Gingerbread Ornaments

Today, ginger is used as a homeopathic treatment for nausea, motion sickness, and morning sickness. It is also used in all different types of recipes and religious rituals. The making of gingerbread men remains one of the most popular uses for ginger.

EASY GINGERBREAD MEN
(Makes 6 ornaments)
1/2c Applesauce
1/2c Cinnamon
2T Household glue

Mix all ingredients together and roll on wax paper to 1/4-inch thickness. Using a cookie cutter, cut out the shapes of the intended ornaments. Poke a small hole in the top of the ornament using the end of a straw, knife, chopstick, small dowel, pencil, or similar object. Allow ornaments to air dry for 1-3 days. When ornaments are ready to be decorated they will be completely dry and very hard.

Bird's Nest

Birds Nests

   

Ingredients:
1 1/3 cup flaked coconut
2 sticks butter, softened
1/2 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
2 cups flour
3/4 teaspoon salt
1 3/4 cup Easter-colored candy coated milk chocolate pieces

Turn this recipe into a puzzle! [click] 

 

Directions:

Preheat oven to 300F. Spread coconut on non-greased cookie sheet. Toast in oven, stirring occasionally, until it turns light golden, about 25 minutes. Remove coconut from cookie sheet and set aside. Increase oven to 350F. 

In large bowl, add butter and sugar and whip until light and fluffy; beat in egg and vanilla. In medium bowl, combine flour and salt. Blend into creamed mixture. Form dough into 1 1/4-inch balls. Roll heavily into toasted coconut. 

Place coconut cookies 2 inches apart on lightly greased cookie sheets. Make indentation with thumb in center of each cookie. Bake 12 to 14 minutes or until golden brown. Remove cookies and cool completely. Fill indentations with candies.

This recipe from CDKitchen for Bird's Nest Cookies serves/makes 2 dozen

Apple Crunch

Posted September 2007 by admin

Age: 12+

What You’ll Need:

• 1/2 cup of butter
• 5 apples
• 1 cup of flour
• 3/4 cup of brown sugar
• a dash of salt
• 1 teaspoon of baking powder
• 1 egg
• 2 teaspoons of cinnamon
• 2 teaspoons sugar

Method:

Preheat oven to 180 degrees celcius. Grease a flat baking dish.

Melt butter in the microwave and set aside to cool. Peel, core and slice the apples and place them in the baking dish. Sift flour, sugar, salt and baking powder into a mixing bowl. Add egg and the melted butter to the dry ingredients, mix well using a fork. Spread the mixture over the apples and sprinkle cinnamon and sugar on top.

Bake for 40 mins

Fruit Kabobs

Fruity Kebabs

Posted September 2007 by admin

Ages: 4+ (Some assistance required)

What You’ll Need:

• Bamboo skewers
• 1 cup of strawberries
• 1 cup of thickly sliced banana
• A handful of grapes
• 1 cup of cubes apple pieces

Method:

Take a 6 in. (15 cm) long skewers and thread fruit onto them.

Serve kebabs with fresh yoghurt on the side.

Stone Soup

You will Need:

1 stone - cleaned and wrapped in foil

1 cabbage

2 onions

1 pound stew beef

4 carrots

4 potatoes

1 box frozen green beans

1 teaspoon salt

1/2 teaspoon pepper

12 mushrooms

1 tablespoon sage

Step One - Brown the stew beef. Set aside.

Step Two - Fill a large soup pot a little over half full with water. Place it on a stove burner on medium heat. Add stone to the pot.

Step Three - Chop the cabbage, onions, carrots, and potatoes. Put in soup pot.

Step One - Add the rest of the ingredients, including the stew beef, to the soup pot. Simmer 1 hour. Enjoy!

Note - Textured vegetable protein can be substituted for the stew beef for a vegetarian stone soup.

Candy Corn Cookies

Ingredients:   
                                                      
1 cup of sugar
1 cup of margarine, softened
2 1/4 cup of flour
1 egg
1 tsp vanilla
orange and yellow food coloring

Directions:

1. Cream sugar and margarine, add egg and vanilla blend. Add flour.

2. Roll into three balls. Add orange coloring to one of the balls.
yellow to the other. The remaining ball has no color. Chill dough.

3. Then roll balls flat together so that the white ball is the bottom, the orange ball is in the middle and the yellow ball is the top.

