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  A family favorite for the holidays... Ingredients 1-1/2 sticks butter 3 cups sugar 5 ounce can evaporated milk (2/3 cup) 12 ounce bag chocolate chips 7 ounce can marshmallow cream 1 teaspoon vanilla Melt the butter in a saucepan on medium-high heat. Add the evaporated milk and sugar and stir. Bring to a full rolling boil on medium, stirring constantly. Cook until the candy thermometer reaches 234-degrees or for 4 minutes. Remove from heat. Add marshmallow cream. Stir until blended. Add vanilla. Stir. Add chocolate chips and stir until blended. Pour into pan and cool.

  This is a slimmed-down version of gingerbread cake, suitable for cupcakes or mini-loaves. Ingredients: 1/2 cup unsalted butter softened to room temperature 1/2 cup brown sugar firmly packed 1 egg beaten 1/2 cup sour cream 1/2 cup molasses 1 teaspoon pure vanilla extract 1-1/3 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon kosher salt 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves powdered sugar optional Pre-heat oven to 350° F. Prepare a mini bundt cake pan with cooking spray or use a cupcake pan with cupcake liners. In a large mixing bowl cream butter and sugar together on medium speed with a hand mixer. Mix in one at a time - egg, sour cream, molasses and vanilla extract. In a separate bowl combine flour, baking powder, salt and spices. Add dry ingredients to butter and sugar mixture a third at a time. Batter will be thick and creamy. Fill each of the greased mini bundt cake sections 2/3 full of batter. Bake f

Old-fashioned, turn of the (last) century candy... Ingredients:  1 1/2 cups sugar 1/3 cup water 3 tablespoons unsalted butter 1/4 teaspoon cream of tartar 1/2 cup mild molasses 2 1/2 teaspoons baking soda Step 1 Line bottom and sides of a 13- by 9-inch baking pan with foil, then butter foil. Step 2 Bring sugar, water, butter, and cream of tartar to a boil in a deep 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then wash down any sugar crystals with a pastry brush dipped in cold water. Boil without stirring until syrup registers 265°F (hard-ball stage) on a candy thermometer, about 10 minutes. Add molasses (don't stir) and continue to boil undisturbed until syrup registers 295°F (hard-crack stage), 4 to 5 minutes. Remove pan from heat and sift baking soda over syrup, then whisk to incorporate. (Use caution: mixture will bubble vigorously.) Step 3 Immediately pour syrup into lined baking pan and cool completely. Lift candy in foil from pan, then discar

  Spritz Cookies - a holiday favorite Ingredients: 1 cup (2 sticks) unsalted butter, softened to room temperature 3/4 cup granulated sugar 1 large egg, at room temperature 1 teaspoon pure vanilla extract 2 1/3 cups all-purpose flour 1/2 Tsp salt optional: food coloring, sprinkles, chocolate chips, and melted chocolate for decorating Preheat oven to 350°F. Line baking sheets with silicone baking mats. Do not use parchment paper because the cookie dough, when pressed out of the cookie press, will not adhere to it. Make the dough: In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until smooth, about 2 minutes.  Add the egg, vanilla extract, and almond extract, and beat on high speed until combined, about 1 minute.  Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. On low speed, beat in the flour and salt. Turn up to high speed and beat until com

Pecan Snow Ball Cookies (aka Mexican Wedding Cookies) I've seen variations that use walnuts, so use what you prefer and have on hand. Here in Texas, pecans are in abundance. Ingredients: 2 Cups finely chopped pecans 1 Cup unsalted butter (room temperature) 1/3 Cup sugar 1 Tsp vanilla extract 1/4 Tsp salt 2 Cups flour Powder Sugar (1C for coating) Preheat oven to 350°F. Place chopped pecans in a 9-by-13-inch metal baking dish. Roast in the oven until the pecans have a nutty aroma and are lightly toasted, 6 to 8 minutes. Remove and set aside to cool. Beat butter and sugar together until lightened and creamy. Scrape down sides of the bowl and add vanilla extract and salt; beat to combine. Add flour and cooled toasted pecans, and mix on low until incorporated, scraping down the sides of the bowl as needed. Line 2 baking sheets with parchment paper. Scoop and shape dough into 1 inch balls, pressing the dough in your hands. (Note: the dough will be very crumbly, so you will be pressing t

Almost ten years ago, I stopped posting -- mostly because work & life intervened, but also because it was getting to be a hassle. BUT -- now that everyone is in social isolation, I plan on starting up -- at least for a little while -- with new recipes to help stretch those ingredients or just provide a little comfort along the way. We will get through this.  Together.  - Mike