2 cups sliced almonds
12 ounces milk or semi-sweet chocolate chips
2 sticks butter, cut into bits
1 & 1/2 cups packed light brown sugar
1. Preheat oven to 325º. Spread out almonds on a baking sheet and bake, stirring occasionally, until lightly browned, 5 to 7 minutes. Let Cool.
2. Coarsely chop chocolate chips in food processor, pulsing on and off. Transfer to medium bowl. In same processor bowl, coarsely chop almonds, pulsing on and off. Add to chocolate chips, tossing to combine. Spread half of mixture evenly over bottom of a well-greased 13 x 9-inch baking pan.
3. In a heavy medium saucepan, bring butter and brown sugar to a boil, stirring constantly, over medium heat. Cook 5 to 7 minutes, or until syrup is light golden-brown and just reaches the hard crack stage (300ºF on candy thermometer). At that point, a bit of syrup, when dropped into a boil of ice water, should separate into threads that are hard and brittle.
4. Pour hot syrup evenly over nut mixture. Top with remaining nut mixture, smoothing and pressing down gently with a spatula. Refrigerate until toffee is set and chocolate is firm, about 1-½ hours. Cut into squares or irregular pieces. Store in a tightly covered container in refrigerator up to 2 weeks.
4 cup (8 1/2-oz) shredded coconut (fresh; package!)
1/4 cup light corn syrup
1 pkg (11 1/2-oz) milk chocolate pieces
1/4 cup vegetable shortening
26 whole natural almonds (1-oz)
Tastes just like Almond Joy.
Line two large cookie sheets with waxed paper. Set large wire cooling
rack on paper; set aside.
Place coconut in large bowl; set aside.
Place corn syrup in a 1-cup glass measure. Microwave on high (100%) 1
minute or until syrup boils. Immediately pour over coconut. Work warm
syrup into coconut using the back of a wooden spoon until coconut is
thoroughly coated. This takes a little time, and yes, there is enough
Using 1 level measuring tablespoon of coconut, shape into a ball by
squeezing coconut firmly in palm of one hand, then rolling between
both palms. (HINT: Measure out all of the coconut then roll into
balls.) Place 2 inches apart on wire racks. Let dry 10 minutes.
Reroll coconut balls so there are no loose ends of coconut sticking
Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart
microwave-safe bowl. Microwave on high 1 to 2 minutes or until mixture can
be stirred smooth and is glossy; stirring once or twice.
Working quickly, spoon 1 level measuring tablespoon of the chocolate over
each coconut ball, making sure chocolate coats and letting excess chocolate
drip down onto waxed paper. While chocolate coating
is still soft, lightly press whole almond on top of each. Let stand to set or
place in refrigerator. Store in a single layer in airtight container. Keeps best
if refrigerated. Makes 26.
Earth Day Paté
The richest of the earth’s offerings mingle together for a simple yet elegant appetizer.
1 large sweet onion (peeled and thinly sliced)
1 large garlic clove (peeled and minced)
6 ounces fresh mushrooms (wiped clean and sliced thin)
1 splash balsamic vinegar (or to taste)
1/2 cup Organic Valley Salted Butter
6 large Organic Valley Grade A Large Brown Eggs (hard boiled and cooled, peeled and
1 cup walnuts (raw)
1/2 cup almonds (raw)
1 tablespoon tamari soy sauce
1/4 teaspoon chili powder (or to taste)
sea salt and white pepper (to taste)
In a heavy skillet over medium heat, saute onion, garlic, and mushrooms in butter with a
splash of balsamic vinegar. Saute until soft and almost golden.
In a food processor (fitted with the metal blade) pulse prepared eggs, walnuts, and
almonds about 5-7 times until thoroughly minced.
Add cooled mushroom mixture, tamari soy sauce, chili powder, sea salt, and pepper. Process
about 5-10 seconds to combine.
Transfer mixture into a beautiful serving bowl, cover tightly with plastic wrap and
refrigerate for 2-3 hours to let flavors mingle.
Prior to service, let paté sit for 30 minutes at room temperature.
Decorate with fresh herbs (watercress, parsley, tarragon, basil, etc.) and slivered
Serve with fresh rustic breads, crackers, or fresh vegetables. Pairs well with chicken
Cajun Boiled Peanuts
This a spicy and delicious recipe! It’s a tradition during football season. Dry crab boil and jalapenos instill the peanuts with a distinctive salty, spicy flavor.
Makes 8 cups (32 servings).
5 pounds raw peanuts, in shells
1 (6 ounce) package dry crab boil
1 (4 ounce) can sliced jalapeno peppers, with liquid
Place peanuts in a slow cooker. Sprinkle with dry crab boil. Cover with water. Stir in sliced jalapeno peppers and their liquid. Cover the slow cooker, and cook the peanuts on low 8 hours, or overnight, until peanuts float to the top of the water.
Cranberry Cool Whip
1 can of whole cranberry sauce
1 medium can of pineapple tidbits (drained
1/2 bag of mini – marshmallows
1 16 oz container Cool Whip
1/2 c. chopped toasted pecans
Mix all ingredients together.
Store in plastic bowl with tight fitting lid and put in fridge overnight.
Serve with your holiday meal.
1 1/2 cups walnuts, toasted
1 Tbsp olive oil
1 tsp raw honey
pinch of salt
Toast the walnuts by spreading on a baking sheet. Heat at 200 degrees 5 minutes or until lightly browned.
Place walnuts in a small food processor and start the machine. Slowly pour in the olive oil. Use an additional 1 teaspoon at a time until it becomes pasty. Stop the machine often and scrape down the sides. When it reaches the consistency of “butter”, add the salt and honey then stop the machine.
Store in a sealed container and refrigerate for up to one month.