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Graham Cracker Toffee Crunch – Love this stuff

Feb 15, 2020

Nancy Lee and Me - Graham Cracker Toffee Crunch

If you’re looking for a recipe that will disappear at holiday parties, cookie exchanges, neighborhood potlucks, or school bake sales, this graham cracker toffee crunch is a guaranteed winner!! It’s EASY and everyone LOVES it!!

Origin of Graham Crackers

When they are all mixed together, they are as American as a piecrust made with Reverend Sylvester Graham’s eponymous crackers. If you’ve ever wondered why graham crackers are called that it’s because it was Graham (1794-1851) who invented them in 1829

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Nancy Lee and Me - Graham Cracker Toffee Crunch

Graham Cracker Toffee Crunch

If you’re looking for a recipe that will disappear at holiday parties, cookie exchanges, neighborhood potlucks, or school bake sales, this graham cracker toffee is a guaranteed winner!! It’s EASY and everyone LOVES it!!
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Course: Dessert, Snack
Cuisine: American
Keyword: graham crackers, toffee
Prep Time: 10 minutes
Cook Time: 14 minutes
chill time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 10
Calories: 516kcal
Author: Averie Cooks

Ingredients

  • 10 graham crackers
  • 1 cup butter 2 sicks
  • 1 cup light brown sugar packed
  • 1/2 tsp salt
  • 2 cups semi-sweet chocolate chips or dark chocolate
  • 1/3 cup toffee bits

Instructions

  • Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray.
  • Place graham crackers in pan in a single, flat layer so pan is completely covered with them. You will have to break some crackers to fill in the smaller spaces at the edges. It’s ok if there are slight gaps, doesn’t have to be perfect; set aside.
  • To a medium, heavy-bottomed saucepan with high sides, add the butter, brown sugar, salt, and heat over medium-high heat to melt. Stir constantly until butter has melted.
  • After butter has melted, allow mixture to boil for about 4 1/2 to 5 minutes at a medium-fast boil (lots of bubbles). Stir constantly to prevent burning. As you approach the 4 minute mark, mixture should seem thickened with the consistency of medium-thick caramel sauce. I pulled mine off the heat at 4 1/2 minutes because it was thick enough.
  • Evenly pour mixture over graham crackers.
  • Bake for about 7 minutes, or until there’s bubbling around the edges.
  • Remove pan from oven, evenly sprinkle with chocolate chips, return pan to oven, and bake for about 2 minutes, or until chocolate chips are glistening and have softened.
  • Use a spatula to smooth the chocolate chips into an even, smooth layer of melted chocolate.
  • Evenly sprinkle with toffee bits.
  • Allow toffee to cool for about 2 to 3 hours, or until chocolate has set up and dessert is sliceable.

Notes

  • *I made this on a very warm day and after 4 hours cooling at room temp, the chocolate was still on the melty side. I didn’t refrigerate it because of the condensation effect that happens after chocolate has been refrigerated and then comes to room temp and you can see fine water droplets on it, but this is merely a cosmetic issue. If you’re in a hurry you can expedite the cooling process by refrigerating, noting the condensation effect will occur.
  • Toffee will keep airtight at room temp for up to 2 weeks, or in the fridge for up to 1 months, or freezer for up to 3 months.

Nutrition

Calories: 516kcal | Carbohydrates: 51g | Protein: 3g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 51mg | Sodium: 381mg | Potassium: 264mg | Fiber: 3g | Sugar: 38g | Vitamin A: 585IU | Calcium: 57mg | Iron: 3mg

Homemade Almond Roca – Love to make this at home

Feb 10, 2020

Nancy Lee and Me - Homemade Almond Roca

Homemade Almond Roca, super similar to English toffee, is one of our favorite buttery-toffee treats

Origin

J. C. Haley and Harry Brown decided that the key to success was to innovate. In 1923, the company struck gold with a crunchy, log-shaped candy piece infused with butter and coated with chocolate and diced almonds. This delicious confection was dubbed ALMOND ROCA® by a Tacoma librarian.

