Step 2-Fold in your goodies: Using a large spoon or spatula, fold in the chopped fruit and (optional) pecans. Using a large spoon or spatula, fold in the chopped fruit and (optional) pecans.

Step 3-Form your log and chill: Dust your hands with flour. Dump your dough onto a nice big sheet of wax paper. Form the dough into a long log about 1 foot in length and 2 inches in diameter. Wrap the log up tightly in the wax paper and chill well in refrigerator-at least 3 full hours. (Overnight is even better. You can even make the dough in advance of baking and keep in the fridge for a day or two.) Dust your hands with flour. Dump your dough onto a nice big sheet of wax paper. Form the dough into a long log about 1 foot in length and 2 inches in diameter. Wrap the log up tightly in the wax paper and chill well in refrigerator-at least 3 full hours. (Overnight is even better. You can even make the dough in advance of baking and keep in the fridge for a day or two.)

Step 4-Bake, cool, and glaze: First, preheat the oven to 375F. When ready to bake, unwrap your well-chilled log and make uniform slices between and inch in thickness. Slicing tip: use a sharp, smooth knife (one that is not serrated) and press straight down, no sawing. Place cookies on a lined or greased cookie sheet and bake for 9-13 minutes. Cool completely and serve plain or drizzle a cross, like a hot cross bun, over each cookie with the easy Snow-White Glaze (recipe follows). First, preheat the oven to 375F. When ready to bake, unwrap your well-chilled log and make uniform slices between and inch in thickness. Slicing tip: use a sharp, smooth knife (one that is not serrated) and press straight down, no sawing. Place cookies on a lined or greased cookie sheet and bake for 9-13 minutes. Cool completely and serve plain or drizzle a cross, like a hot cross bun, over each cookie with the easy Snow-White Glaze (recipe follows).

NOTE ON CANDIED FRUIT: Around the holidays, containers of ready-made candied "fruit and peel" are usually easy to find in grocery stores. (Always drain these well before using.) Like any homemade goodies, however, the quality of the final product is reflected in the quality of your ingredients. That's why, like Dante, I always create my own candied fruit mix for these cookies. I start with jarred maraschino cherries (be sure to drain and chop before adding). To the cherries, I add chopped golden raisins and candied pineapple, bought at my local grocery store. Finally, I add candied orange peels, which I make myself at home-you can, too, just follow my recipe (page 364). It's easy to create your own unique mix based on what appeals to you. Here are more suggestions: candied citron; candied papaya; dried blueberries, figs, dates, currants, cranberries, prunes; or any of your own favorite dried or candied fruits or peels. If you've got a really picky crowd to bake for or finicky kids and don't think a fruit mix will fly, just drain and finely chop 1 cups of maraschino cherries. Most people love these sweet cherries on their ice cream sundaes and should enjoy finding the same flavor in these buttery sweet cookies. Around the holidays, containers of ready-made candied "fruit and peel" are usually easy to find in grocery stores. (Always drain these well before using.) Like any homemade goodies, however, the quality of the final product is reflected in the quality of your ingredients. That's why, like Dante, I always create my own candied fruit mix for these cookies. I start with jarred maraschino cherries (be sure to drain and chop before adding). To the cherries, I add chopped golden raisins and candied pineapple, bought at my local grocery store. Finally, I add candied orange peels, which I make myself at home-you can, too, just follow my recipe (page 364). It's easy to create your own unique mix based on what appeals to you. Here are more suggestions: candied citron; candied papaya; dried blueberries, figs, dates, currants, cranberries, prunes; or any of your own favorite dried or candied fruits or peels. If you've got a really picky crowd to bake for or finicky kids and don't think a fruit mix will fly, just drain and finely chop 1 cups of maraschino cherries. Most people love these sweet cherries on their ice cream sundaes and should enjoy finding the same flavor in these buttery sweet cookies.

SNOW-WHITE GLAZE.

1 cup powdered sugar, sifted 2 tablespoons milk Whisk together both ingredients and drizzle glaze in the shape of a cross (like a hot cross bun) over cooled Christmas Fruitcake Cookies. Let dry 20 minutes, then serve or store in an airtight container.

