We have two unique and wonderful holiday cookie recipes from two of the “Eight Broads”, all owners of wonderful inns.  And their cookbook, Eight Broads in the Kitchen, makes a wonderful gift.  We love their easy to make ahead breakfast casseroles.

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Butterscotch Marshmallow Bars: a Christmas Candy from Canada

My Canadian mother-in-law made these treats only at Christmas, for good reason! She made them with the colorful marshmallows–remember those? Rich and smooth, these bars do a quick disappearing act. I hope you enjoy this easy sweet. The butterscotch bars will grace our Christmas feast. A really good “Broad”, like Lynnette, would make her own marshmallows. But I opt for the package. 🙂

INGREDIENTS
6 ounces butterscotch chips (1/2 package)
1/4 cup butter
1 cup chunky peanut butter
2 cups miniature marshmallows

DIRECTIONS
Grease an 8×8 pan. Melt butterscotch chips and butter in microwave, stirring frequently, until mixture is smooth and lump-free. Stir in peanut butter (I prefer all-natural peanut butter) until smooth. Add marshmallows and stir. Refrigerate at least one hour before slicing and serving.

Makes 25 small squares.

Kristie Rosset, Bed and Breakfast Foodie
Lookout Point Lakeside Inn

Candy Cane Cookies

Christmas would not be Christmas at the inn or in my family without Candy Cane Cookies. I started making them when my boys were small. They are now adults are making them themselves. Because it’s so much fun to make these with children, I draft the little girls next door. And the tradition continues…

INGREDIENTS

1 cup butter
1 cup confectioner’s sugar

1 egg
1 tsp. peppermint extract
1/2 tsp. almond extract
1 tsp. vanilla extract
2 1/2 cups all-purpose flour
1 tsp. salt
1/2 tsp. red food coloring (more if needed)
1/4 cup crushed candy canes or peppermint candy
1/4 cup sugar
DIRECTIONS

Mix the butter, sugar, egg, and extracts thoroughly.
Mix the flour and salt, and stir into the butter mixture.
Divide the dough in half.
Blend the food coloring into one half.
Mix the sugar and crushed candy together.
Roll 2 tsp. of each color into 2 5-inch “snakes,” rolling each “snake” back and forth on a lightly floured board. Place the two “snakes” next to each other, press together lightly and twist like a rope (so it looks like a barber’s pole).
Make the cookies one at a time.
Curve the top to make the handle of the candy cane.
Bake for approximately 8-10 minutes, until just lightly brown on the bottom. Remove the cookies immediately and sprinkle with the sugar-candy mixture.

Makes approximately 3 dozen candy canes.

Ellen Gutman Chenaux, Bed and Breakfast Foodie

Birchwood Inn