Sweets

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.

1 cup sugar
2 cubes of real butter
2 Tablespoons of water

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.

 

Russian Refresher

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.