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Everyone loves gingerbread cookies. These little men are fun to bake and decorate with candies or sprinkles.
Gingerbread Men Cookies
½-cup shortening
½-cup sugar
1-teaspoon baking powder
½-teaspoon baking soda
1-teaspoon ground ginger
1-teaspoon pumpkin pie spice
½-cup molasses
1 egg
1-tablespoon vinegar
2 ½ cups all purpose flour
Preheat oven to 375 degrees F
Beat shortening for 30 seconds on medium-high speed
Mix in sugar, baking powder, baking soda, ginger, and pumpkin pie spice.
Mix in molasses, egg, and vinegar.
Stir in the flour
Divide dough in half and chill for at least 3 hours.
When chilled, prepare cookie sheets
Roll half of the dough to ¼ inch thick on a lightly floured surface.
Cut out gingerbread man shapes with floured cookie cutters and place 1 inch apart on cookie sheets
Bake for 6-8 minutes or until lightly browned
Makes about 12-18 gingerbread men
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This is just a simple chocolate chip cookie, with the addition of mint extract and green food coloring. These are delicious and fun for the holidays.
Mint Chocolate Chip Cookies
2 sticks of butter
¾-cup granulated sugar
¾-cup brown sugar
1-teaspoon mint extract
2 eggs (use pasteurized eggs if want to lick the spoon/bowls)
2 1/4 cups flour
1-teaspoon baking soda
½ -teaspoon salt
12 ounces semi sweet chocolate chips
Preheat oven to 375 degrees F
Mix butter, sugars, eggs and mint extract in a large bowl
Slowly add flour, baking soda, and salt
Stir in chocolate chips
Drop by spoonfuls onto un-greased cookie sheets
Bake for about 10 minutes or until golden brown
Yield varies widely depending on how big the cookies are and how much dough is eaten, during preparation. :)
Another option is to use 6 ounces of semi-sweet chocolate and 6 ounces of mint chips, instead of the mint extract.
The green food coloring is optional, but extra fun for the holidays.
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Cheese Sauce is the secret to getting kids to love Broccoli (or almost any vegetable). I frequently make Broccoli and Cheese and the kids look forward to it. This is also a simple dish to bring for a holiday meal, or potluck dinner.
Easy Broccoli and Cheese
1 16 ounce package frozen broccoli florets
1 T butter
1/4 cup milk
1/2 cup mayonnaise
1 cup shredded cheddar cheese
salt and pepper to taste
Microwave broccoli according to the directions on the package, until tender.
Mix butter in with cooked broccoli until melted.
Pour the milk and mayo into a small microwave safe bowl and mix well.
Microwave on high for 1 minute
Stir cheddar cheese into the mayo mixture and return to microwave for another minute
Stir well, until all cheese is melted.
Serve sauce over well-drained broccoli.
Add salt and pepper to taste.
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This is really yummy and it makes a perfect hostess gift to bring along to holiday parties.
Pumpkin Bread
1-cup sugar
1-cup canned pumpkin
1/3 cup vegetable oil
1-teaspoon vanilla extract
2 eggs
1½ cups flour
½ cup chopped pecans
2 teaspoons baking powder
¼-teaspoon salt
1-teaspoon pumpkin pie spice
Preheat oven to 350º F.
Grease bottom only of loaf pan
Mix sugar, pumpkin, oil, vanilla, and eggs in large bowl.
Stir in the rest of the ingredients.
Pour mixture into the loaf pan.
Bake for 50-60 minutes or until toothpick inserted in center comes out clean.
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The kids love scalloped potatoes and they are so easy to make. I love dishes where I can throw everything in a dish and let it bake, while I get other things done.
Scalloped Potatoes
2 T butter (optional)
4-5 medium potatoes, peeled and thinly sliced
1 medium onion, chopped
1 can Cream of Mushroom Roasted Garlic soup
1 soup can half-n-half or whole milk
1/4 cup parmesean reggiano cheese
1/4 cup Italian seasoned breadcrumbs
Preheat the oven to 350 degrees F.
Prepare a large, approx. 2 ½ quart casserole dish with butter, if necessary.
