Most Recent Recipes Below

The last few recipes I have added show up below, but you can use the categories or the search bar to find all the recipes on this site.


Posted On December 28, 2010

Filed under Candies

Comments Dropped 489 responses

makes 3 lb. Of toffee

1 ½ cups(3 sticks) unsalted butter,cut into chunks, plus more for the pan

3 ½ cups sugar

¾ cup water

¼ cup light corn syrup

½ tsp salt

2 tsp vanilla

1 ½ cups whole almonds(about 9 oz.)

toasted and chopped

12 oz. Bittersweet or semi sweet chocolate, chopped

Lightly butter a 10 x 15 inch jelly roll pan.


Posted On December 28, 2010

Filed under Candies, Miscellaneous, Snacks

Comments Dropped 237 responses

from Grandma Ralfs

Put about 4 or 6 pieces of peel in cold water with 1 Tbsp. salt. Boil about 10 minutes. Wash with cold water and clean away all the soft pulp. Put the peel in the pot again with cold water and salt and allow to boil again. Wash and put to boil in fresh unsalted water a couple of times. It should be soft by this time and ready to put in the syrup.


2 cups sugar to 1-cup water

Boil the rind slowly in the syrup for about 4 hours. In this time it should soak up nearly all of the syrup. If there is any syrup left it can be used again.


Posted On December 27, 2010

Filed under Candies, Snacks

Comments Dropped leave a response

from Leigh Ann Seller Robb


5 cups pecan halves

1/3 cup sugar
2 tsp kosher salt

1 tsp ground ginger
2 T honey

2 tsp olive oil

Toast pecans in single layer on rimmed cookie sheet at 325 for 10-15 minutes. Shake once during baking. Combine sugar, salt, ginger in small bowl and set aside. Mix honey, 2 T water and oil in saute pan; bring to boil over high heat. Reduce to medium, add pecans and cook for a few minutes until liquid has evaporated. Immediately throw into sugar mix and toss well—these are fabulous warm or at room temperature. They taste even better on day 2 when the flavors have had a chance to settle.


Posted On December 27, 2010

Filed under Candies

Comments Dropped 289 responses

from LeighAnn Seller Robb

3 tsp sugar

½  tsp kosher salt
2 T butter

2 T pure maple syrup
2 cup coarsely chopped walnuts

Preheat oven to 375. Stir sugar and salt in small bowl. Boil butter and syrup in large sautee pan, remove from heat. Add nuts, toss to coat. Transfer nuts to baking sheet and bake 7 minutes. Let cool.


Posted On December 27, 2010

Filed under Cakes, Candies

Comments Dropped 345 responses

Mom and Auntie Margie, Marnie and I spent a night in a bed and breakfast in Perthshire, Scotland. Mrs. King, the landlady, served us this cake and then gave Auntie Margie the recipe. This was in 1977.

This recipe uses eggs, white sugar, butter and flour. However much you choose to make, weigh the ingredients so you have equal weights of each.

Cream the sugar and the butter . Beat in the eggs, and fold in the flour. Bake in a greased and floured pan at 375 deg. For about 20 min.

To use, split horizontally. Spread with jam and replace top. Dust with icing sugar. Can also serve with whipped cream.

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