Orange Bliss Spinach Salad
- Red onion, finely sliced
- Crumbled feta cheese
- 1 oz package Amelia Toffee Orange Bliss
- 1 tablespoon finely chopped fresh parsley
- 1/4 cup freshly squeezed orange juice
- 1 tablespoon raw honey
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon grated orange peel
- 1/4 teaspoon sea salt
Directions for Dressing:
- Combine the orange juice, honey, olive oil, apple cider vinegar, grated orange peel, salt, and cayenne pepper in a blender, and pulse until blended.
- Add parsley when done.
- Refrigerate 4 hours for best flavor.
- Shake gently just before serving.
To Compose Salad:
- Make bed of spinach.
- Add onions and feta.
- Drizzle with dressing.
- Top with Orange Bliss Toffee nuggets.
Amelia Toffee Bourbon Ice Cream
- 1 cup whole milk
- 3/4 cup sugar
- Pinch of salt
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 5 large egg yolks
- 1 tablespoon bourbon
- 6 ounces of crushed Amelia Toffee Bourbon (or Amelia Toffee Coffee)
- Heat the milk, sugar, salt, and 1/2 cup of the heavy cream together in a medium saucepan to a simmer.
- Set a medium-sized bowl in a larger bowl that’s partially filled with ice water. This is an ice bath and will help to cool down the custard faster. Place a mesh strainer over the medium bowl and pour the remaining 1 1/2 cups of cream into the medium bowl to chill. Set aside.
- Whisk together the egg yolks in a small bowl until slightly lighter in color, about 2 minutes.
- Gradually add some of the warm milk to the yolks, whisking constantly. This will temper the mixture and not allow the eggs to scramble.
- Add the rest of the egg yolks, stirring to combine and add back into the saucepan.
- Cook over medium heat, stirring constantly and scraping the bottom of the pot with a wooden spoon, until the custard thickens and coats the back of the wooden spoon, about 2 minutes. Don't overcook or your eggs will start to scramble.
- Remove from heat and immediately pour the custard through the strainer into the cream. Stir the custard until cool.
- Add the vanilla and bourbon, stir to combine and then chill thoroughly in the refrigerator. Or you can speed up the process and place the custard in the freezer for 15 minutes or so. Just enough to chill it and no more.
- Freeze the custard in your ice cream maker according to the manufacturer’s instructions. This should take about 20-30 minutes.
- Crush the Bourbon Toffee in a freezer bag with the smooth side of a meat mallet or hammer. Leave chunks and not just candy dust.
- When mixture begins to get thick, about 15 minutes into the freezing process, gradually pour in the crushed Bourbon Toffee
- The ice cream will be at the soft serve stage now. Place into a quart container and freeze for 4 hours or overnight. Yields 1 quart and a little more.
Amelia Coffee Toffee Rimmed Martini Glass
- Melt 1 cup of milk chocolate chips with ½ teaspoon of vegetable shortening in a microwave.
- Spread chopped Amelia Coffee Toffee on a wide plate.
- Dip rim of martini glass in melted chocolate and then sprinkle toffee over glass.
- Place glasses in freezer until ready to serve, but at least for 10 minutes until chocolate is set.
The same directions can be applied with waffle ice cream cones for a kid friendly treat!
Amelia Toffee Coffee Cake
- 1/2 cup butter or margarine, softened
- 1 cup packed brown sugar
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1 cup buttermilk
- 1 large egg, room temperature
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 3 ounces Amelia Toffee Sea Salt chopped
- 1/4 cup chopped pecans
- In a mixing bowl, blend butter, sugars and flour; set aside 1/2 cup.
- To the remaining butter mixture, add buttermilk, egg, baking soda and vanilla; mix well. Pour into a greased and floured 13x9-in baking pan.
- Combine chopped toffee and pecans with the reserved butter mixture; sprinkle over coffee cake.
- Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack.
Pumpkin Toffee Pancakes
- 1 ¼ cup all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
- Pinch of ground cloves
- 1 cup milk
- 1/4 cup + 2 tablespoons canned pumpkin purée
- 2 tablespoons melted butter
- 1 egg
- 1 package Amelia Toffee – Pumpkin
- Combine dry ingredients.
- In a separate bowl, combine milk, pumpkin, butter, and egg.
- Fold wet mixture into dry ingredients.
- Pour ¼ cup batter for each pancake.
- Add a few crumbles of toffee to each pancake, using a spoon to cover them with batter.
- Cook 3 minutes per side on medium heat. Serve with whipped cream, maple syrup and toffee crumbles.
This not so sweet batter recipe is balanced perfectly with the sweet toffee morsels. Alternatively, you may use this same batter to make a loaf of pumpkin cake. Fill loaf pan with batter, top with crumbled toffee, bake at 350° for 35 minutes.
Kickin' Caesar Salad with Ghost of Amelia Toffee
Nothing like that sweet, salty and spicy combination to bring a smile to your face. This lush twist on the classic Caesar is great with light fish dishes.
- 2 heads Romain Lettuce – shredded
- 1/2 cup Parmesan/Romano Cheese - shaved
- 1/2 lb Crumbled Bacon
- 1 Package Ghost of Amelia Toffee
- 1 small garlic clove pressed
- 4 tablespoons fresh lemon juice, plus 1/2 teaspoon lemon zest
- 2 tablespoons Dijon mustard
- 2 tablespoons mayonnaise
- 1/2 cup olive oil
- Freshly ground black pepper
- Press garlic and combine with lemon juice, zest, mayo, and mustard.
- Whisk in olive oil till well blended. Add pepper to taste.
- Toss lettuce, bacon, cheese and dressing. Top with toffee crumbles.
- Enjoy this hearty sweet and salty combo. It pairs well with a piece of grilled fish or a rich steak!