Chocolate Star Cookies

1 c butter
½ c brown sugar
2 egg yolks
2 c flour
2 egg whites
chopped nuts
chocolate star candy*

Cream butter -  Gradually add sugar and slightly beat egg yolks. Add flour last. Form into small balls the size of a walnut. Drop in unbeaten egg white. Roll in chopped nuts and put on cookie sheet. Make little hole in center before baking. Bake 5 min at 325° Remove and make hole deeper and place chocolate star candy in hole. Bake 15 minutes longer. 

*Hershey's kiss or other solid chocolate candy could be used instead.

Soft Peanut Butter Cookies

1 c sugar
1 c brown sugar
1 c shortening
2 eggs
1 c chunky peanut butter
1 t vanilla
3 c flour
½ t salt
1 t soda

Cream shortening and sugars. Beat in eggs. Add peanut butter and vanilla. Add dry ingredients, and drop from spoon onto greased cookie sheet. Flatten with wet fork or press with fingers. Bake at 350° about 10 minutes

About 5 dozen

Starlight Mint Surprise Cookies

3 cups flour
1 t soda
½ t salt
½ c butter
½ c shortening
1 c sugar
½ c brown sugar firmly packed
2 eggs
2 T water
1 t vanilla
3 pkg (9 oz each) chocolate kisses or mints)
walnut halves, optional


Sift flour, soda and salt - set aside. Cream butter and shortening; Add sugars and cream until light and fluffy. Add eggs, water, and vanilla. Beat well. Blend in dry ingredients thoroughly and chill at least 2 hours. Shape cookies by enclosing a kiss in 1 T dough. Place on greased baking sheet about 2" apart. Top cookies with walnut half. Bake 375°F. 10-12 minutes.


Hint: Put one slice bread in cookie container to keep them softer and fresher.

Stir And Drop Sugar Cookies

2 eggs (beaten)

2/3 cups cooking oil

2 t vanilla

¾ c sugar

2 t baking powder

½ t salt

Beat eggs, stir in oil and vanilla. Blend in sugar. Sift together flour, baking powder and salt. Stir into oil mixture. Drop with teaspoon on ungreased baking sheet; flatten with greased glass dipped in sugar. Bake 8-10 minutes at 375-400° until brown. Remove from sheet immediately.

Chocolate Dreams

1 (6 oz) pkg chocolate chips
1 c peanut butter
2½ c corn flakes

Place chocolate chips and peanut butter in top of double boiler and heat until melted, stirring constantly. Add corn flakes and mix well. Drop from teaspoon onto waxed paper and place in cool area to harden.

CNewcomb's Woodworking

The smell of fresh cut wood used to fill my nostrils and the various sounds from the machines (saw, lathe, planner, router, etc) would fill my ears with their melodic tune in a happier moment of my childhood. The scent and sound were my first clues that something interesting was going on behind the curtain that was erected to keep the dust out of the laundry area in the shop. 

It seemed to be a very magical place as one could never be sure what would be found on the other side of that curtain. Would it be a toy box? spindles for the staircase? a jewelry box? a wall plaque? paper towel holder? bowls?  a truck or car? furniture for a doll house? or furniture that would be passed down from generation to generation in the form of a table, hutch, boot bench, or bed frame? a rocking horse? The possibilities were endless and reality was seldom disappointing. 

That's what I experience when I visit CNewcomb's Woodworking studio at ArtFire. Instead of peeking behind the curtain, I just click on my favorites for a quick look at what's on display. My mind asks the question of "What will be there for me to discover today?" and I'm instantly able to experience the same wonder and delight I had as a child, but without the smells and sounds

CNewcomb's Woodworking has many lovely items to choose from. All would make wonderful additions to your home or office. I had a very hard time choosing a sampling to show you from the many sections and items in his studio. This is what I came up with.

