Caramels

1 cup butter

1 16 oz package brown sugar

1 14 oz can sweetened condensed milk

1 cup light corn syrup

1 teaspoon vanilla

Line a 9x9x2 inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.

In heavy 3 quart saucepan melt the 1 cup butter over low heat. Add brown sugar, sweetened condensed milk, and light corn syrup; mix well. Carefully clip candy thermometer to side of pan.

Cook over medium hjeat, stirring frequently, till thermometer registers 248° firm ball stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching firm ball stage should take 15 to 20 minutes.

Remove saucepan from heat; remove candy thermometer from saucepan. Immediately stir in vanilla. Quickly pour the caramel mixture into prepared baking pan. When caramel is firm, use foil to life it out of pan. Use a buttered knife to cut candy into 1" squares. Wrap each piece in clear plastic wrap. 

Makes 81 pieces or about 2¾ pounds.

Chocolate Buttercream

½ cup light corn syrup
1/3 cup butter
1 square (1 oz) unsweetened chocolate cup up
1 t vanilla
4 cups sifted powdered sugar
1 lb dipping chocolate or confectioner's coating

Butter a baking sheet; set baking sheet aside. In a heavy 3 qt saucepan combine light corn syrup, the butter, and unsweetened chocolate. Cook over medum heat to boiling, stirring constantly with a wooden spoon. This should take 8 to 9 minutes.

Remove saucepan from heat; add vanilla. Stir in the powdered sugar. 1 cup at a time, till well combined. Turn candy mixture onto the prepared baking sheet. Cool till the mixture can be handled easily. This should take about 15 minutes. Knead mixture about 5 minutes or till smooth.

Shape candy into 1" balls; place balls on waxed paper. Let stand about 20 minutes or till dry. Melt dipping chocolate or confectioner's coating. Let stand till dry. Store tightly covered in a cool dry place. Makes about 60 pieces.

NOTE: If desired, immediately after shaping the candy into 1" balls, roll the balls in sifted powdered sugar or finely chopped nuts instead of dipping them into melted chocolate.

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