Share the Family Recipes!

Several years ago, I started a cookbook project, with the intent to compile recipes from each of Dell and Pearl's children and their families. Several recipes were collected and I began researching the options for having them published . . . and it was more time-consuming and expensive than I anticipated . . . then all the recipes got stuck in a drawer and thought about less and less.

Until now. Who needs another book on a shelf? We're going online! I am still adding all the recipes I was sent years ago, but it's a start. (Notice the recipes submitted from kids who are now teens?) And I'd love to continue adding! So if you have a recipe to add to our family cookbook, please send it to me in an email and I will get it right up! Feel free to add any anecdotes attached to the dish too. Photos would be great as well!

Subscribe over there on the right and any new recipes and updates will be sent directly to you.

Happy eating!

English Toffee

Rosalie Robison Risk

1 lb. butter
1 6-oz. pkg. chocolate chips
3 cups sugar
½ cup ground almonds for top
1 cup slivered chopped almonds

Melt butter slowly and add sugar and slivered almonds. Turn heat to high. Stir
constantly, until dark caramel color, about 5 minutes. Pour out onto large cookie sheet. Let cool 10 minutes then sprinkle chocolate chips over top, let melt and spread out evenly. Sprinkle almonds on top of chocolate. Refrigerate long enough for chocolate to harden. Break into small pieces to serve. Makes about 3 ½ pounds.

Source: Sandra Krehel, Bangor Daily News. Makes large batch of excellent
toffee.

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