Janet, what a story and what a test of tact that must have been. Ann, I love shortbread. If anyone wants to start a fan club, I'm there. I didn't have time earlier to post it, but has anyone tried Regan Daley's Butter-Toffee Crunch Shortbread from "In the Sweet Kitchen"? It is the most incredibly rich brown sugar shortbread variation. I don't make it often; I have to be sure I have lots of recipients lined up first so I don't keep too much in the house. It's deadly to diets. BUTTER-TOFFEE CRUNCH SHORTBREAD Makes 50 3-inch fingers "Awfully impressive, and dead easy, this is just a good basic brown sugar Scottish shortbread recipe, enhanced with butterscotch and toffee bits. As with any shortbread, the quality and freshness of the butter and flour make all the difference in the flavour and texture. Use the best, and make sure they're fresh. This makes a large batch, perfect for giving, and the shortbread keeps very well in airtight tins. If desired, the recipe can be reduced by half." 2-1/3 cups all-purpose flour 2/3 cup rice flour, or substitute cornstarch if rice flour is unavailable 1/2 teaspoon salt 1-1/2 cups (3/4 pound) fresh unsalted butter, at room temperature 6 tablespoons fruit sugar or superfine sugar 6 tablespoons tightly packed light brown sugar 3/4 cup miniature butterscotch chips 2/3 cups English toffee pieces for baking such as Skor Bits (available in the baking sections of most supermarkets) Additional unsalted butter for greasing pan Preheat the oven to 325° F. Butter the bottom and sides of a 9 x 13-inch metal baking pan. Line the bottom and up the two long sides with a piece of parchment paper. Leave about a 1-inch overhang over the sides to make removing the cooled shortbread easier. Sift the all-purpose and rice flour together with the salt and set aside. In the bowl of an electric or stand mixer fitted with the paddle attachment, or in a large mixing bowl with a wooden spoon, beat the butter until very smooth. Gradually add the sugars and cream the mixture until it is very light and fluffy. If using a mixer, transfer the creamed butter-sugar mixture to a large mixing bowl. Add the flour mixture, about 1/2 cup at a time, fully incorporating each addition before adding the next. Use your fingers to knead the final portion of dry ingredients into the dough, keeping your palms off the dough as much as possible, so the warmth doesn't turn the butter oily. When the last of the flour is fully blended, add the butterscotch and toffee bits and knead them into the dough until they are evenly distributed. I should warn you at this point, that this dough now smells better than any cookie dough you have ever experienced. Restrain yourself; you will do yourself no favors devouring the entire mess at this point, and the baking doesn't take that long. Press the dough firmly into the prepared pan and use the back of a metal spoon to smooth the surface. Prick the dough all over with a fork and set the pan in the center of the oven. Bake the shortbread for about 45 minutes, then prick the dough again to release any trapped air. Return the pan to the oven for another 15 to 30 minutes, or until the edges are light golden brown, and the center feels just firm to the touch. The shortbread will set to a very firm biscuit as it cooks, so it must be cut while it is still warm. Cool the pan on a wire rack for 7 to 8 minutes, then run a sharp paring knife around the outside of the dough to loosen the edges. Make two long cuts in the shortbread, dividing it evenly into three rectangles, each cut beginning and ending at a short side of the pan. Cutting from long side to long side, cut the rectangles into about ¾-inch wide fingers, wiping the knife on a clean towel between each cut, as it gets sticky and can pull and tear the cooling shortbread. Leave the fingers to cool completely in the pan, then re-cut and transfer them to airtight tins. This shortbread can be frozen before or after it is baked. Freeze the dough pressed into the prepared pan, well wrapped with plastic and aluminum foil. Thaw overnight in the refrigerator, without disturbing the wrapping, and bake directly from the refrigerator. The baking time may have to be increased by a few minutes to compensate for the chilled dough. Freeze the cooled fingers in airtight bags or containers, layering between sheets of waxed or parchment paper and wrapping the whole tin or container with aluminum foil. Thaw the entire package, without removing the wrapping, at room temperature for 6 to 8 hours. I haven't previously frozen the dough, but I do intend to do that this year. Very handy for the holidays. Carol