Tucker's Gingersnaps with Whiskey-Lemon Glaze Tucker's ex-Hollywood actress mom did love her bourbon. According to Tuck, this gingersnap recipe was something her southern family baked for years around the holidays. The whiskey-lemon glaze, however, was his mother's own "spirited" version of the more traditional royal icing!

Makes 36-48 cookies 2 cups cake flour (see note) teaspoon salt teaspoon baking soda 2 teaspoons ground ginger cup (1 stick) unsalted butter, softened to room temperature cup light brown sugar, packed cup light brown sugar, packed cup molasses (unsulphured, not blackstrap) cup milk cup milk Step 1-Assemble dry ingredients: First, preheat the oven to 350F. In a bowl, sift together the flour, salt, baking soda, and ginger. Set aside. First, preheat the oven to 350F. In a bowl, sift together the flour, salt, baking soda, and ginger. Set aside.

Step 2-Make dough: Using an electric mixer, cream the butter and sugar; add the molasses and milk, and blend again. While continuing to beat at a low speed, slowly add in your dry ingredients, blending just enough to make a smooth dough. Do not overbeat at this stage or your cookies will be tough. Using an electric mixer, cream the butter and sugar; add the molasses and milk, and blend again. While continuing to beat at a low speed, slowly add in your dry ingredients, blending just enough to make a smooth dough. Do not overbeat at this stage or your cookies will be tough.

Step 3-Wrap and chill: The dough will be very sticky. Wrap in plastic and refrigerate for at least 1 hour, overnight is fine, too. (You can also make the dough a day or two in advance and store it in the fridge.) The dough will be very sticky. Wrap in plastic and refrigerate for at least 1 hour, overnight is fine, too. (You can also make the dough a day or two in advance and store it in the fridge.)

Step 4-Roll dough: Using a rolling pin, roll out the refrigerated dough on a flour-dusted board or between sheets of flour-dusted parchment paper. For tips on rolling out dough, see the recipe for Clare's Old-Fashioned Sugar Cookies (page 330). The biggest issue you'll have is with the dough's stickiness. Adding flour to your board and rolling pin will help. If using the parchment paper method, slip the flat sheets of paper (with the rolled-out dough between them) into the freezer for 10 minutes. Once the rolled-out dough is well chilled, it will firm up and separate more easily from the paper. The thinner you roll your gingersnap cookies, the crispier they'll bake. Tucker suggests inch, but you may prefer inch or thicker for a softer cookie. Experiment with what appeals to you. Using a rolling pin, roll out the refrigerated dough on a flour-dusted board or between sheets of flour-dusted parchment paper. For tips on rolling out dough, see the recipe for Clare's Old-Fashioned Sugar Cookies (page 330). The biggest issue you'll have is with the dough's stickiness. Adding flour to your board and rolling pin will help. If using the parchment paper method, slip the flat sheets of paper (with the rolled-out dough between them) into the freezer for 10 minutes. Once the rolled-out dough is well chilled, it will firm up and separate more easily from the paper. The thinner you roll your gingersnap cookies, the crispier they'll bake. Tucker suggests inch, but you may prefer inch or thicker for a softer cookie. Experiment with what appeals to you.

Step 5-Cut cookies: Use your favorite shaped cookie cutter or a small biscuit cutter, or even the round rim of a juice glass. When you lift the snaps onto the baking sheet, be careful since they're thin and soft. (Try slipping a metal spatula or pie server under the cutout cookie dough. Or bake the cookies right on the parchment paper where you rolled it.) Use your favorite shaped cookie cutter or a small biscuit cutter, or even the round rim of a juice glass. When you lift the snaps onto the baking sheet, be careful since they're thin and soft. (Try slipping a metal spatula or pie server under the cutout cookie dough. Or bake the cookies right on the parchment paper where you rolled it.) Step 6-Bake and glaze: Your baking sheet should be greased, sprayed with non-stick cooking spray, or lined with parchment or silicon sheets to prevent sticking. Bake for 8- 10 minutes. Cool on a rack and brush with Whiskey-Lemon Glaze (recipe follows). Your baking sheet should be greased, sprayed with non-stick cooking spray, or lined with parchment or silicon sheets to prevent sticking. Bake for 8- 10 minutes. Cool on a rack and brush with Whiskey-Lemon Glaze (recipe follows).

