Snowman Cheese Ball
2 packages (8 ounces each) cream cheese, softened
1 package (4-1/2 ounces) dried beef, chopped
1/2 cup finely chopped green onions
1 teaspoon prepared horseradish
1/2 teaspoon garlic powder
1/2 cup dried parsley flakes
2 cartons (4 ounces each) spreadable cream cheese
5 dried cranberries
1 baby carrot
2 pretzel sticks
1 large round cracker
4 round butter-flavored crackers
Assorted crackers
In a large mixing bowl, combine the first five ingredients until blended. Shape into two
balls, one slightly larger than the other. Roll each in parsley. Cover and refrigerate 8
hours or overnight. On a serving plate, place the smaller cheese ball on top of larger
cheese ball, forming a snowman. Set aside 1 teaspoon spreadable cream cheese. Carefully
cover snowman with remaining spreadable cream cheese. Arrange cranberries for eyes and
buttons. Insert carrot for nose and pretzel sticks for arms. Place a small dab of reserved cream cheese on top of large cracker. Top with a butter-flavored cracker. Repeat
with three remaining butter-flavored crackers. Place on top of snowman. Serve with crackers.
Yield: 1 snowman.
Snowman Cheese Spread
2 packages (8 ounces each) cream cheese, softened
1 package (2-1/2 ounces) thinly sliced dried beef, chopped
1/2 cup minced fresh parsley
1/4 cup chopped green onions
1 carton (8 ounces) spreadable cream cheese
2 fresh rosemary sprigs
5 dried cranberries, divided
2 pretzel sticks
1 small pitted ripe olives
1 small carrot
1 green onion
Assorted crackers
In a mixing bowl, combine the first four ingredients; mix well. Shape into three balls, one
3-1/2 in., one 3 in and one 2-1/2 in. Place the 3-1/2-in. ball on an 8-in. serving plate;
top with the 3-in. ball, then the small ball. Cover and refrigerate for 30 minutes.
With a knife, smooth spreadable cream cheese over each ball; spread remaining cheese around
base of snowman. Arrange rosemary sprigs on snowman's head, forming a wreath. Place three
dried cranberries inside wreath. Insert pretzel sticks for arms. Cut two thin slices
from olive and make two 1/8-in. circles. Place circles on head for eyes and slices on body for buttons. cut one cranberry in half widthwise; place in the center of olive buttons. Cut remaining cranberry in half lengthwise; shape one piece into a smile and place on snowman's
face (discard remaining cranberry half). Trim carrot to make a small nose; position on
face. Cut top of green onion into a 1/4-in. strip; tie around neck for scarf. Serve with
crackers.
Yield: 14-16 servings.
A fun recipe from a dear friend of mine.
Plain Matzo
8 ounces unsalted Parve (Passover) margarine
3/4 teaspoon salt
1 cup brown sugar
I cup chopped pecans or slivered almonds
10 ounces semisweet chocolate chips
Cover a cookie sheet with foil. Line the cookie sheet evenly with matzos, breaking and adding pieces as necessary to fill pan.
Melt margarine with brown sugar and salt in saucepan, stirring constantly until it begins to boil. Cook and stir for about 3 minutes longer. Remove from heat. Pour this mixture over matzos and sprinkle with nuts. Bake at 375 degrees F for 8 minutes.
Remove pan from oven and sprinkle the chocolate chips evenly over the matzos. After they melt (in about 4 or 5 minutes), spread as evenly as possible over surface.
Chill in refrigerator for one hour. Break matzo into random sizes and shapes before serving. Nosh!
Shalom!
Another.... I have some very kind friends.
2 medium onions, peeled and chopped
2 teaspoons minced fresh garlic
4 tablespoons Parve margarine (or butter), divided
4 medium sweet potatoes
6 medium carrots, peeled
4 ounces orange juice
4 ounces honey
1 teaspoon salt
4 tablespoons brown sugar
1 mango peeled
Sauté onion in two tablespoons of the butter on medium-high heat until they begin to brown. Add garlic and continue to cook about one minute longer. Set aside.
Slice sweet potatoes and carrots into 1/2-inch thick pieces. Coarsely chop peeled mango. Toss in bowl with sauted onions, potatoes and carrots, then pour into shallow baking dish.
In small saucepan over medium heat, combine orange juice, honey, salt and brown sugar with the remaining 2 tablespoons of butter. Stir until butter melts. Pour this mixture over vegetables and mango, and cover tightly with foil.
Bake at 375 degrees F for 1 hour. Uncover, and bake for 15 minutes more.
1/3 cup sugar
1/4 cup of solid vegetable shorting
1 egg beaten
1/2 cup of molasses
1 cup all-purpose white flour
1 tsp.salt
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 cup boiling water
Preheat oven to 350 degrees F. Grease an 8-inch square baking pan.
