September 20th, 2006 by alice
Tags: Bowl, Cookies, Gingerbread
INGREDIENTS
- 1cupbutter or margarine, softened
- 3/4cup firmly packedbrown sugar
- 1/2cupgranulated sugar
- 1/3cuplight molasses
- 3/4cupdark corn syrup
- 3eggs
- 8 1/2cupsall-purpose flour
- 1tablespoonbaking soda
- 1teaspoonsalt
- 1teaspoonground ginger
- 1teaspoonground cloves
- 1teaspoonground cinnamon
- 1teaspoonground allspice
DIRECTIONS
- Cream butter and sugars.
- Beat in molasses, corn syrup, and eggs until smooth.
- Combine remaining (dry) ingredients in a separate bowl.
- Stir well.
- Stir the flour mixture into the creamed mixture.
- The dough will be stiff.
- Divide the dough into fourths and wrap each piece in plastic wrap.
- Chill dough at least 2 hours.
- Preheat the oven to 350*.
- Cover the outside of a 1 quart (oven proof) glass bowl with aluminum foil.
- Be careful; keep the foil smooth.
- Place one round of dough on lightly floured surface; roll to a 1/4″ thick circle with a floured rolling pin.
- Transfer dough to outside of foil-lined bowl, pressing dough firmly onto the bowl.
- Cut out heart shapes (or other desired shape) around the bowl using a 1″ heart (or other) shaped cookie cutter.
- Place inverted bowl on ungreased baking sheet and bake 25-30 min, or until dough is lightly browned and firm to the touch.
- Allow to cool on the bowl.
- Once cool, carefully loosen foil and cookie bowl from glass bowl.
- Remove the foil from the gingerbread bowl.
- Roll out remaining dough 1/8″ thick.
- Cut cookies out using desired cookie cutters.
- Bake on lightly greased cookie sheet 8-10 min, or until lightly browned.
- Cool on wire racks.
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September 20th, 2006 by alice
Tags: Cranberry, Jam, Spread
INGREDIENTS
- 6cupscranberries, fresh or frozen
- 3cupswater
- 2tablespoonscinnamon
- 6cupssugar
- 1box sure gelpectin
DIRECTIONS
- Put cranberries into a colander, rinse with cold water.
- Throw away any berries that are dried out or mushy.
- Bring water to a boil and put cranberries into boiling water.
- Cook over medium heat until the berries pop (about three minutes).
- Ladle cranberries into food mill and sieve.
- (Four cups prepared) Pour prepared fruit back into pot, add cinnamon and pectin (slowly and stir to prevent clumping).
- Bring to a boil, stiring constantly (to prevent scorching of fruit) for 3-5 minutes.
- Add sugar and bring to jam stage (full rolling boil) stiring constantly to prevent scorching.
- Boil for 3 minutes more.
- Skim off any foam with a wooden spoon.
- Jar as usual.
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September 20th, 2006 by alice
Tags: Grandpas, Hungarian, Kolacky
INGREDIENTS
- 1cupbutter or margarine, softened
- 2 (3 ounce)packagescream cheese, softened
- 2cupsall-purpose flour
- assorted bakingjelly or pie filling(my favorites are apricot, poppy seed, almond, and raspberry)
- powdered sugar
DIRECTIONS
- Combine butter and cream cheese completely, add flour and mix well.
- Divide dough into 4 balls; wrap each in plastic wrap and chill 24 hours.
- Roll out each ball (on floured surface) to 1/8″. (Be sure to keep them thin, as this keeps them “light!”)
- Cut out silver-dollar sized cookies; place on ungreased cookie sheets.
- Drop 1/2 teaspoon jelly in center of each cookie and bake at 350* for 7-8 min. (Just until edges begin to brown.) I always bake the cookies flat; however, the edges may be pinched or rolled together as well!
- Lightly sift powdered sugar over cookies and serve.
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September 20th, 2006 by alice
Tags: Baked, Honey, Vegetables, Winter
INGREDIENTS
- 3tablespoonshoney
- 2tablespoonssoy margarineor regular margarine
- 1/4teaspoonsalt
- 1lbcarrots, cut into 4 x 1/2 inch sticks
- 1lbrutabagas, cut into 4 x 1/2 inch sticks
DIRECTIONS
- Preheat oven to 375F In a large bowl, combine the honey, melted margarine, and salt.
- Stir well.
- Add the carrots and rutabagas and toss to coat the vegetables.
- Spray a 15 X 10 X 1″ jelly roll pan with cooking spray and arrange the carrot and rutabaga sticks in a single layer.
- Bake for 1 hour, or until golden.
- Serve.
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September 20th, 2006 by alice
Tags: Spicy, Tomatoes, Vodka
INGREDIENTS
- 1pintcherry tomatoes, washed,stems removed
- 2cupsvodka
- 1jalapeno pepper, sliced
- 1cup coarse-groundsea salt
DIRECTIONS
- Pierce each tomato 4-5 times with a toothpick.
- Place the tomatoes in a straight sided bowl and add the vodka over the top to cover.
- Add 4 or 5 jalapeno slices.
- Cover the bowl and refrigerate 8 hours or overnight When ready to serve, lay the tomatoes in a shallow bowl and pour enough vodka to come about halfway up the side of the tomatoes.
- Place the salt in a small bowl for dipping the tomatoes.
- (a small dip is all it takes!).
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