NOTE ON CAKE FLOUR: I strongly recommend using cake flour for this recipe for the best results. Cake flour is milled finer and lighter than regular, all-purpose flour and will give you a more tender cookie. If you've never bought cake flour before, look for it in boxes (not sacks) in the grocery store aisle where all-purpose flour is sold. If I still haven't convinced you to use cake flour, and you want to use all-purpose flour for this recipe, then make sure to reduce the amount of flour by cup. In other words replace 2 cups cake flour with 2 cups of all-purpose flour. I strongly recommend using cake flour for this recipe for the best results. Cake flour is milled finer and lighter than regular, all-purpose flour and will give you a more tender cookie. If you've never bought cake flour before, look for it in boxes (not sacks) in the grocery store aisle where all-purpose flour is sold. If I still haven't convinced you to use cake flour, and you want to use all-purpose flour for this recipe, then make sure to reduce the amount of flour by cup. In other words replace 2 cups cake flour with 2 cups of all-purpose flour.

WHISKEY-LEMON GLAZE.

1 cup powdered sugar 2 tablespoons fresh lemon juice 1 tablespoon whiskey Too easy. Just place the sugar in a mixing bowl and whisk in the lemon juice and whiskey until smooth. Brush onto your freshly baked gingersnap cookies-but allow cookies to cool before glazing!

Tucker's Supremely Easy Candy Cane Brownies 1 package of your favorite brownie mix 1 package of your favorite brownie mix 1 cup pecans, chopped 1 cup chocolate chips Prepare the brownie batter according to package directions. Fold the pecans and chocolate chips into the batter. Bake according to the package directions. Cool, frost with Candy Cane Frosting (recipe follows), and cut.

CANDY CANE FROSTING.

Makes 1 cups frosting-enough to frost a 9 13-inch pan of brownies (also fun to use on birthday cakes and cupcakes) 4 tablespoons ( stick) butter, softened to room temperature 1-2 tablespoons milk 1 cups powdered sugar teaspoon peppermint extract or 1 tablespoon peppermint schnapps cup candy canes, finely crushed (see note) Using an electric mixer, beat the butter until it's light and fluffy. Stop the mixer! Add the milk, sugar, and peppermint extract. Fire up that mixer again-at a low low speed-and blend until the sugar is fully dissolved (about 1 minute). Add the crushed candy canes and beat at a higher speed until the frosting is light and fluffy (about 1 minute more). If the frosting is too stiff, add 1 tablespoon of milk. Frost your brownies, cut, and enjoy! speed-and blend until the sugar is fully dissolved (about 1 minute). Add the crushed candy canes and beat at a higher speed until the frosting is light and fluffy (about 1 minute more). If the frosting is too stiff, add 1 tablespoon of milk. Frost your brownies, cut, and enjoy!

NOTE: To make finely crushed candy canes, simply place your store-bought candy canes in a plastic storage bag and bang the heck out of them with the back of a ladle or meat hammer. An instant holiday stress reliever, too. To make finely crushed candy canes, simply place your store-bought candy canes in a plastic storage bag and bang the heck out of them with the back of a ladle or meat hammer. An instant holiday stress reliever, too.

Mike Quinn's Chocolate Cherry Cordials See photos of this recipe at www.CoffeehouseMystery.com

Yes, this is the recipe Mike made for Clare. Mike's mom gave him the recipe for this candy with helpful, handwritten notes. She made it almost every year at Christmas for family and friends.

30 maraschino cherries with stems (one 10-ounce jar has about 30 cherries) cup amaretto or other liqueur (optional) 4 tablespoons butter 4 tablespoons light corn syrup 1cups powdered sugar 3 cups chocolate chips (see note) NOTE: If you would like to use blocks of chocolate instead of chips, you'll need 18 ounces, chopped into small, uniform pieces to ensure even melting. You can use milk, dark, or white chocolate for this recipe, depending on your preference. Or divide the total amount of chocolate into thirds and make a variety of chocolate cherry cordials: 1 cup of melted chocolate chips will cover 10-12 cherries. If you would like to use blocks of chocolate instead of chips, you'll need 18 ounces, chopped into small, uniform pieces to ensure even melting. You can use milk, dark, or white chocolate for this recipe, depending on your preference. Or divide the total amount of chocolate into thirds and make a variety of chocolate cherry cordials: 1 cup of melted chocolate chips will cover 10-12 cherries.

