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Scooby-Dooby-Doo, Where Are You?
These cookies are a family tradition and have been for about 30 years.My sister always made 6 double batches at Christmas time for the whole family.Even people who don't like gingerbread,loved these.My son,Skeeter, always thought it wasn't Christmas until these cookies were done.
Now,his son,Christopher,thinks the same way.Christopher and his mother,Susan,were in the kitchen making these when he was just a few years old.His great Aunt Trish came over and got to enjoy the cookies from a new generation.They help keep the tradition alive.
I hope you make these part
of your family.With just a little practice,you will find the recipe an
enjoyable one.
Aunt Trish's Gingerbread Cookies
1/2 cup margarine or shortening
1 cup brown sugar (light or
dark--I prefer dark)
1 tsp. each: cinnamon,ginger,cloves
and allspice
2 tsp each: soda,salt
1 1/2 cups molasses
2/3 cup water or apple juice
About 6 1/2 cups flour--use
as little as necessary to keep the cookie moist
Using a mixer,cream together the margarine or shortening,soda,salt and the spices until fluffy.
Add molasses and beat until blended.Mix in water.Stir in flour until you have a dough stiff enough to roll out.
Place on a floured board and roll to desired thickness. Cut out in any shape you like . Bake at 350 degrees 10-15 minutes.*
Note: I take them out while they are still slightly soft.They continue cooking for a minute after removing from the oven and this will prevent you from overbaking.These cookies are better after being stored in a tightly sealed container for several days.
1 english muffin
cream cheese
red food coloring
raisins
Color the cream cheese with
the red food coloring. Spread the
colored cream
cheese onto the muffin half,
add black raisin dots and eat the
delicious lady bug.
Yield: 6 servings
1 pk Jello Berry BLUE jelly-powder
1 c Boiling water
2 c Ice cubes
gummy fish
Dissolve jelly powder
in boiling water. Add ice cubes, stirring until
jelly thickens, about
3-5 minutes. Remove any unmelted ice. Spoon jelly
into to clear sided
bowls. Poke 3 or 4 gummy fish into each dish of
slightly thickened
jelly. Refrigerate 30 minute to set. Serve with 1-1/2
hours.
Origin: Insert from Jello Berry Blue Shared by: Sharon Stevens
2 c. flour
2 t. baking powder
3/4 t. salt
1- 1/2 c. sugar
1/3 c. shortening
1/3 c. butter,
softened
3/4 c. milk
1 t. vanilla
3 eggs
Sift together flour, baking
powder, salt and sugar; add shortening, butter, milk vanilla and eggs.Beat
with mixer at low speed for 30
seconds, scraping bowl constantly.
Beat at high for 3 minutes.
Bake in preheated 350 º
oven for thirty minutes. When done, let cakes cool in the pan for 10 minutes.
Turn cakes out of pan and let dry
completely.
4-H icing
3 c. powdered sugar
1/3 c. butter, softened
3 T. milk
1- 1/2 t. vanilla
Add 1 c. of powdered sugar
and 1 T. milk to the softened butter and blend well with mixer. Slowly
add more sugar and milk, until the
icing gets to a spreadable
consistency.
Add vanilla and more milk
if necessary Frost cooled 4-H cake.
2
lg. bananas, cut up
1/2
c. nonfat dry milk
1
c. plain yogurt
6
oz. frozen orange juice
concentrate
(1 can)
1
c. water
Combine all of the ingredients in a blender and whirl until foamy. Pour into paper cups and freeze. Push up from the bottom of the cup.
The mother smiled and gave him a reassuring hug. "I can't dear," she said, "I have to sleep with Daddy."
A long silence was broken at last by a shaken little voice saying, "The big sissy."
12
oz. Cool Whip, thawed
2
c. Half and half or milk
1
pkg.( 4-serving size) vanilla or
chocolate
instant pudding & pie
filling
assorted
cookies and candies
Spoon whipped topping into large bowl; refrigerate. Rinse and dry tub. Pour half-and-half into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Gently stir in 3-1/2 cups of the whipped topping and Stir in ingredients. Spoon pudding mixture into tub; cover with plastic wrap. FREEZE 6 hours or overnight.
