L 12' B im :ai ic< .ai Lemon- Gingerbread Bars Heat oven to 350°F. Grease 13x9x2-mch rectangular pan. Make dough as directed in Master Recipe. Press in bottom and 1/4 inch up sides of pan. Bake 10 minutes. Meanwhile, beat 1 cup granulated sugar, 1 tablespoon grated lemon peel, if desired, 3 tablespoons lemon juice, 1/4 teaspoon baking powder, 1/4 teaspoon salt and 3 eggs with wire whisk or spoon about 1 minute or until well mixed. Pour over' crust. Bake 20 to 25 minute: until set. Cool completely, with powdered sugar. Deco» desired. For bars, cut into 6 rows by 4 rows. Store tightly covered. Holiday Gingerbread Master Recipe cup Grandma’s Molasses cup packed brown sugar tablespoons shortening tablespoons cold water cups all-purpose flour teaspoon baking soda teaspoon ground ginger teaspoon salt teaspoon ground allspice teaspoon ground cloves teaspoon ground cinnamon tubes (4.25 ounces each) white decorating icing tubes (0.68 ounces each) assorted colors decorating gels 1 3/4 1/2 1/2 1/4 1/4 1/4 1/4 2-6 oz. jelly beans. Red Apple, Kiwi, Lemon, Coconut and Candy Cane flavors oz. Goelitz Confections, Reindeer Com and Pectin Sanded Christmas Mix 2-4 Stir together molasses, brown sugar and shortening in large bowl. Stir in cold water. Stir in flour, baking soda, ginger, salt, allspice, cloves and cinnamon. Use dough as directed in one of these variations. No changes in variations for high altitude. Decorate with icing, gels and candies To save time, double the recipe and freeze half for later use. Stained-Glass Cookies Heat oven to 375°F. Line cookie sheet with aluminum foil; generously grease foil. Make dough as directed in Master Recipe. Roll 1/8 inch thick on lightly floured surface. Cut into desired shapes with cookie cutters. Place about 2 inches apart on foil. Cut out center of each cookie using sharp knife, smaller cookie cutter or small round glass or lid. Ratten Pectin Sanded Christmas Mix candies with rolling pin on surface sprinkled d a tedP e calV , A voices- be r' x/ud&e fca ' utet &' n ® OsgSSfiSgr^ sS‘ts?2s» , r daV s ' 9 J et btead ' n A theVt S' n f otna °. ° uS Shapes a«dte!|ibose^e' S °ete oft etl ' n ' Nete f <iam ls ’ fottn ?becatne* e toan- Gingerbrea People Heat oven to 375°F. Grease cookie sheet. Make dough as directei Master Recipe. Roll 1/8 thick on lightly floured surface. Cut into desired shapes with cookie cutters. Place about 2 inches apart on cookie sheet. To hang cookies as decorations, make hole in each cookie 1/4 inch from top with end of plastic straw. Bake 7 to 9 minutes or until set. Cool 1 minute; remove from cookie sheet. Cool completely. Decorate as desired. Store in airtight container (do not stack decorated cookies). Gingerbread Pizza Heat oven to 350°F. Grease 12-inch pizza pan. Make dough as directed in Master Recipe. Press in pan. Bake 10 to 15 minutes or until set. Cool completely. Beat 2 packages (3 ounces each) cream cheese, softened, 2 1/2 cups powdered sugar and 1/2 teaspoon vanilla with wire whisk or spoon until smooth and creamy. Spread over pizza. Decorate as desired just before serving. Cut into 12 wedges. Serve immediately. with sugar. Cut candies into small shapes to fit centers of cookies; place in centers of cookies. To hang cookies as decorations, make hole in each cookie 1/4 inch from top with end of plastic straw. Bake 7 to 9 minutes or until candies are melted Cool 5 minutes; carefully remove from cookie sheet. Cool completely. Decorate as desired. mer (do not tIM Easy stick: To make the candy stick, use a dab of tube frosting or royal icing as a base. Smooth lines: To create the appearance of a smooth line, lay jelly beans side by side. Easy to make brown sugar: To make 1 cup brown sugar, use 1/2 cup molasses plus 1 cup granulated sugar. Visit www.gmndmasmolasses.com or call 1 (866) 454-8229 for more delicious recipes made with molasses. For a free Jelly Belly recipe pamphlet Santa’s Sweets call 1 (800) 522-3267 or visit www.jellybelly.com. rejip^s # ajwJ „ Gingerbread House Heat oven to 350°F. Grease 13x9x2-inch rectangular pan, Make dough as directed in Master Recipe. Press in pan. Bake about 15 minutes or until no indentation remains when touched in center. Cool 5 minutes; turn upside down onto cutting surface. With sharp knife, cut angles from 2 comers of rectangle to form roof of house; trim remaining edges to straighten if desired. Reserve comers for use as supports for back of house. Cut openings for windows if desired. Cool completely. Decorate house front as desired; let dry. Attach supports to back of house with decorating icing. '■r
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