AUNT ROSE'S FANTASTIC BUTTER TOFFEE
I don't live in the country, but I love everything about it-especially good old-fashioned home cooking! Every year, you'll find me at our county fair, entering a different contest. This easy toffee recipe is a family favorite. -Kathy Dorman, Snover, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 32 pieces
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a shallow baking pan, toast almonds until golden brown, 5-10 minutes, stirring occasionally. Cool. Pulse chocolate in a food processor until finely ground (do not overprocess); transfer to a bowl. Pulse almonds in food processor until coarsely chopped. Sprinkle 1 cup almonds over bottom of a greased 15x10x1-in. pan. Sprinkle with 1 cup chocolate., In a heavy saucepan, combine butter, sugar and water. Cook over medium heat until a candy thermometer reads 290° (soft-crack stage), stirring occasionally., Immediately pour mixture over almonds and chocolate in pan. Sprinkle with remaining chocolate and almonds. Refrigerate until set; break into pieces.
Nutrition Facts : Calories 177 calories, Fat 13g fat (6g saturated fat), Cholesterol 17mg cholesterol, Sodium 51mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
TEA SANDWICHES
Provided by Sandra Lee
Time 18m
Yield 12 sandwiches, 4 of each type
Number Of Ingredients 8
Steps:
- Using a round cookie cutter, cut out the center of the bread, removing the crusts.
- Take a piece of the bread and, using a butter knife, spread 1 side of it with guacamole. Spread 1 side of another piece of bread with mayonnaise. Top guacamole with chicken and then the mayonnaise-smeared bread.
- Mix chives into the softened cream cheese. Spread 1 side of 1 slice of bread with the chive cream cheese. Top with a few slices of cucumber and then with another slice of bread.
- Place prosciutto on 1 slice of bread. Top with some melon and another slice of bread.
ROUND 2 RECIPE - CRISPY STEAK SANDWICHES
Provided by Sandra Lee
Time 38m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a small pot over medium heat, add the reserved cooking liquid and cook until it is hot.
- Add the canola oil to a saute pan over medium heat. Add the onions and cook 20 minutes on medium-low to caramelize.
- Butter 1 side of each slice of bread. Layer the beef, onions, and cheese evenly over the plain side of 4 bread slices. Top each with the other 4 slices of bread, buttered-side up.
- Heat a grill pan over medium-high heat and grill the sandwiches until golden brown on both sides and the cheese is melted, 4 to 5 minutes per side.
- Serve the sandwiches with the hot beef jus for dipping.
TOFFEE SANDWICHES
Buttery toffee-flecked cookies with a toffee-flecked buttercream filling...yum:) Interestingly enough, I got this recipe from a friend in my aerobics class--I'm assuming these cookies will be the reason both of us show up to class faithfully!!!
Provided by JamesDeansGirl
Categories Drop Cookies
Time 40m
Yield 4 dozen
Number Of Ingredients 14
Steps:
- COOKIES: Preheat oven to 350*F.
- In a large bowl, cream together the butter and both sugars until well blended, using an electric mixer on medium speed.
- Add eggs, one at a time, blending well after each addition.
- Add the vanilla.
- Combine the flour, baking soda, and salt; gradually add to the creamed mixture just until combined.
- Stir in the toffee bits (the dough will be stiff).
- Drop dough by rounded tsp.
- 2" apart onto ungreased cookie sheets; bake for 10 minutes, or until set--do not brown.
- Transfer cookies to wire racks and cool completely.
- Meanwhile, make the FILLING: In a mixing bowl, cream together the butter until smooth and light.
- Gradually add the powdered sugar, blending well after each addition.
- Add the vanilla and enough half-and-half to reach desired spreading consistency.
- At this point, you can stir more toffee bits into the frosting, or sprinkle them on top of the frosting.
- Spread frosting on the bottom halves of the cooled cookies; top with remaining cookies.
Nutrition Facts : Calories 1794.7, Fat 81.2, SaturatedFat 50.3, Cholesterol 300.6, Sodium 1038.1, Carbohydrate 259.4, Fiber 2.1, Sugar 196.5, Protein 12.4
GINGER PEACH ICE CREAM SANDWICHES
Steps:
- Set up grill for indirect cooking over medium heat (no heat source directly under cookies).
- Soften ice cream on the counter for 10 minutes. Scoop large balls of ice cream onto a parchment-lined baking sheet, spacing about 3 inches apart. Top the scoops with another piece of parchment. Gently flatten the scoops into 2-inch disks about 1-inch thick. Put the baking sheet in the freezer to harden while making the cookies.
- In a mixing bowl, combine rest of the ingredients. Stir to form dough. Drop by rounded tablespoons onto foil baking sheet. Place foil baking sheet on another foil baking sheet (for stability and insulation) and set on grill away from heat. Cover grill and cook 12 to 16 minutes or until just baked and browned.
- Remove from grill and let cool to room temperature.
- Sandwich the ice cream disk between to cookies and wrap in parchment or waxed paper until ready to serve.
- INDOOR: Preheat oven to 375 degrees F. Prepare cookies as directed and drop onto an ungreased cookie sheet. Bake in preheated oven for 10 to 14 minutes. Cool for 1 minute on cookie sheet before transferring to wire rack. Cool cookie completely, and then freeze for a minimum of 1 hour before completing ice cream sandwiches as directed.
BUTTER TOFFEE COOKIES
Steps:
- Preheat oven to 350 degrees F.
- Sift together flour and baking soda. Cream together butter, 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.