To unmold, run small spatula or knife around edge of tub. Place serving plate on top of tub. Invert; shake gently to loosen. Carefully remove tub. Frost top and sides of frozen pudding mixture with remaining whipped topping. Decorate with assorted cookies and candies to resemble desired critter. Serve immediately. Cut into slices to serve.
Cap'n Crunch Cereal [Crunch
Berries Opt.]
Marshmallows
Melt the marshmallows, mix cereal in marshmallows put in refrigerator for 1 hour .
1
c. brown sugar
1/2
c Butter
2
T.corn syrup
12
slices sandwich bread
6
eggs, beaten
1-
1/2 c. milk
1
t. vanilla
1/4
t. salt
Combine sugar, butter,
and corn syrup in a small saucepan; cook over medium heat until thickened,
stirring constantly. Pour syrup
mixture into a 13x9x2-in
baking dish. Place 6 slices of bread on top of
syrup mixture. Top with
remaining 6 slices of bread. Combine eggs,
milk, vanilla, and salt,
stirring until blended. Pour egg mixture
evenly over bread
slices. Cover and chill 8 hours. Bake, uncovered, at
350º for 40 to 45 minutes
or until lightly browned.
1/2
c. peanut butter
1/2
c. sugar
1/2
c. honey
3
c. cheerios
salted
peanuts
chocolate chips,(opt.)
Bring sugar and honey to a boil in 2 qt saucepan. Remove from heat,stir in peanut butter until blended. Pour in cheerios and mix until well coated. Spread in buttered 9 x 13 pan and let cool. cut in squares.
6
franks
1/2
lb. hamburger
2
T. oil
1
med. onion, chopped
1
lb. kidney beans, can
8
oz. tomato sauce, can
1-
1/2 t . chili powder
grated cheese
Brown hamburger in heavy skillet.
Add onion ; cook till onion is tender. Add remaining ingredients
and simmer 15 min.
Preheat franks and buns.
Place franks in buns; top with sauce. Sprinkle cheese and chopped
onions over top.
1 pkg. (3-1/2 oz.) chocolate pudding and pie filling
1-3/4 c. milk
1 pkg. (8 oz.) cream cheese
1/2 t. vanilla
Combine the pudding and milk
in a saucepan.
Cook mixture over medium heat,
stirring constantly until mixture comes to a boil. Cut the cream cheese
into cubes.
Add vanilla and cream cheese
to the pudding mixture.
Stir well until blended
Chill until firm (approximately
one hour).
2
T. brown sugar
2
T. flaked coconut
1
T. soft butter or margarine
4
slices white, whole wheat, or -raisin bread
Heat oven to 325 º. Mix
brown sugar, flaked coconut, and soft butter in bowl.Toast slices
of bread. Spread with the brown sugar mixture.
Place on ungreased cookie
sheet. Bake for 10 minutes.
1 white sheet cake, prepared
and baked as directed
1 pkg. strawberry Jell-O,
prepared as directed, but not chilled
1 can strawberry frosting
With a toothpick make holes
in warm cake. Pour liquid Jell-O
over cake. Let cake cool slightly.
Frost and refrigerate 1 hour before serving.
1
can of cream style corn
8
oz. carton of sour cream
1
stick of butter or margarine
1
box of jiffy cornbread mix
2
eggs
salt
and pepper to taste
Mix all ingredients;
pour into buttered casserole dish and bake at 350º for 15 minutes
or until firm .
10 hot dogs
10 slices American cheese
1 package refrigerated biscuits
10 toothpicks
Flatten biscuits. Place slice
of cheese on each biscuit.
Roll biscuit and cheese around
hot dog. Secure with a toothpick.
Place rolls on lightly greased
cookie sheet. Bake at 375º for 10 minutes or until biscuits
are brown.
1
medium banana
1/2
c. quartered strawberries
1/2
c. pineapple chunks
3/4
c. orange juice
1
c. ice
Put all ingredients into blender;
puree until very smooth and
thick.
