English Toffee

from my Grandma

1/2 c. water
1/2 c. karo syrup
2 1/2 c. sugar
1 lb. real butter
chopped nuts
chocolate

Boil water, karo syrup, sugar and butter in heavy pan. Cook on high and stir constantly until it reaches an almost burnt stage (plan on about 15 minutes of stirring). Stir in nuts (if desired) or save for top, and pour onto buttered cookie sheet. When cooled a little, cover with chocolate and some nuts.

If the candy cracks when a little bit is dropped into cold water, it's ready to pour onto the sheet. Don't scrape the pan when pouring onto the sheet. I buttered the sheet and then buttered a layer of parchment paper on top of that, to protect the cookie sheet better when breaking it into pieces. I used chocolate chips. When the candy had cooled for a minute or two, I sprinkled them on top, waited until they were shiny, and then spread them over the candy.

Candy making means it's the Holidays! I am getting very excited!
Thank you, Grandma, for leaving your legacy of wonderful recipes! The memory of you warms my heart.

The Moms in Touch group at our school provides lunch for us a few times a year. A few weeks ago they had a soup and salad luncheon. Here is one of the soup recipes. It makes a lot but freezes well. Hope you enjoy!

Broccoli Noodle Soup

2 T. butter
3/4 cup chopped onion
6 cups water
8 chicken boullion cubes
2 8oz. packages frozen egg noodles
1/2 t. sal
t1/4 t. garlic powder
2 10 oz. packages frozen chopped broccoli

Saute onion in butter. Add next 6 ingredients. Cook for thirty minutes until noodles are done.

Add:1 lb. velveeta cheese, cubed2-3 cups milk. Stir and heat through.

I used the 2% velveeta and skim milk and it was still very good.

Pumpkin Spice Bread

Totally not nutritious, but totally yummy for the holidays!

Thanks to our sister-in-law Kathryn for this recipe.

Ingredients:
1 3/4 cup flour 1 1/2 cup sugar 1/2 tsp salt 1/8 tsp ground cloves 1/2 cup melted butter 1 cup pumpkin 1 egg, beaten 1/3 cup water 1 tsp soda 1/2 tsp nutmeg 1 tsp cinnamon
Directions:
Sift dry ingredients together. Make a well in the center. Add remaining ingredients after combining and mix both only until the dry is moistened. Pour into greased and papered (wax paper) 9x5 loaf pan. Bake at 350 for 1 hr and 10 min.
Prep Time: 10 minutes	Cook Time: 65 minutes
Category: Breads	Servings: 10

Whole Wheat Bread

3 c. warm water
1/3 c. canola oil
1/3 c. honey or sugar
1 T. instant yeast (SAF brand)
1 1/2 T. dough enhancer (optional)
1 1/2 T. wheat gluten (optional)
1 T. powdered milk
1 T. salt
5-7 c. freshly milled whole wheat flour

Let the first 4 ingredients sit in mixing bowl until yeast gets foamy. Add remaining ingredients and mix in Bosch for 10 minutes. Spray pans. Divide into loaves or rolls, let rise, and bake at 350* for 15-25 minutes for rolls, or 25-40 minutes for bread.

(Modified recipe from the Bosch Kitchen Store)

Make your own “Frozen Rhodes Rolls”:
Spray a cookie sheet with non-stick spray. Shape the rolls and arrange them on the pan as usual. Set the sheet in the freezer, and remove when the rolls are completely frozen. Then store in a freezer bag until needed. Pull the rolls out about 4 hours before you want to bake them. Arrange on a cookie sheet as usual, and let them rise. You may cover the rolls with sprayed plastic wrap loosely. Gently remove the plastic wrap and bake as above.

Crepes

2 c. milk
1 c. flour
1/2 c. sugar
1/4 c. melted butter
2 eggs
pinch of salt

Blend together in a blender. Pour small portions in a crepe pan or a frying pan of melted butter. I flip mine over. Serve with fruit, cream, syrup, etc.

Egg Drop Soup

I've always wanted to know how to make Egg Drop Soup, and I finally found this recipe from my sister Kimm

1-2 egg whites
5 cups water
5 chicken bouillon cubes
Corn starch
Cold water
Diced carrots
Corn kernels

Bring water and bouillon cubes to a boil. Add corn starch mixed with a small amount of cold water, and stir, adding more if needed until thick. Add vegetables and bring back to a rolling boil. Add egg whites, and cook while gently agitating mixture or using a whisk gently to break up the egg whites. Allow cooling for 5-10 minutes.

Tiny Spicy Chicken

This recipe is mild enough for children to eat. For more spiciness, add red pepper flakes with the chili paste and/or hot chili oil with the catsup.

1 1/2 lb. boneless, skinless chicken breast, cut into bite-sized pieces
1 egg white
1 1/2 Tbl. cornstarch
1/4 tsp. salt
2-4 Tbl. oil for cooking
2 tsp. minced garlic
2 tsp. minced ginger root
2 tsp. chili paste
3 green onions, finely minced
1 c. catsup
5 Tbl. soy sauce
5 Tbl. brown sugar
5 Tbl. Cooking Sherry or substitute
1/2 tsp. sesame oil (optional)
1-2 Tbl. cornstarch
garlic salt and pepper to taste

Directions:
1. Marinate chicken in egg white, cornstarch and salt. Let set 10-15 minutes.
2. Heat 2 Tbl. oil in wok. Add garlic, ginger root, chili paste and onions. Stir fry 1 minute. Add chicken and cook until meat is done. Remove chicken from wok and set aside.
3. Add 1 Tbl. more of oil. Add catsup. Cook until incorporated. In a separate bowl, mix soy, sugar, sherry, sesame oil and cornstarch. Set aside.
4. Return chicken to wok. Pour soy mixture over chicken. Stir until sauce thickens.