Quick and Easy English Toffee

Demonstrated by Patsy Storer

1 pound walnuts, chopped

1 pkg chocolate chips (12 oz)

1/2 pound butter or 1 stick (not margarine)

1 Cup sugar

1 TB water

1. Put 1/2 of the chopped walnuts in bottom of 9 x 13 inch glass Pyrex. Sprinkle 1/2 pkg. of chocolate chips on top of the nuts.
2. Combine butter, sugar and water in heavy sauce pan. Cook over medium heat, stirring constantly, until mixture is the color of a brown paper sack. Then pour mixture over chocolate chips and walnuts.
3. Put the other half of chocolate chips over hot toffee. Wait a minute for chocolate to melt and spread over toffee. Sprinkle the rest of the walnuts over the melted chocolate. Set in cool place until toffee has cooled. Break into pieces.

Cook's Note: Excess nuts can be used in other baking)

Printable Version

Chocolate Caramel Candy

Submitted By Trisha Price

1 Cup milk chocolate chips
1/4 Cup butterscotch chips
1/4 Cup cream peanut butter

Filling:
1/4 Cup butter or margarine
1 Cup sugar
1/4 Cup evaporated milk
1 1/2 Cup marshmallow creme (7 oz.)
1/4 Cup creamy peanut butter
1 tsp. vanilla
1 1/c Cup chopped salted peanuts

Caramel layer:
1 pkg. caramels (14 oz)
1/4 Cup whipping cream

Icing:
1 Cup milk chocolate chips
1/4 Cup butterscotch chips
1/4 Cup creamy peanut butter

1. Combine the first 3 ingredients in small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 9 x 13 inch pan. Refrigerate until set.


2. For filling, melt butter in saucepan over medium high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 minutes. Remove from heat; stir in marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over 1st layer. Refrigerate until set.


3. Combine the caramels and cream in saucepan; stir over low heat until melted. Spread over filling. Refrigerate until set.


4. In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 inch squares. Store in refrigerator.

Printable Version

Caramels

Demonstrated by Brooke Butler

Melt over medium heat:

• 1 Cup butter
• 1 1/2 Cup corn syrup
• 1 can sweetened condensed milk
• 2 Cup white sugar

Stir constantly while it constantly boils. After it reaches 231 degrees F or looks foamy yellow, boil for 1 more full minute. Pour into already buttered 9 x 13 pan. Cool. Cut into squares and wrap in wax paper.

Printable Version

Double Chocolate Truffles

Demonstrated by Jenny Hodges

• 1/2 Cup whipping cream
• 1 TB butter or margarine
• 4 bars (1 ounce each) Hershey's semi-sweet baking chocolate, broken into pieces
• 1 Hershey's milk chocolate bar (7 ounces), broken into pieces
• 1 TB amaretto (almond flavored liqueur) or 1/4 to 1/2 tsp. almond extract
• ground almonds

Combine whipping cream and butter in small saucepan. Cook over medium heat, stirring constantly, just until mixture is very hot. DO NOT BOIL. Remove from heat; add chocolate, chocolate bar pieces and almond extract. Stir with a whisk until smooth.

Place mixture into a bowl. Press plastic wrap directly onto surface; cool several hours or until mixture is firm enough to handle. Shape into 1 inch balls, roll in ground almonds, powdered sugar or cocoa to coat. Refrigerate until firm, about 2 hours. Store in tightly covered container in refrigerator.

Printable Version

White Chicken Chili

Trisha Price

This was at the ward chili cook-off and won 1st place.

• 4 cans white beans
• 2 cans chicken broth
• 1/4 Cup onion, chopped
• 3-4 chicken breast, cooked and shredded
• 1/4 Cup diced chillies (one small can)
• 3 cloves garlic, minced
• 1/2 tsp. oregano
• 1/2 tsp. cumin
• 1 pinch cayenne pepper
• 1 cup sour cream
• 2 Cup monterey jack cheese, shredded
  
  Mix beans and chicken broth, bring to a boil and simmer for 30 minutes. Then add onions, chicken, chillies, garlic, oregano, and cayenne pepper and simmer for another 30 minutes. Then add sour cream and cheese, stir until blended and melted.

Printable Version