If you like crunchy cookies, you’ll love these! You bake them in a jelly roll pan and then break them into any size pieces you want for a fun and yummy cookie experience.
Ingredients:
1 cup (2 sticks) butter, softened
1 cup white sugar
½ cup brown sugar
2 tsp vanilla extract
¾ tsp salt
2½ cups all-purpose flour
1 cup semi-sweet chocolate chips
8oz/227g chocolate covered toffee pieces (ex. Heath bar, Skor bar, Daim bar)
– Preheat oven to 325ºF/160ºC.
– Line bottom of 17″ x 11″ jelly roll pan with baking parchment. Set aside.
– Cream butter and sugars together.
– Mix in vanilla and salt.
– Stir in flour.
– Stir in chocolate chips and toffee pieces (dough will be quite crumbly).
– Even pour crumbs into jelly roll pan, then press crumbs firmly together into the pan.
– Bake for 30min (brittle should be golden brown and firm to touch).
– Cool in pan on wire rack.
– Break into pieces.
This potholder is a great project for beginners. It’s one of the first things I learned how to make when I started sewing. You can choose which shape you want to make – round, octagonal or square. They’re all easy, fun and make great gifts!
Seville orange marmalade is one of my favorites. It has the best sweet and tangy flavor. Seville oranges are often called sour oranges because of their bitter taste and they have lots of seeds. This makes them bad for eating, but perfect for marmalade!
You can adjust this recipe bases on the weight of your oranges, so there isn’t a specific starting quantity. When you get your oranges, weigh them whole. Double that amount and that’s the amount of sugar and water you will need to add. For example, in this video, I have 1.3kg of oranges, so added 2.6L of water and 2.6kg of sugar. It’s a 2-day process to make this recipe, but well worth it.
Day 1
– Wash your oranges.
– Cut oranges in half, ream out the juice into a bowl with a sieve on top (you want to catch all of the seeds and pith), and scrape out the remaining pith as well.
– Place all of the seeds and pith into the muslin and tie into a bag.
– Slice or chop orange peel into desired thickness/size you want for your marmalade.
– Place juice, peel, bag of seeds, and water into your preserving pan or a large stockpot and soak overnight.
Day 2
– Wash jars in warm soapy water and sterilize in water bath canner for 5 min. Leave them in the hot water until you’re ready to pour in the marmalade.
– Have the smaller saucepan on the stove with hot (not boiling) water and place the jar lids in the hot water to soften the rubber.
– Place a couple of small plates in the freezer.
– Place your preserving pan/stockpot of juice, water, peel, and bag of seeds on a medium heat and slowly bring to a boil.
– Boil for 1-2 hrs, until the peel has become translucent and breaks apart when squeezed between your fingers.
– Turn off the heat. Carefully squeeze all of the pectin out of the seed bag and into the oranges, then set seed bag aside.
– Stir all of your sugar into your oranges.
– Heat over a low heat, stirring, until sugar has completely dissolved.
– Once the sugar has dissolved, bring the marmalade to a boil over a medium-high heat, stirring until it reaches a boil.
– Boil for 10 min. without stirring.
– Turn off the heat. Test for set point – remove a plate from the freezer, place a small amount of marmalade on the plate and return it to the freezer for 1 min. After 1 min, remove the plate and run your finger through the marmalade. If it wrinkles at the sides and leaves a space where your finger went through, the marmalade has reached set point. If not, boil marmalade for another 2 min. and try again.
– Remove jars from hot water and ladle marmalade into jars. Wipe off any excess marmalade on the rims, add lids, and screw on bands until finger tight.
– Return to canner, bring to a boil, and process jars for 10min.
– Remove jars to a tea towel and let cool for 24 hrs. The lids will pop over this time.
– Check that all of the jars have sealed properly. If not, process again with a new lid or place in fridge to eat.
– Sealed jars will keep for about 1 yr in a cool, dark place.
