Denise Watkins
Owner of the Vancouver Stealth
English Toffee
This is the best English toffee... Our family traditionally makes this at Christmas time and we can’t get enough.
1 c butter
1 c sugar
1 t vanilla
½ c slivered almonds
1 c chocolate chips (semi sweet)
½ c sliced almonds
Combine 1 c butter and 1 c sugar in pan stirring hard until melted. cook to hard crack – 320 degrees on a good candy thermometer. Add vanilla and 1/2 c almonds then spread on a 9 x 13-inch cookie sheet with a silicone sheet, or non-stick spray. Immediately top with chocolate chips and spread the melted chocolate. Top with remaining almonds. When cool, break into pieces. Keeps well in a plastic food container or tin for quite a while.
Great Family Eggnog
6 egg whites beaten stiff with sugar
1 pint heavy cream beaten stiff with sugar
6 egg yolks
1 pint milk
Sugar
Vanilla
Cognac or whiskey or bourbon
Beat egg whites stiff with sugar to taste. Beat whipping cream stiff with sugar to taste.
Beat 6 egg yolks with 1 pint milk add sugar/vanilla to taste. Fold together all three bowls. Serve with a shot or less of liquor (optional) in a cup top with grated nutmeg.
We keep liquor on the side, that way everyone can enjoy the eggnog doctored or not.
Orange Pumpkin Chiffon Pie
Filling: Combine one envelope unflavored gelatin, ½ cup sugar, ½ t salt, ½ t cinnamon, ½ t nutmeg, and ¼ t ginger in a saucepan. Blend in 2 egg yokes and 1 ½ t grated orange rind. Add 1 c evaporated milk, blend. Cook over low heat, stirring constantly until thickened. Chill until mixture just begins to set and is barely cool. Stir in one 1 lb. canned pumpkin. Set aside.
Beat 2 egg whites until stiff. Gradually add 1/2 c sugar, continuing to beat until stiff and glossy. Fold into pumpkin mixture.
Prebake pie shell at 450 degrees for 8 to 10 minutes. Spoon into pie shell.
Chill until set.