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Choc chunk, cashew & cranberry cookies Ingredients 100g pack cashew nuts, or more if you like 140g unsalted butter, at room temperature, plus extra for greasing 250g plain flour ½ tsp baking powder 200g white caster sugar 100g crunchy cashew nut butter, or use peanut butter 1 large egg, beaten 2 tbsp golden syrup 200g bar chocolate, 50% cocoa solids, chopped into 1cm chunks 50g dried cranberries (optional)

Method 1.Heat oven to 180C/160C fan/gas 4. Scatter the cashews over a baking tray and toast for 5-7 mins until golden. Cool, then roughly chop. 2.Meanwhile, grease and line 2 baking sheets with parchment. Sift the flour, baking powder and 1/2 tsp salt into a large bowl, then stir in the sugar. Cut the butter into rough cubes, and add this and the nut butter to the bowl. Rub together until the mixture resembles damp breadcrumbs. 3.Using a cutlery knife, work the egg and syrup into the bowl to make a soft dough. Tip in the chocolate, nuts and cranberries (if using), and stir to combine. Try not to overwork the dough at this point. 4.Roll slightly heaped tablespoons of dough into balls and place onto each baking sheet, leaving plenty of room for the cookies to spread. Bake for 12 mins or until golden at the edges and risen in the middle. Let them cool for 5 mins, then move to a rack to cool completely. Repeat until all the dough is shaped and baked. To make ahead, freeze the raw cookies on a baking sheet, then transfer to a freezer bag or box once solid. Bake from frozen, adding 5 mins to the cooking time.

Lemon & ginger shortbread Ingredients 100g salted butter, softened, plus a little extra for greasing 50g golden caster sugar, plus extra for dusting zest 1 large lemon 8 pieces of crystallised ginger, finely chopped 175g plain flour

Method 1.Heat oven to 150C/130C fan/gas 2 and grease a 22cm loose-bottomed fluted tart tin. Put the butter in a bowl and beat with a wooden spoon until soft. Beat in the sugar, then stir in the lemon zest and ginger. 2.Stir in the flour and work with your hands to form a soft dough. Tip into the tin and press into an even, flat layer with your fingers. Prick all over with a fork and bake in the oven for 40 mins until pale gold. Cut into wedges then leave to cool completely in the tin. Remove from the tin and dust with caster sugar to serve.

CARNATION® Famous Fudge Ingredients 1 1/2 cups granulated sugar 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated MilkNESTLÉ® CARNATION® Evaporated Milk 2 tablespoons butter or margarine 1/4 teaspoon salt 2 cups miniature marshmallows 1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate MorselsNESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 1/2 cup chopped pecans or walnuts (optional) 1 teaspoon vanilla extract

Instructions LINE 8-inch-square baking pan with foil. COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat. STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces. FOR MILK CHOCOLATE FUDGE: SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) NESTLE® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels. FOR BUTTERSCOTCH FUDGE: SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels. FOR PEANUTTY CHOCOLATE FUDGE: SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.