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.
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.
It all started in Latin America. Chocolate’s 4,000-year history began in ancient Mesoamerica, present day Mexico. It’s here that the first cacao plants were found. The Olmec, one of the earliest civilizations in Latin America, were the first to turn the cacao plant into chocolate.
2cupsHershey's dark chocolate chips12 oz pkg divided
4egg yolks
1/3cupcornstarch
2/3cupsugar
3cupsmilk
2tbspbuttersoftened
19 inch Pie Shellpre-made
whip cream for topping (optional)
Instructions
Bake pie shell; cool. Stir together sugar, cornstarch and salt in 2 quart saucepan. Combine egg yolks and milk in container with pouring spout. Gradually blend milk mixture into sugar mixture. (You can use a pre-made pie shell to save time)
Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Add 1-3/4 cups chocolate chips; stir until chips are melted and mixture is well blended. Pour into prepared pie shell; press plastic wrap onto filling. Cool. Refrigerate several hours or until chilled and firm. Garnish with whipped cream and remaining chocolate chips, if desired. Makes 8 servings.
The Bundt cake derives in part from a European brioche-like cake called Gugelhupf. In the north of Germany and the southern Anglia peninsula Gugelhupf is traditionally known as Bundkuchen (German pronunciation: [ˈbʊntkuːxn̩]), a name formed by joining the two words Bund and Kuchen (cake).
Cream Cheese Pound Cake – Butter and cream cheese provide the rich taste in this deliciously dense pound cake. I always top mine with a fresh lemon glaze made of fresh lemon juice and confectioner’s sugar
Origin. The pound cake was named after its recipe. Created in England during the 1700s, original recipes called for one pound each of flour, sugar, butter, and eggs. The large quantities and no leveling made it a large, heavy cake that could easily feed big groups of people. Proportions were altered over time to make a smaller, lighter cake, but the name stuck. In the mid 1800s liquids were added and later baking powder in the 1900s.
Butter and cream cheese provide the rich taste in this deliciously dense pound cake. I always top mine with a fresh lemon glaze made of fresh lemon juice and confectioner’s sugar
Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over beat)
Add eggs, 1 at a time, beating until combined. Crack eggs into a bowl first before adding to the mixture to make sure you avoid shells in the cake mix.
Sift 3 cups of flour. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla.
Pour batter into a greased and floured 10-inch Bundt pan.
Smooth the top of the cake or bottom of the cake (depending how you look at it) with a spatula to even it out.
Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.
Notes
My pound cake had a crazy crusty layer on the bottom that I just peeled off. It was like candy, it was so sweet and crunchy but it wasn’t pretty so I just threw it away
Churro Cookies – These cookies are the perfect. Caramel gets sandwiched between puff pastry and then tossed in cinnamon sugar for a simple and fast, yet completely addicting treat.
Where was the churro born? There’s likely a very simple answer to that. It was in Spain, Portugal or China, depending on whether you ask someone from Spain, Portugal or China. No doubt I’m leaving out a dozen countries with persuasive arguments when looked at from the inside, but you get the idea. One thing’s for sure, though. The quickest way to get into an argument over the origin of a food is to claim it as your own.
These cookies are the perfect. Caramel gets sandwiched between puff pastry and then tossed in cinnamon sugar for a simple and fast, yet completely addicting treat.
Line a large baking sheet with parchment paper. On a lightly floured surface unfold one sheet of puff pastry. Using a 3” round cookie cutter, cut out circles. Repeat with other sheet.
Place half the circles on prepared baking sheet and place a caramel square in center of each. Top with remaining puff pastry circles and crimp edges with a fork.
In a small bowl, combine sugar and cinnamon. Brush cookies with melted butter and sprinkle with cinnamon sugar.
Bake until golden and puff pastry is cooked through, 15 minutes.
Ganache Dipping Sauce
Place chocolate chips in a medium heat-safe bowl. In a small saucepan over medium heat, heat cream until just simmering. Pour cream over chocolate chips and let sit for 2 minutes. Whisk until smooth. Let cool slightly.
White Castle traces the origin of the hamburger to Hamburg, Germany, with its invention by Otto Kuase. Some have pointed to a recipe for “Hamburgh sausages” on toasted bread, published in The Art of Cookery Made Plain and Easy by Hannah Glasse in 1758.
In a medium skillet over medium heat, brown the ground beef; drain fat
In a medium mixing bowl, combine cream of mushroom soup, onion, milk, salt and pepper to taste.
Alternately layer the potatoes, soup mixture and meat in a 11×7 inch (2 quart) baking dish. Bake in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender.
Top with Cheddar cheese, and continue baking until cheese is melted.
