English Toffee

English Toffee
2 c sugar
2 c butter, softened
6 T water
2 c chocolate chips
1 c chopped pecans, toasted (opt)
1. Place sugar, butter, and water in a medium pan; stir frequently, if not constantly, with a wooden spoon, over high heat. Toffee will come to a rolling boil.
2. When toffee becomes golden brown, turn it out on to a 9x13 pan.
3. About 3-5 minutes later, sprinkle with chocolate chips; spread melting chips over the entire surface of the toffee and then sprinkle with pecans.
4. Let chocolate cool completely (a few hours) and then break into pieces before serving.

English Apple Pie

English Apple Pie
4 large [Granny Smith] apple, peeled and sliced
1/2 c sugar
2 t cinnamon, separated
1/2 c butter
1/2 c brown sugar
1 c [wheat] flour
3 T water
1/2 c chopped pecans (opt)

1. Preheat oven to 375*.
2. In a large bowl, toss apples in sugar and 1 teaspoon cinnamon; dump in to pie plate.
3. Using the same bowl (no need to dirty more dishes), beat butter and brown sugar together; mix in flour, water, remaining teaspoon of cinnamon, and pecans.
4. Spoon dumpling mixture over apples, place on the lowest rack in oven, and bake for 45 minutes.

Strawberry Crumb Pie

Strawberry Crumb Pie
Crust:
1 stick cold butter
3 oz cold cream cheese
1 1/4 c flour, plus more for dusting
pinch of salt
Crumb Topping:
3/4 c oats
1/2 c flour
1/3 c sugar
1/4 c butter, melted and cooled slightly
Filling:
6 c (2 lb) strawberries, hulled and chopped
1/2 c sugar
2 t lemon juice
2 1/2 T cornstarch
1/4 t orange zest

1. Whip butter and cream cheese in a food processor until smooth; add flour and salt and process until it forms a ball. Scrape out the dough, shape it into a round disk, wrap in plastic wrap, and refrigerate for at least an hour.

2. Meanwhile, combine the oats, flour, and sugar in a small bowl; add the butter and stir until incorporated. Refrigerate at least 30 minutes.
3. Preheat oven to 350*. Working on a floured surface, roll out the crust dough and place in a springform pan; return to the fridge for 20 minutes.
4. Bake crust until lightly brown, about 18-20 minutes; let cool on a wire rack.
5. Increase the oven temperature to 375*.
6. Toss the strawberries, sugar, lemon juice, cornstarch, and orange zest in a medium bowl. Spoon the mixture in to the crust and spread the topping evenly over the berries.
7. Bake for 60 minutes, or until the filling is bubbly and the crust and toppings are golden brown. Transfer to a wire rack to cool to room temperature before serving.

[Cheesecake Factory] Pumpkin Cheesecake

[Cheesecake Factory] Pumpkin Cheesecake
1 1/2 c graham cracker crumbs (1 sleeve crackers)
5 T butter, melted
1 T + 1 c sugar
3- 8 oz pkgs [light] cream cheese, softened
1 t vanilla
1 c canned pumpkin
3 eggs
1 t pumpkin pie spice
whipped cream

1. Preheat oven to 350*.
2. Combine crumbs, butter, and 1 tablespoon of sugar; press in to the bottom and halfway up the sides of a springform pan.
3. Bake for 5 minutes and then set aside.
4. Beat the cream cheese, vanilla, and remaining cup of sugar with an electric mixer; add pumpkin, eggs, and pumpkin pie spice and mix until just combined. Do not over mix it, or it will crack on top like the picture below.
5. Pour in to crust and bake for 60-70 minutes, until light brown; cool cheesecake to room temperature and then place in the fridge until chilled. Top with whipped cream.