Make some magical Muggle memories

A taste of the world of Harry Potter

Now, Felix Felicis is not for everyone. The good-luck potion is an acquired taste, and one must manage its effects with great conscience and care. Those of us of a certain nonwizardly persuasion never do get the hang of it.

Fortunately, however, that's not so of everything consumed by those enrolled at the Hogwarts School of Witchcraft and Wizardry. Some of the concoctions relished by the magically inclined enrollees are entirely suitable for sharing with their otherwise-gifted peers, those known as Muggles.

These possibilities, courtesy of the Pottercentric Web site mugglenet.com, offer a good start.

The house specialty of The Three Broomsticks can be brewed at home. Serves 2.

1 cup (8 ounces) club soda or cream soda

½ cup (4 ounces) butterscotch syrup (ice cream topping)

½ tablespoon butter

Measure butterscotch and butter into a 2 cup (16 ounce) glass. Microwave on high for 1 to 1½ minutes, or until syrup is bubbly and butter is completely incorporated.

Stir and cool for 30 seconds, then slowly mix in club soda. Mixture will fizz quite a bit.

Serve in two coffee mugs or small glasses; a perfectly warm Hogwarts treat for two!

A mystically tasty twist on the smoothie. Serves 2.

1 banana, peeled and frozen

3 tablespoons orange juice concentrate

3 tablespoons pumpkin puree

1 scoop vanilla ice cream

1/3 cup water or milk (creamier)

Whipped cream (optional)

Cinnamon (optional)

Cut frozen banana into small pieces and put all ingredients into blender. Blend on high until smooth.

Pour into two tall glasses, top with whipped cream and sprinkle cinnamon over the shake. Serve while still chilled. From Tennessee Home and Farm Illustrated, titled "Harry Potter's Pumpkin Milkshake." Treacle Fudge

This confection is a sweet treat when made by Mrs. Weasley, but can be a tooth-breaker if Hagrid is doing the cooking.

½ cup light cream or evaporated milk

¾ cup firmly packed brown sugar

¼ teaspoon salt

4 ounces of unsweetened chocolate

2 tablespoons unsalted butter

1/3 cup molasses

In a large bowl, mix cream, brown sugar and salt together.

In a saucepan, melt the chocolate and butter together. Remove from heat and add molasses.

Add the chocolate mixtures and cream mixtures together. Pour mixture into a pan and let cool.

Cut into squares after cooled and serve. Enjoy!

Unlike the bewitched sweet, this version is anti-jinxed to keep your tongue small. Makes 1 3/4 pounds of toffee.

2 cups sugar

8 tablespoons butter

½ teaspoon vanilla extract (or imitation)

1½ cups water

Additionally, a candy thermometer is required

In a medium saucepan, mix all ingredients and melt over medium heat until the sugar is completely dissolved.

Without further stirring, boil until mixture reaches 290 degrees on your candy thermometer.

Pour mixture into a greased or buttered 9- by 13-inch pan and let cool until almost firm to the touch.

Score surface into 2-inch squares with a sharp knife, but do not cut completely.

When cool, break into pieces (this should be easier if toffee was properly scored).