Holiday

Simple 6 . . . HOLIDAY

Caramel Candies

2 cups sweetened condensed milk
1 cup (2 sticks) unsalted butter
3/4 cup sugar
4 Tbsp light corn syrup
1 tsp vanilla extract
sea salt, optional

Line a 9×9-inch baking dish with parchment paper, leaving 1-2 inches hanging over the sides. Place a medium saucepan over medium heat and combine butter and sugar until butter is melted and sugar dissolved. Stir in condensed milk and corn syrup, and bring to a boil. Continue to stir constantly and reduce heat to low. Cook mixture until it’s an amber color, about 8 minutes. Stir in vanilla extract and cook for another 1-2 minutes, or until caramel is a deep amber color. Pour into lined baking dish, sprinkle with sea salt (if using) and let cool. Once set, slice caramel into thin strips. Wrap caramels in wax paper or serve as is!

4 Dozen

. . . Recipe & Photo from 12 Tomatoes

No-Bake Pumpkin Cheesecake

1/2 tsp butter
3 - 4 pcs. Effie's Corncakes
1 Tbsp melted butter
8 oz. mascarpone cheese
Pinch salt
2 ½ Tbsp Stonewall Kitchen Maple Pumpkin Butter

Lightly butter a small 4-5 inch spring form pan and set aside. Using the food processor grind the Corncakes to an even crumb. Transfer to a small bowl and combine with the melted butter to form a moist meal. Press the Corncake crumbs into the bottom of the buttered spring form pan and distribute evenly. Refrigerate for 1 hour before filling OR bake in a 350 degree oven for 7 – 8 minutes to help the crust set. Cool before filling. Combine 1 ½ T. Maple Pumpkin Butter and the Mascarpone cheese in a small bowl with a pinch of salt. Fill the cooled Corncake crust and smooth the top with the back of a knife. Spoon the remaining tablespoon of Maple Pumpkin Butter over the top of the cheesecake and spread evenly. Cover loosely and refrigerate for at least 1 hour before serving.

Serves 8

. . . Recipe & Photo from Effie's Homemade

English Toffee

8 oz Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar or your favorite Ghiradelli chocolate bar
3/4 cup pecans, finely chopped
1 cup butter
1 cup sugar
2 Tbsp water
1/8 tsp salt (optional)
1 tsp pure vanilla extract

Preheat oven to 350F. Toast the chopped pecans on a baking sheet in the oven for 6 to 8 minutes, or until fragrant. With heavy-duty aluminum foil, form a 10-inch square shell with 1-inch high sides. Place the foil shell on a baking sheet, and set aside. In a heavy saucepan, cook the butter, sugar, water, and salt over medium heat until the temperature reaches 305F (hard-crack stage), stirring occasionally (watch closely after it reaches 290F because the temperature will increase rapidly). When the mixture becomes dark golden brown, immediately remove the pan from the heat. Stir in the vanilla extract. Pour the mixture into the foil shell. It will spread but may not reach the edges of the square. Cool at room temperature for 45 minutes, or until hard. Melt the chocolate according to instructions on the side of package. Spread melted chocolate over the cooled toffee, and sprinkle with the pecans, pressing lightly to set pecans into chocolate. Let set at room temperature 1 hour, or until the chocolate is set. Break toffee into pieces. Store covered at room temperature for up to 1 month.

Servings 1.25 lbs

. . . Recipe & Photo from Ghirardelli

Shortbread 'Tini

1/2 oz chilled vodka
1 oz hazelnut liqueur
2 oz 2% milk or cream
Walkers Shortbread Cookies
Cinnamon

Start by dipping the top of the glass in vodka then rim the glass with Walkers Shortbread crumbs (can use any Walkers shortbread product). Pour vodka and liqueur in glass, top off with cream or milk. Top with cinnamon and enjoy! Watch this video on how to top with cream to get the beautiful separation.

Serves 1

. . . Recipe & Photo from Walkers Shortbread

* We all have salt, pepper and olive oil in our pantries and water in our sinks; those staples are just the extras for these simple recipes and don't count towards the 6 ingredients you may have to purchase. Great taste doesn't have to be complicated.