I once had a friend who made this pie. Don loved it so much so I am putting this out for you all to try. It is yummy, to say the least.
- 3/4 cup sugar
- 1/4 cup flour
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- pinch of salt
- 6 cups thinly sliced Granny Smith apples, peeled and cored
- 1 cup English Toffee bits
- 2 tbsp. butter
Use your favourite pastry recipe and mix together the sugar, flour, cinnamon, nutmeg and salt . Set aside.
Peel, core and slice the apples. In a large bowl, mix the dry ingredients with the slices to coat well. Lay out the apple slices in attractive layers and sprinkle the remaining dry ingredients over the top. Dot the top with butter.
Bake at 425 degrees for 30 minutes. Turn down the temperature to 350 and bake for another 15-20 minutes. Make sure the apples are tender and it doesn’t get too brown.
Serve with cinnamon flavoured whipped cream and WOW!
Pumpkin Loaves
This recipe makes 2 loaves….one for now and one for unexpected company in the future.
- 3 1/2 cups flour
- 2 tsp. baking soda
- 1 tsp salt
- 3 cups sugar (yes, this is right)
- 2 tsp. cinnamon
- 2 tsp. freshly ground nutmeg
- 4 large eggs, beaten
- 2/3 cup water
- 1 cup Crisco oil
- 2 cups pumpkin puree not pie filling)
- 1 cup chopped pecans
- 1/2 cup English toffee bits
Sift dry ingredients in a medium bowl, add the beaten eggs, water, oil and pumpkin. Stir in the toffee bits and pecans until well blended. Grease 2 loaf pans and bake for about 1 1/2 hours in a 350 degree oven.
Check for doneness and let cool on a rack. Remove from the pans. Wrap in saran and, if freezing, insert inside a freezer bag.
Ice Cream Squares
You can use whatever combination you wish: strawberry ice cream, with chopped strawberry pieces and strawberry sauce; chocolate chips, chocolate ice cream and chocolate sauce; or this one.
- 1 1/2 cups flour
- 1 cup rolled oats (not the instant kind)
- 1 cup chopped pecans
- 1/2 cup dark brown sugar
- 1 cup butter, melted
- 1 cup English Toffee Bits
- 1 1/2 cups caramel sauce (homemade)
- 8 cups really good quality vanilla or butterscotch ice cream
Combine the flour, oats, pecans and sugar together. Add the melted butter and mix well and spread out evenly on a cookie sheet. Bake at 400 degrees for about 20-25 minutes, stirring occasionally until golden in colour.
Cool this mixture completely, then press half of the mixture into a 13 x 9 inch baking pan. Stir the toffee bits into the remaining mixture. Drizzle half the sauce over the oat mixture in the pan. Cover with softened ice cream. Cover with the remaining crumbs. Drizzle the remaining sauce over all.
Cover with plastic wrap, then tin foil and freeze. Cut into squares when ready to eat. You will be tempted to “drop by” the freezer from time to time….Yes you will!
Cinnamon Toffee Muffins
Aha! Another muffin recipe and this is a yummy one. What is better than cinnamon and toffee? okay, I know…chocolate but that’s another story.
- 7 tbsp. room temperature butter
- 2/3 cup sugar
- 1 large egg
- 1 1/2 cups flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- pinch of salt
- 4 oz. cinnamon chips (new on market here)
- 4 oz. English toffee bits
- 1/2 cup buttermilk
- 1 1/2 tsp. pure vanilla extract
Preheat oven to 350 degrees (this is a lower temperature than most muffins are baked in). Prepare muffin tins with nonstick spray and set aside.
Combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and beat until pale in colour and smooth in texture.
Sift the flour, baking powder, baking soda and salt. Add to the butter mixture in two additions alternating with the buttermilk and vanilla. Stir until just moistened and fill the muffin tins about 2/3 full. The batter, of course, will be lumpy.
Streusel Topping
- 2 tbsp. flour
- 1/3 cup dark brown sugar, packed
- pinch of ground cinnamon
- 1 tbsp. softened butter
Cut the butter into the above ingredients until it resembles coarse cornmeal. Place a generous tablespoon on top of each muffin and gently press to adhere.
Bake for about 20 minutes (check for doneness) and let stand for about 5 minutes before unmolding on a wire rack to cool.