when our kids were little, we knew every trick or treater that came to our door.
luckily we were able to give out home made treats.
our tradition was to make sponge toffee.
crazy easy and fun to make, it's kinda like a science experiment!
you will need a candy thermometer for this.
2 1/2 cups of granulated sugar
2/3 cup of white corn syrup
1/3 cup of water
4 teaspoons of baking soda
2 teaspoons of vanilla
in a 12-cup pot over medium heat, stir together sugar, corn syrup and water just until the sugar dissolves.
the big pot seems excessive but you will absolutely need it when you add the baking soda later.
bring this to a boil and cook, without stirring but brushing down the side of the pot
occasionally with a pastry brush dipped in cold water, until a candy thermometer reaches 300°f. this will take about 15 minutes. you brush away the sugary bits from the sides so they won't burn.
remove from heat. standing back and averting your face, whisk in the baking soda. this will bubble and sputter and increase in volume. whisk in the vanilla.
pour the mixture onto a parchment lined baking sheet.
i used one of our silpat sheets that we have for making candy apples... they are brilliant and worth every cent! allow this to cool without disturbing for about 1 hour. break or cut into pieces. you could also dip one side into melted chocolate. enjoy!
i just mailed a batch to our daughter in university!
“good apple pies are a considerable part of our domestic happiness.”
oh jane…i think we must be sisters!
we do love our apple pies! the quintessential taste of autumn. here’s the recipe for our harvest apple pie…simple and delicious
this is my sister nancy's mother in law's coveted recipe
5 cups of all purpose flour
4 tablespoons of brown sugar
1/2 teaspoon of baking soda
a dash of salt
1 pound of lard
1 large egg
1 tablespoon of vinegar
combine the flour, sugar, baking soda and salt in a large bowl. cut the lard into this mixture until it looks oatmeal-ish. crack the egg into a small measuring cup. beat the egg then add water to make 3/4 of a cup. add the vinegar. mix this into the flour mixture and knead a little.
divide this into four balls... two tops and two bottoms. flatten slightly to form disks and wrap in plastic. chill for at least an hour before you roll it out for apple pie...
my sister’s pastry 2 disks
5 large apples (mutsu, golden delicious, ida red)
or 8 medium apples (cortland, spartan, macintosh)
1 tablespoon of fresh lemon juice
1/4 cup of white or brown sugar
1 teaspoon of cinnamon
1/4 teaspoon of nutmeg
2 tablespoons of flour
preheat oven to 450°f.
place a cookie sheet in the middle of your oven. roll out one of the disks between 2 sheets of plastic wrap to 1/8 inch thickness and transfer to a 9 inch pie plate. tuck it in the fridge. roll out the second disk to the same thickness, forming a circle. tuck it in the fridge too.
peel, core and slice the apples.
toss the apples with the lemon juice, sugar, spices and flour.
pour this into the pie shell.
top with the remaining pastry. trim and crimp the edges together. cut a few slices in the top to let the steam escape.
place on the cookie sheet and bake for 10 minutes, then reduce the temperature to 350°f and bake for another 40-50 ish minutes, until the pastry is golden brown.
we use the deep dish tender flake pastry in the barn when you make a pie with us. especially when little hands are involved it is a very forgiving and tasty pastry.
you can find it in the freezer at the grocery store.
one shell for the bottom, one shell for the top.
easy as pie!
we grew up enjoying warm apple pie with a slice of old cheddar cheese on top.
ice cream is pretty dreamy too!
mark still asks for apple pie instead of birthday cake.
and he still eats pie for breakfast! warm farm hugs,