In a mixing bowl,cream together the sugar and shortening. Add the egg and molasses and beat until smooth. Sift together the flour,salt and spices and add to the molasses mixture. Mix well. Then add the boiling water and beat until smooth. Pour into the baking pan.
Bake for 30 minutes or until a tester near the center comes out clean. Serve warm or complletely cooled. Whipped cream makes a lovely accompaniment.
I found this in my Yankee magazine. I know i'm from Florida go figure. It is the easiest gingerbread to makr.
2/3 c sugar
1 c dark corn syrup
3 eggs
1/3 c melted butter or margarine
1 c pecan halves
1 unbaked pie shell(I use Pillsbury) -- (9")
Preheat oven to 350 degrees. Beat eggs thoroughly with sugar, corn syrup and melted butter. Add a dash of salt and pecans. Pour into pie shell. Place in moderate oven and bake for 50 min or till knife inserted one quarter of way from center comes out clean.
My favorite Christmas pie.
I have always made my turkey in a paper bag, following in my mother's footsteps.
Directions:
Thaw per instructions on turkey and clean well, removing giblets and neck. Butter the inside of a brown paper bag using a whole stick of butter or margerine. Stuff bird if desired. Place bird, breast side up on bag and close (roll or staple). Make small slit where timer is located and allow time to pop up outside of bag.
Place in large roasting pan and cook as directed for roasting turkey.
When timer pops up remove from oven and open carefully, releasing steam from inside of bag.
The best way to slice is to remove the entire side of the breast and cut in half inch slices.
For more fun try Mosaic turkey:
Before baking, loosen the breast skin on the top of the turkey and carefully put fresh spice leaves between flesh and skin.
2 cups sifted flour
1 tsp. cinnamon
1/2 tsp. cloces
1/4 tsp. salt
1/2 cup shortening
1 cup sugar
1 egg,well-beaten
3Tbs.molasses
1 tsp. soda
1 cup buttermilk or sour milk
1 1/2 cups tart apples diced
Preheat oven to 350degrees.
Mix and sift together flour,spices,and salt. Set aside. Cream shortening;add sugar gradually and cream until soft and fluffy. Add milk and flour mixture alternately to creamed shortening and sugar,beatingwell after each addition. Stir in diced apples.
Bake in a well-greased cake pan(9" square) at 350degees about 50minutes until gingerbread pulls from side of pan. Serve warm with a dollop of whipped cream.
I just love gingerbread and adding apples makes it moist.
1 1/2 cups baking mix
1 cup sugar
1 egg
3 med. apples(McIntosh or Cortland)
1/2 cup walnuts
2 Tbs.melted butter or margerine
1 Tbs. sugar
1/2 tsp. cinnamon
Sauce: 1/4 cup sugar
2Tbs. baking mix
1 cup natural apple cider
1 Tbs. butter or margarine
1/2 tsp. brandy extract
Heat oven to 350degees. Grease 8"x8"x2" pan. Mix first three ingredients until crumbly. Lightly press 2/3 of this mixture into pan. top with 3 apples diced,coarsely chopped and walnuts. Pour melted butter or margerine over top. Mix remaining sugar and cinnamon and sprinkle over all. Bake until golden brown(about 35 minutes).
serve with brandy sauce:
Mix sugar and baking mix in 1 quart saucepan. Stir in cider and butter. Heat to boiling,stirring constantlt. Boil, and stir one minute. Remove from heat and stir in brandy flavoring. Serve warm.
Tip: You can also puy a dollup of whipped topping.
I seem to be in the holiday cooking theme. It is my favorite time to cook.
Source: Better Homes and Gardens http://recipes.bhg.com
Makes about 6 cookie trees (depending on cutter sizes)
Prep: 45 minutes
Chill: 30 minutes to 1 hour
Bake: 12 to 14 minutes
Ingredients
1 8-ounce jar green maraschino cherries (about 1 cup), well drained and finely chopped
2-1/2 cups all-purpose flour
1/2 cup sugar
1 cup butter
Green paste food coloring
1 cup white baking pieces
2 teaspoons butter-flavor or regular shortening Small multicolored decorative candies
Directions
1. Place chopped cherries in a fine sieve and squeeze out excess liquid; set aside.
2. In a large mixing bowl stir together flour and sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs and starts to cling. Stir in cherries and a small amount of green paste food coloring. Form mixture into a ball and knead until well combined and nearly smooth.
3. Divide dough in half. If necessary, cover and chill dough for 30 minutes to 1 hour or until easy to handle.
4. On a lightly floured surface, roll half of the dough at a time to 1/4- to 3/8-inch thickness. For each tree, cut dough using a 1-inch star cookie cutter (for the treetop) and 4 star cookie cutters that gradually increase in size from 2-1/2 to 4 inches. Place cookies 1-inch apart on an ungreased cookie sheet.
