HARD CANDY

Ingredients:

1 ¾ cups granulated sugar

2/3 cup light corn syrup

¾ cup water

1 dram (1 teaspoon) Lor Ann Gourmet Flavoring (www.lorannoils.com)

Lor Ann Tart and Sour Flavor Enhancer (to make fruit flavors sour – about 4 teaspoons) (www.lorannoils.com)

A few drops food coloring (optional)

Powdered sugar (optional)

Cooking spray (for candy molds)

Items needed:

Candy thermometer

2 quart sauce pan

Silicone spatula or wooden spoon

Cookie sheet, greased OR

Candy molds for hard candy

Directions:

Combine sugar, corn syrup and water in a 2 quart saucepan.  Stir over medium heat until sugar dissolves.  Bring mixture to a boil without stirring.  When syrup temperature reaches 260 degrees Fahrenheit, add color (optional).  Remove from heat at 300 degrees Fahrenheit or when drops of syrup form hard, brittle threads in cold water.  Stir in flavoring.  Candy is super hot, avoid the steam and touching the delicious treat while working with the hot gooey mixture.  Pour mixture into lightly oiled candy molds (score with a knife after 5 to 10 minutes to make it easier to break apart) or onto a greased cookie sheet.  If on a cookie sheet, score with a knife about 5 – 10 minutes after pouring on sheet  to form bite sized pieces.  When cool (30 minutes to an hour), break into pieces and dust with powdered sugar to prevent sticking.  Store in an airtight container.

Watermelon, Apple and Grape Hard Candy with Powdered Sugar

Candy Mold, bottom

Candy Mold, Top

CHOCOLATE ALMOND BUTTER SANDWICHES

Ingredients:

1 (12 oz. ) container smooth almond butter

1 cup powdered sugar

1 tablespoon butter, softened

2  (11.5 oz) bags of chocolate chips, divided (I used Ghirardelli milk chocolate chips)

Items needed:

1 baking sheet

Parchment paper

Baking spray

Heavy sauce pan or double boiler

Silicone, plastic or rubber spatula

(a space in the freezer to accommodate the baking sheet)

Directions:

Prepare a baking sheet by lining it with parchment paper.  Lightly spray parchment paper with baking spray.  Melt  1 bag of chocolate chips on low heat – stirring constantly, just until it is completely melted.  Continue stirring after removing from heat.  With a spatula, spread the chocolate into a ¼” layer on the prepared baking sheet.  Place the melted chocolate in the freezer for about 10 minutes or until set.    Meanwhile, in a medium mixing bowl, combine the almond butter, powdered sugar and butter.  Mix until combined.  Remove the baking pan with the chocolate layer from the freezer.  Spread the almond butter generously over the chocolate.  Return to the freezer.  Melt  the second bag of chocolate chips on low heat – stirring constantly, just until it is completely melted.  Continue stirring after removing from heat.  Remove the baking sheet from the freezer.  With a spatula, spread the chocolate over the almond butter layer.  Return to the freezer.  Let set (about 15 minutes).  Cut into squares with a food scraper, kitchen utility scissors, etc.  It will not cut into perfect squares, but do the best you can.  It will taste delicious, though.

Ingredients

Bottom Chocolate Layer

Getting Ready to Mix Almond Butter

Almond Butter Mixture

Almond Butter Layer

Top Chocolate Layer

All Set Ready to Cut

Cutting

Cutting into Rows

RASPBERRY FRENCH TOAST BAKE - A BRUNCH DELIGHT

INGREDIENTS FOR FRENch TOAST:

1 ½  (24 ounces) loaves Italian bread, cut into 1-inch cubes 12 ounces (1 ½ packages)  cream cheese, cubed 12 – 18 ounces raspberries, washed 1 teaspoon powdered sugar INGREDIENTS FOR EGG MIXTURE: 12 eggs 2 cups milk 1/3 cup maple syrup 1 teaspoon vanilla paste ¼ cup sugar 1 teaspoon cinnamon

