Recipes

Butter Crunch

35 to 40 saltine crackers (unsalted works well, too)
1 cup butter (or margarine)
1 cup brown sugar
1 tsp vanilla
1.5 cups chocolate chips
1/4 to 1/3 cup toffee pieces (like skor pieces or bits o'brickle)

Line a cookie sheet with aluminum foil and grease it.

Line the foil with crackers, cutting them in half if necessary to cover the pan.

In a pot, bring butter and brown sugar to a boil over medium heat.

Boil for 4 minutes stirring constantly (it should thicken. Sometimes, it doesn't and it's still okay).
Remove from heat and stir in vanilla.

Pour over crackers and spread it out evenly.

Bake at 350F for 8 minutes.

Remove from oven and top with chocolate chips.

Let the chocolate chips melt and then spread them evenly over the surface.

Sprinkle toffee pieces over top.

Put in fridge for several hours.

Remove from fridge and remove foil backing.

Cut into pieces.

Store in fridge, with waxed paper between the layers.

Note: The last time I made this, I was out of aluminum paper, so I used parchment paper instead.

I didn't have to grease it and I was really happy with how it removed from the back so easily,

so, since then, I've been using parchment paper instead of aluminum.



Chocolate Peanut Butter Balls

1/2 cup melted butter
1 1/2 cups peanut butter
2 1/2 cups powdered sugar
 Some chocolate chips
Some M&M’s

Mix butter, peanut butter, M&M’s, and powdered sugar until well blended. 
More or less powdered sugar can be used to make mixture more or less dry. 
Make 1 inch balls and freeze for about 20 minutes or until firm.

Microwave chocolate chips for 60 seconds, stopping every 15 seconds to check and stir. 
Tip: Adding some vegetable shortening can make the chocolate thinner and easier work with.

Remove balls from freezer and dip into the chocolate. 
Place on wax paper, top with M&M’s (optional) and allow to harden. 
Refrigerate if needed.





Heartbeat Cookies

1 1/2 cups flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup butter (or margarine)
1/2 cup sugar
1 egg yolk, beaten
3 tbsp. milk
1/2 tsp. vanilla

Stir flour, baking powder and salt together. Set aside.

Cream butter, add sugar gradually, beating between additions.
Add egg yolk, mix well.

Add dry ingredients alternately with milk & vanilla.

Chill dough thoroughly.
Roll 1/4 inch thick on lightly floured board and cut.
Sprinkle with coloured sugar, if desired.

Bake at 375F for 5 to 8 minutes.





Lemon Raspberry Tarts

Pie dough, unbaked
1 can sweetened condensed milk (14oz)
3 whole egg yolks
2 tablespoons lemon zest
1/2 cup fresh lemon juice
1 1/2 cups fresh raspberries
1 1/2 cups heavy whipping cream
1/4 cups icing sugar
1 tsp. vanilla

Preheat oven to 350F.
Using a glass or round cookie cutter, cut chilled pie crust into 2-3" circles and
 place into mini-muffin tins to form tart shells.
Refrigerate

In a small bowl, mix sweetened condensed milk, egg yolks,
lemon zest and lemon juice together until evenly combined.
Spoon evenly between tart shells and bake for 10 to 15 minutes,
or until filling is set and crust is cooked.

Cool tarts to room temperature, then cover with plastic wrap and refrigerate until
completely chilled (at least 2 hours).

Before serving, whip cream with icing sugar and vanilla until stiff peaks form.
Place a dollop of whipped cream on top of each tart
and garnish with a raspberry.






Silver White Cupcakes

2 1/4 cups all-purpose flour
1 2/3 cups sugar
2/3 cup shortening
1 1/4 cups milk
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
5 egg whites

 Heat oven to 350ºF.

Beat all ingredients except egg whites in large bowl with electric
mixer on low speed 30 seconds, scraping bowl constantly.
Beat on high speed 2 minutes, scraping bowl occasionally.

Beat in egg whites on high speed 2 minutes, scraping bowl occasionally.
Pour into lined cupcake pans.

Bake for 20 to 25 minutes, until toothpick inserted comes out clean.
Cool and ice with icing.