5. Bake in a 325 degree F oven for 12 minutes for smaller stars and 14 minutes for larger stars or until bottoms are lightly browned. Transfer cookies to a wire rack; cool.
6. In a heavy small saucepan heat white baking pieces and shortening over low heat, stirring frequently, just until melted.
7. To assemble each tree, stack 5 stars, one of each size, with the largest on the bottom and the smallest standing on edge on the top. Spread a little of the melted white baking pieces mixture between cookies as you stack them. Drizzle or pipe melted white baking pieces mixture over each tree. Sprinkle with decorative candies. Makes about 6 cookie trees (depending on cutter sizes).
Make-Ahead Tip:
Bake and cool cookies as directed.
Freeze in airtight freezer container up to 3 months.
Thaw 30 minutes at room temperature before assembling into trees.
For bottom and top layer:
Dissolve 2 pkgs.(8 serving size each) raspberry sugar-free jell-o in 4 cups of boiling water.Add 1 cup cold water. Add 1 or 2 pkgs. (16 oz.) frozen, unsweetened Marion berries. Mix well and pour 1/2 of mixture into bottom of serving container. Chill while preparing 2nd layer.Reserve other 1/2 for top layer.
Middle layer:
In medium bowl, whisk 1 (8 oz.) tub of non-fat cream cheese until it softens a little. Add 1 pkg. (4 serving size) sugar-free instant vanilla or cheese cake flavored pudding mix, 2/3 cup non-fat dry milk powder, 1 1/3 cups water, 2 teaspoons lemon juice, 1 tablespoon Splenda, 1 teaspoon vanilla. Mix well and spoon over first layer carefully. Chill about 5 - 10 min. before adding top layer. Cover and chill until ready to serve. It's easiest if made a day ahead.
*I made this recipe from a combination of things I had previously made, out of desparaion when I was asked to make Jell-o for a party.
This candy is and has always been made in a small town outside of Boston, MA. There was a time when you could take a field trip to watch the candy being made. No more.
This is the link to the Necco Wafer site where you can take a virtual tour of the plant: http://tinyurl.com/ynzcqw
"In celebration of NECCO's 150th anniversary in 1997, NECCO's candy experts teamed up with baking instructor Susan Logozzo to offer a step-by-step guide for creating a traditional gingerbread house with some special twists for creative decorating with candy."
1 House
GINGRBREAD DOUGH
5 1/2 cups unsifted flour
1 teaspoon baking soda
1/4 teaspoon baking powder
2 teaspoons cinnamon
3 teaspoons ground ginger
2 teaspoons ground cloves
1 teaspoon nutmeg
1 cup shortening
1 cup sugar
1 1/4 cups molasses
1 large egg
1 teaspoon vanilla
ICING
3 large egg whites, room temperature
4 3/4 cups confectioners' sugar
1/2 teaspoon cream of tartar
******* PLEASE READ ALL DIRECTIONS AND DESCRIPTIONS CAREFULLY BEFORE BEGINNING *******.
NOTE:
I think the success of making this without going "bonkers", is to measure out all ingredients BEFORE you even begin.
It is also suggested that you plan on making this in 4 steps, each on a different day.
Day 1 would be to read all directions and suggestions carefully, and buy or make sure you have all ingredients and necessary equipment.
Day 2 would be the baking of the gingerbread pieces.
Day 3 plan on putting the house together.
Day 4 plan on making the icing and do the actual decorating of the house.
GINGERBREAD DOUGH:.
This dough bakes into a firm, sturdy cookie, making it appropriate for gingerbread houses, large cookies or ornaments. This recipe makes enough dough for one house plus accessories.
DOUGH:
In a large bowl, thoroughly blend sugar and shortening.
Add molasses, egg and vanilla and beat until smooth.
In another bowl, sift dry ingredients.
Gradually stir dry ingredients into molasses mixture.
When mixture becomes too stiff to stir with spoon, work dough with hands until completely blended.
Separate dough into 4 balls.
Wrap each in plastic wrap and chill a minimum of one hour.
Dough can be refrigerated for up to two weeks.
BAKING & CONSTRUCTION TECHNIQUES:
Preheat oven at 325ºF.
You may build your house in stages over a few days or a few weeks time.
Bake pieces one day, attach pieces for construction at another time, and add decorations even later.
Place a disk of chilled dough directly on aluminum foil cut to fit your baking sheet.
Cover dough with plastic wrap and roll to 1/4" thickness.
