Ingredients

• 3 and 1/4 cups flour
• 2/3 cup confectioners sugar
• 1.2 tsp baking soda
• 1 - 2 tsp milk
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 2 tsp ground cloves
• 1 cup salted butter, softened3/4 cup dark brown sugar, firmly packed
• 1 large egg
• 1/2 cup unsulfered molasses

Directions

1. Preheat oven to 325′
2. Whisk together flour, salt, cinnamon, baking soda, ginger, and cloves
3. Cream butter and sugar. Scrape down sides of bowl. Add egg and molasses and beat on medium speed until smooth.
4. Scrape down bowl and add flour mixture, blend on low speed until just combined — do not over mix!
5. Separate dough into 2 balls and flatten into disks. Wrap each disk tightly in plastic wrap and refrigerate 1 hour.
6. On floured surface with floured rolling pin, roll dough out to 1/4″ thickness. With floured cookie cutters cut into shapes. Gather scraps and re-roll dough until all is used. Place on ungreased baking sheets about 1/2″ apart.
7. Bake 9-11 minutes — do not brown. Transfer to cool, flat surface and cool.

Preparing Icing:

1. Whisk sugar and milk until smooth but still liquid.
2. Add extra milk if seems dry.
3. Spoon icing into a pastry bag with small piping tip, or other icing dispenser.
4. Decorate as desired.

Ingredients

• 1/5 white rum
• 1/5 white wine
• 6 oz frozen lime juice
• 6 oz frozen lemonade
• 1 qt gingerale
• 1 qt club soda
• chopped oranges, lemons & limes
• large block of frozen strawberries

Directions

Mix and drink

Ingredients

• 4 heaping teaspoons of cocoa mix
• 1 scant teaspoon of instant coffee mix
• cinnamon

Directions

Makes one serving.

Ingredients

• 2 large cans of plums
• 1 loaf of cinnamon raison bread (16oz.)
• 2 packages of jello custard pudding mix
• 2 tbsp. light brown sugar
• 4 extra large eggs
• 1 quart of whole milk
• 1 tsp. vanilla

Directions

Begin French toasting the raison bread.

Beat 2 eggs and about 2/3 cup of milk and 1 tsp. of vanilla. Dip the bread and fry in buttered pan until golden brown. Do the entire loaf.

Line the bottom and sides of a deep bowl with the French toast. Drain the plums of all liquid and remove the pits. Allow them to drain until they are as dry as possible.

Place the plums in the bottom of the bowl. Sprinkle with the brown sugar. Cut the remaining French toast into 1 inch cubes. Sprinkle cubed toast into the bowl. Prepare the custard according to the package directions, add two egg yolks to the custard mixture for richer results.

Pour over the bowl ingredients. Sprinkle with ground nutmeg and chill overnight or until custard is well set. Serve with whipped cream or hard sauce.

Ingredients

• 1/2 Cup Icing Sugar
• 1/2 Cup Shortning
• 1/2 Cup Butter
• 1/2 Tsp Peppermint Flavouring
• 2 Cups All Purpose Flour
• 1/2 Tsp Salt

Directions

Cream sugar, shortning, butter, and extract thourghly. Measure flour WITHOUT sifting into wax paper, add salt and blend well. Now add dry ingredients to creamed mixture. Mix well. Form into one inch balls, place on cookie sheet and cook in 400F oven 8-10minutes. Cool on rack. Dip tops in icing, pink and green, then in coconut. Yield 4-4 1/2 dozen.

Ingredients

• 3 cups Mashed sweet potatoes
• 1 cup white sugar (may use less)
• 2 eggs
• 1 tsp. vanilla
• 1 stick melted butter or margarine
• Mix and put in buttered baking dish.

Directions

Mix the following together and add to top of sweet potatoes:

1 cup brown sugar
1/3 cup flour
1cup finely chopped pecans
1/3 cup melted butter

Bake 30 minutes in 350 degree oven.

Ingredients

• 1 3-ounce package lime gelatin
• 1 cup crushed pineapple
• 1/2 cup mayonnaise
• 1 8-ounce package cream cheese
• 1/2 cup chopped nuts
• 1 3-ounce package strawberry gelatin

Directions

Prepare lime gelatin as directed on package. Chill until slightly thickened. Fold in pineapple; pour into an 8-inch square pyrex bowl. Chill until firm. Gradually add mayonnaise to softened cream cheese, mixing until well blended. Add nuts. Spread over molded gelatin layer. Chill until firm. Prepare strawberry gleatin as directed on package. Pour over cheese mixture; chill until firm.

Makes a pretty red, white and green jello salad!

Ingredients

• 1 lb. Hot Sausage
• 10 oz. Grated Cheddar Cheese
• 3 cups Bisquick

Directions

Mix all ingredients by hand in a large bowl. KNEAD WELL!
Shape into small (ping pong ball size) balls.
Bake at 350 degrees for 30 minutes.

Ingredients

• 2 unbaked 9-inch (4 cup volume) deep-dish pie shells.
• 1 1/2 cups sugar
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 ground cloves
• 4 eggs
• 3 1/2 cups pumpkin stuff
• 3 cups evaporated milk

Directions

Combine sugar, salt, cinnamon, ginger and cloves in medium bowl.

Beat eggs lightly in large bowl.

Stir in pumpkin and sugar-spice mixture.

Gradually stir in evaporated milk.

Pour into pie shells.

Bake in pre-heated 425 F oven for 15 minutes. Reduce temperature to 350, bake for 40 to 50 minutes or until knife inserted in center comes out clean.

Let cool and eat.

Ingredients

• 1 can coke or Dr Pepper
• 3 scoops of ice cream - chocalote or vanilla
• 4 cherries
• 2 red and green gum drops
• red and green M&M’s
• whipped cream topping

Directions

Put ice cream in cup. pour soda on it. then add the whipped cream, cherries and candy