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Children's Holiday Recipes
by Brenda Arnold
Halloween Tombstone Brownies By: Brenda Arnold
Ingredients:
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6 Tablespoons Unsweetened Cocoa
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1/4 Cup Butter
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1 Cup Sugar
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1/2 Teaspoon Vanilla
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1/4 Teaspoon Salt
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1/3 Cup Flour
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2 Eggs
Ingredients for Cookies
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3 cups flour
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1 cup granulated sugar
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1 cup granulated sugar
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1 1/2 tsp baking powder
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1/2 tsp salt
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1 1/2 tsp baking powder
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1/2 tsp salt
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1 cup soft butter
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1 egg, slightly beaten
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3 tbsp cream
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1 tsp almond extract
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Chocolate, white and green icing and little candy pumpkins for decor

Instructions:

Directions for Brownies: In a microwavable dish, melt the 1/4 cup of butter. Stir in the 6 Tablespoons of Unsweetened Cocoa. Mix in sugar, eggs, 1/2 teaspoon Vanilla extract, flour, and salt. Pre-heat the oven to 325F degrees. While waiting for the oven to warm up flour the baking pan. Pour the brownie batter into an 8×8 dish and cook for 35-40 or until a toothpick stuck in comes out clean.

Directions for Cookies: Sift dry ingredients together and place into a bowl. Add butter, eggs, cream, and almond extract. Blend thoroughly and chill for several hours. Once chilled break off a piece of dough the size of an apple and pat it flat in your hand. Roll out dough onto floured board about a 1/4 inch thick. Cut out using tombstone shaped cookie cuter and place onto an ungreased cookie sheet. Bake 5-8 minutes at 400 F. Remove the cookies from the oven as soon as you see them turn color and let cool on a wire rack Put chocolate frosting on the cut brownies and on one side and place the sugar cookies on the side of the brownie. Decorate with mini pumpkins and more.

Holly Leaves By: Brenda Arnold
Ingredients:
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½ C margarine
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1 pkg. marshmallows (10 oz)
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1/3 C cinnamon candy
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1t green food color
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6 C corn flakes

Instructions:

In large saucepan melt margarine over low heat. Add marshmallows and stir until melted. Remove from heat. Stir in food color. Add corn flakes and stir until well coated. Use buttered fingers to shape holly leaves and dot with cinnamon candies.

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