For gingerbread house dimensions, cut patterns from waxed or parchment paper that include 2 pieces of the following: side walls which are 7" wide and 4" high, end walls which are pointed are 5 1/2" wide and 8" high at the point, roof panels which are 8 1/2" wide and 6" high.
Remove plastic wrap, place pattern pieces for house (which you have cut from waxed or parchment paper), directly on dough, leaving at least 1/2" border around pieces.
Using a small sharp knife, cut around edges of pattern.
Using your fingers or a small knife, remove scrap pieces of dough, leaving cut pieces intact on foil.
Cut out doors and windows.
Remove paper pattern pieces and place foil directly on a flat baking sheet.
Bake 10-25 minutes, depending on size of pieces.
Gingerbread will darken, especially around edges, and feel firm to the touch.
Remove sheet from oven and allow pieces to cool on sheet.
Gently peel gingerbread from foil.
You may store pieces lying flat in a cool dry place or freeze in an appropriate container.
When ready to construct the house, spread icing directly on a strong piece of cardboard, plywood, or a flat unbreakable tray to cover area where house will be built.
Spread or pipe icing on edges of each piece which will attach to one another.
Press pieces firmly together and hold to form neat angles.
You may release your hold when pieces are self-standing. (This should only take a minute or two.)
Allow sections of the house to dry before applying the roof or candy decorations.
When house is thoroughly dry, you may begin attaching candy, cookies, nuts, etc., to the house or "grounds" using the icing as glue.
Store house in a cool dry place for up to four weeks.
ICING:
The icing is used as "cement" to put the house together, attach decorations, and make icicles and decorative trim.
You will need 2-3 batches to complete one house.
Make each batch separately.
Any fat substance will inhibit the whites from beating so separate the yolks carefully and keep all utensils grease-free.
Place egg whites in bowl. Add cream of tartar.
Sift sugar directly onto egg whites.
Beat 4 minutes with electric mixer on high speed.
The mixture will thicken as you beat it and when finished should be the consistency of mashed potatoes.
Place a piece of plastic wrap directly over icing while using to prevent air from drying it.
If storing for use at another time, store icing in an airtight plastic container in the refrigerator.
If icing becomes too firm, simply beat a little water into it.
DECORATIONS:
Select candy according to size and desired color.
NECCO Wafers are ideal for the roof.
In addition, NECCO Gummy Bears, Cherry Coins, Candy Buttons, Chocolate Covered Raisins, Peanuts, Malted Milk Balls and Nonpareils are perfectly suited for gingerbread decoration.
Spread additional icing around house to cover board.
Complete your house with inverted ice cream cone trees (iced & decorated), Sky Bars for sleds, NECCO Chocolate Marshmallow Santas, Mary Jane Holiday Kisses, and Thin Mints.
Chocolate and Mint are classically compitable flavors in these wonderfully, delicious mini cheesecakes.
Estimated Times:
Preparation - 15 min
Cooking - 18 min
Cooling Time - 1 hrs refrigerating
Yields - 12 mini cheesecakes (1 dozen)
3/4 cup graham cracker crumbs
1/2 cup plus 2 tablespoons granulated sugar, divided
3 tablespoons butter or margarine, melted
1 1/4 cups (10-oz. pkg.) Nestle® Toll House® Swirled Semi-Sweet Chocolate & Mint Morsels, divided
12 ozs. cream cheese, softened
1 large egg
2 tablespoons Nestles® Toll House® Baking Cocoa
1 teaspoon vanilla extract
PREHEAT oven to 300ºF.
Place 12 - 2 inch foil muffin cups on baking sheet or in a muffin tin.
COMBINE crumbs, 2 tablespoons sugar and butter in small bowl.
Press rounded tablespoon of mixture onto bottom of each muffin cup.
Sprinkle 3/4 cup morsels over crumb mixtures.
BEAT remaining 1/2 cup sugar, cream cheese, egg, cocoa and vanilla extract in large mixer bowl until smooth.
Spoon about 1/4 cup filling into each bake cup.
Sprinkle with remaining morsels.
BAKE for 18 to 22 minutes or until just set. Remove from oven to wire rack.
Cool completely.
Cover and refrigerate for at least 1 hour.
This recipe is from the Gooseberry cozy country Christmas cook book (the new one this year) on page 120
CRANBERRY-GLAZED HAM
5-lb fully-cooked ham
2 to 3 oranges, sliced
1/4 cup whole cloves
1/2 cup cranberry juice cocktail
1/2 cup brown sugar, packed
2 T. honey
1/2 t. dry mustard
1/2 t. nutmeg
Place ham in a roasting pan. Secure orange slices on ham with toothpicks; press cloves into ham surface. Bake at 325 degrees for one hour. Blend the rest of ingredients in a small bowl; brush over ham, Bake an additional 40 minutes; let stand 15 to 20 minutes before slicing
This is a traditional Italian Christmas Cookie, it is beautifully shaped like a snowflake and so tasty! This is what the shells of canoli's are made from, it also resembles a waffle cone before it is rolled up to form the cone.
