hosted by Laverne Diede & Rhonda Fitterer
Chai Tea Mix
- 1 cup nonfat dry milk powder
- 1 cup powdered non-dairy creamer
- 1 cup French vanilla flavored powdered non-dairy creamer
- 2 1/2 cups granulated sugar
- 1 1/2 cups unsweetened instant tea
- 2 tsp ground ginger
- 2 1/2 tsp ground cinnamon
- 1 1/2 tsp ground cloves
- 1/2 tsp nutmeg
In a large bowl, combine the first 5 ingredients. Stir in the spices. In a blender or food processor, blend 1 cup of the mixture at a time until it is the consistency of fine powder. To serve, stir 2 heaping tablespoons mix into a mug of hot water.
Crinkle Top Cookies
- 3/4 cup shortening
- 1 cup sugar
- One egg
- 1/4 cup molasses
- 2 tsp baking soda
- 2 cups flour
- 1 tsp ginger
- 1 tsp cinnamon
Preheat oven to 350 degrees. Cream shortening and sugar until well blended; add egg and molasses, stir until combined. Add remaining dry ingredients and mix until combined. Take a piece of dough the size of a walnut and roll into a ball. Dip on side in sugar and place sugar side up on baking sheet. (Do not flatten.) Bake 9 minutes. Makes about 3 dozen cookies.
Cornflake Cookies
- 1 cup soft butter
- 1 cup sugar
- 1 tsp vanilla
- 1 1/2 cup flour
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 2 cups cornflakes
Preheat oven to 350 degrees. Cream butter, sugar and vanilla together until well blended. Add flour, baking soda and cream of tartar to butter mixture and stir until combined. Lastly, stir in cornflakes. Drop tablespoon size balls on baking sheet, bake for 12-14 minutes.
