Ginger Bread Men

Here is another gift idea, or as something to set out with the yummy popcorn!

1/2 cup shortening
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup molasses
1 egg (Or egg replacer)
1 tablespoon vinegar
2-1/2 cups all-purpose flourDecorative icing in colors desired
Miniature candies (optional)

In a mixing bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat untill combined, scraping bowl. Beat in the molasses, egg, and vinegar untill combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Divide dough in half. Cover and chill for 3 hours or until easy to handle.

Grease a cookie sheet; set aside. On a lightly floured surface, roll half of the dough at a time to 1/8-inch thick. Using a 1-1/2 inch cookie cutter, cut into desired shapes. Place one inch apart on the prepared cookie sheet. Add holes at hands using a straw (as directed in step 2 on the first page).

Bake in a 375 degree F oven for 5 to 6 minutes or until edges are lightly browned. Cool on cookie sheet 1 minute. Transfer cookies to a wire rack and let cool. If desired, decorate cookies with icing and candies. Makes 36 to 48 cookies.

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You could make a ginger bread man garland! Read directions below!

Make cookie dough (see recipe on next page) and shape several gingerbread friends in the size desired.

Before baking, use a straw to make a small hole in each hand. Bake and cool cookies as directed.

Decorate as desired using icing and candies.

Join hands. Connect the cookies together by threading thin ribbon through the holes in their hands. Knot the ribbon and trim the ends.

-Better homes and Gardens

(~AJ)

Yummy popcorn

With the Christmas right at the door here is a recipe you could try and if you like it, share with your family...maybe as a gift or just something laying out for people to grab and munch on while sitting and chatting by the fire!

1/4 cup un-popped popcorn
1/4 dry roasted peanuts
1/4 cup molasses
1/4 peanut natural butter
1/4 teaspoon salt

Pop popcorn in an air popper.

In a large mixing bowl, combine popcorn and peanuts and set aside.


In a saucepan over medium heat, stir together molasses, peanut butter, and salt. Heat until just blended together. Drizzle over popcorn and peanuts, mixing until wll coated. Put on baking sheets and bake 1 1/2 hours at 200 degrees, until crispy. -Linda
Per serving: Cal. 346 Fat 18.4g Sat. fat 3g Sod. 296 mg Carb. 40g Diet. Fiber 2.5g Prot. 11g

From Cooking With the Micheff Sisters -A Vegan Vegetarian Cookbook-

You could try rolling the popcorn into balls and then baking them. It was just an idea I had. I haven't tried it yet. If you do, please let me know how it turns out!!! I hope you enjoy this!!

(~AJ )

Chocolate Pudding

5 cup Milk

2 1/2 tsp Vanilla

1 tsp Salt

3/4 cup Sugar

1/2 cup Cornstarch

1/2 cup cocoa or carob powder

Pour into sauce pan and thicken, stirring constantley. If you don't keep stirring it will get burned. View the video to see how it should look when it's done. It will thicken more as it cools. It is good warm but even better cold.

Southwestern Bean Soup

• 1 large onion, chopped
• 1 clove garlic, minced fine.
  
• 1 teaspoon olive oil
  
• 2 quarts canned tomatoes, diced
• 1-2 tablespoons McKay's Chicken Style Seasoning
  
• 2 cups water
• 2 15- ounce can kidney beans, rinsed and drained
  
• 1 15-ounce black beans, rinsed and drained
• 1 15-ounce can great northern beans, rinsed and drained
• 1 15-ounce ounce can pinto beans, rinsed and drained
• 1 cup corn, raw or frozen
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1/4 teaspoon hot pepper sauce

In a large cooking pot, saute onion and garlic in olive oil until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes. Serve hot!

Note from author : I love this soup on a cold day, but it tastes so good you don't have to wait for winter to enjoy it. Try adding a variety of different beans just for something different. If you like your soup a little spicier, add a tablespoon of jalapeno peppers. Now that will warm you up! --- Brenda


Per serving: Cal. 222 Fat 1.5g Sat. fat 0.2g Sod. 610mg Carb.41 Diet. Fiber 11.9g Prot. 12.3g

From the book Cooking with the Micheff sister A Vegan Vegetarian Cookbook.



~AJ

Apple Pie

Hi, I'm Alyssa, Maranda's sister. I hope you try out this recipe and like it as much as I do! Put some ice cream or whipped cream on top and you've got the best and most healthy dessert in the world! :)

Alyssa’s Apple Pie

Crust (makes top and bottom)
1 cup whole wheat flour
2 cups white flour
1 cup oil
2/3 cup milk
½ tsp salt
Mix dry ingredients then add wet ingredients, stir with a fork. Divide in half. Roll in between 2 sheets of wax paper, take top off and leave it on the bottom. Put glass dish on top of crust and flip.
Dutch Apple pie topping
(if you make this, cut the crust recipe in half)
½ cup sugar, ½ cup flour,
3 T butter creamed together
Filling
6-8 peeled, thinly sliced apples (if apples are small, you’ll need more)
1/3 cup sugar (or more if apples are tart)
½ tsp cinnamon
3 T butter
3 T flour (will keep crust from being soggy)
Melt the butter and pour it over apples. Mix sugar and cinnamon together then pour on apples. Put in pie crust and put top crust (or Dutch topping) on top. Make sure you have plenty of apples because they will shrink when baked. You want to have a nice big pie. Sprinkle sugar on top then Bake at 350° F for 45 to an hour or until crust is nice and brown.