MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fig Newtons # 4 Categories: Cookies Yield: 40 Servings 12 oz Dried figs; chopped 1/2 c Sugar 3/4 c Water 1 Lemon; juiced 1/2 c Shortening 1 c Brown sugar; packed 2 Eggs 1 ts Vanilla 2 1/2 Cup Flour 1/4 ts Soda 1/2 ts Salt In a saucepan combine figs, sugar, water and lemon juice. Cook and stir over medium heat until mixture is thick and jam like. Cool. In a bowl, combine shortening, brown sugar, eggs, and vanilla. Stir in flour, soda and salt. Turn dough out onto a heavily floured surface and knead a few times to make a smooth ball. With a floured rolling pin roll dough out to a 14 x 12-inch rectangle. Cut dough with a knife into 4 strips, 3 1/2 inches wide and 12 inches long. Spoon filling in a mound down the center of each strip. Using a spatula, turn in sides of each strip to enclose the filling. Press edges together and turn strip seam side down. With a sharp knife cut each strip into 10 pieces. Place on greased baking sheets and bake at 375 degrees for 10 - 12 minutes, or until fig newtons are puffed and firm to the touch. Cool on a rack and store in an airtight container in a cool dry place. Makes 40. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fig Newtons (Shelley) Categories: Cookies Yield: 20 Servings 5 tb Unsalted butter; room Temp 2 tb Sour cream 2/3 c Dark brown sugar; * 2 Eggs, room temp 1 ts Vanilla 2 c Flour 2 ts Baking powder 1/2 ts Baking soda 1/4 ts Ground cinnamon 1/2 ts Salt MMMMM--------------------------FILLING------------------------------- 2 c Dried figs ** 1 3/4 Cup Water 1/3 c Sugar 2 ts Grated lemon rind 1/4 ts Salt NB * sifted through a coarse sieve ** preferably moist-pack black figs For the child of any age who has wondered how the filling gets into a fig bar, here's one way that doesn't require a factory full of machinery. The sweet, figgy filling tunnels through tender, puffy pillows of cookie dough to produce a generously overstuffed version of a sweet that's been a favorite for generations. In a small bowl, beat the butter and sour cream until light. Gradually add the brown sugar, beating until the mixture is very light and thick. Incorporate the eggs one at a time; beat in the vanilla. Sift together the flour, baking powder, soda, cinnamon and salt. Add to the creamed mixture, beating on low speed or by hand. Mix well and turn out on a sheet of floured plastic; wrap, then refrigerate for at least 2 hours. Cut the heavy stems off the figs. Combine the figs and water in a heavy saucepan and simmer, covered, for 30 minutes, or until the fruit is soft. Add the sugar, lemon rind and salt and simmer, covered for 15 minutes longer. Press the mixture through a coarse disc of a food mill, then cool. Preheat the oven to 350~. Cover with parchment or lightly grease a large baking sheet. Divide the chilled dough into thirds and refrigerate two parts. Roll the remaining piece on a well-floured board to form a rectangle about 5x11 inches. Spread 1/3 of the fig filling slightly to one side of center, along the length of the dough, covering an area roughly 2 inches wide and 10 inches long and leaving a 1/2-inch pastry margin on the three sides of the filling away from the center. Mound the filling slightly in the center along its whole length, then moisten the exposed margin with water. Very gently, lift the uncovered pastry with a spatula and fold it over the filling. Press the upper pastry against the lower to seal it. Trim the edges and shape the roll into a neat, half-cylinder form about 11 inches long and 2 to 2-1/2 inches wide. Place on the prepared baking sheet. Repeat the filling operation with the remaining 2/3rds of the dough and filling, then bake the three rolls for 25 minutes or until they are slightly browned. Cool the rolls somewhat on a rack, then trim off the ends and, with a sharp serrated knife, cut each one into slices about 1-1/2 inches wide. Replace the slices on the rack. When the fig bars are completely cool, store them airtight. [ Better Than Store-Bought by Helen Witty & Elizabeth Schneider Colchie ] FROM: Shelley Rodgers MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fig Pinwheels Categories: Cookies Yield: 60 Servings 1 1/2 c Chopped dried figs 1/2 c Water 3/4 c Granulated sugar, divided 1 c Chopped wlanuts 2 c Flour 1/4 ts Salt 1/4 c Baking soda 1/2 c Butter or Margarine,softened 1/2 c Packed light-brown sugar 1 Egg 1/2 ts Vanilla : Mince figs or chop fine in food processor, using quick on/off motions. Place in medium saucepan with the water and 1/4 cup granulated sugar; cook over low heat 5 minutes or until sugar melts and mixture thickens. Stir in nuts; cool. : Meanwhile in medium bowl combine flour, salt and soda; set aside. In large bowl cream butter, remaining 1/2 cup granulated sugar and the brown sugar until light and fluffy. Beat in egg and vanilla until well mixed. Stir in flour mixture until well blended. Cover; chill unti firm enough to roll. On lightly floured surface roll out dough in two 12 x 9 inch rectangles. Spread each with half of fig filling; roll up tight from wide side. Wrap tight; chill overnight. With sharp, thin knife, using sawing motion, slice 1/4 inch thick. Place slices 1 inch apart on lightly greased baking sheet. Bake in preheated 375 degree oven 10-12 minutes or until golden. Remove to rack to cool. Makes 60. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Filbert Cookie Rafts Categories: Cookies Yield: 32 Servings 1/2 c Filberts(hazelnuts) Sugar 1 1/4 Cup All-purpse flour 1/2 c Butter or Margarine,softened 1/2 ts Vanilla extract 1/8 ts Salt 2 Weeks. : In blender at medium speed or in food processor with knife blade attached, blend filberts and 2 tablespoons sugar until nuts are very finely ground. : Into medium bowl, measure flour, butter or margarine, vanilla, salt, 2 tablespoons sugar, and ground filberts. With hands, knead ingredients until well blended and mixture holds together. : Preheat oven to 325 degrees. On sheet of waxed paper with floured rolling pin, roll out half of dough into a 6x6" square. Cut dough into 16 1-1/2x1-1/2" squares. With pancake turner, place cookies on ungreased cookie sheet. With dull edge of knife, mark each cookie with two or three parallel lines (BE careful not to cut dough all the way through). : Bake cookies 12-15 minutes until lightly browned. With pancake turner, remove cookies to wire rack to cool. Repeat with remaining dough. Store in tightly covered containers to use up within MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Finger Putters Categories: Cookies Yield: 25 Servings 2/3 c Butter 1/3 c Brown sugar 1 Egg; separated 1 c Flour Jelly 1 ts Almond extract 1/2 c Chopped nuts Cream butter and sugar, mix in egg yolk. Add flour and flavoring. Form into small balls, make a hole in center, fill with jelly. Roll in beaten egg white, then in chopped nuts. Makes about 25 small but rich cookies Ruth W. Lyons, Out of Vermont Kitchens, 1939 MM format by Dave Sacerdote From: Charles Speyrer MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Finnish Bread Categories: Cookies Yield: 12 Servings 1 1/8 Cup Butter 1/2 c Sugar 3 1/2 Cup Flour Mix well and let stand in cold place for 1 hour. Roll into strips about 2/3-inch in diameter and cut into small pieces. Brush with egg and sprinkle with sugar and chopped nuts. Bake in a moderate oven (350) till golden brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Finnish Chestnut Fingers Categories: Cookies Yield: 60 Servings 6 tb Butter flavored Crisco; Softened 1/4 c Sugar 1 Egg yolk 1/2 c Canned chestnuts; drained And pureed 1/4 ts Vanilla 1 c All-purpose flour 1/4 ts Salt 1/4 ts Cinnamon 1 Egg white; slightly beaten Sugar 1/2 c Semisweet chocolate chips Preheat