In 1927 the candy was first sold in its [now famous] signature pink tin to improve shelf life. The new packaging allowed it to travel easily and so, when WWII required troops to ship out overseas, it was the candy that went with them. It also traveled with U.S. troops to Korea and Vietnam.

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Nancy Lee and Me - Almond Roca

Homemade Almond Roca

Almond Roca, super similar to English toffee, is one of our favorite buttery-toffee treats
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: almond roca
Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling: 2 hours
Total Time: 2 hours 40 minutes
Servings: 20
Calories: 404kcal
Author: 12 Tomatoes

Ingredients

  • 4 sticks butter
  • 2 cups sugar
  • 1 1/2 cups almonds coarsely chopped
  • 2 cups dark chocolate chips or semi-sweet
  • 1 tbsp vegetable oil

Instructions

  • Line a cookie sheet with tin foil and grease with cooking spray, set aside.
  • Combine butter and sugar in a large saucepan over high heat. Attach a candy thermometer to side of saucepan. Stir until mixture comes to a boil. When mixture reaches 290°F, remove from heat and immediately stir in ¾ cup of chopped almonds.
  • Pour mixture onto cookie sheet and spread evenly.
  • As caramel mixture cools, microwave chocolate chips with oil in short increments of 20 seconds, stirring after each increment of time, until chocolate is completely melted. Pour melted chocolate over top of slightly cooled toffee-nut mixture.
  • Sprinkle reserved chopped almonds over top of chocolate. Refrigerate for at least 2-3 hours or overnight before breaking into pieces to serve.

Nutrition

Calories: 404kcal | Carbohydrates: 32g | Protein: 4g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 49mg | Sodium: 181mg | Potassium: 195mg | Fiber: 2g | Sugar: 27g | Vitamin A: 565IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg

Quiche Lorraine – You will love this for breakfast brunch or dinner

Jan 9, 2020

Nancy Lee and Me - Quiche Lorraine

Quiche Lorraine – This brings back a flood of memories. Nancy started to make quiche shortly after we got married. Then every week-end we had quiche. Nancy has always been creative in the kitchen. I use to call this a “quicky” breakfast.

Origin of Quiche

When most people think of quiche, they tend to assume that it’s French in origin. That’s only natural, since it was in France that quiche first became popular, and it’s been a staple of French cuisine for centuries. Surprisingly, though, the quiche actually originated in Germany.

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Quiche Lorraine

Quiche Lorraine

This brings back memories. Easy Quiche recipe.
5 from 1 vote
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Course: Appetizer, Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Calories: 342kcal

Ingredients

  • 1 pie crust refrigerate pie crust premade
  • 6 large eggs
  • 3/4 cup milk or cream
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1 cup cooked ham I prefer bacon 🙂
  • 1 1/2 cups shredded cheese
  • 3 tbsp green onion chopped

Instructions

  • Preheat oven to 375 degrees
  • Unroll pie crust and press into a 9" pie plate, crimping the top edges if desired.
  • In a large bowl, whisk together eggs, milk, salt and pepper.
  • Sprinkle ham, 1 cup of cheese, and green onions into the pie crust and pour the egg mixture over top. Sprinkle remaining 1/2 cup cheese on top of egg mixture.
  • Bake for 35-40 minutes until the center is completely set. Let cool for 5-10 minutes before slicing and serving.

Nutrition

Calories: 342kcal | Carbohydrates: 17g | Protein: 20g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 250mg | Sodium: 894mg | Potassium: 228mg | Fiber: 1g | Sugar: 2g | Vitamin A: 575IU | Vitamin C: 5mg | Calcium: 215mg | Iron: 2mg

Cinnamon Apples – Your family and guests will love this

Dec 25, 2019

Nancy Lee and Me - Cinnamon Apples

Cinnamon Apples – I remember these as a child. They are great for breakfast or a side dish with pork.

Origin

According to FoodandWine.com, Candymaker William W. Kolb supposedly invented them in 1908 in New Jersey. He was trying to sell cinnamon candies for Christmas when he decided that dipping apples in the candy would be a fantastic way to showcase the candy.

