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The holiday season is a time for candies and sweets in addition to cakes and cookies.

Magic Cookie Bars

Ingredients (conversion table)

1/2 cup (1/4 lb., 1 stick) unsalted butter (you can use margarine, but butter is better)
1 1/2 cups Graham cracker crumbs
3/4 cup dark brown sugar, packed
2 cups chocolate chips
2 cups shredded sweetened coconut
1 cup coarsely chopped walnuts, pecans or macadamia nuts.
1 can sweetened condensed milk

Preheat oven to 375 degrees. Place the stick of butter in a 9 X 11 baking pan and put it in the oven to let the butter melt. Be careful not to let it scorch. Remove from oven. Add the Graham cracker crumbs and spread evenly. Spread chocolate chips nuts and coconut evenly over the Graham cracker crumbs. Pour the sweetened condensed milk over the top. Try to distribute it evenly, but do not worry if you miss a spot or two. Bake for 20-30 minutes. Remove from oven. Allow to cool for a few minutes and cut into squares with a knife or pizza cutter. Leave to cool completely in pan and then remove with a spatula.

Candied Grapefruit Peel

This candy is a lovely translucent yellow, has a delightful taste and is economical because it uses a part of the grapefruit usually discarded. It can be expanded to make as much as you want.

Choose grapefruit with a thick, pithy rind. Cut the grapefruit into quarters. Remove the peel from the fruit (Enjoy the fruit separately however you prefer - juice, spinkled with a little sugar, in a fruit salad). Cut the peel lengthwise into strips about 1/4 inch wide. Place in a pot and add water to cover by 1 inch. Bring to a boil and boil for 1 minute. Drain. Repeat two more times. Boiling in three changes of water will remove enough of the bitterness so that even those who do not normally appreciate grapefruit may enjoy this confection. After the third time measure the amount of boiled peel. However much you have, make a syrup using the same amount of sugar and water and bring to a boil. Add the peel and simmer until the syrup is absorbed. Carefully remove strips with a fork and place on a rack. When cool enough to handle, roll in granulated sugar and allow to cool completely.

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