oven to 350F. Cream butter and 1/4 cup sugar; add egg yolk. Beat till light and fluffy. Beat in puree and vanilla. Stir together flour, salt, and cinnamon; stir into creamed mixture. Using scant tablespoon dough for each cookie, roll into 2 1/2 inch fingers. Dip one side of each finger in egg white , then in sugar. Place sugar side up an greased cookie sheet and bake until slightly browned, about 20 minutes. Remove from pan; cool on rack. Melt chocolate chips in double boiler over low heat. Dip one end of each cookie in chocolate; place on waxed paper until set. From the web page: http://www.aaqt.com/vegetablepatch/cookiear.html on Nov 21, 1998, converted by MM_Buster v2.0l. From: Steve Zielinski MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Frosty Summer Fudge Brownie Delight Categories: Cookies Yield: 15 Servings 1 c Butter or margarine 4 oz HERSHEY'S Baking Chocolate (unsweetened), broken Into pieces 2 c Sugar 4 Eggs 1 ts Vanilla extract 1 c All-purpose flour 1/4 ts Salt 1/2 ga Raspberry frozen yogurt OR peach frozen yogurt Softened 1/2 c HERSHEY'S Chocolate Chips (regular or mini) 1. Heat oven to 350 degrees F. Grease 15-1/2x10-1/2x1-inch jelly roll pan. 2. In large microwave-safe bowl, place butter and chocolate. Microwave at HIGH (100%) 1-1/2 to 2 minutes or until chocolate is melted and mixture is smooth when stirred; stir in sugar. Add eggs, one at a time, beating until blended; add vanilla. Stir in flour and salt until blended. Spread batter evenly into prepared pan. 3. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Spread softened frozen yogurt over top of brownie. Cover; freeze until firm, at least 4 hours. Sprinkle chocolate chips over top, just before serving. Cut into pieces; serve frozen. Freeze leftover dessert. 15 servings. [1995 Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master format courtesy of Karen Mintzias] From: Fred Ball Date: 20 Sep 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fruit 'n' Spice Rounds Categories: Cookies Yield: 60 Servings 1 c Butter; softened 1 1/2 c Sugar 3 Eggs 3 c Flour 2 ts Ground cinnamon 1 ts Baking soda 1 ts Ground cloves 1 ts Ground nutmeg 1 1/2 c Finely chopped dates 1 c Finely chopped raisins 1 c Finely chopped walnuts Glaze 2 c Confectioners' sugar 2 tb Lemon juice 2 tb Water In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and spices; gradually add to creamed mixture. Stir in dates, raisins and nuts. Cover and refrigerate for 2 hours or until easy to handle. On a floured surface, roll out to 1/4" thickness. Cut with a 2 1/2" round cookie cutter dipped in flour. Place 1" apart onto greased cookie sheets. Bake at 375 degrees for 10-12 min. Remove to wire racks. Meanwhile, combine glaze ingredients; brush over warm cookies. Recipe by: Best of Country Cookies By David Van Ess on Aug 07, 1999 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fruit Crescents Categories: Cookies Yield: 1 Servings 8 oz Pk. cream cheese, softened 1 c Butter 2 c Flour Apricot preserves or* Confectioners sugar * raspberry or other fruit preserves These are easy to make and you can use any variety of fruit preserves. In a large bowl, cut cream cheese and butter into flour. Mix into a smooth ball. Chill dough for about 30 minutes. Preheat oven to 350. Roll dough out onto wax paper, about 1/8- 1/4 inch thick. Cut into 3-inch squares. Put 1 teaspoon preserves slightly off the center of each square. Fold dough over to enclose preserves and form a triangle, but don't come quite to the edge with the top flap. Roll dough toward the point and smooth and seal edges. Bend in ends of rolled dough to give a crescent effect. Bake at 350 for 25-30 minutes, or until light brown. Remove and cool on wire racks. Roll in confectioners sugar. Yield: about 2 dozen. Rosa Linaris, Silver Spring, MD Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fruit Filled Mandelbrot Categories: Cookies Yield: 66 Servings 1/4 c Unsalted margarine 1 c Sugar 2 Eggs 1/2 ts Anise or vanilla extract 2 1/2 Cup All purpose flour 1 1/2 ts Baking powder 1/4 ts Salt 1 c Toasted whole almonds 1/3 c Candied cherries, chopped 1/3 c Candied orange peel Chopped 1 Eggwhite Sugar Cream margarine and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Beat in extract. Combine flour, baking powder, and salt and add gradually to the margarine mix, beating after each addition. Add almonds, cherries and orange peel and mix well. Transfer ball to lightly floured surface and knead into a ball (oil hands lightly ) Divide dough into 3 portions. Shape each portion into a loaf that's 2 inches wide and 1 inch high about 12 inches long. Brush with eggwhite and sprinkle with sugar. Place on greased baking sheets . Bake 350 degrees 15-20 minutes or until lightly brown. Place loaves on cutting board and cut into 1/2 inch slices. Place cut side down on baking sheets. Turn off heat and return slices to oven. Bake about 10 minutes on each side until lightly Brown. Cool on rack Recipe By : Atl Journal and Constitution From: Judith Sobel Date: 24 May 97 Jewish-Food List MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fruited Filbert Macaroons Categories: Cookies Yield: 24 Servings 7 oz Skinned hazelnuts (filberts) 1 c Golden raisins 2 c Sugar 3 Egg whites 1 pn Salt Preheat oven to 350 degrees F. and place oven racks in the middle positions. Line one or two sheet pans with foil or kitchen parchment. Set aside. In a food processor chop the hazelnuts finely using a pulsing action. Add the raisins and continue chopping until the mixture is uniformly and very finely chopped. Add the sugar and process just to mix. In a bowl beat the egg whites with the salt until foamy. Add the nut mixture and stir until all the nuts have been moistened with egg white. Drop the batter in heaping tablespoons at least 2 inches apart on the lined pans. Bake in the preheated oven for 16 to 18 minutes until light golden on top and browned on the bottom. If baking two sheets at a time, switch them top to bottom halfway through baking. Slide the foil or parchment with its cookies onto a cooling rack and cool for 5 minutes. Peel the foil or parchment off the still-warm cookies and cool them completely on rack. Makes about 2 dozen large cookies. Per cookie: 148 calories, 26 gm carbohydrates, 0 mg cholesterol, : 33 mg sodium, 2 gm protein, 6 gm fat, 1 gm saturated fat Recipe: Andrew Schloss MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fudgy Raisin Pixies Categories: Cookies Yield: 1 Servings 1/2 c Butter 2 c Granulated sugar 4 Eggs 2 c All purpose flour, divided 3/4 c Unsweetened cocoa powder 1/2 ts Salt 1/2 c Chocolate covered raisins Powdered sugar Beat butter and granulated sugar in large bowl until light and fluffy. Add eggs; mix until well blended. Combine 1 cup flour, cocoa, baking powder and salt in small bowl; add to butter mixture. Mix until well blended. Stir in remaining 1 cup flour and chocolate covered raisins. Cover; refrigerate until firm, 2 hours or overnight. Preheat oven to 350~F. Grease cookie sheets. Coat hands with powdered sugar. Shape rounded teaspoonfuls of dough into 1 inch balls; roll in powdered sugar. Place 2 inches apart on prepared cookie sheets. Bake 14 to 17 minutes or until firm to the touch. Remove immediately from cookie sheets; cool completely on wire racks. From: Jgreene274@aol.Com From: Jim Weller Date: 21 Mar 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: German Lebkuchen Categories: Cookies Yield: 4 Servings 4 Eggs 2 c Sugar 2 c Honey 2 1/2 Cup Chopped almonds 3 c Sifted flour (sifting not a Must) 1/2 ts Soda 1 tb Ground cloves 1 ts Cinnamon 1/2 c Candied orange peel 1/2 c Candied lemon peel 1/4 c Citron Beat your eggs ,adding a little sugar at a time , until fluffy . Add the