CHOCOLATE PEANUT BUTTER MARSHMALLOW CUPS

(RECIPE POSTED BY BARBARA DENHAM SULZ)

1 1/2 cups peanut butter,smooth or crunchy
5 ounces of semisweet chocolate chips
2 tablespoons butter
1 bag of mini marshmallows
paper/foil candy cups

Line 2 muffins pans with chosen candy cups.

Combine peanut butter, chocolate and butter in a heavy saucepan and heat on low, stirring until smooth. Alternately, you could heat the mixture in the microwave for 2-3 minutes, stirring every 30 seconds.

Remove from heat and gently fold in marshmallows. Immediately spoon into the baking cups and chill until set.

Makes about 24 cups

SALT WATER TAFFY, CREAMY PULLED CANDY, BROWN SUGAR TAFFY

(RECIPE POSTED BY BARBARA DENHAM SULZ)

SALT WATER TAFFY

3/4 cup light corn syrup
1 tbsp cornstarch
1 cup sugar
2/3 cup water
1 tsp salt
2 tbsp butter
2 tsp vanilla

Combine the corn syrup, water, sugar, cornstarch, butter and salt in a heavy saucepan. Cook over medium heat stirring constantly until the temperature on a candy thermometer reaches 266F degrees. Remove from the heat and add vanilla. Pour into an 8 inch buttered pan. When cool enough to handle, pull the taffy until satiny and stiff. (Keep hands buttered lightly). Pull into long strips and cut with kitchen shears into 1 inch pieces. Wrap each piece with wax paper.

CREAMY PULLED CANDY
(This is similar to salt water taffy recipe in flavor and texture)
2 cups sugar
1/4 cup heavy cream
1/2 cup whole milk
1/2 tsp vanilla

Combine sugar, milk and cream; bring to a boil stirring constantly; cook to 250F degrees on candy thermometer.
Pour on a well buttered marble slab and let cool a little.
When candy mixture starts to cool add vanilla and salt; start pulling.
Pull into a long ropes and cut into pieces with cold scissors.

BROWN SUGAR TAFFY
1 cup butter
1 1/4 cups brown sugar
5 tbsp warm water
1 tbsp corn syrup
3/4 Cup molasses
Nuts-OPTIONAL

Combine water, butter, sugar, corn syrup and molasses in a large saucepan; heat slowly until sugar dissolves.
Cook stirring constantly until candy thermometer reaches 254F degrees or to hard ball stage.

Pour mixture into a buttered pan. Nuts: Sprinkle over mixture now.
Lift corners of candy and fold to middle to cool evenly and keep soft.
Pull candy lightly about ten minutes; pull out in strips and cut in pieces and wrap in wax paper

THANKSGIVING DRESSING (SOUTHERN STYLE)

(RECIPE POSTED BY BARBARA DENHAM SULZ)

4 cups crumbled egg cornbread (use white cornmeal)
4 cups crumbled biscuits
1 cup milk
3 cups turkey broth
1/2 stick margarine
1/2 cup onion
1 cup celery
Salt and pepper

Bake in greased pan at 350 for 1 hr (may need to double or triple this recipe). This makes a very moist dressing.

PEPPERMINT CHOCOLATE SPOONS

(recipe from Barbary Denham Sulz)

These Christmas candies are chocolate-covered spoons sprinkled with crushed candy canes. They’re delicious when used to stir coffee or hot cocoa, and make a great holiday gift. This recipe yields about 20 spoons.

Ingredients:
1 cup chocolate chips or chopped chocolate
5 candy canes
20 plastic spoons

Preparation:
1. Prepare a baking sheet by lining it with aluminum foil.

2. Crush the candy canes by placing them in a blender or food processor, and pulsing it on/off until the candy is in small pieces. Alternately, you can place the canes in a plastic bag and use a rolling pin to finely crush them. Separate out the large pieces for another use, and place the small shards in a bowl. The crushed candy pieces will get sticky if left for a long time at room temperature, so if you are not going to immediately use them, place them in a Ziploc bag to protect it.

