Browsing Tag


Happy Holidays

Chocolate-Dipped Walnut Brittle

December 4, 2021

My Dad always loved English toffee, and kept it out of kids’ reach, high in a cupboard in the dining room, to ensure it would last a little longer. My homemade version is a walnut-studded brittle rich with molasses, dipped in dark chocolate, and sprinkled with more toasted nuts. My simple method for removing the walnut skin—rubbing the toasted nuts in clean tea towels–takes away the mouth-puckering tannins you sometimes get with walnuts.  To make the candy, you’ll need a candy thermometer to monitor the bubbling syrup until it reaches 300 degrees, the hard crack stage. Use any good quality melted dark chocolate for dipping—or milk chocolate, if you prefer. When cooled, store the finished brittle in an airtight container in the fridge, or high up in that cool cupboard—to make it last a little longer : )  For more Holiday treats? We’ve got lots to choose from. Try our Holiday Brandied Fruit & Nut Bars, Coffee and Molasses Dream Bars, Christmas Pudding, Mincemeat Tart, Grandma Bertha’s Apricot Delights, Marshall Fields’ Chinese Chews, Gingerbread Cookies, Old-Fashioned Butter Cookies, Lutz’s Raspberry Nut Bars, or Jam Tart Bar Cookies. Continue Reading…

American Classics

Skillet Cornbread with Molasses & Honey

November 19, 2020

Hailing from Texas, my Mom made a lot of cornbread: Corn dodgers, corn cake, cornbread…we ate it with butter and molasses, dunked it in spicy stews, crumbled it over our chili. This version is one of my favorites. It bakes up nicely moist, with a crispy crust and lovely crumb. Be sure to use stone-ground cornmeal—white, or golden, for best texture and flavor. You can gild the lily by stirring a few spoons of diced green chilies or fresh corn kernels into the cornbread batter before baking if you like. But it’s just fine without, eaten piping hot, right out of the oven. Continue Reading…