This is a great recipe to get smaller children to help with.
1 c. white sugar
3/4 c. shortening or margarine, softened
1/4 c. molasses
1 egg
2 c. flour
2 t. baking soda
1/2 t. salt
1/2 t. cinnamon
1/2 t. ginger
1/4 t. cloves
In large bowl combine first
4 ingredients, blend well. Stir in remaining ingredients, blend well. Chill
dough for easier handling. Lightly grease (not oil) cookie sheets. Heat
oven to 375º. Shape dough into 1 inch balls, roll balls in sugar.
Place 2 inches apart on prepared cookie sheet. Bake at 375º for 8
- 10 minutes or until edges are set. Cool 1 - 2 minutes before removing
from cookie sheet.
1/2 c. vegetable shortening
or butter
2 c. white sugar
1/2 c. milk
6 T. (full)cocoa
pinch of salt
3 c. rolled oats
1/2 c. coconut
1 t. vanilla
Combine butter, sugar and milk
in a saucepan and bring to a boil. Remove from heat and add remaining ingredients.
Mix well. Drop by t. on waxed paper to cool. Ready to eat.
*you may add nuts or replace
1 cup rolled oats for 1 cup Rice Krispies.
1
lb. ground beef
1/2
c. uncooked rice
1/4
c. chopped onion
pepper
salt
1
can tomato soup
1/2
can water
1
t. worcestershire sauce
Mix beef, onion, salt and pepper
together. Make 8 hedgehog shapes from mixture.Arrange in a greased casserole
Mix soup water and sauce together.
Poor over hedgehogs
Cover casserole with lid
Put in oven at 350º for
1 hour and 15 minutes Occasionally spoon sauce over hedgehog
.
4
hot dogs
2
oz. Velvetta cheese
toothpicks
Melt
cheese. Slice hot dogs into bite size pieces. Put one piece
of
hot dog on each toothpick. Let children dip hot dogs in cheese.
1
pkg. Jell-O, berry bLUE
1
c. boiling water
2
c. ice cubes
gummy
fish
Dissolve Jell-O in boiling
water. Add ice cubes, stirring
until Jell-O thickens, about
3-5 minutes. Remove any unmelted ice.
Spoon Jell-O into to clear
sided bowls. Poke 3 or 4 gummy fish into each
dish of slightly thickened
Jell-O. Refrigerate 30 minute to set.
1/2 c. butter
1 pkg. taco seasoning mix
(1-1/4 oz.)
8 c. corn squares cereal (bite
size)
Preheat oven to 350º.
In 9 x 13 inch baking pan, melt butter in oven 3 to 4 minutes, stirring in the seasoning mix. Add cereal, stir to coat evenly.Bake 6 minutes. Stir. Bake 5 minutes, or until cereal is crisp.
2 c. cranberry juice
2 c. ginger ale
2 c. apple juice
1/4 c. lemon juice
Place all ingredients in the refrigerator to chill. At serving time, pour over ice cubes in a punch bowl.
1/2 c. peanut
butter
12 oz.
marshmallows
4 drops
green food coloring
4 c. Rice
krispies, cheerios or corn flakes
Pam
16 raisins
Heat peanut butter with marshmallows
in a large saucepan over low heat until melted. Add green food coloring
and mix in. Pour in cereal and stir quickly. Spray 8" pan with pam then
pour contents into pan.Allow to cool in refrigerator, then cut into long
thin strips, about 1" x 4". Cut each raisin in half and stick on one end
of each strip to make the lizard's eyes.
1/4
c. sugar
2
t. cinnamon
2
slices white or whole wheat bread
soft
butter or margarine
Mix sugar and cinnamon in custard cup. Toast slices of bread. Spread with soft butter. Sprinkle with sugar-cinnamon mixture. Cut each slice of toast into 4 strips. Put them together on plate like stacked logs to make the walls of a log cabin. Start from the top and eat all the logs.
