I have to make fudge (the old standby recipe that uses marshmallow fluff) and this year I'm trying a pumpkin fudge for a neighbor who loves the stuff. Have to make choc covered cherries because my daughter loves helping with those. We're either going to do Torrone or divinity (depending on how much time I have). I'm realizing I'm quickly running out of time, I'm barely getting the christmas tree decorated. I got the outside decorated last weekend since it was nice weather, but I haven't even started shopping for presents yet. I'm attempting homemade marshmallows this weekend, definitely strawberry ones covered in chocolate and vanilla covered in chocolate and rolled in graham crackers, for teacher presents. I figured since my daughter always wants to give her teachers presents then she can learn to make them. She even has a chef jacket and hat. The love cancels out the calories. Paula's recipes are healthy (not physical health but definitely psychologically - they make you feel good when you eat them). Everything's better with butter :-)

Here are some that I freeze often. Touch of Lemon Sugar Cookies Source: Pillsbury "Cookies, Cookies & More Cookies" 1980 2 c sugar 1 c butter, softened 1T grated lemon peel c lemon juice 1 tsp vanilla 2 eggs 3-1/4 c AP flour 1 tsp salt 1 tsp soda 1 tsp cream of tartar Sugar Preheat oven to 325F. Lightly grease cookie sheets. In large bowl, combine sugar, butter, lemon peel, lemon juice, vanilla and eggs. Cream until smooth. Lightly spoon floour into measuring cup and level off. Stir in flour, salt, soda and cream of tartar until well blended. Shape dough into 1" balls, roll in sugar and place two inches apart on prepared cookie sheets. Bake 15-20 minutes or until lightly browned. (Cookies will be soft in center). Makes 4-5 dozen cookies Basic Shortbreads 1 1/4 c AP flour 3 T sugar 1/2 c butter Mix sugar and flour, cut in butter until fine crumbs and it starts to stick to itself. For Elfin Bites, stir in 2 T of Candy Ball Sprinkles. Pat dough out on a non greased cookie sheet into a 8x5" rectangle. Cut into 1/2 cubes and seperate. Bake at 325F for about 8\-10 minutes or until bottoms just start to brown. Cool on wire rack that has a sheet of wax paper over it.(Just in case they thought about falling through the "cracks".) For Cherry Shortbread, (pictured above) stir in a 1/2 c of drained well finely chopped Maraschino cherries. Once additives are in, knead until a dough is formed. Roll dough out on floured surface to 1/2" thick, cut out with 1 1/2\-2" heart cutter. Bake at 325F for 20\-25 minutes or until bottoms just turn light brown. Cool. Melt together 1 c semi sweet chocolate chips and 2 t sortening. Dip half of the cookie or drizzle. let set on wax paper to firm. Posted 12/06 by Terri\_pacnw Chocolate Walnut Crumb Bars 1 c butter, softened 2 c all purpose flour ½ c granulated sugar ¼ tsp salt 2 c Nestle semi sweet chocolate chips, divided 1-1/4 c (14 oz can) Sweetened Condensed milk 1 tsp vanilla 1 c walnuts, chopped Beat butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups of crumb mixture into greased 9 x 13 baking pan. Reserve remaining crumb mixture. Bake 10-12 minutes at 350F or until edges are browned. Warm 1-1/2 cups chocolate chips and milk in small, heavy saucepan over low heat, stirring until smooth. Stir in vanilla, spread over hot crust. Stir walnuts and remaining chips into reserved crumb mixture, sprinkle over chocolate filling. Bake 25-30 minutes at 350F or until center is set. Cool in pan on wire rack. Yield: 2-1/2 dozen bars Holiday Biscotti Source: Giada DeLaurentis 2 cups all\-purpose flour 1 1/2 teaspoons baking powder 3/4 cup sugar 1/2 cup (1 stick) unsalted butter, room temperature 1 teaspoon grated lemon zest 1/4 teaspoon salt 2 large eggs 3/4 cup pistachios, coarsely chopped 2/3 cup dried cranberries 12 ounces good\-quality white chocolate, chopped Red and green sugar crystals, for garnish Preheat the oven to 350 degrees F. Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries. Form the dough into a 13\-inch long, 3\-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes. Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4\-inch\-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely. Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes. The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks. Linda

The cookie cutter will be perfect for the Halloween Cutout Cookies recipe above. :-) King Arthur has "Gluten-Free Measure for Measure Flour", which is their version of Cup4Cup and is available at Wal-Mart in our area. Test kitchen tips for Gluten-Free Measure for Measure Flour This flour is best suited for non-yeasted recipes. Directly swap the amount of all-purpose flour called for with the same amount of Measure for Measure flour: No need for additional specialty ingredients. Works beautifully in your favorite recipes, whether you’re substituting just a few ounces of conventional flour or several cups. Grainlady's soapbox: The biggest drawback with most of the all-purpose gluten-free blends --- rice flour being the main ingredient. I wouldn't recommend using large amounts of rice flour for anyone, and especially children, due to the arsenic associated with it; and nearly all gluten-free flour blends and commercial gluten-free foods contain rice flour. For more information: http://glutenfreecooking.about.com/od/glutenfreecookingbasics/a/Arsenic-In-Rice-And-Gluten-Free-Diets.htm  I also dislike the large amounts of high-glycemic flours and starches they contain. To use an old idiom: Out of the frying pan and into the fire. Trading one health concern for another potential health concern - gluten intolerance followed by diabetes and other health issues due to food choices. Therefore, just as before I was gluten-free, I mill gluten-free wholegrain flour myself and use coconut flour and almond flour over rice flour. The brown rice flour I do use I make myself in order to reduce the amount of arsenic in it by rinsing, soaking, sprouting (which includes more rinsing), dehydrating the sprouted grain, and milling it into flour myself. With that much work involved, you use it sparingly. After a 10-day detox from all grains at the first of the year, I soon realized how other grains, even gluten-free grains, still affect your wellbeing. They initiate inflammation and auto immunity. Phytates block nutrient absorption, and oats contain higher levels of phytates than almost any other grain - unless you know how to soak and prepare them to reduce the phytates. Going gluten-free and maintaining your health is more challenging than just "going gluten-free." Especially with all the commercial gluten-free choices now, and most are really just more junk food - without the gluten. In the end, I would suggest using coconut flour and coconut oil, and a dairy-free margarine for the butter, like in this recipe: http://www.healthextremist.com/coconut-flour-cookies-recipe/ Or this one which uses almond and coconut flour with dairy-free choices: http://blog.meaningfuleats.com/the-best-almond-flour-sugar-cookies-gluten-free-grain-free/ -Grainlady

I won't support Boy Scouts or Cub Scouts because of the organization's past and current practices concerning religion and gender orientation. The Girl Scouts have had much more modern and open policies in these two regards for many years. Boy Scouts seems to have lost its way, trying to cling to past unenlightened times. Both orgs have had steadily declining membership numbers. I remember when I was in high school (late 60s), there were very few boys actually in Boy Scouts, it was an unpopular thing to do. I can't imagine it's any different today although maybe that's regional. My sons weren't Boy Scouts and I don't remember hearing of any of their friends who were.