Write it in style:

Color Grain Southwest Pen/Pencil Set w/Rhodium Accents

Handmade Spalted Hackberry Pen with Antique Copper Accents

Handmade Tooti Fruti Colorwood Slimline Pen w Copper Accents

Handmade Indian Rosewood Slimline Pencil w Brushed Satin Accents

Handturned Blue Box Elder Burl Fountain Pen w Gold Accents

For the home:

Handmade Wood Handle Dark Walnut Pizza Wheel

Handturned Walnut Ice Cream Scoop w Silver & Gold Accents

Handmade Red Bonnet Colorwood Mach3-Venus Razor w Chrome Accents

Handmade Blue Dyed Box Elder Burl Coffee Scoop w Gold Accents

Handmade Northern Hawk Owl Plaque

Handmade Custom Wooden Name Key Chains

For the lady in your life:

Handmade Leopardwood Bracelet Assistant w 24kt Gold Accents

For someone who sews:

Handmade Kingwood Seam Ripper

Ornaments:

Handmade Wooden Sled w Candy Cane Pattern Christmas Tree Ornament

Handmade Unfinished Wooden Wolf Howling at Moon Christmas Ornament

Handmade Natural Set of 6 Fire Fighter Christmas Ornament

Each of the above items shown and many items not shown would make a lovely addition to your home, office or as an excellent gift for a friend or loved one.

Check out CNewcomb's Woodworking for all your wood creation needs, wants and desires.

No Cook Mint Patties

1/3 cup light corn syrup

¼ cup butter

1 t peppermint extract

4 cups sifted powdered sugar

2 drops red food coloring 

2 drops green food coloring

In a small mixer bowl combine the corn syrup, butter, and peppermint extract; beat till well combined.  Gradually add 2 cups of the powdered sugar, beating well. Stir in as much of the remaining powdered sugar as you can with a spoon. Turn out onto a surface lightly coated with a little powdered sugar. Knead in enough of the remaining powdered sugar to make a stiff dough that is smooth.

Divide dough into thirds. Using one third of the dough, knead in the red food coloring till evenly distributed. Knead the green food coloring into another third of the dough. Leave the remaining third white. Shape the dough into ¾" balls; place 2 inches apart on baking sheets lined with waxed paper. Press with tines of a fork. If necessary, dip the fork in powdered sugar to prevent sticking. Let dry several hours. Makes about 75 mints.

Crispy Chocolate Peanut Butter Bars

½ cup light corn syrup
¼ cup packed brown sugar
1 cup peanut butter
2 cups crisp rice cereal
1 cup cornflakes, slightly crushed
1 6 oz package semisweet chocolate pieces
1 t vanilla

In a 2 quart saucepan combine corny syrup, brown sugar, and dash salt. Cook and stir till mixture comes to a full boil. Stir in peanut butter. Remove from heat. Stir in cereals, chocolate pieces, and vanilla. Press into an ungreased 9x9x2" pan. Chill 1hour. Cut into bars. Makes 36

Sticky Nut Rolls

½ cup light corn syrup
1/3 cup packed brown sugar
3 T butter
1 T water
1/3 cup coarsely chopped pecans or walnuts
2 cups all purpose flour
1 T baking powder
½ t salt
1/3 cup shortening 
¾ cup milk
¼ cup granulated sugar
½ t ground cinnamon

In a saucepan combine syrup, brown sugar, butter, and water. Cook and stir over low heat till brown sugar dissolved; Do NOT Boil. Spread in bottom of a 9x9x2" baking pan. Sprinkle nuts over.

In a mixing bowl stir together flour, baking powder, and salt. Cut in shortening till mixture resembles coarse crumbs. Make a well in Center. Add milk all at once, stirring just till dough clings together. Turn dough out onto a lightly floured surface. knead dough gently 15 to 20 strokes. Roll into a 12x10" rectangle. Combine granulated sugar and cinnamon; sprinkle over dough. Roll up jelly roll style, beginning with long side. Slice into 1" pieces. Place, cut side down, in prepared pan. Bake in a 425° oven 30 minutes or till golden. Loosen sides and invert onto a serving plate. serve warm Makes 12 rolls

Peanut Custard Pie

Pastry for a Single Crust Pie
3 eggs
1 cup dark corn syrup
2/3 cup sugar
1/3 cup butter, melted
1 t vanilla
Dash salt
1 cup peanuts
Unsweetened whipped cream

Prepare and roll out pastry. Line a 9" pie plate. Trim pastry to ½" beyond edge of pie plate. Flute edge; do not prick pastry. Bake in 450° oven for 5 minutes. Cool thoroughly on  rack.

For filling, in mixing bowl beat eggs slightly with rotary beater. Stir in corn syrup, sugar, butter, vanilla and salt; beat with rotary beater till smooth. Stir in peanuts. Place pie shell on oven rack; pour mixture into the partially baked pastry shell. To prevent over browning, cover edge of pie with foil. Bake in 350° oven for 25 minutes more or till knife inserted off center comes out clean. Cool pie on rack before serving. Garnish pie with whipped cream. Cover, chill to store.