honey and almonds , stir in . Add the flour ,soda, and spices together . Chop the candied fruit up small. then stir well. Com bine the mixtures and refrigerate till chilled . Preheat oven to 375 F Spread mixture on buttered baking sheet about 1 inch thick . Bake 30 minutes. Cool and enjoy. German cooking is a lot of fun. Try this out for size. It is normally a Christmas dish but can be served any time of the year. From: MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: German Pfefferneusse Categories: Cookies Yield: 20 Servings 3 1/2 Cup Flour 2 ts Baking soda 1 ts Cinnamon 1 ts Cloves 1 ts Ginger 1 c Margarine; softened 1 1/2 c Sugar 1 Egg; beaten 2 tb Light corn syrup 1/2 ts Oil of anise Sift flour, baking soda, cinnamon, cloves and ginger together. Cream margarine and sugar in mixer bowl until light and fluffy. Beat in egg, corn syrup and oil of anise. Add half the dry ingredients; mix well. Knead in remaining dry ingredients. Chill in airtight container overnight or longer. Roll into thin ropes; slice 1/2 inch thick with sharp knife. Place on cookie sheet. Bake at 350 degrees for 7 minutes. Remove to wire rack to cool. May roll out and cut with thimble if preferred. Formatted by Cora Sipe (cora.sipe@yale.edu) NOTES : These "peppernuts" can be made as small as peanuts, aged in cheesecloth sacks for several weeks to dry and crisp, and served for crunchy snacks. Recipe by: Round the World Cookbook Posted to MC-Recipe Digest V1 #2 by Cora Lynn Sipe on 1998v, , converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: German Springerle Categories: Cookies Yield: 4 Servings 4 Eggs 2 c Sugar 4 c All purpose flour 1 ts Baking powder 1/2 ts Salt 1 tb Freshly grated lemon peel 1 c Confectioner's sugar 4 tb Anise seeds Beat eggs in large mixer bowl at high speed until thick and lemon colored, about 5 minutes. Beat in sugar, 1/4 c at a time. Continue beating until mixture is very thick and pale, about 8 minutes. Add flour, baking powder, salt, and lemon peel. Work in with hands or wooden spoon. Gather dough into a ball, wrap, and refrigerate at least 2 hours. Sprinkle pastry board and plain and springerle rolling pins with confectioner's sugar. Divide dough into 3 equal parts. Roll each part 1/2 inch thick with plain rolling pin. Roll dough slowly and firmly to 1/4 inch thickness with springerle rolling pin. Cut cookies apart. Place 1 inch apart on each of 3 greased baking sheets which have been sprinkled with anise seeds. Dry uncovered at room temperature at least 8 hours. Heat oven to 325 F. Bake in center of oven until cookies are firm and light brown on bottoms, 15 to 20 minutes. Cool on wire racks. Reserve anise seeds remaining on baking sheets. Store cookies with reserved seeds and a slice of bread in airtight container. Change bread often. Allow cookies to mellow 2 weeks. Store at room temperature no longer than 1 month. HISTORY: The word springerle is derived from a German dialect and means "small jumping horse". The horse was sacred to Wotan, King of Nordic gods. In pagan rites it was customary to sacrifice live animals. Those who were impoverished (or just frugal) were allowed to offer instead bread or cookies in the shapes of animals. Wooden molds were used to emboss images of animals, and eventually images of people, birds, fruit, etc. Springerle rolling pins and boards are available in many hardware and department stores. These pale, hard cookies, sometimes called "dunking cakes", have a pleasant lemony-anise flavor. For a unique and fragrant gift, fill a large sifter or basket with springerle, or arrange them on a shiny new baking sheet or cooling rack. Source: Sphere The Betty Crocker Magazine Dec 1972 Typed by Vern Wall 1997 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Germany - Lebkuchen Categories: Cookies Yield: 4 Servings 1 c Honey 3/4 c Brown sugar; packed 1 Egg 1 ts Grated lemon rind 3 tb Lemon juice 2 c Sifted flour 1 tb Pumpkin pie spice 1/2 ts Baking soda 1/4 ts Salt 1/2 c Golden raisins 1/2 c Chopped blanched almonds 1 c Xxx sugar 18 cn Green cherries; halved 18 cn Red cherries; halved Heat honey to boiling in small saucepan. Pour into large bowl, cool completely. Stir in brown sugar, egg, lemon rind, and 1 tablespoon lemon juice. Sift dry ingredients into medium-size bowl, stir in raisins and almonds. Gradually stir into honey mixture, blending well. Chill overnight to blend flavors. Divide dough and spread evenly into 2 greased baking pans, each 9 x 9 x 2 inches. Bake in moderate oven at 350 degrees for 30 minutes or until firm. While cookies bake, stir remaining 2 tablespoons lemon juice into XXX sugar until smooth in small bowl. Set pans of hot cookies on wire racks. Press 36 cherry halves, cut side down, in 6 even rows on top in each pan, drizzle frosting over. Cool cookies completely in pans, then cut pan full into 36 squares. From: Rick And Kim on August 28, 1999 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Ginger Fairings Categories: Cookies Yield: 12 Servings 100 g Butter 1 tb Golden syrup 175 g Self-raising flour 1 ts Ground ginger 1 ts Ground cinnamon 1 pn Bicarbonate of soda 75 g Caster sugar From : Michael Loo Oven Temp. 190 C, 375 F, gas 5 Cooking Time 12 - 15 minutes Melt the butter and the syrup in a pan over a low heat. Sift the dry ingredients together. Mix these into the syrup. Place teaspoonfuls of the mixture on an ungreased baking sheet well apart. Bake for twelve to fifteen minutes until golden. These biscuits are best eaten the same day. ___ Blue Wave/386 v2.30 :Eileen's Vegetarian Recipes: www.gask.demon.co.uk/eileen/ :These biscuits will still be soft when they come out of the oven, but :will firm up as they cool down. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Ginger Hazelnut Biscotti Categories: Cookies Yield: 24 Servings 1 c Hazelnuts 1 Stick butter; softened 1/3 c Brown sugar 2 Eggs 1 ts Almond extract 2 1/2 Cup All-purpose flour 1 1/2 ts Baking powder 1 tb Ground ginger 1 1/2 ts Cinnamon 1/2 ts Salt 1 Egg white 2 tb Sugar mixed with: 1/4 ts Cinnamon Preheat oven to 350 degrees F. Spread hazelnuts on baking tray and bake 10 to 15 minutes, until skins start to blister. Let cool, then place in sieve and rub against screen to remove skins. Finely grind half the nuts and roughly chop other half. In bowl of electric mixer, cream butter and sugar until light. Beat in eggs, one at a time and almond extract. In another bowl, combine finely ground hazelnuts, flour, baking powder, ginger, cinnamon and salt. Add to creamed mixture and slowly beat until dough is formed. Beat in chopped hazelnuts. On lightly floured board, knead dough into ball and cut in half. Press each half into 10 x 4-inch loaf and transfer to uncoated baking sheet. Whisk egg white until foamy and brush on loaf tops. Sprinkle with cinnamon sugar. Bake about 35 minutes, until tops are golden and loaves firm. Cool on sheet about 10 minutes. Transfer loaves to cutting board and with chef's knife, cut into 1/2-inch slices across width. Place cookies on sheet, cut-side-up and bake 10 minutes longer on each side, until golden. Makes 24. Recipe from THE TOTALLY COOKIES COOKBOOK, by Helene Siegel & Karen Gillingham. busted by Helen Peagram, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Ginger Sparklers Categories: Cookies Yield: 4 Servings 2 c Flour 2 ts Baking Soda 1/2 ts Salt 1 ts Cinnamon 1 ts Cloves 1 c Brown Sugar,packed 3/4 c Margarine 1/4 c Molasses 1 Egg,beaten Granulated White Sugar Combine dry ingredients. Cream together brown sugar,margarine,molasses and egg. Mix well. Shape dough into 1" balls and dip into sugar. Place 2" apart on a lightly greased baking sheet. Bake @ 350*f for 8 - 10 minutes. Cool before removing from baking sheet. From the Kitchen of: Marlene URL: http://www.geocities.com/petsburgh/zoo/7211/kibbymarsabo.html From: Norton@telusplanet.Net : MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Ginger-Chocolate Chip Biscotti Categories: Cookies Yield: 36 Servings 1 ts Easpoon vanilla extract 2 l Arge eggs 1 l Arge egg white 2 c Ups all-purpose flour 1 c Up sugar 1 ts Easpoon ground cinnamon 1/2 ts Easpoon baking powder 1/2 ts Easpoon baking soda 1/2 ts Easpoon salt 1/4 ts Easpoon ground cloves 1/2 c Up semisweet chocolate Minichips 2 ts Ablespoons chopped Crystallized ginger Cooking spray 1. Preheat oven to 350 . 