I've made Bread & Butter Jalapeno Pickles for YEARS using my Pawpaw's old recipe. I just substitute jalapeno's for the green bells called for in the recipe (plus a few extra). Your recipe looks a lot easier as I always cook the veggies in the brine, then ladle into jars. Wonder if it would work if I omitted that step? Might have to try a small batch to see because I'd think the veggies would cook in the BWB, right? When I was a city-girl, I always went to the downtown OKC farmer's market to buy my produce. Now I grow my own! For at least the last 15 years, it's the first thing people ask about at the holidays. I've even had people tell me they used the left-over juice as a marinade for meats! Paula

Just so the trick is not on you with the anise recipe. A temperature of 300 F causes the anise extract to partly vaporize. That is ok with anise as it is a fairly pleasant effect. I am not so sure it would be as pleasant with trinidad scorpion vapor in the air. After the experience when my wife accidentally turned the oven to high when I had a sheet of dehydrating chocolate habaneros in there, I have no desire to repeat the experience. That said, maybe dry powder would be different. Remember, this is idea of mine is still in the concept phase unless someone has experiences to share. I HAVE NOT TRIED THIS IDEA MYSELF AND AM NOT RECOMMENDING THAT YOU TRY IT. PROCEED AT YOUR OWN RISK. I just had a vision of a potentially exciting candy and wondered if it would work. Lyle

Khandi - wow - these look gorgeous. I'm definitely saving this one for next year's trays. Did the recipe come from Land O'Lakes? Oh - and I'm not Trixie, but here's the recipe for the Pecan Tassies: PECAN TASSIES 1 stick (1/2 cup) plus 1 Tblsp. butter, softened 3 oz. cream cheese, softened 1 cup all-purpose flour 1 large egg 3/4 cup packed light brown sugar 1/2 cup chopped pecans 1/8 tsp. vanilla extract In a bowl combine 1 stick of butter and the cream cheese. Stir in the flour, and form dough into a ball. Divide dough into 24 pieces and press into the bottom and up the sides of 24 small (2 Tblsp. size) muffin tins. In a small bowl beat the egg lightly with the brown sugar and stir in pecans, the remaining 1 Tblsp. butter, vanilla, and a pinch of salt. Divide the filling among the pastry-lined tins and bake at 350 degrees F. for 25 minutes, or until the filling is puffed slightly and the pastry is golden. Let cool on a wire rack. Makes 24 confections.

My favorite Christmas candy is very simple to make. Line a baking sheet with foil. Set those waffle-shaped little pretzels called "Snaps" on the pan. Top each with one piece of Rollo candy (chocolate filled with caramel). Stick in the oven for about 8 minutes at 250 degrees, just till the chocolate starts to melt and get shiny. Remove from oven, then carefully (don't burn yourself) press a pecan half over each Rollo. Let cool and they are done.