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baked cookies and lestive parties all evoke the magical
spirit of the holidays, .nothing can dampen spirits faster than a last
minute shopping spree to find the “perfect” gift for those special
people on your list.
Even with ’9os catalog and cyberspace shopping, choosing gifts
is not an easy task. Take a cue from the early Americans—they
prepared special foods and home-baked goods to give to family,
friends and neighbors during the holidays.
For the family . why not collect favorite family recipes and
traditions, making a sciapbook that can be passed from generation
to generation.
COOKIES ’n’
CREME FUDGE
(Makes about 2 1/2 pounds)
3 (6-ounce) packages
white chocolate baking
squares
1 (14-ounce) can
sweetened condensed
milk
(NOT evaporated milk)
I/8 teaspoon salt
2 cups coarsely crushed
chocolate creme-filled
sandwich cookies (about
20 cookies)
] In heavy saucepan, over low
heat, melt chocolate with
sweetened condensed milk
and salt. Remove from heat.
Stir in cookies.
2 Spread evenly into foil-lined
8-mch square baking pan.
Chill 2 hours or until firm.
3. Turn fudge onto cutting
board; peel off foil and cut
into squares Store tightly
covered at room temperature
It’s a gift that connects far-flung family members and preserves
your family’s baking traditions.
For friends and neighbors...host a sweet exchange party. Invite a
dozen friends, ask them to each bring enough homemade goodies,
along with the recipes, for each guest invited. After the swap, each
guest will go home with delectable holiday desserts and the
matching recipes Anything goes—exchange homemade cookies,
candies, fruit compotes or breads!
Since inspiration and creativity are key to making the holiday
season memorable, start a new gift-giving tradition that will leave
your shopping stress behind.
*^f or^DioLicfays*
cups purpose .our
2 teaspoons ground ginger
1 I/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1 cup butter softened
1 cup sugar
1 egg
1 cup unsulphured molasses
2 tablespoons vinegar
Icing (recipe follows)
1. In large bowl, combine flour,
ginger, baking soda, cinnamon,
cloves and salt, set aside
2. In large bowl with electric mixer
on medium speed, beat butter and
sugar until fluffy Add egg,
molasses and vinegar, beat until
well combined With mixer on low
speed, gradually add flour mixture
to make dough Cover dough with
plastic wrap and refrigerate at least
I hour.
3 Heat oven to 375°F Grease large
baking sheets Using one fourth of
dough at a time, roll out dough on
lightly floured surface to 1/8-mch
thickness. Cut into desired shapes
Transfer shapes, about 1 1/2 inches
apart, to baking sheets
4. Bake cookies 8 to 10 minutes or
until no imprint remains when
lightly touched with back of spoon
Cool on baking sheets 5 minutes
With spatula, transfer to cooling
racks and cool completely
Meanwhile, prepare Icing When
cookies have cooled, decorate as
desired with Icing Makes 36 (5-
inch) cookies.
Icing In medium bowl, mix 2 cups
confectioners’ sugar and 2 1/2
tablespoons water until blended and
smooth. Makes about 3/4 cup
FUN FUDGE SHAPES
(Makes about 2 pounds)
2 cups semi-sweet
chocolate chips
1 cup milk chocolate chips
2 cups miniature
marshmallows
1 (14-ounce) can
sweetened condensed
milk
(NOT evaporated milk)
Dash salt
1 teaspoon vanilla extract
Ready-to-use decorator
frostmgs, candy-coated
chocolate pieces or othei
decorations
1. In saucepan, over low heat,
melt chips and marshmallows
with sweetened condensed
milk and salt. Remove from
heat. Stir in vanilla.
2. Spread evenly into 1 1/2 quart
foil-lined mold or individual
molds. Chill 2 hours or until
firm.
3.Turn fudge onto serving tray
and decorate as desired.
MICROWAVE:
1. In 1 -quart glass measure,
combine chips and marsh
mallows with sweetened
condensed milk and salt.
Cook on 100% (HIGH) for 2
1/2 to 3 minutes or until chips
and marshmallows melt,
stirring after each minute.
2.Stir in vanilla.”
3. Proceed as above.