Gingerbread Cookie Tress...

Makes 120 cookies and 10 trees

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed dark-brown sugar
• 1 large egg, room temperature
• 1/2 cup dark unsulfured molasses
• 2 1/4 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground allspice
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 4 cups all-purpose flour, plus more for work surface
• Cream Cheese Frosting
• Confectioners' sugar, for dusting

Directions

1. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in egg, then molasses, spices, baking soda, and salt. Reduce speed to low. Gradually mix in flour. Divide dough into quarters; shape into disks. Wrap in plastic. Refrigerate until firm, about 3 hours (up to 2 days).
2. Preheat oven to 375. Transfer one disk of dough at a time to a lightly floured work surface. Roll out to 1/4 inch thick. Cut out shapes using a set of 11 fluted round cookie cutters in graduated sizes ( 3/4 inch to 3 1/2 inches). You will use each cutter once for every tree. Using a 1 1/4-inch star cutter, cut out 10 stars. Arrange cookies by size on parchment-lined baking sheets. Refrigerate 20 minutes.
3. Bake until firm, about 6 minutes for small cookies and 10 minutes for large. Let cool 5 minutes. Transfer cookies to wire racks, and let cool completely.
4. Assemble trees: Put frosting into a pastry bag fitted with a small plain tip (such as Ateco #12). Pipe a dime-size dot of frosting in center of second-largest cookie; sandwich with largest cookie. Repeat in descending pairs with larger cookies on top to make 5 sandwiches. Pipe a scalloped 1/4-inch-thick border of frosting on top of larger cookie of largest sandwich. Top with the second-largest sandwich, larger cookie up, and repeat to make a tree of 5 sandwiches. Top with frosting, then smallest cookie, then more frosting and a star (standing upright). Cookie trees can be refrigerated up to 6 hours (they will soften). Dust with confectioners' sugar before serving.

Read more at Marthastewart.com: Gingerbread-Cookie Trees - Martha Stewart Recipes

Icy Holiday Punch

Ingredients

• 1 package (6 ounces) cherry gelatin

• 3/4 cup sugar

• 2 cups boiling water

• 1 can (46 ounces) pineapple juice

• 6 cups cold water

• 2 liters ginger ale, chilled

• Slice pineapple and cherries. ( I use cocktail fruits and raspberries)
  

Directions

• In a 4-qt. freezer-proof container, dissolve gelatin and sugar in boiling water. Stir in pineapple juice and cold water. Cover and freeze overnight.

• Remove from the freezer 2 hours before serving. Place in a punch bowl; stir in ginger ale just before serving. Yield: 32-36 servings (5-3/4 quarts).

It was a hit...............So easy to do and you can do any flavor you want. Like orange for Halloween or green for a baby shower.endless possibilities..

Enjoy!

Berry Punch

Makes

4 liters

Ingredients

• 125g blueberries
• 125g raspberries
• 250g strawberries, hulled, sliced
• 1.5 liters raspberry and cranberry juice, chilled
• 1 cup vodka ( I use grapefruit juice for non-alcoholic)
  
• 1 lime
• 1.25 liters lemonade, chilled
• ice cubes, to serve

Method

1. Place blueberries, raspberries and strawberries in a large bowl. Add juice and vodka. Cover and refrigerate for 1 hour to allow flavors to develop.

2. Thinly slice lime. Cut slices into small wedges. Stir through punch. Add lemonade and ice. Serve.

Candy-Cane Marshmallow

Ingredients

Makes sixteen 2-inch squares

• Vegetable-oil cooking spray
• 2 cups sugar
• 1 tablespoon light corn syrup
• 4 packages (1/4 ounce each) unflavored gelatin
• 3/4 teaspoon peppermint extract
• 2 large egg whites
• 2 teaspoons red food coloring

Directions

1. Coat an 8-inch square pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.
2. Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract; set aside.
3. Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. Mix on high speed until very thick, 12 to 15 minutes.
4. Pour mixture into lined pan. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares

* Perfect for hostess gift, to give out to those extra guests or simply give them out to everyone. They'll love these sweet treats. this homemade treat will give a special touch to your holiday. Your guests will love it.

Happy Candy making.......


Read more at Marthastewart.com: Candy-Cane Marshmallows - Martha Stewart Holidays