All posts by aaron.cure

Candy & Snacks

Cherry Chocolate Candy

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Cherry Chocolate Candy

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Ingredients
  

  • 2 cup Sugar
  • 2/3 cup Evaporated Milk
  • 1 dash Salt
  • 12 ea Marshmallows
  • 1/2 cup Butter
  • 6 oz Cherry Chips
  • 1 tsp Vanilla
  • 12 oz Chocolate Chips
  • 3/4 cup Peanut Butter
  • 1 lg pkg Salted Peanuts crushed

Instructions
 

  • Combine sugar milk salt marshmallows and butter in pan.
  • Boil over med heat 5 minutes.
  • Remove from heat add cherry chips and vanilla pour into 9x13 buttered pan.
  • Melt chocolate chips add peanut butter and crushed peanuts.
  • Spread over cherry mixture and chill.
Candy & Snacks

Endstroms Almond Toffee

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This summer Sherry and I went to the Endstrom’s Toffee factory in Grand Junction with Mom and Dad.  It was fun to watch them make HUGE batches, using more almonds in one batch than we use in a LIFETIME! Here is the recipe that started it all.

Endstroms Almond Toffee

This is a famous recipe made in Grand Junction Colorado. They send millions of lb around the world. Before the store began Mr. Endstrom taught a candy making class for the county and gave out this recipe.
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Ingredients
  

  • 2 cup Sugar
  • 1 cup Water
  • 1 lb Butter
  • 1 1/2 large Hersheys Chocolate Bars
  • 1 lb Almonds 1/2 ground, 1/2 whole

Instructions
 

  • Melt chocolate in double boiler.
  • Lightly butter 2 9x13 baking pans.
  • Fill sinks with cold water. Unwrap butter.
  • Place sugar & water in heavy pan at hottest heat until syrup spins a thread.
  • Add 1 cube of butter and stir til melted.
  • Add remaining sticks one at a time and melt each completely.
  • Add whole almonds and continue stirring and cooking until almonds are toasted.
  • Candy will be a dark tan and will pull away from the sides and bottom of the pan. (If candy starts to smoke lift pan from burner rather than lowering the heat.)
  • Pour into the two pans and set in cold water.
  • Spread 1/2 of chocolate over each pan and sprinkle with 1/2 ground almonds.
  • Using your fingers quickly flip over the candy (chocolate and almonds will now be on bottom of pan) spread the remaining chocolate on the top of the candy and sprinkle with rest of ground almonds.
  • Allow to mellow at room temp (do not refrigerate) for about 2-3 days.

Candy & Snacks

Peanut Butter Bars

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Peanut Butter Bars

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Ingredients
  

  • 2 stick Butter melted
  • 1 1/2 cup Graham Crackers crushed
  • 3 cup Powdered Sugar
  • 1 cup Peanut Butter
  • 12 oz Milk Chocolate Chips

Instructions
 

  • Melt butter and pour over graham crackers, sugar, and peanut butter.
  • Press into 9x13 pan. Melt chocolate chips and spread over top.
  • Chill and serve.

Notes

Mary Weed Cheyenne Wells CO
Breads

Banana Bread

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The best recipes come tried and true from friends who begged them from other friends and so on and so on. Thats the wonderful thing about sharing recipes – the more good recipes we share the better we all get to eat This banana bread comes from my friend Heidi who years ago begged this recipe from a ski friends mother – Mrs. Hockmeyer parents of friends are always Mr. and Mrs. no matter how old we get. Mrs. Hockmeyer passed away years ago but her simple but perfect banana bread lives on for all of us to enjoy.

