Toffee Almond Sandies

 

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1 cup confectioners' sugar
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• Cream butters and sugar 5 minutes
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• 1 cup mayonaise or cannola oil
• 2 large eggs, room temperature
• 1 teaspoon almond extract
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• 3-1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon salt
• 1/2 teaspoon corn starch.         
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• Blend  into creamed mixture
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• Loosely scoop and level with knife
• Combine measured dry ingredients
• Slowly add to sugar mixture add toffee
• 1/2 package (8 ounces) milk chocolate English toffee bits
• Additional sugar (red)

Directions

1. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the mayo, eggs and extract. Combine the flours, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Stir in almonds and toffee bits.
2. shape into 1 inch balls, place on baking sheet, florence then sprinkle with colored sugar. Place in fridge for 20 minutes. Pie heat oven to 360 degrees bake chilled cookie dough for 12-14 minutes do not brown cookies.

Sliders

 Ham and Swiss Sliders

1 pkg King’s Hawaiian Rolls.                   Take out of bag, while on paper carton slice tops off of rolls

                                                                    without pulling them apart and place bottoms in 9X13 pan

                                                                    lined with parchment paper.

 

Sliced Honey Ham deli meat                     Fold individual slices and place on each roll segment

 

Sliced Cheese (Swiss, Hararti                    Rip each slice into 4 pieces place 1 piece onto each meat

 Gouda or Provolone                                   slice

 Mayonaise                                                  Spread evenly onto inside layer of roll tops while upside down

                                                                    when all the meat and cheese are placed on the rolls put 

                                                                     tops back on

Sauce:

2/3 Cup melted butter

2 TBSP brown sugar                                   Mix together and heat til boils, cool and brush over tops of

2 TBSP mustard                                           sliders cover and let sit for 12-15 minutes

2TBSP honey

1tsp onion powder

2 tsp garlic powder

2 tsp poppy seeds

 

Bake:

Bake covered at 350 degrees for 15-20 min until cheese is melted. Remove foil and bake an additional 2 minutes to crisp the tops of the buns.

 

Chocolate Chip Cookies

 (I heart Naptime)

 Ingredients

    ▢ 1 cup unsalted butter , barely softened
    ▢ 1 cup light brown sugar , packed
    ▢ 1 cup granulated sugar                               Combine in mixer cream for 1 minute

    ▢ 2 large eggs , cold                                      

    ▢ 1 Tablespoon vanilla extract              Add to creamed sugars and butter mix til just combined              

    ▢ 3 cups all-purpose flour , spooned and leveled
    ▢ 1 teaspoon baking soda
    ▢ 1 teaspoon cornstarch
    ▢ ¾ teaspoon fine sea salt , or 1 teaspoon kosher                            Sift together add to mixer, blend
    ▢ 1 -2 cups chocolate chips , I prefer to mix semi-sweet and milk            Add to dough

Instructions

    Preheat the oven to 375°F. Line two baking sheets with parchment paper.
     Be careful not over mix. If the dough is too sticky add an extra Tablespoon or two of flour. Refrigerate       dough for 30-60 minutes if time allows.
    Using a large cookie scoop (about 3 Tablespoons), scoop the cookie dough onto the baking sheet about     2-3 inches apart. Place extra chocolate chips on the top of the cookies if desired.
   

 Bake for 8-10 minutes, or until the tops are barely golden brown. Allow cookies to set on pan for 2-3     minutes.
 

    Remove cookies to a cooling rack. Serve while warm if desired. 

• To store: These will stay fresh in an airtight container at room temperature for up to 3 days.
• To freeze cookie dough: Scoop the dough into balls, then flash freeze on a baking sheet for about 30 minutes, or until hard. Then add to a freezer bag or container and freeze for up to 3 months.
• Baking from frozen: I usually bake straight from frozen. While the oven preheats, let the cookie dough sit on the baking sheet as it warms. Then bake as directed, adding 1-2 minutes to the original baking time if needed.
• Freezing baked cookies: Once they have cooled, add to a freezer bag and store for up to 3 months. Then thaw on the counter for a couple of hours until no longer frozen.