2. Combine vanilla, eggs, and egg white in a large bowl; stir with a whisk. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and next 6 ingredients (flour through cloves) in a medium bowl. Add flour mixture, chocolate minichips. and crystallized ginger to egg mixture; stir mixture until well blended. Divide dough in half, and turn out onto a baking sheet coated with cooking spray. Shape each portion of dough into a 12-inch-long roll; flatten to 1/2-inch thickness. Bake at 350 for 25 minutes. Remove rolls from baking sheet; cool tolls for 10 minutes on a wire rack. 3. Cut each roll diagonally into 18 ( 1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 350 for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire racks. Yield: 3 dozen (serving size: 1 biscotto). CALORIES 65(17% from fat); FAT 1.2g (sat 0.6g mono O.4g poly 0.1g); PROTEIN 1.3g; CARB 12.6g; FIBER 0.2g; CHOL 12mg; IRON 0.5mg; SODIUM 62mg; CALC 9mg Scanned by Karen Sonnessa. Formatted using MC Buster. NOTES : Crystallized, or candied ginger is fresh ginger that's been cooked in sugar syrup and coated with coarse sugar. It can be found with the other spices in the supermarket. Recipe by: Cooking Light, November 1998 By SuperSecDD@aol.com on Nov 24, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Ginger-Snaps 2 Categories: Cookies Yield: 6 Servings 1 c Molasses 1/2 c Brown sugar 1/2 c Shortening 1 ts Salt 1 tb Ginger 1 ts Baking soda 2 c Flour Cream shortening and sugar. Heat molasses to boiling. Add ginger and salt. Cool. Combine with creamed sugar and shortening. Sift flour, measure, and sift with baking soda. Combine with molasses mixture. Mix thoroughly. Chill overnight. Turn onto lightly floured board. Roll in thin sheet. Cut with floured cutter. Place on slightly oiled baking sheet. Bake in moderate oven (375 F) about 12 minutes. 36 servings. Florence Taft Eaton, Concord, MA. From: Robert-Miles@usa.Net MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Gingerbread Biscotti Categories: Cookies Yield: 50 Servings 1 c Almonds; blanched 3/4 c Sugar 1/4 lb Butter 1/2 c Dark molasses 1/4 c Fresh ginger; minced 3 Eggs 3 c Flour 1/2 tb Baking powder 1 tb Cinnamon 1 ts Nutmeg 1/2 ts Ground Cloves 1/2 ts Allspice 50 Cookies. Toast almonds in a 350 degr. oven for 10-15 minutes till golden. Cool. Chop up. In a mixing bowl, beat sugar, butter, molasses, and ginger until smooth. Add eggs, one at a time, beating well after each. In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and almonds. Add to egg mixture; stir to blend. On two greased 12x15 inch baking sheets, use well-floured hands to pat dough into 4 flat loaves, spacing them evenly on sheets; each loaf should be about 1/2" thick, 2 inches wide and the length of the baking sheet. Bake in a 350 F. oven until browned at edges and springy to touch, about 25 minutes; switch positions of pans halfway through baking. Let loaves stand on baking sheets until cool to touch, then cut into long, 1/2-inch thick diagonal slices. On baking sheets, arrange slices close together with a cut side down. Return to oven and bake at 350 until cookies are brown, 15 to 18 minutes longer; switch positions of pans halfway through baking. Transfer cookies to racks to cool completely. Makes Recipe by: rec.food.recipes busted by Helen Peagram, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Gingerbread Biscotti # 2 Categories: Cookies Yield: 50 Servings 1 c Almonds; blanched 3/4 c Sugar 1/4 lb Butter 1/2 c Molasses; dark 1/2 c Crystallized ginger; Chopped 3 Egg 3 c Flour 1/2 tb Baking powder 1 tb Cinnamon; ground 1 ts Nutmeg; ground 1/2 ts Ground Cloves 1/2 ts Allspice; ground 1 ts Ground ginger 1/2 ts Salt Place almonds in a 8 to 9 inch square pan. Bake in a 350 F. oven until golden, 10 to 15 minutes. Let cool, coarsely chop, and set aside. In large bowl of an electric mixer, beat sugar, butter, molasses, and ginger until smooth. Add eggs, 1 at a time, beating after each addition. In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and almonds. Add to egg mixture; stir to blend. On two greased 12x15 inch baking sheets, use well-floured hands to pat dough into 4 flat loaves, spacing them evenly on sheets; eac h loaf should be about 1/2 inch thick, 2 inches wide and the length of the baking sheet. Bake in a 350 F. oven until browned at edges and springy to touch, about 25 minutes; switch positions of pans halfway through baking. Let loaves stand on baking sheets until cool to touch, then cut into long, 1/2-inch thick diagonal slices. On baking sheets, arrange slices close together with a cut side down. Return to oven and bake at 350 F. until cookies are brown, 15 to 18 minutes longer; switch positions of pans halfway through baking. Transfer biscotti to racks and let cool completely. Serve, or store airtight up to 1 month; freeze for longer storage. NOTES Crystalized ginger can be snipped using kitchen shears busted by Helen Peagram, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Gingerbread Cutouts Categories: Cookies Yield: 120 Servings 1 1/2 c Sugar 1 c Butter, softened 3 tb Molasses 1 Egg 2 tb Water or milk 3 1/4 Cup Pillsbury BEST All Purpose Flour 2 ts Baking soda 2 ts Cinnamon 1 1/2 ts Ginger 1/2 ts Salt 1/2 ts Cardamom 1/2 ts Cloves Dried currants, if Desired 1/2 c Sugar 10 Dozen cookies 1998 The Pillsbury Company 1 Hour for easier handling. In large bowl, combine 1 1/2 cups sugar, butter and molasses; beat until light and fluffy. Add egg and water; blend well. Lightly spoon flour into measuring cup; level off. Add flour and all remaining ingredients except currants and 1/2 cup sugar; mix well to form a smooth dough. Cover with plastic wrap; refrigerate Heat oven to 350 F. On floured surface, roll out 1/3 of dough at a time to 1/8-inch thickness. (Keep remaining dough refrigerated.) Cut with floured 2 1/2-inch gingerbread boy or girl cookie cutters. Place 1-inch apart on ungreased cookie sheets. If desired, decorate cookie cutouts with currants for eyes and buttons. Bake at 350 F. for 9 to 11 minutes or until set. Immediately remove from cookie sheets. Sprinkle sugar over each cookie. Cool 5 minutes or until completely cooled. HIGH ALTITUDE (ABOVE 3500 FEET): No change. Recipe By : Pillsbury Dispatch 11/11/98 From: Alotz@aol.Com Date: Wed, 11 Nov 1998 17:18:58 Est MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Gingerbread for Christmas Trees or Houses Categories: Cookies Yield: 1 Servings 6 c Unsifted flour 1 1/2 ts Ground cinnamon 1 ts Ground ginger 1/2 ts Salt 1 c Dark corn syrup 3/4 c Firmly packed brown sugar 3/4 c Corn oil margarine MMMMM---------------------------ICING-------------------------------- 1 lb Confectioners sugar 4 Egg whites 1/2 ts Cream of tartar Food coloring as Appropriate Prepare pattern pieces: Draw pattern pieces on light cardboard and cut out. In large bowl stir together flour, cinnamon. ginger and salt. In 2-quart saucepan stir together corn syrup, brown sugar and margarine. Stirring occasionally, cook over medium heat until margarine is melted. Stir into flour mixture until well blended. Knead dough with hands until pliable and smooth. Line two (15 1/2 x 12-inch) cookie