DIRECTIONS:

1.	Place half of the bread cubes in a lightly greased 9x13 inch baking pan. Sprinkle cream cheese on top of bread cubes. Top with raspberries.  Sprinkle powdered sugar over raspberries.  Put remaining bread over raspberries. In a large bowl, beat together eggs, milk, vanilla paste, sugar, cinnamon and maple syrup. Pour egg mixture over bread. Cover pan and refrigerate overnight.
..	The next morning, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
	Cover pan with aluminum foil and bake in preheated oven for 60 - 90 minutes. Uncover pan and bake for an additional 30 minutes, until golden brown and center is set.  Serve with powdered sugar and syrup.

Ingredients Egg Mixture Bottom Bread Layer Cream Cheese on Bottom Bread Layer Raspberry Layer with Powdered Sugar Final Bread Layer Egg Mixture Poured over Bread Layer, Ready to Chill Overnight Just Out of the Oven - somewhat crispy on top

TOFFEE CHIP & BUTTER PECAN ICE CREAM PIE

Ingredients:

1 (16 oz. ) package ginger snaps

½ cup Butter, melted

1 (1.5 Quart) Butter Pecan Ice Cream softened

1(1.5 Quart)  Breyers Heath Blast Ice Cream, softened

Caramel syrup for garnish

Tofee Chips, for garnish

Whipping cream for garnish

Directions:

Make ginger snap dust for crust by placing 1 gingersnap at a time in a food processor.  Pour gingersnap dust into a large springform pan.  Pour melted butter into pan and mix gingersnap dust into the butter.  With a fork, press the mixture down on the bottom of the pan forming the crust.  Place springform pan in the freezer. 

Pour softened butter pecan ice cream into a large mixing bowl .Mix with a mixer . Remove pan from freezer and spread butter pecan ice cream over crust.  Place in the freezer.

Pour Heath Toffee Blast Ice Cream into a large mixing bowl.    Add about ¼ cup toffee bits. Mix with a mixer.  Remove pie from freezer .  Spread Toffee ice cream on top of Butter Pecan layer. Sprinkle Toffee Bits on top of Pie.

 Place in freezer .  Place in the freezer and freeze overnight. 

Carefully remove from freezer and using a knife dipped in hot water, scrape it along the sides of the springform pan and remove the sides of the pan. 

Serve with Caramel Sauce and Whipping Cream.

ingredients

the two ice creams

gingersnap dust

crust

softening butter pecan ice cream

butter pecan layer

softening toffee ice cream

adding toffee bits

toffee layer

ready to freeze

just out of freezer

FROZEN SOUR GRAPES PIE

INGREDIENTS:

1 can (14 ounces) sweetened condensed milk

1 ½ drams  = 1 ½ teaspoons (.125 oz. bottles) LorAnn Super Strength Grape Flavoring (http://lorannoils.com/)

4 teaspoons Tart & Sour  Fruit Flavor Enhancer – LorAnn Gourmet  ( http://lorannoils.com/ )

 Neon purple food coloring , 2 drops (optional)

1  ¼ cups whipping cream, whipped

1 cup whipping cream, whipped (for garnish)

Purple candy (Jelly Bellies, Sixlets, etc…for garnish)

1 shortbread crust (9 inches)

DIRECTIONS:

In a large bowl, combine the sweetened condensed milk, grape flavoring and tart and sour.  Mix well.  Add a few drops of purple food coloring and mix in.  Add more or less food coloring depending on the desired shade and intensity of purple.   

Whip 1 ¼  cups whipping cream. Fold a fourth of the whipped cream into grape mixture; fold in remaining whipped cream.  Spoon into crust.  Cover and Freeze over night.

Remove from freezer 10-15 minutes before serving.  Garnish with the reserved whipped cream and candies.

Ingredients

Adding Flavoring and Color

Mixing Flavoring and Color 

Adding Whip

This is a bad picture of it all whipped up

Ready to Freeze

Just out of the freezer

Garnished