8 c Popcorn 1/2 c Salted pumpkin seeds 1/2 c Dried cranberries or raisins 1/2 c Banana chips;broken into Pieces 1 1/2 c Sugar 1/2 c Corn syrup 1/4 c Water 1/4 c Butter 1 ts Vanilla In large buttered bowl, combine first 4 ingredients; set aside. In medium saucepan combine sugar, corn syrup and water; bring to a boil. Cook, covered 3 minutes. Uncover and cook, without stirring, until mixture reaches hard-ball stage (260 F), 4 - 5 minutes. Add butter and vanilla; cook, stirring 1 minute. Pour over popcorn mixture; toss quickly to coat. Turn mixture out onto greased baking sheet and spread using buttered hands. Cool and break into pieces. Source: Vancouver Sun Oct 2694 From the collection of Karen Deck |
8 cups confectioner's sugar 6 Tablespoons meringue powder* 3/4 cup warm water decorating bag 1 Large dot #12 decorating tip Spice jars Candies and cookies for decorating In a large mixing bowl, beat the sugar, meringue powder and 3/4 cup water on low until blended. Beat on high for 8-10 minutes or until stiff peaks form, adding additional water 1 Tablespoon at a time, if needed. Place a damp paper towel over bowl and cover tightly until ready to use. *Meringue powder is available where cake decorating supplies are sold, or you may contact Wilton Enterprises, 2240 W. 75th St., Woodridge, IL 60517; 1-708-963-7100. To assemble frame of the house: test your cookie pieces to make sure they fit together snugly. If necessary, file carefully with a serrated knife or an emery board to make fit. Fill decorating bag two-thirds full with icing. Beginning with the front of the house, squeeze a 3/8" wide strip of icing onto the bottom edge of the front piece. Position on the cookie base, 3" from the front edge of the base. Prop it upright with spice jars for 2-3 minutes or until icing hardens; remove jars. |
1 package Kool-aid grape unsweet 1 package Kool-aid orange unsweet 2 cups Sugar 3 quarts Water -- cold 1 quart Ginger ale -- chilled Mix all together in punch bowl or large pitcher. NOTE: This will be black as midnight and frighfully delicious! |
1/2 c Oatmeal (rolled oats) 1/2 c Whole wheat flour 1/8 t Salt 1/4 c Shortening 2 T Molasses 2 T Honey 1 c Water, boiling 1/2 c Water, warm 1/2 oz Yeast (dry), active -(2 packages; do not -use quick-rising yeast) 1 t Honey 1 Egg 2 1/2 c Flour, unbleached -(up to 3 1/2 C) Combine oatmeal, whole-wheat flour, salt, shortening, molasses and honey. Pour boiling water over all. Mix and let cool. While cooling, dissolve yeast in warm water with the honey. Add egg to cooled batter, then mix in dissolved yeast. Add flour until dough is just soft enough to knead. Knead lightly. Place dough in a greased bowl; cover with a damp cloth. Let rise in warm place until doubled in bulk; about one hour. Punch down dough and cut into 12 equal pieces. Shape each piece into a ball in put into a greased 9-inch pan. Let rise again for 45 minutes. Bake in a preheated oven at 350 degrees F. for 40 minutes. NOTES: * Holiday rolls with oatmeal and molasses -- This recipe has long been part of my Thanksgiving tradition. I have long since forgotten its source. * These rolls are really wonderful, but they need time to rise. start them as early in the day as possible. Don't even think about using the quick-rise yeasts. : Difficulty: easy to moderate. : Time: several hours preparation, 1 hour baking and cooling. : Precision: measure the ingredients. : Marilyn Kushner : Microlab, University of California, Berkeley, California, USA : [email protected] : Copyright (C) 1986 USENET Community Trust |
SEE PART 1 FOR INGREDIENTS: Cut patterns out of paper or cardboard. Line a baking sheet with foil and lightly grease the foil. Lay a damp towel on counter; place prepared pan on towel (to prevent slipping). Unwrap one portion of dough. Using a very lightly floured rolling pin, roll out dough directly on baking sheet to a 15x10-1/2" rectangle about 1/4" thick. position patterns at least 1/2" apart on dough as shown. Cut around patters with a sharp knife or pizza cutter; remove patterns. Remove dough scraps; cover and save to re-roll if needed. Bake at 375 degrees for 10-14 minutes or until cookie springs back when lightly touched. Remove from oven; immediately replace patterns on dough. Cut around the edges to trim off excess cookie. Cool 3-4 minutes or until cookies begin to firm up. Carefully remove to a wire rack; cool. Repeat with remaining dough and patterns. |
Ingredients | |||
2 | cups | shortening, (no substitutes) | |
2 | cups | sugar | |
2 | cups | dark molasses | |
2 | teaspoons | cinnamon, ground | |
2 | tablespoons | ginger, ground | |
2 | teaspoons | baking soda | |
1 | teaspoon | salt | |
9 | cups | flour, up to 10 cups, all-purpose | |
Directions: | |||
In a 5 quart pan, heat shortening, sugar and molasses on low, stirring constantly until sugar is dissolved. Remove from heat. Add cinnamon, baking soda and salt. Stir in flour, 1 cup at a time, until dough can be formed into a ball. Using remaining flour, lightly flour a wooden board. Turn dough onto the board; knead until even in color and smooth (not crumbly or dry), adding more flour if needed. Form into a log. Cut into 5 equal pieces; wrap in plastic wrap. |
SEE PART 1 FOR INGREDIENTS To add the sides, squeeze icing on lower edge of one side piece and side edge of the front piece. Align pieces at a right angle, making sure they are as tight as possible. Repeat with the other side. To add the back: squeeze icing on the bottom and side edges of the back piece; position with the other assembled pieces. For add stability, squeeze icing along the inside edge of all pieces and corners. To assemble the roof: working with one side at a time, squeeze icing on the upper edge of the slant of the front and b back pieces on one side. Also squeeze icing on the adjoining side piece. Carefully place roof piece on the slants so that the roof's peak is even with the points of the front and back (There should be an overhand of 1/2"). Repeat with other side of the roof. To decorate: add a chimney if desired. Decorate the house with remaining icing, candies and cookies of your choice. |