1/2 cup Unsalted butter (1 stick), cubed
1/2 cup Heavy cream
3 tbsp Water
1/4 cup Light corn syrup
1 cup Sugar
1/2 tsp flaked sea salt
– Lightly oil a 9 x 5 inch loaf pan, line with parchment paper, and oil the parchment. Set pan aside.
– Place butter and cream in microwave-safe bowl/jug. Microwave for 1-2 min until hot and butter has melted. Set aside.
– In a small saucepan combine the water and corn syrup.
– Then gently add the sugar, so it doesn’t spray up the sides of the pan.
– Stir the sugar into the water and corn syrup, just moistening the sugar.
– Bring to a boil over medium heat, then cover with a lid for 1 minute.
– Remove lid and attach a candy thermometer.
– Continue to cook for 5 to 10 minutes, until the sugar reaches 320ºF/160ºC and has a slight amber color around the edge.
– Once the sugar reaches 320ºF/160ºC, carefully pour in about a sixth of the butter/cream mixture and stir using the candy thermometer. Be careful as it will bubble up quickly and is extremely hot.
– Continue to add small amounts of butter/cream mixture stirring, with candy thermometer, after each addition. It will continue to bubble up after each addition. (By adding the cream and butter, the temperature will drop).
– Once all of the butter/cream mixture has been added, continue to cook for another 5 to 10 minutes, until the caramel reaches between 240ºF-245ºF/115ºC-118ºC, depending on how soft you’d like your caramels (stop at 240ºF for softer caramels).
– Once the caramel reaches your desired temperature, pour into the prepared loaf pan.
– Cool 20 to 30 minutes and then sprinkle the sea salt over the caramel.
– Continue to cool completely – about 3 1/2 hours.
– Unmold the caramel. Cut into desired size and wrap in cellophane, parchment or waxed paper.
– If not eating right away, you can refrigerate or freeze them for later.
This is the best almond nougat recipe and it makes lots. I love giving it as a gift! Feel free to change the almonds to your favorite nut and add in some dried fruit too.
2 Egg whites, room temperature
3/4 cup Light corn syrup
1/2 cup Sugar
For the second part (nougat):
1 1/2 cups Light corn syrup
1 1/2 cups Sugar
4 tbsp Unsalted butter, melted
1 tsp Vanilla extract
1/4 tsp Salt
3 1/2 cups Whole raw almonds, skin on
– For the first part: Using an electric mixer, beat egg whites until stiff and set aside.
– In a small saucepan, combine corn syrup, 1/4 cup water, and sugar. – Clip on a candy thermometer and bring to a boil over high heat, stirring with a wooden spoon.
– Reduce to a medium heat and cook, stirring occasionally, until temperature reaches 242 degrees (soft-ball stage).
– Remove sugar syrup from heat. Beating constantly on medium speed, slowly pour hot syrup into egg whites. Continue beating for 3 to 4 minutes until syrup is incorporated.
– Spray an 8″ square baking pan with vegetable-oil spray, line with parchment, oil parchment, and set aside.
– For the second part: In a medium saucepan, combine corn syrup and sugar, clip on candy thermometer, and bring to a boil over high heat, stirring constantly with a wooden spoon.
– Reduce to a medium-high heat and cook to 280 degrees (soft-crack stage) without stirring. If heat is too high it can boil over, so watch carefully.
– Remove from heat and, without scraping pan, pour syrup over first part.
– Working quickly, stir with a wooden spoon until almost smooth.
– Stir in butter, vanilla, and salt until incorporated.
– Stir in nuts.
– Scrape into prepared pan, and smooth the top.
– Let stand at room temperature, uncovered, until firm, 4 to 6 hours.
– Unmold nougat from pan and cut nougat into bitesize pieces or other desired shapes. Wrap each piece in baking parchment or waxed paper.
– Coat a 12″ x 17″ rimmed baking sheet with cooking spray, line with parchment paper, and coat parchment with cooking spray. Set aside. – Pour 1/3 cup cold water into the bowl of an electric mixer. Sprinkle with gelatin.
– Place sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. Cover and bring to a boil.