4. With a knife cut the dough into 3 inch triangles. (If dough is still too sticky, add a little more flour)

5. Bake 15 min at 350F

Valentine's Day Rice Crispy Lollipops

Ingredients:
4 cups Marshmallow Fluff Creme
6 cups crispy rice cereal
red/pink gel icing
sprinkles

Supplies
big bowl
spatula
wax paper
popsicle stick for the stick of the lollipop
Pam Cooking Spray

Directions:
1. Lay out your piece of wax paper
2. In a large bowl mix the Marshmallow Fluff Creme with rice crispy cereal.
3. Spray some Pam on your hands
4. Get a lump of marshmallow mixture
5. Shape into a heart shape
6. Put the popsicle stick at the bottom of the heart, in the marshmallow mixture.
7. Outline your heart with the red or pink gel icing
8. Add sprinkles to the top for decoration.
9. Enjoy

Pumpkin Pie in a Cup

Pumpkin Pie in a Cup  

Ingredients:

1 can of Libby’s Pumpkin Pie Filling/Mix

2 boxes of vanilla instant pudding

4 cups of milk

1 container of Cool Whip

1 box of graham crackers or vanilla wafers

Supplies:

Plastic cups

Spoons

Spatula

Mixing Bowl

Directions:
1.     Prepare the vanilla pudding according to the directions on the box and refrigerate.

2.     Mix the can of Libby’s pumpkin pie filling with the chilled pudding.

3.    Smash the graham crackers.

4.    Fill a cup with a layer of graham cracker crumbs or vanilla wafers. This will be your bottom, or pie crust.

5.     Spoon pumpkin/pudding mixture into each cup.

6.    Top each cup with a spoonful

PUMPKIN “POP-UPS” WITH BROWN SUGAR ICING

PUMPKIN “POP-UPS” WITH BROWN SUGAR ICING
Adapted from The Cook’s Encyclopedia of Baking
Pop-Ups1.5 c. pumpkin puree
3/4 c. white sugar
1/4 c. raw sugar
2 c. flour
1/2 c. butter or margarine
pinch of salt
1 t. baking soda
1 t. baking powder
1 t. cinnamon
1/2 t. freshly ground nutmeg
1 t. vanilla extract
1 c. butterscotch bits
20 no-wax 3 oz. paper cups
Icing
1/2 c. packed brown sugar
3 T. butter
1 T. milk
1 c. confectioners’ sugar
1 t. vanilla extract
Preheat oven to 375 F.  Place paper cups out on a baking sheet and lightly spray with non-stick spray.  Leave a little space between each cup to ensure even baking.
Cream together butter and sugar in a large mixing bowl.  Add the pumpkin and vanilla. Beat until well combined.  Sift together flour, salt, baking soda, baking powder, cinnamon and nutmeg.   Slowly add dry ingredients to wet ones just until dry ingredients are moistened.  Using a large knife, roughly chop the butterscotch bits and add to the mixing bowl and add to batter.   Stir just until incorporated.
Fill each prepared cup a little bit more than half way with batter.  Use a small spatula or spoon to push batter down into the bottom of the cups.  Bake for 10 to 14 minutes until tops are slightly coloring and a skewer inserted into the center comes out clean.  Do not over bake as these pop-ups are meant to be very moist.  If some appear to be done before others, remove the ones that are ready and continue to bake the rest.
To prepare icing, combine all ingredients in a small saucepan over low heat.  Stir as the mixture melts, being careful to get out any lumps.   You can prepare this icing ahead of time, but you’ll need to melt it again just before applying to the pop-ups.  On COOL pop-ups, drizzle a spoonful of icing over the top.  Allow icing to cool and set up.  Once icing is set, store in an airtight container.
Serve in the paper cups or, if you prefer a fancier presentation, remove each pop-up from its cup by gently tearing the paper away from it.  Then plate pop-ups individually and serve with an extra drizzle of brown sugar icing.
(makes about 20 pop-ups)

Cat In the Hat Cookies

Ingredients:

Vanilla Wafers cookies

Marshmallows

White Icing

Red Icing

Red Life Savor

Directions:

1.       Put a vanilla wafer on your plate, use white icing to ice the cookie.

2.     Using a little white icing as glue to put one marshmallow on top of the iced cookie.

3.     Carefully use red icing to make stripes around the marshmallow.

4.     Use a little white icing as glue and place the red Life Savor on top of the marshmallow.

5.     Enjoy!

Gingerbread Cake In a Cup

Gingerbread Cake In a Cup        
Ingredients:
Gingerbread Mix
Water
Cream Cheese Icing

Supplies
Dixie Paper Cups
Electric Skillet
Tablespoon (T.) Measuring Spoon
Popsicle Stick for mixing
          
Directions:
1. Add three tablespoons (T.) of gingerbread mix into a dixie cup.
2. Add one tablespoon (T.) of water to the gingerbread mix in the cup.
3. Stir the mixture well.
4. Place cup in an electric skillet and cover.
5. Bake at  400  degrees F for 15 minutes.
6. Let cool and ice with icing.7. Enjoy!