1/4 c. soft butter
1/2 c. peanut butter
1/2 c. brown sugar
2 c. rolled oats (uncooked)
In a medium bowl, mix all the ingredients together. Cover and chill in the refrigerator for 15 minutes. Roll into 1 inch balls and serve.
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2
c. sugar
2
c. corn syrup
18
oz. peanut butter
8
c. rice krispies
6
oz. butterscotch morsels
6
oz. semi-sweet chocolate chips
Bring sugar and syrup to a
boil. Add peanut butter and cook, stirring until well blended. Remove from
heat and pour hot mixture over cereal. Mix quickly and thoroughly. Spread
in a greased 9x12x2 inch pan.
Sprinkle butterscotch and
chocolate morsels over top. Press morsels
into bar mixture lightly with
spoon. When cool, cut into bars and store at room temperature.
8
wooden sticks
8
hot dogs
1-
11.5 oz. can Pillsbury
Cornbread
Twists (16 ct.)
1
T. margarine, melted
1
T. grated parmesan cheese
Securely insert a wooden stick
into each hot dog. Unroll dough into one long sheet and seal center
perforations. Separate dough into 8 long
strip (2 twists each). Wrap
each long strip around a hot dog. Place
on ungreased cookie sheet
with ends of dough tucked under hot dog. Brush dough with margarine and
sprinkle with Parmesan Cheese.
Bake at 375º for 12 to
16 minutes or until Cornbread Twists are light golden brown. Makes 8 Corn
Dog Twists.
Preheat oven to 350°
Place in
medium sauce pan.
1 - 12
oz. can tomato paste (hunts)
1 - 12
oz. can water
2 - T.
cooking oil
2 T. Sugar
2
T. Oregano
1/8 t.
salt
1/8 t.
pepper
Stir mix on low heat until
blended - 10 to 15 minutes. Sauce
will burn and splatter very
easily so please watch.
Take package of english muffins
(6) and slice them into halves
(12). If you want crisp crusts,
place them onto cookie sheet in
oven until they start to crisp.
Topping the muffins:
Place about a T. of sauce unto
the muffins ; place a layer of cheese,
then top the cheese with another
layer of sauce.Bake
20 to 25 minutes at 350°
or until the cheese begins to brown
8
hot dogs
2
c. mashed potatoes
1/2
t. dry mustard
Split hot dogs the long way not quite all the way through. Fill split opening with mashed potatoes mixed with dry mustard. Sprinkle the top with paprika. Bake in 375º for about 15 minutes or until heated through and slightly browned on top. Can also be topped with some grated cheese (cheddar or parmesan).
Chilled root beer
Vanilla Ice cream
Fill a glass 1/3 full with
root beer. Add several scoops of ice cream.
Fill glass with root beer.
frankfurters
1
drop mustard or catsup
Use a semi-thawed frankfurter,
which is easier to cut. With a knife, make a straight horizontal slit about
1" from the top. On both sides of
the frank, make a slit upward
so the franks looks like it has 2 arms. From the bottom of the frank, make
a 1" slit upwards, to make 2 legs. Broil in the oven. As the frank cooks,
the "arms" and "legs" will curl out a bit, making it look more like
a person. When done, remove from oven and
decorate with mustard
or catsup. Put on eyes, a mouth, buttons, perhaps shoes, etc.
( Kids
love this, especially if they can help with the decorating!)
Spider sandwiches: Take bread
and put peanut butter on each
slice and cut into a circle.
On top place two raisins for eyes and if you
want a nose you can use a
raisin for that also. Licorice for whiskers
(black or chocolate) for legs
use Cheetos for the 8 legs and there
you go a nice treat before
trick or treat.
1
saltine cracker
1
small piece of Hershey bar
1
t. peanut butter
1/2
large marshmallow
Spread peanut butter
on saltine cracker. Top with Hershey bar
piece and marshmallow.
Microwave 20 seconds. Grown ups will
love these as much as
the kids do.