Mix together soup, potatoes half and half, and onions.
Add salt and pepper, as desired.
Spoon the potato mixture into the casserole dish.
Mix the breadcrumbs and the last ¼ cup of parmesan cheese and sprinkle over the top. of the casserole.
Bake covered at 350 degrees F for 45 minutes.
Remove cover and bake for another 15 minutes to brown the topping.
Optional: Place Ham Steaks or Pork Chops over the top of the casserole and this is a delicious one dish meal.
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I woke up craving gingerbread cookies this morning, but I can't feed cookies to the kids on Sunday morning, so I made gingerbread pancakes instead. If you have never made these, they are delicious and so easy and the kids will go wild over them!
Gingerbread Pancakes
2 cups Bisquick
2 eggs
2/3 cup milk
1/3 cup dark molasses
1 teaspoon baking powder
1 teaspoon ginger
1 teaspoon pumpkin pie spice
You can adjust the bisquick and milk if the batter is too thick or thin for your liking.
Just mix everything together in a medium bowl (never overmix pancake batter) and cook on the griddle.
I use my 1/4 cup measuring cup to pour each pancake on the griddle.
The kids will go bananas over them.
Makes about 10-12 pancakes.
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Recipe Submitted by Leann
When I was a child, my paternal grandmother made one certain dish every holiday; it was a Lithuanian dish called Kugelis. For at least 15 years we wondered exactly what her Kugelis recipe was, until one afternoon, my Mom found a Kugelis recipe written in my grandmother's hand, between the pages of a cookbook.
Just the thought of Kugelis brings back the taste, smell, and memory of holidays at my grandmothers. So, to add to the many variations of Lithuanin Kugelis recipes, here's my grandmother's.
Grandma Pomaville's Kugelis
12 Idaho raw potatoes grated (I remember Grandma cutting potatoes into pieces and grating them in the blender rather then by hand)
3 large onions grated (the onions were grated in the blender as well)
8 eggs beaten
1 tablespoon salt
1 tsp pepper
1 tsp paprika
1/2 lb diced bacon, browned, gently dried, and cooled.
2 cups milk (about)
Mix together. Pour mixture into greased baking pan. Bake in 350 degree oven for 1 1/2 hours or until nice and brown on top.
Thanks so much for sharing this, Leann! Kugelis is such a yummy dish, and it's so nice of you to share these family memories!
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This sounds like a fantastic recipe, but I need help Americanizing this, so I can try it. The recipe was submitted by a flickr friend from Finland. I wonder if mascarpone cheese would work as a substitute for quark? I’d appreciate any suggestions.
Recipe Submitted by: Rainy-D
Peach & Cream Dessert
This is a favored Home-Ec. recipe, which has been painstakingly translated into English.
(serves around 12 portions)
Ingredients:
12 halves of canned peach (1 big can of peaches will do)
2 cans of maitorahka (quark, skimmed fresh cheese (fromage frais), comes in 200g cans so its 400g needed)
13 or something tablespoons of sugar (it's all the quark that needs the sugar)
4 teaspoons of vanilla sugar (the real vanilla flavored sugar or the commonly used extract flavored thing)
2 teaspoons of lemon juice (can be left out if allergic)
8 leaves of gelatin (don't know how many spoons if using powder, probably best if you use the instructions on the package to make spoonable Jell-O type)
1 deciliter of water
4-5 deciliters of whipping cream (the half a liter package is more convenient and it doesn't affect the taste that much to have either four or five dl)
Instructions:
Take note of how long the gelatin needs to soak if at all.
1. Chop the peach, small enough to easily eat but don't mash it. Add quark and all the flavorings used. Mix them all up.
2. Put the gelatin in water if needed at this point. Heat the small amount of water (don't boil) and squeeze the water out of the gelatin sheets (if using them) and drop them in the hot water one by one.
3. Add two teaspoons of sugar and a teaspoon of vanilla sugar into the cream. Whip the cream and add it to the mix. Add the gelatin water and mix it one last time. Pour into serving bowls or one big container.
Put into the fridge or freezer until it congeals. Serve cooled or at room temperature, it doesn't matter, it still tastes good.
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