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Butterscotch Gingerbread Cookies
Submitted by: Barbiel
3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup butter or margarine
1 1/2 cups packed brown sugar
1 large egg
1/3 cup light molasses
1 (11 ounce) package Nestle Butterscotch Flavored Morsels 
Preheat oven to 350 degrees F. Combine flour, baking soda, cinnamon, ginger, cloves and salt in small bowl. Beat butter, sugar, egg and molasses in large mixer bowl until creamy. Gradually beat in flour mixture until well blended. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.  Makes 4 1/2 dozen cookies. 

Ghost Cookies
Submitted by: Barbiel
6 ounces vanilla flavored almond bark
1 package (15.5 oz.) peanut butter
sandwich cookies (peanut shaped)
1 small black jelly beans
Melt almond bark following package instructions. Dip two-thirds of each cookie into melted candy, shaking gently to remove excess coating. Place on wire rack with waxed paper underneath. For eyes, cut jelly beans in half and place on cookie. Cool completely. Makes 32 cookies.

Spider Cookies
Submitted by: Barbiel
1 (12 oz.) package chocolate chips
1 medium can chow mein noodles (may not need all of them)
1 package M&Ms. Plain Chocolate Candy
2 - 4 tablespoons water (optional)
Melt chocolate in microwave (add 2 to 4 tablespoons water, if needed, to thin chocolate). Stir in noodles. Drop by spoonsful onto waxed paper. Add 2 M&M's for spider eyes.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

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