Langley Family Christmas: Stealth owner scores with sweets

Denise Watkins

Owner of the Vancouver Stealth

English Toffee

This is the best English toffee… Our family traditionally makes this at Christmas time and we can’t get enough.

1 c butter

1 c sugar

1 t vanilla

½ c slivered almonds

1 c chocolate chips (semi sweet)

½ c sliced almonds

Combine 1 c butter and 1 c sugar in pan stirring hard until melted. cook to hard crack – 320 degrees on a good candy thermometer. Add vanilla and 1/2 c almonds then spread on a 9 x 13-inch cookie sheet with a silicone sheet, or non-stick spray. Immediately top with chocolate chips and spread the melted chocolate. Top with remaining almonds. When cool, break into pieces. Keeps well in a plastic food container or tin for quite a while.

Great Family Eggnog

6 egg whites beaten stiff with sugar

1 pint heavy cream beaten stiff with sugar

6 egg yolks

1 pint milk

Sugar

Vanilla

Cognac or whiskey or bourbon

Beat egg whites stiff with sugar to taste. Beat whipping cream stiff with sugar to taste.

Beat 6 egg yolks with 1 pint milk add sugar/vanilla to taste. Fold together all three bowls. Serve with a shot or less of liquor (optional) in a cup top with grated nutmeg.

We keep liquor on the side, that way everyone can enjoy the eggnog doctored or not.

Orange Pumpkin Chiffon Pie

Filling: Combine one envelope unflavored gelatin, ½ cup sugar, ½ t salt, ½ t cinnamon, ½ t nutmeg, and ¼ t ginger in a saucepan. Blend in 2 egg yokes and 1 ½ t grated orange rind. Add 1 c evaporated milk, blend. Cook over low heat, stirring constantly until thickened. Chill until mixture just begins to set and is barely cool. Stir in one 1 lb. canned pumpkin. Set aside.

Beat 2 egg whites until stiff. Gradually add 1/2 c sugar, continuing to beat until stiff and glossy. Fold into pumpkin mixture.

Prebake pie shell at 450 degrees for 8 to 10 minutes. Spoon into pie shell.

Chill until set.

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