Fried Chicken and Cheesesteaks

A wonderful icing for gingerbread cookies or cutout cookies. Left to dry overnight it will completely harden. Perfect as the "glue" for a gingerbread house or to attach decorations and sprinkles to cookies. I would NOT attempt this if my mixer was broken. 1/4 cup of pasteurized egg white (buy in the carton in the egg section at the grocery store) 1 pound powdered sugar 1 Tablespoon of lemon juice 1 Tablespoon of vanilla water, if necessary food coloring (paste type), if desired Mix the powdered sugar into the egg white, vanilla and lemon juice about a cup at a time. Once somewhat combined, turn mixer to a high setting (using whisk attachment) and beat until stiff peaks stage. Once you reach this stage you can use in a few different ways: 1. Spread the thick mixture directly onto cookies. 2. Use as "glue" in cookie house construction) 3. Scoop out approximately a third of this recipe into a smaller bowl. Combine with about a tablespoon of water and food colori...

Ingredients: 1 cup unsalted butter, slightly softened 1 cup sugar 2 tablespoons ground ginger (for a spicy cookie - use less if you like) 2 tablespoons ground cinnamon (again, for a spicy cookie) 1.5 tsp ground cloves pinch of salt pinch of ground allspice, just because it there in the spice drawer 2 teaspoons baking soda dissolved in 2 tablespoons water 1 cup molasses (I used blackstrap, but regular will be fine too) 5 cups all purpose flour In electric mixer beat together butter and sugar until creamy. Add spices and salt and mix well. Add the baking soda mixture and molasses - beat for a while until thoroughly combined or until you reach the commercial break of the holiday special you are watching. Add the flour one cup at a time, then beat for two more minutes until well mixed. Let the dough stand while you go eat dinner or some other activity of your choice for about an hour. Place a piece of wax paper or parchment paper on the counter. Put about a third of the dough in the middle...

New Christmas season, same recipe as last year: Pistachio Wedding Cakes . If it ain't broke ...

Preheat oven to 350. Cream together until light and fluffy: 1 cup unsalted butter, softened 1 cup Sugar Mix in: 2 egg yolks 1/2 cup maple syrup Mix in gently (on low setting if using mixer): 3 cups flour 1 tsp salt Drop batter by rounded tablespoons onto baking tray, spacing 3" apart. Bake for 12-15 minutes, or until golden on the edges. Transfer to wire racks to cool. For glaze: reduce 1/2 cup maple syrup by half. Drizzle over cookies, then sprinkle LIGHTLY with coarse salt. Allow glaze to harden overnight. Store in airtight containers.

Any recipe that includes butter, brown sugar and rum is bound to be a winner .... 2 sticks butter, melted 2 cups brown sugar 2 egg 2 teaspoon vanilla 2 tablespoons dark rum Pinch salt 2 cup flour 2 cup walnuts, coarsely chopped Butter a 13 x 9 pan. Pour melted butter into mixer, and add brown sugar. Cream until well mixed. Mix in eggs, vanilla, salt and rum. Add flour and beat until just combined. Add walnuts and mix until stirred in. Scrape batter into pan and spread with spatula until about evenly covering pan. Bake 25-30 minutes, or until done (like brownies be careful not to overbake - they'll set up a bit more as they cool). Cool completely before cutting, if you can wait.