Ingredients :
Thaw and dilute with the following. 1 can (6 oz.) frozen grape juice
3 cans water
2 tbsp. honey
2 tbsp. lemon juice
1/4 tsp. ground ginger
1 cinnamon stick
2 whole cloves
In a sauce pan heat all ingredients over low heat until hot. Mix well. Let stand 5 minutes. Does not have to cool to serve. Remove cinnamon and cloves. Vary by adding 1/2 cup orange juice.
Ingredients :
1 cup butter, softened
1 cup icing sugar
1 egg
1 tsp almond extract
1 tsp vanilla
2 3/4 cups all purpose flour
1 tsp baking powder
1 tsp salt
3/4 cup whole blanched almonds
1 tube red decorator gel
In bowl beat together butter, sugar, egg, almond extract and vanilla; beat in flour; baking powder and salt. Cover and refrigerate for 30 minutes. Working with one-quarter of the dough at a time and keeping remaining dough refrigerated, roll heaping teaspoons full of dough into finger shape for each cookie. Press almond firmly into one end for nail. Squeeze in center to create knuckle shape. Using a paring knife make slashes in several places to form knuckle. Place on lightly greased cookie sheet in 325 degree over for 20-25 minutes or until pale or golden. Let cool for three minutes. Lift up almond; squeeze red decorator gel onto nail bed and press almond back in place so gel oozes out from underneath. Remove from cookie sheet and let cool. Repeat with remaining dough. Makes about 5 doz fingers!
Ingredients :
12 large apples
1 8-ounce jar boysenberry jam
4 tablespoons butter
12 gummy worms
Preheat oven to 350 degrees.
Core apples from the stem end to 1/2 inch from the bottom. Do not
push through. Stuff each hole with 1 teaspoon each jam and butter.
Place in a pan and bake uncovered for 35 to 45 minutes, depending
on the size of the apples. When done, the apple should be tender but
not mushy. Remove the apples from the oven. Let cool 15 minutes. Now
set each apple in a bowl and spoon syrup from the baking pan around
it. In top of each apple, insert a gummy worm with at least half of
its body protruding. Makes 12
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