Recipes

Enstrom's Almond Toffee Pie

1 cup sugar
2 cups milk
1 tablespoon butter
1/4 teaspoon salt
4 tablespoons cornstarch
2 egg yolks
4 1/2 tablespoons cocoa
2 ounces grated German's Sweet Chocolate
4 ounces ground Enstrom's World Famous Almond Toffee
1/2 teaspoon vanilla extract 1 baked pie shell

Combine sugar, cornstarch and salt. Add 1/4 cup milk, mixing well. Blend in egg yolks. Scald 1 1/2 cups milk over hot water in top of a double boiler. Add cornstarch mixture to scalded milk, stirring constantly. Beat well with a wire whip or rotary beater until smooth. Cook mixture over hot water, stirring frequently until clear and thickened.

Meanwhile, dissolve cocoa in 1/4 cup milk. Add cocoa and grated chocolate to cornstarch mixture. Continue to cook, stirring until chocolate is melted and mixture is thickened.

Remove mixture from heat. Add butter and vanilla, stirring until butter is melted. Refrigerate pudding mixture until it is thoroughly chilled.

Turn it into a baked pie shell and sprinkle ground almond toffee over the top. Chill.

* In a hurry? This pie filling can also be made using a large package of double chocolate pudding and pie mix filling.

Enstrom's Oatmeal Chocolate Toffee Cake

3/4 cups boiling water
1 cup oatmeal
1 cup brown sugar, lightly packed
1 cup sugar
1/2 cup butter
2 eggs
1/2 tsp salt
1 3/4 cups flour
1 teaspoon baking soda
1 teaspoon vanilla extract
1 tablespoon cocoa
2 cups Enstrom's World Famous Almond Toffee, finely chopped
3/4 cup nuts

Pour boiling water over oatmeal and let stand at room temperature for 10 minutes. Add sugars and butter and stir until melted. Add eggs and mix well. Sift together flour, soda, salt and cocoa; add to sugar mixture and beat well. Add half of the toffee crumbs. Pour batter into greased and floured pan. Sprinkle with the remaining toffee and nuts. Bake at 350°F for 45 minutes.

Enstrom's Toffee Cake

2 cups flour
1 teaspoon soda
1/2 cup cocoa
1 1/2 cups sugar
2 cups Enstrom's Almond Toffee, finely chopped
3/4 cup cooking oil
2 eggs
1 cup sour milk (1t lemon juice in 1C of milk)

Mix all ingredients except toffee crumbs. Add 1 cup boiling water and mix again. Pour half the batter into a greased and floured 9"x13" pan. Bake at 350°F for 10 to 15 minutes. Pour on toffee crumbs and the rest of the batter. Bake at 250°F for 15 minutes, then at 350°F for approximately 15 to 20 minutes longer.

Enstrom's Toffee Angel Delight

1 Angel Food cake
1 large box regular Chocolate pudding
1 large container of Cool Whip
1 cup Enstrom's Almond Toffee,finely chopped

Cut prepared angel food cake into three layers. Mix 1/2 cup toffee crumbs into the pudding and spread evenly on the layers of the cake. Frost cake with the Cool Whip. Sprinkle remaining crumbs on sides and top of the cake. Refrigerate.

Variation: add 1/4 teaspoon peppermint extract to cooled pudding.

Enstrom's Almond Toffee & Coffee Frosting

Submitted by Deedie Rose and Leonard Wennmohs
2 sticks salted butter
3 cups powdered sugar
2 teaspoons vanilla (or to taste)
1 tablespoon instant espresso coffee mixed with 2 teaspoons hot water (stir until dissolved in separate cup) then add to butter/sugar/vanilla mixture
Enstrom's Milk Chocolate Almond Toffee (chop toffee using as much as you like)
Add chopped toffee to frosting mix and/or sprinkle on top of frosted cake