sheets with foil. Divide dough in half. Place one half on each cookie sheet. Roll out each piece of dough to a 15 1/2 x 12-inch rectangle. Refrigerate 30 minutes. Dust pattern pieces well with flour. Remove 1 cookie sheet of dough from the refrigerator. Place pattern pieces on dough. With a sharp, pointed knife, carefully cut around the pattern. Carefully remove pattern piece and all excess dough. Bake in 350 degree F oven 15 to 18 minutes or until edges begin to brown.While still warm, trim rough edges on slit (for the Christmas tree pattern) and bottom edges. cool completely on wire rack before removing from cookie sheet. Remove foil from back of cookie. Repeat with remaining dough and pattern pieces. On foil-lined cookie sheet, re-roll excess dough to 1/8-inch thickness, cut further pattern pieces as needed, bake as described, for 10 to 12 minutes for this thinner cookie. For icing: In large bowl with mixer at low speed beat 1 pound confectioners sugar, 4 egg whites and 1/2 teaspoon cream of tartar unti blended. Beat at high speed 7 to 10 minutes or until knife drawn through mixture leaves a path. For Christmas trees, divide mixture in half and tint half with green food color. Keep icing covered with damp cloth. This icing will work well in a pastry bag, and will dry to hardness on standing. From an article in the Kingsport Times-News (Kingsport, TN), 12/10/1980. The article mentions the Karo corn syrup kitchens as recipe source. Typed for you by Joan MacDiarmid. From: Joan Macdiarmid Date: 15 Nov 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Gingerbread House [Ohio]> Dolores Mc Cann Categories: Cookies Yield: 2 Servings 1 c Melted solid Crisco 1 c Granulated sugar 1 c Light or dark Karo 2 lg Eggs 5 3/4 Cup Flour 1 ts Baking soda 1 ts Salt 2 ts Ginger 2 ts Cinnamon 1 ts Cloves 1 ts Nutmeg Pour melted Crisco into mixing bowl. Cool slightly; add sugar and Karo, blending well. Add eggs, mixing all until smooth and creamy. Put salt, baking soda and spices into mixture and begin to add flour, just a little at a time. DON'T HURRY THIS STEP! Continue adding as much flour as the dough will absorb. Bake house pieces at 375 degrees for 5-8 minutes. Hints: Make permanent pattern pieces of mylar or other plastic sheet. To roll out: Use heavy duty foil (splash a few drops of water under it so it will stay stationary), roll the dough out, cut into desired shapes that are 1" apart. Remove the excess dough. Place the foil holding the pieces to bake on a cardboard, place in oven and REMOVE THE CARDBOARD BEFORE SHUTTING OVEN DOOR. If pieces bake together, cut apart immediately after removing from oven. Windows: Must be cut before baking. Can add crushed hard candy for "glass" To Assemble: Use royal Icing: 1 1/2 c warm water, 12 Tbsp Meringue powder, 4 pounds powdered sugar. Beat the water and meringue powder till frothy. Add as much p. sugar as necessary. Do not make icing stiff or house will not hold together as long. Using #5 tip, squeeze out icing on both sides of back of house. Stand it up and add sides. Prop with cans of soup, ect., if it doesn't stay firmly together. Place icing on ends of standing sides and add house front. Let dry for 10-15 minutes, then add roof and chimney. Decorate with desired candies using royal icing to place decorations on. Let dry and store covered away from dust. Makes 2-3 Medium-sized houses. Source: an out-of-print book, nwslttr 1-87 Confectionately Yours, Dolores in Hamilton OH From: Dorothy Flatman Date: 13 Nov 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Gingerbread House, My Recipe Categories: Cookies Yield: 10 Servings 1 c Melted solid Crisco 1 c Granulated sugar 1 c Light or dark Karo 2 lg Eggs 5 3/4 Cup Flour 1 ts Baking soda 1 ts Salt 2 ts Ginger 2 ts Cinnamon 1 ts Cloves 1 ts Nutmeg Makes 2-3 Medium-sized houses. : Pour melted Crisco into mixing bowl. Cool slightly; add sugar and Karo, blending well. Add eggs, mixing all until smooth and creamy. Put salt, baking soda and spices into mixture and begin to add flour, just a little at a time. DON'T HURRY THIS STEP! Continue adding as much flour as the dough will absorb. Bake house pieces at 375 degrees for 5-8 minutes. Hints: Make permanent pattern pieces of mylar or other plastic sheet. To roll out: Use heavy duty foil (splash a few drops of water under it so it will stay stationary), roll the dough out, cut into desired shapes that are 1" apart. Remove the excess dough. Place the foil holding the pieces to bake on a cardboard, place in oven and REMOVE THE CARDBOARD BEFORE SHUTTING OVEN DOOR. If pieces bake together, cut apart immediately after removing from oven. Windows: Must be cut before baking. Can add crushed hard candy for "glass" To Assemble" Use royal Icing: 1 1/2 c warm water, 12 Tbsps Meringue powder, 4 pounds powdered sugar. Beat the water and mer.powder til frothy. Add as much p. sugar as necessary. Do not make icing stiff or house will not hold together as long. Using #5 tip, squeeze out icing on both sides of back of house. Stand it up and add sides. Prop with cans of soup, etc., if it doesn't stay firmly together. Place icing on ends of standing sides and add house front. Let dry for 10-15 minutes, then add roof and chimney. Decorate with desired candies using royal icing to place decorations on. Let dry and store covered away from dust. Source: an out-of-print book, nwslttr 1-87 Confectionately Yours, Dolores McCann, Prodigy Food & Wine Board MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Gingerbread Men 2 Categories: Cookies Yield: 1 Servings 2 c Wholewheat flour 1/4 ts Salt 1 ts Baking powder 1 ts Baking soda 2 c Natural bran 3 ts Ground ginger, or to taste 1 ts Mixed spice 1 ts Ground cinnamon 1/3 c Margarine 6 tb Gran. sugar-free Sweetener 1 Egg, beaten 3 tb Orange juice 1 ts Margarine to grease Heat oven to 350 F. Mix flour, salt, baking powder and baking soda, bran and spices together, then rub in margarine until the mixture resembles fine breadcrumbs. Stir the sweetener into the egg and orange juice and beat into the flour mixture. Knead well, and roll out thinly on floured board. Using a cutter, cut into gingerbread men shapes (or other shapes) and place on greased cookie sheets. Bake for 15-20 min or until crisp and lightly browned. Cool on a wire tray and store in an airtight container. TOTAL RECIPE: 1690 cal, 160 g (16 units) carbohydrate, 63 g fiber, 47 g protein, 100 g fat. Source: The Diabetics' Cookbook by Roberta Longstaff & Jim Mann 1984 Shared but not tested by Elizabeth Rodier Oct 93. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Gingerbread Men: Categories: Cookies Yield: 4 Servings 400 g Plain flour 2 tb Ground mixed spice 8 tb Golden syrup 75 g Butter 75 g Brown sugar 1 tb Bicarbonate of soda 2 tb Water 1 Egg 1 Egg yolk Currants or sultanas for The Eyes 1 Sift the flour and spice into a bowl. Measure the golden syrup carefully, leveling off the spoon with a knife and making sure there is none on the underside of the spoon. Put into a saucepan with the butter and brown sugar. Stir over a low heat until the sugar has dissolved and allow to cool. 2 Dissolve the bicarbonate of soda into a bowl containing the water, then add to the dry ingredients with the syrup mixture, egg and egg yolk. Mix together with a wooden spoon to form a soft dough. 