3. Place the chocolate in a small microwave-safe bowl and microwave until melted, stirring after every minute to prevent overheating.

4. Once the chocolate is melted and smooth, begin dipping the spoons in the chocolate. Hold a spoon by the tip of the handle and dip it 2/3 of the way into the chocolate. Depending on the shape of your bowl, you may want to use another spoon to ladle chocolate over the back of the spoon, ensuring even coverage. Tap the spoon against the side of the bowl to remove excess chocolate, then hold the spoon over the bowl of candy canes pieces. Sprinkle the pieces in a light layer over the front and back of the spoon. Place the spoon bowl-up on the baking sheet, then repeat with remaining candy and spoons.

5. Place the spoons in the refrigerator to set the chocolate for 15 minutes. Once set, the spoons can be packaged and given as gifts. The spoons should be fine in most room temperature environments, but they will start to melt if they get warm. They can be stored for over a month in an airtight container in the refrigerator.

M & M'S COOKIES IN A JAR

(RECIPE POSTED BY BARBARA DENHAM SULZ)

Cookies in a jar are easy to do. Almost any cookie mix will work, just adjust the recipe. For example, the M&M's recipe could be changed easily to a chocolate chip recipe by substituting chocolate chips for M&M's and adding a layer of nuts. Just remember that a quart Mason jar will hold about 4 cups.

3/4 cups sugar
3/4 cups brown sugar
1 1/4 cups M&M's
2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt

Mix the salt, baking soda, baking powder, and flour. Pack firmly in the bottom of the jar. Add the brown sugar and pack down firmly. Add the white sugar. Place a piece of plastic wrap over the sugar layer and push down firmly. Allow the plastic to extend up the side of the jar a little. Now put the M&M's in the jar and put the cover on. You can cover the metal cover with a round cut from pretty cotton fabric if you like.

Attach the following instructions:
1. Remove M&M's carefully from jar and set aside.
2. Empty jar of remaining cookie mix into a bowl.
3. Add 1/2 cup unsalted butter, softened, 1 beaten egg and 1 1/2 teaspoons pure vanilla.
4. Mix until blended.
5. Stir in M&M's.
6. Roll into 1-inch balls, and place 2 inches apart on an ungreased cookie sheet.
7. Bake at 375 degrees about 12 to 14 minutes. Do not overcook.
8. Cool on cookie sheet for 5 minutes. Remove to rack to cool completely.
9. Makes about 2 dozen cookies

DRIED BEAN SOUP MIX (Gifts in a Jar)

(RECIPE POSTED BY BARBARA DENHAM SULZ)

Again, almost any dry soup ingredients will work as a jar mix. Try to layer the ingredients in an interesting and appealing way.

To a quart Mason jar add ½ cup of each of the following in the order given:

Split green peas
Red lentils
Split yellow peas
Small red beans
Black beans
Kidney beans

Place seasoning mix in a small, snack sized zip-loc bag. Lay on top of the soup mix before putting the cover on.

SEASONING MIX:
1 tablespoon dried sweet pepper flakes
2 squares chicken bouillon cubes, unwrapped
2 teaspoons dried minced onion
1-1/2 teaspoons sea salt
1 teaspoon dried parsley flakes
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon celery seed
1 bay leaf
4 tablespoons brown sugar

Instructions (Print up and attach to the jar)
SEASONED BEAN SOUP:
Dried Bean Mix
2 cans stewed tomatoes
1/4 cup Seasoning Mix 

Rinse beans and place in a large stock pot. Cover with water and allow to soak overnight.
Next day, drain the beans and rinse. Return to the pot and add water to cover. Place pan lid on top and bring to a boil.
Reduce heat and simmer for about 2 hours. Add tomatoes and seasoning mix. Cover and simmer for another 30 to 45 minutes, or until beans are tender.
Makes 10 cups

ORANGE AND SPICE BATH SALTS (Gifts in a Jar)

(RECIPE POSTED BY BARBARA DENHAM SULZ)

Part 1
1 cup of Epsom salt
3 Tbsp. Baking soda
3 drops of orange essential oil
2-3 drops orange food coloring

Part 2
1 cup Epsom salt
3 Tbs Baking soda
3 Drops Clove essential oil

Mix the first four ingredients in one jar, cover and allow to sand over night.
Mix the next three ingredients in a jar, cover, and allow to stand overnight.
The next day place one layer of the orange scented salts on the bottom of the jar. Follow with a layer of the clove scented salts. Repeat layers.