6 eggs
1 cup margarine (1/2 pound)
3 1/2 cups flour
4 tsp. baking powder
1 1/2 cups sugar
2 Tbsp. vanilla or anise flavoring
Powdered Sugar
You will need a large sized Kitchenaide or Cusinart type mixer for this recipe as well as a Pizzelle maker (available at any Italian or cooking specialty store-Williams-Sonoma, Sur La Table, etc.):
Beat eggs adding sugar gradually until smooth.
Add cooled melted butter and vanilla or anise flavoring.
Sift flower and baking powder together, then add to egg mixture, mixing until combined.
Dough should be sticky enough to be dropped by a spoon.
Spray pizzelle maker with Pam or other cooking spray (before turning on) and let warm up.
Drop spoon fulls of dough onto each cookie section of pan. The first couple always come out burnt or bad, just clean those off and continue on, cooking two at a time until the batter is gone. This is a very involved process which takes quite a while, but is very fun!
Once the cookie is finished in the pizzelle maker, take it out, place on wax paper to let cool slightly, then shake powdered sugar all over at least one side (both if you prefer).
My sister and I make these cookies every single year for Christmas, it is one of our families traditions to serve them as part of the deserts on Christmas Eve and Night. We also wrap them up nicely to give out as gifts throughout the season.
We usually make a few batches and listen to Christmas music, drink egg nog or cider, and have fun while making them, we look forward to this tradition every year.
This is an old recipe that many members of my family have made over time. It is a fun recipe to prepare with your kids and for your kids--no matter what their age. The two most important factors are patience and a level refrigerator!! This is a fun party dish.
For each flavor of jello you will need:
1 box jello
1 envelope knox gelatin
1 cup boiling water
Combine and stir until jello and gelatin are dissolved. Divide equally into two bowls. To one half add 1/3 cup sour cream. To the other half add 3 T. cool water.
Starting with sour cream layer, pour into 8 inch square baking dish that has been chilled. Refrigerate. When this layer is firm to touch add the clear half; refrigerate. Prepare next flavor as above and be ready to layer in 12-15 minutes. Add as many flvors (layers) as you wish.
Four flavors (eight layers) makes a nice thickness. Cut into 1 inch cubes. These can be eaten as a finger food and the cubes make a great presentation on a buffet.
The color/flavor combos are endless. Strawberry and lime jello are the beginning flavors of a great Christmas treat. Add flavors to enhance your cubes.
Kids of all ages love this fun food. These bites are lovely, tasty, and easy to eat. Enjoy!!
1 Pkg. cherry jello
1 cup boiling water
1/2 cup cranberry juice (cold)
After jello has set,add 1 medium can of crushed pineapple drained. 1 small can of mandarin oranges, drained. 1 can of whole cranberry sauce, 1/2 to 3/4 cups of chopped walnuts and (optional) 1 cup of minature marshmallows. I have also added 1 can of cherry pie filling.
Refrigerate.
An old Thanksgiving favorite recipe given to me by my mother-in -law who is no longer living.
My hubby is from Montreal and I made this for his family one christmas. It became a favorite.
3 eggs
1 cup sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup all-purpose flour
1/4 cup cocoa
1 teaspoon baking powder
1/4 teaspoon salt
extra cocoa for dusting
Filling and frosting:
2 cups whipping cream
1 teaspoon vanilla
3 tablespoons confectioners' sugar
Beat eggs on high speed until very thick and lemon-colored. (If eggs are not beaten enough, cake will be heavy and rubbery.) Gradually beat in sugar. On low speed, beat in water and vanilla. Add dry ingredients gradually, beating just until smooth.
Pour into a heavy jelly-roll (10x15-inch) pan lined with greased and floured foil. (Fit foil snuggly into pan.) Bake at 375 degrees F for 12 to 15 minutes. Immediately loosen cake from edges of pan and invert onto a clean towel that has been sprinkled with cocoa. Carefully peel foil from cake. Trim edges of cake if necessary. While cake is hot, roll both cake and towel, starting with the narrow end, and place on wire rack, seam side down. Cool for at least 30 minutes.
Whip cream with vanilla and confectioners' sugar. Unroll cooled cake and remove towel. Spread half the filling over cake, being generous at edges. Roll up. Spread remaining whipped cream over the log and sprinkle with cocoa. Decorate with holly sprigs, if desired.
One of my favorites for Thanksgiving!
