Traditional Butter Toffee! The Holidays are Coming!
Greetings! I made the saltine cracker toffee by request a couple weeks ago and said that I would make my traditional toffee, so here it is!
Rick absolutely loves this toffee. He has been after me to make it for a couple of years now. I haven't made it in about 3 years, so I suppose he deserves some now ; ). His family loves this too and I often will include a large box for them to enjoy for the holidays when we ship off their gifts every year. They have been asking for it too!
This is super easy to make and even easier to eat. I prefer this without the chocolate but usually only make it with because everyone else loves it this way. You really can't go wrong. Four ingredients, a little time, a little love and a little effort and you have a super treat that everyone will enjoy.
Now I have to go make another batch (number 3) so that Molly can give some to her friends for Christmas!
I hope try this and I hope you love it!
Merry Christmas!
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1960s COOKIES ???? from Betty Crocker's Cooky Book
Get ready for some serious holiday nostalgia as I bake three cookies from Betty Crocker's Cooky Book. This book has some of my most favorite Betty Crocker recipes, and it's my go-to for vintage holiday baking.
Betty Crocker's Cooky Book:
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BUTTERSCOTCH BROWNIES
1/4c butter, margarine, shortening, or vegetable oil
1c light brown sugar, packed
1 egg
3/4c flour
1tsp baking powder
1/2tsp salt
1/2 tsp vanilla
1/2c coarsely chopped walnuts
Heat oven to 350. If using butter, margarine, or shortening, melt over low heat. Remove from heat; stir in sugar until blended; cool. If using oil, just blen oil and sugar. Stir in egg. Measure flour by dipping method or by sifting. Stir flour, baking powder, and salt together; blend in. Mix in vanilla and walnuts. Spread in well greased square pan, 8x8x2. Bake 25 minutes. Do not overbake! Cut bars while warm.
THUMBPRINT COOKIES
1/2c shortening
1/4c brown sugar, packed
1 egg, separated
1/2tsp vanilla
1c flour
1/4tsp salt
3/4c finely chopped nuts
Heat oven to 350. Mix shortening, sugar, egg yolk, and vanilla thoroughly. Measure flour by dipping method or by sifting. Blend together flour and salt; stir in. Roll dough into balls (1 tsp per ball). Beat egg white slightly with fork. Dip balls in egg white. Roll in nuts. Place about 1 apart on ungreased baking sheet; press thumb gently in center of each. Bake 10 to 12 minutes or until set. Cool. Fill thumbprints with jelly or tinted icing.
Thin Confectioners' Sugar Icing - Mix 1c sifted confectioner's sugar; 1 to 2 Tbsp milk, water, or cream; and 1/2tsp vanilla until smooth.
CHOCOLATE CRINKLES
1/2c vegetable oil
4oz unsweetened chocolate, melted
2c granulated sugar
4 eggs
2tsp vanilla
2c flour
2tsp baking powder
1/2tsp salt
1c confectioners' sugar
Mix oil, chocolate, and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. Measure flour by dipping method or by sifting. Stir flour, baking powder, and salt into oil mixture. Chill several hours or overnight.
Heat oven to 350. Drop teaspoonfuls of dough into confectioners' sugar. Roll in sugar; shape into balls. Place about 2 apart on greased baking sheet. Bake 10 to 12 minutes. Do not overbake!
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MY FAV KITCHEN GEAR - seriously, I use this stuff ALL the time:
- Twist Whisk:
- 1/4 Sheet Pans (to hold my prepped ingredients!):
- Ove Glove:
- Small offset spatula:
- OXO Mini Angled Measuring Cup:
- GIR Silicone Spatula:
- Butterie Flip-Top Butter Dish:
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Timestamps
0:00 Intro
0:57 Butterscotch Brownies
4:51 Thumbprint Cookies
11:45 Chocolate Crinkles
16:39 Cookbook Chat - Betty Crocker's Cooky Book (1963)
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PATREON:
INSTAGRAM: instagram.com/_cookingthebooks_
FACEBOOK:
WEBSITE:
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DISCLAIMER:
Links included above may be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. You are not required to click through any of my links, and there is no additional cost to you.
Cooking at the Kraus House - Oatmeal Fudge Bars
Recipe:
Oatmeal Fudge Bars
Cookie Part:
1 Cup softened butter
2 eggs
1 teaspoon vanilla
1 Cup sugar
1 cup brown sugar
2 1/2 Cup flour
1 teaspoon salt
1 teaspoon baking soda
3 Cups Oats
Filling Part:
1 can sweetened condensed milk
1 12 oz package chocolate chips
3 Tablespoons butter
1/2 teaspoon salt
2 Teaspoons vanilla
Melt first 4 ingredients in a saucepan over medium heat, then add vanilla.
