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RECIPES/Desserts
Thanksgiving Gingerbread Cornucopias for each one at the dinner table.
Individual Gingerbread Cornucopias
INGREDIENTS
Butter
Brown Sugar
Molasses
Flour
Baking Soda
Cloves, Cinnamon, Ginger
Salt
Water
Ice Cream Sugar Cones
Powdered sugar glaze
2 small white paper doilies
Trail mix, chocolate chips or M&M’s, pumpkin marshmallows
* You can purchase a wonderful trail mix from SAMS CLUB.
Instructions
Blend until creamy: 1/4 cup butter, 1/2 cup brown sugar
Beat in: 1/2 cup dark molasses
Sift: 3 1/2 cups all purpose flour
Add: 1 teaspoon baking soda, 1/4 teaspoon cloves, 1/2 teaspoon cinnamon, 1 teaspoon ginger, 1/2 teaspoon salt
Add the dry ingredients to the butter mixture in about 3 parts, alternately with: 1/4 cup water, Cut a diagonal slice off the tip of ice cream sugar cones.
Roll out dough like a pencil.
Wrap dough around cone and curl up on the end after inserting cut tip.
Bake 350 degrees — approximately 15 minutes
Cool and Glaze (make a medium-thin glaze with powdered sugar, milk, & butter)
Fill with *trail mix, chocolate chips, Fall M&M's and pumpkin marshmallows.
Place on small white paper doilies on dessert dishes.
Use a waffle cone for a larger horn.
Use same dough for gingerbread men.
Use one at each place setting on thanksgiving and add a place card or prayer card (before and after the meal grace.) Printed on orange cardstock.
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RECIPE FACTS

Servings: 6

Nutritional information per serving

No nutrition information available

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