Endstrom’s Almond Toffee

Endstrom’s Almond Toffee
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Endstrom’s Almond Toffee
Votes: 0
Rating: 0
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Rate this recipe!
Print Recipe
Ingredients
Instructions
  1. Melt chocolate in double boiler.
  2. Lightly butter 2 9”x13” baking pans.
  3. Fill sinks with cold water.
  4. Unwrap butter. Place sugar and water in heavy pan at hottest heat until syrup spins a thread.
  5. Add 1 cube of butter and stir ‘til melted. Add remaining sticks one at a time and melt each completely.
  6. 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.)
  7. Pour into the two pans and set in cold water.
  8. Spread ½ of chocolate over each pan and sprinkle with ½ ground almonds.
  9. 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.
  10. Allow to mellow at room temp (do not refrigerate) for about 2-3 days.
Recipe Notes

This is a famous recipe made in Grand Junction, Colorado. They send millions of pounds 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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Boundless Energy Bars

Boundless Energy Bars
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Boundless Energy Bars
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Ingredients
Instructions
  1. Toast first three ingredients in 350° preheated over for about ten minutes. Then place these ingredients in a large mixing bowl.
  2. Add the next five ingredients, separating dried fruit ingredients/pieces so that they are not stuck in clumps. Mix completely.
  3. In saucepan over medium heat, melt butter or heat oil Add rice syrup (or agave or honey), stirring until bubbly.
  4. Mix in peanut butter and cinnamon.
  5. Pour into dry ingredients. Quickly mix together and transfer into 9x13 pan.
  6. Press mixture into the pan and refrigerate for at least four hours.
  7. Cut into twelve bars, wrap separately in wax paper, refrigerate.
  8. Recipe make twelve bars. Per Serving: 283 calories; 10 g. Fat (30.9 percent calories from fat); 7 g Protein; 46 g Carbohydrate; 4 g Dietary Fiber; 3 mg Cholesterol; 56 mg Sodium.
  9. *Adding protein powder will change protein content of bars
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Cheesecake Factory Recipe

Cheesecake Factory Recipe
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Cheesecake Factory Recipe
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Ingredients
Crust
Filling
Instructions
Crust
  1. Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.
Cheesecake
  1. All the filling ingredients should be at room temperature.
  2. Beat the cream cheese until light and fluffy with an electric mixer set on low (keep the setting at low during the entire mixing process).
  3. Add the sugar a little at a time and continue beating until creamy.
  4. Add flour, vanilla and lemon juice, mix well.
  5. Add one egg at a time and beat after each egg.
  6. Add the sour cream and beat well.
  7. Pour cream cheese mixture into the springform pan.
  8. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
  9. When time is up turn oven off, prop open oven door and leave in oven for one hour.
  10. Remove from oven and let cool then refrigerate for 24 hours.
Recipe Notes

Remember this important tip : A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

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Boundless Energy Bars

Boundless Energy Bars
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Rating: 0
You:
Rate this recipe!
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Boundless Energy Bars
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
Instructions
  1. Toast first three ingredients in 350 preheated over for about ten minutes. Then place these ingredients in a large mixing bowl. Add the next five ingredients, separating dried fruit ingredients/pieces so that they are not stuck in clumps. Mix completely. In saucepan over medium heat, melt butter or heat oil Add rice syrup (or agave or honey), stirring until bubbly. Mix in peanut butter and cinnamon. Pour into dry ingredients. Quickly mix together and transfer into 9x13 pan. Press mixture into the pan and refrigerate for at least four hours. Cut into twelve bars, wrap separately in wax paper, refrigerate.
Recipe Notes

*Adding protein powder will change protein content of bars.

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Endstroms Almond Toffee

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
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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.
Endstroms Almond Toffee
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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.
Ingredients
Instructions
  1. Melt chocolate in double boiler.
  2. Lightly butter 2 9x13 baking pans.
  3. Fill sinks with cold water. Unwrap butter.
  4. Place sugar & water in heavy pan at hottest heat until syrup spins a thread.
  5. Add 1 cube of butter and stir til melted.
  6. Add remaining sticks one at a time and melt each completely.
  7. Add whole almonds and continue stirring and cooking until almonds are toasted.
  8. 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.)
  9. Pour into the two pans and set in cold water.
  10. Spread 1/2 of chocolate over each pan and sprinkle with 1/2 ground almonds.
  11. 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.
  12. Allow to mellow at room temp (do not refrigerate) for about 2-3 days.
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