Giant Gingerbread Kids

1/2 cup of sugar 1/2 cup of shortening
1/2 cup of dark molasses 1/4 cup fo water
3/4 teaspoon of salt 3/4 teaspoon fo groung ginger
1/2 teaspoon of baking soda 1/4 teaspoon of ground allspice
2 1/2 cups fo Gold Medal all-purpose flour Raisins or currants

  1. Beat sugar, shortening, molasses, and water in a large bowl on low speed until blended.  Beat on medium speed 1 minute.  Stir in remaining ingredients except raisins.
  1. Cover and refrigerate until chilled, 1 to 2 hours.
  1. Heat the oven to 375 degrees.
  1. Sprinkle a cloth-covered surface lightly with flour; turn dough onto surface.  Roll dough witha rolling pin until 1/4 inch thick.  Cut with a 5- to 8- inch gingerbread kid cutter.  Lift cookies carefully with a large spatula onto an ungreased cookie sheet.
  1. Decorate cookies with raisins.
  1. Bake until set, 8 to 10 minutes.  Let cookies cool 3 minutes, then carefully remove cookie from cookie sheet with a spatula.  Cool; decorate with frosting if you like.
Makes about eleven 5-inch or six 8-inch cookies.   Jennifer Walker


Marshmallow Treats

3 Tablespoons margarine 6 cups KELLOGGS Rice Krispies cereal
1 Package (10oz., about 40) regular JET-PUFFED
marshmallows or 4 cups Miniature Marshmallows
vegetable cooking spray

  1. MELT IT! Melt margaring in large saucepan over low heat. Add JET-PUFFED Marshmallows and stir until completely melted.Remove from heat.
  1. MIX IT! Add Kelloggs Rice Krispies cereal stir until well coated.
  1. SPREAD IT! Using buttered spatula or waxed paper, press mixture evenly into 13x9x2-inch pan coated with cooking  spray. Cut into 2x2-inch squares when cool.
YIELD: 24 squares NOTE: Use fresh marshmallows for best results Do not use diet or reduced fat margarine. 

MICROWAVE DIRECTIONS: Microwave margarine and marshmallows at HIGH 2 minutes in  microwave-safe mixing bowl.  Stir to combine. Microwave at HIGH 1 minute longer.  Stir until smooth.  Add cereal.  Stir until well coated. Press into pan as directed in step 3.   Matthew

Cran - Raspberry Sparkle

4 cups raspberry, cranberry drink chilled 1 liter lemon/lime carbonated soda, chilled

Just before serving, in a 2 qt. pitcher, combine both beverages. Stir gently. Serves 8.


Baked Cranberry Jewel Sauce

12 oz. pkg. fresh or frozen cranberries 1 1/2 cup sugar
3/4 cup water

Heat oven to 350 degrees. Arrange cranberries evenly in an 10 x 8 inch glass baking dish. In a small bowl, combine sugar and water; mix well. Pour over cranberries. Bake at 350 degrees for 50 to 60 minutes or until juice thickens and cranberries are glazed. Makes 2 1/4 cups.


Christmas Wreath Cake

1 box Strawberry cake mix Green Food Coloring
1 can Vanilla Icing Red cinnamon candies
1 or 2 packs coconut 1 Christmas bow

Bake cake as directed on cake box in bundt cake pan.  Let cake cool completely.  Remove from pan.
Add green food coloring to icing until desired green.  Ice cake completely and let sit for 10 min.
Place coconut in plastic bag and add food coloring until desired green.  Shake vigorously.  Sprinkle coconut on cake until cake takes on a wreath appearance.  Add candies (to look like berries) here and there.
Place bow on bottom of cake.  Let refrigerate for 1 hour to set.   Sharon

Old English Eggnog

6 egg yolks 1 cup light rum
1 cup granulated sugar 6 egg whites
2 quarts light cream 1/2 cup confectioner's sugar
1 pint Cognac

  1. In large bowl, beat egg yolks until thick.  Gradually add granulated sugar, beating until light.
  2. Add cream, beating until very well combined.  Slowly stir in Cognac and rum.  Refrigerate, covered, until well chilled.
  3. About 1 hour before serving, beat egg whites until foamy.  Gradually add confectioners' sugar, beating wee after each addition; continue beating until soft peaks form when beater is slowly raised.
  4. Gently fold into egg, yolk mixture.
  5. Refrigerate, covered, until serving time.
    Makes about 28 (4 ounce) servings.

Almond Roca

1 lb. real butter  (Challenge works really well) approx. 12 ounces chocolate chips
3 coups granulated sugar    or chocolate candy bars
1 ob. chopped almonds    (I use semi-sweet)

  1. Melt butter. 
  2. Add sugar and blend well.  Bring to boil.  Boil five minutes. 
  3. Add almonds (save about 1/2 cup).  Boil again for seven minutes or until caramel color.  Test spoonful in cold water for brittleness. 
  4. Pour into cookie sheet.  Place chocolate on top.  Spread when melted. 
  5. Sprinkle on nuts and cool.     annie

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