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May 2018

Christmas Cookie Recipes

Beans and Grains Recipes

 Baguio Beans Toss

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Christmas Gingerbread Bowl and Cookies Pt 2 Recipe

Christmas Gingerbread Bowl and Cookies Pt 2 recipe and other christmas cookie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Christmas Gingerbread Bowl and Cookies Pt 2 recipe  PDF

See part one for ingredients Recipe by: Christmas in the Heartland 1. In a large mi er bowl, cream the butter and sugars until fluffy,
about 1 minute. With the mi er running, add the molasses, corn syrup, vanilla and eggs, one at a time, beating until the mi ture is well combined. In anotherlarge bowl, combine the remaining ingredients with a whisk. 2. Add the flour mi ture gradually to the creamed mi ture (the dough
will be very stiff and you may have to use your hands to get all the flour worked in). Divide the dough into quarters and wrap each in plastic wrap. Chillovernight. 3. Cover the outside of a 1 1/2 quart ovenproof glass bowl with a
lipped edge with aluminum foil, bringing the foil over the edges to the inside. Make sure the foil is on very smoothly. Spray the entire bowl with vegetable cooking spray and set aside. 4. On a floured surface, roll one fourth of the dough into a circle 1/4
inch thick. Immediately lift the dough and press it onto the outside of the bowl, molding it firmly to the shape of the bowl without stretching it. Trim the dough around the edge of the bowl with a sharp knife, then, using a small star shaped cutter, cut out stars around the lipped edge of the bowl about 1 1/2 to 2 inches apart and about 1 1/2 inches up from the bottom of the inverted bowl. Refrigerate the bowl for 1 hour, this firms up the dough. 5. Preheat the over to 350 degrees. Place the inverted bowl on an
ungreased baking sheet and bake 20 to 30 minutes, or until lightly browned and firm to the touch. Allow the gingerbread to cool on the bowl. When cool, carefully loosen the foil and lift the foil and gingerbread shell off the bowl. Peel away the foil and discard store the shell, uncovered, in a dry place away from the humidity of the kitchen. 6. Use the remaining dough to make 3 more bowls, or cut with decorative
Christmas cutters into cookies. Bake the cookies on a lightly greased baking sheet for 8 to 10 minutes, or until they are lightly browned. Formatted by Lynn Thomas. Source: Christmas in the Heartland by Marcia Adams. MAKES 4 GINGERBREAD BOWLS OR 1 BOWL AND 6 DOZEN SMALL COOKIES

Christmas Gingerbread Bowl and Cookies Pt 2 recipe and other christmas cookie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
194 people have voted
Last Reviewed on 2018-05-20



Sunday, May 20 2018 Download & Print Christmas Gingerbread Bowl and Cookies Pt 2 recipe  PDF   Christmas Cookie recipes RSS   Thumsb up

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1 8 inch focaccia (Italian Flat bread) 6 T Light garden vegetable cream Cheese, divided 1 Tomato, thinly sliced 1/2 Green bell pepper, thinly Sliced 24 Slices pepperoni 2 Thin slices red onion, Separated 3/4 c Shredded provolone cheese Heat oven to 350 degrees. Slice forcaccia in half horizontally. Spread each half with 3 T cream cheese. Layer one half with tomato, bell pepper, pepperoni and cheese. Cover with remaining bread half. Wrap tightly in foil. Bake 20 to 25 minutes or until hot. Cut into wedges. ...

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