Sponge Toffee

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Years ago (and I mean years ago), I made Sponge Toffee daily. I covered it in chocolate, broke it up into chunks, wrapped it up and sold it to convenience stores for them to sell.  I called it Rocky Toffee.  It got to the point where I could no longer get rid of the sweet smell of Sponge Toffee in my home.  I had to stop.  I’m sure my teeth were happy about that as well.  It’s still one of my most favourite candy treats. Nothing like Sponge Toffee.

Note: The next time I make this recipe I will update with photos.

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Ice Cream Cake (Quick and Easy)

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I have eaten this Ice Cream Cake on several occasions and it’s always a hit.  Many of us prefer it to a popular Ice Cream Cake that must be purchased.  Note: If you’re putting the cake in the freezer to eat at a later time, when you do serve it, be sure to let it sit on the kitchen counter for about 10 minutes to soften a bit so scooping will be easier. Continue reading

Lentil Quinoa Salad

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This is a great summer salad. Tastes great the next day.  Pack it in your lunch for a very healthy meal.  Your co-workers will be wanting to trade when they see what you have.

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Parsley, Zucchini, Basil, Olive Oil, Cooked Lentils, Carrots, Cucumber, Cooked Quinoa, Peppers, Lemon Juice.

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Mix all the ingredients together.  Add Salt to taste (I added 1/2 tsp salt).   I used about 2 Tbsp Lemon Juice.  Add more if you like.  Adjust the taste to your liking.

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Pumpkin Spice Scones

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These Pumpkin Scones bake up quick.  Don’t forget the icing to make them complete. Your friends and family will be impressed with these morsels!

Note: The next time I make this recipe I will update with photos.

Pumpkin Spice Scones
Author: 
Recipe type: Baking
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
 
Preheat oven to 425° F. Lightly oil a baking sheet or line with parchment paper.
Ingredients
FOR THE SCONES:
  • 2 cups Flour
  • 7 Tbsp Sugar
  • 1 Tbsp Baking Powder
  • ½ tsp Salt
  • ½ tsp Cinnamon, ground
  • ½ tsp Nutmeg, ground
  • ¼ tsp Cloves, ground
  • ¼ tsp Ginger, ground
  • 6 Tbsp Butter, cold
  • ½ cup Pumpkin, cannned
  • 3 Tbsp Half & Half (half cream/half milk)
  • 1 Egg
SPICED ICING
  • 1 cup Icing Sugar (powdered sugar)
  • 3 Tbsp Icing Sugar (powdered sugar)
  • 2 Tbsp Whole Milk
  • ¼ tsp Cinnamon,ground
  • ⅛ tsp Nutmeg, ground
  • 1 pinch Ginger, ground
  • 1 pinch Cloves, ground
Instructions
TO MAKE THE SCONES:
  1. Combine Flour, Sugar, Baking Powder, Salt, and Spices in a large bowl. Using a pastry knife, fork, or food processor, cut Butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
  2. In a separate bowl, whisk together Pumpkin, Half & Half and Egg.
  3. Fold wet ingredients into dry ingredients. Form the dough into a ball.
  4. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide).
  5. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions.
  6. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
  7. Bake for 14-16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
SPICED ICING
  1. Combine the ingredients for the spiced icing together. Drizzle this thick icing over each cooled scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.