St Nicks Flip Recipes

Steps:

• Cream butter and sugar, add soda dissolved in the water.
• Sift all dry ingredients together.
• Then mix with creamy mixture to make a soft dough.
• Place on floured board, knead in almonds and roll out to about 1/4" thick.
• Place into browny pan and bake about 30 minutes or until done.
• Cut into squares before it has completely cooled.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9x13 inch pans.
• In a large bowl, stir together the cake mix and instant pudding. Beat in the eggs and 1 1/2 cup of milk. Divide the batter evenly between the two pans.
• Bake in preheated oven for 15 to 17 minutes, or until a wooden toothpick inserted into the cake comes out clean. While the cake is baking, make the filling.
• Stir together the sugar and flour. In a medium bowl, cream together the butter, shortening and sugar mixture. Beat in the milk and banana extract until smooth.
• When the cake is cooled, invert onto a serving tray. Spread filling over the top and cover with remaining layer of cake. Keep chilled until 1/2 hour before serving.

Steps:

• Sift flour with spices in bowl. Add baking powder and salt; set aside.
• In large bowl of electric mixer, at high speed, beat butter with sugar and egg until mixture is very light and fluffy.
• With wooden spoon, stir in half of flour mixture, then beat in rest of flour mixture and almonds, mixing with hands, if necessary.
• Refrigerate dough, covered, several hours.
• Preheat oven to 350°F Lightly grease several cookie sheets.
• Remove 1/4 of the dough at a time from the refrigerator. With hand, flatten dough or roll out to 1/8-inch thick. Cut with cookie cutter.
• Repeat with rest of dough, 1/4 at a time. Bake 10-12 minutes or until golden brown around edges.
• Remove cookies to wire rack; cool completely.
• Dust lightly with icing sugar. Store cookies in covered container.

Steps:

• Frost a cupcake; dip the top in red sprinkles. Tint a small amount of frosting ivory. Using ivory frosting, frost a miniature cupcake for the face. Lay cupcake on its side on top of sprinkled cupcake; secure each with a toothpick. Pipe frosting onto face for hair and beard. Attach sunflower kernels for eyes and nose and a licorice piece for the mouth., For hat, place four red Starburst candies on a small piece of waxed paper; microwave on high for 3-5 seconds or until softened. Place candies side by side, using a rolling pin, roll candies together to 1/8-in. thickness. Cut into a triangle; form into a cone shape. Press seam to seal; gently form around a small ball of plastic wrap into a hat shape., For pom-poms, cut marshmallows in half; roll each half in corn syrup then in nonpareils. Press onto the tip of hat and around brim. Remove plastic wrap from inside hat; attach to head with frosting. Repeat.

Steps:

• Melt margarine; add salt, garlic salt, and Worcestershire sauce, mix well.
• Mix first 5 ingredients in a large roaster or cookie sheet.
• Pour the wet mixture over the dry slowly to coat each piece.
• Bake at 250°F for 2 hours, stirring every few minutes.
• This keeps well in airtight container.
• To give as gifts give in tins, jars, or coffee cans covered in gift wrap.