When I used to work at the Eye Clinic in Provo, we had a patient by the name of Derelys (pronounced like darrel with an ees at the end) She just loved the doctors (and staff) and would always bring us this treat whenever she had an appointment. I know these as Derelys' toffee snack. (Warning... they are very simple to make, but follow directions... Miranda burned them twice the first time she made it)
Saltine Toffee
Saltine Crackers - at least a sleeve or more 2 cubes butter 1 c. sugar pkg. semi sweet chocolate chips chopped nuts -( I like pecans)
Preheat oven to 350* Line cookie sheet with foil & cover entire bottom with saltine crackers (I like to use Zesta brand)
In saucepan mix butter & sugar Bring to boil while stirring continuously Continue cooking 2 1/2 minutes Pour mixture over saltines Bake 10 minutes Remove from oven and sprinkle with chocolate chips Place back in oven until chocolate chips warm and soften (about 3 minutes) Take out of oven and spread chocolate chips evenly over toffee and sprinkle with chopped nuts Let cool before cutting or breaking apart.
(Ok, so I'm a little strange because I take pictures of so much food) I got this recipe from the very first edition EVER of Taste of Home Magazine. I've kept it all these years because it is truly one of my favorites. You can also use the glaze for strawberry shortcakes -yummmm
Strawberry Pie (I usually get 2- 9" pies not heaping full)
3 quarts fresh strawberries, divided 1 1/2 c. sugar 6 Tbs cornstarch 2/3 c. water Red food coloring (optional) I usually don't use it
In large bowl, mash enough berries to equal 3 cups. In saucepan, combine the sugar & cornstarch. Stir in the mashed berries and water; mix well. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Remove from heat; add food coloring. pour into large bowl and chill for 20 minutes stirring occasionally, until mixture is just slightly warm. Fold in remaining berries. Pile into pie shell. Chill for 2 -3 hours Top with homemade whipping cream or cool whip
Well, here it is... Dad's famous Pie Crust recipe. I'm also throwing in an added bonus of homemade apple pie filling that I got from my Mother in Law Nancie. There's nothing quite like the light, flaky, sweet goodness of Dad's pie crust.
Pie Crust (2 9" shells)
2 c. Flour 1 c. Shortening 1/3 c. Sugar 1 tsp Salt
Blend dry ingredients (Dad and I like to use our hands - freshly washed of course) Add shortening and blend (by hand) until pea sized balls form Fold in about 1/2 cup cold water - just enough to get it to stick together Wrap in saran and set in fridge for 5 - 10 minutes
Roll out and press into pie tin For cream pie, Bake 375 degrees until golden brown (can't remember how long) For fruit or pumpkin pie - bake as directed on recipe
Apple Pie Filling
10 - 12 fresh apples - I like to use Rome 1 Tbs. lemon juice 1 c sugar 1/2 c. Flour 1 tsp cinnamon dash nutmeg dash salt
Peel core and slice apples - sprinkle with lemon juice Combine remaining ingredients and mix with apples line pie plate with 1/2 pie crust Fill with apple filling & scatter sliced butter on top of apples Top with remaining Pie crust & flute edges Brush top with milk and sprinkle with sugar (this gives it a nice sparkle) Cover edges with foil or pie liner Bake 375 degrees 25 minutes Remove foil & bake 20 - 25 minutes more or until pie is bubbly & golden brown.
Don't let the name "salad" in the title fool you... this is a delightful, sweet, party in your mouth type of side dish. I'm sure people have been making this for generations, but I was first introduced to it by my Sister in Law for Thanksgiving 2006. I forget to make it, but it's always a treat when I do.
Cookie Salad
1 lg box Vanilla Pudding mix 2 cups Buttermilk 16 oz Cool Whip 1 can Mandarin Oranges 1 sm pkg. Slivered Almonds 1 banana - slices 1 pkg Fudge Striped Cookies - crumbled
Combine pudding mix and buttermilk - mix well Fold in Cool Whip Add remaining ingredients Chill well before serving.
OK, so that's not really what this recipe is called, but it should be. When I first made this recipe, given to me by Grandma Sanders, I only had enough karo to make 1/2 batch. I thought that made a pretty big batch but little did I know... the second time I made it I decided to make the full recipe and wow... Miranda and I have been eating this addictive sweet stuff from heck all week! I even shipped a baggie full to Heather in Washington and I still have a ton left! (surprise Heather.. I don't think she's received it yet).
Anyway... Granny has been making this yummy mix for quite a while and it is everyone's chex mix of choice. I asked her if she would share her secret recipe and she did!! I also found out one of her tricks is the coconut flakes. They are the unsweetened big flakes from a health food store. I bought mine in St. George where Granny said to go, but I'm sure most health food stores will have it.
And so... without further delay... here is the recipe for The addictive sweet stuff from heck... I really don't know the real name for it so we'll just call it
Granny's Sweet Chex Mix
Mix together in large bowl 1 box Corn Chex 1 box Honey Grahams (Granny likes to add other cereal as well like Cinnamon Toast Crunch andHoney Combs) I added Rice Chex and Honey Nut Chex ... just adjust the above cereals to include the one's you like)
Stir in 3 cups Coconut - Unsweetened lg flakes Then add any of the following you would like... Slivered Almonds, Pecans, Cashews, Peanuts
Now for the good stuff... mix together in saucepan
4 cubes butter (use the real stuff... not margarine) 2 2/3 cups sugar 2 2/3 cups light Karo syrup
Bring ingredients to a boil. Continue boiling for 3 minutes longer then add a drop of vanilla and a sprinkle of cinnamon if desired. (I haven't added the cinnamon when I make it, but Granny loves it)
Once the syrup is all bubbly and thick... pour over your cereal mixture and stir well.
Pour mix evenly onto sprayed cookie sheets to dry.... (after a few hours, turn over to dry back side as well)
And that's it... once all dry put into ziplocks to keep fresh.
I know you'll enjoy this as much as I have... (well, hopefully not quite as much as I have)
Ingredients: Graham Crackers (lots) 2 cans Sweetened Condensed milk 1 can cream 1 can fruit cocktail 1 can pineapple chunks coconut
Layer a box of graham crackers in a loaf pan then pour 2 cans of sweetened condensed milk over the crackers and soak them really good. Leave in the fridge overnight. Unmold the cake onto a platter or tray and drizzle with canned cream then top with fruit cocktail, pineapple chunks and coconut.
It's a very popular no-bake cake here in the Philippines. Most of the homes in our area don't have ovens so this is the best they can do. Actually, many don't have refrigerators either so they wait to assemble just before serving. But, it's better and moister if soaked and cooled.
When I used to work at the Eye Clinic in Provo, we had a patient by the name of Derelys (pronounced like darrel with an ees at the end)
