Daddy's Chocolate Cake

3/4 cup butter
1 2/3 cup sugar
3 eggs
1 tsp pure vanilla extract
2 cups flour
2/3 cup cocoa
1/4 tsp baking soda
4 tsp baking powder
1 salt
1-1/3 cup water

Combine first 4 ingredients and beat for 3 minutes
Mix flour cocoa soda baking powder and salt, sift together.
Add flour mixture and creamed mixture alternating with water, ending with flour mixture.

dust baking pan with cocoa. Bake for 30-35 minutes in 350* oven til pic comes out dry.

Cool then frost.

Pomegranate Almond Toffee

1 cup chopped almonds
3/4 cup chopped dried pomegranate
1 cup butter
1 1/2 cup dark brown sugar
1 cup of dark chocolate chips (more if you are using mini chips)

Line a 13x9x2 inch pan with foil and butter the foil then sprinkle both almond then dried pomegranates evenly.
Set aside. In large dutch oven butter sides of pot then melt butter and sugar together over medium heat til sugar dissolves, about 4 minutes.
If using a candy thermometer, stir frequently til reading is at 270 degrees.
No thermometer, mixture should boil till rolling! This is called "soft crack" stage. This has soft frothy bubbles. About 15 minutes.

Quickly pour mixture over fruit and nuts. Spread evenly. Let stand 2 minutes till surface is
firm. Sprinkle chocolate chips over top hot toffee. Let stand til softened. Spread chocolate over candy. Chill till firm, lift candy out of pan. Break into pieces and chill again in air tight container.

Makes 2 lbs of candy

Pumpkin Ice Cream

1 cup milk
1/2 cup heavy cream
1/2 caramel milk (below)
6 large egg yolks
1/4 cup brown sugar
1/2 teaspoon pure vanilla extract
2 Tablespoons fresh squeezed lemon juice
1/2 cup cooked pumpkin puree'

* 14 oz can condensed milk
6 tall sticks of cinnamon
In a double boiler slowly heat the milk and cinnamon sticks for about 1 hour til milk is thickened and color is amber.
Set aside till later. There might be caramel bits, this is yummy in the ice cream.

Combine the first three ingredients in sauce pan and heat slowly til the caramel cream is blended into the milk mixture.
While this is heating up, whisk sugar and eggs about 4 minutes.

Once milk and caramel cream is blended, add milk to egg mixture a small amount at a time.
Blend well, continue till all is mixed together.
Add the vanilla, fresh lemon and pumpkin puree'. mix and set in and ice bath for till mixture cools.
Add to ice cream maker and follow manufacturer's instructions for churning.
Serve with extra caramel sauce.

Simple Scones

Yummy and easy!
servings: 8
preheat oven to 400


2 cups all purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons frozen butter
1/2 cup dried fruit ( your choice)
1/2 cup sour cream
1 large egg


Place racks in lower to middle of oven.
Mix first 6 ingredients together, then add butter and cut in with a fork till coarse crumbs.
In small bowl mix eggs and sour cream.
Add to flour mix until dough clumps form. Use hands, dough might be sticky in some places,
but as you press it will come together.
Place on a lightly floured surface and pat into a 7-8 inch circle or 2 smaller 4-5 in circles about 3/4 inch thick.
Sprinkle with remaining teaspoon of sugar.
Use sharp knife to cut into 8 triangles place on cookie sheet lined with parchment paper, aboutr an inch apart.
Bake until golded brown, about 15-17 minutes
Cool 5 minutes and serve warm or at room temperature.

* Orange cranberry - add 1 teaspoon of fine zest of orange and cranberries for the raisins.
* Lemon blueberry - add 1 teaspoon of fine lemon zest and dried blueberries for raisins.
* Cherry almond - add 1/2 tsp almond extract to sour cream mixture and dried cherries for raisins. I like a bit of almonds crushed in this one too!