CHEWY TOFFEES
Treat yourself to the ultimate sweet treat - chewy toffee. Toffees aren't hard to make, but remember to be careful when you're dealing with very hot sugar
Provided by Barney Desmazery
Categories Treat
Time 30m
Yield Cuts into about 40 squares
Number Of Ingredients 5
Steps:
- Neatly line the base and sides of a 20x30cm baking tin with baking parchment. Tip the sugars, cream and butter into a large heavy-based deep saucepan and heat gently, stirring occasionally until all the ingredients have come together and the sugars and butter have melted. Place a sugar thermometer or digital cooking thermometer in the pan, turn up the heat and boil everything together vigorously without stirring until the temperature reaches 125C. Remove from the heat and stir in the vanilla. Leave for a moment for any bubbles to settle, then carefully pour the molten toffee into the prepared tin, swirling the tin until the toffee covers the base. Leave the toffee for at least 2hrs to set - overnight is ideal.
- Use the parchment to lift the set toffee out of the tin and cut into squares or fingers. If the toffee is sticking to the knife, lightly oil the blade. Wrap the toffees in waxed paper and store in a jar for up to two weeks at room temperature or a month in the fridge.
Nutrition Facts : Calories 90 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Protein 0.1 grams protein, Sodium 0.06 milligram of sodium
ONE RECIPE, TWO MEALS: CREAMY CHICKEN PASTA
It's almost winter. Cream sauces are mandatory. We're adding veggies and pasta and chicken and vodka, so it's all good. It's buttery, creamy and cheesy for the kids, and for you adults, it's adorned with a tiny kiss of vodka, right at the end.
Provided by Bev Weidner
Categories main-dish
Time 1h5m
Yield 2 adult and 2 kid servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta until it reaches al dente, according to the package directions.
- Heat 1 tablespoon of the oil in a large skillet over medium heat. Sprinkle the chicken on both sides with salt and pepper. Sear the chicken, covered, for 5 minutes. Flip and sear another 5 minutes, covered. Remove the chicken from the pan and set aside to rest. After a few minutes, give the chicken a good chop.
- Back in the skillet, add the remaining tablespoon oil. Add the carrots and cook, stirring, until they start to soften, about 4 minutes. Add the onions and asparagus and cook, stirring, until the asparagus is crisp-tender, another few minutes. Add the garlic and cook, stirring, until it becomes fragrant, about 30 seconds. Season the veggies with a pinch of salt and pepper and reduce the heat the low.
- In the meantime, melt the butter in a small saucepan. Once the foaming subsides, add the flour and whisk until the color changes from cream to a golden brown, just a few minutes. Slowly add the milk, continuing to whisk over medium heat, until it becomes a bit thicker and creamier. Now, add the Parmesan and a good pinch of salt. Keep whisking until the cheese is melted and the sauce is good and creamy. Taste it and add more salt if needed.
- Ladle out about 2/3 cup cream sauce and add it to 1 cup cooked pasta, tossing to coat. Divide between 2 kids' plates and top with chopped chicken and extra Parmesan. Done! (Feel free to sprinkle the veggies on the kids' plates, if they'll remotely let you.)
- Now, back to the cream sauce: stir in the vodka and let it simmer for a couple of minutes.
- For your adult plates, serve the creamy pasta with chicken and a good helping of cooked veggies. Garnish with extra Parmesan and fresh parsley.
- Eat!
CREAMY SKILLET CHICKEN
One humble skillet has four jobs in this easy weeknight meal: it sears, sautes, simmers and steams. The cleanup is so minimal, your dishwasher will be out of work!
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish. Coat both sides of the chicken breasts in the flour. Shake off any excess and set aside.
- Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken to the skillet and cook, undisturbed, until deeply golden, about 3 minutes. Turn the chicken and cook, undisturbed, until the other side is deeply golden brown, about 3 minutes. Remove the chicken to a plate. Add the remaining 1 tablespoon oil to the skillet. Add the mushrooms and cook, stirring occasionally, until they begin to brown and release their liquid, about 5 minutes. Add the garlic and cook, stirring, until the garlic is fragrant, about 30 seconds.
- Add the cream cheese and stir until melted. Then pour in the half-and-half. Use a wooden spoon to scrape any browned bits from the bottom of the skillet. Season with salt and pepper. Add the chicken back to the skillet, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 15 to 20 minutes. Transfer the chicken to a serving platter filled with warm egg noodles. Add the spinach to the skillet, cover and cook until wilted, about 5 minutes. Stir to combine and season with salt and pepper. Pour the creamy spinach sauce over the chicken and noodles.
TOFFEE I
Candy-like base, melted chocolate over that with crushed walnuts on top.
Provided by James Bovy
Categories Desserts Candy Recipes Nut Candy Recipes
Yield 40
Number Of Ingredients 7
Steps:
- In 2-quart heavy saucepan melt butter. Remove from heat and add sugar. Stir well until blended. Return to low heat, stir rapidly until reaching a rolling boil. Add water and corn syrup, mix well. Stir and cook over low heat to soft crack stage (290 degrees F). Remove from heat, add 3/4 cup nuts all at once. Mix well, then pour into lightly buttered 13x9x2 inch pan. Quickly spread with spatula (careful that it doesn't melt!). Let cool on own for 7-10 minutes.
- Sprinkle chocolate chips and spread evenly when they begin to melt. Finally top with 1/4 cup nuts (or enough to lightly cover by sprinkling). Let cool overnight. Use butter knife to get out by cracking into pieces (about the size of peanut brittle). Crack the rest by hand.
Nutrition Facts : Calories 114.6 calories, Carbohydrate 10 g, Cholesterol 12.2 mg, Fat 8.2 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 4.2 g, Sodium 33.1 mg, Sugar 5.2 g
STICKY TOFFEE PUDDING CAKE
This version is rich with dates. A pudding cake with caramel sauce served over the top.
Provided by Maree
Categories Desserts Cakes Holiday Cake Recipes
Time 1h5m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.
- Cream 1/3 cup of butter with the white sugar until light. Beat in the eggs and mix well to combine.
- Add the flour and date mixture (including water) to the egg mixture and fold to combine. Pour the batter into the prepared baking dish.
- Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let cool slightly and prepare the sauce.
- To Make Caramel Sauce: In a small saucepan combine the brown sugar, 1/3 cup butter, and evaporated milk. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in the vanilla. Pour the sauce over individual servings of warm cake.
Nutrition Facts : Calories 432.9 calories, Carbohydrate 69.7 g, Cholesterol 82.9 mg, Fat 16.4 g, Fiber 2.7 g, Protein 5.1 g, SaturatedFat 9.9 g, Sodium 476.8 mg, Sugar 54.6 g
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