Helpful hint on chocolate conversion: 6 ounces of block chocolate = 1 cup chips Recipe notes from Mike's mom: There are four simple steps to making this candy. Step 1 is There are four simple steps to making this candy. Step 1 is getting the liqueur flavor into your cherries getting the liqueur flavor into your cherries, which you need to do the day before before you make this candy. If you don't want your cherries to have any alcohol infused in them, you can skip the first step. Step 2 is you make this candy. If you don't want your cherries to have any alcohol infused in them, you can skip the first step. Step 2 is creating the sugar coating creating the sugar coating around the cherry. Step 3 is around the cherry. Step 3 is dipping the candy-coated cherry dipping the candy-coated cherry in chocolate. Step 4 is in chocolate. Step 4 is letting the finished chocolate-dipped candy set in the fridge for 1-2 weeks letting the finished chocolate-dipped candy set in the fridge for 1-2 weeks so the sugar coating around the cherry has time to liquefy inside the chocolate shell, giving you the sweet liquid around the cherry center. So keep the timing in mind if you are planning to serve this candy for a special occasion. In other words, be sure to start well in advance! so the sugar coating around the cherry has time to liquefy inside the chocolate shell, giving you the sweet liquid around the cherry center. So keep the timing in mind if you are planning to serve this candy for a special occasion. In other words, be sure to start well in advance!

Step 1-(Optional) Infuse cherries with liqueur flavor: Drain the liquid from one 10-ounce jar of maraschino cherries, reserving the juice. If the reserved cherry juice measures less than cup, add water to make cup of liquid. In a saucepan, bring the cherry liquid to a boil. Remove from the heat and let cool for 2 minutes before stirring in cup of any Drain the liquid from one 10-ounce jar of maraschino cherries, reserving the juice. If the reserved cherry juice measures less than cup, add water to make cup of liquid. In a saucepan, bring the cherry liquid to a boil. Remove from the heat and let cool for 2 minutes before stirring in cup of any one one of the following: amaretto (almond-flavored liqueur), Frangelico (hazelnut-flavored liqueur), white creme de cacao (clear chocolate-flavored liqueur), OR kirsch (cherry-flavored liqueur). Add the cherries and stir. Once the mixture has reached room temperature, transfer the cherries and the liquid to a bowl, cover tightly, and store in the refrigerator overnight or even longer if you're in no hurry. You can allow them to sit for a few days or even a week. ( of the following: amaretto (almond-flavored liqueur), Frangelico (hazelnut-flavored liqueur), white creme de cacao (clear chocolate-flavored liqueur), OR kirsch (cherry-flavored liqueur). Add the cherries and stir. Once the mixture has reached room temperature, transfer the cherries and the liquid to a bowl, cover tightly, and store in the refrigerator overnight or even longer if you're in no hurry. You can allow them to sit for a few days or even a week. (NOTE: Liqueurs work best to create "spirited" cherries because of their high sugar content. Sweet wines and champagnes will also work, but stay away from hard alcohols like rum, whiskey, gin, and vodka-they're strong, but they won't give you a pleasant taste.) Liqueurs work best to create "spirited" cherries because of their high sugar content. Sweet wines and champagnes will also work, but stay away from hard alcohols like rum, whiskey, gin, and vodka-they're strong, but they won't give you a pleasant taste.)

Step 2-Create sugar coating: In a saucepan over low heat, melt the butter and stir in the corn syrup. Add the sugar and continue stirring until it's completely dissolved. Remove pan from heat and transfer the thick white mixture to a bowl. Let cool for a full 15 minutes, stirring occasionally to keep smooth. Use your fingers to mold about a teaspoonful of the white doughy mixture around each cherry. Be generous and make sure the entire cherry is covered, sealing it up to the stem. Place the finished cherries (stem-side up) on plates lined with wax or parchment paper. Chill in the fridge until firm-at least 3 hours. In a saucepan over low heat, melt the butter and stir in the corn syrup. Add the sugar and continue stirring until it's completely dissolved. Remove pan from heat and transfer the thick white mixture to a bowl. Let cool for a full 15 minutes, stirring occasionally to keep smooth. Use your fingers to mold about a teaspoonful of the white doughy mixture around each cherry. Be generous and make sure the entire cherry is covered, sealing it up to the stem. Place the finished cherries (stem-side up) on plates lined with wax or parchment paper. Chill in the fridge until firm-at least 3 hours.

