Old English Toffee

In a large frying pan* place the following:

1/2 lb. butter (please use real butter, not margarine)

5 T. hot water

1 c. sugar

Cook* stirring constantly until light brown color and candy leaves the side of the pan. One of the most important parts of making this toffee is that you don't actually "stir" it. You need to use a paddle or a flat spatula.*  Don't scrape the sides of the pan or it will make the toffee sugary and grainy. You do want to use the paddle to "stir" the toffee from the outside towards the center of the pan. I hope that makes sense.

Once it is the light brown color (it will take a good 10 minutes or so), remove from heat and immediately add 1 t. vanilla.

Pour candy onto parchment paper in a cookie sheet. Break chocolate (I use a king size hershey's chocolate bar)* into pieces and allow to melt on the hot candy, spreading evenly. Sprinkle chopped walnuts on top.

*I got this recipe from a friend. Here are some changes/suggestions: We use a big saucepan, not a frying pan (I think that's what she really meant). We cook it on medium once it starts boiling. It will still boil after you turn the heat down. We use a silicone spatula. She uses a candy bar on top, but we just use chocolate chips. And we also have used almonds on top. This may take a few tries before perfecting, but will be so worth it once you do. If you don't cook it long enough it will be soft. Gary is actually the one who makes it in our house, so if you have questions be sure to ask him :) 

Lemon Brownies

2 cubes margarine, softened

2 c. sugar

Cream together.

Add:

4 eggs, beating well after each

2 t. lemon extract

1 t. lemon zest

dash of salt

1 1/2 c. flour

Bake in greased 9x13 pan for 25-30 minutes.

Glaze:

1 c. powdered sugar

2 T. fresh lemon juice

1 t. lemon zest.

Glaze while brownies are warm.

These are SO yummy!! I didn't have lemon extract, so I used twice as much lemon juice instead and they turned out  delicious!

This recipe is from my friend and she doesn't say what temperature she cooks it at. So, I usually bake mine at 350, but they sometimes take more that 30 minutes. You could probably also bake them at 375

Pumpkin Cake Recipe

2 c. flour
2 c. sugar
2 t. baking powder
1 t. baking soda
1 t. cinnamon
1 t. nutmeg
1/2 t. salt
1/2 t. cloves
 
1/2 c. applesauce
1/2 c. canola oil
2 c. pumpkin
4 eggs, beaten

Combine dry ingredients, then mix in wet ingredients.  Spray cookie sheet with PAM. Spread batter on cookie sheet. Bake at 350 for 25-30 minutes or until top is lightly browned and toothpick comes out clean.  Cool then frost.

Frosting:
2c. powdered sugar
1/3 c. butter, softened
3 oz. cream cheese, softened
1 T. milk
1 t. vanilla

Coconut Cream Pops (Limber de Coco)

If you like coconut you will LOVE these homemade popsicles!! These are the perfect treat on a hot summer day! My kids loved these too!

Servings: 10 • Prep Time: 10 minutes • Old Points: 3 pts • Points Plus: 3
Calories: 106.3 • Fat: 4.5 • Carbs: 13.6 • Fiber: 0.4 • Sugar: 10.7 • Protein: 2.8

• 12 oz can fat free evaporated milk
• 14 oz can lite coconut milk
• 1/2 cup powdered sugar
  
• 2 tsp coconut extract
  
• cinnamon to taste
• 1/2 cup of shredded sweetened coconut
  

Mix all ingredients in a bowl. Pour into freezer molds.
Freeze and Enjoy!!

We decided next time we would either use our food processor or omit the shredded coconut altogether....we didn't love the chunks.

Recipe from http://www.skinnytaste.com/

Mini Brownies with Peanut Butter Cups

Mix up any brownie mix:  store bought or homemade.  Fill mini muffin tins about

half way with batter.  Bake at temperature for your brownie mix about 7 - 8 minutes.

Brownies should look done.  Press peanut butter cups into center of each brownie.

(It takes 2 packages of PB cups for a full batch of brownies).  If brownies still seem a

bit gooey, return to the oven for about 2 more minutes. Cool completely before removing from pan.