lindy, Author at Garden Seeds and Honey Bees

Peach Gingerbread Cookies

Special Supplies:

*Peach Cookie Cutter

*Copper Food Coloring/Paste, start with a small amount and add more until desired color is achieved

*Piping Bags or Bottles with round tips

*Green Melting Wafers for Leaves

Ingredients and Instructions:

Cream together in bowl until light and fluffy:

*1/3 cup Brown Sugar

*1\3 cup Butter, Margarine or Shortening

Beat into above Mixture the Molasses and egg until combine:

*2\3 cup Molasses

*1 unbeaten Egg

Whisk together the dry ingredients and add to the above mixture:

*3 cups Flour, save 1/2 cup to add slowly as needed

*1 tablespoon Baking Powder

*1 1\2 teaspoon Ground Ginger

*1/2 teaspoon Salt

Add a few tablespoons of water if need to form into 4 individual balls wrap in plastic wrap and refrigerate 2 hours. When ready to roll out dough, remove one ball of Gingerbread dough from the refrigerator at a time and roll out into the thickness desired (I like cut the thickness about 1/4 inch plus) and cut into peach shapes.

Pre-heat oven 350*F. and bake the cookies on a greased cookie sheet/half baking sheet for about 7-10 Minutes careful not to over bake. Remove Cookies from oven and let cookies cool slightly on cooking Sheet before removing.

Glac’e Icing or Royal type Icing

*1 pound of Powdered Sugar (3 and 3/4 cup)

* 6 tablespoons Whole Milk or (I used 5 tablespoons whipping cream 1 tablespoon water it worked extremely well) you can use other milk but you will have to use more powdered sugar

Whisk together in a stand mixer on medium speed, the milk and powdered sugar until smooth no lumps.

Now stir in the light corn syrup and extract.

*6 tablespoon Light Corn Syrup (1/4 cup and 2 tablespoons)

*1 teaspoon Vanilla extract, use clear Vanilla extract if you need a white frosting and if you want an Almond Flavor use an Almond extract and use it in the cookie dough too.

*Add Copper food coloring

NOTE: You will have extra Icing.

Use this recipe for glazing cookies and the piping of the outside of cookies. Piping helps contain the frosting while pipe filling in the center of the cookie.

Use a pastry bag for each color of frosting you want to use, small round tip for piping around the edge and then I used a plastic bottle with a tip lid to fill in the center of the cookies which had a larger opening.

Melt green wafers according to package instructions and pipe on leaves.

See Our Peach Party

Peach Popcorn

Ingredients and Instructions:

*12 cups of Air Popped Popcorn and put in large bowl

In a medium glass bowl add the following to make the Jell-O Coating:

*1 (3) ounce box Peach Jell-O or 1/2 of large box

*1/4 cup Light Corn Syrup

*1 cube of butter (1/2 cup), melted

Instructions:

Place the glass bowl of Jell-O Coating ingredients in the microwave. Microwave for one minute take out and stir. Repeat this in 30 second increments until it is very bubbly. If you want a dryer popcorn coating microwave 1 to 2 more increments of 30 seconds, just be careful not to burn the Jell-O Coating. Every microwave is different so adjust time accordingly.

*Add 1/4 teaspoon Baking Soda to the hot bubbling Jell-O Coating this will make it

light and foamy, now add to the warm popcorn.

Place Air Popped Pop Corn in greased large glass bowl.

Note: If you have trouble mixing coating over the popcorn, microwave popcorn with Jell-O coating for about 30 seconds this will help in stirring in the Jell-O Coating. (I didn’t need to do this step.)

Tip: Now take the Jell-O Coating, stirring it in 1/3 of it at a time onto the popcorn, trying not to have big globs in one spot, mixing with a wood spoon until all popcorn is coated.

Put Coated hot Jell-O popcorn on cookie sheet with Parchment Paper or Silpat baking sheet liner to cool and dry. (If you still want the coated popcorn to be even crunchier, bake in pre-heated oven at 225*F. for 10-20 minutes, stirring every 10 minutes, being careful not to burn Jell-O coating.)

Also see Jars of Jell-O Popcorn

Recipe adapted from Bee in Our Bonnet