Step 3-Briefly freeze cherries: To prevent the white sugar coating from melting off your cherries during this process, transfer the cherries from the fridge to the freezer for at least 10 minutes before you begin enrobing them in warm chocolate. To prevent the white sugar coating from melting off your cherries during this process, transfer the cherries from the fridge to the freezer for at least 10 minutes before you begin enrobing them in warm chocolate.

Step 4-Melt chocolate: You'll need a heatproof bowl and a rubber spatula. Make sure both are completely dry. (Even a few drops of water can ruin the texture.) Place chocolate chips or pieces into the bowl and set the bowl over a saucepan with water. Turn heat to low and stir chocolate with your dry rubber spatula until it's completely melted and smooth. Make sure the chocolate You'll need a heatproof bowl and a rubber spatula. Make sure both are completely dry. (Even a few drops of water can ruin the texture.) Place chocolate chips or pieces into the bowl and set the bowl over a saucepan with water. Turn heat to low and stir chocolate with your dry rubber spatula until it's completely melted and smooth. Make sure the chocolate stays stays melted during the coating process or you'll have trouble working with it. Just keep the heat on low beneath the pan and every so often, stir the melted chocolate. (Do not let the water boil or touch the bowl's bottom or you'll risk scorching the chocolate and ruining its taste.) For advice on properly melting chocolate, see How to Melt Chocolate instructions on page 335. melted during the coating process or you'll have trouble working with it. Just keep the heat on low beneath the pan and every so often, stir the melted chocolate. (Do not let the water boil or touch the bowl's bottom or you'll risk scorching the chocolate and ruining its taste.) For advice on properly melting chocolate, see How to Melt Chocolate instructions on page 335.

Step 5-Cover cherries with chocolate: Work in small batches, taking only five or six cherries out of the freezer at a time, keeping the rest chilled until it's their turn. Do not Work in small batches, taking only five or six cherries out of the freezer at a time, keeping the rest chilled until it's their turn. Do not dip dip the cherries. If you do, the sugar coating may melt right off into the bowl of hot chocolate! Instead, hold each cherry by its stem over the melted chocolate. Using a rubber spatula (spoons won't work, the chocolate sticks too much), drip gobs of the melted chocolate down over the cherry, gently turning the cherry by its stem until it's completely covered. As the chocolate drips off, pat the bottom with more chocolate to make sure the cherry is completely coated. For the candy to be successful, you need to seal up the entire cherry with chocolate, from the bottom to the cherry stem. Allow excess chocolate to drip off each cherry and then place them on a baking sheet lined with wax or parchment paper. Once the chocolate shells around the cherries have cooled and firmed up, transfer to a tightly covered container and store in the fridge for 1 week. the cherries. If you do, the sugar coating may melt right off into the bowl of hot chocolate! Instead, hold each cherry by its stem over the melted chocolate. Using a rubber spatula (spoons won't work, the chocolate sticks too much), drip gobs of the melted chocolate down over the cherry, gently turning the cherry by its stem until it's completely covered. As the chocolate drips off, pat the bottom with more chocolate to make sure the cherry is completely coated. For the candy to be successful, you need to seal up the entire cherry with chocolate, from the bottom to the cherry stem. Allow excess chocolate to drip off each cherry and then place them on a baking sheet lined with wax or parchment paper. Once the chocolate shells around the cherries have cooled and firmed up, transfer to a tightly covered container and store in the fridge for 1 week.