BROWN-BUTTER TOFFEE SANDWICH COOKIES
These crisp butter cookies incorporate blitzed toffee in place of some of the sugar and butter for a rich caramel flavor. To really amplify that almond-toffee essence, the cookies are topped with sliced almonds, and a nutty brown-butter icing is sandwiched in between. Be sure to roll the cookies very thin (about the thickness of two stacked pennies) so they stay crisp and light. The sturdy sandwiches have a long shelf life, making them ideal for shipping.
Provided by Sohla El-Waylly
Categories cookies and bars, dessert
Time 1h30m
Yield 36 sandwich cookies
Number Of Ingredients 13
Steps:
- Make the cookies: In a food processor, process the toffee bits, sugar, baking soda and salt until the toffee is mostly ground and the mixture is sandy, about 1 minute.
- Transfer the toffee mixture to the bowl of a stand mixer (or a large bowl if using a hand mixer). Add butter, egg white and vanilla. Mix together with the paddle attachment on medium until creamy and fluffy, stopping once to scrape the bowl and paddle, about 2 minutes. Add flour, and mix on medium-low until the mixture comes together into a soft dough, about 30 seconds.
- Divide the dough in half. Pat each half into a disk. (If the dough is very soft, wrap and chill in the fridge for 15 minutes before proceeding.) Line three sheet trays with parchment paper.
- Dust the counter and dough with flour. Working with one piece of dough at a time, use a rolling pin to roll the dough out until just under ⅛-inch thick (the thickness of two stacked pennies), turning the dough frequently to ensure it moves freely on the counter and dusting with more flour as needed. Each sheet of dough will be about the size of a standard sheet of paper.
- Using a 2-inch round cookie cutter dusted in flour, cut out cookies from one sheet of dough. Using an offset spatula, transfer rounds to a prepared sheet tray, leaving about ½ inch of space between cookies.
- Repeat with the remaining sheet of dough. Gather and knead together any scraps, reroll and repeat until all the dough has been rolled out for a total of 72 cookies. Freeze on sheet trays for at least 30 minutes before baking. (Alternatively, once the cookies have firmly frozen, stack them between parchment in a freezer-safe container or zipper-lock bag for up to 3 months.)
- Set racks in the upper and lower thirds of the oven and heat oven to 350 degrees. Whisk together the egg yolk with 1 tablespoon of water and evenly brush on the tops of half of the chilled cookies. Sprinkle the yolk-brushed cookies with almonds, pressing gently to adhere. Bake the first two trays of cookies until deeply browned like a pretzel, switching the sheet trays from top to bottom and rotating from front to back halfway through, 10 to 14 minutes. Repeat with the third and final batch. Let cookies cool completely on sheet trays.
- Once the cookies are cool, make the icing: Set a piping bag in a tall and narrow container, like a deli quart container, and fold over the top edge to secure. Flip over the cookies without almonds. (You need to pipe the icing onto the cookies immediately after mixing, so make sure you are set up.)
- In a small saucepan over medium heat, melt butter until foamy, about 3 minutes. Continue cooking butter, stirring and scraping frequently with a stiff silicone spatula, until the sputtering has subsided and the butter solids look deeply browned, 3 to 5 minutes. Scrape the butter and any brown bits into the bowl of a stand mixer (or into a large bowl if mixing by hand).
- Stir in the vanilla and salt. Sift over the powdered sugar. With the paddle attachment, mix on low until creamy and combined, about 1 minute, stopping once during mixing to scrape the bowl and the paddle. (You can also mix with a stiff silicone spatula until creamy and combined.)
- Transfer the icing to the piping bag and cut a 1-inch wide opening at the tip. Pipe a scant tablespoon of filling onto a flipped cookie and immediately top with an almond-topped cookie. Gently press to adhere so that the filling reaches the edges of the cookie. Repeat with remaining cookies and icing. Store cookies in an airtight container at room temperature for up to 1 month.
EASY BUTTER TOFFEE
This microwave recipe was given to me by my mom about 20 years ago. It is sooo easy to make and tastes delicious!
Provided by MissJennifer
Categories Candy
Time 15m
Yield 20 pieces approx. - depends on size, 10-20 serving(s)
Number Of Ingredients 6
Steps:
- Rub the top of a microwavable mixing bowl with (extra) butter. Place butter into bowl. Pour sugar directly on butter. Add salt and water.
- Cook approximately 7-8 minutes (sometimes I have seen some microwaves take up to 12 minutes). Start watching at this point so as not to overcook. Candy is done when it's the color of a Heath bar or brown sugar.
- Pour mixture over sliced almonds on a buttered cookie sheet. Don't scrape the bowl! Cool!
- Top with melted chocolate (and more almonds if you wish) and let cool some more.
- Break into pieces and serve. (I use a regular table knife -- just be sure not to cut into your cookie sheet!) Enjoy!
Nutrition Facts : Calories 219.4, Fat 12.6, SaturatedFat 7.4, Cholesterol 27, Sodium 190.7, Carbohydrate 26.7, Fiber 0.4, Sugar 25.8, Protein 1
BROWN-BUTTER TOFFEE BLONDIES
Serve these sweet treats for dessert at your next game night. We used card-suit cookie cutters to shape the blondies into hearts, clubs, diamonds, and spades.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 1 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; butter and flour parchment paper.
- In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool. Whisk together flour, baking powder, and salt.
- In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, and beat to combine. Add flour mixture, walnuts, and toffee bits. Mix until thoroughly combined, and pour into prepared pan.
- Bake until a cake tester inserted in the center comes out clean, 35 to 40 minutes (do not overbake). Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. Peel off parchment paper; cut blondies into 3-inch squares or into suit shapes with 1 1/2- to 2-inch cookie cutters. Just before serving, dust half with confectioners' sugar, if desired.
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