1 1/3 cups Crisco
1 ½ cups sugar
1 tsp. vanilla
8 tsp. milk
4 cups flour
3 tsp. baking powder
½ tsp. salt
Measure dry ingredients in a bowl and set aside. Cream together Crisco, sugar and vanilla. Add eggs and mix well. Alternately add the dry ingredients and milk. Roll dough out on a well-floured pastry board and cut into desired shapes. Bake at 375 degrees for 8 – 10 minutes. Top with North Pole Icing (see below)
North Pole Icing
2 lb. powdered sugar
1 ½ cups Crisco
½ cup water
2 tsp. vanilla
Combine all ingredients, except milk. Beat with electric mixer on low speed until well blended. Slowly add milk until icing is just right to spread. Separate icing in different bowls for coloring.
2 cups sugar
½ cup maragaine
½ cup milk
3 Tbls. Cocoa
1 tsp. vanilla
1 cup peanut butter
3 cups oats
In a saucepan, combine sugar, margarine, milk and cocoa. Bring to a full boil for one minute. Remove from heat. Add vanilla and peanut butter; stir until creamy. Add oats, mix well. Let cool until mixture begins to hold shape (does not take long). Drop by teaspoon onto waxed paper. Cookies harden as they cool. Makes about four dozen. Store in airtight container.
Dutch Chocolate Treat
4 Tbs. Dutch-process cocoa
6 Tbs. plus 2 tsp. sugar
4 cups milk
½ vanilla bean, split
1 cup heavy cream
fresh ground cinnamon
In a large bowl, stir together the cocoa and 6 tablespoons of sugar. Stir in ¼ cup milk, 1 tablespoon at a time, making a smooth paste.
Place the remaining milk and the vanilla bean in a large saucepan and bring just to a boil. Meanwhile, whip the cream to soft peaks; add 2 teaspoons of sugar to it. Remove the milk from the heat and whisk into the chocolate mixture. Remove the vanilla bean.
Ladle the chocolate into 4 mugs, top with whipped cream and sprinkle with cinnamon. Serve immediately.
1 jar of stemmed, pitted Maraschino cherries
1 package of milk chocolate bark coating
1 small bag of sliced almonds
1 small bag of milk chocolate mini-morsels
Take sliced almonds and cut several in half. Drain cherries and gently pat dry. Melt chocolate in 30 second increments in microwave, stirring vigorously between each — don’t overheat or it will be too runny. Gently dunk a cherry by the stem into the chocolate. Set it on wax paper. Use a mini-morsel for the nose by pressing it into the front, and take two almond pieces and stick them in the top for ears.
2 16-ounce tubs of Cool Whip, thawed
1 ½ bags (10.5 ounce size) miniature marshmallows
1 box (100 count) miniature peppermint candy canes
Stir together Cool Whip and marshmallows in a large bowl. Unwrap candy canes, place in a large Ziplock bag, then place inside another Ziplock bag. Using a rolling pin or hammer, smash the candy until it’s mostly powder. Some small chunks are OK. Set aside ¼ cup of the crushed candy. Pour remaining candy powder into the Cool Whip/marshmallow mixture and stir well until the candy is evenly distributed throughout the fluff. Smooth out on top and sprinkle the remaining candy over top. Chill overnight before serving.