- 4 tablespoons unsalted butter
- 2 onions, chopped
- 2 carrots, peeled and chopped
- 6 garlic cloves, minced
- 2 cans (35 ounces each) plum tomatoes, with their juices
- 8 large fresh basil leaves, slivered
- Pinch of sugar
- Salt and freshly ground pepper, to taste
- 4 cups chicken broth
- 1/4 teaspoon allspice
- 1 cup heavy cream
- Parmesan cheese, grated
- Melt butter in a large soup pot. Add onions, carrots, and garlic. Cook over medium heat until the vegetables have wilted, about 10 minutes.
- Add the tomatoes and their juices, basil, sugar, salt and pepper. Cook for 5 minutes. Then add stock and allspice, and slowly bring to a boil. Reduce heat, and partially cover, and simmer for 50 minutes.
- Puree the soup in batches in a blender or a food processor. Return it to the pot and add the cream, adjust the seasonings and heat through. Serve with parmesan cheese 8 to 10 portions.
Source: The New Basics Cookbook, pg. 99,100.
- 1 cup sugar
- 1 cup butter
- 2 tablespoons water
- 1 tablespoon light corn syrup
- 3/4 cups chopped toasted almonds
- 1/2 cup semisweet chocolate chips
- Butter square 9″ pan. Heat sugar, butter, water and corn syrup to boiling in heavy 2-quart saucepan over medium heat, stirring constantly. Cook, stirring constantly, to 290 degrees, 12 to 15 minutes. Mixture will be light brown and thickened. Remove from heat.
- Spread almonds in bottom of 9″ pan. Spread hot mixture evenly on top. Sprinkle chocolate chips evenly over hot candy. Cover until chocolate is softened, 1 to 2 minutes; carefully spread over candy. Let stand at room temperature until chocolate is firm, about 3 hours. Can speed up process in freezer.
- Loosen candy from sides of pan. Remove from pan. Break candy into pieces with knife. Cover and refrigerate any remaining candy.
Source: Betty Crocker’s Cookbook
Note- I made this and think the toffee was a bit too thick, I am going to try a little bigger pan next time. I also only cooked it to 250 degrees, it was thick, but still light in color. After cooling it was chewy. I might try using 1/2 milk chocolate and 1/2 semi-sweet chips next time, doubling it to a cup total chocolate.
- 1/4 cup oil
- 1/3 cup sugar
- 1/2 cup Mushroom popcorn
- Turn on electric popcorn popper.
- Drizzle oil onto popper, then sprinkle sugar, followed by the popcorn.
- Put on lid and pop until almost all of the kernels are popped.
- Unplug popper and turn upside down. Remove base.
- Add salt to taste, stir. (I add 10 grinds from my salt grinder)
Source: Patty Hartley
Note: I order Mushroom Popcorn from Amazon.
I bought the popcorn maker also from Amazon.