5 large fresh sweet potatoes
3 large eggs
2/3 cup of sugar
2/3 cup butter
1/3 cup heavy whipping cream
1 tsp vanilla
1/2 teaspoon of nutmeg and 1/2 teaspoon allspice
1 cup brown sugar packed
1/2 cup flour
1 cup finely chopped pecans
1/3 cup butter
Cook the fresh sweet potatoes in a large kettle until tender. Peal and mash in a large bowl. Add 3 large eggs,2/3 cup sugar,2/3 cup butter, 1/3 cup of heavy whipping cream, 1 teaspoon vanilla and nutmeg and allspice. Mix all together with the sweet potatoes and pour into greased 2 quart casserole dish. Top with the mixture of 1 cup brown sugar, 1/2 cup flour, 1 cup chopped pecans and 1/3 cup butter. Bake 60 minutes at 350 degrees.
With the holiday's coming up, why not have some fun with the kids and make a gingerbread house?
Ingredients:
6 cups all purpose flour
1 3/4 cups sugar
2/3 cups shortening
1 tablespoon ground cinnamon
1 tablespoon ground ginger
2 teaspoons baking powder
1 1/4 teaspoons salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 eight-ounce container sour cream
2 eggs
Directions
Prepare the dough:
In a large bowl, combine 3 1/2 cups flour and remaining ingredients. With mixer at low speed, beat until well mixed, scraping bowl with rubber spatula. By hand, knead in remaining 2 1/2 cups flour to make a soft dough. Wrap dough in plastic wrap and refrigerate 2 hours or until dough is not sticky and is of easy kneading consistency. Keep refrigerated until ready to use.
Roll the dough:
Working with about half the batch at a time on a lightly floured surface with lightly floured hands, knead dough until smooth. On a greased and floured cookie sheet use a lightly floured rolling pin roll dough to 3/16" or 1/8" thickness. Try to make the thickness as uniform as possible.
Cut and bake the dough:
Preheat oven to 350 degrees.
Make patterns for the house out of card stock or cardboard. You'll need two pitched pieces of the same size for the front of house, two rectangles of the same size for the sides of the house and two large squares for the roof. The example also uses a rectangle for the door and you may want to add a chimney. Place the patterns on the dough and use a sharp knife to cut pieces from the rolled dough on the cookie sheet. Remove and reserve the scrap pieces in case more dough is needed.
Bake until golden brown and firm. Cool cookie sheet(s) on a wire rack five minutes. Carefully remove the baked pieces from cookie sheet and place on wire rack to cool completely.
Icing Recipe
Ingredients:
3 egg whites
1/2 teaspoon cream of tartar
1 (16 oz.) box of confectioners sugar
Directions:
In a large bowl combine all ingredients. Beat several minutes with an electric mixer until smooth. The icing should be thick. Use food coloring to achieve the desired color effects.
The icing will harden quickly. Store in a tightly sealed container if you are not using it right away. While you work with the icing, keep a damp cloth over the unused portion.
Assembly Instructions
Supplies:
at least 6 pieces of gingerbread (7 if making door, 8 if making chimney)
prepared icing, white
cardboard base for the house
pastry bag with medium tip
small spatula
candies for decorating (peppermints, candy canes, gum drops, cinnamon candies, etc.)
coconut for front yard
optional: marshmallows for making snowmen, small drink stirrers/straws or toothpicks
Making the frame of the house:
Place the cardboard base on a flat surface.
Spoon icing into pastry bag.
Pipe icing on one back edge and the bottom of a front/back piece of gingerbread.
Pipe icing on one side and the bottom of a side piece of gingerbread.
Press the two pieces together gently, but with enough pressure to adhere. Press the attached pieces to the cardboard base.
Hold the pieces together and against the cardboard base for a few minutes and allow the icing to set.
Pipe icing along the bottom and one side of the second side piece. Press this side piece to the cardboard base and the front/back piece of gingerbread already adhered to the cardboard base.
Hold new piece in place for several minutes.
Pipe icing along both back edges and the bottom of the second front/back piece of gingerbread. Press this front/back piece to the cardboard base and the two side pieces already adhered to the base.
Hold new piece in place for several minutes.
The frame of the house is complete. Allow to set for at least an hour. Remember to keep a damp cloth over the unused portion of the icing between applications.
Making the roof of the house:
Pipe icing onto each edge of the bottom of a roof piece.
Place against the top of the house frame and apply enough gentle pressure to adhere.
Hold in place for several minutes.
Pipe icing onto each edge of the bottom of the remaining roof piece.
Place against the top of the house frame and apply enough gentle pressure to adhere.
The roof of the house is complete. Allow to set for at least an hour. Remember to keep a damp cloth over the unused portion of the icing between applications.
Decorating the house:
Cover the roof in a generous amount of white icing to resemble snow
Use icing to adhere candy pieces to the front, back, roof and sides of the house.
