English Toffee

This is a recipe from a lady, Ann Minter, at the church where I grew up.  She made this every year for the Annual Lord's Acre, which is a fundraiser for the church.  It included baked goods, canned goods, an auction and fun stuff for the kids.

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1 cup sugar
1 large Hershey bar (7 oz.) or milk chocolate chips
3 Tbsp water
1 1/2 cup chopped pecans, toasted
3 & 2/3 sticks real butter

Line a 9X13 inch pan with heavy duty foil.  Lightly butter.  Sprinkle with 1/2 cup pecans.  Place sugar, water, and butter in large, heavy saucepan and cook on high to medium to exactly 300 degrees on candy thermometer, stirring constantly.  (It will appear to be burning.)  Pour onto buttered, heavy duty foil.  Let it cool and then spread with melted chocolate.  Sprinkle with remaining chopped pecans.  Let chocolate cool.  Break into pieces.

Recipe Note:  The secret to making this recipe is to use real butter that is salted and fresh.

Strawberry Bread

This is one of my holiday favorites. I don't know why I just do it for the holidays.

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3 cups flour
1 tsp. baking soda
1 tsp. cinnamon
2 cups sugar
1 tsp. salt
2- 10 oz. pkgs. frozen strawberries
1 1/4 cup oil
4 eggs, well beaten
1 tsp. red food coloring

Reserve 1/2 cup strawberry juice for cream cheese spread. Mix all dry ingredients together. Make a hole in the center of the dry ingredients and pour strawberries, oil and eggs in. Mix by hand until all ingredients are thoroughly combined. Add food coloring and mix. Pour into a large greased and floured loaf pan. Bake at 350 degrees for 1 hour, or until toothpick inserted in center comes out clean. Let cool for 10 minutes and then remove from pan and cool completely.

I usually use small loaf pans and they take about 45 minutes to cook

Cream Cheese Spread:

1- 8 oz cream cheese softened
1/2 cup reserved strawberry juice

Mix together, and place between slices of strawberry bread.

Hazelnut Mocha Mix

This is my favorite alternative to hot chocolate. I am not a very big coffee drinker, unless it has a lot of stuff in it, so this is the way I do it.

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1 pkg. (1 lb., 9.6 oz.) Non-Fat Dry Milk Powder
1 pkg. (16 oz.) Powdered Sugar, sifted
1 pkg. (15 oz.) Chocolate Mix for milk
1 jar (11 oz.) Non-Dairy Powdered Creamer
2 jars (8 oz.) Hazelnut flavored Non-Dairy Powdered Creamer
1/2 cup Cocoa
1/4 cup Instant Coffee Crystals

Mix well. Store in airtight container. To serve: Mix 3 Tbls. in 6 oz. of hot water.

Fried Vegetable Batter

Here's something that's handy to have around. This isn't really a specific recipe, so-to-speak. But this batter is great on squash. It works for onion rings, too. You get the idea...

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3 tbls cornstarch
3 tbls flour
1 tbls cornmeal
1 tsp salt
1 tsp baking powder
6-8 tbls ice water


Mix it all together. Coat your vegetables. Throw them in some hot oil in a frying pan. Brown them on both sides.

Simple...and tasty.

The Gluten Free Life

You may notice several recipes labeled "gluten free" on this blog. I have two good friends here in Atlanta that have Celiac Disease, and cannot eat any gluten.

Gluten is found in wheat, rye, and barley, so my friends can't eat anything that contains any form of these.

If you know anyone that has to eat a gluten free diet, feel free to send them here. I'll always try to throw in gluten free recipes regularly.

Thanks!

Welcome to Cheryl's Menu!

My wife Cheryl is a great cook. She has lots of wonderful recipes, and people are always asking her for this recipe or that. So I thought to myself, a blog would be a great way to share those wonderful recipes and more!

She's also quite craft-y. In fact, she just finished making presents for all of younger sister's daughters: tie-dyed custom t-shirts.

So, hopefully with a little prodding from me, she'll share all of her secrets here, on Cheryl's Menu!