e 2 teaspoons of the butter. Line each with parchment paper
Preheat oven to 350 degrees F.
Sift together flour and baking soda.
Cream together butter, sugar, brown sugar, and vanilla.
Add eggs one at a time.
Add toffee pieces to mixture.
Mix creamed mixture and dry mixture together.
Use rounded tablespoon to measure dough.
Place dough at least 2 inches apart on baking sheet.
Bake for 10 to 12 minutes.
*If you have time to chill the dough before baking, do so! You will have cookies that are crisp on the outside and chewy on the inside.
spread out evenly.
Melt butter over low heat.
Add
ixing bowl, cream together the butter, brown sugar, flavors, salt and
Mix cake according to
recipe on box.
Grease and flour 1 Bundt pan or two layer cake pans and pour batter into pans.
Melt butter, add sugar and water; cook,
Preheat oven to 325 degrees F.
Beat sugar and butter in large mixer bowl until creamy; add egg yolk; beat well.
Beat in flour.
Press evenly on to bottom of un-greased 15 x 10-inch jelly-roll pan.
Bake for 22 to 25 minutes or until lightly browned and center is still slightly soft and sprinkle with morsels.
Let stand for 3 minutes or until morsels are shiny; spread evenly.
Sprinkle with toffee chips.
Cool for 1 hour; cut into bars with sharp knife while slightly warm.
ith parchment or waxed paper. Butter paper.
Sprinkle 3/4
o there is lots of toffee to go around.
Pour
Melt butter in medium saucepan.
Add syrup, sugar and water. Stir constantly, heating to hard crack stage, 290\u00b0 to 300\u00b0.
Pour in 3/4 cup almonds; stir well.
Pour out onto well buttered 13 x 9-inch pan.
Place chocolate on top and spread evenly.
Sprinkle with remaining 1/4 cup almonds.
Break into pieces when cool. This recipe will serve 4 people.
ave) beat together the softened butter and both sugars until light
Heat a frying pan over a medium heat and cook the sugar until it starts to melt and turn golden. Add the butter and then mango wedges (take care as the mixture may spatter) and cook for a couple of minutes until the mango is nicely coated in the sugary syrup.
Add the orange zest and juice, then simmer for 2 minutes. Serve hot with a sprinkling of pistachios and some vanilla ice cream.
Preheat oven to 350 degrees. Butter a 9-by-13-inch
aking sheet.
Combine sugar, butter, water and salt in heavy
ift together.
Melt the butter in a small skillet over
Boil broccoli 6 minute until crisp-tender, drain and set aside.
Melt butter in saucepan and add remaining ingredients (except for cashews) and bring to a boil.
Remove from heat, add cashews. Pour sauce over broccoli.
Heat peanut butter over lowest heat on electric stove or in a double boiler on gas range.
Cook syrup, sugar and water to 260 degrees.
Remove from heat, add warm peanut butter and quickly stir until completely blended.
Immediately spread as thinly as possible on a cookie sheet.
Break into pieces and dip in chocolate.
Pop popcorn in an air popper according to manufacturer's instructions.
Combine sugar, corn syrup, butter, and water in a heavy saucepan over medium heat; cook until toffee syrup temperature reaches 280 degrees F (138 degrees C) using a candy thermometer, about 10 minutes. Remove from heat and stir in vanilla extract.
Mix toffee syrup with popcorn in a large bowl until evenly combined.
Combine sugar, salt, water and margarine.
Cook to light crack stage (286\u00b0).
Add walnuts to toffee.
Pour onto well-greased cookie sheet and cool.
Melt chocolate chips and spread over toffee.
Sprinkle chopped nuts on top.
Break into pieces when cooled.
In a large, microwave-safe bowl, mix sugar, butter, water and corn syrup.
Microwave on High power (100%) 4 minutes, stirring every 2 minutes.
Microwave 6 to 8 minutes longer or until mixture thickens and turns golden.
Stir in vanilla.
Pour mixture into an ungreased 9 x 13-inch baking pan.
Sprinkle chocolate chips over hot toffee; spread with a spatula before chocolate hardens. Sprinkle with walnuts.
Cool completely.
Break into pieces. Store in airtight container.
Yields about 1 1/4 pounds.