GINGERBREAD MAN

1 cup shortening

1 cup sugar

1 egg

1 cup molasses

2 Tbsp. vinegar

5 cups sifted all-purpose flour

1 1/2 tsp. baking soda

1/2 tsp. salt

2 to 3 tsp. ground ginger

1 tsp. ground cinnamon

1 tsp. ground cloves

Cream shortening and sugar. Beat in egg, molasses, and vinegar.

Sift together dry ingredients and blend into creamed mixture. Chill 3 hours.

Roll dough on lightly floured surface to 1/8 inch thick. Cut in shapes.

Place 1 inch apart on cookie sheet. Bake at 375F for 5 to 6 minutes.

Cool slightly on cookie sheet and then remove to rack.

Makes about 5 dozen.

Amyl

Crunchy Almond-Caramel Brittle

This recipe takes about 10 minutes to make.

Ingredients:

1 cup sugar

1 cup brown sugar-molasses

1 tsp. vanilla

2 cups almond chips

Instructions:

Add 1 cup of sugar to pan, heat, stir constantly

Add 1 cup of molasses and cook until sugar is dissolved, mixture bubbles

Add 1 tsp. of vanilla, sugar starts to smell like caramel (about 5 minutes)

Add 2 cups of almond chips added to the hot mixture and stir for another minute (don't overcook, take instantly off the heat when almonds smell finely roasted, or else it might start to smell burnt).

Spread mixture quickly on a well greased baking sheet and roll with greased (!!) rolling pin about 5 mm thick.

Let cool, break into pieces. If you want squares, cut while mixture is still warm and soft.

Careful: Melted sugar is exceedingly hot! Don't lick or stick fingers in it while cooking or removing from pan - you'll end up having blisters!

And do use regular Brown Sugar-Molasses, not the ones that taste like licorice.

Wrapped in a nice box, these candies also make a brilliant present!

More Christmas recipes

Eggnog, Christmas Serving Size: 10 Preparation Time :0:45

Ingredients

1 dozen eggs 1 lb sugar superfine -- bar sugar 1 qt cream light 1 pint brandy 1 pint rum Meyers -- Dark 1 pint brandy (Flavored like Apricot) -- or vodka 1/2 gallon ice cream -- vanilla 1 qt cream heavy -- to make 3 qt 4 oz sugar 10 X -- sifted 1/2 fluid ounce vanilla extract 1 cup Gran Marnier Yield: about a gallon

Preparation

1. Whip eggs and superfine bar sugar together until sugar is dissolved.

2. Add liquor (try apricot or other flavored brandy instead of vodka). Whip well.

3. Add light cream. Whip again.

4. Break up ice cream small and add 1/2 ice cream and 1/2 whipped cream and stir in well

5. Float remaining ice cream and whipped cream on top. Grate fresh nutmeg and cinnamon over top lightly

6. Serve with butter cookies.

Whipped Cream. Chill bowl and beater. Whip 1 qt heavy cream till tracks show. Add 4 oz sifted lox sugar. Add 1/2 oz Virginia Dare Vanilla. Continue beating, add Gran Marnier slowly while beating if you are adding it. Whip to medium soft peaks. Makes the 3 qt's required.

Chocolate Version. Use Double dark chocolate ice cream. Add 6 to 8 oz (about a cup) of Grand Marnier to the whipped cream with the vanilla slowly. Add a pint of Gran Marnier or Sabra Orange Chocolate liqueur instead of the vodka. Garnish with chocolate curls or grated dark chocolate.