Through the many years I’ve written these columns, I have on occasion, especially during the holiday season – in fact, I suspect, only during the holidays – offered recipes for some of my favorite dishes, drinks and sweets. And since I’m currently suffering through a minor episode of writer’s block, owing in large part to the late-night gaiety that characterizes this time of year, original ideas about Christmas-related subjects are difficult to come up with.

So, I hope you’ll forgive me if I take the easy way out of such mental constipation and repeat some of those recipes. Besides, given the late-night gaiety just mentioned, chances are most of you probably won’t remember that I’ve used them in previous columns. I offer these candy recipes that I especially identify with the holidays.

Almond Roca

1 pound butter

2 cups sugar

1 cup chopped almonds

In a heavy pot, melt the butter, add sugar and bring to a boil. Add almonds and stir constantly until light brown (approximately 20 or 30 minutes.) Pour onto a buttered cookie sheet. Cool.

Melt a large Hershey bar and spread on the toffee candy. Cover and press with a sprinkle of shredded walnuts.

Peanut butter balls

1 cup peanut butter

1/4 cup butter

2 cups sifted powdered sugar

Mix and roll into 3/4-inch balls. Freeze. In a double boiler, melt one 12-ounce package of chocolate chips with 2 tablespoons of paraffin. Dip balls into chocolate and put on wax paper. Refrigerate.

“Special” fudge

In a bowl put:

1 cup chopped nuts

1 12 oz. package of chocolate chips

1 cube butter

In a sauce pan put:

1 cup sugar

1 small can canned milk  (2/3 cup)

15 large marshmallows

Bring to a boil and cook for 6 minutes.

Pour heated contents over mixture in bowl and stir until chocolate chips and butter have melted. Put on a 8-inch square pan lined with wax paper.

Obviously, these aren’t recommended for anyone on a low-fat/low-cholesteral or sugar-free diet. For the rest of us, they’re delightful little taste treats.

Cheers!