– Remove lid, clip on candy thermometer, and cook, swirling pan occasionally, until syrup reaches 238 degrees (soft-ball stage).
– With mixer on low speed, whisk gelatin mixture, and slowly pour the syrup in a steady stream down the side of the bowl (to avoid splattering).
– Gradually raise speed to high and beat until mixture is thick, white, and has almost tripled in volume, about 12 minutes.
– Add vanilla and beat 30 seconds to combine.
– Pour mixture onto prepared baking sheet and smooth with a lightly oiled offset spatula.
– Let stand at room temperature, uncovered, until set, at least 3 hours or overnight.
– Coat snowflake-shaped cookie cutter with cooking spray to prevent it from sticking and cut out as many individual marshmallows as possible.
– Marshmallows can be stored in an airtight container at room temperature for up to 1 week.
These cookies are nice and spicy for the cooler weather and perfect for the holiday season! They are a cross between a gingersnap and a spice cookie and have a delicious snap when you bite or break them.
2 cups Flour
1 tsp Baking soda
½ tsp Salt
1 tsp Ground cinnamon
1 tsp Ground ginger
1 tsp Ground cloves
½ cup Vegetable shortening
½ cup Packed brown sugar
1 Egg
½ cup Molasses
White sugar and cinnamon for topping
– Preheat oven to 350ºF/180ºC and line 2 cookie sheets with baking parchment.
– In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and cloves.
– In the bowl of a mixer, beat together shortening and brown sugar.
– Mix in egg and molasses until well combined.
– Stir in flour mixture.
– Scoop into round balls and place on cookie sheets.
– Dampen the bottom of a glass and dip into sugar cinnamon mixture. Use this to flatten cookies to desired thickness, dipping glass into mixture between each cookie.
– Bake for 12-15min or until a light golden color and firm to touch.
– Cool on wire rack.
– place trimmed crabapples in a large saucepan and add 1 cup of water for every pound of crabapples.
– bring to a boil over medium-high heat.
– boil for 15 min and then crush crabapples with a potato masher and boil for a further 5 min.
– strain the crabapples through a jelly bag or cheese cloth into a container for at least 2 hrs or overnight.
– place a small plate in the freezer for checking set point later.
– place juice in a saucepan and add 2/3 cup sugar for every cup of juice.
– bring juice and sugar gently to a boil while stirring constantly. Continue to boil for 15-18 min while stirring.
– after 15 min, remove the plate from the freezer and add a small amount of jelly onto the plate and return to the freezer for 1 min.
– remove plate again and run finger through the jelly. If the jelly wrinkles, it’s ready. If not, continue to boil jelly for another couple of minutes and test again.
– remove jelly from heat and skim any foam/scum off the top.
To preserve:
8 qt. pan for jam
Smaller pan for lids
Large pan/stockpot for canning – I use a 21 qt. canner that has a jar rack as well.
Mason jars
Funnel
Jar-lifting tongs
– wash jars and lids with hot and soapy water and rinse well.
– to sterilize jars, place jars in canner with just simmering water. Leave the jars in there until ready to use.
– warm lids (do not boil) in smaller pan.
– pour hot jelly into jars.
– make sure there’s no jelly on the rim of the jars that could affect the seal. Clean with a damp cloth.
– place lids on top of jars and screw on bands until finger tight.
– place jars in canner and lower into water. Make sure there’s at least 2 inches of water over the top of the jars. Bring water to a boil and process jars for 10 min. Use the following chart to adjust water canning times for different altitudes:
– remove jars from water and place on a towel for at least 12 hrs. During this time you’ll hear each of the lids pop as they seal.
– check the jars have sealed properly – they shouldn’t move up and down when you press in the middle of the lid. If a jar hasn’t sealed, you can refrigerate it and eat it or you can process the jar again using a new lid.
– keep processed jars in a cool, dry and dark place. They will last for about 1 year. Enjoy!
This is a really yummy and easy peach jam recipe. It’s great to give as a gift or keep it and enjoy it yourself! This recipe makes 10 half pint jars.
