Marian's English Toffee

My kids and Bryan love this recipe that I originally got from Bryan's mother. Warning: it is addictive.


1/2 lb. (1-1/2 C) almonds
2 large (8 oz. each) Hershey milk chocolate bars

Chop the almonds in a blender. Grate the chocolate (I use a Cuisinart). Prepare a jelly roll pan by lightly greasing then spreading with half of the almonds followed by a layer of half of the chocolate.
Reserve the other half of each for spreading on the top.

2-1/2 C sugar
2 C (1 lb.) butter
1 cup water
4 Tbsp light corn syrup
1/3 lb. (1 C) slivered almonds

In heavy pan melt butter. Mix in all the other ingredients. Cook over high heat until 290* or hard crack, stirring constantly. Immediately pour into pan and spread. Sprinkle chocolate in a layer and let melt so you can spread. Follow with the rest of the almonds. Let cool. Break into pieces.

Sausage and Egg Casserole

Sausage and Egg Casserole

This is our Christmas breakfast. Put together a day ahead and refrigerate. Can make with chopped ham or bacon.

2-1/2 C milk
3/4 tsp dry mustard
4 eggs, beaten
8 slices bread (cubed)
2 cups grated cheese
1-1/2 lb. sausage (browned)
1 can Cream of Mushroom soup
1/2 C milk

Butter 9 X 13 pan. Add in this order *Do Not Stir*
1. Bread
2. Cheese
3. Sausage

Mix 2-1/2 C milk, mustard and eggs. Pour over other ingredients. Let stand overnight. In morning mix soup with 1/2 C milk. Pour over casserole. Bake 1 and 1/2 hours in 350* oven.

Cinnamon Rolls

This recipe makes a soft, gooey roll with lots of caramelized sugar on the bottom.  I picked up the recipe when we lived in Denver many years ago and often make them for Christmas morning.

Cinnamon Rolls

2 pkg. or 1 and 1/2 Tbsp yeast
1 C warm water
1/4 tsp. sugar
1 C evaporated milk
3 eggs
1/2 C sugar
1 Tbsp. Salt
3 Tbsp. melted butter or margerine
3 C. flour + another 3 cups
1 C. (2 sticks) butter or margarine - softened
1 3/4 C brown sugar
1 Tbsp. Cinnamon

      Soften the yeast in the warm water with the 1/4 tsp sugar.  While softening in a large bowl mix the evaporated milk, eggs, sugar, salt and butter together.  Beat well then add the yeast mixture.  Add the 3 cups flour and beat well.   Add the next 3 cups of flour 1/2 cup at a time until a soft dough is formed.  You might use a little more or less depending on the humidity. 
       On a floured surface knead 3-5 minutes until medium soft. Place in a greased bowl until doubled in sized.
      Mix the brown sugar and cinnamon together.
      When the dough is doubled roll it into a 36" X 12" rectangle.  Spread the softened butter on top leaving 1"on a long edge. Sprinkle the cinnamon sugar mixture on top. Roll up in jelly roll fashion towards the 1" bare edge.  Cut into 12 rolls (3" each).  Place in a greased 9X12 pan.  Bake for 20-25 minutes at 375*.

 This makes them Cinnabon size. You can make them half as big and make 24 rolls.  Cook in 2 pans and for a couple of minutes less.

Frosting
2 C powdered sugar
2 Tbsp. butter
1 tsp. vanilla
Milk - about a Tbsp.

Mix the first 3 ingredients and add enough milk to make frosting consistency.  Place on rolls after they have cooled enough that the frosting won't melt.

     

Caramel Papcorn Balls

Caramel Popcorn Balls

A good recipe from Aunt Lynn
Ingredients

1/4 cup butter
1 cup brown sugar
1/2 cup light corn syrup
1/2 can (15 oz.) sweetened condensed milk
1/2 tsp. vanilla
5 quarts popcorn

Combine butter, sugar and corn syrup.  Stir well, boil over medium heat until sugar is melted.  Stir in condensed milk  and bring to a simmer.  Cook until it reaches a soft ball stage (235*-238* F at about 4500 ft.).  Take off heat and stir in vanilla.  Pour over popcorn and proceed to engulf in huge mouthfuls.

Jan's Caramels

Jan's Caramels

My friend gave me some of these as a Christmas gift and I love caramel so I had to get the recipe. My daughter made some to give to her high school friends and they were a big hit there too - just a good, soft caramel chew.

1 Cup Butter plus a little more to butter pan
2 Cups Sugar
1-1/2 Cups light Corn Syrup
1 Can Sweetened condensed milk

Prepare a 10-1/2" X 6-1/2" or 8" X 8" pan by lining with tin foil and then grease generously with butter.  Melt the 1 Cup butter in a heavy pan then add the rest of the ingredients.  Bring to a boil and cook until thermometer reaches 234-235 * F (at 4500' feet elevation). Pour into prepared pan. Don't scrape cooking pan.  Cool and  cut into bite size pieces and wrap in wax paper.