Sweet and Savory Potato Salad

Shhhhh..... this is my version of a family recipe. You know, the kind that is supposed to be a secret..... or not. I asked, she shared! So I don't think this is too secret, right?
This is a different way to make potato salad from what I'm used to, but the family loves the original so I tried it, with a couple of twists.  Start this the day before so that the potatoes and eggs have time to chill nicely.

Sweet and Savory Potato Salad

6 medium potatoes
1 almost large sweet potato or yam
3 eggs
1 cup Miracle Whip
1/3 cup Mayonnaise
1 t. sugar
1 T. yellow mustard
1 T. creamy horseradish
2-3 T. sweet pickle juice
2 green onions, minced, tops and all
1/3 c. minced sweet pickle chips
Salt.

In a large pot boil over medium low heat all the potatoes and eggs. Drain, cool in cold water, drain again and chill over night.  Peel and dice potatoes into small cubes. Peel and mince the eggs. In a large bowl combine the potatoes, onion, sweet pickle, and eggs. In a small bowl combine the mayo and Miracle Whip, sugar, mustard, horseradish, pickle juice. Stir into potato mixture and mix until well combined. Add salt as needed. Chill and enjoy! We are all sitting around with stuffed tummies full of honey baked ham, potato salad, steamed broccoli, and sliced cucumbers..... soooooo good!

Homemade English Toffee a Christmas Tradition

Toasted almonds in a buttery sweet, melt in your mouth toffee, slathered in luscious chocolate with more toasted almond bits. Heavenly treats your family will love. My mother started making toffee when I was 13, and it became a tradition. I started the same tradition when I was raising my own children, so they would have a bit of the grandmother they never knew. Here's our version, easy and delicious. No water, no corn syrup, I like this recipe the best as it is.

English Toffee

1 cup real butter
1 1/2 cup sugar
1/2 cup toasted almond slivers
1/2 cup each semi-sweet and milk chocolate chips

In a heavy duty pot, melt butter and add sugar. Over medium heat, or a little lower depending on your stove, continue to cook, stirring constantly with a back and forth motion over all the pan bottom to keep from scorching. Using a candy thermometer bring toffee to 290 degrees. Before you get to that temperature you might find there is a separation stage, where it looks as if there's a layer of oil that separated from the carmelized sugar. Keep stirring and it will go back in to the toffee mixture. Do not pour it off, you will ruin your toffee.  ( I test by dropping a drizzle into a cup of cold water and tasting it. You want a smooth texture, not grainy. I have learned to eyeball this over the years as there's a point where you get just past the grainy texture, but before it gets too brown. You want a nice golden brown. )  Add nuts, stir in and pour onto cookie sheet. This will make the pan very hot so you want to put the cookie sheet on a cooling rack. You do not need to butter the sheet as some recipes suggest, as it makes the toffee too greasy. After about 5 minutes, sprinkle the chocolate chips on the hot toffee. Let it sit for a few minutes and then using a spatula spread the melted chocolate over the toffee. You can sprinkle it with more toasted almond bits if you like, we do. :-) If you have any questions drop me an email. I hope you get a chance to try this!

Coconut Cream Pie - To Die For!

I've never made one before, but coconut cream pie just sounded so good! I have a great pie recipe book, THE PERFECT PIE by Susan G. Purdy. So here is her version of

COCONUT CREAM PIE
PASTRY
1 1/2 c. unsifted all-purpose flour
1 to 1 1/2 T. granulated sugar
1/2 t. salt
6 T. cold or frozen butter, cut up
3 T. cold shortnening, or canola oil ( I used oil)
1 large egg yolk
2 t. lemon juice, or white vinegar
3 to 4 T. ice water, or as needed  (because of the oil, I only used 2)


FILLING
2/3 granulated sugar
1/4 c. cornstarch
1/4 t. salt
2 1/2 c. milk
1/4 c. heavy cream
2 large egg yolks, at room temperature
2 t. vanilla extract
2 T. butter, at room temperature
1 1/2 c. shredded coconut

WHIPPED CREAM TOPPING
1 c. heavy cream, chilled
2 T. powdered sugar
1/2 c. toasted coconut

Okay, let's get started by putting together the crust. Combine the dry ingredients (flour, salt, sugar) in a large bowl and whisk to blend. Add the cut-up chilled fats/oils. Working quickly and lightly, pinch and slide lumps of dough between your fingertips until the mixture resembles dry rice. This process layers the shortening and flour together, creating "leaves" that will form flakes when baked. If you use the oil like I did you may find it will be a bit lumpy but that's okay, don't overwork things, just get rid of big butter lumps. Add the yolk, lemon juice or vinegar, and the minimum amount of iced water. I only needed 2 tablespoons. Toss lightly, just until it clumps together. The dough should not be sticky, but clumps easily. The oil helped with that. Now form a flat 6 inch disk, wrap with plastic wrap or waxed paper and chill for at least 30 minutes. When ready to roll out and bake, preheat the oven to 425 degrees. Roll out dough on lightly floured surface, I used the wrap to roll it out on. Be sure to flour the wrap though as the dough will stick to the plastic or paper if you use the oil. Fold in half and place in pan, opening and tucking into pie pan without stretching it. Crimp edges. Chill again then blind bake by lining the crust with foil and filling it 2/3 with dry rice or beans. Bake at 425 for 15 minutes then remove liner and rice or beans and turn oven down to 350 and bake for another 10 to 15 minutes. Cool before filling.
To make the filling combine the sugar, cornstarch, and salt in a heavy-bottomed saucepan. In a bowl, whisk the milk and cream into the egg yolks. Whisk the egg-milk mixture into the cornstarch-sugar in the pan. Whisk well to be sure all the cornstarch is picked up off the bottom of the pan and dissolved.
Set pan over medium heat and cook the mixture for about 12 minutes, until thickened and brought to a boil. Stir on and off with a wooden spoon for the first 5 minutes, then stir constantly for abot 7 minutes longer, until the mixture really thickens and reaches a boil and you see fat heavy bubbles work up to the surface and burst. Use the whisk instead of the spoon occasionally to remove lumps. Boil for 1 full minutes while stirring constantly. Remove from the heat and add the butter and vanilla. Stir in the coconut and spoon into the cooled pastry shell. Cover with plastic wrap to keep from forming a skin and refrigerate until just before ready to serve. In a cool bowl whip the one cup of cream, the powdered sugar and vanilla until stiff peaks form. Spoon over chilled pie and sprinkle toasted coconut over the top. This is the BEST coconut cream pie I've ever tried, bar none. I hope you enjoy this as much as we did!