baroness

Here's a 'golden' candybar-like variation on rice krispie bars: SCOTCHEROOS 1 c. corn syrup 1 c. sugar 1 c. peanut butter 6 c. Rice Krispies 6 oz. semisweet chocolate morsels 6 oz. butterscotch morsels In large saucepan, cook corn syrup and sugar over medium heat, stirring frequently. Bring to boil. Remove from heat. Stir in peanut butter. Mix in cereal. Press in buttered 9x13x2 inch pan. Melt chocolate and butterscotch in double boiler; mix well and pour over bars. Chill until firm; cut. They are also good without the topping!

This is very similar to Gordon Ramsay's broccoli soup (just omit the lemon, and serve it over slices of Montrachet-type goat cheese with a few toasted walnuts or almonds). Delicious!

'Smores Brownies are very popular in my experience. Line your pan with graham crackers, top with (homemade or mix) brownie batter and bake to just barely done. Top the brownies with a layer of regular-size marshmallows, spacing them closely and evenly. Broil briefly to toast the marshmallows, cool and cut.

Amen! I really hesitate to go out for breakfast/brunch in particular, as the 'tea' offered is: 1) of poor quality, 2) accompanied by lukewarm brewing water, and 3) charged for by the cup, whereas coffee -- which I do not drink -- is refilled for free.

"Speaking" of Jello, I had a childhood trauma with raspberry jello, raspberries, and tomato juice.........eeeeeeeeewwwwwwwwwwwwwwwww!

I make a green clam sauce for linguini -- basically a classic white clam sauce with extra garlic and tons of snipped parsley.

You may find these at Kalustyan's and/or Integral Yoga Natural Foods (on west 13th street). They both have extensive collections of beans, grains, etc.

Marya, try these: 'Ancient' Biscotti ! They are delicate and unusual, *not* dippers.

"Ancient" Biscotti This recipe has been in my family for over 60 years, and I have never seen it in print. These delicate, not-very-sweet, once-baked, cookie fingers bring memories of their grandmothers to our friends of Italian descent. 1/2 c butter, room temperature 1-1/2 c sugar 6 eggs 1 T anise seeds, bruised 4 c flour, plus more for handling dough 1 tsp baking powder 1/2 tsp salt 1 tsp pure vanilla 8 oz whole, toasted hazelnuts (preferred) or almonds Oven to 350 degrees. Grease 2 large baking sheets. Cream butter and sugar together; beat in eggs, one at a time, then anise seeds. Mix dry ingredients together and gradually add to dough. ..which will be heavy and stiff (if you have spiral dough hooks for your mixer, use them). Mix in vanilla. By hand, stir in nuts. Divide dough into quarters and pat out 2 pieces on each sheet, using well-floured hands. Dough should be not more than 3/8" thick between the nuts. Bake at 350 degrees for 15 to 30 minutes, until dough is set and just starting to brown at the edges. Cut into fingers while still warm. Traditionally, these are NOT re-baked after slicing, but it's possible. This makes a lot of cookies; recipe halves successfully. Keywords: Cookie, Dessert, Italian ( RG2080 )

I'd buy that - but I wouldn't buy that the State of New Jersey cares... ← I would suspect that the state feels gloves are cleaner than the average washed hands (quick rinse, no cleaning around/under fingernails)...and they may well be right.

I haven't been to a Godiva shop for ages...but I recall seeing solid chocolate flowers, such as daisies--flower only, no stem there. Maybe 1/2 ounce each at most, about 1 1/2 inches across.

I wonder if heavy glass bottles could be substituted for the plastic ones. In cold weather, I stick the (covered) pot on the porch for a fast chill. Putting the pot in a sinkful of cold/ice water is effective, too--just change the water as it warms up. And, as noted above, smaller amounts will chill more rapidly.

I bought one piece, and won't be buying more. Enough said.

From one Ms. Know-It-All to another (we must keep up appearances, after all): Biscotti Morbidi They are somewhat like really fresh and soft Savoiardi, though almond rather than vanilla. And yes, I did use the required shortening in its transfat-free incarnation. Everyone loves them

Not unusually for me, my final selections were none of my original ideas. You will see that many of the ideas offered morphed a bit, and all were helpful. As I was busy with choir practice, I didn't get to see the other cookies contributed. The coordinator had purchased some lunchbag-type frosted plastic bags with holiday designs and fold-roll-clamp tops and had pre-filled the bags with her cookies; the bag style made it easy for the packers to open them and add the new cookies. I made: Pam R's Gingerbread Hamentaschen with apricot, strawberry, and seedless blackberry jams Lime Pinwheels Spumoni Slices (cherry/chocolate-cinnamon/pistachio) Sorbet Slices (orange/chocolate/vanilla) Biscotti Morbidi di Signora Pilla ALL the recipes were new to me; I do have a sense of adventure! Personal favorite is the last, though all are 'keeper' recipes.

It helps to start with a smaller version of the desired shape: a disc for round, small square for square, log for rectangle...and some patience!

Is this helpful?? Italian Crumb Cookie

A big pot of rice pilaf would be good as well. Will you have cooking/warming capacity at the dinner, or will you have to bring the dish hot and try to keep it that way?

If you tell us what flours you need, we could be more helpful. Kalustyan's is great for ethnic flours such as chickpea, but WHAT are you looking for?

"Double crisp" is often a Nestle's Crunch-type product--milk chocolate with many rice krispies in it. BTW, Nestle used to (and maybe still does; I'm not a milk chocolate fan) make a product called Buncha Crunch, which was little pebble-like globs of chocolate and rice.

Package the sugar separately...unless it's the King Arthur "Snow White" type that 'magically' stays white and fresh looking.

When I purchased a new range this spring, I opted to spend the price difference (gas vs. dual) on a higher end gas range. My new oven is huge, has 'true European convection', proofing and dehydrating settings, etc. I'm very pleased with its performance. Another matter to consider: if you switch to an electric oven, you will most likely need an electrician to run another 220 line.......

Real Lakrits are made in Sweden; I haven't seen them in years. I don't recall the manufacturer's name, but would love to find the candies again.

That was true in Minnesota when I was tiny; my Mom hated mixing the coloring into the oleo. It was required for my Dad's low-cholesterol regime. Sometimes we got 'contraband' colored margarine from Wisconsin. Certain cookies need the structure provided by shortening/Crisco; I have many great recipes that utilize it along with butter. I figure most everything is okay in moderation.

Sounds good so far; I would add some less sweet/gooey items for contrast such as shortbread, korovas, and perhaps some cheese straws for those with minimal sweet teeth.