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Granny’s Toffee

Granny’s Toffee

Granny’s Toffee

3/4 cup of brown sugar
1 stick of butter
Chocolate chips
Chopped Almonds or pecans. Enough to cover the bottom a 9″ x 9″ pan with some extra to put on top of the chocolate chips

Melt the sugar and butter in a heavy bottomed saucepan and bring to a boil over medium heat. Boil for seven minutes stirring constantly. Test in cold water. When the thread cracks in the cold water, pour mixture into a buttered 9″ x 9″ pan with chopped nuts in the bottom.

Put chocolate chips on top. Cover to contain the heat to melt the chocolate. Spread the melted chocolate and sprinkle with remaining chopped nuts. Let cool. Break into servings.

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Granny’s Oyster Stew…

Granny’s Oyster Stew…

Granny’s Oyster Stew…

2 cups whole milk or half and half
1 cup oysters, liquid also
2 Tbsp butter
½ tsp salt
¼ tsp celery salt
Dash pepper
Parsley for garnish, optional
Chives for garnish, optional

Heat oysters in their own liquor about 5 minutes or until edges begin to curl. Heat milk, do not boil. Add butter, seasonings and hot milk to Oysters. Serve immediately with or without garnish.
Serves 2

Variations:
Use onion salt in place of celery salt
Add 1 pinch cayenne pepper
Add 1 pinch paprika
Add green onions, diced as garnish or fry a couple in butter and add to stew
Add dash or two of Tabasco

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Peanutty Ice Cream Pie

peanutty ice cream pie

Peanutty Ice Cream Pie

1 ½ cups coarsely ground peanuts
3 Tbsp butter, melted
2 Tbsp Sugar
¼ cup flaked coconut
¼ cup corn syrup
¼ cup peanut butter
3 Tbsp chopped peanuts
1 Qrt Vanilla Ice Cream
Chocolate chips and peanut butter chips

Grease 9” pie plate. In bowl combine ground peanuts, butter and sugar. Press mixture firmly onto bottom and sides of pie plate. Chill for 15 minutes in freezer.

In a bowl stir together coconut, corn syrup, peanut butter and 3 Tbsp chopped peanuts. Place ice cream into large bowl and stir to soften. Stir in the coconut mixture just until combined. Spoon into chilled crust. Sprinkle chocolate and peanut butter chips over pie. Cover, freeze for 6 hours or until firm.

Remove from freezer and place the pie on a warm, damp towel for a few minutes before cutting into wedges. Serves 8 Carbs per serving 36g

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Mashed Potato Candy Balls

Mashed Potato Candy Balls

Mashed Potato Candy Balls

2 to 3 medium potatoes
1 1/2 to 2 lbs. confectioner’s sugar
1 tsp. vanilla, peppermint, maple, or coconut extract.
2 tbsp. butter
1 ½ pounds dipping chocolate
2 or 3 oz. unsweetened chocolate
Chopped nuts, optional

Cook potatoes, peel and mash; cool to lukewarm or able to handle. Add sugar, vanilla and butter, blending well. The sugar amount will vary according to size of potatoes. The dough should be quite stiff, but not too dry; cover with damp cloth and chill in frig for about 2 hours.

Roll in balls and place on cookie sheet, cover again with damp cloth and freeze.

Melt dipping chocolate and unsweetened chocolate in double boiler. Dip frozen potato balls into melted chocolate coating well and roll in nuts if desired.

Keep chilled in frig until ready to eat ….they make wonderful gifts. Enjoy now!

Variations:
Dip bottom of candy in chocolate and then drizzle over the top instead of fully coating.
Dip in White Chocolate then dip in crushed peppermint candy or shredded coconut

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Chocolate Pancakes….

chocolate pancakes fb

Chocolate Pancakes….

2 1/2 cups all-purpose flour, coconut flour to make gluten free
1 Tbsp baking powder
1 tsp salt
½ cup bakers cocoa powder
1 ½ cup heavy cream
4 eggs, slightly beaten
1 Tbsp vanilla extract
½ stick butter, room temperature (1/4 cup)
1 cup brown sugar, packed

Mix together flour, baking powder, salt and cocoa; set aside.

Cream together heavy cream, eggs, vanilla, butter and brown sugar; stir in flour mixture, beat until smooth and creamy.

Pour onto hot griddle, turn over when bubbling, and remove from heat when done. Enjoy with butter, and your favorite syrup.

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Haystack Cookies

Haystack Cookies fb

Haystack Cookies

12 oz. Butterscotch or chocolate chips
10 oz. cashews or macadamia nuts
5 oz. Chow Mein noodles

Melt butterscotch chips over low heat. Stir in nuts and noodles. Spoon onto waxed paper and let cool completely.

Enjoy!

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Granny’s Baked Doughnuts

Granny's Baked Doughnuts

Granny’s Baked Doughnuts 

1/2 cup sugar
1/4 cup butter
1/2 tsp. salt
1 cup mashed potatoes
2 eggs
1 1/2 cups milk
5 cups flour, sifted
2 pkgs. yeast, dissolved in 1/4 c. warm water about 10 minutes or so

Mix together yeast, sugar, butter, salt mashed potatoes, eggs, milk; Add flour to good dough consistency as for rolls. On floured surface roll and cut out with doughnut cutter. Place on greased pans. Let rise. Bake at 450 degrees F for 15 to 20 minutes. Dust with powdered sugar….or Roll in Sugar and Cinnamon ….or drizzle with icing…..may top with nuts or sprinkles.

May press into shredded coconut or chocolate chips before baking.

Icing for doughnuts: Mix together and drizzle over doughnuts.
Small amount of butter
2 tbsp. cream
1 tsp. vanilla
3/4 cup hot water

Chocolate icing for doughnuts: melt all together…
1 Tbs. butter
Scant 1/3 cup whole milk
1/3 cup semi-sweet chocolate chips or butterscotch, peanut butter, or vanilla chips
Mix together and drizzle over doughnuts.

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