Compiled by Phyllis
Gingerbread Men
By Robyn
Preheat oven to 350 degrees Fahrenheit
Blend until creamy:
¼ cup butter
½ cup brown sugar
Beat in:
½ cup dark molasses
Mix together:
3 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cloves
½ teaspoon ground cinnamon
2 teaspoons ground ginger
½ teaspoon salt
Add the dry ingredients to the butter mixture in three parts, adding ¼ cup water with each part.
Mix the dough together well.
Sprinkle a little flour on your cutting surface. Take a piece of the dough and roll it out flat. Use a cookie cutter to cut out the gingerbread men. I have a gingerbread woman cookie cutter as well.
Decorate with raisins or M&M candies for eyes and buttons.
Place on a cookie sheet and bake for 8 minutes. Cool gingerbread men on a rack. Make a paste with ¼ cup powdered sugar, a few drops of water, and a few drops of red food coloring. This can be used with a toothpick to draw the mouth of the gingerbread man. Other colored sugar pastes can be used for additional decoration. Makes 1 dozen. I usually triple this recipe. Enjoy!
Cranberry Turtle Bars
By Phyllis
2 cups all-purpose flour 1/2 cup packed light brown sugar
1/2 teaspoon salt ¾ cup butter, cut into 1/2-inch cubes
1 cup butter 1 2/3 cups granulated sugar
1/4 cup light corn syrup 1/2 teaspoon salt
1 1/2 cups cranberries, chopped 1 teaspoon vanilla
3 cups pecans, chopped and toasted ½ cup fine-quality chocolate chips
Preheat oven to 350°F. Butter an 11x13” pan. Blend flour, brown sugar, and salt in a food
processor, then add ¾ cup butter and pulse until mixture begins to form small lumps. Place in baking pan and form an even layer. Bake until golden, about 15 to 17 minutes. Melt 1 cup butter over moderate heat and stir in sugar, corn syrup, and salt. Boil over moderately high heat, stirring occasionally, until caramel registers 245°F on a candy thermometer or a soft ball forms when a small amount of mixture is dropped into cold water. Stir in cranberries, then cook until cranberries pop and mixture returns to a boil. Remove from heat and stir in vanilla and pecans.
Spread caramel topping over base, using a fork to distribute nuts and berries evenly. Sprinkle with chocolate chips; let set until chips are melted, about 10 minutes. Swirl over caramel layer.
Cut-Out Cookies
By Phyllis
1 c butter 1 1/2 c sugar
1 egg 1 t vanilla
1/2 c sour cream 1 t baking powder
1/2 t baking soda 1/2 t salt
4 c flour
Cream butter, sugar, egg and vanilla; beat in sour cream, along with rest of ingredients; form into ball. Chill for about an hour to make the dough easier to work with. Roll out to about 1/2" thickness on a lightly floured surface. Cut into shapes and place on cookie sheet. Bake at 350 F for about 8 minutes, or until lightly browned on the bottom but still soft. Remove and cool.
Frost with vanilla icing and decorate as desired.
Swiss Roll Cake
Recipe given to Shirley by Jessie
5 large eggs, separated
50g sugar (+- ¼ cup)
50ml vegetable oil (+ - ¼ cup)
50ml milk (+ - ¼ cup)
60g cake or all-purpose flour (+- 1/3 cup + 1 Tbsp)
Preheat the oven to 210F.
Separate the eggs: whites in one bowl, yolks in another.
Mix yolks, oil and milk together. Sift flour into a new bowl. Mix the flour into the yolk mixture
very gently.
Start beating the egg whites with an electric mixer. Add sugar into the egg whites in three
portions, continuing to beat the whites until thick and foamy. Add egg white mixture into the egg yolk mixture, gently. Pour all the mixture into a baking pan and bake for around 35 minutes. (I covered the baking pan with parchment paper. I found a baking pan in which the cake batter, once spread, was around ½ inch thick. I probably could have used a smaller pan for a slighter thicker layer) Once cooked, let the cake cool on a wire rack. Spread whipped cream on top of cake and roll it up. Store in an airtight-container in the refrigerator, it will last 3 to 4 days.
(+ -) = more or less or approximately