Wit 'n Wisdom of Janice LaQuiere

Tuesday, December 18, 2007

Twix Candy Bars

Traditionally, my cousin and I will try to get together to make Christmas Cookies. Since we live 600 miles apart this more often takes place after Christmas. But I believe this recipe comes from one of these get togethers.

Bars - Twix Candy Bars

Boil for 5 minutes:
1/2 cup brown sugar
1/2 cup butter
1 cup graham cracker crumbs
1/2 cup sugar
1/4 cup milk

Melt over low heat:
1/2 cup chocolate chips
1/2 cup butterscotch chips
2/3 cups peanut butter

Line 9x13" pan with club crackers. Pour hot brown sugar mixture over crackers. Top with second layer of crackers. Pour chocolate mixtures across top and spread.

Thursday, December 13, 2007

Crock-Pot Cocoa

Another winter recipe that I look forward to trying. :)

Crock pot Cocoa

1/2 cup sugar
1/2 cup cocoa
2 cups boiling water
3 1/2 cups nonfat dry powdered milk
6 cups water
1 teaspoon vanilla
1 teaspoon cinnamon or a few candy canes(optional)

Combine sugar, cocoa and cinnamon (if using) in slow cooker. Add 2 cups boiling water. Stir well to dissolve.

Add dry milk powder, 6 cups water and vanilla. Stir well to dissolve. Add candy canes if desired. Cook on low for 4 hours or high for 2 hours.

Before serving, beat with rotary beater to make frothy. Ladle into mugs and top with marshmallows. Enjoy!

*makes 9-12 servings depending on size of mug

Wednesday, December 12, 2007

English Toffee

I'm in the midst of trying to decide what to make for my Christmas gifts. Usually it's some form of chocolates; filled, truffles, dipped nuts. And while I usually have this decision made by the end of November, we are now racing toward the middle of December and I still haven't reached a decision. I'm hoping that if I keep putting it off eventually I'll find the inspiration and energy to do something really interesting. So far, no go. But until then I'll revisit my private recipe file, and maybe even share one or two with you. ;)

English Toffee

2 pkg - 12oz sliced almonds (bottom layer & top)
2 pkg - Nestle Mini Morsels (middle layer)
In heavy dutch oven - 2 c. sugar, 1 lb butter, 2 T white Karo syrup, 6 T cold water - mix
Heat on med. to med. hi to a boil - turn heat down to med low - cook til 290 degrees exactly - no higher than 292 degrees on candy thermometer.
Stir constantly about 30 min.
Line jelly roll pan w/ half almonds, next layer 1/2 Nestle mini morsels then pour out toffee, layer of chocolate & almonds. Pat lightly. Let cool.
That's it. Hope I wrote clearly and


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