Ridiculously Easy Candy Recipe

It's the last minute before Christmas and you're heading to a friend's house but don't have time to cook but need something for a hostess gift, or you just need to make one more dessert for the relatives and you've run out of steam, or you're just plain lazy. Have no fear. Here's a recipe that will take you minutes and make you look like a culinary rock star.

Rachel, I got this recipe from Susan — she of fake cake fame, which kind of makes me see a pattern here — who brought a candy box of this to dinner on Saturday and it was literally all gone before Peter could even take one bite. I didn't even have time to take a picture so you're just going to have to use your imagination. Trust me. Make these and then try to just eat one.

Ridiculously Easy "Turtles"

ingredients
bag of Rolos
bag of small pretzels (in holidays shapes, which make this candy look even more special)
bag of pecan halves

method
Heat the oven to 250 degrees. Place the pretzels on a cookie sheet and place one Rolo on top of each pretzel. Bake in the oven for 3 minutes. Take out, schmoosh a pecan onto the partially melted Rolo. Cool. Serve and prepare to become famous.

Festive Holiday Drinks

Hey Rachel

As you may or may not fully realize, I believe with all my heart that your father and I are perfect for each other. That doesn't mean we don't drive each other crazy sometimes, but we really do push each other to be the best people we can be and that, I think, is really wonderful (although sometimes, admittedly, more work than I care to do).

But one of the many ways in which we blend together seamlessly is in the meal arena. I make the food and he makes the drinks, and we both do our part equally well. Dinner chez Reynolds always means good food and good drinks, usually in copious amounts. I love that we're such a good team here and that people are likely excited to come to our home in part because they know they'll be well taken care of.

Further proof that your father and I are sympatico here is that we both believe in seasonality. Like the first sun-ripened tomato, there is something about a gin and tonic at the end of a hot summer day that is just perfect. It just doesn't taste the same in the winter and, in fact, doesn't appeal to me at all that time of year. But come the first warm day, and I crave a tall G&T. In winter, Peter is a Manhattan or martini man. Summer, rum and tonics are the way to go.

As a devoted G&T drinker, I was always envious of your father's winter libations. I wanted something to mark the seasons, too. I tried martinis — too much booze for me. It was the same with Manhattans. One wintry day, I told Peter how I wished I had a winter drink, too. A few minutes later, the Cranberry Corker appeared, and it was perfect. How lucky am I!

The red color makes it ideal for the holidays so I pass this along for anyone looking for a festive drink. Here's what Peter has to say:

For a festive auburn-tinted cocktail combining New England nature and south of the border sting, the traditional Cranberry Corker is made on the rocks with three parts Jose Cuervo Gold Tequila, one part Rose's Lime Juice and one part cranberry juice, with a slice of lime. A sister libation, the Cranberry Manhattan, currently in research and development, is testing three parts Cuervo Gold, one part sweet vermouth and one part cranberry, with lemon or lime.Have one of each and get what you want for Christmas!

What's your favorite winter/holiday drink?


Hey Ma-

Oh man. Dad is just like, insanely cute. I'm glad you included his thoughts on the Cranberry Corker.

John and I are new to the booze scene. Ok, not new as in never drank before, but new as in for the bulk of our relationship the majority of the year has seen our house completely devoid of alcohol. We've just never been big drinkers and likely never will be. Plus, we have no social life (this is only kind of a joke), so we haven't had much reason to amass much alcohol, preferring instead to run out and buy some beer and wine when the occasion has seemed to call for it.

Needless to say, we love visiting you guys. We are well fed and enjoy receiving any drink concoction we can think of, turned out by Dad promptly and with aplomb. I know he joked about having taken bar-tending in college, but clearly the man paid attention.

Anyway, as of late we've had booze in the house. Yes, G receives partial credit for this development since he is a more regular drinker and stayed with us for a while. The person who really receives credit, though, is M. MAN--a baby can drive you to drink. Obviously this is relative (we are still far from drinking with any consistency). We have, I guess, just come to really appreciate the benefits of a glass of wine after a long day and sometimes something a bit stiffer.

This has led us to Dark and Stormies. When you guys came to visit last Dad made them for everyone. One of our friends mentioned that they're extra good with stout added. We didn't forget this and a few nights ago, M sound asleep, we gave this twist a shot.

Oh wow.

So good.

The ratio John's been making them with is (roughly) 1:1:2 rum:beer:ginger beer. I highly recommend you guys give them a try. Maybe we can make them for you in a few weeks when we visit?

XXOO
-R

An Overstock Giveaway for our Readers!

Haven't had enough cyber-shopping? Well, get excited. Overstock.com
is offering LTIR readers some special discounts to make your hard earned holiday dollars go even further.

If you're not familiar with Overstock — is this even possible in today's world? — it's a mega online site that offers just about everything at discounted prices. They've got everything from sunglasses and handmade jewelry
to digital cameras and chairs. We, of course, personally troll their kitchen stuff, but you can use the discount code below for whatever your heart — or the heart of the person you're shopping for — desires.

The discount code is ?121728?, which is good for 10 percent off all Overstock.com products. Typing in 202234 ** gets you free shipping for electronics.

And now for the FTC disclosure: All the ideas and opinions expressed are our own. No monetary compensation was received for doing this post, however, we were provided with a discount code for our readers.

Happy shopping!

