Gingerbread Cupcakes

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Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/2 cup water
  • 1/2 cup molasses
  • 1-1/3 cups all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • MAPLE FROSTING:
  • 1/3 cup butter, softened
  • 1 ounce cream cheese, softened
  • 1/4 cup packed brown sugar
  • Dash salt
  • 1/4 cup maple syrup
  • 1/4 teaspoon vanilla extract
  • 1 cup confectioners’ sugar

Directions

  • In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice; add to the creamed mixture. Beat on low speed until combined. Beat on medium for 2 minutes.
  • Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely.
  • For frosting, in a small bowl, cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in maple syrup and vanilla. Gradually beat in confectioners’ sugar until smooth. Frost cupcakes and pipe a gingerbread man on the top or top it with a cookie gingerbread man. Store in the refrigerator. Yield: 1 dozen.

Easy Home Made Ketchup

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.

Egg Nog – On The Light Side

Toast the holidays with a
better-for-you take on the
original—same good cheer,
half the calories.

In a large bowl, beat together 1 quart
reduced-fat (2%) milk, 1 cup egg
substitute (such as Egg Beaters),
2 ounces brandy, 3 tablespoons sugar,
1 teaspoon vanilla, 1/2 teaspoon cinnamon
and 1/4 teaspoon nutmeg. Beat 5 minutes
until foamy. Cover and refrigerate until
chilled. Makes 6 servings.

Gingerbread Cookies

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.