off spoon or cone; cool on a wire rack. Fill cookies with filling. To store: Place unfilled cookies in a single layer in an airtight container; cover. Store at room temperature in a cool, dry place for up to 3 days or freeze unfilled cookies for up to 3 months. Thaw cookies and fill.
  • *If cookie gets too brittle to roll, run back in the oven for 1 minute to soften.
  • Chocolate Cream Cheese Filling:
  • (3-ounce) package cream cheese
  • tablespoons milk
  • cups sifted confectioners' sugar
  • ounces unsweetened chocolate, melted
  • Salt
  • Soften cream cheese in milk. Add sugar, 1 cup at a time, blending after each addition. Add melted chocolate and salt. Beat until smooth.

 

Double Chocolate Torte

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Double Chocolate Torte

Servings: 12
Author: DoubleA of Fillmore, CA

Ingredients

  • 1 Cup + 3 Tablespoons Half and Half
  • 1 Tablespoon Vanilla extract
  • 8 Eggs
  • 2 Tablespoons Corn Syrup-optional
  • 1 Teaspoon Mint extract
  • 16 oz. + 8 oz. Chocolate Chips
  • 1 Cup Granulated white sugar
  • 16 oz. + 2 Tablespoons Butter

Instructions

  • Grease a spring form pan and preheat oven to 350 degrees. Combine the 16oz. of chocolate chips, 16oz. of butter but into pieces, 1 cup sugar, 1 cup half and half, 1 tbsp. vanilla extract, 1 tsp. Mint extract, 1/2 tsp. salt, place it in a pot and melt over medium low heat. In another bowl mix the eggs and slowly add the melted chocolate mixture. Place on a cookie sheet and bake for 45 min. then rest in the fridge. Once cooled you add a chocolate ganache. In a microwave safe bowl add 1 cup chocolate chips, 2 tbsp. butter, 3 tbsp. half and half, 2 tbsp. corn syrup, microwave until smooth then smooth over cake and refrigerate again.

Notes

This cake may seem still really lose when the baking is over especially in the middle, but place a toothpick an inch from the edge and if it's clean you are good to go. Also you can place foil around the pan bottom when you bake to make clean up easier. Have a glass of milk handy it is rich! This is a recipe I came up with and everyone asks for it towards the holidays. The mint adds that extra touch to make it like a peppermint mocha.

 

Texas Hash

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Texas Hash

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 2 lb. ground beef
  • 6 Large onions sliced
  • 2 Large green peppers chopped
  • 2 cans 16 oz. tomatoes
  • 1 C. uncooked regular rice
  • 4 tsp. salt
  • tsp pepper

Instructions

  • In a large pan, cook and stir meat, onion and green pepper until meat is brown and vegetables are tender. Drain off fat. Stir in potatoes, rice, salt and pepper and heat through. Pour into two ungreased 2-qt. casserole dishes. Cover and bake for 1 hour at 350.

 

Rice Pancakes

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Rice Pancakes

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 1 1/4 c. rice
  • 2 1/2 c. water
  • 4 c. milk
  • 3 eggs beaten
  • 1/2 tsp. salt
  • 1 1/4 c. flour
  • 1 to 2 tsp. butter melted

Instructions

  • Boil rice in a covered pot until slightly overdone and add milk. Remove from heat and allow to cool. When rice has cooled, mix in eggs, flour, salt and butter. Mix together with rice mixture.

 

Oatmeal Pancakes

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Oatmeal Pancakes

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 1 1/8 c. milk
  • 1 c. rolled oats
  • 2 tbsp. oil
  • 2 eggs beaten
  • 1 c. whole wheat flour
  • 1 tbsp. brown sugar
  • 1 tsp. baking powder
  • 1/4 tsp. salt

Instructions

  • Combine the milk and rolled oats in bowl and let them stand at least 5 minutes to soak in the milk. Stir in the remaining ingredients and mix well. Lightly oil the griddle before cooking pancakes to prevent sticking.

 

Sayer Foods: Oatmeal Pancakes

Dutch Babies

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Dutch Babies

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 4 tbsp. butter
  • 3/4 c. flour
  • 1/2 tsp. baking powder
  • 4 eggs
  • 1 c. milk

Instructions

  • Melt the butter in a 2 quart oven proof bowl at 425 degrees. In a small bowl, combine the milk, flour, baking powder, and eggs. Beat continuously until batter is smooth and lump free. Pour batter into hot butter. Bake at 425 degrees for 18 minutes. DO NOT open oven door while baking. Top with butter and powder sugar.

 

Sayer Foods: Dutch Babies

Microwave Cranberry Crumb Cake

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Microwave Cranberry Crumb Cake

Author: Meceka

Ingredients

  • 2 cups flour
  • 1/2 cup brown sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup butter softened
  • 1/3 cup milk
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup whole berry cranberry sauce I used Ocean Spray
  • 1/2 cup sugar
  • 1/3 cup flour
  • 3/4 teaspoon cinnamon
  • 1/4 cup butter

Instructions

  • In a medium mixing bowl using an electric mixer, combine flour, brown sugar, baking powder, salt, cinnamon and butter. Add milk, egg, vanilla and cranberry sauce; mix well. Spread batter evenly in an 8-inch round ungreased microwave safe baking dish.
  • Using an electric mixer, thoroughly combine sugar, flour, cinnamon and butter in a small mixing bowl. Sprinkle evenly over batter.
  • Microwave on 70% power for 15 minutes. Let stand, covered with waxed paper, for 15 minutes. Let cool for at least 30 minutes before serving. Makes 1 coffeecake.

Notes

original recipe called for 1/4 cup more brown sugar - it was still quite sweet so the next time I make it, I'm only going to add 1/3 cup total. I put in the zest of an entire orange and added a splash of orange extract.
Instead of streusel topping, I made a glaze using approximately 1 cup powdered sugar and orange extract. After mixing it until smooth, I heated it in the microwave and drizzled it over the warm cake.