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It is officially holiday toffee time in my kitchen and I
couldn't be more pleasd that my kiddos look forward to being
my helpers. Even though they are only 11 (or already 11!) I
can already picture them as big people carrying on this
annual tradition with their own kids someday. There is just
something special about delivering this treat to friends and
neighbors and seeing them smile. One year we even grabbed the
jingle bells and actually sang holiday tunes who does that
anymore? This year i added the perfect accessory for this
occasion... I've been driving around with these reindeer
antlers and nose and after all of the giggles I've gotten
I just decided to keep it that way all season :o)
Reindeer costume for your car

We do a lot of holiday baking of cookies etc. too and how
could a recipe not be good when you add a ittle chocolate to
it? This is a typical gingies recipe which has been elevated
to another level with melted chocolate in the batter. Come
to think of it I never tried dipping these in chocolate after
baking that would be even doubly good!

If you're feeling crafty I also threw an awesome recipe for
homemade gingerbread ornaments in today's Corner below too
these would make an awesome gift topper for anyone on your
list too.

Enjoy! Marzee
Marzee Email Me




1/2 cup butter or margarine
1/2 cup molasses
2 (1 ounce) squares unsweetened chocolate
2 1/2 cups all-purpose flour
2/3 cup white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup milk
white sugar

Combine butter or margarine, molasses, and unsweetened
chocolate in the top of a double boiler. Heat until
chocolate melts. Stir until smooth. Sift together flour,
2/3 cup sugar, baking powder, baking soda, ginger, and salt.
Stir in melted chocolate mixture and milk. Mix well. Chill
until firm. Roll dough into 1 inch balls. Roll balls in sugar.
Place on an ungreased cookie sheet. Bake at 375 degrees for
about 10 minutes.

Yield: 3 Dozen Cookies
Categories: Cookies, Holiday

*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~


These gingerbread ornaments look and smell like edible
gingerbread - but don't eat them! They become very hard
after they are baked and are meant to be painted and
then hung as Christmas ornaments.

3 tbsp. shortening
1/2 cup sugar
1/2 cup molasses
1 tsp. baking soda
1 tsp. ground cloves
1 tsp. ginger
1 tsp. cinnamon
3 1/2 cups flour
3/4 cups water

Preheat oven to 350 degrees. Beat shortening and sugar
together in a large bowl. Stir in molasses. Sift baking
Soda, ground cloves, ginger, cinnamon and flour together
in a large bowl. Stir this mixture plus water into the
sugar and shortening mixture, alternately adding the water
and baking soda mixture to the shortening mixture. Stir
until mixed thoroughly and refrigerate 6-8 hours. Cut
dough into three equal pieces, knead each piece lightly
and then use a rolling pin to roll out each piece to a
1/4-inch thickness. Use holiday cookie cutters made in
the shapes of gingerbread people and houses to cut shapes
out of the dough. Use a medium- to large-sized drinking
straw or the end of a wooden chopstick to make a hole at
the top of each shape. Put cookies on cookie sheets and
bake for about 20 minutes. Turn oven off and allow cookies
to cool in the oven. This will help harden the cookies.
Place cookies on racks to completely harden. Place racks
in a cool, dry place and let sit for two to three days.
Coat cookies with clear acrylic or varnish and allow
cookies to dry thoroughly. Paint cookies with acrylic
paints as desired. Allow paint to dry thoroughly. Thread
a 5- to 6-inch length of narrow ribbon or cording through
the hole at the top of each ornament. Knot ends and hang

Yield: approx. 15-20 depending on the size you make

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