Create a yard out of shredded coconut
Be creative — try making patterns with candy pieces, use icing to create doors and windows, make a fence of candy canes or gum drops
I placed this in the Christmas category. Actually, it's good all year 'round, but I usually only end up making it at Christmas. I like it because, unlike many other snack mixes, it doesn't require baking. I've been making this for years.
1 lb. oyster crackers
1 c. canola oil
1 tsp. dried dill
1 tsp. onion powder
1 tsp. garlic powder
1 (1 oz.) package Hidden Valley ranch dressing mix
Mix the dry ingredients with the oil, then pour over crackers, stirring to coat. Leave on the counter and stir every 15 minutes for one hour, then store in airtight container. I have never refrigerated it and the oil has never gone rancid.
I've had this recipe for years. I got it from my siter (now deceased) who was a great cook. This recipe is easy to prepare, to serve, and to eat!!
1 large Cool whip
2 large bananas, coarsely chunked
1 package frozen strawberries, partially thawed
1 large can crushed pineapple, drained
1 C. chopped pecans
1 8 oz. cream cheese, softened
1 C. sugar
1/2 cup greeen maraschino cherries, chopped and drained well.
1/2 cup red maraschin cherries, chopped and well drained.
After chopping maraschino cherries, place on paper towel to collect liquid.
Blend sugar and cream cheese. Stir in pineapple, strawberries, and pecans until well blended. Fold in Cool Whip and bananas. Add maraschino cherries last. Pour into greased 9 x 13 dish or into lined muffin cups. Chill until set. Slice into serving pieces or serve frozen muffin treats.
This is a fun tasty dessert that kids of all ages enjoy. this would be great prepared in mini muffin tins for a buffet or holiday dinner party. Obviously, this can be prepared well ahead and stored.
1/2 cup sweet butter
1 large onion,sliced (1cup)
1 1/4 chicken livers
1 hard-cooked egg
1 12/ Tbs Cognac (optional)
1/2 tsp salt
dash of pepper
chopped green onion (scallions)
In 2 Tbs. hot butter in skillet. saute' sliced onion until tender-about 10 minutes. Remove from skillet.
Heat remaining butter in same skillet. Add chicken livers,and saute' over medium heat,3 to 5 minutes, or until golden brown (liver should be pink inside).
ut half the sauteed onion, chicken livers,egg and Cognac in blender at low speed just until smooth. Turn into bowl. Repeat with remainder of onion,livers,egg, and Cognac. Stir in salt and pepper. Turn into crock or small bowl.
Refrierate, covered, until well chilled. Turn out of bowl onto a serving plat. Garnish with green onions, Surround with toast or crackers.
Makes 3 cups.
Went to thrift store and found this box of 1973 recipe cards from McCalls magazine. They all sound great so you will probably be getting alot of recipes from me out of this recipe box.
1 cup butter,softened
2 cups sugar
1 tsp almond extract
8 eggs
4 cups unsifted all-purpose flour
1 pkgs(15oz.) light raisins
1 jar(8oz.) candied cherries
1 jar(8oz.) chopped citron
Preheat oven to 300F. Grease 10-inch tube pan. Line bottom and side with brown paper; grease paper.
In large bowl,with mixer at medium,beat butter with sugar and almond extract until light and fluffy.
Add eggs,one at a time,beating well after each addition.
At low speed,gradually beat flour in flour
Add raisons,cherries,and citron. With spoon,mix until well combined. Turn into prepared pan.
Bake about 2 hours and 25 minutes,or until cake tester inserted near center comes out clean.
Let cool in pan on wire rack,30 minutes. Turn out of pan; let cool completely on rack.
Makes 5-pound cake.
2 pkg(8oz.) pitted dates,coarsely chopped
3 colored candied pineapple slices(4oz.) cut into wedges
1 jar (4Oz.) jar candied red cherries,quartered
1 can(4oz.) toasted slivered almonds
1/2 cup(2 1/2-oz. pkg) whole Brazil nuts,thinly sliced
2 tbs sherry
1 1/4 cups unsifted all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter or regular margerine,softened
3/4 cup sugar
1 egg
In mediun bowl,combine dates,pineapplle,cherries,almonds,Brazil nuts,and sherry; mix well. Let stand at room temperature, 1 hour.
Sift flour with baking soda,and salt; set aside.
In large bowl,with eletric mixer at medium speed,beat butter, sugar, and egg until light and fluffy.
With spoon,stir in flour mixture until well combined; stir in fruit mixture.
Refrigerate, covered, 6 hrs. or overnight.
Preheat oven to 350F. Lightly grease cookie sheets.
