I was asked to do the Halloween Sugar Cookies & icing for our church for their Friday night Kids Club & Tuesday Play Cafe Playgroup. I really enjoyed that. I love helping out. I wish I volunteered more of my time.
Combine flour, cornstarch, baking powder, and salt. Set the bowl aside. In another bowl, cream the butter with the sugar and vanilla. Add the eggs, one at a time, and continue beating until smooth. With a wooden spoon, combine with the dry ingredients that you have put aside. Use your hands, shape the dough into two discs. Cover them with plastic wrap and refrigerator for an 1 hour. On a floured work surface, roll out the dough to about 3 to 5-mm (1/8 to 1/4-inch) thick. Cut out cookies, using a cookie cutter. Spread the cookies of the same size on the same sheet, because the cooking time may vary. Bake, one sheet at a time, 8 to 10 minutes take out before edges get browned. Let them cool.
2 TBSP butter or margarine 2 bags white chocolate chips 2 bags of mini marshmallows 1 1/2 cups chopped red and green gumdrops (I buy these from bulk Barn in Canada) Peek a Boo lolLine a 8×8 square with parchment paper. Cut the gumdrops in half. Melt the butter, white chocolate chips and marshmallows together. To do this I create a double boiler. This ensures that the mixture doesn’t burn. Stir the mixture until it is smooth and melted together, making sure not to cook the mixture…just melt, not cook. Remove from heat. Let cool couple minutes. Stir in the gumdrops. Mix well. Pour the mixture into the prepared pan. The mixture will be very sticky, so I use a lightly greased piece of parchment paper to help spread and pat the mixture down into the pan. Refrigerate for at least 2 hours before cutting, overnight is best. I used a pizza Pan so mine are thiner. I find they do work better in the 8×8 pan. Lucky saids Hi!
This was kinda an experiment that went well! Kids and hubby loved it. Cut top off sweet pumpkin and clean it out. I place it on a cast iron pan. In a bowl I added cut apples, can of peaches with juice, cut oranges, half cup cranberries, and some cinnamon. Mix well. Let that sit for a couple hours.I drained juices from fruit and stuffed that into the pumpkin. Put pumpkin top back on. I baked 350 for about an hour!Lucky loves pumpkin, he’s ready as always!
3 large eggs 3/4 cup granulated sugar Pinch of salt 1/2CUP fresh lime juice Zest of 1 large or two small limes 4TBSP unsalted butter diced
I had lots of limes to use up. I made a double batch with this one. Lucky loves being in the kitchenPlace eggs, sugar, salt, juice, and zest in saucepan. Whisk the ingredients together until smooth. Place over low heat. Stir constantly with a wooden spoon until the mixture thickens, about 4-5 minutes. Add the butter. Stir until smooth. Remove from heat and pour into jar(s). Makes just shy of 2 cups.
We enjoy eating this on Gram crackers. Lucky with the Lime Curd lol
We love this recipe. We love gingerbread cookie flavour. Put together & set aside 3CUPS flour 1/2TSP baking soda 1/4TSP baking powder 3TSP ground ginger 2TSP ground cinnamon 1/2TSP salt Beat 1/2CUP each softened butter & 1/2CUP packed brown sugar. Add 1 egg and 1/2 molasses. Add in flour mixture & beat well. When mixed. Divide in half. Saran and put in fridge for an hour. Heat oven to 350 Use a floured surface and roll out dough about 1/3″thick. Use cookie cutters of your choice. I have gingerbread house cookie cutters. (Best thing ever!) We like to make our own houses. Bake 7-8 minutes. Transfer to wire rack and let cool before decorating.
I made some balls and roll them in sugar. Flatten a bit. And take chopsticks to put some imprints in them. I call these ginger snaps (not really but it’s what I call them)This recipe makes for of my houses and lots of cookies.
