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 Grandma
Bertha Crum, Barb & Cousin Chuck Crum
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Grandma Crum's
English Toffee
When
Barb was a little girl, her family took a train trip to Kansas for a
Christmas visit. While there her Grandma fixed this English Toffee for
the holidays. She ate so much and made such a big fuss over how good
it was that when they left to go home, Grandma gave her a shoe box
filled with toffee to take home. She also gave Barb's Mom the
recipe so they could continue fixing it for the holidays. From that
Christmas forth, a Christmas tradition is making Grandma Crum's
Toffee.
|
2/3 cup butter
1 cup sugar
3 Tbsp
1/4 tsp salt |
4 oz
milk chocolate
1 cup chopped nuts
1 tsp vanilla |
Melt butter in small
sauce pan.
Add sugar, water and salt, stir until mixture begins to boil.
Cook stirring constantly to hard crack stage (300 degrees)
Remove, blend in 3/4 cup nuts and vanilla.
Quickly pour onto a greased plate, spread corners.
Melt chocolate and pour over the top, sprinkle with 1/4 cup nuts and
let cool.
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Pumpkin Cookies This
picture of Ruth Anne Foster was taken at the old family farm in Abliene,
Kansas. Ruth Anne is the baby sister of Dorothy Crum, Barb's mom
and one of the few relatives to still live in Abilene.
| 4 cups flour |
2 cups brown
sugar |
| 2 cups quick
oatmeal |
1 cup sugar |
| 2 tsp. baking
soda |
1 egg |
| 2 tsp. cinnamon |
1 tsp vanilla |
| 1 tsp. salt |
1 16 oz can
pumpkin |
| 1 1/2 cups
butter or Oleo |
1 cup choc.
chips |
Preheat
oven 350 degrees
Combine
flour, oats, soda, cinnamon, and salt. Set aside
Cream butter, add sugars, beat until light and fluffy. |
Add egg and vanilla,
mix well.
Alternate additions of dry ingrediants and pumpkin mixing well.
Stir in choc. chips
Drop by teaspoons onto cooking pan
Bake 12 to 15 minutes
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