The Holiday Recipe Swap Continues: Maple Pecan Shortbread Cookies

We are happy to continue our virtual holiday recipe swap with an entry from Caroline, the author of Table for 5, a really terrific blog, and a regular LTIR follower. This recipe seems like a no-brainer to add to the holiday baking. Remember, if you've got a great recipe, send it along. The more, the merrier for all. Thanks for reading! --Janet and Rachel

A long time ago, I owned a small catering company. For each lunch or dinner that I cooked, I would prepare a batch of cookies to give the host or hostess, a small token of thanks. Most often, the cookies would be Maple Pecan Shortbread Cookies. Once, I was rushing to finish a job, flying around my kitchen and putting finishing touches on trays of salad, sandwiches and pasta. My daughter, Lucy, wandered into the kitchen just then, needing my attention. In an effort to distract her and buy myself a few more minutes, I handed her one of those cookies. She took a bite and slid back against the cabinets, a dreamy look on her 6-year-old face. It was love at first bite, and she never forgot that cookie.

From time to time, she would ask if we could make the cookies again, and I always put her off. Until Christmas of that year. Between batches of sugar cookies and spiced nuts, she asked again. That time, I said yes.

It was the start of a really good tradition, one we look forward to all year. There are other seasonal treats that we indulge in year-round, like pumpkin pie for Paul's birthday in July. But I like to wait for these crumbly, buttery cookies until the holidays. Each bite melts in your mouth, giving way to the maple-y pecans. They are pleasantly sweet and have just a hint of salt. An ideal cookie. Lucy and I have been counting the days until it's time for Maple Pecan Shortbread Cookies. Last she told me, it was 46 days. And counting.

Maple Pecan Shortbread Cookies

ingredients
1 cup pecans
1/8 cup maple syrup
3 cups flour
1/4 teaspoon baking soda
1/2 teaspoon sea salt
1 cup packed brown sugar
3 sticks butter
1 teaspoon vanilla


method
Heat the oven to 350°. Mix the pecans and maple syrup in a bowl and spread onto a cookie sheet. Bake for 4 minutes; stir and bake for 4 more minutes. Pour the nuts into a bowl and let cool. Cover and refrigerate overnight.

Heat oven to 350°. Grease a few baking sheets. Break apart the pecans and chop them in the food processor. They should be chopped small, but not too fine. Add the flour and salt, pulsing. Add the butter and vanilla, and brown sugar. You may need to add more flour; the dough should not be sticky. Remove from the bowl of the processor, and divide into two sections, each on a piece of waxed paper. Form logs approximately 3" in diameter. Refrigerate for at least 2 hours. Slice the logs into 1/4" thick rounds. Bake for 12-15 minutes, watching closely. They should be lightly browned.

The Holiday Virtual Recipe Swap Begins!

Drum roll please. The official holiday virtual recipe is beginning with this tasty recipe for carrot souffle from Jessica, a LTIR reader and fan in many ways. She sent this to Rachel, noting that her mom makes this on Thanksgiving and that is is, in a word, delicious. If you're looking for a different side besides the usual green beans or yams, this little number could be a nice addition.

Thanks, Jessica! We'll be adding recipes weekly as we get them so send them our way via email:

lifetoldinrecipes(at)gmaildotcom.

The more recipes we all share the merrier this season of eating for us all!


Carrot Souffle

ingredients
1 pound cooked carrots (you can steam them or microwave them; your pick)
3 eggs
1/2 cup sugar
3 tablespoon flour
1 teaspoon baking powder
1 teaspoon vanilla
1 stick melted margarine
dash nutmeg and cinnamon

method
Combine the ingredients and blend together in food processor. Pour into soufflé dish

For topping, combine

1/4 cup cornflake crumbs
3 tablespoons brown sugar
1 tablespoon melted butter
1/4 cup chopped nuts--your choice but we think pecans or walnuts could be yummy
dash nutmeg and cinnamon

Sprinkle topping on soufflé

Bake uncovered for 45 minutes in 350 degree oven.

Ladies and Gentlemen, Get Out Your Recipe Cards

Hello folks:

It's that time of the year again. That time of hanging out with friends and family, staying up late, sleeping in, feeling cozy...and eating lots and lots and lots of food.



In our family there are foods that get made every year. There are gingery treats that appear in each of our homes, chocolate candy that I have to go to my mom's house in order to devour, and my Grandma's shortbread that barely makes it through November here in California. There are also lost recipes, like my Grandy's red cabbage, that we try in vain to recreate since she didn't leave a recipe behind.



The point is this: the holidays are about many things, but one of the main ones--that spans denominations, traditions, families...the list goes on--is coming together over cherished annual recipes. We've been thinking that it would be really cool if during this holiday season we all--that means YOU all, too--shared some of our favorite recipes. We'd love them with a memory attached, we'd love them alone. Just shoot us an email at lifetoldinrecipes@gmail.com and we'll post your recipe to spread the holiday cheer across tables. We can post it anonymously if you'd like, we can credit your great great great aunt Betty...you tell us how you want to share it and that's how it will appear here on the blog. Our idea is to create a big communal holiday cookbook here and a space for us all to come together and pause--however briefly--and reflect on what fortune we find in holiday feasts.



So, get out those recipe cards and send us an email. We can't wait to hear from you. And in the meantime, enjoy these really awesome photos from holidays past of each of us (you're welcome, Ma and John).

XOXO
R