Drop dough by level tbs,2 inches apart, onto prepared cookie sheets. If desired, decorate with bits of candied peel,
Bake on middle rack of oven, 14 minutes,or just until golden brown. Remove cookies to wore rack; cool completely.
Store cookies in airtight container.
1/2 c. margarine
12 oz. chocolate chips
1 bag minature marshmellows
chopped nuts, optional
Melt butter and chocolate chips in a heavy pan, cool slightly. Add minature marshmellows and chopped nuts. Pour into a load pan and refrigerate. When cold slice into squares.
For a variation roll into coconut before putting into pan. You can also use colored marshmellows.
This is a very light tasting cookie. It's delicious and something different.
1 egg white
2 dashes salt
1/4 c. sugar
1/8 tsp. nutmeg
1/8 tsp. cloves
1 c. chopped nuts
walnut halves
Beat egg white and salt until stiff. Gradually beat in sugar mixed with spices. Fold in chopped nuts. Drop by teaspoon into well greased cookie sheet. Top with walnut half. Bake for 35-40 minutes on 250 degrees. Makes about 2 dozen.
This is a recipe that my mom, sister and I all make every year. These need to be made at least one week prior to serving for the best flavor.
1 1/2 c. vanilla wafers, crushed
1 c. nuts, finely shopped
2 Tbs. cocoa
2 Tbs. corn syrup
1/4 c. rum
powdered sugar to roll them in
Mix all ingredients well and form into balls. Roll in powdered sugar. Let cure in a covered container for one week for best flavor.
I use my food processor to get everything nice and fine. I use a cookie scoop to make my balls and then I sprinkle powdered sugar on top of them several times. This is me being a little lazy! Enjoy
This is recipe that my father in law makes every year and takes it to work, the VFW and to his Beeno in Maine (Bingo) friends. It's easy and pretty tastey too!
1/2 c. light corn syrup
1 c. sugar
1 c. roasted salted nuts, your choice
1 tsp. butter
1 tsp. vanilla
1 tsp. baking soda
Combine syrup and sugar in a 1 12/ quart round microwave glass baking dish. Stir until everything is blended. Microwave on high for 4 minutes. Stir in nuts. Microwave on high for 3 to 5 minutes, until light brown. Stir in butter and vanilla blending well. Microwave on high 1 to 2 minutes. Add soda and stir gently just until light and foamy. Quickly pour onto a lightly greased cookie sheet. Cool. Break into small pieces and store in an air tight container. Makes about 1 lb.
Note: For clear caramel color type brittle, omit the baking soda.
Enjoy
1 1/2 cups butter
2 pkg.(8oz.) corn bread stuffing mix
1 1/2 piny fresh oysters,or 3cans(7oz. size)
1/2 cup each chopped onion,green pepper,and celery
1 tsp salt
1/2 tsp dried rosemary leaves
1/4 tsp pepper
In 6-quart kettle,heat up i cup water and 1 cup butter,to melt butter. Remove from heat;toss in stuffing mix.
Drain oysters;cut in half. In 1/2 cup butter in medium skillet,saute oysters,onion,green pepper,and celery,5mins. Add salt,rosemary,pepper. Add to stuffing;toss lightly to mix well. Makes 12 cups;enough for 16-lb. turkey.
In the south southern people do like their cornbread stuffing.
This is a yummy Fall recipe. My kid's love this bread.
Makes 2 Loaves
Ingredients
2 cups canned pumpkin (1 can 15oz)
3 cups sugar
1 cup water
1 cup vegetable oil
4 eggs
3 1/3 cup all-purpose flour-I use Bob's Red Mill Whole Wheat Pastry Flour
2 tsp. baking soda
2 tsp.cinnamon
1 tsp. salt
1/2 tsp. nutmeg
3/4 tsp. ground cloves
Directions
Heat oven to 350 degrees. In a large mixing bowl, combine the pumpkin,sugar,water,vegetable oil and eggs. Beat until well mixed.
Measure the flour,baking soda,cinnamon,salt,baking powder,nutmeg,and ground cloves into seperate bowl, then stir until combined. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
Grease two 9 by 5 inch loaf pans and dust them with flour. Evenly divide the batter between the two pans. Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean. Cool for 10-15 min. Then remove from pans by inverting them onto a rack and tapping the bottoms. Slice and serve plain, buttered or with cream cheese.
TIPS:
I use to stoneware from The Pampered Chef. To get the bread to fall right out of the pan, I use Wilton Cake Release before I put my bread mixture in my loaf pan. Since, I only have 1 pan and have a new stove, I decrease my oven temp. 25 degrees less then what the recipe calls for. I also decrease my baking time to 40 minutes at a time. Make sure to be patient to let the bread cool completely before cutting into it so the bread doesn't fall apart! ENJOY...