3 Roll out to a 6mm thickness. Cut out the gingerbread men and use the currants or sultanas to give them eyes. The excess pastry can be re-rolled and more shapes cut. Bake on a greased tray at 180 degrees C for 20-30 minutes. They can be boxed and wrapped, with maybe just their heads and arms showing for a fun effect! Date: Tuesday, July 27, 1999 9:26 Pm from: Karen Stephens MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Gingerbread Sleigh, Part 1 of 2 Categories: Cookies Yield: 4 Servings 1/2 c Shortening 2 1/2 Cup All purpose flour 1/2 c Sugar 1/2 c Molasses 1 Egg 1 tb Vinegar 1 ts Baking powder 1 ts Ground ginger 1/2 ts Baking soda 1/2 ts Ground cinnamon 1 ts Ground cloves 1 oz Clear red hard candy, Finely Crushed MMMMM-----------------------ROYAL FROSTING---------------------------- 2 Egg whites 3 c Sifted powdered sugar 1/2 ts Vanilla 1/4 ts Cream of tartar MMMMM-------------------------MATERIALS------------------------------ 2 8-3/4 inch long red and White striped candy canes (3/4 inch diameter) 6 3-1/2 inch long red and White striped candy sticks 4 Green striped square hard cn And 4 red striped Square hard candies (from a bag of mixed hard Candies) 2 sm Red gumdrops 2 lg Red gumdrops Silver drages (for Decorating only; do not Eat) (Silver Dots?) 1 4-1/2 inch long red and Green striped candy stick Or 1 5-3/4 inch red and green Striped candy cane To make the royal f Osting; Combine egg whites, Beat shortening in a mixing bowl with electric mixer on medium to high speed for 30 seconds or till softened. Add about half the flour, the sugar, molasses, egg, vinegar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat till thoroughly combined. Beat in remaining flour. Cover and chill 3 hours or till easy to handle. Cut and bake the cookies as directed. powdered sugar, vanilla and cream of tartar in a small mixing bowl. Beat with electric mixer on high speed for 7 to 10 minutes or till the mixture is very stiff. Keep the bowl covered with wet paper towels at all times to prevent the frosting from drying as you work. The frosting can be refrigerated overnight in a tightly covered container. Stir before using. Makes 2 cups. Cutting and Baking Enlarge the pattern pieces on heavy paper. For back of sleigh: Line a baking sheet with foil. Using a floured rolling pin, roll one-fourth of the dough 1/8 to 1/4 inch thick on the foil lined baking sheet. Lay pattern for back of sleigh on dough. Using a sharp knife, cut around pattern and cut out design. Carefully remove excess dough; reserve for re-rolling. Carefully spoon crushed candy into holes. Bake in a 375 oven for 5 minutes. Remove from oven and add additional candy. Bake 5 to 6 minutes more or till edges are lightly browned. Lay pattern on hot cookie and trim side and bottom edges if necessary. Let cool completely on baking sheet. Remove foil. For the other pattern pieces. Roll half the remaining dough to 1/8 to 1/4 inch thickness on an ungreased baking sheet. Lay remaining pattern pieces on dough, leaving at least 1/4 inch of space between pieces. Cut around pattern pieces and remove excess dough. Bake in a 375 oven for 8 to 10 minutes or till edges are lightly browned. Lay pattern pieces on hot cookies and trim edges, if necessary. Let cookies cool 2 minutes, loosen with spatula but do not remove from pan. Cool completely. Remaining dough: On a lightly floured surface roll dough to 1/8 inch thickness. For wreath, cut out a 2 inch round; cut out center with a 1 inch cutter. Cut remaining dough as desired. Place on an ungreased baking sheet. Bake in 375 oven 8 to 10 minutes or till edges are lightly browned. Let stand on baking sheet 1 minute. Cool completely on rack. Decorate as desired. Makes about 16 cookies. Decorating pieces. Fit a decorating bag with a #3 writing tip; fill with royal frosting. Working on a waxed-paper-covered work surface, outline the red candy windows on the back of the sleigh. Let dry. (White) Add a few drops of red food coloring to 1/2 cup Royal Frosting; spoon into decorating bag fitted with #4 writing tip. Outline kick board; pipe swirl design in center. Outline both sidepieces of sleigh. Fit #6 writing tip on white frosting bag. Pipe a line inside red line on top edges only. With red frosting, pipe series of dots 1/4 inch apart inside white line. Pipe a loop from front edge to center of line of dots and on to back edge of each piece. Place silver dragees on soft frosting with edges touching. Let dry 2 hours. From: Pat Stockett Date: 12-14-96 Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Gingerbread Sleigh, Part 2 of 2 Categories: Cookies Yield: 4 Servings Assembling the Sleigh Place the base of the sleigh on a waxed paper covered work surface. Position the sides, back, and kick board, holding them in place with inverted glass measuring cups and inverted custard cups or canned goods. NOTE that the sides, back and kick board angle out from the base.) When pieces are correctly positioned use Royal frosting in a decorating bag fitted with a #16 or #17 star tip to cement the pieces in place. When frosting is partially dry, add additional rows of frosting inside the slight to reinforce the seams. Cement the seat in place with frosting. Let sleigh dry at least 2 hours. While the sleigh is drying, assemble the runners. With a sawing motion, cut the curved end of each 8-3/4 inch long cane at center of curve. (Candy canes and sticks cut more easily while still wrapped.) Place a large red gumdrop on the cut end of each. Set canes aside. Cut four of the 3-1/2 inch long candy sticks in half on angles. Position four of the pieces in a shallow W-shape against each remaining 3-1/2 inch stick with cut ends against the stick. Cement with dollops of frosting. Cement two green square hard candies where the short pieces join each 3-1/2 inch stick. ================== 3-1/2 inch stick, whole /\ /\ 3-1/2 inch sticks cut in half Gum Drop = / \ / \ \================== 8-3/4 inch cane with end shortened *The little square candies are both inside and out at the top of the inverted v of the runner supports. From: Pat Stockett Date: 12-14-96 Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Gingerbread Teddy Bears Categories: Cookies Yield: 24 Servings 1 c Butter (or margarine) 2/3 c Brown sugar 2/3 c Corn syrup and/or molasses 4 c Flour 1 1/2 ts Cinnamon 1 ts Ginger 1/2 ts Ground cloves 3/4 ts Baking soda 1 Egg; lightly beaten 1 1/2 ts Vanilla extract In a saucepan combine butter, brown sugar and corn syrup. Cook and stir over medium heat until sugar dissolves. Pour into large mixing bowl; cool 5 minutes. Sift together flour, cinnamon, ginger, cloves and baking soda. Add egg and vanilla to butter mixture; mix well. Add flour mixture; beat til well mixed. Divide dough in half, cover and chill 2 hours or overnight. For each bear, shape dough into one 1-inch ball, one 3/4-inch ball, six 1/2-inch balls and one 1/4-inch ball. On ungreased cookie sheet flatten the 1-inch ball to 1/2" thickness for body. Attach the 3/4-inch ball for head and flatten to 1/2" thickness. Attach the 1/2-inch balls for arms, legs and ears. Attach the 1/4-inch ball for nose. Bake at 350 degrees for 8 to 10 minutes, cool and decorate. I usually make these smaller than described here; about 1/2 the size. Also, the ears start to look like MOUSE ears if they're not a little smaller than the arms and legs. Roll the nose ball to make it more oval in shape and place it on the LOWER half of the bear's face. These can be decorated with any icing-- I use tinted Royal icing made from meringue powder to add eyes, nose and bow tie to each bear. For Easter, make these into bunnies. Use only light corn syrup, no molasses. Substitute white sugar for the brown sugar. Omit spices and add a bit of almond extract if desired. Make them the same way, but make two long ears on the top and two cheek-balls instead of the nose-ball. Decorate with pastel icings. Karen Mintzias TCVC49A MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Gingered White-Chocolate Biscotti Categories: Cookies Yield: 24 Servings 2 c All-purpose flour 2/3 c Sugar 2 tb Minced crystallized Ginger 1 ts Baking soda 1/2 ts Salt 4 oz Premium White Chocolate Bar Finely Chopped/Abt 3/4 Cup 1 ts Vanilla extract 2 Eggs 1 Egg white Vegetable cooking spray Combine first 6 ingredients in a large bowl. Combine the vanilla and next 2 ingredients, and add to the flour mixture, stirring until well-blended (dough will be dry). Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness. Bake at 350 degrees for 30 minutes. Remove roll from baking sheet to a wire rack, and let cool 10 minutes. Cut roll diagonally into 24 (1/2-inch) slices, and place slices, cut sides down, on baking sheet. Reduce oven temperature to 325 degrees, and bake for 10 minutes. Turn the cookies over, and bake for an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, and let cool completely on wire rack. Yield: 2 dozen (serving size: 1 cookie). NUTRITIONAL INFORMATION: CALORIES 96 (20% from fat); PROTEIN 2g; FAT 2.1g (sat 1.1g, mono 0.2g, poly 0.1g); CARB 17.3g; FIBER 0.3g; CHOL 19mg; IRON 0.8mg; SODIUM 114mg; CALC 7mg. Reformatted by Olivia Liebermann Recipe by: Cooking Light YEAR: 1995 ISSUE: March busted by Helen Peagram, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Gingernuts [Tbbc] Categories: Cookies Yield: 1 Servings 240 g Flour, plain [8oz]. 1 pn Salt 1 ts Powdered ginger 60 g Brown sugar. 1 ts Bicarbonate of soda. 2 tb Milk. 2 tb Treacle. 60 g Butter or margarine [2oz]. Heat the oven at 180^C/350^F and grease a biscuit slide. Mix the flour, salt, ginger and sugar together in a bowl. Mix the baking soda into the milk. Melt the treacle and the butter and add to the milk. Mix with the dry ingredients to form a dough. Mould the dough into a ball and roll it out, on a floured board, to a thickness of about 5mm [1/6inch]. Cut out with an eggcup or a round biscuits cutter. Place on a greased biscuit slide and cook for about 10 minutes. from THE BABYBOOMERS COOKBOOK by HELEN TOWNSEND typed by KEVIN JCJD SYMONS From: Greg Mayman Date: 12 Mar 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Gingersnaps 3 Categories: Cookies Yield: 1 Servings 12 oz Butter 12 oz Brown sugar 2 ts Salt 2 tb Powdered ginger 1 1/2 c Molasses 2 Eggs 1/2 oz Baking soda 2 lb Cake flour Cream the first set of ingredients until fluffy. Gradually cream in the second batch. Fold in the flour. While still soft, you can bag this batter out, or roll up in a sheet of paper, as for a composed butter. Chill and slice thin. Bake at 400 F about 8 minutes, until the edges brown. Delicious cookies! Store them in an airtight container to prolong crispness. Amy Handler MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Gingersnaps 4 Categories: Cookies Yield: 4 Servings 1 ts Ground ginger 1 ts Ground cloves 1/2 ts Ground cinnamon 1 ts Baking soda 1/2 c Unsalted butter, at room Temperature 2 tb Molasses 2 tb Light corn syrup 1 lg Egg 1 ts White vinegar 1 c White sugar 2 c Unbleached or white Presifted all-purpose flour Mix together the ginger, cloves, cinnamon and baking soda and set aside. Preheat the oven to 325F. Beat the butter, molasses and corn syup until smooth. Beat in the egg, vinegar, spice mixture, sugar and flour, in that order. Using damp hands, roll the dough into 1"-diameter balls. Place about 1" apart on ungreased baking sheets. Slightly flatten the balls with the wet tines of a fork. Then gently press again, with the tines at right angles to the marks already on the cookies, to flatten them till they're about 1/2" high. The crisscross pattern on top of the cookies gives them their traditional crinkly top. Bake for 15 minutes for chewy cookies, 18 minutes if you prefer them crisper. Remove the baking sheets from the oven and let the cookies cool in place for 3-4 minutes. Then carefully move with a spatula to a cooking rack. Eat warm or at room temperature. Makes 70 cookies. "A British favorite for hundreds of years, these are now so popular in ex-colonies such as the United States that we feel they're typically all-American. The main difference between snaps and rolled cookies is that these have a greater proportion of sugar, which is what makes them chewy or brittle, depending on how long they're baked. In England, they're sometimes rolled around a spoon handle while hot, then filled with whipped cream just before serving. "If you have only two baking sheets, cover them with foil or parchment before you drop on the cookies. Slide the foil with the baked cookies off the sheet and slide on another piece covered with unbaked cookies." From: Hvane@shrewsbury.Org Date: Fri, 4 Jun 1999 22:53:02 ~0700 MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Gingersnaps 5 Categories: Cookies Yield: 30 Servings 2 1/2 Cup Flour 1/2 ts Baking soda 1/4 ts Salt 2 ts Ground ginger 1 ts Diced crystallized ginger 1/2 ts Allspice 1/2 ts Ground black pepper 1 1/4 Cup Dark brown sugar; Firmly Packed 3/4 c Butter; softened 1/4 c Unsulphured molasses By Nancy Van Ess Preheat oven to 300 degrees. In a med. bowl, mix sugar and butter with an electric mixer set at med. speed. Scrape down the sides of the bowl. Add egg and molasses, and beat at med. speed until light and fluffy. Add the flour mixture and mix at low speed just until combined. Do not overmix. Chill the dough in the refrigerator for 1 hour--the dough will be less sticky and easier to handle. Form dough into balls 1" in diameter. Place onto ungreased cookie sheets, 1 1/2" apart. Bake 24-25 min. Use a spatula to immediately transfer cookies to a cool, flat surface. Recipe by: Mrs. Fields Cookie Book CONVERTED TO MM BY HELEN PEAGRAM on Marcday,, h 13, 199, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Gingersnaps 6 Categories: Cookies Yield: 4 Servings 3/4 c Margarine, softened 1/4 c Molasses 1 Egg 2 1/4 Cup Unbleached flour 1 c Brown sugar, packed 1 ts Baking soda 2 ts Ginger 1 ts Cloves 2 ts Cinnamon 1/4 c Granulated sugar Preheat oven at 375. In a mixing bowl, combine margarine, molasses, and egg. In another mixing bowl, combine flour, brown sugar, baking soda, ginger, cloves and cinnamon. Mix wet ingredients with dry ingredients just until moistened. Shape dough into 1" balls. Roll balls in granulated sugar to coat. Place balls 2" apart onto unprepared baking sheets. Bake for 10 minutes or till edges are set and tops are crackled. Anita A. Matejka; matejka@bga.com davidg@clam.rutgers.edu; 6-21-95 Recipe By : Anita A. Matejka Serving Size : 48 Preparation Time :0:15 From: "Steven Friedman" on Jun 24, 1999 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Graham Cracker House Categories: Cookies Yield: 1 Servings MMMMM------------------------ROYAL ICING----------------------------- 3 tb Meringue powder 4 c Powdered sugar 10 tb Water; (10 to 12) Beat all ingredients at low speed for 10 minutes or until forms peak. This icing works as a glue but is edible. Put icing in a pastry bag and squeeze on the edges of a whole graham cracker that is lying flat on a table, creating a base. Place 4 more crackers on the base, creating walls. To create a roof, ice two crackers together at an angle. Ice the roof onto the house. Let set for 12 hours. Decorate as you wish with any king of candy. Use the royal icing to hold the candy on, also. From: Uk Recipe Archive MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Graham Crackers [Mennonite] Categories: Cookies Yield: 72 Servings 1 c Shortening 2 c Brown sugar 1 c Granulated sugar 2 c White flour 4 c Graham flour 1 ts Soda 2 ts Baking powder 1/2 ts Salt 1 c Sweet or sour milk 1 ts Vanilla Cream the shortening and sugar together until fluffy. Add vanilla. Sift flour. Measure, and add salt, soda, and baking powder. Sift again. Add sifted dry ingredients alternately with milk. Mix thoroughly with each addition. Chill dough in refrigerator overnight. In the morning, turn out on floured board and roll