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7 cups flour 1-1/2 tbsp ginger 2 tsp cinnamon 2 tsp cloves 1 egg 1 cup soft margarine 1 cup granulated sugar 1/2 cup + 2 tbsps dark molasses
Mix together the flour, ginger, cinnamon and cloves and set aside.
In mixer, put margarine and sugar and beat until well blended and fluffy. Add the egg and blend well and then add the molasses and blend well.
Mix altogether to form a dough – if too dry, add a bit of water
Place in refrigerator for about 30 minutes.
Roll out, cut into shapes and bake at 325 for 15-20 minutes
Watch the Holiday Dog Cookies video here.
In a food processor, put 1 cup of oats (any kind) and pulse till it becomes flour.
To this add,
1/3 cup pumpkin 1/4 cup creamy peanut butter – make sure it does not have xylitol in it
Blend well, then remove and roll out to about 1/4″ thickness and cut into desired shapes.
Bake at 3325 for 35-30 minutes
These freeze well.
1 tbsp ground coffee 1 tsp boiling water Mix together and set aside for 4 minutes, then drain and discard the grounds. 8 tbsps soft butter 2 tbsp creamy peanut butter 1/2 cup sugar 2/3 cup cornstarch 1-2/3 cup flour 1 tsp vanilla
Mix the flour and cornstarch together.
Cream the butter and peanut butter well. Then add the sugar, vanilla and then the flour and blend well
Line a 9″ square pan with parchment and then spray with cooking spray.
1 cup flour 1 tsp baking powder 1/4 tsp salt
Mix together and set aside.
1/3 cup sugar 1 tbsp cinnamon
Mix these two together well and set aside.
1/2 cup soft butter 3 oz. soft cream cheese 1 cup sugar 1 egg 1 tsp vanilla 2-2/3 cup flour 1/2 tsp baking powder 2 tbsps melted butter
Beat together the butter and cream cheese until well blended. Add the sugar and blend well. Add the egg and vanilla and blend well. Mix the flour and baking powder together and add to the butter mixture and blend well.
Remove, wrap and refrigerate 1 hour.
Divide dough in half. Roll each half between two sheets of wax paper to about an 8″ x 12″ rectangle. Brush the surface with a little bit of melted butter and then sprinkle a little less than half of the cinnamon sugar mixture over the top.
Beginning with the short side, roll up tightly into a log. Repeat with the other half of the dough.
Brush each log with a bit of the melted butter and then roll each log into the remaining cinnamon sugar mixture to coat outside. Wrap in plastic wrap and refrigerate at least 4 hours or overnight.
Cut into 1/4″ slices and put on baking sheet
Bake 375 for 8-1 minutes.
1-1/4 cups all purpose flour 3 tbsps sugar 1/2 cup butter 1/2 tsp vanilla 1-1/2 tbsps red and green nonpareils or sprinkles
In a food processor, put flour and sugar and pulse to combine. Add butter and vanilla and pulse until dough begins to come together. Add nonpareils and pulse just enough to combine.
2 cups confectioners sugar 1-1/2 tbsp meringue powder 2-1/2 tsp warm water
Beat on low for 7-10 minutes (if using this for ‘flooding’, add a few drops more of water)
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3.5 oz dark chocolate (60% cacao)
2.5 oz butter (5 tbsps)
1/3 cup sugar
1/4 tsp salt
1/4 cup cornstarch
Melt the chocolate and butter over a simmering pan of water. Remove and add the sugar and salt and mix well. Add the cornstarch and mix well. Add the eggs and mix well.
Pour into a greased (and parchment lined bottom) springform pan.
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In a food processor, put
2-1/2 cups flour
1/2 cup sugar
Pulse a few times to blend and then add:
8 ox cold cubed butter
4 egg yolks
2-3 tbsps ice water
Blend until almost coming together – remove and knead a bit on a counter.
Remove 1/4 of the dough, wrap and freeze
Place a piece of parchment paper on bottom of springform pan.