Friday, November 18, 2011

Holiday Treats Part 2


Gingerbread Cookies

3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 tsp clove
1 tsp ginger

Mix shortening, sugar, egg and molasses together well. In a separate bowl, combine the dry ingredients. Slowly mix the dry ingredients into the wet ingredients. Roll dough into balls. Roll the balls in white sugar. Place on ungreased cookie sheet. Bake at 375 degrees for 10 minutes.

Holly Wreath
Mary H

1 pkg (10 ½ oz) mini marshmallows
½ cup butter or margarine
1 tsp green food coloring
1 tsp vanilla
6 cups cornflakes
Red cinnamon candies

Melt marshmallows and butter over low heat; remove from heat.Quickly stir in food coloring and vanilla. Add cornflakes; gently mix until just coated. Grease hands, and shape mixture into large wreath on greased waxed paper. Decorate wreath with cinnamon candies for holly berries. Refrigerate until firm.

Monkey Bread
Mary H

4 can Refrigerator biscuits country or buttermilk
½ cup granulated sugar
½ cup brown sugar
1 tablespoon Cinnamon

¾ cup Butter or margarine (1 ½ sticks)
½ cup granulated sugar
½ cup brown sugar

Cake: combine the sugars and cinnamon in a plastic bad. Break the biscuits into quarters and add 10 or 12 pieces at a time to the bad and shake to coat. Place in a greased tube or bundt pan.

Sauce: Melt the butter and sugars in a small saucepan. Cook until thick (really bubbly). Pour over the biscuits and bake at 350° for 30 minutes.

Note: If using bread pans (9x5x3), use two pans and split the recipe into two and put half in each pan.

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