EASY HOMEMADE KETCHUP:I ran out of my stockpiled ketchup, so I finally tried a homemade ketchup recipe. It was quick, easy and delish!
6 ounces can tomato paste
3/4 cup water
1/2 cup brown sugar
1/2 cup vinegar
1 teaspoon garlic powder
1 teaspoon onion salt
1 teaspoon sugar
1 teaspoon salt
Combine ingredients in a medium saucepan. Bring to a boil and simmer for 20 minutes. Cover pan with lid until cool. Place in recycled ketchup bottle and chill.
After dessert, share your holiday bounty with some outdoor friends. Using a needle and thread, string popcorn and dried fruit to hang as an edible garland in the backyard. Then sit back and watch the feasting. The birds, squirrels, and other creatures soon will be as stuffed as you. Extra time? Create a few more garlands for indoors using craft materials, and get a jump start on decorating.
Break from raking—it’s time for baking. Whip up a batch of cookies in advance using a leaf-shape cookie cutter. While you’re working the stove, set the kids to work too, decorating cookies with frosting, sprinkles, licorice rope, and other edibles. Display the prettiest ones on a dessert table or save them to give as gifts to friends, family, or teachers.
3/4 cup firmly packed C&H° Golden
or Dark Brown Sugar
1/2 cup butter or margarine, softened
2 eggs
1/4 cup molasses
3 1/4 cups all-purpose flout
2 teaspoons ginger
1 1/2 teaspoons baking soda
1/2 teaspoon each: allspice, nutmeg, cinnamon and salt
Preheat oven to 350°F. Grease cookie sheets.
Beat Sugar and Water in large bowl until light and fluffy. Add eggs and molasses. Stir together remainng ingridients in medium bowl. Gradually add to sugar mixture until well blended. Refrigerate dough I hour or until easy to handle.
On well-floured surface, roll out half of dough at a time to ‘/8 inch thickness. Cut into desired shapes. Place on prepared cookie sheet. Bake 8- 1 0 minutes. Cool on rack. Decorate with sugar icing as desired. Makes about 24 (5-inch) cookies.
Icing: Combine 3/4 cup plus I tablespoon Powdered Sugar, I tablespoon milk, and food coloring as desired.
Prep Time:
20 min.
Makes:
24 servings
Ingredients
1/4 cup (1/2 stick) butter or margarine 1 pkg. (10-1/2 oz.) miniature marshmallows (6 cups) 1 pkg. (13 oz.) Fruity Pebbles Cereal (about 8-1/2 cups) 1 chewy fruit snack roll 6 ring-shaped chewy fruit snacks 3 bite-size chocolate sandwich cookies 1 strawberries & crème flavor soft candy
Directions
GREASE 2 (9-inch) round cake pans lightly; set aside. Microwave butter in 4-qt. microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted, stirring after 45 sec. Add cereal; mix well. REMOVE 1 cup of the cereal mixture; shape to resemble the snowman’s hat. Press remaining cereal mixture evenly into prepared cake pans. Cool completely. REMOVE cereal rounds from pans; place on large cutting board or serving platter to resemble head and body of snowman. Place hat on the snowman’s head. Decorate with fruit roll to resemble the scarf and hat band, and with fruit snacks to resemble eyes and nose. Add cookies for the buttons. Gently stretch soft candy into 2-inch length and use for mouth.
Country & Victorian Times 