4 Generations Cook Blog

  What you need: English muffins Pizza sauce Black olives String cheese Directions: Toast your English muffins and Heat the oven to 350º F.   For each mummy, spread a tablespoon (more or less) of pizza sauce onto the English muffin Set olive slices in place for eyes  Lay pulled pieces of string cheese across the muffin for the mummy's wrappings. Bake for about 10 minutes or until the cheese is melted and the muffin is toasty. 

  This is a recipe created by my family. It's just not the Holidays without our families peanut brittle. What you need: 1 cups Karo syrup (white) 2 cups sugar 1/2 cup water 1/4th tsp salt 1Tbs butter (heaping) 2 tsp baking soda 2 cups raw Spanish peanuts Directions: Boil sugar, syrup, water and salt in a 4 quart kettle stirring constantly scraping the sides every few turns for around 45 minutes or longer, until mixture spins threads.  (In case you are unaware of what spinning threads means it is when you lift the spoon from the pot and the candy drops and looks like spider webs) Add  peanuts and stir until golden brown. Add butter and turn off heat Add baking soda and stir quickly Pour onto greased cookie sheet. (we line a large cookie sheet in heavy duty foil and coat it with butter) When hard (but before it's cool) turn foil with candy on it upside down and hit the back to break it up or use whatever method works best for you. Let cool and store in air tight c

  This is some very ugly fudge but it tastes great and is easy to make What you need: 3 cups white sugar 1 cup milk 3 Tbs light corn syrup 1/2 cup pumpkin puree 1/4 tsp salt 1 tsp pumpkin pie spice 1 1/2 tsp vanilla extract 1/2 cup butter 1/2 cup chopped walnuts (optional, I don't add these) Directions: Butter or grease an 8x8 inch pan. In a 3 quart sauce pan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat stirring constantly. Reduce heat to medium and continue boiling. DO NOT STIR. When mixture registers at 232° on a candy thermometer, or forms a soft ball when dropped into cold water, remove from heat. Stir in pumpkin spice, vanilla, butter and nuts if you are using them.  Cool to lukewarm (110°) then beat mixture until it is thick and loses some of it's gloss. Quickly pour into greased  pan and cut when firm.

      This smooth, hard-drying icing is perfect for making decorations that last. It is also useful as a "cement" to fasten decorations together. Royal icing is edible, but not recommended for icing cakes. Ingredients: 3 tablespoons Meringue Powder Easy-Add Meringue Powder 4 cups (about 1 lb.) confectioners' sugar 6 tablespoons warm water Makes: About 3 cups of icing. Instructions: Step 1 Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer). Step 2 NOTE: Keep all utensils completely grease-free for proper icing consistency. * For stiffer icing, use 1 tablespoon less water. **When using large countertop mixer or for stiffer icing, use 1 tablespoon less water. Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula

This recipe has many steps so I will just post the link to the Wilton website where it has the full instructions tips and tricks on how to properly make and use this frosting COLOR FLOW INSTRUCTIONS . If you would rather use Royal icing click here for that recipe.

This is my favorite Sugar cookie recipe, they taste great and hold their shape very well. I have made sugar cookies in the past where I have used very detailed cookie cutters and the cookies would just bake into little blobs that didn't come close to resembling the shape of the cookie cutter. This recipe allows the shape to hold incredibly well. This recipe makes a large amount of cookies close to 5 dozen. Ingredients: 2 cups butter, softened 2 cups white sugar 4 eggs 1 teaspoon vanilla extract 5 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt Directions: In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight). Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on un greased cookie sheets. Bake

  Preheat oven to  350° What you need:     2 cups all-purpose flour     1 teaspoon baking soda     1 teaspoon baking powder     1 teaspoon coarse salt     1 teaspoon ground cinnamon     1 teaspoon ground ginger     1/4 teaspoon freshly grated nutmeg     1/4 teaspoon ground allspice     1 cup packed light-brown sugar     1 cup granulated sugar     1 cup (2 sticks) unsalted butter, melted and cooled     4 large eggs, lightly beaten     1 can (15 ounces) pumpkin puree Directions:  Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.     In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.     Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to