Add a printed tag with these instructions:

Place a handful of the salts under warm, running water.

If you prefer, buy a small scoop to attach to the jar and use the word scoop in place of handful.

DOG BISCUITS MIX (Gifts in a jar)

(RECIPE POSTED BY BARBARA DENHAM SULZ)

If you have an animal lover on your list this makes a great gift.

1 dog biscuit cookie cutter

1 1/2 cup all-purpose unbleached flour
1 1/2 cup whole wheat flour
1/2 cup yellow cornmeal
1/2 cup instant nonfat dry milk powder
1 tsp. brown sugar
1/2 tsp. garlic powder
Pinch of salt

Layer the ingredients in the jar in the order given. Close jar and tie cookie cutter on the outside with raffia. Type and print the following instructions and attach to the jar:

Dog Biscuits:
Pour ingredients in jar into a bowl. Add:
1 egg
1/2 cup shredded cheddar cheese
1/2 cup parmesan
1/2 cup hot beef broth or hot water.

Knead well until the dough is heavy but not sticky. You may need to add a bit more flour.
Knead for 5 minutes or until the dough is very elastic. Allow to rest for 5 minutes.
Roll 1/2 inch thick and cut with cutter.
Bake for 1 ½ hours. Cool completely.

SOUR DOUGH CINNAMON CAYENNE ROLLS

(RECIPE POSTED BY BARBARA DENHAM SULZ)

The Dough:
4 1/2 c unbleached flour
2 T brown sugar
1 T White sugar
1T (Packet) dry yeast
1 c Warm milk
2 T butter softened
1 1/2 c Sour dough starter
2 1/2 t salt

The Insides:
4 T butter very softened
1/4 c White sugar
2 t ground cloves
1 1/2 t ground cayenne pepper (more for spicier taste) shopping list

The drizzle:
2 T butter
1/4 c brown sugar
1/2 t ground cayenne pepper
2 T powdered sugar add more as needed
Splash of milk if it is too dry

How to make it:

The Dough
1. In large bowl combined 1 C flour, Sugar, Dry yeast
2. Add warm milk and softened butter mix gently
3. Mix in starter till smooth about 100 strokes (see step 5)
4. Gradually add 3 3/4 c flour till the dough pulls away from the sides of the bowl.
5. Knead in the salt (this is a strange step, but it seems to help feel free to add the salt during step 3 if it makes you feel more comfortable)
6 Turn dough onto floured surface Knead for 8-10 minutes till the dough is smooth
7. Place in well greased bowl. (I recommend Crisco) Lightly grease the top of the dough as well
8. Let set for 30 minutes, punch down and once it has regained its fluff (About 20 minutes) turn out on to greased work surface (No flour at all)
9. Roll out with greased rolling pin till about 1/2 inch thick
10. Pre heat the over to 375 F (190 C).

The Insides
1. Spread the softened butter on the dough set a side
2. In small bowl combined Sugar, cloves, and cayenne mix till combined
3. Shake onto the dough evenly
4. Roll up dough cut into about 1 in pieces
5. Set side to side in well greased pan ( I find letting them rise for another 5-10 minutes makes them even better)
6.Set a small shallow pan of water on the bottom shelf of your oven
7. Bake in pre heated over for 20-30 minutes on middle shelf

The Drizzle
1. In small pan melt butter on medium heat
2. Add Sugars and Cayenne
3 Bring to boil add additional sugar or milk as needed
4. Once the mixture starts to fluff up and get smooth it is ready
5. Pour over hot rolls
6. Let cool or eat at your own risk.