Banana Bread

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Ingredients
  

  • 3-4 Banannas Ripe, Smashed
  • 1/3 cup Butter Melted
  • 1 cup Sugar
  • 1 Egg Beaten
  • 1 tsp Vanilla
  • 1 tsp Baking Soda
  • pinch Salt
  • 1 1/2 cup Flour

Instructions
 

  • No need for a mixer for this recipe. Preheat the oven to 350F 175C. With a wooden spoon mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar egg and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

Notes

Posted by Elise on Jun 15 2006

Breads

Peach Bread

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Peach Bread

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Servings 2 Loaves

Ingredients
  

  • 1 cup Butter
  • 2 cup Sugar
  • 2 Eggs
  • 4 cup Flour
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 2 tbsp Coriander Ground
  • 2 cup Peaches Drained, Mashed
  • 4 tbsp Sour Cream
  • 1 tsp Almond Extract
  • 1 cup Maraschino Cherries
  • 1 cup Chopped Nuts

Instructions
 

  • Mix dry ingredients in order listed. Pour into greased and floured loaf pans 2 regular or 3 small bake 1 hour at 350.
Breads

Poppy Seed Bread

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Poppy Seed Bread

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Servings 2 loaves

Ingredients
  

  • 3 cup Flour
  • 1 tsp Salt
  • 1 tsp Baking Powder
  • 2 tbsp Poppy Seed
  • 2 cup Sugar
  • 3 Eggs
  • 1 cup Oil
  • 1 tsp Almond Extract
  • 2 tsp Vanilla
  • 1 tsp Butter Flavoring

Glaze

  • 1 cup Orange Juice Concentrate undiluted
  • 1 cup Sugar
  • 1 tsp Almond Extract
  • 1 tsp Butter Flavoring
  • 1 tsp Vanilla

Instructions
 

  • Cream together sugar eggs oil flavorings. Mix flour salt baking powder and poppy seeds. Alternate flour mix and 1 cup milk. Pour into 2 large or 3 small loaf pans. Bake 2 hour at 350 .

Glaze

  • Combine and heat over low heat until sugar is dissolved. Pour over warm loaves.
Breakfast

Bisquick Coffee Cake

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Bisquick Coffee Cake

This is the recipe that used to be on the back of the Bisquick box
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Ingredients
  

Coffee Cake

  • 2 tbsp Sugar
  • 1 Egg
  • 3/4 cup Milk
  • 2 cup Bisquick Baking Mix

Topping

  • 2 tsp Cinnamon
  • 1/4 cup Sugar
  • 2 tbsp Bisquick Baking Mix
  • 2 tbsp Margarine or Butter

Instructions
 

  • Blend all of the coffee cake ingredients.
  • Beat vigorously for 30 seconds.
  • Spread into greased 9" layer pan or 8" square pan.
  • For topping, blend all topping ingredients with fingertips until crumbly. Spread topping on coffee cake.
  • Bake at 400 degrees for 20-25 minutes.
Potatoes

Cottage (Mormon) Potatoes

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Cottage Potatoes

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Ingredients
  

  • 2 lb Hash Brown Potatoes Frozen
  • 2 cup Sour Cream
  • 10 3/4 oz Cream Of Mushroom Soup 1 can
  • 2 cup Velveeta Cheese Shredded Or Cubed
  • 1/2 cup Onions Chopped
  • 3/4 tsp Salt
  • 1/4 tsp Pepper

Instructions
 

  • Combine all ingredients except potatoes in large bowl fold in potatoes. Spoon mixture into slow cooker or crockpot. Cover and cook on high for 1 1/2 hours turn to low and cook 2 1/2 hours longer.Makes 10 to 12 servings.
Breakfast

Fridge Bran Muffins

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Fridge Bran Muffins

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Ingredients
  

  • 4 cup Kelloggs Allbran
  • 2 cup Nabisco 100 Bran
  • 1 cup Dates Chopped
  • 1/2 cup Raisins
  • 2 cup Water Boiling
  • 1 cup Shortening
  • 2 1/2 cup Sugar
  • 5 cup Flour
  • 1 tsp Salt
  • 4 Eggs
  • 1 quart Buttermilk

Instructions
 

  • Mix brans dates raisins. Pour boiling water over. After stirring gently set aside to cool while mixing other ingredients. Cream sugar shortening add flour soda salt eggs and buttermilk. Mix well and blend in bran mixture.
  • Store unbaked in refrigerator up to 4 weeks.
  • Bake at 425 for 20-25 minutes or microwave for 45 seconds to 1 minute.