Monthly Archives: November 2020

Posted on

Coconut Cake and English Toffee

by

English Toffee
1 1/4 c sugar
1 c. butter
2 T. water
Cook together in iron skillet to the hard crack stage (medium amber color) while stirring with a wooden spoon. Add 1 t. vanilla flavoring.
Pour into a well greased baking pan. Sprinkle chocolate chips over the top. Let set until the chocolate begins to soften. Then spread over toffee. Sprinkle top with chopped pecans or toasted almonds.

Posted on

Marinated Apple Slaw

by

1 small head cabbage grated finely
1 onion grated
2 apples peeled and chopped
1 T. poppy seed
1/2 c. apple cider vinegar
1/3 c. cooking oil
1/2 c. water
3/4 t. salt
3/4 t. Barb’s seasoning mix
1/3 c. sugar
1 t. dry mustard
Heat last 8 ingredients to boil. Pour over slaw, onion, and apple.
For topping brown 1 pk. of crushed Raimen noodles and 1/2 c. chopped pecans or pine nuts in 1 stick butter.

Posted on

Cornbread Chicken and Dressing

by

Barbara’s Cornbread Dressing

1 skillet of cornbread
5 slices loaf bread
5 eggs
approx. 1 ½ quarts chicken broth (see note below)**
1 can cream of chicken soup
1 can cream of celery soup
1 onion chopped
¾ c. chopped celery
1 stick butter
salt
pepper
*optional: sage to taste ( I don’t use sage.)
Make an iron skillet of cornbread a day or two ahead. Crumble cornbread and loaf bread in a large bowl. On medium heat saute onions and celery in the butter until transparent; add to bread. Beat eggs with a fork and add to bowl. Add cans of soup, salt, pepper, and *sage. Pour in a qt. of broth and stir to moisten ingredients. ( I use my hand to mix it so I can squeeze the bread into smaller pieces.) Continue adding broth until mixture is very moist – about the consistency of unbaked cornbread. Pour into a large greased pan or Pyrex dish. Bake at 400 until lightly brown and set in the middle. Approximately 30 – 40 minutes.