Black Licorice Caramels

They are just the best. ever!  The recipe comes from a combination of my cookbook called Chocolates And Confections by Peter P. Greweling, and a number of other recipes..

Ingredients

• 1/2 cup (4 ounces) water
• 2 cups (1 pound) sugar
• 1 can (14 ounce) sweetened condensed milk
• 1 cup (12 ounces) light corn syrup
• 1 1/2 sticks butter, unsalted, soft
• 2 teaspoons anise extract
• 1/2 teaspoon black food coloring paste
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt

Directions

1. Lightly butter a 9X13-inch pan and set aside.
2. In a heavy-bottomed 4-quart saucepan, combine the water, sugar, condensed milk, corn syrup, and butter. Bring the mixture to a boil over medium heat, stirring constantly with a heat-resistant rubber spatula. 
3. Continue stirring gently while the mixture boils and cooks, until the caramels reach 245  degrees F. (this is a good estimation of the required temperature, but start testing the caramel when the thermometer reads 240 degrees F. * to test the caramel, spoon a small sample of the caramel into ice water, allow to cool for several seconds, then remove from water... the cooled caramel should from a soft, malleable ball when rolled between your fingers.
4. Remove the pot from the heat and stir in the anise extract, food coloring, vanilla extract and salt. Pour the caramels into the prepared pan and allow to cool completely to room temperature, at least 2 hours.
5. When cool, remove the sheet of caramels from the pan. Cut the caramels into pieces. Wrap each caramel square in a bit of wax paper or celophane, twisting the ends to secure

Chewy Ginger Cookies

These are a big time holiday favorite of ours.  A few years back I even won "best overall dessert" with these cookies.  I've been trying to get a picture of these for a long time, but they always get eaten too fast.  Today I managed to get the last 2.!

Ingredients

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup margarine, softened
• 1 cup white sugar
• 1 egg
• 1 tablespoon orange juice concentrate
• 1/4 cup molasses
• 1/4 cup white sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the orange juice and molasses.
3.  Gradually stir the sifted ingredients into the molasses mixture.  But do not over mix.
4.  Using a 1tabelspoons sized cookie scoop, scoop balls of cookie dough into the remaining 1/4 cups of sugar.  Roll them very gently into the sugar.  Place the cookies 2 inches apart onto a parchment lined cookie sheet.
5. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container

Beef Bourguignon

2 pounds topside or round steak, cut into 3/4 inch cubes
flour, salt and pepper
3 slices bacon
1 tblsp vegetable oil
12 pickling onions
1 cup red wine
2 cups beef stock
1 tsp dried thyme
6-8 oz button mushrooms
2 bay leaves

Coat meat in a flour, salt and pepper mixture.
Cut bacon into small dices and quickly cook in oil. Remove from pan and set aside.
Add meat into pan and brown it on all sides, you may have to do this in batches.
Remove all meat, add onions and cook until golden.
Add everything to the pot, bring to a boil, reduce to a simmer and cook covered for 1 1/2 hours.

Can be served over potatoes, rice, or noodles. Or with good crusty bread.

*This is another one of Tyson's favorite. I think he requests it for every birthday dinner.!!