MIx wet ingredients of cookie dough together. mix in sugars. add flour, salt, and bakingsoda and mix. add oats and combine.
Spread 2/3 of dough in a greased cookie sheet. pour chocolate filling over. sprinkle remaining cookie dough over chocolate.
Bake at 350 degrees for 15-20 Minutes.
Chocolate Chip Jumbles - Tunes and Wooden Spoons Episode 2
These cookies are definitely a family favourite in our home.
1 cup Parkay margarine (or Becel or Butter) softened
3/4 cup brown sugar
3/4 cup white sugar
1 egg
1 tsp. vanilla
Mix well. Add:
1 3/4 cup flour
1 tsp. baking soda
1 tsp. salt
Mix well. Add:
3/4 cup Quaker quick oats (also called rapid oats, minute oats)
1 pkg. Chipits Semi-Sweet Chocolate Chips (or 2 cups)
Mix well together and drop by tablespoons on parchment lined cookie sheet. Bake at 350 for about 10-12 minutes. If outside of cookie is nicely browned but centre looks undone - take it out at that point and let them sit on the pan for about 10 minutes and they'll settle down. Makes about 2 dozen cookies.
HOW TO MAKE PEANUT BUTTER PRETZEL MILLIONAIRE SHORTBREAD | Easy Millionaire Shortbread Recipe
Learn how to make Millionaire Shortbread with this easy recipe! This is the perfect treat if you love sweet and salty desserts or if you've ben watching The Great British Baking Show and want to try your hand at one of the challenges! The recipe is easy to make and gives you an extra special peanut butter twist to the classic cookie...and come on, who doesn't love peanut butter?!
**Please LIKE, COMMENT and SUBSCRIBE for more deliciousness**
Peanut Butter - Pretzel Millionaire Shortbread
Makes 1 9”x 9” tray
Cookie Base:
½ c (1 stick) butter, softened
½ c brown sugar (packed)
⅓ c peanut butter
1 t vanilla
1 ¼ c flour
2 T cornstarch
Pinch of salt
Caramel Layer:
1 14oz can sweetened condensed milk
¼ c brown sugar
6 T butter
2 T corn syrup
1 t vanilla
Big pinch of salt
Topping:
1 c mini pretzels, or enough to cover the top of the cookie
8 oz semi-sweet chocolate chips
3 T milk
Flakey salt to sprinkle, optional
Preheat oven to 350.
Line a 9”x 9” pan with parchment paper and put to the side.
To make the Peanut Butter cookie base: In a large mixing bowl, cream together butter and the brown sugar until smooth. Add in peanut butter and vanilla and again, mix until smooth. Add in flour, cornstarch and salt and mix just until combined and no dry flour can be seen.
Scoop cookie dough into the bottom of the parchment lined pan and, using your hands or a spoon, smooth into a very even layer. Prick all over with a fork and then bake in a preheated oven for 20 minutes or until lightly golden brown. Set aside to cool a bit.
For the Caramel: In a pot over medium-low heat, add in all of the caramel ingredients. Stir continuously, making sure not to let anything burn, until caramel starts to thicken and reaches about 220 F on a candy thermometer. Pour over cookie base, smoothing it to the sides of the pan and let cool for 10-15 minutes.
While caramel is cooling, heat chocolate chips with milk in the microwave until melted. Stir until combines and smooth.
Once caramel has cooled a bit, spread melted chocolate over top, again making sure it is spread all the way to the edges of the pan. Working quickly, place mini pretzel on top of the chocolate in a grid-pattern, one for each cut piece of the cookie. Press pretzels in slightly so that they stick and then sprinkle the top of the chocolate with flakey salt, if using.
Cool completely in refrigerator.
Remove cookie from tray using the parchment paper liner. To cut**, use a sharp knife run under hot water. Cut the cookie into small squares, cutting between the pretzels that you placed on top. The cookie base will be slightly crumbly.
**If you’re having trouble cutting the cookie cleanly, run the knife under hot water and dry it between each cut. You can also flip the entire cookie over, so that the peanut butter cookie base is on top, and cut through that way.
Enjoy!
The Most Delicious Cake Ever
One bowl to mix it in and one pan to bake it. An easy and elegant cake fit for Royalty or one hungry Prepper