Ingredients:
7 cups peaches, crushed* (about 12 whole peaches)
juice from 2 lemons
8 tbsp classic pectin
5 ½ cups sugar
* to crush peaches, place in a single layer in the bottom of your pan and crush with a potato masher.
Equipment:
8 qt. pan for jam
Smaller pan for extra hot water
Large pan/stockpot for canning – I use a 21 qt. canner that has a jar rack as well.
10 half pint mason jars
Funnel
Jar-lifting tongs
Ladle
Magnetic lid lifter or tongs
– to remove skin from peaches, cut a small cross in the bottom of each peach.
– place peaches in boiling water for 30-60s and then remove to a bowl of ice cold water.
– once cool, peel peaches, remove pits and cut into pieces and crush.
– wash jars and lids with hot and soapy water and rinse well.
– to sterilize jars, place jars in canner with just simmering water. Leave the jars in there until ready to use.
– warm lids (do not boil) in smaller pan.
– in 8 qt. pan, mix peaches and lemon juice. Gradually stir in pectin.
– bring mixture to a boil on high heat, stirring constantly.
– add sugar all at once and stir to dissolve. Bring to a hard boil (that can’t be stirred down) and then boil for 1 minute. Use a spoon to skim any foam from the top of the jam.
– remove from heat and ladle into hot jars. Fill to about ¼ inch from the top.
– make sure there’s no jam on the rim of the jars that could affect the seal. Clean with a damp cloth.
– place lids on top of jars and screw on bands until finger tight.
– place jars in canner and lower into water. Make sure there’s at least 2 inches of water over the top of the jars. Bring water to a boil and process jars for 10 min. Use the following chart to adjust water canning times for different altitudes:
– turn off heat, remove lid and allow jars to sit for 5 min.
– remove jars from water and place on a towel for at least 12 hrs. During this time you’ll hear each of the lids pop as they seal.
– check the jars have sealed properly – they shouldn’t move up and down when you press in the middle of the lid. If a jar hasn’t sealed, you can refrigerate it and eat it or you can process the jar again using a new lid.
– keep processed jars in a cool, dry and dark place. They will last for about 1 year.
It’s so easy and fun to make your own jam. Blueberry jam is one of my favorites!
This recipe makes 5 ½ x half pint jars – 5 to store or give as gifts and ½ for you to eat right away.
* to crush blueberries, place in a single layer in the bottom of your pan and crush with a potato masher.
Equipment:
8 qt. pan for jam
Smaller pan for extra hot water
Large pan/stockpot for canning – I use a 21 qt. canner that has a jar rack as well.
6 half pint mason jars
Funnel
Jar-lifting tongs
Ladle
Magnetic lid lifter or tongs
– wash jars and lids with hot and soapy water and rinse well.
– to sterilize jars, place jars in canner with just simmering water. Leave the jars in there until ready to use.
– warm lids (do not boil) in smaller pan.
– in 8 qt. pan, mix blueberries and lemon juice. Gradually stir in pectin.
– bring mixture to a boil on high heat, stirring constantly.
– add sugar all at once and stir to dissolve. Bring to a hard boil (that can’t be stirred down) and then boil for 1 minute.
– remove from heat and ladle into hot jars. Fill to about ¼ inch from the top.
– make sure there’s no jam on the rim of the jars that could affect the seal. Clean with a damp cloth.
– place lids on top of jars and screw on bands until finger tight.
– place jars in canner and lower into water. Make sure there’s at least 2 inches of water over the top of the jars. Bring water to a boil and process jars for 10 min. Use the following chart to adjust water canning times for different altitudes:
– turn off heat, remove lid and allow jars to sit for 5 min.
– remove jars from water and place on a towel for at least 12 hrs. During this time you’ll hear each of the lids pop as they seal.
– check the jars have sealed properly – they shouldn’t move up and down when you press in the middle of the lid. If a jar hasn’t sealed, you can refrigerate it and eat it or you can process the jar again using a new lid.
– keep processed jars in a cool, dry and dark place. They will last for about 1 year.
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