Momma's Rocha (Toffee)

 

This toffee is a newer holiday tradition at my parents house.  Super easy to make and so yummy.  

Here is what you need to know - It hasn't ever flopped on my mom, but she ALWAYS uses a Cast Iron Skillet!

Grease a cookie sheet so that it is ready for the completed toffee.

In this order place in your hot cast iron skillet:

1 Cup of Sugar

1 Cup of Butter - No substitutes - otherwise it will flop

On High you are going to bring this to a boil for 3 minutes.  Just adjust your temperature to make sure that you don't scorch it but don't go below medium high.  Stir this constantly with a very heat resistant spoon. 

Have hot pads handy.  When the color changes you will know that it is ready for the Vanilla.  It will start to have darker amber swirls, add 1 Tsp of Vanilla, and stir it up.  Pour immediately onto the greased cookie sheet.  Wait a few seconds and sprinkle with chocolate chips over the top. When they look glossy you will use your spoon and spread out evenly over your toffee mixture.  You can add nuts to the top now if you prefer.  Let it cool and break apart. 

So here are the notes momma gave me - 

ALWAYS use cast Iron

ALWAYS use a very heat proof utensil.

Have a hot pad handy.

If you would like to change it up a bit - you can omit the vanilla and replace with a rum flavor, and add almonds to the toffee before pouring onto the cookie sheet.

Perfect Chocolate Chip Cookies

 These cookies are a large, chewy, yet crunchy treat.  Packaged beautifully they would make a great gift! They are delicious and special!  My husband is a self proclaimed research nerd, and he is the one who dug out this recipe.  He received Cook's Illustrated for his birthday from my Mom last year which sent him running to the library to find back issues.  Their test kitchen's will make 175 batches of cookies to find the perfect one, and my sweetheart agrees that this is the perfect chocolate chip cookie! 

1 3/4 cups unbleached all-purpose flour
1/2 teas. baking soda
14 Tablespoons (1 3/4 sticks) unsalted butter
1/2 cup granulated sugar
3/4 cup packed dark brown sugar
1 teas. salt
2 teas. vanilla
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips or chunks
3/4 cup chopped toasted pecans

1. Adjust oven rack to middle position and heat oven to 375 degrees.  Line 2 large (18- by 12-inch) baking sheets with parchment paper.  Whisk flour and baking soda together in medium bowl; set aside.

2.Heat 10 Tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes.(Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned.) Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.  Stir remaining 4 Tablespoons butter into hot butter until completely melted.

3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated.  Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds.  Let mixture stand 3 minutes, then whisk for 30 seconds.  Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny.  Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute.  Stir in Chocolate chips and nuts, giving dough final stir to ensure no flour pockets remain.

4. Divide dough into 16 equal portions, each about 3 Tablespoons (or use #24 cookie scoop).  Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (smaller baking sheets can be used, but require 3 batches.)

5. Bake cookies 1 tray at a time until the cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.  Transfer baking sheet to wire rack; cool.  Cool completely before serving.

Koehler Buttermilk Cake

submitted by Lorraine Branham

2 Cups sugar
3/4 cup shortening
3 eggs
2 cups flour
1 teaspoon baking powder
1/2 teaspoon soda
1/8 teaspoon salt
1 cup buttermilk
1 Tablespoon Almond flavoring
1 teaspoon vanilla

Cream sugar and shortening together. Beat in eggs one at a time. Sift dry ingredients and add alternately with buttermilk.

Bake in greased Bundt pan at 350 for 45-50 minutes.

Butterfinger Cake

submitted by Dara's Aunt Lorna Gundaker of Arkansas



One Box Devils Food Cake Mix
One can of Caramel topping
One can of condensed milk
One large tub of cool whip
One large Butterfinger candy bar
Prepare cake according to pkg directions. Immediately after removing cake from the oven poke several wholes into the top of the cake with a fork. Mix sweetened condensed milk and caramel together. Pour over the hot cake and spread as evenly as possible. Chill well. After cake has cooled completely spread cool whip over the top. Place Butterfinger in a large plastic zip lock bag and break into crumbs. Spread the Butterfinger bar all over the top!

Chocolate Lowfat Muffins

Submitted by Kim Rojak - Missionary to Vanuatu

3/4 c. sugar
1/2 c. cocoa
2 t. b.powder
1 t. soda
1/2 t salt
2/3 c. lowfat vanilla yogurt
2/3 c. skim milk
1/2 t. vanilla
1/4 c. chocolate chips

sift dry ingredients together then add yogurt and milk. mix well and add choc. chips and vanilla

Fill greased muffin tins and bake at 375 til toothpick inserted comes out clean.

Yum!

Enjoy with a cup of tea or cold milk

German Chocolate Upside Down Cake

from the kitchen of Mitzi Alexander
submitted by Dara Singleton

1. Put in the bottom of a 9x13 pan sprayed with non stick cooking spray:

1 cup coconut
1 cup of chopped pecans

2. Mix a german chocolate came mix according to pkg directions and pour into the pan.

3. Heat to soften and blend:

1 stick of butter
1 8 oz pkg of cream cheese

Add:
1 lb. of powdered sugar and blend well.

