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

Sharon/Fl. posted this here, gosh, 8 years ago. I've been using her recipe every since! Sharon's Homemade Sweet & Sour Bacon Dressing ********************************** Fry 1lb. bacon in heavy pot till crisp. Drain & break into tiny pieces-not crumbled! Pour out half the grease-leave rest in pot. ADD: **** 5 eggs (beaten with a spoon) 5 1/2 cups sugar 1 1/4 tsp. salt MIX WELL. ADD: *** 1 cup flour 5 tsps dry mustard MIX WELL-use slotted spoon or whisk ADD: **** 2 1/2 cups CIDER vinegar 5 cups water-Mix till well blended. * Heat on medium-stirring often, but not constantly, as this lowers the cooking temperature. In about 15-20 minutes, mixture will begin to thicken. Make sure you scrape sides of pot & the bottom-often-don't let burn! * Once it is as thick as a medium gravy-remove from heat, and add bacon and 2 TBS margarine or butter. DRESSING WILL THICKEN AS IT COOLS. Sharon says: You may think this makes an awful lot-but it keeps in the fridge for 4 weeks--share with a neighbor! Excellent on Spinach Salads, Baked Potatoes, or just lettuce. Really good if you microwave a serving for 30 seconds or till just warm. ENJOY, ENJOY, ENJOY. Makes great Xmas gifts- just buy jelly jars, and add a bow around the neck of the jar. When my mom had her brain surgery-I took jars to the ICU for the Drs & nurses. At noon-I'd go to the cafeteria to eat & here I'd see all of them walking in with their 'dressing jars" LOL! Note from Ang: I use it as a dip for egg rolls and fried won tons too.

I assume shrimp is OK??? HOT ARTICHOKE SPINACH DIP (serves 12) 10 oz frozen choppe spinach, thawed & drained 14 oz can artichoke hearts, drianed 1 cup mayonnaise 1 1/2 cups Parmesand, shredded 1 1/2 cups Monterey Jack, shredded Garlic salt to taste 2 tsp Tabasco Melba toasts Preheat oven to 350°. Squeeze excess water from thawed spinach. Finely chop artichoke hearts. Combine all ingredients & mix thoroughly. Pour into a 1 1/2 qt ovenproof dish. Bake 30 minutes. Serve warm with Melba toasts & crackers.~~A Slice of Paradise JUNIOR LEAGUE SEAFOOD DIP (serves 6-8) 1 round loaf of French or Italian bread 1 cup grated Cheddar 1 cup chopped onion 1 cup tiny shrimp or crabmeat, coarsely chopped 1 cup mayonnaise Cubed French or Italian bread Preheat oven to 350°. Slice off the top of the bread & hollow out the center to form a bowl. Cut the bread from the center into cubes & set aside. Mix the grated cheese, onion, shrimp & mayo by hand or in a processor until just blended. Transfer to the hollowed bread, place on a cookie sheet, & bake 20 minutes until bubbly. Serve w/crackers & the reserved bread cubes. Can also be baked in a buttered casserole & served w/bread or crackers.~~Without Reservations SPICY SHRIMP SPREAD (2 cups) 8 oz pkg cream cheese at room temperature 2 TBL chopped onion 2 TBL sour cream 1 TBL creamed horseradish 1/4 tsp salt Dash pepper 8 oz cooked shrimp, chopped Preheat oven to 375°. Butter a shallow baking dish. In a mixing bowl, combine the cream cheese, onion, sour cream, horseradish, salt & pepper. Stir until thoroughly blended, then fold in the shrimp. Transfer to the prepared dish & bake 20 minutes or until bubbly. Serve hot or cold.~~~Delicioso

Creamy Caesar Salad Dressing 3 to 4 medium garlic cloves - crushed 1/4 (scant) cup fresh lemon juice 1/4 teaspoon salt 1/8 teaspoon ground pepper 1 1/2 teaspoons Worcestershire sauce 2 to 3 drops Tabasco sauce 1 tablespoon anchovy paste 1/4 cup fresh grated imported parmesan cheese 1 cup olive oil garlic croutons In a food processor or in a large bowl, whisk together garlic, lemon juice, salt, pepper, Worcestershire sauce, Tabasco, anchovy paste and cheese until well blended and salt is dissolved. With motor of food processor running, or whisking constantly, add the oil in a thin stream until it is incorporated. Dressing should have a light, mayonnaise-like consistency. Makes about one cup. Refrigerate until needed. To serve, place a little dressing in the bottom of a large salad bowl. Place romaine lettuce on top, sprinkle on about half of the cheese, a few tablespoons (or to taste) of dressing and toss. Add more dressing if desired, the remaining cheese and sprinkle on croutons. Serve immediately. Imported freshly ground parmesan makes all the difference here.