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Submitted by Robert Crowe, who got it from http://britishfood.about.com/od/festivecooking/r/parkin.htm.  The website includes this description:  “Bonfire toffee is the absolute treat on Bonfire night in the UK. The Treacle Toffee Recipe for Bonfire Toffee is simple, quick and easy to make but must be approached with caution; toffee gets very, very hot (up to 140 °C/ 270°) as it is boils. Treacle Toffee keeps very well stored in an airtight tin so make enough for Bonfire night and extra toffee for Christmas.”

Prep Time: 15 minutes

Cook Time: 15 minutes

• 1lb/450g dark brown sugar
• ¼ pint/120ml water
• ¼ level tsp cream of tartar
• ½cup/115g black treacle/molasses
• ½cup/115g golden syrup/corn syrup

Butter a 12″ x 4″/30cm x 10cm or 7″/18cm square tin.

In a heavy based 4-pint sauce pan dissolve the sugar and water over a low heat. Add all the remaining ingredients and bring to the boil. Using a sugar or toffee thermometer boil to 270°/140°C (soft crack). If you do not have a sugar or toffee thermometer – when you drop a bit of the syrup into cold water, it will solidify into threads that, when removed from the water, are flexible, not brittle. The toffee strands will bend slightly before breaking.

Once this stage is reached (about 10 minutes maximum) pour the toffee into the prepared tin and leave to cool.

Once the toffee is cold remove it from the tin and break with a toffee hammer or solid sharp object, and the toffee will crack into pieces.

Store in an airtight tin if you can resist it long enough!

Makes 1¼lb/500g toffee

Submitted by Mandy Mills, who adapted it from "Mariel’s Kitchen" by Mariel Hemingway, via the Today Show

• 2 ½ Tablespoons butter, plus additional for greasing the pan
• ½ cup plus 3 Tablespoons grated parmesan
• 3 Tablespoons flour
• 1 cup milk, heated
• ½ teaspoon paprika
• pinch of nutmeg
• ¼ teaspoon salt
• ground black pepper to taste
• 5 large eggs, divided, whites beaten to stiff peaks

Preheat the oven to 400^o F.

Butter one large soufflé dish or deep casserole, or 8 (6-ounce) or 6 (8-ounce) individual ramekins, then coat with the 3 Tablespoons of parmesan.

Melt the 2 ½ Tablespoons butter in a saucepan over medium heat, then add the flour, whisking constantly for about 2-3 minutes, until it bubbles and begins to smell toasty. Remove pan from the heat, then add the hot milk all at once, whisking vigorously to blend.

Return the pan to the heat, whisking constantly, and bring to a simmer, cooking until mixture is fairly thick (about 2-3 minutes).

Whisk in the spices and remove from the heat.

Whisk in the egg yolks, one at a time.

Whisk one-quarter of the whipped egg whites into the cooked mixture. Then fold the remaining ¾ of the whites in rapidly, but delicately, and add in the remaining ½ cup parmesan as you fold.

Pour the batter into prepared dish(es).

Place baking dish(es) on a sheet tray and put into oven. Reduce oven temperature to 375. Bake 20 minutes for small ramekins, 30 minutes for large casserole dish. Bake until top of soufflé puffs and is brown. Serve immediately (although Alex likes it cold as well, and has been known to take leftovers to school for lunch the next day.)

Submitted by Debbie Tenzer

• 9 Dove Bar ice cream miniatures
• 9 Chanukah candles
• 9 cupcake liners

Place all cupcake liners in a straight line. Elevate the middle liner on a small cup or custard cup. This should resemble a Chanukah menorah.

Remove a Dove mini from wrapper. Place mini in a cupcake liner, so mini “stands up.” (At this point, you could freeze them and continue later if you’d like.)

Stick a candle in the top of each mini. Do this for all. You now have an ice cream Chanukah menorah. Serve immediately.