Irish Cream Cake

 Irish Cream Cake

Ingredients

 

Cake

• ▢2 ¼ cups cake flour.             ~~]
• ▢1 1/2 cups granulated sugar.   ]
• ▢2 teaspoons baking powder.   ]   Sift together in 
• ▢½ teaspoon baking soda.        ]. bowl set aside
• ▢½ Teaspoon Salt.                __ ]
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• ▢1 cup buttermilk.                  ~~~]
• ▢¼ cup milk.                                 ]
• 1 tap vanilla                                ]  combine then
• 1 1/2 tap almond extract.           ] add to dry mix
• 1/2 C coconut or vegetable oil -]
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  ▢1 tsp vanilla4 lg egg whites
• 1 C sweetened coconut flakes.              Add
• 4 of egg whites (whipped stiff)

▢       1 cup chopped pecans (optional)

Cream Cheese Frosting

• ▢1 cup unsalted butter
• ▢16 ounces cream cheese room temperature
• ▢½ teaspoon vanilla extract
• ▢1 ½ teaspoon almond extract
• ▢8 cups powdered sugar
• ▢toasted pecans for decorating
• ▢toasted coconut for decorating

 Sweet Cream Pancakes

Ingredients

• 2 cups all-purpose flour 
• 2 ½ teaspoon baking powder
• ½ teaspoon baking soda                   Sift together dry ingredients, set aside in extra bowl
  
• ½ teaspoon salt
• ¼ cup granulated sugar

• 2 large eggs                                             Separate whites and beat till stiff set aside

• 1 teaspoon vanilla paste or extract
• 1 cup heavy cream or pouring cream                     Add dry ingredients to wet mix
• 3/4 butter milk cup milk                                             stir until combined then fold in egg
• ½ teaspoon lemon juice or apple cider vinegar      whites

Heat griddle medium heat, melt butter and pour batter onto hot surface. When batter starts to brown on bottom flip and brown other side. Serve warm with syrup or jams.

 Angela's Soft Chocolate Brownies

Ingredients:

 1 3/4 Stick softened butter   ------------     

3/4 cups semi sweet chocolate chips----              Melt in saucepan low heat, stirring til smooth set aside and cool

 

1 1/4 cups sugar  -----------------------

4 lg eggs                                             ]             Cream together for 3 minutes then fold in cooled chocolate

1 tsp vanilla       ------------------------ 

 

1/2 cup + 2 Tbsp flour   ----------------

pinch of salt                                        ]               sift into creamed chocolate batter mix gently til flour is incorporated well

Preheat oven to 350 degrees. Grease 9 x 9 pan and dust with flour. Spread batter evenly in prepared baking dish. Bake for 350 degrees for 33 to 43 minutes til cake tester comes out clean. (Top will be crumbly layer on top and the brownie will be moist)

1/4 tsp baking soda       ----------------

 

 Creamy Corn Chowder

 Ingredients

 

• 4 strips bacon cut into small pieces                --  Cut with kitchen shears and fry to nice crisp
  
•                                                                           leave 2 TBSP grease to saute onions,carrots, & celery
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•  1/2 medium onion chopped small                --
  
•  3 sticks celery chopped small                        ]      While bacon is frying prep vegetables
  
•  3 medium carrots peeled & chopped small    ]     Saute all but potatoes in 2TBSP bacon grease
•                                                                                 about 5 minutes
  
• 4 large Russet potatoes peeled and diced     --       (set aside until adding liquids to pot put in then)
  
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•  4 cloves garlic minced                                 --     Add to sauted vegetables saute for add'l 30 seconds
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• 1/3 cup flour                                                  --    Stir into bacon,vegetable, garlic mixture til smooth
  
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•  6 cups chicken broth or stock                ------ 
  
•  1 cup heavy/whipping cream                       ]    Add broth scraping browned saute off bottom of pot
• 1 cup milk or half and half                            ]   Stir in cream, corn, diced potatoes and seasonings
• 4 cups frozen/fresh or drained canned corn  ] 
  
• 1/4 teaspoon Italian seasoning                      ]    Bring to boil then turn heat down simmer 15-20 min
•  1 pinch cayenne pepper optional                 ]    Cover with lid loosely, soup thickens while cooking
  
•  Salt & pepper to taste                             -----   
  
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Notes

• Serves 6-8 depending on portion size.
• You may need to add more broth to leftovers as the soup thickens when stored.
•  Adapted from Salt and Lavender