recipes what you want we got.(if we dont emial me and i can add it on to the page)

~Gingerbread Cookies~ 2 cups flour 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon baking soda 1 stick (1/2 cup) butter, softened 1/3 cup firmly packed light brown sugar 1 large egg 1/3 cup unsulfured molasses For icing 2 cups confectioner's sugar 1 jumbo egg white 1/4 teaspoon lemon juice or white vinegar Make cookies: Into large bowl, sift 2 cups flour, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon each of salt and nutmeg, and 1/4 teaspoon each of cloves and baking soda. In bowl, with electric mixer, beat 1 stick butter and 1/3 cup brown sugar until light and fluffy. Add 1 egg and beat until combined. Add 1/3 cup molasses, a little at a time, and beat mixture until just combined. Divide dough in half, wrap each half separately in plastic wrap, and chill at least 1 hour, or until firm. Preheat oven to 350 degrees F. Butter 2 large baking sheets. Working with 1 piece of dough at a time, on lightly floured surface, roll out 1 piece 1/4 inch thick. With floured cookie cutters, cut out cookies and place them, 2 inches apart, on baking sheet. Repeat with remaining dough. Reroll scraps, chill until firm, and roll and cut out as directed. Bake 10 minutes, or until firm. Transfer to rack to cool completely. Make icing: In medium bowl, whisk together 2 cups confectioner's sugar, 1 egg white, and 1/4 teaspoon lemon juice until smooth. Transfer icing to pastry bag fitted with very small piping tip. Decorate cookies as desired. Let icing dry completely before storing cookies in airtight container for up to 2 weeks. ~Cinnamon Dough Ornaments~ 1 cup ground cinnamon 4 tablespoons white glue 3/4 to 1 cup water 1/2 cups red and green sparkles Mix cinnamon and glue. Gradually add the water. Stir until a ball of dough forms. Roll out with rolling pin 1/4 inch thick and cut with cookie cutters. Poke a hole and let dry at room temperature for 1 to 2 days, turning over every 6-8 hours. If desired, decorate with white Royal Icing. Hang with ribbon and enjoy the fragrance! ~Homemade Oatmeal Soap~ -1 large bar of soap (dove, sented, and qual.2) - 3 to 4 tablespoons of ground oatmeal. - 4 to 5 tablespoons water Grind up the oatmeal in a food processer, hand chopper or blender until finely milled. You want the mixture to have some substance - don't reduce it to flour Grate the Dove bar into small slivers in a large, microwavable bowl. Add a couple of tablespoons of water and microwave on high for 2 to 3 minutes. The time will vary according to your microwa- ve; be careful the soap doesn't bubble over the bowl. Stir mixture once or twice. When the soap has dissolved, remove from the microwave and stir. Add the oatmeal gradually, mixing in with a spoon, until you happy with the consistency and the proportion of soap to oatmeal. Pour the soap into a mold and let cool to shape. For larger amounts, you could use a tin can with both ends removed as your mold, then slice into round bars!

Other Places to go:

I can be reached at:

Return To The Crafts Fair Cook Book