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.
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.
4 tbsp Butter, melted
1 cup Graham cracker crumbs
1 cup Sweetened flaked coconut
1 cup Chocolate chips
1 cup Walnuts
1 can Sweetened Condensed Milk
– Preheat oven to 350ºF/180ºC. Line an 8″ (20cm) square pan with a piece of parchment.
– Mix melted butter and graham cracker crumbs and press into the bottom of the pan.
– Sprinkle the coconut, chocolate chips, and walnuts over the top.
– Evenly drizzle the can of sweetened condensed milk on top and bake for about 30min or until golden brown.
– Cool on wire rack.
This is a great recipe for a last minute fruitcake. It’s nice and moist and only takes a day to make! Substitute your favorite dried fruits, nuts, and liqueur.
Makes a 9″ round or 8″ square.
2½ lbs Mixed dried fruit/glace fruit
2 sticks + 2 tbsp Butter
1¼ cups Brown sugar
1 tbsp Corn syrup
½ lemon, juice and zest
¼ tsp Nutmeg
¼ tsp Allspice
¼ tsp Cloves
¼ tsp Salt
1 tsp Cinnamon
½ tsp Curry powder
2½ oz Blanched almonds, chopped
¾ cup Brandy
1 tbsp Cornflour
2 cups Flour
1 tsp Baking powder
1 tsp Baking soda
– Preheat oven to 320ºF/160ºC.
– Line baking pan with baking parchment. If using a regular baking pan, wrap some newsprint or parcel paper around the outside of the pan and secure with baking twine.
– In a large pot, bring fruit, butter, brown sugar, and corn syrup to a boil, stirring constantly.
– Once bubbling, add in lemon zest, lemon juice, nutmeg, allspice, cloves, cinnamon, curry powder, salt, almonds, and brandy.
– Simmer for 10 min, stirring constantly.
– Remove from heat and cool completely.
– Once cool, stir in corn flour.
– Mix in eggs, then flour, baking powder, and baking soda.
– Scrape into prepared pan.
– Bake at 320ºF/160ºC for 30min. Then reduce temperature to 250ºF/120ºC and bake for 3½ hrs or until done.
1 bag (14oz) Sweetened flaked coconut
1/2 cup Sugar
1/4 tsp Salt
3 Egg whites
1 tsp Vanilla extract
– Preheat oven to 325ºF/160ºC. Line a cookie sheet with parchment.
– Mix coconut, sugar, and salt in a bowl.
– Add egg whites and vanilla and mix until thoroughly combined.
– Bake 15-25 min. until golden brown.
– Cool on wire rack.
This is a very easy recipe and works every time. If you’d like to make it a little more homemade, you can always make your own crust and you can puree your own pumpkin.
To make your pumpkin puree, cut a pie pumpkin in quarters, scoop out seeds, place in a large microwave safe bowl with some water in the bottom, cover with cling film, and cook for 15min in mircowave. Once flesh is cooked, puree with food processor or blender. I ususally pass the puree through a sieve to make sure I get a very smooth puree.
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
2 cups flour
1 tbsp baking soda
2 tbsp sugar
1/2 – 3/4 tsp salt
3 tbsp butter, cold
3 tbsp shortening
3/4 cup buttermilk
– Preheat oven to 450ºF.
– Whisk flour, baking powder, sugar and salt in a large bowl.
– Cut in butter and shortening.
– Stir in buttermilk with a fork until just holding together.
– Turn out onto work surface and gently knead a few times to combine.
– Roll or pat out dough to about 3/4 inch thick and cut into desired shapes.
– Bake 12-15 min or until light golden on top.
– Cool on wire rack.
This is my quick & easy go-to chilli recipe. It takes about 30-60min to cook and tastes great.
The ingredient list is short, but you can add or substitute whatever you like. I usually serve this with rice, a baked potato, some corn chips or just on its own with some grated cheese. This chilli recipe also freezes well, so I often make a double batch and then freeze individual portions for later.
Chilli Recipe — Serves 4-6:
1 onion, chopped
1 pepper (any colour), chopped
500g ground/mince beef
1 tablespoon tomato paste
3 tablespoons ground chilli seasoning
1 teaspoon cayenne pepper
2 x 420g tins diced tomatoes
1 x 400g tin red kidney beans, rinsed and drained
1-2 tablespoons olive oil
salt & pepper
– Heat olive oil in a medium saucepan over medium heat. Add onion and pepper and saute until onion has softened.
– Add beef mince and stir until browned.
– Add tomato paste and mix in well. Then add chilli seasoning, cayenne pepper, salt and pepper and mix.
– Add tinned tomatoes and kidney beans and stir well.
– Reduce heat to medium-low and simmer about 30 minutes, stirring occassionally, until desired consistency is reached.
Please note: If you are going to simmer longer than 30 minutes, then reduce heat to low or add more liquid (tomato sauce or an extra tin of tomatoes).