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

Yum, I love caramel, too! Don't get me wrong, I like chocolate, but LOVE caramel! If you can stand a couple more.... Chocolate Turtle Torte Source: St Paul Hotel Crust: 3-2/3 c pecans 1-1/4 c sugar 7T unsalted butter In food processor blend pecans and sugar, add melted butter in steady stream until combined well. Turn out mixture into a 12" tart pan with removable bottom. Press to 1/8" thickness on bottom and 3/8" on sides. Bake at 350F for approximately 20-25 minutes or until lightly toasted. Cool. Filling: 1lb semi sweet chocolate 2 c heavy whipping cream Bring cream to a boil and pour over coarsely chopped chocolate. Mix until chocolate is melted and mixture is combined well. Pour into cooled crust and refrigerate for 3 hours or up to overnite. Caramel Sauce: 4oz unsalted butter 1 c sugar 1 c heavy whipping cream 3/4 c crushed pecans (for garnish) In heavy saucepan melt butter, add sugar and cook until dark brown (not burnt). Add cream and remove from heat. Mix thoroughly until mixture turns a rich golden color. Drizzle over slices of torte and serve. Sandies by the Sea 2 cups all-purpose flour 1/4 teaspoon salt 1 cup (2 sticks) unsalted butter, softened 2/3 cup firmly-packed light brown sugar 1 large egg 1 teaspoon pure vanilla extract 1 cup pecans, lightly toasted and very finely ground* 20 caramel candies 3 tablespoons cream or whole milk 2 to 3 tablespoons large crystal sea salt or fleur de sel, as needed** 1 cup chopped bittersweet chocolate or semisweet chocolate morsels 1.Combine flour and salt in bowl; set aside. 2.In a mixing bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat to blend. Add dry ingredients in batches, mixing between each. Stir in ground pecans. Cover and chill dough until firm. 3.Preheat oven to 350�F (175�C). Line baking sheets with parchment paper or butter the sheets. 4.Roll dough into 1-inch balls with floured hands. Place on baking sheet at least one inch apart, and form a cavity in center of each ball with thumb. Bake for 13 to 15 minutes or until bottoms are brown and set. 5.Remove cookies from oven; cool briefly on baking sheet. Transfer with a metal spatula to a wire cooling rack set over a piece of parchment paper. 6.Melt caramel candies and cream together in a saucepan over low heat, stirring frequently. Fill center of each cookie with approximately 1/2 teaspoons of caramel. Sprinkle warm centers evenly with sea salt, and let sit until firm. 7.Place chocolate in plastic bag in a bowl, heat on medium at 30-second intervals in microwave. Massage between each interval until melted. Cut a small hole in bottom corner of bag, drizzle chocolate across each cookie; add additional salt if desired and allow cookies to sit until chocolate has become firm. Makes about 4 dozen. *To toast pecans, place nuts in a single layer in an ungreased shallow pan. Bake at 350�F (175�C) for 5 to 10 minutes or until golden brown. Remove from pan to cool. Finely chop cooled nuts in a food processor or blender. Linda

Diane, How about a traditional Sticky Toffee Pudding? That is what I intend to serve again this year. I cut it out in rounds to serve, but you can also serve it sliced. Home Cookin Chapter: Recipes From Thibeault's Table Sticky Toffee Dessert ===================== Source: Vancouver Cooks - Chef Rolf Gunter from Rim Rock Cafe & Oyster Bar 1 cup whipping cream 1 1/4 cups unsalted butter 2 1/4 cups brown sugar 6 oz. Pitted dates 1 tsp baking soda 1 1/4 cups boiling water 1 tsp vanilla 1 egg 1 1/2 cups all purpose flour 1 1/2 tsp. Baking powder NOTE: I used Medjool Dates . This comforting Pudding lives up to its name! For an extra touch, garnish dessert with a drizzle of chocolate sauce. Serves 6 to 8. Note: I used my Caramel sauce over this dessert. Preheat the oven to 350°F. Line an 8 inch springform pan with aluminum foil and butter it well. Place cream, 1 cup of of the butter and 1 3/4 cups of the brown sugar in a saucepan on medium heat. Boil for 5 minutes, until the sauce begins to turn brown and thicken slightly. Pour half into the springform pan. Save the rest of the sauce. Place dates and baking soda in a bowl. Add boiling water, mix and let cool. Place the remaining butter , the remaining sugar and vanilla in an electric mixer. Beat on medium high for about 5 minutes, until well creamed. Beat in the egg, then stir in the date mixture. Combine flour and baking powder in a bowl. Fold into the egg mixture until evenly incorporated. Pour into the springform pan and bake in the oven for 30 minutes. Turn down the oven to 300°F and bake for 60 minutes, until golden brown and firm when touched lightly. To serve: unmould the pudding, slice it and place on individual plates. Drizzle with the warmed reserved sauce. NOTE: I found that this cake cooked much quicker than the time called for in the recipe. I baked it for 30 minutes at 350°F and then for another 20 to 25 minutes at 300°F. Caramel Sauce ============= Caramel Sauce 1 cup butter 1 cup sugar 1 cup brown sugar 1 cup cream pinch of salt 2 teaspoons vanilla . Mix all the ingredients together and simmer for about 5 or 6 minutes. Serve over Bread and butter pudding, apple pie and icecream, warm gingerbread, etc..

Ta-dah! I did chop the dates, then soaked them. I realized I could have also just soaked them whole and put them in a blender and added the "paste" to the recipe and I might do that next time, just to see what happens! Smiles! Sooz