1 cup shortening, 1 cup sugar, 1 egg, 1 cup molasses, 2 Tbsp. vinegar, 5 cups sifted all-purpose flour, 1 1/2 tsp. baking soda, 1/2 tsp. salt, 2 to 3 tsp. ground ginger, 1 tsp. ground cinnamon, 1 tsp. ground cloves,
Cream shortening and sugar. Beat in egg, molasses, and vinegar. Sift together dry ingredients and blend into creamed mixture. Chill 3 hours. Roll dough on lightly floured surface to 1/8 inch thick. Cut in shapes. Place 1 inch apart on cookie sheet. Bake at 375F for 5 to 6 minutes. Cool slightly on cookie sheet and then remove to rack.
Makes about 5 dozen.
Ingredients: 1 egg, 1 tablespoon all-purpose flour, 3/4 cup white sugar, 1/2 teaspoon salt, 1 1/2 cups pumpkin puree, 1 1/2 cups evaporated milk, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 2 tablespoons light corn syrup, 1 9 inch unbaked pie shell,
Directions: 1 Preheat oven to 450 degrees F (230 degrees C). 2 Add the sugar gradually to the pumpkin puree. Beat well an stir in the flour, salt and spices. Stir in the corn syrup and beat well. Stir in the slightly beaten egg, then slowly add the evaporated milk, mixing until well blended. Pour the batter into the unbaked pie shell. 3 Bake at 450 degrees F (230 degrees C) for 10 minutes then reduce the oven temperature to 325 degrees F (165 degrees F) and continue baking pie for an additional 30 minutes or until a knife inserted into the mixture comes out clean.
Makes 1 - 9 inch pie
Ingredients 3 cups all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon salt, 1 cup (2 sticks) unsalted butter or margarine (at room temperature), 1 cup granulated sugar, 2 large eggs, 2 teaspoons vanilla extract, 2 teaspoons grated lemon rind, multicolored sugar sprinkles (optional)
For icing: 2 1/2 cups sifted confectioners sugar, 1/2 teaspoon vanilla extract, 3 to 4 tablespoons cold water, assorted food colors.
Makes about 6 dozen cookies. Preparation time: 45 minutes. Chilling time: 2 hours. Cooking time: 8 minutes.
Step 1: Onto a piece of waxed paper, sift 2 1/2 cups of the flour, the baking powder, and salt. In a large bowl, with an electric mixer on high, cream the butter and sugar until light yellow and fluffy.
Step 2: Beat in the eggs, one at a time, then the vanilla and lemon rind. Using a wooden spoon, stir in the flour mixture. Divide into three equal pieces, wrap in plastic wrap, and refrigerate for at least 2 hours or until thoroughly chilled.
Step 3: Preheat the oven to 350° butter three baking sheets. On a surface lightly floured with about 1/3 of the remaining 1/2 cup of flour, roll out 1 piece of dough, 1/4 inch thick, and cut into shapes with cookie cutters.
Step 4: With a spatula, transfer to the baking sheets, sprinkle with the sugar if you wish, and bake for 8 minutes or just until edge starts to brown. Let cool on the baking sheets for 2 minutes, then transfer to racks to cool. Repeat with the remaining dough. Decorate as desired using the icing. Store in an airtight container, but do not freeze frosted cookies.
Step 5: Making the Icing In a small bowl, stir the sugar with the vanilla, then add enough water to make a stiff icing. Divide into small cups and color as you wish. When the cookies are cold, pipe out designs, such as smiling faces, zigzags, bow ties for men and aprons for women. If using different colors of icing, let one color dry before piping the next.
1 (6 oz.) Ready-made Keebler Chocolate Pie Crust, 1 (14 0z.) can Eagle Brand Regular or Low Fat Sweetened Condensed Milk (NOT evaporated milk), 1-1 ½ teaspoons peppermint extract, 10-12 drops green food coloring, optional, 2 cups (1 pint) Borden Whipping Cream, whipped.
In a large mixer bowl, combine sweetened condensed milk, peppermint extract and food coloring, if desired. Fold in whipping cream, Put into crust, cover. Freeze for 6 hours or until firm. Garnish as desired. Freeze leftovers.
Makes one pie.
Mix in the bottom of a 9x13 pan. Pat until mixture forms a crust.
Soften gelatin in water. Combine egg yolks with milk and cook in double boiler until mixture coats a metal spoon. Add gelatin and candy. Stir until dissolved. Chill until slightly thickened. Fold in whipped topping and food coloring until mixture is pink. Add salt to egg whites (4 whites- including the egg white from the chocolate topping) in a small bowl. Beat until soft peaks form. Add sugar gradually, beating until stiff. Fold into pink mixture. Pour onto graham cracker crust in 9x13 pan.
Melt chocolate, cream together butter and sugar, add chocolate and egg yolk, add water and mix thoroughly. Spread over pie and refrigerate.
In a bowl, combine pretzels, butter, and sugar. Press into the bottom of an ungreased 9x13 inch-baking pan. Bake at 350 degrees for 10 minutes. Cool. In a mixing bowl, beat whipped topping, cream cheese, and sugar until smooth. Spread over pretzel crust. Chill. For topping, dissolve gelatin in boiling water in a large bowl. Stir in strawberries with syrup; chill until partially set. Carefully spoon over filling. Chill for about 4-6 hours or until firm. Cut into squares; serve with a dollop of whipped topping if desired.
