Dcarch: Thanks for the reminder, " Pizza Month " Now I'll have to try something different. Maybe a Calzon pizza. Stir Fryi: Here is something you can try too !!! It's easy. *********************************************** Lou’s Calzonpizza - Tutorial For this Pizza I used a lightly oiled , 11x16 Cookie Tin Rolled the dough out to about 3/16 inch thickness and 3 inches larger than the Tin , all around. Then laid it over the Tin. Next I laid all the goodies around the inside perimeter of the Tin. On the far side is simmered Broccoli Stir Fries w Shrimp on top. In Forefront is cut Cooked Salami and Pepperoni w pieces of Cheese on top. Left side is Cooked Sausage. Right side is cut up Meatballs. I dribbled some Spaghetti Sauce all around. Then I folded the dough that was on the outside of the Tin, over all the goodies and into the center of the pizza, and pressed the edges down to seal it. Next I spooned the Sauce over the Dough ( I used my Spaghetti Sauce ) and sprinkled on the shredded Provolone and Cheddar cheese mixture, all ready for the oven. Baked it at 400 Degrees for about 30 minutes. Took it out of the Pan and onto the Pizza Stone, for the last 15 minutes. For the last 5 minutes ,I laid Pepperoni over half. LOU

This is my recipe and I make them often during the winter. I use Kosher gelatin which I buy from a company in New York in bulk. VERY $$$ but for my business it has to be certified Kosher or I can't sell it. Butter, for greasing & confectioners' sugar, for coating 2 tablespoons gelatin 1/2 cup cold water 2 cups granulated sugar 3/4 cup boiling water 1/8 teaspoon salt 1 1/2 teaspoons vanilla extract 1. Butter an 8x8-inch square baking dish. Line with waxed paper, then butter waxed paper, and lightly coat with confectioners' sugar. 2. Disolve gelatin in cold water, in the bowl of a stand mixer, using whisk attachment. 3. In a large saucepan, over medium high heat, whisk together granulated sugar, boiling water and salt; bring to a boil, whisking frequently. Stop whisking, and cook for 15-20 minutes, or until a thermometer reads 236 degrees F. 4. Pour syrup slowly over gelatin. Add vanilla extract, and beat on medium speed, for 20 minutes, or until thick and cool. 5. Butter a spatula, and scrape marshmallow cream into prepared dish; smooth the surface. Freeze overnight, then remove waxed paper from dish, lifting out marshmallow. Peel waxed paper off, then cut into squares, on a cutting board, using a buttered-sharp knife. Lightly dust marshmallows with additional confectioners' sugar. 6. Makes 36 mallows (This depends on how big you cut them) I've used other flavors and dipped them in chocolate 24 hours after they've set even when they've been covered with sugar. As they dry u the sugar absorbs and creates a kind of skin. The chocolate sticks fine to that.

I think they're better, although I like the store bought ones too, so I can't be sure. Tobyt, do you remember how much fruit puree you used? Did it affect stickiness at all? I've made the plain ones, but I'd be interested to try fruity ones too.

Caramel Marshmallow Treats 5 cups crisp rice cereal coarsly crushed 1 can sweetened condensed milk 1 14 oz package caramels 1 cup butter, cubed 1 teaspoon ground cinnamon 1/2 tsp vanilla 1 16 oz pkg large marshmallows (or homemade) 1. Line two baking sheets with waxed paper; set aside. Place cereal in a shallow bowl. In a large saucepan, cook and stir the milk, caramels, and butter over low heat until meted and smooth. Remove from heat; stir in the cinnamon and vanilla. 2. With a toothpick, dip each marshmallow into warm caramel mixture; turn to coat completely. Press marshmallow bottoms in cereal; place on prepared pans. Let stand until set. My notes: I use crushed pecans instead of cereal. They look nice on a tray each with decorative toothpick.