Drizzle over the top of the cake mix. Do not touch the sides of the pan with the cream cheese mixture because it will burn.
Bake according to box directions,
Remember this is a moist cake - do not over bake!!!

Awesome Chocolate Sauce

submitted by Dara Singleton

1/3 cup cocoa
1/4 cup butter
2/3 cup sugar
1 5 ounce can (2/3 cup) evaporated milk

In a small heavy sauce pan melt the chocolate and butter. Add the sugar; gradually stir in the evaporated milk. Bring mixture to boil; reduce heat.
Boil gently over low heat for 8 minutes, stirring frequently.
Remove pan from heat. Cool slightly.
Serve warm over ice cream. Cover and chill any leftovers. Makes 1 1/2 cups!

To reheat this rich sauce in your microwave oven, allow 15 - 30 seconds on high.

"Twix Bars"

submitted by Jana Van Gorp

These are so delicious - I requested that Jana submit her recipe because it is so easy and taste so much like a twix bar! Thanks Jana!

Spread in a greased jelly roll pan: 1 tube Pillsbury sugar cookie dough
Bake at 350 until golden brown.
Melt 14 to 16 oz. caramels, 1 stick margarine, 1 can sweetened condensed milk
Spread over cookie crust. I let it cool for a while before proceeding.
Melt: 1 pkg milk chocolate chips, 1 1/2 cups peanut butter
Spread over caramel layer. Set in refrigerator until firm, then cut into bars.

Candy Pizza

submitted by Mandy Cecil (our resident dessert queen!)

1 roll of refrigerated chocolate chip cookie dough
1/2 cup peanut butter (crunchy or creamy, whatever you like)
1 cup chocolate chips
Candy bars, whatever you like (example: 1 Reese's Peanut Butter Cups, 1 small bag M&M's, 1 Kit Kat bar, 1 Milky Way... whatever you like, but if you only pick one of 2 of these, you will need about 3 or 4 bars each. You will also need to cut these, well, not the M&M's)

Roll out cookie dough onto round cookie sheet or stone. Bake at 350 degrees for 10 to 15 minutes, or until golden brown. As soon as you take it out of the oven, sprinkle the chocolate chips all over and peanut butter. Spread all over pizza. Cut into (however big you want them) pieces. Sprinkle cut candy bars all over. ENJOY!!!!!!!!!!!!!!!!!!!

note - Mandy brought this to a party at Mike and Naphtali's house one night and it was a huge hit. Everyone loved this full of Chocolate Pizza!

Wacky Cake - (Chocolate)

Submitted by Lorraine Branham
This is Carmen Mailes "Wacky Cake" that Grandma Branham used to make all the time. It's called "Wacky" because it has no eggs in it.

Mix dry ingredients together, then add water, oil and vanilla. Bake at 350 for 35 minutes.
3 cups flour
2 cups sugar
6 Tbs. cocoa
1 teas. salt
1 teas. soda
2 cups cold water
3/4 cup oil
vanilla

Frosting:

Bring to a boil, and cook 3 minutes.
1 cup sugar
1/2 stick butter
1/2 cup cocoa
1/4 cup milk

Stinson Fudge

submitted by Adrian Stinson

1 Pkg Marshmallows

1 ½ Cup Sugar

2/3 Cup Carnation Milk

¼ Cup Butter
¼ Tsp Salt

1 – 12 oz. bag of Nestle Chocolate Chips
1 Cup chopped pecans

1 Tsp Vanilla

Combine Marshmallows, butter, salt, sugar and milk – stirring over medium heat. Bring to full boil for 5 minutes. Remove from heat. Add chocolate chips and vanilla. Stir until chips are melted. When mix is smooth, stir in nuts. Pour into buttered pan and chill until firm.
~Enjoy!~

Better than Anything Cake

submitted by Adrian Stinson

1 box of German Chocolate Cake
3 eggs

Oil

1 can Sweetened Condensed Milk

1 bottle of squeezable Caramel Syrup

1 container of Cool Whip

1 large Chocolate and Nut Candy Bar

(Snickers, Heath, Symphony)

Pre-Heat oven to 350 degrees. Prepare cake according to directions on cake mix box. When cake is finished baking pull from over and let cool for 15 minutes. Then take the end of the handle of a wooden spoon a poke holes throughout the cake. Fill the holes with sweetened condensed milk and caramel (save some caramel for use later). Let the cake cool for 2hours. Right before serving, frost the cake with Cool Whip, break down the candy bar and sprinkle on cake. Drizzle on remaining caramel syrup. Slice and serve

~Enjoy!~

Scotch –a-roo’s

Submitted by Pastor Lori Eilers

2 cups sugar

1 cup white corn syrup

bring to just boiling and add 1 cup peanut butter

Mix well and add 6 cups rice krispies

Spread into a greased 9x13 pan

Frosting

1 cup chocolate chips

1 cup butterscotch chips

2 tsp. Butter

a splash of water

Melt together slowly and spread on bars

These are Michael “Obie” Oberbeck’s FAVORITE bars. You can’t get much easier than this!