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Cinnamon Apples

I remember these as a child. They are great for breakfast or a side dish with pork.
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Course: Breakfast, Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 143kcal

Ingredients

  • 4 medium apples peeled and sliced about 2 lb
  • 1/2 cup firmly packed light brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 tbsp water
  • 1 tbsp butter

Instructions

  • Toss together the apples, brown sugar, cinnamon, and nutmeg in a large zip-loc bag to coat the the apples.
  • cook the apples with 2 tbsp of water and 1 tbsp of butter in a medium saucepan over medium heat. Stirring occasionally about 8 to 10 minutes or until the apples are tender,

Nutrition

Serving: 1serving | Calories: 143kcal | Carbohydrates: 24.3g | Protein: 0.4g | Fat: 5.9g | Cholesterol: 15mg | Sodium: 45mg

Gingerbread – Holiday favorite the family will love

Dec 9, 2019

Nancy Lee and Me - Gingerbread

Gingerbread – I remember this from when I was a kid. My mother made it all the time.

Origin

According to Rhonda Massingham Hart’s Making Houses, the first known recipe for this treat came from Greece in 2400 BC. Chinese recipes were developed during the 10th century and by the late Middle Ages, Europeans had their own version we know today.

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Gingerbread

I remember this from when I was a kid. My mother made it all the time.
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8 pieces
Calories: 375kcal

Ingredients

  • 1 egg
  • 1/2 cup sugar
  • 1/2 cup molasses
  • 5 tbsp butter melted
  • 2/3 cup water
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1/2 tsp salt
  • Whipped Cream

Instructions

  • Combine egg, sugar, molasses, butter and water mix well.
  • In a large bowl stir together flour, baking soda, ginger, and salt; add molasses mixture and beat until mixed well.
  • Pour into a greased 8-inch square baking pan. Bake at 350 degrees for 20 to 25 minutes or until cake tests done. (insert toothpick near the center should come out clean)
  • Serve warm topped with whipped cream

Nutrition

Serving: 1piece | Calories: 375kcal | Carbohydrates: 65.3g | Protein: 4.4g | Fat: 11.2g | Cholesterol: 48mg | Sodium: 435mg

Christmas Crack – Your kids will love this

Dec 5, 2019

Nancy Lee and Me - Christmas Crack

Christmas Crack a real holiday favorite your entire family will love this.

Origin

This was invented by London-based confectioner and baker Tom Smith (1823 – 1869) who set up shop in Goswell Road, Clerkenwell in the 1840s. Smith initially produced wedding cakes and sweets. On a trip to Paris he discovered the French ‘bon bon’, a sugared almond wrapped in a twist of tissue paper.

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Christmas Crack

A real holiday favorite.
5 from 1 vote
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Course: Dessert, Snack
Cuisine: American
Keyword: Christmas Crack
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Servings: 12 servings
Calories: 390kcal

Ingredients

  • 40 saltine crackers
  • 1 cup salted butter (2 sticks)
  • 1 cup light brown sugar
  • 1 tsp vanilla
  • 1 12 oz bag semi-sweet chocolate chips
  • nuts or sprinkles for topping

Instructions

  • Preheat oven to 400 degrees.
  • Line cookie sheet with nonstick aluminum foil (or use regular foil and spray generously with nonstick cooking spray.)
  • Cover cookie sheet with one layer of saltine crackers.
  • In a medium saucepan over medium high heat, bring butter and brown sugar to a boil, stirring continuously for about two minutes (it should be bubbly.)
  • Remove from heat, stir in one teaspoon pure vanilla extract.
  • Pour toffee mixture over crackers, then bake for 6 minutes.
  • Remove from oven, sprinkle top of warm crackers with milk chocolate chips.
  • Allow chocolate to soften for a minute or two, then spread chocolate evenly on top of crackers. Now is the time to add sprinkles or chopped nuts to the top.
  • Allow to cool, then break up into bite size pieces.

Notes

You can speed the cooling process by placing the tray into the freezer.

Nutrition

Serving: 1cookie | Calories: 390kcal | Carbohydrates: 42g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 32mg | Sodium: 175mg | Fiber: 2g | Sugar: 31g

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