Dessert Recipes

English Toffee


  • 2 cups sugar
  • 1-1/2 cups butter (can be more)
  • 1 cup sliced almonds
  • 1 bag chocolate chips
  • 1 teaspoon vanilla


Heat electric skillet to 400 degrees. Melt butter and sugar, stirring, for 7 minutes. Add nuts and vanilla; stir until brown and toffee-colored (temperature 280 degrees). Spread on cookie sheet and top with chocolate chips (spread when chips are melted). Top with more sliced almonds. (You can also use white chocolate.)

Serves: 20.
Per serving: 142 Calories, 5g fat (29% calories from fat), 1g protein, 26g carbohydrate, 2mg cholesterol, 10mg sodium.

Pumpkin Bread Pudding


  • 2 cups half & half
  • 15 ounces pumpkin
  • 1 cup, plus 2 Tablespoons brown sugar, packed
  • 2 large eggs
  • 1-1/2 teaspoons pumpkin pie spice
  • 1-1/2 teaspoons ground cinnamon
  • 1-1/2 teaspoons vanilla extract
  • 10 cups cubed egg bread
  • 1/2 cup golden raisins


Preheat oven to 350 degrees. Whisk half & half, pumpkin, eggs, pumpkin pie spice, cinnamon, and vanilla extract in a large bowl to blend. Fold in bread cubes and stir in raisins.

Transfer mixture to 11 x 17-inch glass baking dish and let stand for 15 minutes. Bake for about 40 minutes.

Serves: 10
Per serving: 284 Calories, 9g fat (28% calories from fat), 7g protein, 45g carbohydrate, 74mg cholesterol, 235mg sodium.

Spiced Pecans


  • One 10-ounce bag pecans
  • 1 cup powdered sugar
  • 1-1/2 Tablespoons cayenne pepper
  • 2 cups peanut oil
  • 1 quart water


Bring water and pecans to a boil, then drain pecans in a strainer and spread on a paper towel. Do not overcook pecans. Heat peanut oil to 350 degrees in a wok or similarly sized pan. Sift sugar and pepper together and add nuts to coat.

Place nuts in oil and fry to a dark golden brown (just a few minutes). Drain on a metal cookies sheet, not foil or paper. This recipe can be made hotter with more pepper.

Serves: 10
Per serving: 469 Calories, 47g fat (88% calories from fat), 1g protein, 13g carbohydrate, 0mg cholesterol, 1mg sodium.

Ginger Scones


  • 11 tablespoons butter, small cubes
  • 2 1/4 cups flour
  • 1/3 cup sugar
  • 1/4 teaspoon grated lemon rind
  • 1 tablespoon baking powder
  • 3/4 cup whipping cream
  • 2/3 cup diced crystalized ginger


Preheat oven to 400 degrees. Use parchment paper over baking sheet. Blend flour, sugar, baking powder in processor. Add lemon rind and process. Add butter and pulse into flour mixture until it resembles course meal. Transfer mixture to large bowl. Add ginger and mix. Make well in center, add 3/4 cup cream. Stir to combine with fork. This can be very crumbley but turn it out into floured surface and with a pastry scraper form into ball. Divide in two. Form each part into disk 6 inches wide and divide into 6 wedges. Brush top with cream and bake for about 18 minutes, until light brown. The dough freezes beautifully. Take directly from freezer to oven without thawing.

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Per serving: 251 Calories, 16g fat (57% calories from fat), 3g protein, 24g carbohydrate, 48mg cholesterol, 203mg sodium.