Step 6-Taste test: After 1 week in the fridge, the sugar coating around each cherry will break down and liquefy. Do a taste test to gauge when the cherry cordials are ready to serve. When you bite through the crisp chocolate shell, you should have a sweet semi-liquid center around your cherry. If you don't, give it another 2 days and test again until your candy is ready to serve. (It can take up to 2 weeks.) After 1 week in the fridge, the sugar coating around each cherry will break down and liquefy. Do a taste test to gauge when the cherry cordials are ready to serve. When you bite through the crisp chocolate shell, you should have a sweet semi-liquid center around your cherry. If you don't, give it another 2 days and test again until your candy is ready to serve. (It can take up to 2 weeks.) Mike Quinn's Cherry Cordial Fudge As a holiday tradition, Mike Quinn's mother would infuse maraschino cherries with liqueur for her Chocolate Cherry Cordials (see the preceding recipe). What cherries were left over ended up in this quick and easy holiday fudge.

Makes about 2 pounds of fudge 6 tablespoons unsalted butter 2 cups granulated sugar teaspoon salt 5 ounce can evaporated milk 7 ounce jar marshmallow fluff 2 cups semisweet chocolate chips or 12-ounces of block chocolate, chopped 1 teaspoon pure vanilla extract cup maraschino cherries, drained, dried, and chopped (see note) cup maraschino cherries, drained, dried, and chopped (see note) NOTE ON CHERRIES: For Forcup, you'll need about 25 cherries. (There are about 30 cherries in one 10-ounce jar of maraschino cherries.) To infuse the cherries with liqueur, simply follow Step 1 in previous recipe for Mike Quinn's Chocolate Cherry Cordials. Just make sure that you drain the cherries well and dry completely completely on paper towels. You don't want excess liquid messing up your fudge! on paper towels. You don't want excess liquid messing up your fudge!

Step 1-Combine ingredients: In a large In a large nonstick nonstick saucepan, melt butter (do not let brown or burn). Add the sugar, salt, evaporated milk, and marshmallow fluff. Warm mixture over low heat, stirring until blended. saucepan, melt butter (do not let brown or burn). Add the sugar, salt, evaporated milk, and marshmallow fluff. Warm mixture over low heat, stirring until blended.

Step 2-Boil the candy: Bring to a boil over moderate heat. This will take 5-7 minutes. Be careful not to mistake escaping bubbles (from the air in the marshmallow fluff) for a real boil. Continue to boil slowly, stirring constantly, for 5 minutes. (This entire step will take about 10 minutes.) Bring to a boil over moderate heat. This will take 5-7 minutes. Be careful not to mistake escaping bubbles (from the air in the marshmallow fluff) for a real boil. Continue to boil slowly, stirring constantly, for 5 minutes. (This entire step will take about 10 minutes.)

Step 3-Add the flavor: Stir in the chocolate chips or pieces until completely melted. Remove from the heat and stir in the vanilla. Finally, fold in the cherries, making sure (whether they are "spirited" or not) that they're drained of all liquid and dried on paper towels. Now stir again for two minutes until the mixture is completely smooth. This final stirring is important. Be sure to stir for a Stir in the chocolate chips or pieces until completely melted. Remove from the heat and stir in the vanilla. Finally, fold in the cherries, making sure (whether they are "spirited" or not) that they're drained of all liquid and dried on paper towels. Now stir again for two minutes until the mixture is completely smooth. This final stirring is important. Be sure to stir for a full full two minutes. two minutes.

Step 4-Pour and set: Transfer to a 9 9-inch pan that's been buttered or lined with parchment paper to prevent fudge from sticking. Even out the mixture with a dry rubber spatula and allow fudge to cool, uncovered, for Transfer to a 9 9-inch pan that's been buttered or lined with parchment paper to prevent fudge from sticking. Even out the mixture with a dry rubber spatula and allow fudge to cool, uncovered, for at least at least 2-3 hours before cutting. DO NOT place the pan in the refrigerator or freezer to speed up the hardening process, or the sugar in the fudge may crystallize and the final texture will be grainy instead of smooth. Simply let your pan sit at room temperature until completely firm. (Also, be sure to keep uncovered. If you put plastic or foil over the pan, the heat will condense liquid into the fudge and ruin it.) After 6-8 hours (or overnight), the fudge will be hard enough to store safely in the fridge without worry of crystallization. Or simply store the fudge in an airtight container in a cool, dry area of your kitchen. 2-3 hours before cutting. DO NOT place the pan in the refrigerator or freezer to speed up the hardening process, or the sugar in the fudge may crystallize and the final texture will be grainy instead of smooth. Simply let your pan sit at room temperature until completely firm. (Also, be sure to keep uncovered. If you put plastic or foil over the pan, the heat will condense liquid into the fudge and ruin it.) After 6-8 hours (or overnight), the fudge will be hard enough to store safely in the fridge without worry of crystallization. Or simply store the fudge in an airtight container in a cool, dry area of your kitchen.

