Garlic Oil

Take peeled garlic cloves. Put them in a pot. Add a light oil like grapeseed or vegetable oil until they are covered with 1 inch of oil above them. Cook over low heat for about 90 minutes or until the garlic gets brown and toasty. Some of it will start to float as well. Let it cool for about an hour or so. Now use a colander or strainer to the garlic cloves from the oil. Save the oil. It's pure gold. You now have garlic oil that you can use to cook basically everything savory and you have garlic which you can use for anything that calls for garlic. You can eat this garlic as-is and it's tasty. I add fresh cracked black pepper to mine at the beginning. After you separate the garlic from the oil, blend it and refrigerate it. Use it for things like soups, salad dressings, eggs, grits, sauces etc.

Snickerdoodle Bread is pure Heaven!

Delicious Recipes with Kathy Douglas Mischke and Susan Nolen Hoffner

2½ cups flour
2 tsp. baking powder
½ tsp. salt
2 tsp. cinnamon
1 cup butter softened
2 cups sugar
3 eggs
1 tsp. vanilla
¾ cup sour cream
1 pkg. Hershey's cinnamon chips
3 TB sugar
3 tsp. cinnamon

Directions

Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well. Add vanilla and sour cream and mix well. Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined. Add cinnamon chips and stir into batter. Set aside. Spoon batter into 4 mini loaf pans until about 2/3 full. Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan. Bake at 350 for 35-38 minutes. Let cool before removing from pan

Homemade Almond Roca

an easy and delicious homemade version of the classic Almond Roca candy

Author: Nikki

Recipe type: Dessert

Ingredients

• 1½ cups coarsely-chopped almonds
• 16 oz. light brown sugar
• 1 lb. butter
• 24 oz. milk chocolate chips

Instructions

1.        Sprinkle ¾ cup coarsely chopped almonds onto the bottom of an 18x13 inch cookie sheet. Set aside.

2.        In a 2 qt. sauce pan, combine sugar and butter over medium high heat while stirring frequently for several minutes unit bubbly and thick. Use a candy thermometer and cook until 290 degrees F. Watch carefully after 280 degrees F to prevent it from burning. Once it has reached 290 degrees F, remove from heat.

3.        Pour candy evenly on top of the almonds in cookie sheet. Let stand for a few minutes.

4.        Melt chocolate chips in microwave with 1 tsp. shortening or oil to help keep it smooth. Microwave in 30 second increments, stirring between each increment, until completely melted and smooth.

5.        Cover candy with layer of chocolate and sprinkle remaining almonds evenly over the top of chocolate layer.

6.        Allow to set up for a few hours. I place mine in the fridge when I need them to cool faster.

7.        Once completely set up and hardened, break into pieces using a knife.

8.        This recipe makes about 2 lbs of candy and is great for gifts!