If you missed out on the Visiting Teaching Open House, here are some recipes you might enjoy . . .
Grandma’s Toffee (by Kim Porter)
Butter a cookie sheet or put a piece of parchment paper down on a cookie sheet. Sprinkle with nuts.
Cook over medium heat, stirring constantly until it boils (about 4 minutes). Continue cooking and stirring until the mixture turns a caramel color (about 6 more minutes). I also test a drop in ice cold water to see if it is at a hard crack stage. Pour over the chopped pecans or walnuts. Let it sit for a couple of minutes then pour chocolate chips on top. Spread as they melt. Let it cool before breaking.
Tips for success:
1. Use real butter.
2. Use a thick, heavy bottom saucepan so it doesn’t burn quickly
3. Stir constantly especially at the end.
2 cups Tang
3 oz. powdered lemonade
1 1/3 cups sugar
1 teaspoon cinnamon
1/2 teaspoon ground cloves
Mix all ingredients together and store in an airtight, 1 quart container. Makes 3 1/2 cups.
To serve, mix 2 heaping spoonfuls into a mug of hot water.