Gingerbread Man

Ingredients
For the cookies:

* 3/4 cup packed dark brown sugar
* 1 stick salted butter, softened
* 2 large eggs
* 1/4 cup molasses
* 3 3/4 cups all-purpose flour, plus more for dusting work surface
* 2 teaspoons ground ginger
* 1 1/2 teaspoons baking soda
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon freshly grated nutmeg
* 1/2 teaspoon salt

For the icing:

* 1 cup confectioners' sugar, sifted
* 1 to 2 tablespoons milk
* Red and green food coloring, as desired
* Assorted sprinkles, as desired

Directions

Using a mixer on low speed, cream the brown sugar and butter in a large bowl until thoroughly combined. Mix in the eggs and molasses.

Sift together the flour, ginger, baking soda, cinnamon, nutmeg and salt in another bowl. Add the dry ingredients to the butter mixture and mix with a spoon. Wrap the dough in plastic wrap; place in the refrigerator until firm, about 1 hour.

Preheat the oven to 350. Let the dough sit at room temperature for about 15 minutes, until pliable. Line 1 or more cookie sheets with parchment paper. Take about 1/2 cup dough at a time and roll on a floured surface until - to 1/4-inch thick. Cut out shapes with 5-by-3-inch gingerbread boy and girl cookie cutters. (Re-roll the scraps.) Using a spatula, transfer the cookies to the prepared cookie sheets, leaving space between them. Refrigerate the cookies for 20 minutes, then bake until they just begin to brown at the edges, 18 to 20 minutes. Cool slightly, then remove to a wire rack to cool completely.

Meanwhile, make the icing: Combine the confectioners' sugar and milk in a bowl. Leave white or divide among bowls and add food coloring. Decorate cookies with icing; use a pastry bag to pipe eyes, mouths, buttons and bow ties. Top with sprinkles.

Source: Foodnetwork.com

Pecan Tassies

Ingredients:
2 cups margarine
4 (3 ounce) packages cream
cheese
4 cups all-purpose flour
3 eggs

2 1/2 cups packed brown sugar
3 tablespoons melted butter
1/2 teaspoon vanilla extract
1 pinch salt
1 1/2 cups chopped pecans

Directions:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix together the margarine and cream cheese until well blended. Beat in flour, 1 cup at a time, until the mixture forms a smooth dough. Roll into small balls, and press into the bottoms and sides of tart pans or mini muffin pans.
3. In another bowl, mix together the eggs, brown sugar, butter, vanilla, and salt. Stir in the pecans. Use a spoon to fill each of the crusts 2/3 full with the filling mixture.
4. Bake for 15 to 18 minutes in the preheated oven, until shell is light brown, and the filling has puffed up. Cool, and carefully remove from pans.



Source:

Sunrise Peach Smoothie

Ingredients:
• 250 mL (1 cup) Europe’s Best Sun Ripe Harvest Peaches, frozen
• 125 mL (1/2 cup) peach yogurt
• 375 mL (1 1/2 cups) peach juice or cocktail
Preparation:

1. Combine all ingredients in blender until smooth. Thin with additional juice to desired consistency.

Source: Europe's Best®

Banana Choco Muffins

Monday, December 14, 2009

Ingredients:
1 3/4 cups all-purpose flour
3/4 cup sugar
1/4 cups wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg

1/2 cup olive oil
1/2 cup plain yogurt (vanilla will do)
1 teaspoon vanilla extract
1 cup mashed ripe bananas
3/4 cup dark chocolate chips

Directions:
1. Preheat oven to 350F.
2. In a large bowl, combine the flour, sugar, wheat germ, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups 2/3 full. Bake for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Creamy Potato Leek Soup

Ingredients:
1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg

1/2 cup vegetable oil
1/2 cup plain yogurt
1 teaspoon vanilla extract
1 cup mashed ripe bananas
3/4 cup semisweet chocolate chips
Directions:
1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Source: allrecipes.com