On 2018-12-02 2:48 p.m., Wayne Boatwright wrote:
> We had so much pie for Thanksgiving that I decided to make candy for
> Christmas and New Year's.
>
> First I made 2 batches of peanaut brittle. Next were 2 batches of
> pecan pralines. After going any further I vacuum packed both candies
> to keep them as fresh as when they were first made. These were both
> from old family recipes. so no specific attributions.
>
> Yesterday I made 2 bathes of Nougat from the Spledid Table website.
> They were wondrful, but I wasan't quite done with 1 batch. Today I
> coated 1 batch of nougat with dark chocolate and it still needs to
> set until sufficiently hard. I covered the other batch with edible
> rice paper. Tonight I will vacuum pack both bathes of nouget.
>
> Tomorrow I will make myown recipe of rum balls using choped
> pastchios, honey, dark cocoa powder and Myer's Plantation Rum. Those
> freeze well, so I may not vacuum pack them.
>
> And, NO, I won't be taking any pictures:-)
>
> A couple of days before Christmas I may break down and bake 1
> mincemeat pie. I still have two quarts left of the 6 quarts of
> homemade mincemeat that I pressure caned just before last Christmas.
>
> As to Christmas dinner, we're breaking with tradition and having
> brisket along with potato latkes and a few other side dishes.
>
Well it does celebrate a Jewish birth:-)

I'll be doing 2 batches of xmas baking, the first for a pre-xmas visit
to son #2 in BC and the second for son #1 here. No mince pies - I
haven't made those in many a year having replaced them with almond
tartlets. Then there will be batches of chocolate cookies of different
types and hues and perhaps Parisian macarons if I feel up to it.
I made a batch of chocolate thumbprint cookies filled with ganache last
week and judging from the response of my fast-growing grandson, those
will be on the menu too.