Great pics from floota, as usual. But gardenfanatic, the fact that floota can grow those daylilies with such perfection doesn't mean that you can. Or me. :) Of the three, I have only PRECIOUS CANDY. I had it directly from the Stamiles, as a new intro, and it's never wowed me much, except during its first summer here. Second summer, it was pure muddy mauve. Third summer, pretty much ditto. When did I get it? I don't recall, but last summer, the color was very pretty. Very, very pretty in fact, and coming semi-close to images I've seen. Only problem....it was very pretty on all two of its blooms. floota lives far southier than I do, so that could make the difference (even though I have PRECIOUS CANDY in a bed fronting a stucco wall of the house and close to a very large stone patio -- attempt to give it a warm microclimate). Now, maybe its me and my skill (or lack thereof) with daylilies, but gardenfanatic, maybe you want to try to see all three Candies in gardens in your area before ordering any of them? Or at least ID growers in your area who sell them, which would suggest they increase enough to be able to be sold. Or, you could do what I've done....I have both the SPECIAL CANDY and SHERRY CANDY look in other daylilies. Interesting now that the subject's come up, they are all from the same, northern hybridizer -- Darlyn Wilkinson, of Massachusetts. I have her GREYWOODS COUNTRY SQUIRE, not exactly like SPECIAL CANDY of course, but for me, for now, close enough. And instead of SHERRY CANDY, I have GREYWOODS CHASIN' THE BLUES and GREYWOODS GIDDY UP GIRL, and they are just gorgeous here, not to mention, vigorous. GREYWOODS COUNTRY SQUIRE much less vigorous, but it might have to do with where I'd first sited it here, rather than anything inherent in the plant. I wasn't trying to get northern versions of the Candies when I ordered those -- but I guess I do like the look a lot. :)

Actually in my garden it is pretty hard to tell them apart by comparing the pink/orange thing. Sometimes Strawberry Candy is very pink and other times it is not. Also I think that the red on Strawberry Candy is usually a bit more noticeable than on Elegant Candy. However, I think the best way to tell them apart is by comparing the throat color. SC is more golden and EC is more green. The throat on my EC is quite distinctive. Hope this is of some help, what with soils and weather conditions making such differences in daylily colors. :o)

These are excellent and quite pretty on a plate. Alexa *********************************************************** Holly Berry Cookies Servings: 12 Ingredients: 2 cups all-purpose flour 1 cup white sugar 1 teaspoon ground cinnamon 3/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup butter, chilled 1 egg 1/4 cup milk 2/3 cup seedless raspberry jam 2 cups confectioners' sugar 2 tablespoons milk 1/2 teaspoon vanilla extract 1/4 cup cinnamon red hot candies 4 drops green food coloring Directions: 1. In a large bowl combine the flour, white sugar, ground cinnamon, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs. In a small bowl beat the egg and 1/4 cup of milk. Add this to the crumb mixture until the dough is moistened. Cover and refrigerate for at least 1 hour. 2. Preheat oven to 375 degrees F (190 degrees C). 3. On a lightly floured surface roll out the dough to 1/8 inch thick. Cut with a 2 inch round cookie cutter. Place on ungreased baking sheets. 4. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes or until edges are lightly browned. Cool on wire racks. Once cool spread jam on half of the cookies then top each with another cookie. 5. To Make Glaze: Combine the confectioners' sugar, 2 tablespoons milk and vanilla until smooth. Spread glaze over the cookie and decorate with red cinnamon candy before the glaze is set. Let dry. Using a small new paintbrush and green food coloring, paint holly leaves on cookies.

I found these recipes in a book I'm giving to my daughter for Christmas...The Ultimate Short Cut Cookie Book. You may also want to check the web site of the brand of toffee bits you have used to see if they have a recipe. -Grainlady CASHEW BRICKLE COOKIES 1 (16.5-oz.) roll refrigerated sugar cookie dough 1 c. chopped lightly salted, roasted cashews 1/2 c. almond toffee baking bits Preheat oven to 375-degrees F. Spray two cookie sheets with nonstick cooking spray. Cut cookie dough in half. Roll out half of the dough between two sheets of wax paper to form a 10x6-inch rectangle. Remove top sheet of wax paper. Invert dough onto one of the prepared cookie sheets. Remove remaining sheet of wax paper. Sprinkle dough evenly with half of the nuts and half of the toffee bits. Repeat with remaining dough, nuts, and toffee bits on second cookie sheet. Bake cookies, one sheet at a time, for 10-12 minutes or until golden. Cool on cookie sheets on a wire rack. Remove cookies to cutting board using two spatulas. Use a sharp knife to cut cooled cookies into irregular shapes. Makes about 42 cookies. ALMOND TOFFEE BARS 1 (16.5-oz.) roll refrigerated sugar cookie dough, well chilled 1 c. semisweet (or milk) chocolate chips 1 c. toffee baking bits 1 c. sliced (or chopped) almonds 1 (14-oz.) can sweetened condensed milk Preheat oven to 350-degrees F. Spray a 13x9-inch pan with nonstick cooking spray or line with foil. Cut cookie dough into 1/4-inch-thick slices. Arrange slices in bottom of the prepared pan. With floured fingers, press dough evenly to form crust. Sprinkle the chocolate chips, toffee bits, and almonds evenly over prepared crust. Drizzle evenly with sweetened condensed milk. Bake 25-28 minutes or until edges are bubbly and center is just lightly browned. Remove from oven and immediately run a narrow metal spatula or table knife around edges of pan to loosen. Cool completely in pan on a wire rack; cut into bars. Makes 36 bars.