Here you go May! Heath Bar Cookies Ingredients 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 cup (2 sticks) unsalted butter, softened 1 1/2 cups sugar 2 eggs 1 teaspoon vanilla 1 1/2 cups chopped Heath Bar pieces (Eight 1.4 ounce bars) 1/2 cup chopped walnuts Method Heath Bars are popular American chocolate-covered-toffee candy bars. Heath Bar toffee bits are often available in the baking section of grocery stores. Either chopped up candy bars or the bits can be used for this recipe. The bars have chocolate, the bits don't. 1 Sift together the flour, salt, and baking soda. Set aside. In a separate bowl, combine Heath Bar pieces and chopped walnuts. Set aside. 2 Cream butter until fluffy. Add the sugar and continue to beat until light and fluffy (a couple minutes). Beat in eggs one at a time, and vanilla. 3 Alternatively mix in the Heath Bar mixture and the flour mixture, a third at a time, until well blended. Chill cookie dough for at least 30 minutes (better an hour). 4 Preheat oven to 350°F. On cookie sheets lined with parchment paper or Silpat, spoon out the cookie dough in small 1-inch diameter balls (size of a large marble). Place dough balls 3 inches away from each other on the cookie sheets. (Make sure there is plenty of room between the cookie balls, and that the cookie balls aren't too big. These cookies spread!) 5 Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let cool for a few minutes. Then transfer the cookies to a wire rack to cool completely. Makes about 6 dozen cookies.

Sreed, once again, you come thru with interesting suggestions. When the salesman said Gagg is the only manufacturer with combi ovens, maybe he was referring to "plumbed" combi ovens? I read that people who own Mieles and Wolfs don't use them as much as those who own Gaggs due to the necessary manual insertion of water. I can see where the additional hassle of one extra step might prevent me from using it as frequently, as well. I believe Wolf has the largest box, which is compelling, since ostensibly you could, say, bake cookies in it. For the heck of it, I went onto ebay and found a new Gagg for sale. I believe, with some persistence, it would be possible to find one for half-price eventually. The range hood by Futuro that I thought was interesting? I looked up the price, and wow. It was as expensive as the darn combi! Back to either a range with one of those pop-up vent things, or a Jennair downdraft slide-in. I actually called customer service at Jennair today to inquire about why their stoves are getting such a bad rap online. She said many people install them wrong with either too short or too long of a line, and with more than two elbows -- for whatever that's worth. I personally had a Jennair downdraft for 15 years. Mounted on the wall right above it was an original piece of artwork behind plexiglass. It was fine. So was the surrounding cabinetry. I never had grime build-up. Heck, at my house in Oregon, we didn't even install a hood, and we didn't get grime build-up there either -- and that was with me cooking two meals a day. From personal experience, I just don't get why everyone thinks these hoods are so dang important. I don't mean to be contentious; I just don't understand.

linda117, I did a search and could not find one with egg in the dought. Sorry yours was dry. Pistachio Icebox cookie Pistachio cranberry icebox cookies MAKESABOUT 3 DOZEN COOKIES ACTIVE TIME:20 MIN START TO FINISH:2 1/2 HR Gourmet magazine, DECEMBER 2006 It doesn’t get fancier or more Christmassy than these glittery-edged cookies sporting studs of red and green. But all that festivity comes in an easy slice-and-bake package, so you can always keep a log of dough in the fridge, ready to go when company unexpectedly comes calling. This is just one of Gourmet’s Favorite Cookies: 1941-2008 [EDITED TO ADD: Sadly the link to this fabulous cookie collection is broken. I encourage you to go to the Gourmet website and retreive and print recipes you are interested in, before it goes away. Epicurious has many Gourmet recipe, thankfully, but the photos of the cookie recipes are fabulous and only available at Gourmet.com.] Although we’ve retested the recipes, in the interest of authenticity we’ve left them unchanged: The instructions below are still exactly as they were originally printed. 1 1/2 cups all-purpose flour 1/2 teaspoon cinnamon 1/4 teaspoon salt 1 1/2 sticks (3/4 cup) unsalted butter, softened 1/4 cup plus 2 tablespoons granulated sugar 1/2 teaspoon finely grated fresh orange zest 1/2 cup shelled pistachios (2 1/4 oz; not dyed red) 1/3 cup dried cranberries (1 1/4 oz) 1 large egg, lightly beaten 1/4 cup decorative sugar (preferably coarse) SPECIAL EQUIPMENT: parchment paper MAKE DOUGH: • Stir together flour, cinnamon, and salt in a bowl. • Beat together butter, granulated sugar, and zest in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low and add flour mixture in 3 batches, mixing until dough just comes together in clumps, then mix in pistachios and cranberries. Gather and press dough together, then divide into 2 equal pieces. Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log about 1 1/2 inches in diameter. Square off long sides of each log to form a bar, then chill, wrapped in plastic wrap, until very firm, at least 2 hours. SLICE AND BAKE COOKIES: • Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper. • Brush egg over all 4 long sides of bars (but not ends). Sprinkle decorative sugar on a separate sheet of parchment or wax paper and press bars into sugar, coating well. • Cut each bar crosswise into 1/4-inch-thick slices, rotating bar after cutting each slice to help keep square shape. (If dough gets too soft to slice, freeze bars briefly until firm.) Arrange cookies about 1/2 inch apart on lined baking sheets. • Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 15 to 18 minutes total. Transfer cookies from parchment to racks using a slotted spatula and cool completely. COOKS’ NOTES: Dough bars can be chilled up to 3 days or frozen, wrapped in plastic wrap and then foil, 1 month (thaw frozen dough in refrigerator just until dough can be sliced). Cookies keep in an airtight container at room temperature 5 days. This post was edited by glenda_al on Mon, Mar 25, 13 at 12:22

Chiming in again, since I guess that I started the whole shampoo bar thing here. Before I went on the Camino last year I trialed several bars. I rather liked the Grapefruit bar from Sweetsnthings, but I had also bought a bar made by Tree Hut at a local store. It was their 4 in 1 Mango bar. I really loooooved how it made my hair feel, and it smells yummy, so that's what I took on the Camino with me, and I liked everything about it. It's got more, for want of a better word, "chemically" ingredients, more like a traditional liquid shampoo, but worked better for me than the other bars, especially since I have hard water at home, and wasn't able to do an ACV rinse on the Camino. When I returned home from Spain I went to buy some more, but discovered that it had been discontinued! I managed to find 3 bars on clearance, which I am hoarding for my next Camino walk. (this summer, yay!) But now my search was on to find a replacement. I've been usingthis one from another Etsy vendor, LakeSuperiorSoap, and it leaves my hair soft and silky. The scent is nice, but pretty strong. I have also tried this one from GetLathered on Etsy. I like it too, but not quite as much. Neither shampoo leaves any kind of residue in my hair. After shampooing I use a quick swipe of this conditioner bar through my hair to make it easier to comb, but it hasn't been that hard to comb without it. The conditioner bar has lasted forever.