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English Toffee Squares
Preheat oven to 275 degrees. In a large bowl, with an electric mixer, beat butter and sugar till creamy. Separate egg then beat yolk into butter mixture. Cover and reserve the egg white. In another bowl stir together flour and cinnamon; add to butter mixture. Spread dough evenly over bottom of a greased 10 by 15 inch rimmed baking pan. Beat egg white ligtly, then brush over dough to cover evenly. Sprinkle nuts over top; press in lightly. Bake for one hour or until firm when lightly touched. While still hot, cut into 1/2 inch squares. Let cool in pan on a rack. Store in airtight container. Island Cookies1+2/3 cups all-purpose flour 3/4 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 3/4 cup butter 3/4 cup packed brown sugar 1/3 cup granulated sugar 1 tsp vanilla extract 1 large egg 1+3/4 cups milk chocolate morsels 1 cup flaked coconut, toasted if desired 1 cup chopped nuts, macadamia if possible Preheat oven to 375 degrees. Combine flour, baking powder, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsel, coconut and nuts. Drop by slightly rounded tablespoon onto ungreased baking sheets. Bake for 8-11 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely. Slow Cooker Savory Pot Roast
Stir soup, onion soup mix, potatoes and carrots in a 4 1/2 quart slow cooker. Add beef and turn to coat. Cover and cook on low 8 - 9 hours or on high 4 - 5 hours until beef is fork tender.
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