HELPFUL HINT: Mike's mom could never get her sons to wait more than 2 hours to start gobbling up the fudge. If you live in a cold, dry climate, this shouldn't be a problem. But if you're living in a warm or humid climate, the center of the pan may still be a little soft after such a short time, so take care in removing the fudge squares. A smart way to serve fudge that's still a little soft-or to give your fudge as a gift-is to place each fudge square in its own little, fluted paper holder. No need to scout out bakery supply stores for pretty paper holders, Mike's mom recommends using fluted cupcake pan liners sold in most grocery store. Mike's mom could never get her sons to wait more than 2 hours to start gobbling up the fudge. If you live in a cold, dry climate, this shouldn't be a problem. But if you're living in a warm or humid climate, the center of the pan may still be a little soft after such a short time, so take care in removing the fudge squares. A smart way to serve fudge that's still a little soft-or to give your fudge as a gift-is to place each fudge square in its own little, fluted paper holder. No need to scout out bakery supply stores for pretty paper holders, Mike's mom recommends using fluted cupcake pan liners sold in most grocery store.

How to Make Candied Orange Peels See photos of this recipe at www.CoffeehouseMystery.com

These sweet little strips of crystallized citrus can be a festive addition to after-dinner coffee trays, especially around the holidays. They're also great flavor enhancers for recipes. Just chop up the strips and add cup to a favorite cookie, cake, or muffin recipe. Making your own candied peels also gives you a fantastic byproduct. If you follow this recipe, you'll end up with 2 cups of incredible, citrus-infused syrup that can be used to sweeten iced tea or mix your holiday bar drinks.

The unused fruit can be stored in the freezer in small plastic bags and used to make smoothies. Candied citrus is also delicious with chocolate. Try giving your guests a variety of chocolate experiences to choose from in the serving bowl by dipping some strips in milk chocolate and others in dark or white chocolate. You can even offer different degrees of the chocolate-citrus taste combination-just the tip of the candied strip, half of the strip, or the entire strip.

Makes 70-90 sugared citrus-peel strips 7 average size or 5 very large oranges, navels work best (see note) 6 cups granulated sugar Optional holiday flavor ideas: 2 cinnamon sticks or 2 vanilla beans or 2 whole cloves.

Recipe Variation: This recipe will also work with 10 lemons or 5 grapefruit. Always look for citrus with thick skins. This recipe will also work with 10 lemons or 5 grapefruit. Always look for citrus with thick skins.

Step 1-Cut and peel: Rinse and dry your fruit, and cut into quarters or eighths. Now gently separate the citrus skins from the fruit inside, taking care not to tear or rip skin. The easiest way to do this is with your fingers, as if you were peeling the fruit to eat it. Make sure to keep the white pith attached to the skin. The final citrus peels should include the white pith. (See my suggestions at the end of this recipe for what to do with the unused fruit.) Rinse and dry your fruit, and cut into quarters or eighths. Now gently separate the citrus skins from the fruit inside, taking care not to tear or rip skin. The easiest way to do this is with your fingers, as if you were peeling the fruit to eat it. Make sure to keep the white pith attached to the skin. The final citrus peels should include the white pith. (See my suggestions at the end of this recipe for what to do with the unused fruit.)

Step 2-Boil out the bitterness: Place your citrus peel sections into a large saucepan and cover with cold water. Bring to a boil, turn the heat down, and simmer for 20 minutes. Drain and repeat. (Boiling two times removes bitterness.) Place your citrus peel sections into a large saucepan and cover with cold water. Bring to a boil, turn the heat down, and simmer for 20 minutes. Drain and repeat. (Boiling two times removes bitterness.)