Desserts

English Toffee given by Torri Burtenshaw

1/4 Cup water
1 Cup Dark Brown Sugar
2 cubes butter (1 cup or 1/2 lb)

Make a foil pan. If you butter the counter and stick the foil on it you will find it easier to butter the foil to prevent sticking.

(My variation is to use a silicone mat that doesn't have to be oiled in any way.)

In a heavy and deep saucepan (we use a pressure cooker), heat on a high heat such as 8. Stir constantly with a silicone scraper or a long wooden paddle. Cook it to hard crack stage. You know it is at hard crack when the bubbles start smoking.

this is where I went wrong: I cooked it until the pockets were puffing steam and not puffing smoking. I let them do it for a little bit then thought it must be smoke. I was wrong, it was steam.

Pour it onto the silicone or foil so that it can spread. Naturally you should not scrape the extra out of the pan. It has heated to a different heat while being poured and will crystalize the sugar around where it is poured.

You can top this immediately with chocolate and/or crushed nuts. Sometimes we put the nuts in near the end so that they have a minute to roast.

This process from start to finish is about 18 minutes. If you half the recipe it is only about 9 minutes.

Whole Wheat/Whole oat flour cookies

I received this recipe from a roommate at BYU who lived in Georgia and then I modified it quite a bit. Still, I wish I remembered her name.

1 1/2 Cup Brown Sugar      (or raw cane sugar with molasses)

1 Cup Butter      (can be replaced by applesauce or other means.  I prefer butter to balance my blood sugar levels.

2 Eggs      (I use large)

2 tsp vanilla

2 Cups Oats      (measure out then grind in a blender or coffee grinder)

2 1/4 Cup whole wheat flour      (This works with soft white wheat or hard red wheat)

1 scant tsp Salt       (Sea Salt is more flavorful and does not contain iodine)

1 tsp Baking Powder      (I replace this with 1/4 tsp Cream of Tartar and 1/2 tsp Baking Soda)

1 tsp Baking Soda

2 Cups of small chopped items

Options I put in:

Enjoy Life chocolate chips, dried Cranberries, dried Blueberries, raw whole almonds, raw chopped pecans, raw hazelnuts, coconut

BAKE: 350 degree oven for 11-13 minutes

Use a tablespoon to measure out the cookie size

Other tips:

If you refrigerate the cookies it will be more moundish

If the butter is very melted the cookies will be flatter and wider

These are the cookies I use as granola bars.  With the butter involved it has simple sugars, complex sugars, protein, and fat.  Simple sugars are used for an immediate need for energy.  It takes longer to digest the complex, protein, and fat so you have extended energy for your exercise.

Baking Powder is made from aluminum which is a known cause of Alzheimer and Dementia so we have found B powder without the extra metal.

Whole Wheat Brownies

Brian has modified these brownies, and they are the best brownies I have ever had!  Here are our modifications:

1/2 Cup (1 stick) salted butter

2 1/2 ounces unsweetened baking chocolate

2 extra-large eggs

1 cup raw cane sugar or Dark brown sugar

1/2 teaspoon imitation vanilla extract or imitation rum extract, or (cherry, or rootbeer at only 1/4 tsp)

3/4 C Whole Soft White Wheat Flour or Kamut flour

pinch of salt

1/2 C nuts, chopped

Pre-heat oven to 350 F.

Butter an 8x8 or a 5x9 pan

"In a medium saucepan, melt the butter over medium heat.  Once melted, remove from the heat and add the chocolate.  Stir to melt the chocolate.  Let cool slightly.  The mixture should be just warm to the touch.  If it is too hot, the eggs will form curds.

"In a small bowl, beat the eggs with a fork until blended.  While using a whisk to stir the warm chocolate mixture, pour in the eggs.  Stir until thoroughly combined.  [At first you may go Aaaaah!  But keep stirring and it will become beautiful and smooth.]  Add the [raw cane] sugar and the vanilla and continue using the whisk to blend the ingredients.

"Switch to a wooden spoon and stir the flour and salt into the chocolate mixture.  Stir in the [nuts (we prefer pecans or cashews)].  Pour the into the prepared pan.  Bake for about 20 minutes, or until the sides are firma and the center is still soft.  To give the brownies a fudgey texture, it is important not to overbake them.  Cool in the pan.  cut into squares." --The Naturally Sweet Baker

If you like frosting you can make his baked frosting

1/4 Cup butter

1 1/4 oz unsweetened baking chocolate

1 extra large egg

Prepare as above instructed.

After the butter mixture is completely mixed: add sweet coconut flakes and brown sugar until you like how sweet it is and the consistency is not altered too much.

Pour the frosting on top of the brownies and return to the oven 10 minutes prior to the brownies being done.