I think this is the recipe you were looking for, yes? * Posted by sheshebop (My Page) on Sun, Mar 7, 10 at 9:49 Ilana, that recipe did not come from here. It is my own recipe. I got your e-mail about wanting the recipe, but it has been crazy with the grandkids this weekend. Here goes: Chocolate Mousse 8 oz. good quality chocolate, chopped (I use Callebaut semisweet, but have been known to round off it off with Ghiradelli chips) 2 egg yolks, beaten 1/3 cup sugar 1-3/4 cup whipping cream Combine chocolate, egg yolks, 3/4 cup whipping cream in a small pan. Cook over medium heat until it starts to bubble around the edges. Remove from heat. Pour into a large bowl and set it in a larger bowl of ice cubes. Stir frequently and do not let it get cold or it will turn hard. Just take the warm off so it doesn't melt the whipped cream that you will put in it. (f you do get it too thick and cold, just remelt and try again) Beat 1 cup whipped cream just until thickened. You can beat to soft peaks, but the mousse will be pretty thick. However, I often beat until peaks form, and it is not a problem.) Fold the whipped cream mixture into the chocolate mixture. Cover and chill in the refrigerator until chilled. (At least 2-5 hours) and up to overnight. You can top with more whipped cream, if desired. This is my favorite, and is so easy to make. I have tried lots of different ways to make it, but this was the one, when used as a filling on my Kahlua chocolate cake that won a prize at a chocolate contest. (Best of show, 2nd overall) Here is the Kahlua cake recipe 2 cvups flour 1-1/2 cups sugar 1-1/4 tsp baking soda 1-1/4 tsp baking powder 2 eggs 1/2 cup cocoa 1 tsp salt 3/4 cup cooking oil 1 Tbs. vanilla 3/4 cup stong coffee, cooled 1/2 up Kahlua (I have made with more Kahlua than coffee, and it was to boozy tasting) Mix ingredients together like you usually do for a cake (Mixture will be thin) Bake at 350 for 30-40 minutes. I have also made this with amaretto. You could use creme de cocoa or an orange liquor as well) I do it in a Maryann pan, and it looks beautiful. You can decorate the top with whipped cream piped on. I decorated with edible orchids.

Did I mention the prize? $150 for the team with the most participants and $50 to the winning baker. party_music50......that's a beautiful platter of sweets! WOW! That's a winner! Jasdip....they look delicious! The chocolate chip cookies lose every year. The judges are looking for "unusual". A bar cut to look like a cookie is sort of cheating....but it's got an edginess to it maybe....I'm giving it a try. rhizo......I'm comfortably retired from the computer industry. This is my "something to do job" & medical insurance. I work in a call center. It's monotonous, so they do "something" almost every week to "entertain" us. We have young people working there, but the majority are people who were layed off and ended up, not by choice, getting a job there, out of their comfort zone. Lots of people with college degrees. The company will even pay for your college degree while working there. Kayjones....Megan is a chef(culinary degree), owns her own catering business on the side. She suggested making those. Here's what I have so far. I made carrot delights(in 1956 they won a cooking contest, my sisters favorite) and pecan bars made in a jelly roll pan, then cut into rounds with a biscuit cutter when cooled. Murraysmoms recipe) This post was edited by nicole__ on Sun, Feb 16, 14 at 17:46

I usually post on The Diet Chat, but since these aren't diet-friendly LOL, I am posting them here. They are quick and easy and look good. PECAN CARAMEL BROWNIE CUPS 18-22 individually wrapped choc. covered caramels (Milky Way Chocolate Covered Caramels work best!) Mini-fluted foil or paper baking cup liners ½ C butter (1 stick) 3 ounces unsweetened chocolate, chopped (I use the pre-melted NestléÂs*) 1 C sugar 1 tsp. vanilla 2 large eggs ½ C flour ¼ tsp. salt Pecan halves 1 bar (1.55 oz.) milk chocolate (optional) 1. Preheat oven to 350º F. Unwrap caramels and cut each in half with sharp knife. Line mini muffin tins with paper or foil liners. (Make sure to use liners in muffin cups; brownies will stick to pan, even if well greased.) 2. In large microwave-safe bowl, melt butter with unsweetened chocolate in microwave oven on High 1 minute; stir until smooth. (*30 sec. On high if using the pre-melted choc.) 3. With wire whisk, beat sugar, vanilla and eggs into melted chocolate mixture until blended. Whisk in flour and salt until smooth. Spoon batter by rounded measuring teaspoons into prepared muffin-pan cups. Top each with a caramel half and a pecan half (or quarter), lightly pressing caramel into the batter. 4. Bake brownie cups 10-12 minutes or until brownies are firm when lightly pressed. Do not over cook or they will be dry. Cool brownies in pan on wire rack 10 minutes. Remove from pan and cool completely on rack. 5. In microwave-safe cup, melt milk chocolate in microwave oven on High 45 seconds; stir until smooth. Cool slightly. Place brownies on wax paper lined cookie sheet. Pour milk chocolate into small self-sealing plastic bag. Snip 1 corner to make a 1/16-inch opening and drizzle chocolate over brownies. Refrigerate brownies 30 minutes or until chocolate is set. Store brownies in tightly covered container, with waxed paper between layers, at room temperature up to 1 week, or in freezer up to 3 months. Makes 36  44 mini brownie cups. You could melt white chocolate to drizzle over the top to give them a different look. Or tint the white chocolate green or red for a festive look.