Chocolate Toffee Caramel Cake

This is a beautiful cake I made for Thanksgiving that was a big hit. It requires a little extra work but is worth the effort.

Ingredients:

1 1/3 cups butter, softened and divided
1 cup sugar
1 cup firmly packed dark brown sugar
1 tsp vanilla
6 large eggs
2 1/2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup sour cream
English Toffee bars

Filling:

2/3 cup evaporated milk
2 cups firmly packed light brown sugar

Directions:

1. Preheat oven to 350. Spray 3 (9inch) round cake pans with cooking spray with flour (or grease and flour).
2. In a large bowl, beat 1 cup butter, sugar, and dark brown sugar at medium speed with electric mixer til creamy. Add vanilla. Add eggs, one at a time, beating well after each addition.
3. In medium bowl, sift together flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture, alternately with sour cream, beginning and ending with flour. Spoon batter into pans.
4. Bake 15 to 17 minutes, or until wooden toothpick comes out clean. (I had to bake mine nearly 30 minutes). Cool in pans for 10 minutes. Remove from pans and let cool completely on wire racks. When cool, level cakes off with serrated knife, if needed.
5. In a small saucepan, combine light brown sugar, evaporated milk, and remaining 1/3 cup butter. Cook over medium heat, stirring til sugar dissolves. Cook without stirring til candy thermometer registers 238 degrees.
6. Transfer caramel mixture to a heat resistant bowl and beat with mixer for 2-3 minutes until mixture thickens slightly and is ready to spread.
7. Working quickly, spread caramel mixture on 2 layers and refrigerate for 15 minutes or until set. (I put each layer on a separate plate).
8. To assemble, place one caramel covered layer on a cake plate. Spread a thin layer of Caramel Cream Cheese Frosting over caramel. Place another caramel covered layer and spread a thin layer of frosting. Top with plain layer. Frost sides and top of cake with remaining frosting. Garnish with chopped English Toffee bars.

Caramel Cream Cheese Frosting

Ingredients:

1/2 cup firmly packed dark brown sugar

1/4 cup heavy whipping cream

1/2 cup + 2 tblspns butter, softened and divided

1 (8 ounce) pkg cream cheese, softened

1/2 tsp vanilla

5 cups confectioners sugar, sifted

Directions:

1. In a small saucepan, combine brown sugar, cream, and 2 tblspns butter over medium heat. Cook 3-4 minutes til sugar dissolved. Cool completely.

2. In a large bowl, beat cream cheese and remaining butter til smooth. Add brown sugar mixture and vanilla extract, beating to combine well. Gradually beat in confectioners sugar til smooth.

"Those Things"

These are very easy and delicious. Our neighbor used to bring us a tray of homemade goodies every Christmas. When I asked for the recipe for these, he called them "Those Things" because that was how I asked.

Ingredients:

1 12 oz pkg butterscotch morsels
2 tblspns crunchy peanut butter
5 cups corn flakes, slightly crushed

Directions:

1. Melt chips and peanut butter in double boiler (or VERY low heat).
2. Pour over cornflakes and mix with a large spoon.
3. Using a teaspoon, drop spoonfuls on foil or wax paper on a cookie sheet.
4. Place in refrigerator til hard.

Christmas Fruit Drops

These are the best cookies I have ever eaten. They are pretty, also. Very easy to make. These freeze well for up to 3 months.

Ingredients:

2 cups red candied cherries, chopped
1 cup chopped pecans
1 3/4 cups all purpose flour
1/2 cup butter, softened
1/2 cup sugar
1/8 tsp salt
3 eggs
1 tsp vanilla
Sifted powdered sugar

Directions;

1. Preheat oven to 375.
2. Line cookie sheet with parchment paper or lightly grease. Set aside.
3. Combine cherries and nuts with 2 tblspns of the flour and stir to coat. Set aside.
4. Cream butter and sugar and salt til well mixed. Add eggs and vanilla til well combined.
5. Beat in rest of flour.
6. Stir fruit and nuts into dough.
7. Drop by teaspoonfuls 2 inches apart on cookie sheet.
8. Bake 12-15 minutes. Cool on wire rack. Sprinkle sifted powdered sugar over tops of cookies.
9. Store cookies in airtight container with layers separated with wax paper.

Seven Layer Salad

Ingredients:

1 bag shredded lettuce
1 bermuda onion
1 can water chestnuts
1 can green peas
1 cup mayonnaise
1 cup sour cream
1 tblspns sugar
1 jar Bacos real bacon bits
Shredded cheese

Directions:

Put lettuce in bottom of a trifle dish. Top with chopped onion. Drain water chestnuts and put on top of onion. Drain and rinse peas and put on water chestnuts. Mix mayonnaise and sour cream together with sugar. Put on top to seal. Add layer of cheese. Add bacos. Seal with plastic wrap overnight.

Praline Cookies

Ingredients:

1/2 cup margarine, softened
1 1/2 cups light brown sugar
1 egg
1 1/2 cups all purpose flour
1 tsp vanilla
1 cup chopped pecans

Directions:

1. Preheat oven to 375.
2. Mix margarine and sugar.
3. Add egg and mix well.
4. Mix in flour and vanilla, then fold in pecans.
5. Shape into 1 inch ball.
6. Place on lightly greased cookie sheet and flatten with a glass wrapped in a wet paper towel.
7. Bake 8-10 minutes.

Mound Balls

Ingredients:

1/2 lb margarine, softened
1 lb box confectioners sugar
1 lb coconut minus 1 cup
1 can Eagle Brand condensed milk
1 cup chopped pecans
12 oz bag semi-sweet morsels
2 squares (1 inch) paraffin

Directions:

1. Mix all ingredients together except morsels and paraffin. (You will need to use your hands).
2. Shape into 1 inch balls and refrigerate for 1 hour.
3. Melt paraffin and morsels together in double boiler and use a toothpick to dip balls.
4. Place on wax paper and refrigerate til set. (You do not need to keep them refrigerated).

Note: This makes a lot and they keep well. They also are great for gifts in a pretty box or container.

Praline Grahams

Ingredients:

1 (5 1/3 oz) pkg graham crackers
3/4 cup butter or margarine
1/2 cup sugar
1 cup pecans, chopped fine

Directions:

1. Separate each graham cracker into four sections and arrange on ungreased 15x10x1 inch jellyroll pan with edges touching.
2. Melt butter in a saucepan, then stir in sugar and pecans.
3. Bring to a boil and cook 3 minutes, stirring constantly.
4. Spread mixture evenly over graham crackers.
5. Bake at 300 for 12 minutes.
6. Remove from pan and cool on wax paper.

Yield: 3 1/2 dozen