Toffee, Tea or Me? :)

In the summer and early fall there is a Farmer's Market on our town's square.

   It has great vendors and I love it because it is all locally grown veges.  It totally reminds me of my childhood when my parents and grandparents had gardens.  We had fresh vegetables all the time.  So Steve and I are wondering around and came upon a toffee vendor.  Steve loved it and I thought, I bet I can make it.  I haven't totally mastered just the perfect texture - it's just a LITTLE too chewy but I'm no the right track. :)

I found this recipe and it is awesome.  I only use almonds and not walnuts.  I'm thinking I should try cashews one of these days.

Fuji Nana’s Deadly Chocolate Almond Toffee

http://www.lafujimama.com/2008/11/fuji-nanas-deadly-chocolate-almond/

Fuji Nana

1 c. unblanched whole almonds

1 c. butter

1 c. granulated sugar

1/2 tsp. vanilla

1/4 tsp. salt

1 c. real milk-chocolate or semi-sweet chocolate chips

1/2 to 1 c. finely chopped or ground walnuts

1. Arrange the almonds in a single layer on a foil-lined baking sheet over an area measuring 12×7 inches; set aside.

2. Combine butter, sugar, vanilla, and salt in a heavy 2-quart saucepan. Cook over high heat, stirring constantly with a clean, dry, wooden spoon until butter is melted. Continue cooking and stirring for 5 to 7 minutes or until candy is color of unblanched almonds. Immediately pour candy, without scraping pan, over almonds, covering all nuts. Cool completely.

3. Meanwhile, melt chocolate in a heavy saucepan over low heat or in the microwave oven for 1 to 2 minutes or until chocolate is soft enough to stir smooth. Make sure to stir often so it does not burn. Spread chocolate mixture over cooled toffee and sprinkled with walnuts. Let cool until chocolate has hardened, then break into serving-size pieces. 

             Truly DELICIOUS!!!

Three Meat and Cabbage Dish

I truly was looking to see what in the world I could cook for dinner.  I just pulled some things out and this is what I came up with.  It was good, and  I will make it again!

Ingredients:

1/2 head of cabbage (or more if you prefer)

6 slices bacon

1 package of Eckridge Sausage

1 lb. hamburger meat

1 cup sliced mushrooms

1/4 onion sliced

pepper

seasoning salt

velveeta

Directions:

Cook hamburger meat.  Add sausage until warmed.  Drain meat and clean skillet.  Set aside.  Cook bacon in large skillet. Remove and sit aside.   Keep generous amount of bacon grease in the skillet.  Cook onion slices, cabbage and mushrooms in bacon grease until soft.Use a generous amount of pepper and seasoning salt to taste.  Add hamburger and sausage back to skillet and mix together.  Pour mixture into a baking dish.  Add velveeta to top and bake at 350 for about 10 minutes or until cheese is well melted.   It was a hit!

Option:  If you like more of a casserole - add a can of cream of mushroom soup to the meat and cabbage mixture before pouring it into the baking dish.

Lemon Berry Sweet Rolls

Thanks the Pioneer Woman, I mixed part of her recipe with part of mine to make this delicious breakfast treat.  I poured a basic powered sugar glaze on top for complete perfection.

Yeast Rolls

3/4 cup Shortening
1 cup scalded mild
3/4 cup sugar
2 tsp. salt
1 cup cold water
2 eggs- beaten- add to 1 cup cold water
6-7 cups flour (all purpose)
3 pkg dry yeast - dissolved in 1/2 cup lukewarm water
(see my previous post with cinnamon rolls for tips for making sure yeast is active)

I mixed all the other ingredients together and added the yeast mixture.  Put in the refrigerator overnight or for at least 3 hours(covered).  I took 1/2 the dough and rolled it out on a lightly floured service.
 
Filling:
 1 stick Butter 
 3/4 cups Sugar 
 2 whole Lemons, Zested 
 2 cups (Heaping) Fresh Blueberries

Melt butter and pour over dough.  Mix sugar and lemon zest together and sprinkle over melted butter.  Sprinkle blueberries evenly over dough.  Using the farthest side from you, bring start rolling the dough and sealing the seams. Cut into slices and add to a buttered dish.  Let rise for about 30 more minutes.  I didn't bake mine until morning so I let them rise in the refrigerator (covered) and let set out for 30 minutes before cooking in the oven at 400 degrees for about 20 minutes until nice and golden brown.

Glaze:

1 1/4 cups powdered sugar
3 tablespoons milk (more if needed)

(you can add 1 tsp vanilla or lemon juice for a little extra something)

Mix milk into sugar, 1 Tbs at a time, if needed to achieve desired consistency.
Add flavoring if desired.
Drizzle on desired product.

ENJOY!!!