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.
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.
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.
Recipe
1 small box sugar-free vanilla instant pudding
1 tub Crystal Lite Lemonade
1 1/2 c. milk
1 8 0z. cool Whip
1 Graham cracker pie crust (bought or homemade)
Mix pudding mix, crystal Lite mix, and milk. Stir until thickened. fold in 3/4 tub of Cool Whip. Put in crust ad add dollops of cool Whip to top.
