EMPTY TOMB ROLLS

EMPTY TOMB ROLLS

From Lora Troyer

1 10-oz Grands Crescent Rolls

8 large marshmallows

1 T. cinnamon

1/4 cup sugar

1/4 cup melted butter

Coat muffin tin with spray or butter.  

Unwrap and separate crescent rolls. 

Mix cinnamon and sugar.

Melt butter.

Dip marshmallows in butter, then roll in cinnamon/sugar mix. 

Roll each coated marshmallow in a crescent dough triangle. Shape into a ball.

Cover top with cinnamon/sugar mixture and place into muffin tin.

Bake at 375 for approximately 12-14 minutes.

BAKERY LIKE CUT OUT COOKIES

BAKERY LIKE CUT OUT COOKIES

From Lucy Reid

1  1/4 cups powdered sugar
1 t. salt
1 egg
1/2 t. vanilla
1  1/4 cups Crisco shortening
1/4 t. baking soda
1/2 cup milk
4  1/4 cups cake flour

Mix all ingredients at once in a large bowl.

Roll out desired thickness - cut and bake at 375 for 7-8 minutes or until bottoms are slightly brown. Do not over bake.  Cookies do not spread.

Paint on Icing:

(Color as desired)
2 cups powdered sugar
1 t. corn syrup
1/8 t. meringue powder

Add water until desired consistency.

APPLESAUCE SPICE CUT-OUTS

APPLESAUCE SPICE CUT-OUTS
These are crafts and not to be eaten - not edible!!!  They are fragrant in any room or as an ornament.

From Lucy Reid

1 cup applesauce
3/4 cup ground cinnamon
1 T. allspice
2 T. ground cloves
1 T. ground nutmeg

Mix all together and roll 1/4" thick.

Cut into desired shapes with cookie cutters.

Place on ungreased cookie sheet on waxed paper. 

If you plan to hang them, make a hole in each cut-out before they dry.

Allow to dry 4-5 days.