*Note: Tuna should be drained
and flaked. Cook macaroni to
desired doneness as directed
on package. Drain; rinse with cold
water. In medium bowl,
combine all ingredients except ice cream cones;
mix well. Cover; refrigerate
1 hour to blend flavors. To serve, fill
each ice cream cone with generous
1/3 cup of tuna salad.
1
lb. ground beef
1
29-oz. can tomato sauce
1
c. water
1
-1/4 T. chili powder
2
T.brown sugar
1/4
c. chopped onion
1
-16-oz. can kidney beans
1
-3-oz. can tomato paste
Cook ground beef; put all of the ingredients(including the ground beef) in a pot and simmer until it warm.
1/3 c. margarine
1/3 c.
light corn syrup
1/4 t.
salt
1 t. vanilla
1 lb Powdered
Sugar
Mix the first 4 ingredients (margarine, corn syrup, salt and flavoring). Add sugar, knead.
1/4 c. butter or margarine
1 T. light corn syrup
1 c. dark brown sugar
1 T. water
1/8 t. salt
3-1/2 c. crisp rice cereal
Combine butter and corn syrup in heavy skillet; place over low heat until butter melts. Add sugar, water, and salt. Cook until mixture comes to a full boil, stirring occasionally. Boil 3 minutes or to the firm ball stage (242º to 248º). Add cereal all at once while still over low heat and stir until evenly coated. Quickly spread mixture in buttered 13 x 9 x 2 inch pan. Mark in pieces at once. When cool, turn candy from pan and break in pieces with knife handle.
Cookies shaped like teddy bears.
Makes 14 cookies
2/3 c. butter or margarine
1 c. white sugar
2 t. vanilla
extract
2 eggs
2- 1/2 c. flour
1/2 c.
cocoa
1/2 t. baking soda
1/4 t. salt
Cream together the butter
or margarine, sugar and vanilla. Add
the eggs. In a separate
bowl, mix dry ingredients. Gradually add to the
creamed mixture and
blend. Chill until firm. Preheat oven to 350º.
For each cookie : Roll: 1 ball
for the body (1 inch), 1 ball for the head
(3/4 inch), 4 small balls
for arms/legs (1/2inch), 2 smaller balls for ears, and 1 tiny ball for
the nose.
Arrange on ungreased cookie
sheet.
With tooth pick, draw eyes
and mouth.Bake 6 minutes or until set. Let cool 1 minute, then remove from
cookie sheet.
Optional: Make a ribbon around their necks using licorice whips (after baking).
Bread
butter or margarine
1 c. sugar
1 t. cinnamon
Mix sugar and cinnamon.Toast
bread. Lightly spread butter
or margarine on toast. Sprinkle
sugar cinnamon mixture over toast.
4 drops green food coloring
few drops of water
1/4 c. flaked coconut
48 vanilla wafers
24 chocolate covered peppermint patties
sesame seeds
Preheat oven to 350º.In
a bowl, combine food coloring with a few drops of water. Add coconut and
cover the container, shake until coconut is tinted. Set aside. Place 1/2
of the vanilla wafers, flat side up, in an ungreased cookie sheet. Top
each wafer with a peppermint patty. Place in the oven about 1 minute or
just until chocolate begins to soften.Remove cookies from oven and sprinkle
each mint with 1/2 teaspoon coconut (for lettuce). Place another vanilla
wafer on top and press gentle. With a clean paint brush, brush the top
of each hamburger with just enough water to moisten so that the sesame
seeds will stick when sprinkled on top of each
cookie.
NOTE: You can use canned chocolate
frosting in place of peppermint patty, then eliminate the baking.
Makes 48 pieces
1 c. dark corn syrup
1 c. sugar
1 c. smooth peanut putter
1-1/4 c. salted or dry roasted peanuts; (6-1/2
oz can)
5 c. corn flakes
Combine corn syrup and sugar
in 3-quart heavy saucepan. Bring to a full boil, stirring constantly.
Remove from heat; quickly
stir in peanut butter.
Add peanuts and corn flakes,
stirring to coat. Press into buttered 13 x 9 x 2 inch pan. Cool and cut
into 48 pieces.
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