Holiday Cookies and Candies!

Table Setting Nov 07November is synonymous with holiday sweets at Cooking for Charity, and we wouldn’t want to disappoint those of you who depend on us for a bunch of new ideas for seasonal entertaining. But first, to ward off sugar overdose, we started with a sit-down dinner featuring Persimmon, Pear, and Walnut Salad, Tuscan Bean Soup with Ed Hoffmann’s homemade sausage, and Ed’s Award-winning Bread. We were also fortunate to have Greg and Fran from MarshAnne Landing Winery pouring some of their best.

But I digress. The cookies and candy get top billing. Queen of Cookies, Lory Utz, celebrated her 5th year with Cooking for Charity with five brand-new cookie recipes: Chocolate Marble Cheesecake Brownies, Tiny Fruitcakes, Chocolate Ginger Drops, Harvest Oatmeal Cookies, and Chocolate Peanut Butter Brownies. Nobody pays more attention than Lory does to the details that make her cookie trays the highlight of her holiday parties. You can count on Lory for lots of tips and precise directions for duplicating her spectacular results.

Finally, we were tickled that after much begging, Holly Werner has finally consented to show us how to make her grandmother’s favorite candy recipes: Caramels — both Honey Nut and Tangerine, and Toasted Coconut Marshmallows (now when did you make THOSE yourself?).

Chocolate Cream Cheese Brownies
Ginger Chocolate Cookies
Harvest Oatmeal Cookies
Peanut Butter and Fudge Brownies
Tiny Fruitcake Jewels

Toasted Coconut Marshmallows

MarshAnne Landing 2003 “Cote du Umpqua”