as thin as possible. Cut in squares or any shape desired. Place 1 inch apart on a greased cookie sheet. Bake at 350 degrees until crisp and a golden brown. Makes about 6 dozen cookies. Recipe from Mrs. Henry E. Yoder, Grantsville, MD in _Mennonite Community Cookbook_ Mary Emma Showalter, 1950, 1963 ISBN 87883-0411 Typos by Jeff Pruett From: Mother@aztec.Asu.Edu (Mike Sheets MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Grandma's Crackle Tops Categories: Cookies Yield: 5 Servings 2 3/4 Cup Flour 2 ts Baking soda 1/2 ts Salt 2 ts Pumpkin pie spice 3/4 c Butter 3/4 c Sugar 1/2 c Molasses 1 Egg 1 ts Vanilla Granulated sugar Sift flour, baking soda, salt and pumpkin pie spice together. Beat butter and 3/4 cup sugar until light and fluffy in a large bowl with an electric mixer on high speed. Beat in molasses and egg until smooth. Stir in vanilla. Blend in sifted flour mixture to make a soft dough; cover bowl with plastic wrap. Refrigerate 4 hours, or until stiff enough to handle. Sprinkle granulated sugar on wax paper. Roll dough into 1-inch balls between the palms of the hands. Roll cookie dough in sugar. Place balls, 3 inches apart, on ungreased cookie sheets. Flatten with bottom of glass dipped in sugar. Sprinkle cookies with a few drops of water (this will give the crackle tops.) Bake in moderate (375 F) oven for 10 minutes, or until cookies are firm but not hard. Cool sheets on wire racks for 5 minutes, then remove cookies and cool them completely on the wire rack. Store in a tightly covered tin. Family Circle, 1978 MM by Dave Sacerdote MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Grandma's Gingerbread House Categories: Cookies Yield: 1 Servings 5 c Flour 1 ts Baking soda 1 ts Salt 2 ts Ginger 2 ts Cinnamon 1 ts Nutmeg 1 ts Cloves 1 c Shortening 1 c Sugar 1 1/4 Cup Molasses 2 Eggs; beaten MMMMM------------------------ROYAL ICING----------------------------- 2 lb Powdered sugar 6 Egg whites 1 ts Cream of tartar 1. Thoroughly blend flour, soda, salt and spices. Melt shortening in large saucepan. Add sugar, molasses and eggs; mix well. Cool, then add four cups of the blended dry ingredients and mix well. Preheat oven to 350F. 2. Turn mixture onto lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make a firm dough. 3. Roll out dough on flat cookie sheets. Lay gingerbread house patterns lightly on rolled-out dough and cut around edges with sharp knife. Pick up scraps around cut pieces. Continue rolling out dough and cutting out pieces on cookie sheets, making sure to keep walls, roof and small pieces on separate cookie sheets. Bake one cookie sheet at a time in preheated oven. Large pieces may bake as long as fourteen minutes, depending on thickness . For small pieces, rolled thinly, six or seven minutes may be enough. Check frequently to avoid over-browning. 4. Remove from cookie sheets and cool about 30 minutes on wire racks. Then cover a flat surface with paper toweling and place baked pieces on it to dry overnight before assembling house. 5. Assemble gingerbread house using Royal Icing: 2 lb powdered sugar, 6 egg whites, 1 tsp cream of tartar. This dough is delicious and rolls out smoothly. The baked dough is strong and rigid to support weight of candy and icing trims, and the house is very easy to put together. The icing will dry quickly and hold tight. Be sure to keep the icing covered with a damp cloth while not using. Here are the measurements of my gingerbread house pattern pieces: Side Walls (2): 7 5/8" x 4 7/8" House Front & Back (2): 7" x 4 7/8" high at sides, 8 3/8" high at center Roof (2): 8 3/4" x 6 1/8" Chimney (2): 2 1/8" x 2 7/8" high at sides, 1 7/8" high at center Chimney sides (2): 1 1/8" x 2 7/8" Door: 1 1/2" x 3 1/4" high at center (top is rounded) posted by Jeanne Geake MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Grandma's Gingerbread House [America] Categories: Cookies Yield: 1 Servings 5 c Flour 1 ts Baking soda 1 ts Salt 2 ts Ginger 2 ts Cinnamon 1 ts Nutmeg 1 ts Cloves 1 c Shortening 1 c Sugar 1 1/4 Cup Molasses 2 Eggs; beaten MMMMM------------------------ROYAL ICING----------------------------- 2 lb Powdered sugar 6 Egg whites 1 ts Cream of tartar 1. Thoroughly blend flour, soda, salt and spices. Melt shortening in large saucepan. Add sugar, molasses and eggs; mix well. Cool, then add four cups of the blended dry ingredients and mix well. Preheat oven to 350F. 2. Turn mixture onto lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make a firm dough. 3. Roll out dough on flat cookie sheets. Lay gingerbread house patterns lightly on rolled-out dough and cut around edges with sharp knife. Pick up scraps around cut pieces. Continue rolling out dough and cutting out pieces on cookie sheets, making sure to keep walls, roof and small pieces on separate cookie sheets. Bake one cookie sheet at a time in preheated oven. Large pieces may bake as long as fourteen minutes, depending on thickness . For small pieces, rolled thinly, six or seven minutes may be enough. Check frequently to avoid over-browning. 4. Remove from cookie sheets and cool about 30 minutes on wire racks. Then cover a flat surface with paper toweling and place baked pieces on it to dry overnight before assembling house. 5. Assemble gingerbread house using Royal Icing: 2 lb powdered sugar, 6 egg whites, 1 tsp cream of tartar. This dough is delicious and rolls out smoothly. The baked dough is strong and rigid to support weight of candy and icing trims, and the house is very easy to put together. The icing will dry quickly and hold tight. Be sure to keep the icing covered with a damp cloth while not using. Here are the measurements of my gingerbread house pattern pieces: Side Walls (2): 7 5/8" x 4 7/8" House Front & Back (2): 7" x 4 7/8" high at sides, 8 3/8" high at center Roof (2): 8 3/4" x 6 1/8" Chimney (2): 2 1/8" x 2 7/8" high at sides, 1 7/8" high at center Chimney sides (2): 1 1/8" x 2 7/8" Door: 1 1/2" x 3 1/4" high at center (top is rounded) posted by Jeanne Geake From: Dorothy Flatman Date: 13 Nov 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Grandmas Chocolate Crinkles Categories: Cookies Yield: 1 Servings 1 c Shortening 1 c White sugar 1 c Brown sugar 2 lg Eggs 1 ts Vanilla 3 1/2 Cup Flour 1 ts Soda 1/2 ts Salt 1/3 c Sour cream 1 c Chocolate chips, melted Powdered sugar Cream shortening and sugars. Add eggs, one at a time, beating well, and vanilla. Sift dry ingredients together. Add to creamed mixture. Stir in sour cream and melted chocolate chips. Roll small bits of dough into balls and dip in powdered sugar. Bake at 350 for about 12 minutes - depending on size of cookies. St. Lukes == Courtesy of Dale & Gail Shipp, Columbia Md. == MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Great Balls of Whiskey Categories: Cookies Yield: 1 Servings MMMMM-----------------FORMATTED BY TRISH MCKENNA---------------------- Vanilla wafers finely Ground In food processor 1 1/2 c Pecans, also finely ground 3 tb Cocoa powder 3 tb Light Karo syrup 1/4 c Whiskey Powdered sugar for rolling : Grind the vanilla wafers to the consistency of sawdust. Chop the pecans until finely ground. Combine all ingredients except the powdered sugar in a bowl and mix with hands until well mixed. Squeeze and roll into balls about 1 1/2 inches diameter, roll in powdered sugar, and store in an airtight container. : NOTE: If you'd rather not have the alcohol, substitute coffee for the whiskey. : FROM: Beat the Clock Cooking by Lisa Revino (I think that was her name), as seen on our noon news spot. Check out her website at http://www.fastcooking.com Or, call 1-800-37 COOK 7 to order the cookbook and/or sign up for a newsletter. Nice folks. :) Formatted to MM by Trish McKenna on 1/2/98. From: "Robert Ellis"