Christmas Treats

Gingerbread Cookies 
Ingredients
•    1/2 cup butter, softened
•    3/4 cup packed dark brown sugar
•    1/3 cup molasses
•    1 large egg
•    2 tablespoons water
•    2-2/3 cups all-purpose flour
•    1 teaspoon baking soda
•    1/2 teaspoon salt
•    2 teaspoons ground ginger
•    1/2 teaspoon ground cinnamon
•    1/2 teaspoon ground nutmeg
•    1/2 teaspoon ground allspice
•    Frosting (icing) of choice

Directions
1.    Cream butter and brown sugar until light and fluffy. Beat in molasses, egg and water. In another bowl, whisk together remaining ingredients minus frosting; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate until easy to handle, about 30 minutes.
2.    Preheat oven to 350° F (177 C). On a lightly floured surface, roll each portion of dough to 1/8-inch thickness. Cut with a floured 4-in gingerbread man cookie cutter. Place 2 in apart on greased baking sheets.
3.    Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Frost as desired. 
Yield: 26 servings

Fruit Cake
 
Ingredients
•    3 cups coarsely chopped Brazil nuts or other nuts (walnuts, pecans or hazelnuts)
•    1 pound pitted dates, coarsely chopped
•    1 cup halved maraschino cherries
•    3/4 cup all-purpose flour
•    3/4 cup sugar
•    1/2 teaspoon baking powder
•    1/2 teaspoon salt
•    3 eggs
•    1 teaspoon vanilla extract

Directions
1.    In a large bowl, combine the nuts, dates and cherries. Combine the flour, sugar, baking powder and salt; add to nut mixture, stirring until nuts and fruit are well coated.
2.    In a small bowl, beat eggs until foamy; stir in vanilla. Fold into nut mixture and mix well. Pour into a greased and parchment paper-lined 9-in. x 5-in. loaf pan.
3.    Bake at 300° (149 C) for 1-3/4 hours or until a toothpick inserted near the centre comes out clean. Cool for 10 minutes before removing from pan to a wire rack. 
Yield: 24 servings.
Source: tasteofhome.com

Christmas Treats

Gingerbread Cookies Ingredients 1/2 cup butter, softened 3/4 cup packed dark brown sugar 1/3 cup molasses 1 large egg 2 tablespoons water 2-2/3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice Frosting (icing) of choice Directions 1. Cream butter and brown sugar until light and fluffy. Beat in molasses, egg and water. In another bowl, whisk together remaining ingredients minus frosting; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate until easy to handle, about 30 minutes. 2. Preheat oven to 350 F (177 C). On a lightly floured surface, roll each portion of dough to 1/8-inch thickness. Cut with a floured 4-in gingerbread man cookie cutter. Place 2 in apart on greased baking sheets. 3. Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Frost as desired. Yield: 26 servings Fruit Cake Ingredients 3 cups coarsely chopped Brazil nuts or other nuts (walnuts, pecans or hazelnuts) 1 pound pitted dates, coarsely chopped 1 cup halved maraschino cherries 3/4 cup all-purpose flour 3/4 cup sugar 1/2 teaspoon baking powder 1/2 teaspoon salt 3 eggs 1 teaspoon vanilla extract Directions 1. In a large bowl, combine the nuts, dates and cherries. Combine the flour, sugar, baking powder and salt; add to nut mixture, stirring until nuts and fruit are well coated. 2. In a small bowl, beat eggs until foamy; stir in vanilla. Fold into nut mixture and mix well. Pour into a greased and parchment paper-lined 9-in. x 5-in. loaf pan. 3. Bake at 300 (149 C) for 1-3/4 hours or until a toothpick inserted near the centre comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 24 servings. Source: tasteofhome.com